To steam or not to steam....that is the question!! Lol
I've been seeing on cake shows that they are using hand steamers to remove excess powdered sugar from their finished fondant cakes....has anyone ever tried this...or does someone have a better way, other than the vanilla extract and a paint brush?? Ive heard that refrigerating your cake at all times helps remove excess...anyone else have any ideas?? Thanks!!
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Permalink Reply by Theresa Happe on
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More conflicting advice for you... you can roll out fondant without using powdered sugar or cornstarch. I just grease the mat with shortening and lightly grease the rolling pin. This way, you're not drying out the fondant and there's no hazy, powdery mess to steam away. Now, if you want shine - and that is what steaming achieves - you can spray the cake with confectioner's glaze. The chocolate lacquer from Albert Uster is great.
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