Piece of Cake Cake!

What you will need

  • Fondant

Q&A with Colette Peters

littleV asked:
Hi Colette, I'm reading your chocolate cake recipe but I can't find how much coconut we have to add to it?
Colette Peters answered:
just a handful will do
Margarida Gouveia asked:
Colette, your cakes are wonderful, as if a fairytale came to life or they popped out of some magic dreamworld where anything is possible. Every time I try to cover mine in fondant, they just look like they're being used by my dog for pillows.
Colette Peters answered:
well, it could be a lot of different reasons,,,the brand of fondant, the crumb coating, the thickness, etc,,,if you could give me details i may be able to help!
Margarida Gouveia asked:
I use Fondarific because it's the only brand with a pleasant taste of fondant. In class, we did all the decorations in Fondarific but now that you mention it, I remember the teacher mixing half and half of Fondarific and Satin to cover the cakes. I've been using only Fondarific and I've already tried several fondant thickness variations as well as several variations on the thickness of the frosting layer under the fondant and all the possible combinations for fondant/frosting thickness... To be very honest, I came to believe that I'm not talented for this, I've never been artistically gifted and I am not creative which is another reason (among many) why your cakes are object of my admiration. My cake covered in fondant always looks lumpy and my fingerprints often get imprinted on the fondant... Thank you!
Colette Peters answered:
well, im sure you are more talented than you give yourself credit for,,,try not to prees hard on the fondant...maybe tale a hands on class,,,im teaching in chicago at wilton in april!
Margarida Gouveia asked:
Thank you! I haven't given up yet! I'm planning to make all your classes, one by one! Do you ever travel to CA for classes/workshops?
Colette Peters answered:
i do sometimes. but i dont have plans now. good luck!!

Skill Level