FONDANT GETTING STICKY
Replies to This Discussion
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Permalink Reply by art deco cakes by galidink on
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maybe your buttercream is to wet ! if you use a thin coat of crusting buttercream it shoulds be fine ! ?or maybe to much filling ? , i am sure , some of my friends will come up with the ans-4 u !
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Permalink Reply by shabnam sayyad on
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art deco cakes by galidink said:maybe your buttercream is to wet ! if you use a thin coat of crusting buttercream it shoulds be fine ! ?or maybe to much filling ? , i am sure , some of my friends will come up with the ans-4 u !
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Permalink Reply by Sandra I. Vazquez Lossiseroni on
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Hello, I buy my fondant (tried pretty much all different brands) and never had an issue with any of them, but one. The reason is that, that particular brand, you could tell is was very soft to the touch and very moist and it never firmed up. In addition, I live in Florida and when is really humid, my fondant does not get as firm as I want them to be.
You are working with 'home made fondant', I don't know it is softer than the ones you buy. But keep in mind the humidity factor.
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oh yes Sandra thats so true ,, ! the humidity is so
bad ! i have flowers that i made 4 days ago , with gumpaste and they are still soft , due to the humid air last wk , eeerrrr
,
Sandra I. Vazquez Lossiseroni said:Hello, I buy my fondant (tried pretty much all different brands) and never had an issue with any of them, but one. The reason is that, that particular brand, you could tell is was very soft to the touch and very moist and it never firmed up. In addition, I live in Florida and when is really humid, my fondant does not get as firm as I want them to be.
You are working with 'home made fondant', I don't know it is softer than the ones you buy. But keep in mind the humidity factor.
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Permalink Reply by Joann Gottermeyer on
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Maybe I can help! I live in Illinois on the Wisconsin border on the Chain of Lakes and the humidity here this summer has been horrid!! Really affected my fondant too, so I played around with and found a couple tricks that have helped a lot. I make two batches at a time - use 2 - 2 pound bags of pure cane powdered sugar (the one I had been using started adding in beet sugar, probably more cost effective for them but bad for me!), 2 - 1 pound bags of marshmallows, 4 1/2 T. water, 3/4 cup crisco shortening and 1 tsp. gum tex powder. I try to make it at least a couple days ahead of time so it can really firm up before I use it. If it's too hard to start kneading, I put it in the microwave to warm it up slightly, then knead. Have had no problems since. Good luck!
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HUMMM ! thats sound good to Joann ; )
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Permalink Reply by Moaberry cakes on
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Thanks to you all.
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How can I store my cake after covering it with fondant.
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you can leave it out or refig , a fondant coverd cake will stay freash for a 3-4 days after the fondants on it ,fondant seals it !
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if it has a filling that needs frig , keep it in the frig .
art deco cakes by galidink said:you can leave it out or refig , a fondant coverd cake will stay freash for a 3-4 days after the fondants on it ,fondant seals it !
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Just remember that if you keep it in the fridge it may sweat when you bring it out - especially if it's warm or humid - but it will dry if you just leave it be (I sometimes will blow a fan on it to help the condensation evaporate).
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ok joann
Joann Gottermeyer said:Just remember that if you keep it in the fridge it may sweat when you bring it out - especially if it's warm or humid - but it will dry if you just leave it be (I sometimes will blow a fan on it to help the condensation evaporate).
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