Satin Ice Fondant Flowers and More

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If you watch baking shows, you know that most professionally decorated cakes are made with fondant. If you attend weddings, you know that most fondant tastes disgusting and that the vast majority of people peel it off and leave it on their plate uneaten. I'd always wanted to try working with fondant, but didn't want to make a cake covered with something that everyone would just throw away. 

When I attended Creativation, the folks in the Satin Ice booth convinced me to try eating their fondant. What a surprise! It is flavored like vanilla and actually tastes good. This is a game-changer! They sent me home with some sample packs. Because trying out products is always more fun with friends, I decided to host a cupcake decorating get-together. It took a lot of self-control for Trevor (ok, maybe it was me) not to jump in and start decorating before our friends arrived.

Once they did, it was game on! There were six of us (our family of three, plus Karl, Gayle, and their 6 year-old daughter). 

In addition to the Satin Ice fondant, I set out store-bought vanilla frosting, a bunch of different sprinkles and sugars, some FooDoodlers, the PME Butterfly Plunger that I also received at Creativation, candy eyeballs, and my favorite set of alphabet cookie cutters. 

We had a lot of fun decorating. Everyone's cupcakes turned out great... and so different! We did each make at least one with our initials, so you should be able to tell whose is whose. 

 

 

 

We all agreed that the Satin Ice fondant is easy to work with, rolls out smoothly, and actually tastes good. Most of us tried mixing colors and found that it wasn't too difficult to get the colors we wanted. Gayle and I both experimented with marbled colors with great success.

Want to try making fondant flowers? It's actually really easy. 

  

Fondant Daisy

1. Cut five matching yellow-orange circles with a small round cutter. Pinch the edge of each circle to form the petals. Set them aside.
2. Roll out green fondant. Use a plastic knife to cut three leaf shapes. Smooth the edges, then use the knife to draw veins on the leaves. Set the petals on top of the leaves. 
3. Cut a small yellow circle for the center of the flower. Set it on top of the petals. 
4. Let the flower dry for at least 15 minutes, then place it on the cupcake. 

Fondant Rose

1. Roll out the green fondant. Use a plastic knife to cut three leaf shapes. Smooth the edges, then use the knife to draw veins on the leaves. Set the leaves aside. 
2. Take a small ball of red fondant (larger than a pea, smaller than a marble) and press it between two fingers to flatten it. Roll/fold it to make the center of the rose. 
3. Use the same amount of fondant to make the first petal. Press it thinner this time, and roll it around the flower center. Pinch the bottom together to keep it in place. 
4. Continue adding petals using the same technique, but slightly increasing the amount of fondant used to make each petal. Each time you add a petal, rotate the flower so that the petals are evenly spaced. It takes 8-10 petals to make a blooming rose. Be sure to pinch the base together as you go.
5. Pinch away any excess fondant from the base of the rose so that it will sit flat. Place the leaves on top of a cupcake and the rose on top of the leaves.

Here are some of the products we used for our cupcakes. I will receive a small commission for any purchases you make through these links and it will not cost you any extra. Thanks!