So this post is about, the challenge I had with working with fondant icing. Yes, this may seem strange, when I have worked with fondant before. However previously, my work has all been in the cool temperature in Australia, but returning back to my home country came with it the challenge of the warm tropical weather.
Thhe order was for a friend who wanted to surprise her big sis with something special for her birthday. The cake was my usual chocolate cake with chocolate ganache. So to explain the story behind the fondant....my first batch of fondant unfortunately due to a lack of too little binding ingredient (Glycerine) the consistency was not of rolling ability, therefore the batch had to be discarded.
The second batch was a success, as the fondant was of roll-able consistency (
Tip- the quantities of each ingredient has to be exactly correct). Then came the next challenge of coloring the icing, at the same time I was running against clock to make sure the cake was done in time. In Sri Lanka, as the day goes by the humidity increases therefore the fondant begins to melt, which makes it a challenge to roll. To avoid this it is always advisable to scatter some corn flour/ starch on the rolling area. The reason for not using icing sugar on the table is because it can easily melt and also can cause the fondant to dry out. So with a lot of kneading and many sticky moments the cake was completed.
The cake was covered with Sky blue fondant and Teale luster dust was brushed on top to give it a sheen. Then it was decorated around with colored flowers and topped off with a large Dark Pink fondant "26". The edging was covered with pink butter cream icing to add the last bit of girliness.
