Fondant Class at New Jersey Sugar Art Academy


Way back in mid-October (!) I had the wonderful experience of being able to take a 3-hour fondant class at the New Jersey Sugar Art Academy in Freehold, NJ taught by Francesca, the founder of the academy as well as the owner of Francesca’s Cakery. I fully intended to tell you all about my learning experience with fondant much much earlier. However, with the arrival of Molly and the generosity of my guest posters, it kept getting pushed further and further down the line. However, I still definitely wanted to share this with you.

There’s nothing more beautiful that the smooth, perfect look of a fondant covered cake. The sheer perfection of it all absolutely amazes me and you can do so much with it! The creative possibilities are endless as I’m sure you can tell from all these cake shows that are all over television these days. I’m utterly blown away by the talent that these bakers have. So that was one of my main incentives for wanting to take a fondant class. I find it so interesting and gorgeous.

Honestly, though I really don’t enjoy the taste of fondant. I will get that lovely piece of wedding cake and at the end, you will find that outer fondant layer still laying pathetically on my plate untouched. I was pleasantly surprised by the flavor of the fondant that Francesca’s Cakery uses on their cakes. It actually tasted good!! Mike can’t stand the taste of fondant either and he agreed that it tasted fantastic as well.

During my time at the New Jersey Sugar Art Academy, Francesca was quite the gracious hostess. She was warm and inviting, knowledgable and professional. She started us out just filling our cakes with chocolate fudge icing and then coating them in a light layer of buttercream so that our fondant would have something to adhere to. Next came kneading our fondant. It was a blank slate ready to become whatever we wanted.

She taught us how to marbelize our fondant with two colors to create a kind of swirly pattern. This was probably mostly because the swirls are very forgiving for all of us who had never done fondant before. It was able to hide the imperfections that surely we would have.

After rolling out my fondant and laying it on top I realized immediately that the weight of the fondant was pulling down and creating little tears in the top portion of my cake. Francesca was right there to show me how to fix and remedy that. We smoothed the fondant onto the cake and trimmed off the excess. It’s definitely not as easy as it looks on television however, it wasn’t as difficult as I had imagined it would be.

Now that I had officially covered my very first cake with fondant it was time to learn a few decorative things. Francesca taught us how to make a bow from fondant.

She also taught us how to make roses. Not too shabby for my first try, huh? I loved the way the rose came out. This was definitely a fun class!

Thanks to the expertise of Francesca, I now feel confident that I could create a fondant covered cake at home. I also can’t wait to go back to the New Jersey Sugar Art Academy and take more classes! They offer 3D cake sculpting classes, cookie decorating. buttercream and piping classes, modeling as well as many other things as new classes are constantly added to the schedule. It’s a wonderful opportunity to learn new skills. Also, if you have kids and want a unique birthday party idea, why not have it at the sugar art academy? Kids will learn how to make a sweet creation that they can take home with them! How neat! This was a fantastic experience and I learned a skill that hopefully I’ll improve upon with a little practice at home.

Enjoy!

~K

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About FoodBabbles

I'm just a girl with a passion for good food. Especially the sweet side of life. I love to eat it, make it, read about it... if it has to do with food, it's for me. I'd like to share my food, writing and photos with you. Sometimes they come out great. Other times, well... there are some mishaps but I'll share those with you too. I'm only human! Either way, I enjoy it and hope you will too! So here are sugary, sweet culinary delights from my talented yet dangerously klutzy hands so obviously not bred to work with sharp knives and hot ovens.
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6 Responses to Fondant Class at New Jersey Sugar Art Academy

  1. Belle says:

    what a delicious sounding (and looking!) recipe! Im going to grab a coffee and read more, so glad i found your blog 🙂 Belle

  2. Kate . . . you actually decorated that cake??? Wow–listen up everyone . . . my granddaughter Kate is one talented lady! I’d say she takes after her Nana, but that would be stretching the truth to the limit!
    I’m proud of you, little mama. I think your 3 beautiful daughters would love to have their birthday parties at the Sugar Art Academy!!!!!!!!!!!!!!! Who knows–maybe one day you’ll start a family business–“Kate and Her 3 Sweets”
    Nan

  3. That is so cool–and beautiful job for a first-timer! I’ve never really enjoyed the taste of fondant either so I’ve avoided it, but maybe I’ve only ever had inferior-quality fondant and there’s something much better out there. You’ve given me hope!

    • FoodBabbles says:

      Thanks Carrie! I don’t love fondant but this stuff wasn’t bad and it was so much fun to work with. Have you ever tried marshmallow fondant? I want to make some and give that a go sometime. I think that would probably taste pretty good but I don’t know if it would yield the same flawless results of traditional fondant.

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