So, a bit about that. I went to my local JoAnn’s ETC store and was blown away by the Wilton aisle. I mean, WOW! I can totally see how folks get sucked in to cake decorating! The array of tools, decorations, display items, gel colorants, and shimmery powders really make me get a little melt-y inside.
I selected a set of pre-colored rolled fondants that come it really bright, happy colors: pink, orange, yellow, and purple:
They usually retail for under $11.00, but currently JoAnn’s is having a food-crafting sale, so I got them for $7.86. Just for comparison, this is much less expensive than the frosting sheets.
Oh, and while we’re on the subject of comparisons, let’s just talk about taste. Remember how underwhelmed I was with the bland taste of frosting sheets? Well, the fondant is absolutely yummy by comparison! I mean, I still prefer buttercream (who doesn’t?) but for a cute decoration on a cake, cookie, or cupcake, it’s pretty tasty! Even the kids thought so.
OK, so back to the USING the fondant! I snipped open the package and used about 1/2 of it, rolling it out with a fondant roller with the 1/8 inch bands on. Following the package directions, I rolled it out using a bit of powdered sugar to keep it from sticking.
I found it really easy to knead and roll- it wasn’t stiff or overly sticky at all. In fact, it was easier to roll than pie crust. In no time flat I had a nice, thin sheet:
Then (again, following the directions that came with the Cricut Cake) I brushed the mat with Crisco and laid the fondant on the mat. Now, the instructions say roll it as thin as you can. So what I did was use my Pampered Chef Baker’s roller to smooth out the bubbles and roll it even thinner. This also gives you more material to work with!
I noticed that when I could see the lines of the mat through the fondant, it was thin enough.
Fail! Cripes. So, after searching for some tips online, I found out that it is recommended that you freeze the fondant for a 1/2 an hour or so to make it firmer, thus reducing the drag and making it easier to remove your cut pieces.
Let me tell you, it made all the difference! (Especially because currently in Ohio it’s 90 degrees and humid. And even with the A/C on, it’s pretty warm in the kitchen.) SO! I rolled the fondant, smoothed it down on the greased mat, and the popped it in the freezer for about 10 minutes. That was just enough time to chill and firm the fondant, and I got great cuts after that. AND it made it easier to remove the cut fondant from the sheet without tearing it.
(However, on that note, I still need some practice, and maybe a better tool. I’m thinking an long, off-set spatula might help.)
So after I started chilling the fondant, I became a m0-sheen and forgot to take pictures altogether! But here are some of my finished projects:
I am unfortunately heavy-handed, and I broke my favorite piece- that 2-layered paisley above- before I even got a decent photo. It was set out to dry for about 8 hours, and it could have used a bit more to make it stiffer. (I tried to stand it up on a cookie, and then it fell over into the frosting, and then I tried to wipe it off and it broke…you see how it is for me??)
Ah, well. Crafting isn’t about perfection, it’s about the learning curve– and my curve is breaking hard, baby! But overall, I have to tell you that my fear of fondant is GONE and I certainly will not hesitate to use it again. I can’t wait to try out some of the larger, more intricate designs. But I need a larger rolling pin first!
My handy-dandy fondant tips:
- Roll it out on granite or marble, if you have it. Keeping it cool is key!
- Do a final roll on the cutting mat to get it uber thin.
- Look for the markings on the mat- if you can see them through the fondant, it’s thin enough.
- Chill, baby! Pop the mat with the fondant on it into the freezer to firm it up.
- After cutting, you might want to re-freeze it for another 10 minutes to help you remove it from the mat without tearing it.
- Having 2 mats is ideal– one to work on while the other is chilling.
- Give your kids some scraps to play with and eat! You’ll win big points!
Have fun, and please share any additional tips YOU may have!
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