Fondant secrets

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Fondant, sometimes known as sugar paste, is a mixture of sugar, gelatin and glycerin used in decorating cakes. You can purchase fondant at your local craft store or specialty food store. Decorating with fondant can be difficult, so allow yourself some extra time if you've never done it before. There are a few simple tricks you can employ to make working with fondant easier.

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1. Rolling

   • Dust your work surface with powdered sugar. If you live in a humid climate, mix equal parts powdered sugar and cornstarch to dust your surface. If you live in an arid climate, smear a thin layer of vegetable shortening on the surface. Use a non-stick silicone rolling pin instead of a wooden one to prevent the fondant from sticking. Roll your fondant to an even thickness, otherwise the application process will be much more difficult. In general, the fondant should be between 1/8 inch and 1/4 inch thickness. Any thicker, and the fondant is liable to tear. Do not flip the fondant over once you have started rolling it. You can, however, rotate it slightly to prevent it from sticking to your work surface.

   Color

   • You can color white fondant yourself to reach your desired shade. Knead your fondant until it's soft and then roll it into a ball. Add drops of icing color with a toothpick to the surface of the ball. For deep, saturated colors, you may have to add what seems like an excessive amount of icing color. It may require up to 1 oz. of icing color to get deep, dark shades. Knead the ball again until the color is evenly blended. You may want to wear gloves to prevent your hands from turning colors. If you want to add flavor to your fondant, use this exact same technique, kneading the fondant until the flavor extract is evenly distributed.

   Application

   • Allow your cake to cool for at least one full day before applying fondant. Apply a "crumb catching" layer of frosting to your cake before applying the fondant. A thin layer of white frosting will make the fondant appear smoother while helping it to stick to the cake. Apply the fondant to cake no more than three days before your event. Once the cake is covered, it cannot be refrigerated. If you're using perishable ingredients in your cake, like a layer of strawberries, for example, you should cover your cake the day of the event. Since fondant dries out quickly, wrap any pieces in plastic wrap that you are not using to preserve it. If your fondant pleats at the bottom of your cake, remove the pleats carefully and smooth out by hand. Cut off any excess from the bottom of the cake so the weight doesn't cause the fondant to tear.

   Repairs

   • Once you have applied your fondant, you might find a few imperfections in the surface. You can smooth it out by coating your palms in cornstarch and rubbing the fondant. If you find small tears or cracks, do not apply water in an attempt to repair it. Water will break down the fondant, since it is mostly made of sugar. Instead, use a small amount of shortening applied with your fingertips to seal the crack. If this doesn't work, try rubbing a small portion of the same fondant into the crack, covering it.

Source: www.ehow.com

Tags: your cake, your fondant, icing color, applying fondant, before applying