How To Put Fondant On Cake?

Types of Buttercream. Buttercream is by far the most common cake covering and it has many variations.

How do you smooth fondant on a cake?

Use a fondant smoother to smooth the top first. This will prevent the fondant from moving around as you work the sides. To smooth the sides, pick up a section of the fondant. Gently pull and stretch the fondant away from the cake, using the edge of your hand (the pinky finger side) to smooth the sides and remove any creases.

What is fondant and how do you use it?

Perfect for giving you that nice, clean finish on your cake, fondant is an edible dough that can be used to cover cakes and make decorations. this … In this article, we’ll cover prepping your cake, smoothing your fondant and everything in between.

How do you measure fondant size?

Then measure the top and sides of your cake with a piece of string. Lay a long piece of string over the top of the cake and fold the ends down against the sides of the cake. Trim of any excess string that touches the plate. Take the string off and set it aside. You will be using it to measure the size of your fondant.

What equipment do I need to make a fondant cake?

Basic Fondant Cake 1 Cake – Can use box cake from the grocery store, in this Instructable I made 2 8′ round cakes 2 Fondant 3 Fondant rolling pin 4 Various cookie cutters 5 Icing – This icing is butter cream from Publix 6 Cake Leveler 7 Pizza Cutter and/or Fondant Cutter 8 Fondant Mat

Can you put fondant directly on a cake?

For best results, we suggest using fresh fondant to cover your cake. Old fondant can dry out and crack, especially along the edges of your cake. If this does happen, you can rub a little vegetable shortening along the dry area until the crack disappears.

Should you chill a cake before putting fondant on it?

In hot humid weather, fondant tends to melt with condensation. So, chill the cake well before you cover with fondant. That way you will have a nice firm cake to work with. And yet, once you cover the cake with fondant, DO NOT put it back in the fridge.

Do you put frosting under fondant?

Yes you want a little frosting under the fondant, it evens out the cake, sorta fills in any little imperfections so you can get a smooth looking fondant. No need to refridgerate. you always need something under fondant, whether bc or some kind of jam, to get the fondant to stick to the cake.

Can you put fondant on cake without icing?

Probably not. The fondant really needs the buttercream to adhere to and give a nice smooth finish. You could try covering the cake with piping gel, but that wouldn’t have the best flavor and you’d have an extremely sticky surface that you could t work with. Piping gel is like super glue to fondant.

Do you put buttercream under fondant?

In addition to the fondant, you will need a cake that is covered with a layer of buttercream at least 1/4-inch thick. This frosting layer helps the fondant stick to the cake and smooths out any bumps or imperfections on the cake surface, so the fondant layer looks clean and smooth.

Can you put fondant on top of buttercream?

To get a nice, clean finish to your fondant cake, make sure you frost your cake smooth with a thin layer of buttercream frosting. This will prevent any imperfections on your cake from poking through the fondant. If you’re using a lighter shade of fondant, frost your cake with white buttercream.

Does fondant taste good?

Bakers often cover entire cakes in a sheet of rolled out fondant because it provides an immaculately smooth surface to build on. But fondant also, notoriously, tastes awful. Sure, it’s edible, but it’s not particularly enjoyable to eat.

Is fondant easy to work with?

Fondant is easiest to use in a cool, dry room. If your room is too hot, it will make the fondant too soft to work with. Use a fondant roller to roll it out on a clean, dry surface – a silicone pastry mat works great! Whatever your surface, dust it with powdered sugar to prevent sticking.

How long should a cake cool before fondant?

For fondant cakes, add any dried gum paste or fondant decorations. For buttercream cakes requiring fondant decorations, remove buttercream cake from refrigerator and let rest at room temperature for at least 45 minutes. Apply fondant decorations as close to delivery (or pickup) time as possible.

What is the most important rule to follow when using fondant Why?

Kneading is the most important step to successfully using the fondant. As they are worked, both fondant and gum paste become more elastic and pliable. For best results, knead in small portions until the fondant is soft and pliable and then combine.

How long do you leave buttercream before fondant?

If you’re using buttercream, you can pop your cake in the fridge, just for about 15 – 20 minutes or so, then let it sit on your counter or table while you roll out your fondant. A bit of condensation will form just enough to help the fondant stick to the buttercream.

How to make a simple fondant cake?

  • Preheat the oven to 180 C or approx.
  • Make sure that the ingredients all have room temperature before you begin.
  • Chop the chocolate into fine pieces
  • Put soft butter,sugar and vanilla extract into a mixing bowl and mix with a spoon,a hand held mixer or a freestanding mixer until creamy and lighter in color.
  • Do you put fondant over regular cake?

  • Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
  • Add glucose and glycerin,mix well.
  • Place 4 cups confectioners’ sugar in a large bowl.
  • Use fondant immediately or store in airtight container in fridge.
  • How to cover a cake with fondant for a beginner?

  • Cake
  • Buttercream frosting ( here is the recipe I used)
  • Fondant ( this recipe was sent to me by my mom,and it worked great)
  • Extra powdered sugar or cornstarch
  • Parchment paper
  • Angled spatula (or you can get away with a butter knife)
  • Gel food coloring
  • Plastic wrap
  • Plastic freezer bags
  • Large cutting board (or clean,smooth counter top)
  • 5. How to Roll Your Fondant Evenly

    Making a well-prepared surface for your fondant is essential for getting a lovely, even roll on your fondant.To keep the surface from adhering, sprinkle it with cornstarch (for humid locations) or confectioners’ sugar (for dry climates) (for drier climates).Because fondant absorbs any surface texture, crumbs or dirt (and, although it may seem silly to say so, make sure you’re wearing clothes that don’t shed hairs or fibers, as those can also find their way into your fondant!), it’s also important that your surface is clean.

