I'm scanning through a book called "Cake Couture" in which the baker/artist works with fondant and includes quite a few photos. Ninety percent of the photos show the cake smudged with cornstarch, a powder necessary to keep it from sticking. However, her finale photos are always spotless.
I assumed Photoshop was used, but buried in the midst of the book (okay...it may have been right up front, but I NEVER read a book from front to end in a normal sequential order), this culinary artist uses....
...a small portable laundry steamer to clean up her cakes.
Isn't that genius!
NOTE: from here out, it's all assumption on my part because I can't test this method: the minute amount of warm mist causes the cornstarch to dissolve, leaving the fondant clean-looking but not so damp that it damages the fondant surface.
SO CLEVER.
Now, if I only had a portable laundry steamer to test out her methodology. I just don't use fondant enough to warrant it and Lord Knows my iron hasn't left its wall hook for the past decade. Yes. A Decade.
PS: By the way, I'm stealing her "front cover" idea but working it in reverse. Found small 1" square candy molds that say "Thank You" and am making a 3-layer carrot cake with cream cheese icing. I'll encircle each tier with dark chocolate "Thank You" squares...probably only one layer high, not three like she uses. Not unless I get very, very industrious...and the odds of that happening are very, very small.
http://www.amazon.com/Cake-Couture-Modern-Sugar-craft-Stylish/dp/1554079497/ref=sr_1_1?ie=UTF8&qid=1332848916&sr=8-1
I assumed Photoshop was used, but buried in the midst of the book (okay...it may have been right up front, but I NEVER read a book from front to end in a normal sequential order), this culinary artist uses....
...a small portable laundry steamer to clean up her cakes.
Isn't that genius!
NOTE: from here out, it's all assumption on my part because I can't test this method: the minute amount of warm mist causes the cornstarch to dissolve, leaving the fondant clean-looking but not so damp that it damages the fondant surface.
SO CLEVER.
Now, if I only had a portable laundry steamer to test out her methodology. I just don't use fondant enough to warrant it and Lord Knows my iron hasn't left its wall hook for the past decade. Yes. A Decade.
PS: By the way, I'm stealing her "front cover" idea but working it in reverse. Found small 1" square candy molds that say "Thank You" and am making a 3-layer carrot cake with cream cheese icing. I'll encircle each tier with dark chocolate "Thank You" squares...probably only one layer high, not three like she uses. Not unless I get very, very industrious...and the odds of that happening are very, very small.
http://www.amazon.com/Cake-Couture-Modern-Sugar-craft-Stylish/dp/1554079497/ref=sr_1_1?ie=UTF8&qid=1332848916&sr=8-1