This also applies to fondant you have made yourself. I always make more than I need, so I am prepared for the next cake, and it keeps very well in the freezer, and when thawed at room temperature, it will be the same as when it was put away. Do not keep any flowers you have made in the fridge, even if they have been dried, because they are likely to absorb moisture and become sticky and wilt.
As I have already said, if you know you will use it within a few days, it should be ok kept in a cool part of your kitchen. If you are not going to use it any time soon, then store it in the freezer. The same applies to any you have made yourself; keep out the fondant you will use and store the remainder in your freezer. If fondant is kept at room temperature for more than a few days, it will begin to go moldy and is not safe to use.
When I was running my celebration cake company, I only used one brand of fondant made by Renshaw. I ordered it straight from the factory, and it came in 5k boxes, and it was a dream to work with.
It may have been because it was freshly made straight from the factory that it worked so well. I asked the Renshaw rep about it the next time I saw him, and he said it was because fondant sold in shops may have been in storage for some time before packing it for sale and had a chance to dry out a little before being sealed in an airtight bag.
I know people have favorite brands that work well for them, but I also know that many people have problems with fondant. Making your own is so easy and so much cheaper. If you want to have a go at making it, it may be a good idea to make a small batch and see how you get on with it.
I hope I have given you the information you needed to bring your fondant back to life with these six methods:. I have given you information on storing your fondant to prevent it from going hard in the future.
However, it is not always possible to reconstitute fondant in every case, especially if it has been left out in the air for a long time and is truly as hard as a rock. If you have made fondant flowers and let them dry, you cannot reuse the fondant. If there are any other problems you have with fondant, let me know in the comments section below, and I will do my best to find a solution for you. By subscribing you agree to our terms and conditions.
Full privacy policy can be found here. Hi Debbie, Yes, you will see spots of mold on it, it may have a sticky, slimy surface and it may not smell very nice. When you take it from the freezer, leave it wrapped and let it come to room temperature and it will be ready to use.
My fondant was rock hard and not properly stored, and you helped me save it with the microwave method. Hi, I am delighted that you were able to save your fondant. You are not the only one to discover their fondant has gone hard and a cake is waiting to be covered. Over the years it has happened to me several times and I have been relieved to find that I could save it. Apart from the frustration of finding the fondant hard there is the cost factor as well because cake making materials are not cheap so everything needs to be used.
Good luck with your cake decorating Best wishes Joyce. I would like to use MMF on my royal icing cookies. I tried this once before and once the cookies were cello packaged, the fondant details sagged. Then I heard about Tylose. Thank you in advance for your kind reply! The reason is that fondant is used covered a cake so it needs to set firmly but not hard so the cake is easy to cut and eat. Adding a small amount of tylose to MMF may work for you but there is no guarantee because it will still contain the ingredients that are meant to keep it soft.
If you add enough tylose so that it gets hard it may be too hard to bite. I think a bit of experimenting will be required. Best wishes Joyce. I made fondant at home with marshamllows. I knead it was sticky first even after and i also used cornflour to make it smooth but now its cracking amd i cant even roll it or shape itt smoothly. Overwhelmed with all the options out there and don't know where to start?
Then our Cake Decorator Starter Guide has you covered! Learn More » In this video I demonstrate how to properly knead and rollout your fondant. Your email address will not be published. New Knit Molds!
Click here! Learn More ». In this video I demonstrate how to properly knead and rollout your fondant. However, the fondant will in most cases be heavier and thicker. Generally, you can expect to knead your fondant for about five to eight minutes before it reaches the correct consistency. Place the fondant on your prepared work area. Your fondant should be now at room temperature and your work area coated with either sugar or corn starch to prevent sticking.
Put your fondant atop your prepared work area. Part 2. Roll your fondant into a thick, even disk. Take your rolling pin and place it on your fondant ball. Remember, you want your pin to be sugared or corn starched beforehand to prevent sticking. Roll back and forth continuously to flatten the fondant.
Use gentle but firm pressure, and take your time to ensure evenness in the rolled fondant. When you are finished rolling your fondant, if you're still waiting for your cake to finish, you can prevent your fondant from drying out by covering it in a thin layer of shortening. If you're trying to roll your fondant into a large circular shape to cover a large cake, try turning the circle every few rolls. Rotate about 90 degrees each time, the roll the fondant outwards, away from yourself. Stop rolling when you reach your desired thickness.
How thick you want your fondant is going to depend on what you are using it for. An even fondant covering for a simple cake can be rolled fairly thin, which will make it easier to drape over the cake. If you plan on molding the fondant into flowers, characters, shapes, or designs, thicker fondant might be best. When layering the outside of a cake with fondant, a thick coating of fondant can be overpoweringly sweet.
In this case, you may want to roll your fondant until it is the thickness of cardboard or thick card stock. Rolling your fondant too thin can to make it tear easily. This will make it difficult to transfer to your cake.
It may take some trial and error before you find the perfect thickness for your fondant design. Transfer your fondant to your cake. If you are draping a sheet of fondant to entirely cover a cake, it can be transferred easily by placing the rolling pin on the fondant and winding the fondant around the pin.
Then take the pin and fondant to your cake and gently unroll it atop the cake. You may notice that your fondant is slightly irregular in places. This is fairly common. Even a steady, well-practiced hand at fondant isn't perfect. You can use a palette knife or butter knife to smooth your fondant, if needed. Alternatively, you can pick up the rolled fondant gently with your hands and drape it on top of your cake.
Trim your fondant. Now that your fondant is rolled and applied to your cake, you'll need to trim off extra bits so it is uniform and neat. For precision trimming, you may want to use a clean utility knife for this purpose, or a very sharp paring knife. Part 3. Apply a crumb coat to your cake for a smooth finish. A crumb coat is a thin layer of frosting on the surface of your cake that prevents crumb build up. Crumbs beneath the surface of your fondant can give it a lumpy or irregular appearance.
Use a spatula or offset spatula to spread a thin, uniform layer of icing on your cake. White icing works well as a crumb coat for most kinds of fondant. Dark colored icing can sometimes show through lighter colored fondant. Flip fondant to hide cracks. The sugar in your fondant can sometimes crack, causing your cake to look less polished.
When this happens, flip your fondant and inspect the other side. In many cases, the cracks will only appear on one side of the fondant. If there are cracks on both sides, gently rub solid vegetable shortening in a circular motion over the afflicted area. This should fuse the fondant back together. Avoid using water to revitalize or repair fondant. Water will cause the sugar to break down. Soften dry fondant when smoothing. Getting your fondant to look just right can take time. When you are smoothing your fondant, you may notice that some parts harden and become brittle.
Use a smoother to gently rub solid vegetable shortening on the dry fondant in a circular motion to revitalize the fondant. Attempting to shape or smooth dry fondant can result in it breaking.
0コメント