Sugar, Butter, Flour...and Fondant

Blogging has become a lot more challenging ever since little Wesley started moving NON-STOP. Hence, the long gap since my last post. But, this is my reset. I never wanted blogging to become an intimidating or time-consuming thing…it’s for fun and inspiration, after all! So here is a very quick update on a cake decorating class I took to exercise a creative muscle I’ve always wanted to try!

Cue music: “Sugar, butter, flour…what’s inside, everyone wants to know what’s inside, and I’ve always told them, but I feel something needs to change” [You know me, any excuse to incorporate Sara Bareilles into my life. Ok, back to scheduled programming.]

The class was five hours long and packed with a ton of hands-on instruction. As the cake layers were already baked and cooled, our first step was applying the chocolate ganache. Then we made fondant (from scratch!) and rolled it out into a thin, even layer. Next was learning how to ever so carefully drape the fondant over the 3-tier cake and smooth out any bubbles or creases. Lastly, we learned how to make a fondant cake topper, and then we were given artistic license to decorate the rest of our Valentine’s Day cake!

I walked away from the class with a deeper appreciation for cake artists. What a fun, creative and complex skill!