Laying it on a little thick, aren’t we?

The patriotism, you mean? Oh, no. The fondant. I should have rolled it a good deal thinner before I cut out my stars and stripes. Oh well, little Josephine was delighted by her flag cake just the same. She put in the request and daddy delivered…more or less. I’m glad she didn’t ask where the rest of the stars were. I’d have had a hard time explaining what a “motif” was while she was blowing out candles. Happy fifth birthday to the oldest of the Pastry girls!

2 thoughts on “Laying it on a little thick, aren’t we?”

  1. Joe! You are my go-to guy for all my pastry questions. Can you tell me how (and if it’s worth it) to make fondant for rolling out? I’ve agreed to do a baby shower cake, and I think it’s time for me to graduate to a little fondant work.
    Is the process different than your recipe for poured fondant (prior to diluting?)
    Do you think I’d be able to use the same recipe for making little animals out of the fondant? It’s not my favorite tasting stuff, but who’s ever seen lions made out of buttercream?!

    1. Hey Liz!

      You’ll be surprised at how good the rolled fondant here on the site tastes. A whole lot better than the pre-packaged stuff (that even some of the best bakeries buy in bulk). And it’s actually a very easy thing to make. I say you should go for it. As for the animals, those are really more of a marzipan or gum paste sort of thing. Rolled fondant in that sort of application will dry out and crack.

      But have fun and let me know how it goes!

      – Joe

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