Fondant icing tips



Fondant offers flexibility, styling options and versatility. From simple cake coverings to pourable fondant applied on cookie tops and crafting cupcake toppers the choice is seamless.   
With all the advantages, working with fondant can still be tricky. So, never miss out on these 5 fondant icing tips:

Always dispose of hard fondant. However much, you roll it will terribly crack.
Never trying adding a liquid else, it will take a sticky form.

Fondant should be very securely packaged, either in an airtight container or plastic sealed bag. Never refrigerate without wrapping, as moisture is bad for fondant. Even while crafting designs remove as much as you need. Keep the rest packed. 

To dust fondant, always use corn starch. While kneading and rolling the body heat gets transferred and then the fondant goes sticky. People try dusting with sugar that doesn’t work most of the times.

Use gel or powder colors for coloring fondants never liquid because they have too much moisture, which will change the consistency of your fondant.

Fondant gets affected by temperature fluctuations. 
In hot and humid countries it gets dry and in cold weather it gets hardened or crackly. The best thing is work as quickly as possible with fondant when exposed to air.
In humidity, try working in an air conditioned room. You may require cornstarch often as the fondant goes sticky. But make sure to use little at a time or else the flavor can get affected. 
In cold weather, fondant tends to get hardened soon. So keep some margarine at your disposal. Use little at a time only if necessary. It tends to smoothen the fondant and maintain elasticity.  

No comments:

Post a Comment