I grew up baking cakes with my Mom and Nana who are both so talented at not only what’s on the outside of the cake, but the moist, yummy insides too.
I love taking classes to build on what they taught me. So when I saw that there was a fondant class at The Cook’s Station led by the pastry chef from Table 301 Catering and Soby’s on the Side, Michal Jones Smith, I knew I had to sign up.
I definitely wasn’t disappointed! Here’s some pics from the informative class:
Michal first demonstrated how she makes her Raspberry Coulis and how she assembles her cakes.
Here’s my cake that Michal had assembled and we added a final layer of buttercream frosting before putting it in the fridge for a final 20-30 minutes before adding fondant.
I added pink coloring to my fondant, rolled it out and folded over my cake.
I cut and created a bow tie and used letter cutters to decorate my cake that I took to the Carolina Cup that weekend.