Ok – so even though I don’t work in the kitchen, that doesn’t mean I don’t get to see everything that goes on around here. Everybody always sees the outside of our cakes. But rarely get a glimpse of what they look like on the inside – until today.
In order to achieve a clean, smooth application of fondant, the inside of your cake should be just as clean and smooth. Fondant shows every little imperfection. What “they” don’t’ tell you that this is a very hard technique to master and it takes a lot of time, practice and patience. Our head chef has fondanted hundreds and hundreds of cakes and has mastered this technique beautifully. He will tell you though that on a hot and humid day (even with great air conditioning) – it can be anybody’s game. When the hot and humid days come, he gets into the bakery really early and does as much as he can before it gets too hot. But he gets it done with precision and maybe a little frustration here and there. But the out come is a smooth canvas that we can work on.
NYC Cake Girl 