Tips for working with Fondant
Store bought or homemade, fondant can be very tricky when you just start off with.
Well I don’t want to scare you but these are some things that usually are the night mares of the beginners with fondant. I’ve been there too.
“This big ball of paste that wants to go in all direction other than you intended. It’s very streatchy and can tear very easily. If you do not roll it evenly it can tear with the uneven weight.”
Homemade is again dependent on the recipe you use as well as the climate you working in. For example – summer and humidity can cause the fondant to go all wet and goopy after all it’s sugar.
Once you have gathered the courage and worked with it a few times you start getting a hang of it. And once you do.. You will almost all the time prefer to use fondant just to get that clean smooth finish on your cake.
So here are some tips that you might find useful while you start your baby steps with fondant. I hope you find them useful.
- Bring your fondant to room temperature before you use it. If necessary microwave for no more than 10 sec. or it will become sticky.
- If possible color your fondant a day or two ahead of time – so the colors will deepen. Additionally letting the fondant sit after you added all that color will help restore some of it composition and you will find it’s not as goofy the next day.
- Knead your fondant well before you start to roll it or it will not roll even thus causing tears. Knead also helps with a smooth finish.
- In humid places a mix of powder sugar and cornstarch works best &
In dry places vegetable shortening works best to roll fondant.
In places with high humidity only cornstarch works best.
- Make sure your cake is smooth with buttercream before you drape it with fondant, because fondant will show all the uneven bumps and gaps under the fondant.
- Do not roll your fondant way larger than you need it.. The excess will only make it heavy to lift and difficult to move. If you are covering an 8” cake roll a disc of about 20 inches not 40. Plus you wont’ wast too much fondant but exposing it to air and cornstarch.
- Use a rolling pin or both arms to lift the whole piece of fondant thus distributing the weight evenly and avoiding any tears.
You can also use both of your arms too – avoid fingers as they fondant can tear. The palms of your hands are the best tool for smoothing fondant.
The friction caused by your hands rubbing on the sugar paste makes for a smooth fondant.
- Fondant is heavy thus making the cake heavy – ensure you always have a sturdy cake board.
- A cake board that flexes or bends results in fondant tearing when the cake is moved especially during transportation.
Happy Fondant Draping!!
Check my Homemade Fondant Recipe –
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