Below are some common questions that come about when working with fondant. Before you get started here are some of the most helpful hints to keep in mind as you work:
- Make sure your surface, tools and hands are clean and dry
- Avoid sticking to worksurface with shortening, cornstarch or powdered sugar
- Wrap and seal fondant that’s not in use so it doesn't dry out!
- Work fast to keep fondant pliable
- Knead the fondant, it will become softer and more pliable as you knead it
- After use, store fondant at room temperature (but put chocolate in the fridge)
COVERING A CAKE:
- Roll out to about 1/8” thick for covering
- If covering a cake, use a firm cake mix (like pound cake)
How much fondant do I need?
The amount of fondant needed will vary based on the size of your project. Please see our helpful guide.
How long should I knead the fondant?
Kneading is the most important step to successfully using the fondant. As they are worked, both fondant and gum paste become more elastic and pliable. For best results, knead in small portions until the fondant is soft and pliable and then combine. If you are using large amounts, store each portion of kneaded fondant in plastic wrap. Watch a helpful demonstration by Ron Ben-Israel.
Can I knead my fondant in a mixer with the kneading attachment?
Yes, both fondant and gum paste can be kneaded with the dough hook on a mechanical mixer, although we recommend using your hands for more control and tempering of the product. When using a mixer it is possible to over knead and add too much air to the product.
What type of rolling pin works best for rolling out my fondant?
You can use whatever rolling pin you are comfortable with, although we recommend rolling pins without handles. To get fondant thin, it is a little difficult when using a rolling pin with handles, because the pressure tends to be stronger on the edges. This causes the sides of the fondant become thinner than the middle. The whole secret of success to making fondant thin all the way through, especially in the middle, is to push and pull from the center so that there is consistency throughout.
What is the proper thickness to roll out the fondant?
The proper thickness for covering a cake is about 1/8”.
How do I steam my finished cake?
Cake Artists use this technique to add a nice shiny finish to their cakes, in addition to removing any residue from dusting powder while working. To do this at home, make sure to cover your steamer opening with a cloth and rubber band to prevent steam from ‘spitting.’
How to prevent imperfections when sheeting?
When preparing fondant for the sheeter there are three steps to follow. First, knead the fondant to the proper consistency. Then roll the fondant into a perfect ball. Make sure there are no folds in the fondant ball. Last, flatten the ball with your hands. Now your fondant is ready to run through the sheeter. This process is extremely important, because any imperfections in the fondant will be amplified by the sheeter and can lead to product cracking.
Can I add color to the fondant?
When possible, it's best to mix pre-colored fondant to achieve a specific color, as color additives can potentially alter the fondants consistency. If you are going use a colorant to achieve a specific hue, we recommend using a gel color. Wear disposable gloves to avoid staining of your hands. Begin by kneading the fondant and then break up your fondant into four balls. Dip a toothpick in the bottle of color and rub it onto one of your fondant balls. Knead the color thoroughly into the fondant until it is completely mixed. Repeat the color process for the remaining three balls. When you are finished coloring each part, knead each of the parts back into one ball.
Can I add something to the fondant to make it act like your Gum Paste?
Yes. If you wish to have our fondant behave more like gum paste, you can add Tylose or CMC powder (cellulose gum or gum tragacanth). Add the powder to the fondant in small amounts (approximately 1 – 1.5 teaspoons per pound) and knead thoroughly into the fondant with each addition until you have achieved the consistency of gum paste. Watch tutorials by our pro’s: Ron Ben-Israel and Betty Van Norstrand both demonstrate this technique.