Thursday, February 28, 2008
Fondant Pig?
The Cake Adventures Continue!
When deciding on a plan for this cake, one recurring theme came up in our research. Fondant icing. This is the really smooth, silky looking stuff that you actually roll out with a rolling pin, then almost "wrap" the cake in. I'm never one to say no to a challenge, so deciding that fondant HAD to be part of this cake.
The only thing is, you either need to buy it premade from a fancy cake store, or you can make it yourself, but need a few wacky ingredient like glycerin and glucose which you don't just find at Loblaws! After extensive online research the conclusion was that there don't seem to be any fancy cake supply stores in downtown Toronto, so following the advice I found on a blog, I headed out to Bulk Barn way out at the far end of the Danforth subway.
Well, it was blazin' cold here yesterday, around -20 by the evening, and windy. I was't quite dressed for a long winter hike, so when I headed out of the subway station and couldn't see the mall that I was expecting in either direction, you'd think the first thing I'd do is head back into the station and ask directions...no, not me. I took a guess, and started walking...and walking...and walking. 15 minutes later, still no sign of the mall, and my face was FROZEN. So I caved in, a flagged down a passing cab and got a lift all the way back in the other direction, past the subway, up a little hill, and poof, right there - a 2 minute walk in the other direction.
Anyways, the bulk barn had everything I needed and more! About $60 more, on decorating equipment, icing colouring, fancy icing knives, the glycerin and glucose, some flavour extracts and a few cookie cutters. (this friggin cake BETTER turn out well!)
The first challenge for the night was making a Fondant Teddy Bear, following some instructions I found on YouTuber. I think my guy turned out pretty well, but i) he looks more like a pig ii) I forgot the little black candy buttons for his eyes and nose. Still, I'm pretty damned proud!
This is my fondant pig!
When deciding on a plan for this cake, one recurring theme came up in our research. Fondant icing. This is the really smooth, silky looking stuff that you actually roll out with a rolling pin, then almost "wrap" the cake in. I'm never one to say no to a challenge, so deciding that fondant HAD to be part of this cake.
The only thing is, you either need to buy it premade from a fancy cake store, or you can make it yourself, but need a few wacky ingredient like glycerin and glucose which you don't just find at Loblaws! After extensive online research the conclusion was that there don't seem to be any fancy cake supply stores in downtown Toronto, so following the advice I found on a blog, I headed out to Bulk Barn way out at the far end of the Danforth subway.
Well, it was blazin' cold here yesterday, around -20 by the evening, and windy. I was't quite dressed for a long winter hike, so when I headed out of the subway station and couldn't see the mall that I was expecting in either direction, you'd think the first thing I'd do is head back into the station and ask directions...no, not me. I took a guess, and started walking...and walking...and walking. 15 minutes later, still no sign of the mall, and my face was FROZEN. So I caved in, a flagged down a passing cab and got a lift all the way back in the other direction, past the subway, up a little hill, and poof, right there - a 2 minute walk in the other direction.
Anyways, the bulk barn had everything I needed and more! About $60 more, on decorating equipment, icing colouring, fancy icing knives, the glycerin and glucose, some flavour extracts and a few cookie cutters. (this friggin cake BETTER turn out well!)
The first challenge for the night was making a Fondant Teddy Bear, following some instructions I found on YouTuber. I think my guy turned out pretty well, but i) he looks more like a pig ii) I forgot the little black candy buttons for his eyes and nose. Still, I'm pretty damned proud!
This is my fondant pig!# posted by Greg @ 4:42 AM 
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i'll be in TO this weekend, I could have brought you glycerin and glucose from the lab!
# posted by 
: 6:09 AM
: 6:09 AM
That's exactly what Laura said too...there's just something about taking chemicals / ingredients from a research lab(especially a cancer lab like Laura's) and mixing it in with my food that kinda just seems wrong ; )
Do you want to come to the party?? Sunday 2:30-6...Murtle and Frank will be there!
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Do you want to come to the party?? Sunday 2:30-6...Murtle and Frank will be there!
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