Fondant 101

This week is going to be all about fondant here on the Beki Cook's Cakes Blog.

Fondant is everywhere. ALL of the cake shows use - in my opinion - entirely too much fondant. But if you talk to most people, they have rarely, if ever, eaten the stuff. They talk about peeling it off of the cake before eating it. So, what's the point?! Well, it is beautiful! And if you're at all artistic, it's amazing the kinds of 'sculptures' you can do with it.

This post serves as a kind of introduction to fondant. Although, I will recommend that if you really don't know much about fondant, but would like to get into it, take a real class! It's nice to have someone who knows what they're talking about to answer your questions along the way, and help correct you if there's something you misunderstand. Check out your local craft store, kitchen store or community education catalog. I teach Wilton cake decorating classes at JoAnn Fabrics in Edina, Minnesota. I also teach other cake classes of my own through community education programs around the East Metro of the Twin Cities.

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