Ready made fondant: Pettinice Icing by Bakels

Replies to This Discussion

Permalink Reply by Katy Nott on August 27, 2013 at 6:22am

Maria, I have never used this stuff, but have done a bit of research and the only 2 possible conclusions I can come up with are these - 

1.  I have seen that the shelf life of this icing is about 3 months - did you have it longer than that?

2. How was the temperature when you used it?  Was it hot?  Could have melted perhaps.  You should be able to rectify this by adding some powdered icing sugar to it to dry it out a bit.

I'll be interested to see if other members that have used it come up with a better solution!

• ▶ Reply

Permalink Reply by Maria Gemini on August 27, 2013 at 8:12am

Hi Katy! Thank you so much for your kind reply. The expiration date is until Jan. 2014 so I bought some packs from Manila as it is difficult to buy a ready made fondant from where I live. There's a typhoon here while I'm using it so the weather here is a little bit cold. I saw from the store where I bought it that it's all being kept in their shelves so I didn't put it in the fridge. I was not able to use it when I made the cakes because I'm worried that it will melt. I already mixed it with icing sugar but it still melted.
Katy Nott said:

Maria, I have never used this stuff, but have done a bit of research and the only 2 possible conclusions I can come up with are these - 

1.  I have seen that the shelf life of this icing is about 3 months - did you have it longer than that?

2. How was the temperature when you used it?  Was it hot?  Could have melted perhaps.  You should be able to rectify this by adding some powdered icing sugar to it to dry it out a bit.

I'll be interested to see if other members that have used it come up with a better solution!

• ▶ Reply

Permalink Reply by Katy Nott on August 27, 2013 at 10:56am

What a nightmare Maria!  I'm stumped then - let's hope someone else has an answer

Maria Gemini said:

Hi Katy! Thank you so much for your kind reply. The expiration date is until Jan. 2014 so I bought some packs from Manila as it is difficult to buy a ready made fondant from where I live. There's a typhoon here while I'm using it so the weather here is a little bit cold. I saw from the store where I bought it that it's all being kept in their shelves so I didn't put it in the fridge. I was not able to use it when I made the cakes because I'm worried that it will melt. I already mixed it with icing sugar but it still melted.
Katy Nott said:

Maria, I have never used this stuff, but have done a bit of research and the only 2 possible conclusions I can come up with are these - 

1.  I have seen that the shelf life of this icing is about 3 months - did you have it longer than that?

2. How was the temperature when you used it?  Was it hot?  Could have melted perhaps.  You should be able to rectify this by adding some powdered icing sugar to it to dry it out a bit.

I'll be interested to see if other members that have used it come up with a better solution!

• ▶ Reply

Permalink Reply by Maria Gemini on August 28, 2013 at 8:28pm

Thanks Katy! I put the fondant in the fridge this time. I will try to use it for my mom's birthday cake next week and see if it will still melts. If yes, I will not buy it anymore and will just use my own MMF which is better.

• ▶ Reply

Permalink Reply by suziq auzzi on August 29, 2013 at 7:33pm

The storage life for Bakels RTR Pettinice is 12 months.

From what you describe, the Pettinice is absorbing moisture from the environment. 

You might try storing it with silica gel/water absorption crystals.

 Storing it in the refridgerator may not be advisable, as condensation will form when it is removed.

To stabilize the paste, you might add more icing sugar, or even  pinch of CMC or Gum Tragacanth ..

• ▶ Reply

Permalink Reply by Maria Gemini on August 31, 2013 at 10:02am

Thanks Suziq! I will follow what you said I hope it will stabilized when I use it. God bless. Happy Sunday!
suziq auzzi said:

The storage life for Bakels RTR Pettinice is 12 months.

From what you describe, the Pettinice is absorbing moisture from the environment. 

You might try storing it with silica gel/water absorption crystals.

 Storing it in the refridgerator may not be advisable, as condensation will form when it is removed.

To stabilize the paste, you might add more icing sugar, or even  pinch of CMC or Gum Tragacanth ..

• ▶ Reply

Permalink Reply by Maria Gemini on September 15, 2013 at 8:49pm

I did mix mexican paste with pettinice fondant. Have it air dry and it worked!!! Thanks for all your replies.

• ▶ Reply

▶ Reply to Discussion