    • The fondant should be in the form of the cake you’re covering to begin with.
    • For example, if you want to cover a circular cake with fondant, start with a spherical form of fondant.
    • Roll out your fondant to the required size with a plastic fondant roller (we have one for smaller projects and another for larger ones).
    • While a wooden rolling pin can undoubtedly be used, it would most likely leave some roughness in your fondant, preventing you from getting the lovely, smooth finish that these plastic rollers provide.
    • We also recommend the use of a measuring pad for more precise measurements.
    • Not only does it provide an excellent non-stick surface for rolling out fondant, but it also has convenient dimensions for both round and square cakes.
    • The optimal thickness for coating a cake is around 1/8 inch in thickness.
    • To get the desired thickness, you can either use fondant guide rings, which slip on to the end of the fondant rollers, or a ruler to measure the desired thickness.
    • Roll the fondant outwards from the center, rotating and raising the fondant as you go, to ensure that the form remains constant.
    • If your fondant begins to lose its shape as you roll it, just reshape it with your hands.
    • Carry on rolling and rotating your fondant until all of the edges are aligned with the measurements marked on the measuring pad (or the correct diameter is reached).
    • Lastly, let’s talk about a classic beginner’s mistake: even though you only need 16 inches of fondant to cover your cake, you might be tempted to roll the fondant to 18 inches just to be safe.

    As you drape your fondant, it will naturally expand, so there is no need to do this.Excess rolling, on the other hand, may cause your fondant to become too heavy at the edges, causing it to tear.That’s not good!

    6. Cover the Cake

    This stage will involve some rapid movement, so make sure your cake is completely frosted and ready to go before beginning to prepare your fondant.Fondant will dry up if it is left out for an extended period of time, therefore it must be applied to the cake as soon as possible while it is still fresh and flexible.Before covering your cake, softly spritz the top of your cake with water if your crumb coat has crusted if the frosting on your cake is dry.Tacky frosting will be required in order for the fondant to adhere to the icing.

    • Covering the cake is the most enjoyable aspect of the process.
    • This stage may appear to be frightening, but the key is to let the tools do all of the heavy lifting for you.
    • As a precaution, make sure your cake is near by before continuing.
    • In order to begin, position your fondant roller in the center of your rolled out fondant.
    • Fold one side of the fondant over the roller while holding it with both hands.
    • Pick up the fondant roller by both ends and place it on a flat surface.
    • Using a pastry brush, start draping the fondant towards you, working your way down from the back of the cake to the front.
    • Gently roll out the fondant, guiding it as it cascades down the sides of the cake and around the top.
    • Don’t be concerned if the fondant does not completely cover the bottom edges of the cake.
    • It will expand as you smooth it out, allowing it to adequately cover the borders of the cake.
    • Unless the fondant is completely out of place, you should be able to carefully remove it from the cake and re-center it.
    • Alternatively, if the cake becomes damaged after the fondant has been removed, just re-frost the cake and chill it until it becomes firm again.

    Re-knead the fondant, buttercream and all, and re-roll it before attempting it a second time.You’re on your way!

    7. Smooth the Fondant

    • Now that the difficult part is over, let’s move on. It’s time to smooth out the top and sides of the cake. Smooth the top of the fondant using a fondant smoother first. While working the sides, this will prevent the fondant from sliding around too much. Pick up a portion of the fondant and use it to smooth the sides. Use the edge of your hand (the pinky finger side) to gently pull and stretch the fondant away from the cake, smoothing out the sides and removing any creases that have formed. Using the edge of your hand can also help prevent the formation of fingerprints and ridges on your hands. Once the piece has been smoothed out, softly press the fondant against the edge of the cake to secure it. As you smooth the sides of the cake, work your way down to the lower edges of the cake to smooth the creases. As you make your way around the cake, you may see that there is one last region where all of the excess fondant will congregate. To loosen the fondant on each side of your cake, continue tugging and pushing the draping fondant all the way to the bottom of your cake. If you find that the sides of your fondant are not sticking to the cake, wet the fingers of one hand and rub them over the inside of the fondant while lifting the sides. With a dry hand, gently push the cake into the pan. Make use of the smoother to assist in ensuring that the fondant adheres to the top and sides of the cake properly. Press any air bubbles to the sides of the cake, then work your way down to the bottom of the cake and push them out. Trim the extra fondant off the bottom of the cake with a fondant trimmer (a pizza cutter or paring knife also works well), making sure to remain just a little bit beyond the edge of the cake. Remove any extra fondant from the pan. Let’s get started on that lovely, sharp edge. Press the flat edge of the fondant smoother on the bottom of the fondant to make it smoother and more uniform. Smooth the fondant by pushing the smoother up and down, section by section, as you work your way around the cake. This will help to drive down any extra skin and provide an outline for a final trim if necessary. Run your knife around the outside of the cake one more time to remove any remaining fondant. Place the cake on a smaller cake pan so that it is raised and you can get your trimmer under the overhang for a cleaner cut. Remove any extra material and you’re ready to go! You’re still having trouble covering your cake with fondant, right? Here are a few troubleshooting ideas to get you started: Even if you are meticulous in your smoothing, the last part of your fondant may still have a seam in the middle. The fondant seam can be softly rubbed with your finger if you need to conceal it. It won’t fully disappear, but it will make the appearance less noticeable
    • Fondant is susceptible to cracking and tearing as a result of the stretching and tugging. Make a ″fondant adhesive″ by soaking a small amount of fondant in water and using that to seal the cracks in the fondant. To apply the glue to your fondant, use a spatula or a decorating bag with a small opening. When the water evaporates, the gleam will be gone, as well.
    • While rolling fondant, you may detect small air bubbles on the surface of the fondant. This is normal. These may be simply removed with the help of a clean pin. In order to make the mark less obvious, angle the pin such that it enters from the side of the bubble rather than the top of the bubble. Push the air out of the tube and smooth it with your index finger. It is preferable to deal with air bubbles during rolling rather than after the cake has been completely coated.

    That’s all there is to it! Now it’s time to start decorating! We’re interested in seeing how much fun you’re having with fondant! Send us a photo of your cake on Instagram using the hashtag #wiltoncakes!

    How to Fondant a Cake

    Article to be downloaded article to be downloaded Interested in fondanting your cake but concerned that it may be too difficult? It may appear difficult, but it is not quite as difficult as you might expect. Using a little experience and knowledge, you’ll be able to quickly and effortlessly fondant a cake while also creating a visually stunning presentation.


