After completing Decorating Basics, Course 3: Gum Paste and Fondant is one of two additional Wilton Method courses you can choose. In Gum Paste and Fondant you’ll discover one of the most exciting and satisfying ways to decorate a cake.
As you learn each technique – an artful bow, mum, rose, carnation, calla lily, rosebud, daisy, and embellished borders – you’ll be closer to your crowning achievement: A Final Course Cake that showcases your skills.
The confidence you’ll gain as you decorate with gum paste and fondant will enable you to create cakes that will add excitement to your family celebrations for years to come.
Topics covered in Gum Paste and Fondant include:
- Gum Paste and Fondant 101
- Bow Loops
- Mum Base, Rose Base Carnation Base
- Assembling a Bow
- Tinting Gum Paste and Fondant
- Basic Principles of Floral Cake Design
- Calla Lily
- Rosebud and Rose
- Carnation
- Calyxes and Leaves
- Assembling the Calla Lily
- Daisy
- Mum
- Covering a Cake Board with Fondant
- Elements of Fondant Cake Design
- Creating Geometric Designs Using Cut-Outs, Overlays, and Inlays
- Eyelet, Ruffle, and Ball Borders
Additional Resources:
The following are additional resources to help supplement what you learn in the Gum Paste and Fondant class:
- What to bring to each lesson
- Pattern
- Become a Wilton Method Instructor
- Flowers and Cake Design Method Course
- Wilton School of Cake Decorating
- Like Wilton on Facebook
- Follow Wilton on Twitter
- Subscribe to Wilton.com Newsletter
- Wilton's A Piece of Cake Blog
- Wilton.com Discussion Forum
Hints and Advice
Lesson One
What do I need to bring to class? For a complete list of what to bring to each class, please refer to our Gum Paste and Fondant Student Supplies page
What can I do to help keep gum paste and fondant colored purple from fading and turning blue?
We suggest that you use Neon Purple fondant to color your gum paste; it will also help if you add a pinch of Neon Pink fondant as well. You will have less fading if you color gum paste and fondant using Icing Color. Keep your cake or flowers covered as much as possible before serving and avoid placing it in direct sunlight.
Can I flavor fondant?
Yes, fondant can be flavored, but avoid adding too much liquid or it will change the consistency of the fondant. It would be best to use Wilton’s Candy Flavors. They are very concentrated so you will only need a few drops. Another alternative is to use more flavoring in the Buttercream Icing used to ice the cake. The fondant will pick up some of the flavor from the Buttercream Icing.
How do you get rid of powdered sugar/cornstarch on dark-colored fondant cakes?
It is best to avoid using a filled Dusting Pouch when working with darker shades of fondant or gum paste. We recommend spreading a thin film of white vegetable shortening on the Roll and Cut Mat when rolling out fondant or gum paste. If you need to use the Dusting Pouch, gently slide it over the surface rather than tapping it on the surface. Sliding the Dusting Pouch will result in less powdered sugar/cornstarch on your gum paste or fondant. You may also use a soft brush to brush away excess powdered sugar/ cornstarch blend.
I have a problem using my Ribbon Cutter Embosser tool. It either tightens up or loosens when I use it.
The easiest way to solve this problem is to hold the wing nut with one hand as you push the tool along the surface of the fondant or gum paste with the other.
When I try to cut fondant strips with my Ribbon Cutter Embosser Tool, the fondant just bunches up. What am I doing wrong?
First, always be sure to coat the cutting wheels with a thin film of white vegetable shortening. That will result in a cleaner cut. The other thing to remember is to always start with the cutting wheels on the fondant before you push the tool. Do not start with your tool on the mat and try to push the tool onto the fondant. That will just bunch the fondant up.
Can I use granulated sugar on the center of the Calla Lily?
You could, but the texture is finer so you wouldn’t get the same look. Also it would be white rather than yellow unless you colored the granulated sugar with Icing Colors.
How can I get a clean cut using the cutters that came in the Gum Paste and Fondant Kit?
When using the cutters the student needs to press firmly on the middle and edges. The cutters were designed with the softened top edges to ensure a comfortable feel. We have found that a back and forth motion on the cutting surface helps to get a clean cut, the back of the practice board is a good surface to cut on. In addition, if the fondant/gum paste is still in the cutter when they pick it up, it also helps to rub the edges of the cutter against the palm of their hand to remove any excess fondant/gum paste. Hope this helps.
