FONDANT GETTING STICKY

Replies to This Discussion

Permalink Reply by Moaberry cakes on September 10, 2012 at 6:58pm

How many days to my delivery day should i design my cake?
Moaberry cakes said:

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).

Permalink Reply by Melanie on September 10, 2012 at 8:05pm

I make my own marshmallow fondant, it always gets sticky if you put it in the fridge. I leave my fondant covered cakes out, , or if I have to refrigerate, I get it out and let it sit several hours before pick up. :)

Permalink Reply by Moaberry cakes on September 10, 2012 at 8:14pm

Melanie can you give me the procedure you use for your MMF. I could try it for my next cake n see how it works out for my weather. Thank you.

Permalink Reply by art deco cakes by galidink on September 11, 2012 at 8:37am

iv done mine 2 days b-4

Permalink Reply by art deco cakes by galidink on September 11, 2012 at 8:40am

if its fondant coverd 2 days it still will be good , i think buttercream i would only leave it the 1 day b-4  even if you refrig them

Permalink Reply by Moaberry cakes on September 11, 2012 at 8:44am

Thank you galidink. I still need the marshmallow fondant receipe and process so I could try it for my next cake maybe it would be preferable to the home made fondant.

Permalink Reply by Melanie on September 11, 2012 at 11:42am

This is the recipe I've always used. I use Walmart powdered sugar though. I always start with 2 1/2 Tablespoons of water to start with, then add if needed. Humidity can make a huge difference. I merely opened the windows while caking one night and it had rained earlier in the day, my fondant just changed right as I was using it. I used do always make it by hand, but now I melt my marshmallows and dump all of the ingredients in my mixer and attach my dough hook. I also add a tsp of vanilla (clear) and 1/2 tsp butter flavor (clear). I always put my fondant tightly wrapped into the fridge and don't use it until its cooled. Hope this helps :)

Permalink Reply by Melanie on September 11, 2012 at 11:43am

Oops! Might have helped if I would've actually added the link!! Lol!

http://whatscookingamerica.net/PegW/Fondant.htm

Permalink Reply by art deco cakes by galidink on September 11, 2012 at 12:29pm

I MELT 16 OZ. OF MM IN A CRISCO COATED BOWL WITH 4 TABLS OF WATER  ! B4 MY MM ARE MELTED I GRESSE A LAGE BOWL AND SIFT THE 2 BL'S OF POWDER SUGAR ! AFTER THE MM ARE MELTED I ADD FLAVORING , AND OR  COLOR IF NEEDED , USEING CRISCO COATED GLOVES ,MIX NEEDING 2GETHER , WHEN THE MM AND SUGAR COME 2GETHER I LAY IT OUT ON MY MATT AND NEED IT TILL ALL SMOOTH , AND NOT STICKY IF STICKY YOU CAN KEEP DUSTING WITH POWDER SUGAR , TILL IT IS NO LONGER STICKY , , WRAP IT THIGHT AND PUT IN ZIPE LOCK , I DONT REFIG MINE ! LET SIT ABOUT 1 HR , NEED B4 USING ,

Permalink Reply by Bettina Dwyer on September 15, 2012 at 6:06pm

We're now coming into the Aussie summer and I for one am not looking forward to it. I live on the coast of Northern NSW and the humidity here can get up to 98% at times. So what do I do? I cover my cakes at night when the humidity drops to about 68%, makes it easier to handle the fondant and it behaves as it should. Then the cake gets put into a box with some form of desicant -silica gel or the crystal form of kitty litter which is also slica crystals; you just put a small bowl in with the cake; as both are non toxic there is no harm to the cake - that's where it stays until I need to add decorations or deliver it. This way the cake stays at room temp but condensation doesn't form on the fondant making it sticky, shiny and wilting any decorations.
Fridges have high humidity too which means fine decorations can wilt and melt and when you bring it out the condensation which then forms on the outside of the cake compounds the problem.
If you're going to use a filling that needs refrigeration don't cover it in fondant until you absolutely have to. I have stopped using creams for that reason it's just too hard to get the finish I want. Buttercream will be fine out of the fridge under fondant and as a filling, as will any type of jam. Fresh fruit will be ok for up to a day before it starts to ferment or mould.
I use a lot of ganache and white chocolate with vanilla bean paste is gorgeous and tastes like icecream!

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