Cake it Pretty: Decorating Cakes with Fondant - Invaluable Tips and TricksThursday, August 15, 2013C Riches
There are certainly mixed feelings when it comes to fondant. I am not sure if this is because people find it difficult to use, it does not look as "yummy" as fluffy buttercream, it tastes funny, or whatever. In my humble opinion, there will always be a place for fondant. Maybe not for every event or design, but it is certainly worth giving a try. It may take practice to handle efficiently, but it yields beautiful, smooth results - even producing designs that cannot be achieved with any other medium.
- Invest in a set of fondant smoothers. They are fairly inexpensive and work much better than your hand. Hands are not flat - smoothers are ;)
- Use two fondant smoothers. After the fondant is already in place, use one smoother on top and the other on the sides to form a 90 degree angle. Use pressure to create clean, sharp edges.
- Don't be afraid to put a little muscle into it. You will notice that kneading and rolling does take some work. When placing the fondant on your cake, really make sure it "sticks." If built with care, your cake should be sturdy enough to withstand some pressure when trying to smooth everything out.
- Make sure your fondant has not dried out. Save yourself the trouble and start with a fresh piece. If not, the edges around the cake will crack.
- Always cover and put leftover fondant in an air tight container to prevent drying.
- Cool hands work better than hot. So if you body tends to run on the warmer side, try running hands under cool water (and drying) before you start.
- Keep all water and moisture away from fondant while you are working. Water tends to melt sugar, and you will end up with a sticky mess.
- Use a pizza wheel to trim your fondant. The wheel action prevents pulling like a knife might.
- Always adhere fondant to a smooth crumb coat of buttercream or ganache. The smoother the crumb coat, the smoother the fondant will be.
- Cakes should be cool but not too cold when being covered. Blot off any perspiration before placing on the fondant.
- Measure your cake and calculate how large of a piece of fondant you will need before you roll. Example: If you have an 8" round cake that is 4" tall, you will need a piece of fondant that is 16 inches in diameter. (8" + 4" + 4"
- If your piece of rolled out fondant is not smooth and irregular in thickness or shape, start over. It will not get any better once adhered to the cake.
- In my humble opinion, it is okay to refrigerate a fondant-covered cake. However, I do highly recommend the cake be place in a box to prevent as much "sweating" as possible. When the cake is brought back out to room temperature, the fondant has a tendency to sweat. DO NOT try to wipe the moisture off. Just let it "sweat it out" on it's own.
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