Staff Contributor: Chef Cynthia Peithman
Conquer your Fondant Phobia!!!
Pipe icing like a Pro!!
The FCI has just compelted its first course designed to banish the mystique about rolled fondant icing. Students learned how to produce a beautiful, three-tiered cake from start to finish. From cracking eggs... to baking the genoise... to piping the last decorative ornament. To dress up the rolled fondant, many techniques were explored: shell borders, pearl borders, drop strings, scrools and swirls, swiss dots, stenciled icing, flooding. Other techniques are demonstrated and practiced using rolled fondant for trimming elements such as bows, ribbons, textured borders.
While the focus is on producing and working with rolled fondant icing, students are also instructed on baking, filling, and building a three-tiered special occasion cake. This course can help both the beginner to learn how to get started, and the practiced decorator to learn new tricks and techniques.
Save your place in our upcoming Cooking Clinic - Fondant and Royal Icing, January 22, 2007 - January 26, 2007.