Friday, June 25, 2010

A Lesson Learned




1-The disaster cakes are the bright pink, white, and brown
2-The disaster cakes from another angle
3-The finished product, whew, glad thats over!

Poured fondant is one of those recipes with minimal ingrediants and fairly easy to do. Mastering the technique of making sure you have the right consistency is a whole other issue. Today I make what I like to call "over-sized" petit-fours in my Wilton 12-cavity bar pan. The cakes came out ok and it didn't take much to make them level. Coloring the poured fondant was easy but again consistency and temperature will ruin you every time. It only took a few tries to get it almost right. It would be nice if the YouTube video tutorials were a little more detailed. Watching and doing are clearly two different things!

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