Fleur de Aleta

For this class, we used the Measure N Shape sizing tray.  I like this idea, because if I made this again for a dog or another animal, I can have a measure tool to get the right sizes other than looking at a You Tube video and "guestimating" how much gum paste or fondant or Shape N Amaze edible decorating dough (which is what we used in the class). Make some gum paste glue by mixing water and shaved pieces of gum paste. The Shape N Amaze dough is HARD.  Break off small pieces and work in your hands until easy to move.  Then put under saran wrap to keep it soft.  Color the fondant as you need (put a small amount of dye into the center and fold over the center to keep the dye off of your hands). Tint enough for the entire dog, about 2 1/5 inch ball of fondant. (takes a little more than half of the shape n amaze in a store bought container) For Body of the dog: Tint a 1 1/2 inch ball of fondant or if using the sizing tray - put the dough into #13 box, press into the box and then

I was on the look out for fondant, specifically good tasting pre-made fondant.  I've heard of people making their own fondant, but I was hoping for an easy pre-made solution.  Wilton has fondant, but they are pretty gross.  The only one I heard good things about was the chocolate Wilton fondant.  I was also suggested to try the Fondarific wedding flavor fondant. I made two single layer cakes and covered one with Wilton's chocolate fondant.  I tasted a little bit of the fondant before putting it on the cake - it taste like a Tootsie Roll. I covered the other single layer cake with Fondarific wedding flavor fondant.    I tasted a little bit, but could not detect a wedding flavor at all!  I added wedding flavor to it, but still it didn't maintain the flavor.  I did color marbling on the this fondant, just for fun. My dad said both were good.  Gregory liked both.  My husband and mom both said - Yuck to both.  The taste was "bad" but the heavy, thick, pasty texture of

EDIT TO ADD:  My second attempt at a mirror glaze came out SO much better.  It helps that I was more comfortable with the many steps involved.  I made the cake and jello (still can't get it out of the mold in one piece) in the morning.  Made the chocolate mousse and glaze in the evening and I made SURE to let the mousse ON the cake set in the freezer for at least an hour, so the glaze had something cold to adhere to when being poured: There's a new hype for cake decorating going around - Mirror Glaze.  It looked really neat and I wanted to try it.  But everything about it, other than the cake, was new for me.  It ended up being a caketastrophy, a tasty caketastrophy, but a mess.  My Dad said, "It doesn't matter if it looks good, what matters is that it taste good."  I want it to be both... at least once. So, here's the thing, there are three layers to this cake.  It's a "European dessert" and people online get a little offended if it's just &