I finally got my Cricut Cake in mail. It is so beautiful as to be a work of art! Now if my creations can be so cool.

Yesterday, I was intimidated on several fronts though, so I invited myself over to Cyndi’s to enlist her help and expertise. My trepidation mainly lies in baking the perfect cup cake, not so much the frosting of it. And, since I’ve never worked with fondant before, I was in need of a crash course.

Now, Cyndi is well versed in the machine after watching the Home Shopping Network’s launch of the Cricut Cake three times. They demonstrated how the machine can cut fondant, gum paste, cookie dough, even meat and cheese! The Cricut peeps made an entire party from the cricut—it was something!

I picked up 2 pounds of white fondant at Michael’s with the intension of using Cyndi’s extensive library if icing pigments to mix pretty colors. We tinted the frosting pink and made three fondants: teal, purple and magenta. I rolled out the teal onto a buttered cutting board then transferred it the cutting mat. Here’s a picture of it going into the cutter. We chose images off the “Indie Art” cartridge. I picked the 8 ball and Cyndi picked the skull and cross bones, of course. We found the trick to working with the fondant is to be sure it is chilled between steps.

Now that I have the hang of it I am going to whip out a cake—chocolate zucchini with zucchini from the garden—and use the “Freshly Picked” cartridge to decorate it.

Hmmm…I think I might put on a few pounds here.