- When using the Ribbon Cutter Embosser to cut the strips for the bow, be sure to start it on top of the fondant/gum paste blend. If you start it on the mat and try to roll onto the fondant/gum paste blend, it will tend to push the blend and make it bunch up.
- We use spaghetti inserted into the rose and mum bases as a food-safe handle when we make these flowers. It can be left on the flower and used as a pick to insert into your cake to help secure the flower in place, if desired.
- When ruffling the carnation petal, move the thin foam close to the edge of the table. This will allow your wrist to hang over the edge of the table and make it easier for you to hold the tool at the proper angle.
- You may choose to save your bow and use it on your final cake. Store it in a cover container in a cool dry place and it will be ready when you need it.
- We suggest applying a thin film of shortening to the gum paste cutters and the cutting wheels of the Ribbon Cutter Embosser to get a cleaner cut.
- When rolling the gum paste for the Gum Paste Rose, roll it as thin as possible. (You should be able to read through it.) The thinner gum paste will be easier to work with and will create a more lifelike flower. When you think you have rolled the gum paste thin enough, roll it a little more.
- Begin thinking about your final cake as you learn these flowers. As you practice at home use the colors that you have chosen for your final cake and you’ll be ahead of the game when you prepare for lesson 4.
- At home it is a great idea to make flowers like the mum and the carnation in an assembly line style. Apply the first layer of petals to each flower, then come back and apply the second layer of petals, and so forth. This allows the petals to dry a little in between each layer so they hold up better.
- When preparing you cake to cover with fondant, try adding a little extra flavoring to the buttercream that you use to ice the cake. Once the cake is covered in fondant the fondant will begin to pick up the flavor of the buttercream.
- Bring a camera to class with you. It’s fun to take pictures of your classmates and their cakes and you will enjoy the memories every time you look at the pictures.
FAQs
Our students ask great questions! Here are the questions (and answers) that come up most often for the Gum Paste and Fondant course.
What can I do to help keep gum paste and fondant colored purple from fading and turning blue?
We suggest that you use Neon Purple fondant to color your gum paste; it will also help if you add a pinch of Neon Pink fondant as well. You will have less fading if you color gum paste and fondant using Icing Color. Keep your cake or flowers covered as much as possible before serving and avoid placing it in direct sunlight.
Can I flavor fondant?
Yes, fondant can be flavored, but avoid adding too much liquid or it will change the consistency of the fondant. It would be best to use Wilton’s Candy Flavors. They are very concentrated so you will only need a few drops. Another alternative is to use more flavoring in the Buttercream Icing used to ice the cake. The fondant will pick up some of the flavor from the Buttercream Icing.
How do you get rid of powdered sugar/cornstarch on dark-colored fondant cakes?
It is best to avoid using a filled Dusting Pouch when working with darker shades of fondant or gum paste. We recommend spreading a thin film of white vegetable shortening on the Roll and Cut Mat when rolling out fondant or gum paste. If you need to use the Dusting Pouch, gently slide it over the surface rather than tapping it on the surface. Sliding the Dusting Pouch will result in less powdered sugar/cornstarch on your gum paste or fondant. You may also use a soft brush to brush away excess powdered sugar/ cornstarch blend.
I have a problem using my Ribbon Cutter Embosser tool. It either tightens up or loosens when I use it.
The easiest way to solve this problem is to hold the wing nut with one hand as you push the tool along the surface of the fondant or gum paste with the other.
When I try to cut fondant strips with my Ribbon Cutter Embosser Tool, the fondant just bunches up. What am I doing wrong?
First, always be sure to coat the cutting wheels with a thin film of white vegetable shortening. That will result in a cleaner cut. The other thing to remember is to always start with the cutting wheels on the fondant before you push the tool. Do not start with your tool on the mat and try to push the tool onto the fondant. That will just bunch the fondant up.
Can I use granulated sugar on the center of the Calla Lily?
You could, but the texture is finer so you wouldn’t get the same look. Also it would be white rather than yellow unless you colored the granulated sugar with Icing Colors.
How can I get a clean cut using the cutters that came in the Gum Paste and Fondant Kit?
When using the cutters the student needs to press firmly on the middle and edges. The cutters were designed with the softened top edges to ensure a comfortable feel. We have found that a back and forth motion on the cutting surface helps to get a clean cut, the back of the practice board is a good surface to cut on. In addition, if the fondant/gum paste is still in the cutter when they pick it up, it also helps to rub the edges of the cutter against the palm of their hand to remove any excess fondant/gum paste. Hope this helps.
