Stablized whipping cream and fondant?
Hello,
I have a question,hope someone can help clarify my problem. I usually make my figures out of fondant and add tylose powder to make it gumpaste. Well, I live in Houston, where there is alot of humdity sometimes. My figures sometimes get too soft eventhough I add tylose powder. Is that possible?
My other question is that I make stabilized whipping icing to ice cakes because some of my family members don't like buttercream. My 2nd question is that when I add the gumpaste figures on the whipped icing cake the figures will start to melt or get soft?
I hope someone can help me.
Erica
Replies to This Discussion
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Permalink Reply by Deah on
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Erica, both of your issues make sense. Humidity wreaks havoc on fondant and gumpaste. I made a fondant covered cake with gumpaste accents and took it to the park for a rehearsal dinner. 80 degrees and rain! The gumpaste wilted and flopped over. The fondant became sticky, gooey. The humidity melts the sugar.
Your whipped icing has more moisture in it than BC. The gumpaste is wicking out the moisture and melting.
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Permalink Reply by Jeanne on
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Try makig actual gumpaste. There are many recipes online. They will usually have gum tragacanth or tylose as the gumming agent. The actual gumpaste stands up better than tylose and fondant.
Whipped cream and fondant don't play well together, so that will happen everytime. If your family doesn't like buttercream made with powdered sugar you coudl try a meringue based buttercream like swiss meringue buttercream. It hase the same consistency as whipped cream and not as sweet as buttercream made with powered sugar. Just be sure to use unsalted butter to make it or it will taste like a stick of butter with sugar in it.
=]
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Permalink Reply by Christine on
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Jeanne said:Try makig actual gumpaste. There are many recipes online. They will usually have gum tragacanth or tylose as the gumming agent. The actual gumpaste stands up better than tylose and fondant.
Whipped cream and fondant don't play well together, so that will happen everytime. If your family doesn't like buttercream made with powdered sugar you coudl try a meringue based buttercream like swiss meringue buttercream. It hase the same consistency as whipped cream and not as sweet as buttercream made with powered sugar. Just be sure to use unsalted butter to make it or it will taste like a stick of butter with sugar in it.
=]
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I am very new to this site (joined today). I felt that I should add my two pence worth here.
I made a cake for someone a while ago. She loved it so much she wouldn't cut it. It was a shoe cake. So, she froze it for weeks. When she went to take it out, the cake completely disintegrated . The cake was "Black fruit and Rum" I learned later that you DO NOT get moisture and fundant in the same game. Gumpaste will soften and collapse and fondant will break down. Avoid moisture at all cost.
I have put fondant covered cakes in the refrigerator overnight. I'm told that I'm lucky because droplets usually form on the fondant when it's refrigeirated. It should be placed in a cardboard box before storing in refrigerator. That way, the cardboard absorbs the moisture and your cake should be safe. Below is the cake as discussed above, before its time in the freezer.
Hope this helps. - Attachments:
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shoe & flowers.JPG, 3.4 MB
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Permalink Reply by Eileen S on
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I refrigerate my fondant-covered cakes all the time and haven't had an issue. Although they are usually not in there more than one night and I don't have an overly-humid fridge. I am using Marshmallow fondant, though, not store-bought so I don't know if that makes a difference as well.
I agree with the others though in that I wouldn't attempt to put fondant over whipped cream frosting, mostly since it won't crust up the way buttercream does, so the fondant is going to look really lumpy, not smooth. And will most likely wick through the fondant.
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I also put all of my fondant cakes in the fridge with no problems. I use Satin Ice, so it's not a problem for commercially prepared fondant. If you live in a really humid area it is a good idea to let your cake acclimate to to the temp change by letting it come to temp in an air conditioned environment before bringing it outside. It's not really the fridge that messes with the fondant, it's the moisture in the air when you take it out. It can look sweaty and shiny, but if you leave it and don't touch it, that will go away and your fondant will look fine.
I have more condensation issues with homemade fondant than store bought... just my experience with it though. =]
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