Basic Fondant Techniques

Elisa Strauss

Class Preview

1:42:54

In-depth Instruction; over 103 mins
On-demand video access anytime
Bonus downloadable PDF resources
Access to class Q&A
Available for purchase: $39.99

Fondant Basics

8:35

Meet Elisa and get started flavoring, coloring and handling fondant.

Covering a Round Cake

14:25

Learn how to cover a round cake flawlessly in fondant with Elisa's step-by-step instructions and helpful tips.

Covering a Square Cake

19:12

Learn how to cover a square cake with smooth fondant. Achieve clean, sharp corners with these detailed instructions.

Doweling a Two-Tier Cake

9:28

Elisa guides you through the process of doweling a two-tier cake -- an important way to add stability to your confectionary creations.

Fondant Rose

24:51

Make a realistic fondant rose as Elisa guides you through forming petals, assembling the flower and even adding leaves and a calyx.

Fondant Bow

7:37

Learn to make fondant bows - a timeless decoration that will enhance the look of any cake.

Fondant Appliqué

5:48

Learn how fun and easy it is to decorate with appliqué techniques. Elisa will show you how to quickly enhance appearances with cute embellishments.

Fondant Inlay

8:35

Take your fondant decorating skills to the next tier by learning Elisa's stunning inlay techniques.

Embossing & Texturing Fondant

4:23

Elisa shares her tips for embossing and texturing fondant - a versatile way to add interest and easily personalize your cakes.

9 Lessons

1 hrs 43 mins

Overview
Instructor
Bonus Materials
FAQs

Fondant provides a pristine cover for your confectionary creations and a clean canvas to display your other cake decorating skills. In this class, Elisa takes you step by step through the process of rolling out fondant and covering round and square cakes. You’ll also cut out and attach buttons and flowers with Elisa’s easy fondant appliqué method. Learn to color and flavor fondant and brighten up your cake designs with an innovative fondant inlay technique that mimics mosaic tiles. You also get an introduction to texturing fondant and creating the dimension that defines Elisa’s other Craftsy classes, Designer Handbag Cake and Sculpted Dog Cake. Learn to construct a realistic fondant rose, petal by petal, or build a beautiful bow for your cake or cupcake topper.

Elisa Strauss

Elisa Strauss founded Confetti Cakes in 2000. She is a graduate of Vassar College and The Institute of Culinary Education, where she received a degree in pastry and baking arts. Elisa also spent one semester studying at the Art Institute of Chicago. Prior to culinary school, she worked as a designer for Ralph Lauren. In fact, it was a cake she made for Ralph (in the shape of a Bugatti, his favorite sports car) and the heaps of praise it received from fashion industry notables that inspired her to bring her design talents to the kitchen full-time. Her creations have appeared on the Today show (one of her cakes was selected as the winner of the “Today Throws a Wedding” series), Sex and the City (she made Charlotte and Harry’s wedding cake during Season Six), The View and Martha. Elisa has also been featured on The View, and has appeared several times on the Food Network, including the “Extreme Cake Challenge” where she won the grand prize. Confetti Cakes has also been featured in InStyle, Martha Stewart Weddings, Marie Claire, Seventeen, Elle, Vogue, Modern Bride, New York magazine, BRIDES, Elegant Bride, The Knot and in 2008 was selected as one of America’s Top Ten Pastry Chef’s in Pastry Art and Design. Elisa’s first book, The Confetti Cakes Cookbook: Spectacular Cookies, Cakes and Cupcakes from New York City's Famed Bakery, was released in Spring 2007 and is in its seventh printing, and her second book entitled Confetti Cakes for Kids was released in the Fall of 2008. Along with Marvelous Molds she has created a line of fashion cake decorating products. She currently teaches private cake decorating lessons in her studio and teaches online classes at Craftsy.com.

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Basic Fondant Techniques Purchase this class for $39.99.