Yes, it was a most incredible weekend. I never thought I would have the opportunity to attend a workshop so close to home. Never thought I would be attending a workshop taught by the infamous Colette Peters either! But, there it was advertised in our local paper and only 20 minutes away! I was beyond excited if that could be possible.
I've worked with fondant a few times in the past but nothing as intricate, or detailed as I would have liked. So my goal was to takes notes and pick up as many techniques as I possibly could in the three-day workshop.
So first up was carving the cakes (for our purposes the cakes were foam cylinders or squares) and learning the importance of correct dowel placement. The key to a structurally sound cake is balanced and dowels.
I kept my focus on technique of the details rather than going for the crazy crooked cake structure. Using 4 cakes and three three sizes I carved a tapered cylinders and made a donut shape. I was amazed at the ease of attaching the fondant to these shapes when using a high quality, moist fondant. And even more amazed that all fondant doesn't need to taste nasty.
The details on the cake are in gum paste and royal icing. I tinted with powered food coloring for the intense black on the top tier then marbled a soft violet for the rounded donut. The detail on the leaves is from a press that made them look amazingly life-like. The bottom is painted for an antiqued look. The gum paste pearls are painted with pearl dust and lemon extract. The round/donut shape is quilted and detailed with simple hand tools. The ribbon around the hat is ribbed with a rolling pin. The beads on the hat are threaded onto floral wire as is the little daisy. The button detail on the ribbon is brush embrodery.