www.thecookduke.com

I tried my hand at cake-making for the first time on my own this past weekend when I threw a bridal shower for a good friend. I had watched/helped my mom do several cakes, but I wanted to try it myself as well as save a little money and attempt to bring something creative to the table, and your recipe was the key!

When I’d helped my mom make cakes, we only attempted using fondant once and we used the store-bought prepackaged kind, which caused us to vow never to use fondant again… it was so hard that my husband couldn’t even get it rolled out flat- not to mention that it tasted TERRIBLE! Well, since then we have seen on TV and other places how great it can make cakes look and so I began investigating online for different recipes and came across yours. It was not only EASY, but it tasted so GOOD! I used it to create a smooth background for the zebra cake, and then tried my hand at making a monogram “B” - which will still need some perfecting or perhaps a cut-out I went on to your tips on how to color fondant and got the green and pink results that I was very pleased with. I got so many compliments on how great it looked and tasted.

As far as any complications, there were none, but I did notice while coloring it that it became rather sticky while kneading it after adding the gel coloring– all I had to do for that was just dab it into a little more of the confectioner’s sugar and continue kneading. This did require a little more than the 2 lbs. of sugar that was listed on the ingredient list, but I had plenty of that on-hand anyways, so no worries there.

Another helpful use I found for the fondant: When I stacked my cakes for both the round and square cakes, they sloped downward a little at the edges, so in order to even them out, I just rolled a little ball of the fondant, and placed it between the layers- at the corners for the square cake, and evenly spaced all around for the round. This was a life-saver as I opted not to buy some of the more expensive materials that keep it from doing that on my first try.

I have included pictures of the cakes with this email, and I will be checking in with your site periodically for other recipes!

THANK YOU, and HAPPY BAKING!