7 Tasty Tips For Using Fondant Icing

November 29, 2013

When it comes to decorating baked goods, be it cakes, cookies or cupcakes, fondant icing is one of those go-to ingredients. It’s versatile, available in a multitude of colours and can be used for just a simple icing layer or for creating models and decorations. It’s also a product that is fairly easy to get to grips with.

Working with fondant icing isn’t some arcane art, all it needs is practise and a bit of care and you’ll be able to use it like a pro. Although your first efforts may be a little rough around the edges after just a short while you’ll be able to decorate cakes just as well, if not better, than cakes you can buy off the supermarket shelf.

Follow these seven tasty tips for using fondant icing and you’ll be off to a head start.

1. Work Fast

Fondant icing does dry out, although the best types contain gum tragacanth which keeps it pliable for a good length of time. Although you need to take care when using it to achieve a professional finish it’s important to work quickly as once it begins to harden up you’ll have to start again.

2. Knead Small Amounts

If you take a huge great hunk of fondant icing and begin trying to knead and work it to make it pliable you’ll have trouble on your hands. This will put a lot of strain on your wrists and fingers and they’ll tire quickly. Instead use a manageable amount for the job.

3. Keep It Dry

Make sure you dust down your work surface with icing sugar. Fondant icing can get sticky with heat and begin to stick to things. Keep adding as much icing sugar as you need while you work the fondant or roll it out. Always add it to the worktop, not the icing.

4. Bag It

If you have to stop working with the icing, even if it’s just for an hour, be sure to seal it in a Ziploc bag or place it in an airtight container. If you leave it out it will begin to dry and then will crack when rolled out.

5. Don’t Overwork Your Icing

If you knead the icing too heavily it will begin to crack, especially at the edges of your cake, leaving you with a ragged finish.

6. Don’t Cover A Cold Cake

Before you apply your fondant icing make sure the cake is at room temperature. If you place it on a cold cake it will cause condensation to form on the fondant which will begin to melt the sugar in the fondant.

7. Never Put Your Iced Cake In The Fridge

See above for the reasons. Once you’ve iced your cake simply place it in an airtight container and keep it in a cool area, around about 16-20 degrees is fine. Of course don’t let it get too hot either.

Seven simple tips that, if you follow them, will ensure your next creation with fondant icing will be perfection. For more recipes and fondant icing tips visiting renshawbaking.com

Boo xxx
Disclosure Policy: This post is brought to you from Renshaw Baking.

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