I wrote the Tips and Techniques section for Fondarific fondant last year, which is posted on their website and follows below. I graciously wrote this page for them because I felt that it was important for decorators to know the challenges that they would face with this particular product, and that they would be successful with a little input on how the fondant reacts in different climates. Because I work with, and Ro Z's Sweet Art Studio carries, a variety of fondants, I felt that it would be beneficial for decorators to know the differences and how to work with all fondants. In the tips and techniques below, the covering a cake section applies to all fondants. In the case with using Satin Ice, Fondx and Wilton, you will not experience the melting and very soft problems that you experience with Fondarific. However, what you might experience is cracking and / or "elephant skin" if you do not work quickly enough as these fondants tend to "set" quicker than Fondarific. Satin Ice Fondant will create a nice Satin finish compared to the Fondarific where the coating will be more oily looking or matte in color. Satin Ice is definitely more consistent in coloring, consistency and subtle flavoring, and you may even add LorAnn Flavor oils to these fondants to change the flavoring without changing the consistency or color. Tips to work with Satin Ice: I would definitely recommend conditioning the fondant by massaging in your hands. You do not need to grease your hands with shortening, unless you have sweaty hands. Ideally, if you can wear gloves, number one it is more sanitary and two, you won't have the sticking problem. Once conditioned, you can roll out with a very small amount of corn starch. There is no need for powdered sugar. If you are using black or dark chocolate, use a little cocoa powder. You will find then you do not have to wipe corn starch away. If you want a little shine to your fondant, give it a steam with a home steamer or air brush. Tips to work with Wilton: Upon opening your package, make sure that the fondant does not have any hard, dried pieces at the top or bottom. If so, discard those hard pieces completely. Because this fondant does not taste good at all, you might want to flavor with LorAnn Oils that you can find at Ro Z's Sweet Art Studio. Use 3 to 5 drops per pound. Keep in a ziplock bag and "marinate" over night. The next day you can check the flavoring to see if it is to your liking. If not flavorful enough, add more oil flavoring. Wait about a half hour, then proceed with use. Condition the fondant by massaging until smooth, and roll out on a lightly cornstarched surface. You need to work very quickly with this fondant and it begins to crack if you do not. Tips to working with Fondx: Fondx is a marshmallowing flavored fondant and is airy, which explains the bubble type appearance to it. You can color this fondant, however many times color fades with this fondant due to PH issues (see my color fade blog). Prepare the mat as above, condition the fondant, and roll out. This fondant tends to "elephant skin" quickly, so you need to work consistently and in a timely fashion to prevent this. Following below is the tutorial on cover a cake with fondant: *Below · Covering a cake: Prepare your cake with a "dirty coat" or crumb coat of icing to seal in the crumbs. Measure the cake – height times two plus the diameter which will equal the amount of fondant that you will roll out. (ex. 8” + 4” x 2 = roll out to 16 inches) You will want to roll evenly (feel surface to make sure there are no bumps) to the height of a nickel = about 1/16 of an inch. Once you have rolled out to the appropriate amount, you will then lift the fondant (with your rolling pin or hands) to set it on your cake evenly. Then, using a fondant smoothing tool, you will smooth the top of the cake to adhere the fondant to the icing and smoothing out the air bubbles. After the top is smoothed on, slowly smooth around the top half of the cake continuing around moving down to the bottom of the cake. By smoothing slowly and evenly, you will ensure that any excess air will be moved out to the bottom of the cake. If you encounter any wrinkles, slowly lift the fondant away from the cake and smooth that portion down. Remember, if the fondant is too thin, you will encounter wrinkles and tearing. MORE TIPS: · Fondant that is too soft: Weather or over-microwaving your fondant can play a part in how your fondant reacts. If the weather is hot and humid, you may encounter soft, sticky, and oily fondant. If this happens, set it in the refrigerator for about 15 minutes. Use a light dusting of corn starch on your rolling mat to help prevent the fondant from sticking. Follow the above steps if you over-microwave. · Fondant that is too hard: Weather that is dry and cold can affect your fondant, making it hard to roll out. You will want to put your fondant in the microwave for 15 seconds at a time until you can press into the fondant and fondant is firm – not hard and not soft. All microwaves have different power settings, therefore it is important to use a low setting when warming the fondant. If the weather is dry, you can massage in some shortening to help soften and make the fondant more pliable. · Modeling: Modeling is easy with Fondarific. If you require a more firm fondant base, you may mix ½ gumpaste and ½ Fondarific or 1 tsp of Tylose powder per ½ pound of Fondarific. · Fruit-flavored Fondarific: You will not be able to add gel paste to fruit-flavored Fondarific, however if you use a powdered color, you will be able to achieve a deeper color. *PLEASE NOTE: THE VERBAGE ABOVE WAS NOT COPIED FROM THE FONDARIFIC WEBSITE, IT WAS PROVIDED TO FONDARIFIC TO HELP EDUCATE THEIR CUSTOMERS BY RO ZINNIGER - CREATED JULY 21, 2010; MODIFIED OCTOBER 7, 2010 AND PROVIDED TO LAURA DARNALL, OWNER OF FONDARIFIC FONDANT |
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