523.8 (Stars)

Last class of the Wilton III course is covering a cake with fondant and decorating it. Here's mine!

Fondant balls and star cutouts

I went with a simple yellow base with purple and white fondant cutouts and rolled balls. The technique is fairly simple - cover the cake with buttercream (enough to have a fairly smooth surface), roll enough 1/8" fondant to completely cover the cake plus an inch or two on each side. I played with the pearl powder to make the cake very shiny. You can see the effects of pearl power in the photo below.

Fondant ball border with pearl powder

Gum paste glue holds the stars on the cake and the balls on the base. It's a fantastic technique, but I HATE the taste of fondant. Blech. I'd prefer buttercream alone anyday.