    • Buttercream
    • Fondant
    • Powdered sugar (or cornstarch)
    • Cake
    1. 1 Buttercream is ready to be made and set aside. A piece of thread should then be used to measure the top and sides of your cake. Using a long length of thread, wrap the top of the cake and fold the ends down against the edges of the cake to secure it. Remove any extra string that comes into contact with the plate. Remove the string and place it somewhere safe. You’ll be utilizing it to determine the size of your fondant cake layers. If you’re making a multi-tiered cake, measure each layer separately
    2. for any other cake, measure the widest width across the top (which would be diagonal from corner to corner on a square or rectangular cake) and then multiply that measurement by two to get the total height
    • 2 Using a palette knife, apply a thin layer of buttercream on the cake to finish it. The buttercream will aid in the adhesion of the fondant to the cake, so make sure to cover the whole top and sides of the cake with it. Because bumps will be visible, make sure the surface is as smooth as possible before painting it. It is important to fill in any cracks or holes in the cake with buttercream and smooth it down once it has been filled in. Make this process easier and faster by using a cake decorating turntable. You may also use light or dark ganache or apricot jam in place of buttercream if you want.
    • Promotional material
    • 3 Refrigerate the cake for 30 minutes after it has been made. This will give the buttercream ample time to set before it is applied on the cake. It is possible that the fondant will slide off the cake if the buttercream is too soft. Prepare a big, flat work area by sweeping it clean and dusting it with powdered sugar. Because any defects will be imprinted in the fondant, the surface must be perfectly smooth. Using a little sprinkling of powdered sugar on your work area will help to keep the fondant from adhering to it. If you reside in a humid climate, a combination of one part cornstarch and one part powdered sugar might be used instead. If the environment is really dry, consider applying a thin layer of vegetable shortening.
    • 5 Allow your fondant to come to room temperature before using.
    • It will be easier to work with as a result of this.
    • For softer and easier-to-work-with dough, you can knead it for about five minutes; however, do not let it become too soft and sticky.
    • Consider incorporating some gel or paste icing color into the dough.
    • You may also use seasoning to enhance the experience.
    • It is not necessary to use a liquid food coloring.
    1. 1Flatten the fondant into a rough pancake form with your hands by pressing it down with your palms. Do not make it too thin at this point. For a square or rectangular cake, flatten the fondant into a square or rectangle form. 2Roll out the fondant until it is 1/4 to 3/8 inch (0.64 to 0.95 cm) thick, depending on the size of the cake. While you are rolling out the fondant, be sure to rotate it 180 degrees every few minutes. This will assist in keeping the circle round and even. Lifting and flipping the fondant over may cause it to rip.
    2. 3Measure the fondant with the piece of string to ensure that it is the correct size. Take the thread that you cut previously and put it across the fondant to create a border. In order to avoid having to clip any leftover fondant later, the fondant should be the same size as the string or slightly larger
    3. 4 Roll the fondant onto the rolling pin in a loose manner. Begin by placing one end of the fondant on the rolling pin, and rolling it towards the other end, picking up pieces of fondant as you go. This will make it easier for you to transfer the fondant on the cake and reduce the likelihood of it tearing. Before you begin, lightly dust the rolling pin with powdered sugar to prevent sticking.
    • 5Gently unroll the fondant over the top of the cake and smooth it out. 5Place the rolling pin on top of the cake, near to one of the corners, and roll it in a clockwise direction to unravel the fondant.
    • 6Smooth the fondant over top and sides of the cake. Begin at the top and work your way down the sides, using your fingertips to smooth them out. Make sure that there are no folds, creases, or air bubbles. Remove any extra fondant with a sharp knife. You may use a knife or even a pizza cutter to cut the pizza into pieces. If at all feasible, cut as near to the bottom of the cake as possible. Complete the smoothing of the fondant. You may create a smooth, professional finish on your cake by ″ironing″ the surface of the fondant with a flat-sided glass or a fondant smoothing tool before decorating it. Shine it up by lightly spraying it with cooking oil mist and then smoothing it over the surface again.
    1. 8Finish decorating the cake. You can either leave the cake as is, or you can decorate it with buttercream frosting, such as lettering, swirls, or flowers, to make it more visually appealing. A design may also be created by using embossed silicon gel mats.
    2. 9Complete the project. Advertisement
    • Question Add a new question Question What is the best way to create fondant for a cake? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Staff Editors Provide an Answer to a Question Is it possible to put a cake covered in fondant in the refrigerator? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Employees Editor Staff Answer Help wikiHow by unlocking this answer that has been researched and written by wikiHow staff. When storing a cake adorned with fondant in the refrigerator, it is usually advisable to avoid doing so since the fondant becomes soft due to excess moisture and the fondant colors can run as the cake ″sweats.″ Because both the cake and the fondant contain a lot of sugar, it is best to keep the cake at room temperature on a bench or pantry shelf. This will aid in keeping the cake fresh and moist for longer periods of time. The cake should be wrapped in plastic wrap before being placed into a corrugated cardboard box if the temperature is too high and you need to refrigerate the fondant-covered cake as soon as possible. Before putting it in the fridge, tape it shut to ensure that as much moisture as possible is kept out. See How to Store a Fondant Cake for further information on keeping a fondant cake, including freezing it.
    • Question What is the best way to roll out fondant? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Employees Editor Staff Answer Help wikiHow by unlocking this answer that has been researched and written by wikiHow staff. Prepare a flat, clean surface that is non-stick, such as a marble board or a granite bench-top, then place the fondant on top of it. Using a rolling pin, press down on the fondant and roll it out, rotating the fondant 180oC after few rolls to achieve a uniform breadth and to aid in the formation of a circular shape as you roll it out. Don’t flip the fondant since doing so might cause it to rip
    • instead, roll it on one side and gently turn it. More information, including images, is provided in the preceding phases.
    • Question How thick should fondant be rolled out to be used in a cake? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Employees Editor Staff Answer Help wikiHow by unlocking this answer that has been researched and written by wikiHow staff. According to the aforementioned guidelines, the fondant should be rolled out to a thickness of around 14 to 3/8 inch (0.64 to 0.95 centimeters). Of course, if your recipe specifies a different width, you should follow the directions in that recipe. Also, remember to keep flipping the fondant 180 degrees as you’re rolling it out, since this will guarantee that it rolls evenly and produces a circular shape. Is it possible to pipe fondant? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Employees Editor Staff Answer Help wikiHow by unlocking this answer that has been researched and written by wikiHow staff. While it is possible to thin fondant down to what Wilton describes to as ″piping consistency″ by adding water or piping gel, this involves a great deal of finessing in order to work in the water or gel sufficiently and make this combination ″just right.″ You might always give it a shot, with the awareness that it may not work at all owing to the pipe being too rigid to deal with. It’s more common to pipe royal icing onto fondant than it is to try to pipe fondant on its own. If you have any fondant success stories, please share them with us in the comments section below! What is the best way to apply fondant on a cake? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Employees Editor Staff Answer Help wikiHow by unlocking this answer that has been researched and written by wikiHow staff. After you’ve rolled out the fondant to the size and form you want, gently wrap it around your rolling pin to smooth it out. To achieve this, start at one edge of the fondant and roll carefully, keeping the fondant as loose as possible. Moving the fondant in this manner will reduce the likelihood of the fondant tearing. Next, walk to the cake and unroll the fondant delicately over the top of the cake, unwinding from one side to the other. Once the fondant is applied on the cake, it can be smoothed into place and the edges may be carefully trimmed. See the instructions above for further information, including video examples.
    • Concerning the Question What is the best place to store the fondant? This answer was written by a member of our highly trained team of researchers, who then double-checked it for correctness and comprehensiveness before posting it. wikiHow Employees Editor Staff Answer Help wikiHow by unlocking this answer that has been researched and written by wikiHow staff. To keep unused fondant, wrap it in plastic wrap and place it in a refrigerator. After that, arrange everything in an airtight container. It will stay fresh in this condition for up to 4 weeks if stored in a cold, dry pantry or cupboard. Keep the fondant away from direct sunshine or heat to avoid drying it out or diminishing the color of the fondant. Answer To the question: How do I put fondant on an ice cream cake? Because ice cream cakes are so fragile, fondant cannot be used to cover them with fondant. Instead of using frosting or icing, think about using frosting or icing.
    • Question: What other tools are available to you except a smoothing tool? It is possible to smooth the cake using a rubber spatula or a plastic spatula, although it is tough.
    • Question Should the fondant-covered cake be refrigerated once it has been completed until it is delivered? Yes, you may place the cake in the refrigerator as long as you wrap it tightly in plastic wrap to prevent moisture from forming.
    See also:  What Is A Crumb Coat On A Cake?

