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Hard Cake???

post #1 of 4
Thread Starter 
CC Pros...I'm making my daughter's wedding cake in October. I'm nervous as this is my first wedding cake and I'm just a beginner..I've done the Wilton cover cakes 2011 (my first cake) and 2012 with some other tiered fondant cakes after that using marshmallow fondant...my question: Can I use a gumpaste/ marshmallow fondant mix for stability and if so, what ratio??? I don't want it too hard and 50/50 would be too hard I think but again, I'm no expert. Advice please!! :-[
post #2 of 4
"For stability"?
The fondant does not provide stability if you're referencing supportingthe cake tiers above. That's all in your support system.
If by stability you are referencing the keeping quality of the fondant itself if perhaps you serving a hot and/or humid climate, use commercial fondant rather than homemade.
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.
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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 #3 of 4
Thread Starter 

@Leah, yes I am talking about the stability/integrity of the fondant..sorry about the confusion there..tks!

post #4 of 4

I wouldn't use gum paste in my fondant unless it was for accents/modeling. 

 

For a "stiffer" fondant, I prefer to add in some Wilton fondant.  It makes a great tasting product that's easy to work with.

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