Modelling with fondant

Over the last few months, I have really been trying my very best to improve on my cake decorating skills.  I have welcomed every opportunity to bake and decorate.  While I can say that I can now frost and pipe borders confidently, I sadly cannot say the same for making roses from buttercream or royal icing.  I have actually wasted three batches of royal icing trying to practice...don't know if I'm piping incorrectly or if my icing is just not the right consistency.  I have failed miserably.

Having experimented on those modelling paste baby booties, I figured it was time to give fondant roses a go.  I found this You Tube video demostrating a very easy way of making them.  No tools were needed, which was great.  Have a watch if you are interested.

My first attempt yielded this...

I was really pretty happy with that.  At last, a decent rose! 

I also tried a slightly different method.  Instead of the spiral center, I made a cone for the rosebud. Again, I just used my fingers to shape this.

It turned out even prettier and it looks more realistic, doesn't it?

Because of my success with the rose, I am now so into modelling with fondant.  But let me just say this...while fondant cakes are simply the most beautiful and stunning cakes I've seen and even though I am very keen to learn about cake decorating with fondant, I am not a convert.  I have not eaten a fondant-covered cake even once but I've heard and read comments that while they are a feast for the eyes, they do not taste very good.   I still prefer frosting that I can spread and pipe out.  Who doesn't like meringue buttercream, seven minute frosting, cream cheese or whipped cream?  I am a firm believer that although people eat with their eyes, it still comes down to the taste.

Anyway, before I end, here's just one more new thing I've learned...mini rose cupcake toppers!  Find the tutorial for this and other cake decorating ideas here.

How cute are those?

Thanks for reading!