Recipe: 9 Fun Fondant Facts
Our friend Elise from MyCupcakeAddiction came all the way from Australia to give us some fantastic tips for how to work with fondant.
- 1 Awesome Australian Cupcake Addict
- 1 chunk of Fondant icing
9 Top Tips:
1) Knead it - to make it more pliable. A minute or so is good.
2) Keep it covered - to stop it drying out and cracking. Simply cover in cling film when not using it.
3) Colouring - best to use a powder paste or gel… avoid the liquid colourings as they make it too wet.
4) Don’t fridge it - to store fondant wrap it up, then zip it up in a zip lock bag and keep at room temperature. The fridge doesn’t work as it absorbs condensation and gets too wet.
5) DIY dust bag - some muslin cloth or a clean dry dishcloth hakes a perfect bag to lightly dust icing sugar and cornflour over a surface before rolling out your fondant.
6) Under the fondant - you’ll need something to stick. Buttercream or jam works nicely.
7) Thick or Thin - aim to roll the fondant to the thickness of two credit cards.
8) Shapes - Start with the basic shapes and from there you can make all sorts. They are: sphere, cone, sausage and cube.
9) Glue - A dab of cold water is all it takes to stick most shapes to your cakes. If you need something stronger then white chocolate works perfectly.
Hungry for more? Try one of these!