I went to my good friend Jodi's house and we played with our food again.
You can see where Jodi and I have played with food before, here.
A few people that know me, know that I have envisioned myself for years as a cake decorator. Must have been in another life time.
I watch the pastry shows and all that.
LOL!! Clay is so much easier, I have a whole new respect and awe of cake decorators.
I also have all these great tools that I can use in cake decorating and pastries, I just know I can. Extruders, texture sheets, molds, rolling cutters, cutters, and various others I can not think of now! LOL!
So why not give it a try right?
So good to have someone with the tools we might need also and who I have so much fun with when we are together, Jodi.
We started off Friday night, I got there later than I planned and Jodi had already baked various cakes, cupcakes and bought some fondant. We ate some dinner and discussed our attack plan.
We gathered tools.
I brought the ones I wanted to try.
I was so happy I brought these green tools. They do not stick to the fondant, and everything else does!!
Similar to pearl-ex and glitter ;-D
We wanted to start right away, but both of us had had a long week and if anything, we might be getting smarter as we get older, har har har!!
The next day we had to go pick up the chocolate fondant at Pila's Pantry in Norco (there is also one in Temecula).
1670 Hamner Ave. #6
Norco, Ca 92860
The fondant prices were outstanding too. And it tasted good.
Lauren helped us, gave us a few secrets, and was just a very sweet girl and a veritable wealth of information.
What a great place, I can see myself getting lost in here for a
OMG! And the chocolate fondant tastes like tootsie rolls. As Madi would say "mummies".
After we got back from there, we started right in making things.
We washed and dried all of the tools. Water, I found out from Jodi, breaks down fondant. They had to be completely dry.
We took a sheet cake and cut out little 3" diameter individual cakes, so they would be bigger than a cupcake and more surface area to work on.
Crumb frosted first and then a layer of tub frosting from the grocery store. This was totally about the tools and embellishments and less about making the best tasting cake in the world.
Neither Jodi or I consider ourselves pastry chefs, and as far as working with fondant and making goodies for the top I am a rank beginner and she a has a lot more experience than I, but we are both beginners.
But we both have tons of enthusiasm and are willing to try things.
We thought we would try molding the flowers and leaves first.
Fill the mold.
The fondant does not stick to these molds, your hands yes, but not the molds.
Turn the mold over and press it down on the cutting board.
Use one of the those small metal cake spatulas to get it off the cutting board or this spatula P47 will work too.
Cut into the edge and pull back the razor blade to remove the excess.
The leaves are pretty easy to do this with. The flowers have more curves so you have to take little "bites" with the blade.
The fondant does stick to the blade, a lot!
I had to clean the blade with water many times.
We used Gel food coloring. You can get those at Pila's too.
These we let dry for a while, this will probably depend on your weather and humidity.
beads and hearts.
We made a bunch of leaves and different size roses this way!
We took one of the little frosted cakes and started adding the edges.
The clearance in the barrel is very tight, so there is very little clay or fondant ;-D left in the barrel. The ends screw together very smoothly too and it is very easy to clean because of the short barrel. Nice, very nice tool.
What a great way to make edging, I felt like I was a pastry chef. LOL!!! It looked very good.
Click on the pic for a bigger view.
And placed the rest of the flowers on the cake directly to the frosting.
All in all, we thought we did a great job and were ready to tackle some more at this point.
I tell you, I think we did a great job with the tools made for clay. Guess what?? these are now cake tools for me, too.