I must say, I'm pretty proud of what I made on Tuesday. We made a regular high ratio vanilla cake and a plaine 'ole buttercream. What was different about this cake was that it was the first time we used fondant to cover the cake and make decorations. We did the usual thing to begin the decorating; trimming, filling and masking the cake. We only masked the cake with a little frosting because if there's too much, the fondant will ripple because of the moisture. The cake chilled in the freezer while we prepared the fondant. We rolled the fondant (which is a sugar that has been cooked to a specific point and cooled, this becomes a dough-like substance) fairly thinly and large enough to fit over the entire cake. You only have one good shot at covering the whole cake and it's not good if the fondant cracks, so I had to be very careful. Luckily I was able to cover the cake completely and smooth it all out. The the most difficult part of this is covering the sides and ensuring there aren't any ripples. Once the entire cake is covered, you just need to trim the excess off the bottom rim. Then we made fondant roses. First of all, you make a cone shaped with the fondant and let that dry a little (it dries fast, too fast!), then you roll little balls of fondant and place them between two pieces of plastic. To make the petals, you take the heel of your hand and smoosh the balls of fondant leaving one side thicker than the other. The petals need to be very thin on the one side, that way they look delicate. However this is also very hard to do seeing as they begin to sag and droop. You then take the petals and overlap them all around the cone shape. This is something that I need to practice some more... I tend to make the petals a little too thick. We also took some fondant and did some drooping along the sides of the cake. Where the two drapes met on the top of the cake, we made little bows with the fondant to cover it up. I was happy with how mine turned out!!!! I was actually very happy!

It also tasted really good.