How to avoid Dry and Crumbly Fondant

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.

Facebook page and YouTube channel 

 

 Onto today's Valuable Tip - How to avoid dry and crumbly fondant (Save/Pin for later)

Robin says - I stumbled across this out of total desperation one day when I was trying to roll Satin Ice black. It was about 2 years ago so early in my cake journey, the satin ice was dry and crumbly, I returned it to the supplier and after getting another tub exactly the same I knew I had to somehow cope and use it, so after using cornflour and icing and making it dryer and crumblier this was my last in tears resort.

 

So Instead of using corn flour and icing sugar to roll our fondant which makes the fondant dryer and crumblier use this tip.

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

All you have to do is…
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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