Any CAKE decoraters out there? HELP!!!!

This is the easiest fondant recipe I know. You don't have to be an expert, you just need to have a rolling pin and a flat counter! Hope this helps! Oooo, and don't forget to frost the cake first! Not thick, just a thin frosting to hold on the fondant!

Fondant recipe

Ingredients

* 1 cup light corn syrup
* 1 cup shortening
* 1/2 teaspoon salt
* 1 teaspoon clear vanilla extract
* 2 pounds confectioners' sugar

Directions

1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

First off if your a women on the go SOMETIMES tops will sell you some of there buttercream from the bakery ...but anyways i use to work there as a cake decorator and had my own cupcake business going.

i recommend making a small cake then and then making the amount of cupcakes to match..this way your not making an entire sheet cake-smaller is easier. Secondly dont go to far out of you skill level and try to keep things slightly basic.

http://www.google.com/search?hl=en&safe=off&q=clown+throwing+up+cake&gs_sm=e&gs_upl=954l4032l0l22l14l0l0l0l1l965l8444l5-1.9l10&bav=on.2,or.r_gc.r_pw.&biw=1280&bih=642&um=1&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi

Go online and look up videos and pictures to get ideas as well.

If you have any direct questions on icing tips or how to do something just add me or email me and let me know

I have also bought pre-made fondant from arts & crafts stores, which works out well (and you get a good workout for your arms trying to roll it out!). You will have to put icing underneath to hold it in place. a simple icing made from shortening instead of butter will melt at a higher temperature. (but probably won't taste as good!) I made my wedding cake last year, and I had a carrot cake with cream cheese icing, covered in fondant. It was in the middle of July and even though it was inside, the icing melted a bit and the fondant got all saggy. LOL! so if it needs to hold up to the heat, try shortening...

I grabbed this off of allrecipes.com, but this is very close to the one I use and it tastes wonderful.
Original Recipe Yield 2 1/4 pounds of fondant

Ingredients

* 1/4 cup butter
* 1 (16 ounce) package miniature marshmallows
* 4 tablespoons water
* 1 teaspoon vanilla extract
* 2 pounds confectioners' sugar, divided

Directions

1. Place the butter in a shallow bowl, and set aside.
2. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
3. Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
4. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

and ps i dont think you should do fondant-buttercream is just so tasty and everyone knows what it is so theyll eat it

Just a thought....if you have no fridge then don't use fondant...it requires cold storage until ready to serve.

Don't put the fondant in the fridge, it turns to something awful. I am very busy,and would never, in my life ever make my own fondant. this is my cake schedule" Bake Tuesday night, crumb coat Wednesday or Thursday, decorate Friday night or Saturday morning, always with a day or two in between the fondant and the buttercream. my Satin ice is in a tub in the cabinet, and my Wilton is sealed with saran wrap in a Ziplock bag in my cake tackle box.

My buttercream, the link I gave you, keeps in the fridge for a week. fondant in the cubbard, BC in the fridge. most fondant will keep for 18 months, if it is premade, in the cupbard. Cakes are fascinating to me, I'd become a Wilton instructor, if I had the time to train, and the money.

doesn't answer the question at all..... but I love this site:

www.cakewrecks.com

i love that site!

if you make buttercream icing it will melt/go soggy if not kept cool.
your best best is ready to roll out fondant icing because it doesnt need to be kept in the fridge!
i never make my own 'roll out icing' i buy the ready to roll stuff as i dont have time to make it myself!!

put a think layer of frosting on the cake

4 cups confectioners' sugar
1 cup shortening
2 tablespoons water
1 teaspoon clear imitation vanilla extract

muuch better than buttercream and then put your roll icing over the cake!
remember to get it frosted and covered quickly after it has cooled to stop the cke drying out!

Just a thought....if you have no fridge then don't use fondant...it requires cold storage until ready to serve.

Doh! I thought it was the opposite?!?! I thought buttercream needed a fridge while fondant didn't (i'm picturing all the wedding cakes for outside weddings)

Don't put fondant in a fridge, and yes buttercream will melt in the sun/heat... I use a marshmallow fondant recipe, tastes better than regular fondant and is pretty easy to make!

1 package (16 oz) mini marshmallows
2-5 Tbsp. water
2 lbs powder sugar
1/2 cup vegetable shortening

Step 1
To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
Step 2
Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
Step 3
It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.
Step 4
When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
Step 5
To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

Hope this helps you out!!!

I'm a Wilton Cake Instructor. Buttercream with shortening will hold up the best and Yes, it can be refridgerated. Buttercream with butter will melt if subjected to heat, but still holds up well in the refridgerator. If you decide to go with fondant, Wilton's is the easiest, but I agree that it doesn't taste the best. If you're thinking of making your own I would definitely go with the marshmallow fondant recipe someone else suggested. It is SOOOOOOO easy and tastes fabulous. Every time I have used it I get rave reviews. It truly is really easy and needs no experience. I would NOT refridgerate it though. What happens is the fondant will collect condensation from the moisture in the fridge and then the sugar in the fondant will start to disolve. As long as you don't use butter or cream cheese in your icing or filling, you can keep the cake out for up to 24 hours. If you do use perishable ingredients in the icing or filing you will need to keep it cold so I would not use fondant in that case!! You can safely store unused fondant in the refigerator if it is well wrapped in plastic wrap though!! I double wrap it and then place it in an airtight container jus to be safe!

Hope that helps!!

I'm not the OP, but thanks for the great tips!!