hard fondant
my fondant is old and cracking. I thought I stored it air tight. Anyway is there any way to soften the fondant or is it too late??? thanks for any suggestions
Replies to This Discussion
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Permalink Reply by Eileen S on
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You can microwave it for a few seconds (like 5) on high at a time and then knead in a little shortening. I do it all the time. You want it to be warm, not hot. And the middle will be warmer than the outside, so knead it a little each time you put it in for a few seconds.
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Permalink Reply by jean on
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thanks so much I'll give it a try
Eileen S said:You can microwave it for a few seconds (like 5) on high at a time and then knead in a little shortening. I do it all the time. You want it to be warm, not hot. And the middle will be warmer than the outside, so knead it a little each time you put it in for a few seconds.
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Permalink Reply by Martin Brown on
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That is the best solution i have found , but if all else fails don't throw it away !!
You can keep it , dry it out then grate it finely and use as cake board covering , works wonders , mixing the shades or the colours .
Let it dry fully , does not grate too well when soft , I sometimes grate a bit of one colour , if it's too soft then go onto another .
Also brilliant for other effects , grass , gravel or if you need a rough texture , then you don't waste any !!
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Permalink Reply by Rima on
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I agree Eileen. This is the method I use as well.
When I store my fondant I rub shortening on the outside of the ball, wrap it in cellophane very tightly then put it in a ziplock freezer bag and leave it in an indoor cabinet. It stays soft longer this way.
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Rima - I do the exact same thing! I mean, EXACTLY! :) Keeps it fresh for quite a while. I have noticed that certain colors tend to dry out the fondant quicker - blue, for instance, makes for a crumblier fondant. Also sunflower yellow. Not sure why?
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Permalink Reply by Glais Santos on
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I complete agree with the other you can use too for practice some figure...or cover the plate .
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Permalink Reply by Linda Wolff on
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Maybe this shouldn't be done, but I do it all the time. I place a damp paper towel using distilled water in the bag with my dried out fondant (and I mean bone dry too) and leave it for several days in the refrigerator to absorb the moisture and then when it's pliable enough to knead, I start kneading it to bring it back to life. It works almost every time, but not always if it is so dry that it is like a dust storm! But I still don't throw it out. I save the white pieces and save them for the 'glue' for gum paste figures or add ons to the cake. I throw a few broken dried pieces in a yogurt cup and mix with water.
I have found that the microwave method does not always work. It softens for a little while but then starts getting hard again, even with shortening, so that is why I have switched to using a damp paper towel.
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Permalink Reply by Cakes By Carla on
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You can also get it back to the right consistency by adding a little piping gel. I usually trim off the outer edges that are rock hard. But if it's got some give to it, go ahead and knead it together with a little piping gel and you'll be back in business.
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