Purple & White Wedding Cake

It’s been a little while since I’ve posted on this site, and I promise, I’m going to do better. It’s not that I haven’t been crafting, I just haven’t been blogging!

One of my more recent projects was my son’s wedding! It was a sad testament to that old adage: if you don’t use it, you lose it!. But we did our best, and remembered a few things along the way.

The first thing: I don’t like working with marshmallow fondant. Say what you will, taste wise I suppose it is superior to traditional fondant, but it doesn’t stretch easily, and you have to roll it too thick for my taste. I believe I’m going to experiment with “Buttercream Fondant” next – it seems like a logical next step, for those who want the beautiful pristine surface of fondant, but don’t want the thick overlay. However, fondant can’t be beat for preserving moisture in a cake when you have to work on it for a couple of days. Also, it allows any wedding cake that needs to be frozen for a year, to come out of the freezer unscathed!

Generally, I tell people that fondant covered cakes are kind of like Easter Eggs; you really don’t want to eat the shell! So peel the fondant off your frosting, and enjoy your cake (you don’t really need all that sugar now, anyway!).

Our grooms cake was designed to resemble a chess game in progress – if you look carefully, the Queen, has taken the King!

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