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Cutting Fondant

post #1 of 21
Thread Starter 

Do you let your fondant dry before you cut it out into shapes or figures? I can never get mine to cut clean and when it's still fresh, the cuts all seem to drag HELP!:-D

post #2 of 21
Do you use tylo?
Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
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Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
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post #3 of 21

I have had worse results with cutting fondant the longer it has been out.  But what I would recommend from my experience is getting a sharper tool.  I was using the wilton roller for a long time and always having that issue of having torn-looking edges.  After seeing someone else use one on a tutorial I went out and bought a small scalpel and that has made a ton of difference (although you do have to be careful what surface you're cutting on with the scalpel).  I have also noticed that if you make sure that you have a very clean blade the cuts turn out cleaner. Now I keep a damp kitchen towel or paper towel around to wipe off my blade after I make a cut.

post #4 of 21
Try rubbing on a foam pad before pushing out.
post #5 of 21
I would recommend using modeling chocolate instead. You'll get much better results.
Plank.
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Plank.
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post #6 of 21
Quote:
Originally Posted by lisaelanna View Post
 

I have had worse results with cutting fondant the longer it has been out.  But what I would recommend from my experience is getting a sharper tool.  I was using the wilton roller for a long time and always having that issue of having torn-looking edges.  After seeing someone else use one on a tutorial I went out and bought a small scalpel and that has made a ton of difference (although you do have to be careful what surface you're cutting on with the scalpel).  I have also noticed that if you make sure that you have a very clean blade the cuts turn out cleaner. Now I keep a damp kitchen towel or paper towel around to wipe off my blade after I make a cut.

 

I use a self healing cutting mat - works great!  Also for smaller cuts I find a regular razor blade or box cutter blade works wonders for small straight cuts.

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

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I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

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post #7 of 21
Quote:
Originally Posted by BrandisBaked View Post

I would recommend using modeling chocolate instead. You'll get much better results.

Ditto.
post #8 of 21
Thread Starter 

Just ordered some!  THANKS! :D

post #9 of 21
Thread Starter 

Got the cutting mat and Box cutters in 3 different sizes!  THANKS!:D

post #10 of 21
Thread Starter 
Quote:
Originally Posted by BrandisBaked View Post

I would recommend using modeling chocolate instead. You'll get much better results.

What exact kind do you use?  Do you make your own?  I am new to this and have only used fondant..I see and hear about modeling chocolate all the time...just not sure what it is.....Thanks!:D

post #11 of 21
Thread Starter 
Quote:
Originally Posted by JWinslow View Post
 

 

I use a self healing cutting mat - works great!  Also for smaller cuts I find a regular razor blade or box cutter blade works wonders for small straight cuts.

Got the cutting mat and Box cutters in 3 different sizes!  THANKS!:D

post #12 of 21
Thread Starter 
Quote:
Originally Posted by CakeChemistry View Post

Do you use tylo?

Just ordered some!  THANKS! :D

post #13 of 21
I make my own. It's incredibly easy and inexpensive.
Plank.
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Plank.
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post #14 of 21
Modeling chocolate

If using compound coating (such as candy melts or "Almond Bark" brand coating, or real white chocolate:

1 pound candy coating
3.5 oz (by weight) corn syrup

If using real milk or dark chocolate:

1 pound chocolate
5.6 oz (by weight) corn syrup

Place the compound coating or chocolate in a medium bowl and microwave in 30 second intervals, stirring, until melted. Add the corn syrup and fold in gently with a spatula, until it forms a soft dough. Turn the dough out onto a piece of plastic wrap set on your counter and use the spatula to smooth the dough into an even layer, about 1/2 inch thick. Let cool 1 hour, then knead like bread dough until it makes a smooth ball. Wrap in plastic wrap, then place in a zip bag until ready to use. You can knead in gel food colors just like with fondant and gumpaste.

Troubleshooting: if your modeling chocolate is too crumbly and firm, place it in a bowl, microwave 15 seconds to warm it, and add an additional tablespoon of corn syrup. Knead it in, then wrap and let it cool.

If your modeling chocolate is too soft, melt an additional ounce of chocolate, knead it in, then wrap and let it cool.
post #15 of 21

is this recipe in the recipe section so members can favorite it?  does modeling chocolate feel/work like fondant? is it better to use one for somethings and the other for others?  ex. i once made a sculpted dragon cake w fondant wings  

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