Fondant Icing

Hmm, would the recipe she gave work?

As for me, I just melt my fondant and add a few drops of hot water (quite unecessary really!).

Think liquid glucose. Have seen this in a book but have to dig in my collection to make sure. Will revert .....

Hi Ladies,

I tried this recipe, and my fondant turned out very "soft". I couldn't roll it out. It keep on breaking . Any tips to "repair this?

~anu~

Can anyone help our Anu with her soft fondant??
Liyana? Weenee? Min? anyone ? ..

I usually by ready-made ones so I cannot offer any advice here.

anu, saw your PM. Sorry that I haven't got time to reply.

Did you let the fondant set overnight? The texture of homamade fondant is very much dependent on the weather and how hot is the melted mixture. When the weather is wet or fondant seems soft after all the icing sugar in the recipe has been kneaded in, kneaded a little longer with extra icing sugar until it is not sticky. Wrap with cling film and then keep sealed in zipper bag. Let stand overnight at room temperature. I used to make pretty pliable fondant from this recipe. The recent attempt of mine was not as pliable. Was suspecting it was because of the BWY icing sugar. Still trying to figure out.

Another thing you have to watch out is, do not overheat your gelatine. Overheated gelatin will lose its strength which results in poor binding in fondant. Hope this helps ....

My last batch of fondant icing was a little sticker than usual. It could have been the liquid glucose or icing sugar or something. Anu, did you use the fondant as soon as it was made or left overnight? Adding more icing sugar usually helps in my case. Maybe you can try that.

Hi Jo/Min,

Thanks for the advice. I did leave it overnight in a sealed bag. I will try to add more icing sugar and work on it. Must try to save it.. feel so sayang to throw.

and Jo, my icing sugar is for BWY too.

~anu~

This is exactly the same recipe as in Cake Bible, except that she adds 1 tbsp (18g) glycerine. The glycerine is supposed to help with pliability. I've used the recipe a few times before with no problems. Have even frozen it and thawed to use (lasts longer that way as I don't use fondant on my cakes that often).

Anu, maybe your fondant is soft because of the weather - all the rain we've been getting isn't too 'fondant friendly'. Try adding the glycerine (BWY has it) and pile on the icing sugar!

Hi Shimi,

How do i add the glycerine?

~anu~

Normally it's added at the beginning with the glucose, into the melted gelatine. But I guess you could try just kneading it in since the fondant is already made.

hi...newbie here. would love to try my hands at fondant but need to know a few things before starting like:

a. what type of cake is suitable to be covered with fondant?
b. after covering with fondant, can the cake be refrigerated and for how long?
c. can the gumpaste flowers be pasted onto the cake as soon as the cake is covered with fondant?
d. for the crumb coating, is using butter cream really necessary? can we use fresh cream instead?

Hi honey bun. I hope this helps:

a) Any firm cake (fruit/butter/chocolate) can be covered with fondant, except sponge cake as it is too soft to stand the weight of the fondant.

b) cakes with fondant should never be refrigerated as the fondant may sweat and melt after being taken out from the refrigerator. Keep the cake in a cool, dry place before cutting. Once cut, cake can be kept in the refirgerator for a few days.

c) yes, gum paste flowers can be pasted on cake as soon as it is covered with fondant.
d) Yes, butter cream should be used as fresh cream may not keep as well as butter cream.

Azlin Welcome to MCDC. Just noticed that you signed on as a member yesterday.
I have come across your Flickr before and you have pretty cakes
and I am sure plenty of tips to share.

Hi everyone,

Need advise on fondant....

1) Can we use fondant figure onto buttercream?
2) After topping up with fondant figure onto buttercream, I always
comes across the fondant start to have stain onto the
buttercream. Is this normal?? HOw to avoid this from happening?

Hi erica, hoe this helps:

You can, but there is a tendency of fondant figures turning soft. And like what you have exprienced, if colors on figurines or decorations are dark, the buttercream will get stained.

You could opt to put the figures on shortly before serving, if you can. May not be applicable if it is an order as your customers may consume your cake much later.