July 2013- Week 4

ORGANIZATION SKILLS

This week was an okay week. I didn’t do much, but did some research, looked up some books, and collected information from different sources.

COMMUNICATION WITH SUPERVISOR

I didn’t communicate with my supervisor at all.  

INFORMATION

I finished lesson 4-5 of my online Craftsy tutorial videos. Lesson 4 focuses on fondant. From rolling, smoothing, flipping, to special touches of , Jessica Harris demonstrated the techniques used working with fondant in detail. The key in layering fondant is that the buttercream needs to be cold (nice, firm shell).  Using the combination of water and corn syrup, spray the cake then roll the fondant to the roller to transfer it to the cake. Make sure to use cornstarch or icing sugar if the fondant starts become sticky. The fondant also needs to be rolled out way bigger than the size of the cake. Gently rub the fondant on the cake and cut the extra ‘skirt’ of the fondant. Another technique she used was to use wax paper to sharpen fondant on square cakes. On lesson 5, she demonstrates how to do the waxed-paper transfer method. The blend of modeling chocolate and fondant is used. Lay out a design on top of a wax paper that has been coated with vegetable shortening using the blend, then make sure the design is neat. Transfer the blend to the fondant cake by using the glue (50:50 water: corn syrup) and trim out the extra design. Remove the wax paper by gently pulling it out. Another great source I found was in the Cake Book by Tish Boyle. I have only briefly looked over it, but the cake decorating section in this book provides brilliant steps and techniques that I cannot wait to try.