Illustration 10 THINGS YOU NEED TO KNOW ABOUT FONDANT

Whether you’re a frequent baker, in the party planning process, or simply want to know all there is to know about baking, then you’re going to need a little lesson on fondant. Fondant is a thick paste that is made of water and sugar. It is often colored or flavored. It is typically rolled out and then draped over a sculpted cake. Continue reading on for fondant cake tips and suggestions:


1. Water + Fondant = Big No-No

One of the most important things to know about fondant, if not the most important thing is that fondant and water do not mix under any circumstances. Even the smallest of water droplets can leave pock marks on an otherwise perfectly smooth surface. You also want to make sure you don’t wet your fingers with water while working with fondant. This will cause the fondant to tear and melt. If you notice some imperfections on your rolled-out fondant, dab your finger in a little butter and polish out the imperfections by using a circular motion. Water should only be used for gluing pieces of fondant together.

 2. Where To Work With Fondant

While working with fondant for a fondant cake, make sure you’re in a room that is dry and cool. Make sure your baking environment is temperature controlled. Stay away from rooms where the temperature is over 72 degrees. Fondant is very sensitive to humidity in the air. Too much heat and humidity can cause the fondant to “sweat”, melt and wrinckle.

3. Warmer And Tropical Climates

If you live in a warmer or tropical climate, you can still work with fondant. However, you will need to take proper precautions. For example, run a dehumidifier or a small air conditioning unit if the area you’re working in tends to get humid and warmer than 72 degrees.

 4. Keep Colored Fondant Out Of Light

This includes direct sunlight and light from light bulbs. Colored fondant will fade in color if exposed to any form of light. Your lavender colored fondant will turn blue, and we certainly don’t want that happening. Try to keep the cake and colored fondant in a dark place. When the cake is ready to be presented and served, make sure you don’t place it directly near a window or anywhere where the sun is peering through.

5. No Big Clumpy Jewelry

To ensure no holes are poked in your fondant, remove all big clumpy pieces of jewelry while you’re smoothing out the fondant. If you accidently notice that there are holes in the fondant, simply cover up any noticeable imperfections by placing decorations over the cracked and uneven areas.

6. Prepare Your Workspace Properly

Prior to rolling out your fondant, ensure the workspace is both dry and clean. Stainless steel is the preferred work surface for fondant, but any flat and hard surface will suffice. To prevent sticking, simply dust the work surface or the rolling pin with powdered sugar or cornstarch. Prior to handling different colors, make sure to wash and thoroughly dry your hands. This will eliminate any smudging.

 7. Kneading Is Needed

To soften fondant before rolling it out, knead it. If the fondant feels too tough or hard to knead before taking it out from its bag, simply microwave it for a good ten seconds. Make sure not to microwave it any longer as this can cause the fondant to melt. If the fondant feels too dry to knead, add a small amount of butter and then knead. If it feels too sticky, add a small amount of powdered sugar or cornstarch and then try to knead. You needn’t worry about cornstarch clumps on the fondant. Just brush the clumps away.

 8. Don’t Sweat It

While some bakers suggest refrigerating fondant cakes, we do not. The reason being – the fondant will gather moisture and become soft once exposed to the temperature of the fridge. This can cause the fondant to turn to liquid and literally melt.

 9. Chill Out

Instead of placing fondant in a fridge, simply store it in cool and dry place. You can store the cake covered for up to four days at room temperature. Make sure to always seal any leftovers in plastic wrap or a bag. This will prevent the leftovers from drying out.

 10. Practice Makes Perfect

Don’t stress out if your first attempt at making a birthday party fondant doesn’t go as planned. Like with most things, practice makes perfect. If you need to practice some, try practicing on a regular round cake a few times. This will help you learn the basics. Once you have enough practice on a round cake, you can then move on to more complicated shapes. Check out our Rainbow Kit for some cake and fondant inspiration!

 

 

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