I’ve now started the 3rd class in the Wilton cake decorating series, which focuses on fondant.
I’m extremely excited about this class since I’ve wanted to work with fondant forever and find it kind of daunting. But my concerns so far with this class are how to make the stuff actually taste good (there’s a reason we went with cupcakes instead of a fondant masterpiece for our wedding) and how hard it is to knead food coloring into it. Seriously, unless you want to make white cakes forever there’s a lot of elbow grease that goes into prepping fondant. Which I knew, I just didn’t know how much.