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    • Keep the fondant covered while it is not in use to prevent it from drying out.
    • Storage: Keep the fondant wrapped into a ball and covered with oil and plastic wrap to keep it from drying out.
    • Use only one batch of Marshmallow Fondant if you’re making a smaller cake. Make two or more batches if you’re making a huge or multi-tiered cake. It’s always better to overestimate than underestimate.

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    Things You’ll Need

    • String
    • A rolling pin is used to roll out dough.
    • Working on a smooth, clean surface is essential.
    • Cutlery (knife or pizza cutter)
    • A smoothing tool for the fondant (optional)

    About This Article

    • To fondant a cake, start by covering it with a thin coating of buttercream to keep any crumbs from getting into the fondant.
    • Placing the cake in the refrigerator for 30 minutes will allow the buttercream to firm, and then rolling out the fondant into a thin sheet on a flat surface coated with powdered sugar will allow the fondant to adhere to the cake.
    • Then, using your rolling pin, loosely roll the fondant and lay it over the cake, smoothing it out from the top down.
    • Finish decorating the cake after trimming the fondant to match the shape of it.
    • Continue reading to find out how to measure your fondant!
    • Did you find this overview to be helpful?

    The writers of this page have together authored a page that has been read 950,959 times.

    Introduction: Basic Fondant Cake

    • This tutorial will show you how to prepare and produce a basic fondant cake.
    • You will require the following materials: In this Instructable, I demonstrate how to make two 8″ round cakes using a box cake purchased from the grocery store.
    • 2.
    • A fondant is a type of cake.
    • 3.
    • Fondant rolling pin (optional).

    4.Various shapes of cookie cutters.Cinnamon butter cream icing from Publix is used for this.6.Cake Leveler (also known as a cake leveler) 7.

    • A pizza cutter and/or a fondant cutter are required.
    • 8.
    • Fondant Mat (optional)

    Step 1: Prep the Cake – Tier 1

    • After the cake has been allowed to cool completely, it is necessary to flatten the top of the cake.
    • Many cakes may develop a dome during the baking process, and it is necessary to remove this dome so that the cake will rest flat.
    • The quickest and most straightforward method is to use a cake leveler to lift the dome-shaped piece of the cake.
    • If you do not have a cake leveler, you may alternatively use a knife to level the cake.
    • Following both 8 and 9 ″After the round cakes have been smoothed, it is time to apply the frosting.
    • Because I enjoy Publix buttercream, I grabbed some from the store and used it in this recipe.

    First, I start with the red frosting and work my way down the bottom eight ″cake in the shape of a circle You may use as much or as little icing as you want on your cupcakes.Then I pipe on extra frosting for the filling after spreading a tiny amount to cover the exposed cake.I like this method.Filling a zip top bag with icing and cutting off a corner of the bag is the quickest and most straightforward method of creating a piping bag.Then it’s only a matter of pressing a button and you’re done.

    Step 2: Prep the Cake – Tier 2

    • After the first tier has been frosted, it is time to arrange the second tier on top of the first.
    • It is possible that the icing will be pushed out by the weight of the top tier, but this is quite OK.
    • With a frosting spatula, smooth out the edge of the cake and smooth out the frosting on top.
    • Following the smoothing out of the excess icing, it is time to add more frosting on the cake.
    • You will now cover the remaining exposed cake with icing; I used white frosting for this.
    • Step 4: Frost the Cake It is not necessary for the fully frosted cake to be flawless.
    See also:  How To Remove Angel Food Cake From Pan?

    When the fondant is placed on top of the frosting, the icing will yield.Please keep in mind that if you plan to chill the cake after icing it but before putting the fondant on top, you should make sure that the frosting is absolutely flawless before chilling the cake.Otherwise, the frosting will grow firmer when chilled.It is not necessary to refrigerate the cake; in fact, I rarely do so and it always turns out well.

    Step 3: Prep the Fondant

    • For this tutorial, I used fondant that I purchased from a shop.
    • First and foremost, you must sprinkle powdered sugar on your work area to prevent it from sticking.
    • The powdered sugar will help to keep the fondant from adhering to the surface of the cake.
    • Work the fondant out with the fondant rolling pin until it is little thicker than 1/8″ in thickness.
    • After a while, the fondant will become flexible as it continues to warm.
    • My fondant mat has lines on it, so I roll it out till I can just make out the lines on it.

