My first Fondant class was last night.
Let me just tell you that Fondant is harder than it looks. Where as decorating with icing and piping bags is more of a "precision" art, fondant is more of a manual labor art. You knead the dough, pull the dough, roll the dough, incorporate gum paste (to make it more elastic and durable, and then stretch and cut, stretch and cut, smoothing it every step of the way. By the end of class I was in a full sweat! Who knew cake decorating could be an aerobic workout? This cake was to learn more "technique" than to be pretty- so it's a little bland. I ended up taking off a lot of the other elements and making it a little more appealing because I wanted to bring it into the office to share. So I added the flowers and the draped ribbon. Oh and I took off the giant thing that looked like a washcloth. I just couldn't bring myself to share an ugly cake. The inner Martha came out a little bit. I decided that even if you aren't OCD, cake decorating could make you that way. Every little bump and nick makes you crazy. You keep trying to smooth it out over and over again. I had finally come to grips with the tiny pin holes in the fondant where the ribbons didn't match up by the time I got home. Chad really was impressed with the cake, but then he said "Is it suppose to have the tiny holes in the top?" I gave him the look. You know the one.