Today I used up about half the icing sugar I bought making the fondant that covers the cake. I make my fondant from scratch and it's kinda like making bread, except that in place of flour, your kneading icing sugar.. It's always fun to feel the liquidy gelatine/ glucose mixture turn gummy and then stiff in your hands.
I get so many comment that the fondant is too sweet. Sigh. It's made of sugar. And it's more of a decorating medium as well as it keeps the cake preserved. I don't actually eat it though it can be eaten. I think it's an Asian thing. Westerners seem not to mind the sweets as much...
I can't wait till Friday to make everything, if not I won't be able to do everything in time! So I do whatever various components I can ahead of time so that I can fully concentrate and give my energy to decorating the wedding cake on Friday.
Since i make my own fondant, I have the luxury of colouring the gelatin mixture before I make the fondant. This saves me the step of slowly kneading in colour after it's done (like if you buy ready made fondant, which you can, actually). It's faster and less tedious this way to mix colour into large batches of fondant.
So here is the icing sugar well with the strawberry jammy looking gelatin/ glucose mixture poured in the well. Doesn't look like much... blame my photography skills. (Got some icing sugar on my camera even!!!)
This is the pink fondant that will be rolled out to cover the top most tier of saturday's wedding cake.
The bottom tiers are a very light brown (for the park) and then a blue sky tier, and then this pink top tier... love is in the air! :O)
So, I wrapped all the different coloured fondant separately in cling wrap and in they went into the fridge to keep for Friday, decorating day. It can keep for days without refrigeration and months with refrigeration.