I completed the Wilton Gum Paste and Fondant class last night. It was a lot of fun! I have never been a huge fan of the taste of fondant, even though it looks beautiful. Now that I've experienced how much work goes into rolling, cutting, and shaping fondant, I have incredible respect for the chefs that work with it regularly and make intricately detailed sugar creations. It's very time consuming, but when you get it right, it looks fabulous!
Below are pictures of my fondant-decorated cake. I rolled out white fondant and covered the cake with it, then added a rope of fondant pressed with the shell design as my border. The stars are cut out of colored fondant and attached with gum paste glue. I came up with the design since I wanted something fun and (admittedly) easy. The bright colors make me smile and I think this would be a fun cake for a birthday!
For the cake itself, I baked The Grit's caramel cake from scratch. It's super moist (thank you, shortening!) and quite tasty. The filling and outside frosting is vanilla buttercream, and there is a layer of raspberry jam on the outside to help the fondant stick. Mmm, yummy! My hubby and coworkers approved :)