basic fondant making class at ISH

mama used to bake a lot to augment our family income. i know that she did not study to become a baker, she just baked. and boy, she did it really well! she can make brownies, chocolate, vanilla and marble cakes, meringue, etc. WITHOUT a recipe. yep, walang recipe. i never saw her use one. my mama was very talented that way. 🙂

i remember fondly how me and my siblings would help her – kami yung taga-measure ng ingredients, tagabreak ng eggs, taga-hugas ng dirty bowls, pans, etc.  that’s how i learned how to bake. 🙂

when i moved to manila to study college and eventually found work, i rarely got to bake. wala kasing oven sa tinitirhan ko. but when i got married 3 years ago, my dear husband bought me one for my birthday. and thus, my love for baking resurfaced. this baking class is actually my third time at ingrid’s sweet haven and patisserie. 🙂

so last saturday, 9 march, daddy k and miss k drove me to pasig for this class. the schedule is 9am to 5pm.

note: i forgot to bring my camera so my photos are from my old iphone.

after introduction of chef ingrid and faye, we got right down to business. here is faye showing us how to work the fondant (melted marshmmallows + powdered sugar) into its desired consistency. mahirap at nakakapagod pramis!

1

we spent the whole morning making and coloring the fondant. at a little past 12nn, here’s what i’ve accomplished so far:

1 aquamarine colored fondant to cover the cake (my first fondant weeeee!)

afterwhich, i made another batch and divided into smaller pieces to create:

1 violet colored fondant

1 green colored fondant

1 yellow colored fondant

1 brown colored fondant

i left a small ball of fondant in case i would need white (for the eyes, etc.)

 2

here’s our lone male classmate kneading the fondant. it’s not easy, folks! that’s why fondant cakes are so damn expensive! sabi ko, 500pesos agad ang singil ko sa hirap pa lang 4

my accomplishment at about 12:15 pm: colored fondant and 1 chocolate cake (pre-baked) which is ready for it’s chocolate ganache base (i sliced off the uneven top of the cake and turned it upside down to get an even surface (i ate the top part after lunch, as dessert hahaha! yummy!).

7  3

before covering it with the fondant, we need to put chocolate fudge icing on the cake.

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then i covered it in fondant and trimmed the excess.

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here is my inspiration for my first ever fondant cake! 🙂

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so next came the brown branch.. 🙂

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then the leaves (i used a fondant cutter).

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for kirsten’s name, i used this tiny cutter with which removing the letter fondant was pain! i needed to let the fondant harden a bit so it is easier to extract from the cutter (lest you want a stretched and cut up letters huhu).

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here is a photo of my classmates hard at work.

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chef ingrid and faye showed us the cutters we can use for the fondant. i only got to use the letter cutters, leaf cutter, and circle cutter for the cupcakes. 🙂

8

next, i added my kikay owl. 🙂

15 16

and since i don’t want to show the trimmed edges of my cake, i made a “belt” using the design roller (textured rolling pin).

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at 4:30 pm, after finishing my cake, i still had 2 cupcakes to design. very tired as i was, i tried to make a white teddy bear and a duck (nagmagaling e, talagang 3D ang ginawa e for intermediate class daw nga yun!).

18 19

aminado naman akong parang mutant ang rubber ducky creation ko. pasensya, beginner nga e. 😉 the brown bear was made by faye, our instructor.

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all in all, i’m so proud of my work! not bad for a beginner, it was my first time to make and work with fondant!

to those who are interested in baking classes like this, contact chef ingrid:

Ingrid’s Sweet Haven Patisserie & Baking Supplies
no. 363 dr. sixto antonio avenue corner liwayway st.
brgy. caniogan, pasig city 1606
telephone no. (02) 641-2561
mobile no. 09228833369
their FB page

website: http://www.ingridsweethaven.multiply.com

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