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Have you ever frozen fondant for panels?

post #1 of 12
Thread Starter 
I would swear that once on TV I saw Cake Girls put a pre-cut piece of fondant in the freezer for a few minutes so that they could then place it around a vertical application of a cake. Does this ring a bell? I'm going to be doing a very tall cake and I won't be able to drape it. I know I can do the rolling pin application, but I'm looking for something maybe stiffer since I won't have help.

Thoughts?
post #2 of 12
I have never done this...still an amatuer ha ha! But I watch videos on you tube and have seen someone freeze a panel of fondant to make a shoe box!! Im curius to see what the experts have to say on this! I would imagine as long as you didnt leave it in the freezer to long it would be ok.
post #3 of 12
Not only does it ring a bell, but I have already done this.

It's all a matter of timing - too long, and it's rock hard, and waiting for it to soften will make the edges too soft while the middle of the sheet of paste stays hard. Alternately, not enough time will make the paste soften quickly, and you'll have to start over again.

It took me a few tries before I got it just right.

Theresa icon_smile.gif
post #4 of 12
I've seen it done on Amazing Wedding Cakes, too. And, yes, not for too long. I think I saw it in the Tiffany cake that Christopher Garren did. I am not sure they say for how long, exactly. On TV it goes so fast for me, so I've had to buy all the seasons DVDs on iTunes, but haven't gone back to watch them all!
post #5 of 12
I have never done this with fondant, but I have with modeling chocolate. It holds its shape very well.
post #6 of 12
I've done it with a shoe box cake. Works well. You have to be careful not to touch it very much because condensation forms on it and if you put your finger in it, will leave a mark. but otherwise just let it dry and it'll be fine.

Not sure about freezing and then wrapping the fondant around--you would probably only want to freeze it for a very short period of time. And fondant freezes fast!
post #7 of 12
I love to use this technique. I also use it to apply small fondant decorations that I don't want to get mis-shapen when I apply it to the cake side.
post #8 of 12
Thread Starter 
Thanks everyone... I'm imagining maybe only 5- 10 minutes? I know the condensation problems are what have me the most concerned. PinkLisa, I love what you said about decorations that you don't want to lose shape, duh! I've never thought of that! I did a cake earlier this summer with paisley cut-outs and that is totally what I should have done with it!

I'll definitely be testing this one before go-time. I'm making a dressform cake in a couple of weeks - it will likely be a challenge!
post #9 of 12
I just did this last weekend. I made a giant box of McDonalds French Fries. It was about 16" tall. I carved and crumb coated- then I measured and cut my fondant. ***It used a 50/50 mix of satin ice and wilton. I know Wilton is gross, but the stabitlity is lends makes ALL the difference I think*** then I put it in the freezer for 10 minutes, It was still flexible when I took it out, but it was sturdy enought to lay against the side of the cake. I did 2 peices- one for the fron of the box and one for the back. then I used an exacto knife along the sides to make a clean seam and used my smoother to work it together.

It was a lot easier than I thought it would be and it made it so clean and nice! I don't think I would ever try it with MMF though- unless some Wilton was added. Hope that Helps!
"Right now I am having amnesia and deja vu at the same time. I think I've forgotten this before."- Steven Wright
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"Right now I am having amnesia and deja vu at the same time. I think I've forgotten this before."- Steven Wright
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post #10 of 12
Thread Starter 
Thanks Brea... I'm remembering now another cake I did with silicone molds of fondant that I put in the freezer. After only 10 minutes, I don't recall that being long enough to form condensation, but you're right it was still moderately soft. I use Satin Ice also, I bet Choco-Pan would stiffen even more... just a thought. I'll start practicing soon!
post #11 of 12
Quote:
Originally Posted by SliceCakeStudio

I would swear that once on TV I saw Cake Girls put a pre-cut piece of fondant in the freezer for a few minutes so that they could then place it around a vertical application of a cake. Does this ring a bell? I'm going to be doing a very tall cake and I won't be able to drape it. I know I can do the rolling pin application, but I'm looking for something maybe stiffer since I won't have help.

Thoughts?



I just started watching some of my iTunes purchased videos of AWC and saw what you are referring to. It was in Season 1, Episode 1, Birch Wedding Cake, Cake Girls. The top of the cake was covered with regular fondant, but the panels on the sides were done with chocolate fondant, frozen. They talked about how only chocolate fondant would allow them to stand the panels totally vertically and cut them on top with scissors. The side pieces looked very heavy.
post #12 of 12
SOme people do use this technique but I use a LITTLE tylose and let it set up for a few minutes..works fine.
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