Cake Central › Cake Forums › Cake Talk › How Do I? › Thinning fondant for piping?
New Posts  All Forums:Forum Nav:

Thinning fondant for piping? - Page 2

post #16 of 26
I have actually used the one that Wilton provides (yeah I preach against Wilton all the time . . .) but generally have to add a wee bit more powdered sugar because I like it thicker. If for petit fours, put a smear of bc on the top, freeze, then skewer from the bottom and dip to cover. Now here's the cool part. Put a cooling rack (grid) up on glasses or similar to elevate it. then drop the skewer through the rack and pull it out and the petit four is cooling on the rack and you haven't touched it.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #17 of 26
Thread Starter 
Ladies, Instructions for this are on pg 115 of the book Wilton Wedding Cakes, A Romantic Portfolio. Thanks.
post #18 of 26
Nicholas Lodge also shows how this is done in one of his videos. I believe he thins it with piping gel and goes on to state this is preferred over royal icing as it doesn't get as hard as royal which make it easier to cut and also the piped border color will be identical to the cake since the same colored fondant is used.
post #19 of 26
This is a neat idea - I think I'll have to try it!
post #20 of 26
have done this a number of times - use water to thin down rolled fondant until piping consistency - didn't let it sit - - takes a lot of working the water in - have to start with a little at a time - piping consistency is as stiff as possible without breaking your hand! - I only use scratch-made fondant - don't know if this makes a difference or not....
post #21 of 26
I tried this over the weekend. I needed piped accents on a fondant bandana. Either I didn't work it enough or add enough water, but it was very very stiff and hard to pipe. It kept breaking. So I gave up and used BC. I'll have to try it again some day when I'm just playing around!
post #22 of 26
It would probably break if used with water that why Nick uses piping gel. Also, he mentioned using this for borders only. You would probably be better off using royal icing for the design.
post #23 of 26
Thanks sugarlove - i'll try it w/ piping gel next time!
post #24 of 26
Very cool trick, Leah; I've been wondering what one does to avoid fingerprints and the frustration that goes along with them.

Do you use a Wilton recipe for the poured fondant or is it a product that you buy and mix?

I'd love to try making petit fours.

Marianne
It's never too late to live happily ever after.
Reply
It's never too late to live happily ever after.
Reply
post #25 of 26
I used it between layers on a tiered cake. I did a tiny beading. I had seen the Wilton article and just watered my fondant that I used for the cake. It was a little slippery but it worked fine. I never thought of using piping gel with it and I'll try that next time.
Every fight is a food fight when you're a cannibal. -- Demetri Martin
Reply
Every fight is a food fight when you're a cannibal. -- Demetri Martin
Reply
post #26 of 26

I did it!  I thinned fondant for piping!  I kneaded Crisco in till it was pretty much the consistancy of chewing gum.  Then I put it in the piping bag with a number three tip.  It still was a bit hard to pipe so I put it in the micro wave for a few seconds.  The metal tip was no problem.  It was still a little sluggish, but the bag was hot, so i dipped the tip in boiling water for a few seconds, then dried it off.  I only wanted to pipe a few words.  I piped them onto parchment paper and let them harden.  When they were hard, I just lifted them off and put them on the cake right where I wanted them!

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › Thinning fondant for piping?