    Fondant might be too pricey.My own fondant is made from marshmallows, which I also make.The marshmallow fondant is far superior tasting, but it takes more time to make.There are a plethora of marshmallow fondant recipes available on the internet.

    Step 4: Cover the Cake

    • The tough phase is about to begin.
    • Lifting the fondant and coating the cake with it can be accomplished in a number of different ways.
    • It is customary for certain bakers to wrap the fondant around a rolling pin before ″unrolling″ it over top of the cake.
    • It’s just a matter of jumping in and using my hands to lift the fondant and placing it directly on top of the cake.
    • Immediately after you have positioned the fondant on top of the cake, you must smooth out the top of the cake.
    • It is important not to press too hard since you may squeeze out part of the icing.

    After the top has been smoothed, it is necessary to smooth out all of the sides so that they are level against the cake.This requires time, but the fondant will give and take in order to accomplish your goals.Just be cautious not to tug on the fondant too hard, since this might result in holes and rips in the cake.It is more efficient to begin in one location and work your way around.Once all of the sides of the cake have been coated, you may trim away any excess fondant from the bottom border of the cake.

    • Take care not to cut too deeply into the cake, since this will reveal the cake underlying.
    • It is possible that some icing will drip out at this stage, so have some paper towels handy.
    • Once all of the excess fondant has been removed, you are ready to start adding decorations to your cake.

    Step 5: Decorate the Cake

    • Everything in this section of the decorating is entirely up to you.
    • My goal with this cake was to make a thank-you present, so I kept it basic with only stars and calligraphy.
    • In order to create the bottom edge, I simply rolled various colors of fondant into little balls and placed them around the bottom of the cake.
    • This method conceals any faults that may have been made at the bottom of the cake and gives the cake a clean appearance.
    • Cookie cutters are used to cut out cookies.
    • Fondant can be cut with cookie cutters, which is fantastic!

    They are available in a variety of forms and sizes, and they expedite the decorating process.I used to cut things out by hand, but I just purchased these lovely metal cookie cutters, which have saved me a great deal of time.You may use water to ″glue″ fondant decorations to a cake if you dab some water on the fondant first.This will function as an adhesive for the fondant decorations.In order to attach a star to the cake, I would apply a very little quantity of water on the backside of the star and then glue it to the cake using a toothpick.

    • Nothing will be able to move as a result of this.
    • Have a great time decorating!
    • Over the past year, I’ve created numerous fondant cakes, which you can see on my Facebook page, Mann Made Cakes: Be the first to share your thoughts.

    Points to remember

    • Cake preparation includes stacking layers and filling with jam and buttercream frosting, then placing the cake on a cake turntable.
    • Using a piece of string, measure the width of the cake over the top and sides. This will serve as a guide for when you are ready to roll out the icing later on.
    • Cover the top and sides of the cake with buttercream frosting, stacking it on top of the cake and spreading it around the top and sides of the cake gently. When you’re smoothing it down the sides, make sure to fill in all the gaps.
    • Using a turntable and a palette knife, smooth the buttercream on the sides and top of the cake, scraping away any extra buttercream as you go, to create clean edges and sharp corners on your cake. Make sure your work area is clean and clear of any crumbs before placing it in the refrigerator for 30 minutes to harden it up. Using a generous amount of cornflour or icing sugar, dust the cake. Knead the fondant icing for a couple of minutes to soften it, or microwave it for 10 seconds to soften it.
    • Turn the smooth side of the dough up to the top and roll it out to fit the cake, following the thread as a guide. Using a rolling pin or your hands, lift the icing and drape it over the top of the cake to finish it off. The fondant is smoothed out with cake smoothers, which are used to push out any air bubbles and wrinkles, beginning at the top and going down the sides.
    • Cut away any extra icing with a little knife, being careful not to cut too closely to the cake. Keep the offcuts for use as decorative elements. Polish using two smoothers working together to provide a flawless finish


    It is critical that you keep your fondant icing covered with cling film at all times, or otherwise it will dry out and crumble.


    You may sprinkle your work surface with either icing sugar or cornflour, but cornflour is considerably more effective at keeping the frosting from adhering to the surface.


    Make careful to take off any jewelry, such as bracelets or rings, before rolling out the fondant to avoid leaving markings in the frosting.


    As you roll the fondant, make sure to keep it moving so that it doesn’t adhere to the surface.

    How to Work with Fondant – Fondant Tips & Tricks – Wilton Blog

    • Fondant is a fun and flexible material for coating and decorating cakes, although it may be difficult to work with at times due to its stiffness.
    • Weather, temperature, and the atmosphere may all have an impact on the texture and performance of your fondant, so plan accordingly.
    • With these helpful fondant tips and techniques, you can prevent these issues from occurring in the first place!
    • These fondant-working techniques, which cover everything from how to use fondant to the best methods to preserve it, are excellent to bear in mind before beginning your next project with fondant.

    Can You Eat Fondant?

    • Yes, it is possible to consume fondant!
    • The majority of our Decorator Preferred fondant is vanilla in flavor, which makes it a great choice for practically any cake.
    • You may also experiment with our Flavored Fondants, which are made entirely of natural ingredients and have no artificial flavors.
    • Flavored Fondants are available in three different flavors: milk chocolate, white chocolate, and caramel.

    How to Work with Fondant

    • Powdered sugar, cornstarch, or vegetable shortening can be used to dust your desk.
    • Fondant may be sticky and has a propensity to take up crumbs and debris, so make sure your work surface is free of crumbs and dirt before you begin rolling it out.
    • Confectioners’ sugar or cornstarch may be used to prevent fondant from sticking to your counter by lightly dusting your work area and fondant roller with it.
    • In addition, if you live in a very dry area or if your fondant is already a touch dry, you may apply solid vegetable shortening to keep it from sticking.
    • Clean hands should be coated in vegetable shortening or food-safe gloves should be worn.
    • Take some time to knead the fondant until it’s smooth and flexible before you begin rolling it out.

