New Posts  All Forums:

Posts by MKC

It's difficult to answer without seeing the texture but I think it should hold if your fondant is not too thick...I wouldn't go thicker than 1/4 inch. You can use ganache or buttercream underneath the fondant. My chocolate cake recipe is softer than pound cake and gets a bit denser with the weight of the fondant. But it remains very moist and good.
I tried everything and I find that blades work best. I put a little grease on the blade before starting and I use a new blade when I start a project. They are very cheap at about 5 cents each.
This article on flour is very interesting: http://www.realbakingwithrose.com/baking_science/
You can also make them in chocolate. http://m.youtube.com/watch?v=5soryVz537E&desktop_uri=%2Fwatch%3Fv%3D5soryVz537E
Fondant takes a lot of practice. I would stick to what you know for now but definitely start practicing on cake dummies or family/friend cakes.   This is the technique that I use: http://www.youtube.com/watch?v=TTW3GQVv4WU
Depending on the temperature ( humid or hot) it can happen...But never like crazy. But when it's dry, I don't have this problem at all. When I'm done with the cake, I put the cake back in the fridge and it removes any stickyness on the fondant. You should try it again.
Your cake has to be cold, very cold. Here's what I do... - fill the cake and leave in the refrigerator for an hour. The buttercream or ganache will have hardened. - cover with buttercream or ganache. Because the buttercream/ ganache inside the cake is hard the layers will not move when your cover it with buttercream/ ganache. - leave in the refrigerator at least 4 hours...better result if overnight. - brush the ganache with a very thin coat of hot water to make it...
...and if your fondant is thin it will not crush the cake.
I'm not sure where you read to leave it at room temperature...it's quite the opposite. Your cake has to be cold, very cold. Here's what I do... - fill the cake and leave in the refrigerator for an hour. The buttercream or ganache will have hardened. - cover with buttercream or ganache. Because the buttercream/ ganache inside the cake is hard the layers will not move when your cover it with buttercream/ ganache. - leave in the refrigerator at least 4 hours...better result...
If you don't have time with drying...roll the fondant on wax paper, cut, remove the excess and move the fondant ( which is still on the wax paper) in the freezer for 4-6 minutes. The freezer will stop the fondant from stretching. But you have about 1-2 minutes to put it on the cake once it's out of the freezer. You can use this trick for many decorations.
New Posts  All Forums: