Fun with Fondant

Years ago I tried using rolled fondant on a cake and I think we threw the whole cake away. Since then, I've understandably shied away from fondant. However, many of the blogs I follow and of course the cake shows on tv all use lots of fondant, so I wanted to give it another shot. All of the recipes came from the Cake Bible: 2 9-inch layers of Golden Cream Butter Cake, Moussaline Buttercream, and Rose's Rolled Fondant recipe.

I baked the cake last night. The timing called for 25-35 minutes, and I probably should've taken it out closer to 30 than letting it go the full 35. I let the cake (actually, there were 2 layers, so I should say cakes) cool a bit in the pans and then popped them into the freezer. While the cakes were cooling, I made the fondant since it is best if it sits for a few hours (or a day in my case).

The fondant went together remarkably easy, and the bite I tried even tasted good!

Tonight I made the buttercream and put a crumb coat on the cake. I put it in the fridge to let the buttercream set while I rolled out the fondant. Again, it was pretty easy... I'm a little scared about what it will taste like!!

After Terry left for work, I went to take a picture of the plain white cake and decided that it needed a bit of color. The easiest thing seemed to color a few leftover scraps of fondant and make a polka-dot cake.

I will let you know how it tastes in a day or two. Of course, Terry had to point out that it might have been poor timing on my part to make a cake when were going to be gone on Monday and Tuesday.... hopefully either the cake is good enough that it's all eaten tomorrow, or it will still be good on Wednesday!