Posts tagged ‘fondant’

September 27, 2012

Fondant Ribbon Roses How To

Here’s a quick tutorial for making fondant ribbon roses.  You’ll need:

  • Fondant
  • Shortening
  • Cornstarch
  • Tinfoil or wax paper and scotch tape
  • Rolling pin – a smooth plastic one or one made for rolling fondant works best
  • Fondant ribbon wheel or pastry wheel
  • Ruler if using a pastry wheel
  • Paring knife

Cover your counter top with a sheet of foil and smooth out as much as possible.  Don’t worry, it doesn’t need to be perfect! Just make sure there are no big creases in it.  Taping it down will help keep it in place too.

Rub a small amount of shortening over the surface of the tinfoil, then dust lightly with cornstarch.

Place your fondant on the tinfoil.  Before you begin rolling you may also want to light grease your rolling pin too.

Begin to roll the fondant by rolling in the pin away from you.  You can’t really roll back and forth like you would with dough, so just keep rolling away from you.  You may need to re-angle your rolling pin in diagonal or horizontal rolls to make sure it is rolling out evenly.

Roll until you have a very thin sheet about 1/8 thick.  Using your fondant ribbon cutter, make as many ribbons as the size of your fondant sheet.  My ribbon cutter was set on 1 inch.

If you are using a pastry wheel, I suggest marking off the size you need, then placing the ruler on the fondant to use as a straight line guide for the pastry wheel to follow when cutting.

Pull one strip from the sheet and cover the rest of the fondant with a clean towel.

Next, cut the ends of each strip with a paring knife to get a clean edge.  I like to cut one end on the diagonal.

Starting with the diagonal end, roll the dough a little tightly at first then once you get it going, lift the strip off the counter and finish roll by hand.  This allows you to make the rolls looser as you continue to go around.

You can get really loose, like I do, or you can just slightly graduate your looseness as you go around.  Sometimes, I even give a slight fold at the bottom of one of the rolls because it opens up the roll a little bit more and makes it more natural.

At this point you can just smooth the edges by tapping lightly with your finger to soften up any cracks, or you can pinch out the rolled layers for a more open and soft effect.  That is what I did to make the roses on the Wedding Cupcakes.

You can make these ribbon roses more structured by keeping the cut end straight (instead of cutting one on the diagonal), and adjusting the rolls to be tighter and more even all the way around.

My flowers didn’t come out like perfect little roses, but I like the organic form they took on and that each one ended up with it’s own unique look.  I also used a pearl candy for the bud in each one which I thought pulled the whole cupcake together nicely.


September 17, 2012

Here comes the…cupcake!

Notice a missing cupcake post last week?  I was on what I call vacation- home to visit my parents and attend my favorite cousin’s wedding! My mother made the wedding cake, and I contributed by making the roses for the decorations.  It was pretty cool because I don’t really work with fondant that much, but helping out with the cake got me into it.

We called it the Red Carpet Cake for the Hollywood couple getting married.

I, probably like most people, don’t like to actually eat fondant.  Some people think it tastes gross and some people think it’s tasteless.  However, my mom made fondant from scratch and it was delicious.  I kept sneak eating the scraps from my roses!  She made way more than she needed and insisted I take some home which was sort of terrifying because the white blob wrapped in cling wrap looked like a warped brick of cocaine and I couldn’t decide if I should try to take it in my carry-on or stow it in my checked bag.  I ended up with enough room and dropped it in my suitcase right before checking it.  Then, my heart skipped a beat when three TSA agents came roaming around my gate.  I imagined them hauling me away and questioning me about my “cake” supplies.  In the end, I and the fondant made it back without incident.

She also gave me all her extra store bought fondant and other supplies and I got totally inspired to play around with everything and see if I could make some pretty little cakes with the fondant.  I’ve been stowing this “wedding cake flavor” cupcake from Recipe Girl on my Pinterest inspiration board for quite a while, so it seemed like the perfect recipe paired with simple butter cream frosting.

Then came the fun with fondant.  The first time I ever made fondant flowers was for the first wedding cake my mom ever made.  I didn’t take a class or watch a video.  I just made freehand petals and stuck them together.  They came out great, and this time my mom insisted on “stylized” ribbon roses from her inspiration cake.  I didn’t mind the simplicity of making the roses this way, but I like the petals to look a little more “real” so when I had creative license, I used the same technique, but I just pinched out the petals so they had a more natural look…well, as natural as you can get with neon fondant!

I added some candy pearls to make little buds in the center of each flower.  They didn’t all come out looking anything like a real flower would, but I liked them anyhow and everyone looked super impressed when they came into the office today.  I had to tell everyone that the flower was just for decoration though because the fondant was so terrible.  Some of them braved a little taste, but they all made the same face once it hit there tongue.  Let’s just say it wasn’t pretty!

The Results…

Looks aside, as pretty as they did turn out, this was an outstanding cupcake and butter cream frosting!  I do believe these are the best cupcakes I’ve made yet.  I followed the recipe to a T, and the cake is just gorgeous.  I have no problem with a semi-homemade recipe and anytime I need a white cake recipe, this will be my go to.

The butter cream was also the smoothest, best tasting I’ve made also.  I think this is because of a few things.  The butter and frosting ratios are different than my typical base recipe.  Also, I used heavy cream instead of half-and-half or milk and I really let the butter soften up on the counter before combining all the ingredients together- please don’t ask what I usually do insted!  While I will probably still use my base recipe for flavored frostings, when I need a plain butter cream this will also be my standard.

Stay tuned for a ribbon rose tutorial coming later this week!