Need tips on working with fondant for cake decorating

It takes alot of time to get the hang of working with fondant. It takes practice but if you continue working with it you will get used to the way you have to do things and it will become faster. It can be tedious at times depending on what you are using it for whether flowers or just cake covering. You can flavor with candy oil but only use a couple of drops because it can be very strong. You can also color it with gel coloring.

Well, Fondant is easy and fun to work with. Yes it an be flavored. You can use any flavoring for taste and add a little of confectionary sugar to get it back to the right consistency. also use a little of vegetable shorting to put down on the surface that you will be using to strech your fondant and in your hands. this will prevent from sticking. Visit wilton.com for more tips or if you really like decorating go to a Michaels store near you, they usually offer cake decorating classes very unexpensive. Look out for the new Course that just launched in February Fonant and Gum paste.

Do you live in the US? If so, you should look at maybe taking a Wilton class from a Hobby Lobby, Micheal's, or Jo Ann's store in your area. Another idea is to learn from Cakecentral.com. This is a must site for anyone wanting to get into cake decorating. They have great tutorials and an online forum for asking questions. The forum is well populated and you'll find a lot of help there. You can flavor fondant and there are several different brands available. I've heard Satin Ice is better in flavor than others. You can even make you're own fondant. A lot of people love marshmallow fondant, but I've never been that big on it. Tastes too much like candy to me! Check out my cake sites if you have time! http://cakespace.blogspot.com/ http://cakefun.blogspot.com/ and for a Thomas the tank engine tutorial: http://thomasthetankenginecake.blogspot.com/ Take care! Wendy

fondant is definately not known for its great flavor. But it does make a beautiful cake. I have been a cake decorator for about 11 or 12 yrs and i prefer to make my cakes with a buttercream icing. It is pretty smooth if it is freshly made and the taste is much better. But fondant does get easier to work with over time. good luck!

Hi! I am working on building my cake decorating business. I am excited at the results I've gotten working with fondant. I buy mine already made in the box- not ready to make it yet. I roll it with a rolling pin that I bought at a cake decorating store- not a traditional roller, but a grey, super smooth rolling pin. I use a large block of formica that I got from someone who had cut a counter top and had an extra piece left over. I put a piece of rubber matting under the formica so it won't slip when I'm rolling it. Remove all jewelry because jewlery can make blemishes in the fondant. I don't usually cover the entire cake in fondant because of the taste. I cut a round piece about 2 inches smaller than the actual cake, by putting a small round plate on top of the fondant, then cutting around it with a knife. Once I have the "fondant plaque" cut out, I then transfer a design to the fondant and then paint it in food coloring (diluted with almond or clear vanilla extract, depending on the flavor of the cake). It is possible to make your designs as detailed or as simple as you desire using this method. I'm not sure how to upload a photo of one of my cakes, but if you can let me know, I'll be glad to share a photo with you. Have fun!