    Make sure to wash your hands well before you begin so that nothing clings to the fondant during the process.If you prefer, you can cover your hands with a thin layer of solid vegetable shortening or put on a pair of food-safe gloves while cooking.Maintain the movement of the fondant.It’s critical to keep the fondant moving while you’re working.Never turn it over after you’ve started to roll it.

    • Simply flip it approximately a quarter of the way around to prevent sticking and to assist ensure that the thickness of your fondant is consistent throughout.

    How to Soften Fondant

    It is possible to soften your fondant by adding around 1/8 teaspoon of water per 24 ounces of fondant, if it is too firm. If your fondant is too soft, you may add a little quantity of confectioners’ sugar or Gum-Tex powder to help it firm up a little more. The most common causes of soft fondant are excessive kneading and/or the addition of too much liquid.

    How to Color Fondant

    Color fondant with food coloring

    • If you want to color your fondant, gel food colorings like as icing colors or Color Right concentrated food colorings are excellent choices.
    • They provide vibrant, vivid colors without altering the uniformity of the final product.
    • When mixing in the color, be sure you use food-safe gloves to prevent your hands from becoming stained.
    • We recommend that you avoid using liquid-based food colorings since too much liquid might cause your fondant to become soft.

    Combine colored fondant for more colors

    If you use more than one color of fondant together, you can create a full rainbow of colors! If you want a lighter teal color, mix a little quantity of dark teal fondant with white fondant, or combine red and blue fondant for a purple color. Make sure you don’t throw away any leftover fondant from another project since this is a fantastic way to use it all up!

    How to Make Black Fondant

    • When working with really dark hues, such as black or crimson, you may find that you need to add quite a bit of pigment to achieve the desired shade.
    • If you do this, the consistency of your fondant may be affected.
    • In those circumstances, pre-colored Decorator Preferred fondant, which is available in a range of colors, including black, is recommended.
    • You may substitute black icing color for black fondant if you can’t locate any in your local grocery store.

    How to Cover a Cake with Fondant

    • To get a smooth, even finish on your fondant cake, apply a thin layer of buttercream icing to the top and sides of the cake.
    • In this way, any defects on your cake will be prevented from showing through the fondant.
    • If you’re using a lighter shade of fondant, you can use white buttercream to decorate your cake.
    • Except when working with black fondant, in which case chocolate frosting works just as well as white buttercream, utilizing white buttercream is a reasonable rule of thumb.

    How to Roll Out Fondant

    • Cornstarch or confectioners’ sugar can be used to lightly sprinkle your work surface.
    • Roll out your fondant with the help of a fondant roller or a rolling pin.
    • After each roll, turn it approximately a fourth of the way around to keep it from sticking and to ensure that the thickness of your fondant is consistent.
    • To assist you drape the fondant over your cake after your fondant has reached the correct thickness, roll it out between two pieces of parchment paper.
    • Once the fondant has been draped, work swiftly to smooth it out using a Fondant Smoother for the top and your hand to smooth the sides of the fondant.
    • Any extra fondant on the base of your cake should be trimmed away using a knife or Fondant Trimmer before decorating it.

    How to Fix Fondant Cracks

    • During the process of rolling and molding fondant, you may see that it has a tendency to crack, particularly around the edges and corners.
    • if you see that your fondant is cracking, use a solid vegetable shortening to smooth the cracked region together in a circular motion.
    • We recommend that you do not use water for this, since too much liquid might cause your fondant to break down.
    • Check out our How to Cover a Cake with Fondant page for a more in-depth look at how to cover a cake with fondant, with comprehensive step-by-step directions!

    How to Make Fondant Shiny

    • There are a number different techniques for giving your fondant a lustrous shine.
    • Steam is the most often used method (using a hand-held steamer).
    • Steam helps to remove extra confectioners’ sugar and cornstarch from fondant and gives it a glossy finish right away.
    • Steam, on the other hand, should be used with caution since too much might cause melting.
    • A small amount of solid vegetable shortening can also be used to create a smooth, satin finish on your fondant.

    How to Make Fondant Cake Decorations

    • When it comes to constructing little figurines or cutting out embellishments for cakes, cupcakes, and biscuits, fondant comes in handy.
    • When putting together figurines and fondant embellishments, water or buttercream frosting can be used to hold the pieces together.
    • Make sure to check out our post on How to Apply Fondant to Fondant for more information on how to construct fondant decorations.
    • As it sits out, the fondant will begin to dry as well.
    • Unless you require your fondant decorations or figures to be firm, you should prepare them at least two days ahead of time and let them to cure at room temperature for at least two days.

    How to Store Fondant

    • Remember that fondant dries rapidly, so be sure to keep it covered or wrapped in plastic wrap while it is not in use.
    • Roll any leftover fondant into a ball and cover it with just a thin layer of solid vegetable shortening once you’ve finished decorating it.
    • Cover with plastic wrap and store at room temperature in an airtight container for up to two weeks.
    • If you keep your fondant in this manner, it should last around a month.

    Can You Freeze Fondant?

    Fondant should not be frozen under any circumstances. In fact, it should avoid any interaction with your freezer or refrigerator. Keep leftover fondant at room temperature to prevent it from hardening. If you’re using fondant to cover a cake, you should also keep the cake at room temperature as well.

    Where Can I Buy Fondant? is where you can find all of our Decorator Preferred Fondant, as well as our flavored fondant.

    Other Fondant Tips & Tricks

    • Because fondant is prone to picking up dirt and lint, it is best not to work with it while wearing fuzzy sweaters or garments.
    • For further information on how to cover a cake with fondant, please see our Fondant Coverage Chart (PDF).
    • Adding a tiny quantity of Gum-Tex to fondant embellishments that need to maintain their form can help to avoid drooping.
    • When rolling out your fondant, use guide rings on your fondant rollers to ensure that the fondant is of consistent thickness.
    • You may learn more more fondant techniques by watching the video below.
    See also:  Who Sings Cake By The Ocean?

    What are a couple of your favorite fondant-making techniques? Comment below and don’t forget to tag us in your favorite fondant cakes on Instagram so we can see them! Please tag us on Instagram with the hashtag #wiltoncakes so that we can check them out!

