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Graduation Cake

May 25, 2011

I hope your dreams take you… to the corners of your smiles, to the highest of your hopes, to the windows of your opportunities, and to the most special places your heart has ever known. – Anonymous 


This month of May has been crazy! I moved out of dorms for the first time (I’ve lived there for 4 years), will be moving into my new apartment, finished up finals, currently taking summer classes, starting a new internship, managing my new business, and of course, attending graduations. I should be graduating this May but I’m taking an extra semester to complete my minor in Business and finish up my Bachelor’s in Nutrition. I did have many dear friends who graduated this May and will be going on to bigger and better things in life! My baby cousin, Shannon, will also be graduating from high school this June and attending the University of California at Irvine in the fall. Congrats :). And hopefully visiting me in Austin this summer.


I actually didn’t plan (nor have the time) to make graduation cakes if it wasn’t for this baking class I signed up for in Austin a couple of weeks ago. It was the first professional class that I have taken (everything that I have make from this blog is from self experimentation). I dragged the bf along with and thankfully he was a good sport about it (he was stuck in a classroom full of girls for 3 hours).

The class we attended was from All In One Bake Shop and taught how to make fondant cakes. I would recommend this class if you have never touched fondant or covered cakes before. Even though I already knew how to do both of those, it was good to know for sure that I’ve been doing it right!

I found it interesting when the instructor said that almost no one makes their own fondant since it’s difficult and troublesome.
I’ve never bought or used pre-made fondant. I am a strong believer in 100% fresh fondant!

These cakes were supplied by the bake shop (Sam’s Club). The fondant used was called Fondant X. A brown colored fondant was used to cover the entire cake and then white fondant was used to make the ‘pages’ of the book. We then used gold luster dust to give it that golden sheen. The graduation cap was make out of a cupcake liner and Styrofoam, then covered with black fondant. The yellow tassel was also made out of black fondant. 

This was my first time using official fondant equipment. I’ve always just used a wine bottle to roll out my marshmallow fondant. But I do have to admit, it makes the job easier and gives a cleaner finish but definitely not necessary (unless your a professional baker). 
The Fondant X also surprisingly didn’t taste that bad. None of the plastic, overly artificial sweet taste. The brown fondant tasted like tootsie roll. 

Congrats to my best friend Alan for graduating from the University of Texas at Austin with a Bachelor’s in Microbiology! I decided to try my hand at portraits, which failed miserably (in my opinion). I’m more a food photographer! If you do live in the Austin area and are looking for professional high quality portraits, check out my friend Patrick Lu

Congratulations to all the graduates of 2011!

WRITTEN BY:

Jane Ko is the founder and editor in chef of the food blog, A Taste of Koko. She is a blogger, food photographer, social media ninja, pastry chef, recipe tester, and brand developer. Currently resides in Austin, Texas with her Maltese puppy, Basil.

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