Dry and crumbly fondant can be a huge problem faced by cake decorators on a daily basis. Know a few tricks on how to over come these situation can be huge in saving not just valuable time but money as well. This is a great tip on how to avoid dry and crumbly fondant.
Today’s Tip Thursday
is provided by Robin Apted of Unusual Cakes For You. Robin is a very talented artist and a sweet friend to me too.
Here's a little Bio she shared with us
My name is Robin Apted, and I live in Tasmania Australia. I have only been doing cakes seriously for just over 2 years. I have taught myself everything by watching everyone that has generously given their time making tutorials, both free and paid. Still quite humbled at this professions generosity in passing their skills and wisdom on to others.
I am now trying to pass my knowledge on and return the kindness that has always been shown to me in this industry. I have several Youtube videos and will constantly be adding to the library.
To be honest though the best part of this journey is the amazing friends I have made along the way. Long lasting friends that without cake I would never have made.
Onto today's Valuable Tip - How to avoid dry and crumbly fondant (Save/Pin for later)
Not only does this tip stop you from having that dreaded icing or corn flour smudge, save you ages trying to wipe it away with alcohol., but it will stop the fondant from sticking to the bench and if you do mess up and have to roll again, you haven't dried your fondant out with all that extra icing or corn flour and.....
less elephant skin because your fondant hasn't dried
Its as easy as..... grab your can (any brand) of canola oil
spray the rolling area and roll out....See no white smudges and smears
If you do have any sheen on your fondant from the oil it will quickly dry out and disappear without doing anything.
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