    How Fondant Became Reddit’s Enemy

    • You may credit reality television for raising the public’s awareness of fondant.
    • The debut of Ace of Cakes on Food Network in 2006, followed three years later by the premiere of Cake Boss on TLC in 2009, marked the beginning of the mainstream acceptance of rolled fondant, which had previously been considered a specialty ingredient only known to pastry chefs and professional cake decorators.
    • Because of these shows and their spin-offs, as well as a slew of competitive baking competitions, if you were channel surfing in the last ten years, the odds were good that you would eventually come across footage of chefs and would-be pastry creators using fondant to create intricate sculptures, ranging from a replica of the US Open stadium to a realistic-looking platypus.
    • When compared to fondant, simple buttercream applied with an offset spatula could not rival in terms of sheer aesthetic impact.
    • In recent years, cake decorating has evolved into a spectator sport, and like with most sports, spectators have formed opinions on how players should approach their respective sports.
    • Even if your only previous cake decorating experience consisted in pouring a tub of pre-made icing over a yellow cake that you baked from a box, you may have an opinion regarding the use of fondant in your cakes.

    The Reasons Why the Internet Despises Fondant Photograph courtesy of Betsie Van der Meer/Getty Images And, boy, do people have strong feelings about fondant.Online, one of the most vociferous anti-fondant communities can be found on Reddit, where more than 112,000 members of the r/FondantHate forum exchange anti-fondant memes and lament ″the craze of gorgeous cakes that taste bad″ as a result of ″the devil’s sweet Playdoh.″ No thank you, community, to the many Snapchats and Instagrams of precisely molded fondant-covered cakes in the shapes of turkeys, bulldogs, or shoes complete with laces that have been shared on social media.Those who like buttercream flowers and marzipan artistry are praised on Fondant Hate, whilst fondant-covered cakes are derided as being an affront to excellent taste and items that taste nice.The Fondant Hate posters include bakers, but the most, if not all, of the posters do not deal with fondant on a regular basis, according to the site.Instead, fondant has become a symbol for a particular type of food aesthetics that the group despises, a kind of shorthand for the Instagram-fueled era of visual perfection at the expense of things actually taste, well, nice.

    • Rolled fondant icing, which is the sort of fondant that is the subject of this online debate, is a mixture of sugar, water, oil, and stabilizers that is sold pre-made to professional bakers in enormous buckets of sugar water oil stabilizers.
    • Because it keeps its shape so well and is sturdier than other types of icing, it is an exceptionally flexible tool for decorating.
    • Bakers frequently cover whole cakes with a sheet of fondant that has been rolled out because it gives an absolutely flat surface on which to construct.
    • Fondant, on the other hand, is notoriously unpleasant to taste.
    • Certainly edible, but the experience of eating it isn’t really pleasurable.

    ″It just tastes horrible, there’s no getting around it,″ remarked Mary-Frances Heck, Senior Food Editor at Food & Wine magazine.″Fondant is the modeling clay of the culinary world.In addition to being a fun method to work with sugar, it allows you to create real-world objects that are theoretically edible.I admire it as a creative medium in its own right.However, it does not taste pleasant and is not beneficial to your health.

    1. It ain’t that at the end of the day when you think about what food really is, food that is nutritious and fuelling your body.″ Heck points out that the subreddit /r/FondantHate is a part of a long-standing pattern in the food industry: the reaction to a popular trend.
    2. ″It’s crucial to note that the pendulum always swings on culinary trends, like as in savory cuisine, where people are sometimes all about tweezer food and other times they are more rustic in their preparation.″ One of the primary complaints of the Fondant Hate group is that fondant is overly simple to work with.
    3. It saves time and effort compared to the time-consuming task of piping, for example, a landscape of desert cactus out of buttercream.
    4. However, despite the glossy appearance of the end results, fondant is far more difficult to work with than you may think.

    On cookery programs, participants occasionally have difficulty rolling fondant out into a thin layer.In an interview with Meredith Test Kitchen Assistant Sarah Epperson, who is particularly skilled at cake decorating (she developed the technique for Southern Living’s Magnolia Flower Cake Toppers, which are made of gumpaste), she pointed out that working with fondant has a slew of potential pitfalls if you aren’t used to working with the material.″It occurs to some individuals that they may purchase a cake, cover it with fondant, decorate it with polka dots, and it will appear like it was produced by a bakery.″It appears to be a straightforward recipe, but fondant is a finicky little confection,″ she explained.It is readily cracked, and the cake must be baked at the proper temperature in order for the sweet putty to stick to it.

    ″ might be seen as a ruse.According to Kelsey Youngman, Associate Food Editor at Food & Wine magazine, ″I believe it’s part of this idea that there are objective measurements in food, and you’re wrong if you create it this way.″ ″People have a big problem with shortcuts, or what they consider to be cheating in the kitchen,″ says the author.In addition to being a societal phenomena, it is also true that in the more narrow area of cake decorating, many specialists are increasingly favoring more rustic, less exact showpieces as opposed to the traditional fondant.Epperson points out that fondant’s aesthetic appeal is now considered to be a little antiquated.

    1. The fact that it has an old-fashioned bakery appearance is causing it to become less popular, according to Epperson.
    2. After all, we’re living in an era of reality baking programs where, as on The Great British Baking Show, a certain level of amateur zeal is lauded and, as on Nailed It, the conventions of over-the-top cake-making are included as part of the comedy.
    3. As a result, our expectations for elegant cakes are altering as well.
    4. Epperson cited the wedding cake for Prince Harry and Meghan Markle in 2018, which was created by Claire Ptak of Violet Bakery, as an example of a return to desserts that are less sculpted and more organic.
    5. A baker created six distinct designs, iced them by hand, and left imperfections and ridges in the icing.
    6. The work was wonderful, but it was far from flawless,″ Epperson stated emphatically.

    ″It offered individuals the opportunity to express themselves—if a king can have a rustic wedding cake, then so can I.″ I believe that we’re all getting a bit more used to not holding ourselves to such a high level of perfection.To be considered good, a cake does not have to be a flawless reproduction of the Eiffel Tower.″ A return to items that appear to be homemade is a component of the food trend cycle, but Fondant Hate is also a part of another culinary trend that is still going strong.Fondant is not only a delicious dessert, but it also communicates your sophistication and understanding of cuisine in general, as well as your opinion on how others should or should not prepare it.The flavor of some items, such as mayonnaise or sundried tomatoes, may become a flashpoint not just because of their literal taste, but also because of the set of taste values that they represent.

