I have now been testing the white chocolate fondant. I decided to test it on a dummy cake first. That way it was easier to peel off the fondant if there were any problems. I did not experience any problems though.

The white chocolate fondant was really wonderful to work with. It rolls out easy and I did not have any troubles with cracks or the fondant tearing. I find dummy cakes the worst thing to cover, but this white chocolate fondant passed its test. Next, is to try it with a real cake…

Happy Caking!

Louise

I have for some time now heard about a very tasty white chocolate fondant that Jennifer Dontz makes on one of her dvds. The white chocolate fondant should be really good to work with and who would not like that? There is nothing worse than a rolled fondant that tear and crack when you cover a cake.

I had to order the Merckens chocolate as we can not get that here. Luckily does my supermarket have an “american food” aisle. So there was no problems in getting the corn syrup. I did already have a few pounds of Pettinice fondant in stock.

Not only was the white chocolate fondant easy to make, it taste delicious too. Now I only need a cake, so that I can try how it is to work with. That will be my next mission….

Happy Caking!

Louise

When I made the sweet bunny cookie lollies, I made sure to take some photos of the working process so that I could put together a tutorial on how to make a bunny cookie lolly. They can be made in other colors than brown and I think that they would work just as good for a bunny themed baby shower, beside being a sweet Easter treat.
The whiskers on the bunny is optional, so you can make them without if you like. But if you do give the bunny whiskers, then make sure that you inform the receivers to remove the whiskers (flower stamens) before they eat the bunny cookie lolly.

This is what I use:
Cookie lollies, baked in the shape as a bunny (I have used the nesting bunny cookie cutter set from Wilton)
White rolled fondant
Gel paste colors: pink and brown
Royal icing in soft consistency
Piping bag with a plastic coupler
Piping tip round or a grass/fur
Corn syrup
Paint brush
Rolling pin
Cornstarch duster
Knife
Veining tool (Jem)
Fine Comb and Scallop (½ Moon) tool (No.4 from PME)

Optional (not showing on the photo):
White petal food powder + a little clear alcohol (or lemon extract)
Fine small paint brush
White flower stamens
Ribbon

Step 1:
Take some white rolled fondant and roll a little ball. Flatten it slightly and glue it on the cookie with a little corn syrup.

Step 2:
Make an indentation down the middle with the veining tool. Make sure that you dont go all the way down.

Step 3.
Take the scallop tool and make the rest of the bunny’s mouth.

Step 4:
Then color a small amount of the white rolled fondant pink with the gel paste color. Roll it out thinly and cut two strips of pink rolled fondant for the center of the ears with the knife. Glue them on with a little corn syrup.

Step 5:
Roll a small ball of pink fondant for the nose. Glue it one with corn syrup and flatten the nose a bit.

Step 6:
Start by coloring a small amount of the white rolled fondant brown with the gel paste color and make a pair of eyes. (they can also be made in black if you like that better) Color your royal icing brown with the gel paste color and make sure that it have a soft consistency. Take the piping bag with the plastic coupler and fill it with the brown royal icing. Then use either a round or a grass/fur tip to pipe the fur.

Step 7:
When you are done with the fur the place the eyes in the wet royal icing and leave the cookie to dry.

Step 8:
If you like you can paint a little “white sparkle” in the eyes. Mix a little white petal food powder with a few drops of clear alcohol (or lemon extract) and use a small fine paint brush to paint with.

Step 9:
The bunny cookie lolly is now finished, but if you want to add a few “whiskers” just insert a pair of white flower stamens under the nose (see top photo). Style the cookie with a pretty ribbon.

Happy Caking!

Louise

I have been working on how I could make some fluffy bunny cookie lollies for Easter. I ended up with these happy bunnies, decorated with rolled fondant and royal icing piped fur.

The fur gave one problem though, a constantly cloggin tip. I received a comment about the exact problem from one of the readers, so it is not just me, that have this problem. I had to clean the tip with water a few times, which was a bit annoying. What is it that makes the fur tip clogg so easily? Its not on the inside, its more on the outside of the tip? If you know a trick, when it comes to clogging fur tips, then please do share.

Ok, back to the bunnies! I did not add any whiskers in the first place, because I wanted them to be all edible cookies. But that just looked so wrong, when they were done. So I decided to give the bunnies some whiskers afterall using a couple of flower stamens. Of course using unbreakable gel or some thin noodles would have been the best solution. But we will just make sure that the “whiskers” will be removed before we eat the cookies. Also I must say that I should have made the eyes black and not brown… ahh well I will remember that the next time!

I will be back with more Easter baking and maybe a tutorial?

Happy Caking!

Louise