Welcome to howtomakefondantsforcakes.com!
Who I Am
Tina Abbots here, mother of three and baker extraordinaire
I started baking in high school when I wanted to give something special to my first boyfriend. I thought, what would be better than a spectacular looking cake made with love? I’m telling you, that cake sparked my creativity and passion for baking and cake decorating.
I love the fact that cakes are meant for celebrations. When you bake, it’s like there’s always an excuse to throw a party J (or at the very least, a special dinner). After all, who can resist cake? People from 5 to 95 give the same excited reaction when they see something made especially for them. I’m happy to have been a part of many meaningful memories.
Now that I have kids, I’m glad I’m making my own unforgettable memories with each cake I make. Seeing my family appreciate something I’ve painstakingly created makes it all worthwhile. (Well, almost. I still can’t get over the horrible cleanup I’d have to do later.
Why I Started This Site
I’ve learned a lot of things in what it takes to make a decent cake since then, (as a hobby and as a side catering business) – I just wanted to share them. It doesn’t matter if you’re new to this or you may already be doing this professionally, because there’s a lot of room for improvement in the world of baking.
Besides, I’d hate for you to make the same silly and sometimes costly mistakes I made. If you can’t afford classes, you can still learn a lot of things for free, at my site, and in many others.
Why Focus on Fondant? Rolled Fondant?
They’re underrated, sure, but they are what tie everything together so beautifully, wouldn’t you agree? I love experimenting and coming up with better recipes as well as challenging my creative juices when I use fondant for cake decorating.
It’s a shame that in the name of “art”, people have to put up with inedible fondant. You know what I’m talking about. I don’t get the idea that it’s considered normal to leave fondant on your plate. Cakes are meant to be enjoyed – they’re not just showpieces. Fondant is a part of cake and has every right to be savored. Why else would they make them in so many flavors?
PLUS learning how to make fondant for cakes is one of the best ways to test your creativity and resourcefulness – which can be pretty handy in a lot of areas even outside of baking.
I’m here to help!
One thing I’m tickled pink over baking is that it’s even more fun when you give and receive ideas from people with the same curiosity and passion as you. If even just one tip from this site helped you in the smallest possible way, I’d be overjoyed.
(That goes both ways – if you have any corrections or any ideas you may want to share, I’m also happy to learn from you as well)
So here’s to better looking, better tasking fondant!
Who says you can’t HAVE your cake and EAT it too?