    Fondant serves as a stand-in for the aesthetics of what is corporate and omnipresent, Big Baked Good as Big Brother, in this case, Big Brother being Big Brother.It’s a method that’s become commonplace in America in 2020, especially in a capitalist society where what you purchase is frequently symptomatic of the sort of person you want to represent.″It’s a familiar approach in 2020 in America,″ says one analyst.According to Youngman, ″people are claiming that it detracts from their perceived values of cooking and beautifying food, and they believe that everyone must adhere to these values because they are correct.″ Although I dislike fondant, I believe that if someone requests something specific, such as a rowboat-shaped cake, they should be able to get it.It is not uncommon for me to be unoffended by the manner in which individuals cook their food.″ It is frequently difficult to resist the attraction of fondant hatred, even if being fondant-agnostic is the diplomatic posture to take.Mocking its antiquated, manufactured look is definitely entertaining; conversely, consuming anti-fondant memes is entertaining as well.

    Fondant, on the other hand, is neither good nor bad; it is only a tool, one of many in a cake decorator’s armory that happened to become overexposed as a result of overexposure to culinary shows.Whatever your feelings about the Technicolor shellac, the fact is that behind it all there is still cake.

    25 Aug 8 Beginner Tips for Decorating with Fondant

    • This entry was posted at 09:35h in fondant, Recipes.
    • Having mastered the technique of baking delectable sweets, you’re undoubtedly ready to go on to the next step: decorating them.
    • This may appear intimidating at first – there is so much to learn!
    • – but with a few simple guidelines, anybody can get started.
    • a.
    • After then, it’s only a matter of practicing, practicing, and more practicing!

    Decorating begins with deciding whatever sort of frosting you want to use as a starting point.Today, we’re going to talk about the ever-popular fondant.Anyone has the capacity to become a pro at cake decorating, and fondant is the greatest medium to begin with.Thanks to its widespread use in wedding cakes, the good news is that you’re probably already familiar with fondant, which is a bonus!Despite the fact that many wedding cakes are extravagant, fondant may be used to create simple patterns on both cakes and biscuits!

    • The flexibility of fondant allows it to be used for a variety of applications.
    • Coloring and flavoring are possible as well as forming and twisting the material as well as stamping it using stampers or other devices.
    • Fondant can be transformed into virtually anything you can imagine with a little ingenuity!
    • The suggestions provided below will put you in the best possible position for success.
    • The following items are likely to be required: cookie cutters, fondant decorating tools, food coloring, fondant smoother, powdered sugar, shortening, fondant embosser & cutter, silicone rolling pin, and fondant embosser & cutter

    Beginner Tips for Decorating with Fondant

    • 1.
    • Make minor adjustments to the taste.
    • Many people dislike the taste of fondant, but it is easy to change the flavor by using other ingredients.
    • If you want, you may prepare your own fondant, which is simply a combination of marshmallows, powdered sugar, and shortening to which you can then add the flavors of your choosing.
    • Many different flavorings are available, both artificial and natural, that may be readily incorporated into your fondant recipe with little effort.
    • I’d suggest adding a drop at a time to begin with.

    Flavorings are simple to include, but they are more difficult to remove.Adding extra plain fondant to the mixture will help to balance out the flavor if you accidentally put too much flavoring to begin with.2.Make a big deal about it.Fondant is most easily worked with in a cold, dry environment.

    • If your environment is too hot, the fondant will become too soft to handle and will be difficult to work with.
    • Roll it out on a clean, dry surface using a fondant roller — a silicone pastry mat works beautifully for this!
    • Powdered sugar should be sprinkled on any surface to prevent it from adhering to it.
    • Fondant should be rolled out to a thickness of 1/8 inch.
    • When fondant is very thick, it is more prone to cracking.

    3.Allow to cool completely.Before putting your fondant, make sure your cake or cookies have thoroughly cooled – ideally for many hours – before doing so.Make sure you don’t rush the procedure, or you’ll end up with a disaster on your hands.4.

    1. Getting the Fondant to Stick to the Surface.
    2. Without a little assistance, fondant will not adhere.
    3. Attach fondant to cookies by brushing on a tiny quantity of light corn syrup before baking.
    4. When decorating cakes, apply a thin coating of buttercream over the whole surface before placing your fondant on top of it.

    5.Decorating Made Simple is a step-by-step guide to decorating.Decorating with fondant may be done well in advance of an occasion – 2-3 days is ideal; try not to go any farther than that.If you’re new to cookie decorating, sugar cookies are the most straightforward for novices.To cut out your fondant, use the same cookie cutter that you used to cut out the cookies.

    That cookie cut-out will be placed directly on top of your cookie!Due to the fact that cookies like to expand a little in the oven, you won’t have to be concerned about the size of the fondant overlay.When making cakes, you’ll want to roll out your fondant and then place it over the top of the cake in one piece.Once it’s down, use a knife to cut away any excess – do this quickly, as the extra weight might cause fractures in the concrete.

    1. 6.
    2. Take it to the next level.
    3. While you can always decorate with plain colored fondant or by painting the fondant, you could also consider adding indented features or patterns to the fondant to make it more interesting.
    4. Do you want to take it a step further?
    5. Make additional fondant embellishments, like as flowers, ribbons, or initials, to add to your cake.
    6. You may make these months in advance and keep them in an airtight container in a cold, dry area for many months.

    When you’re ready to utilize them, just include them into your baked items.Prepare by spreading them flat on oiled wax paper or over forms and letting them air dry for 24 to 36 hours before using or storing them.7.Repair the Cracks in the Floor.

    Fondant dries in a relatively short period of time.It’s okay if your fondant has been hard; simply massage it lightly with your hands/fingers (with a small amount of shortening on them) and the warmth will bring it back to life.It is not recommended to use water since it will disintegrate the fondant.8.Fondant should be stored in an airtight container.Fondant may be stored in a straightforward manner.

    Putting it in a resealable plastic bag, being sure to remove all of the air from the bag, will be the most effective method of storage.Then, at room temperature, place the bag inside an airtight container to keep it fresh.Using this method, you can preserve your fondant soft and fresh for up to two months.Are you looking for a delicious fondant recipe?

    • Take a look at this recipe from Food Network.
    • Wishing you the best of success as you embark on your decorating jo

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