This is my in-laws 40th anninversary cake I made them. It is covered in marshmallow fondant. The roses and the swag is fondant. I learned how to make the fondant roses on Youtube. The curly-que hearts and the pearls along the bottom of the cake is buttercream. First time decorating with buttercream. The ribbon is fondant and impressioned with a rose print. The hearts on the wires are fondant mixed with tylose powder (so it will harden like gumpaste)and the numbers were cut out freehand and put on with a dab of water (for glue).
I find when tinting fondant a dark color it cracks really easy. I use wilton paste (which is supposed to be the best for not changing the texture). I add lots of crisco to try and soften it to get rid of the cracking but it doesn’t seem to help. Does anyone else have this problem? Does anyone have any other suggestions?
Tip when rolling out fondant: use cornstarch not icing sugar. The cornstarch doesn’t absorb into the icing as much as the sugar does.
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what are the sizes of cake pans used and how many people did this serve?
Beautiful cake!
When you’re coloring fondant dark colors, add the color to the melted marshmallows before you add the powdered sugar, and it won’t get crumbly or hard to work with.