It's frustrating to run out of fondant when you're in the middle of decorating a cake. Generally, you can expect to knead your fondant for about five to eight minutes before it reaches the correct consistency. Fondant itself isn't shiny, but you can put glaze on it. Rolling fondant. Yes, you can use butter instead of shortening. In this case, you have to start over again. Next, roll the fondant into a thick, even disk with a rolling pin, taking care to apply steady pressure so the fondant rolls evenly. Wrap it in a plastic bag or Ziploc bag and store it for a week. By signing up you are agreeing to receive emails according to our privacy policy. Roll on a surface dusted with powdered sugar. % of people told us that this article helped them. Knead the fondant to dye it You can buy the colored fondant or dye it yourself. Wrap tightly in plastic wrap followed by a zipper seal bag. Thanks to all authors for creating a page that has been read 54,478 times. What else can I use instead of shortening? wikiHow is where trusted research and expert knowledge come together. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. However, this process is relatively simple and can be done with little more than confectioners sugar and a rolling pin. Alternatively, you can pick up the rolled fondant gently with your hands and drape it on top of your cake. This kneading process will also help make the fondant more pliable—if you’re not mixing colors, spend a few minutes kneading the fondant and warming it up in your (cornstarch-covered) hands. Stop kneading once your fondant is … If you don't have glycerin, you can substitute vegetable oil. You can use it immediately or wrap it in plastic and store it at room temperature for up to 1 week. How do you know how much fondant you need to roll out? Can I use vegetable oil instead of shortening? Store in a cool place 2-3 days before using . This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. I get rid of these air bubbles before I place the rolled out fondant over the cake. For tips on how to make shapes from fondant or apply a crumb coat, read on! If you plan on wearing an apron, check it for stray threads before tying it snugly around yourself to prevent it from draping onto the fondant. Depending on your climate, the time it takes for your fondant to reach room temperature can vary. Last Updated: October 31, 2019 One way is while kneading the fondant air bubbles can get trapped inside the fondant. Lift the icing using a rolling pin or your hands; drape it over the top of the cake. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Use it whenever required in the meantime. If the fondant feels too dry to knead, add a small amount of butter and then knead. In most cases, you should only need enough sugar to create a thin coating on your tools and work area. I found this after researching a bit and tried the recommended method for kneading. What is corn syrup, is it a liquid, or can I use cornflour? wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Knead the fondant again, spread it out, and rewarm it briefly. Thanks to all authors for creating a page that has been read 856,202 times. If the fondant seems too dry you can knead a small amount of vegetable shortening in, or if it seems too sticky knead a small amount of powdered sugar or cornstarch in. Make sure it is pure … If you're in a hot or wet climate, you may need to add more powdered sugar as you work to prevent the fondant from sticking. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. How to Soften Fondant. Then, knead the fondant for between 5-8 minutes, or until it's smooth. If there are cracks on both sides, gently rub solid vegetable shortening in a circular motion over the afflicted area. Avoid using too much oil, however, or your fondant will turn out greasy. To make classic fondant, start by putting the gelatin in a bowl and heating it over simmering water until it melts. To use the fondant immediately, flatten it and place it on a baking sheet in a warm oven very briefly, just until the baking sheet feels warm. Corn syrup and cornflour are completely different things. Take your fondant ball out of your refrigerator if you … By signing up you are agreeing to receive emails according to our privacy policy. This will help smooth the fondant with less risk of it tearing. You may notice that your fondant is slightly irregular in places. If you find that the fondant is becoming heavy, gooey or stretchy, you may have added too much. Mix only as much as you can handle at once. When ready to use, knead the fondant until it's smooth and supple. In most cases, 15 minutes to a half hour should be sufficient. ", "Haven't made it, yet but glad I found a recipe I didn't have to use baking chocolate in. Fondant will also start to dry as it sits out. Tested. Knead the fondant until smooth and pliable. If it’s too hard to work with your hands, then putting it in a microwave for a very short time (VERY short – like a couple of seconds for a few hundred grams) can soften it a little. "What stood out to me was the question and answer about how to flavor it. The next day, all of the sugar had incorporated on its own, and with a quick kneeding again, it was perfect. Knead fondant icing for a couple of minutes to soften, or pop it in the microwave for 10 seconds. You can add extracts (vanilla, key lime, etc) when you add the water to the marshmallows. Turn the fondant out and knead it for 7 to 8 minutes. I left the fondant out (not refrigerated) overnight on the counter, covered with shortening to keep it from drying out and then wrapped tightly in saran wrap. When layering the outside of a cake with fondant, a thick coating of fondant can be overpoweringly sweet. Always allow the fondant to dry first. All tip submissions are carefully reviewed before being published. If you're trying to roll your fondant into a large circular shape to cover a large cake, try turning the circle every few rolls. Divide the total amount of fondant in half, and knead a dash of blue food colouring into one half to create an icy blue colour. You could try to melt the marshmallows on a stove. If the fondant is still … Kneading also helps with a smooth finish. Pick up the fondant roller by both ends. Your fondant is now ready to be used or stored as outlined above. This will make it difficult to transfer to your cake. Fondant is very sticky. if you're covering a cupcake, you would only need a little, but for a whole cake, you would need a lot more. If you really canât stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. If I use icing sugar to stop it from sticking, how do I get rid of excess sugar on the surface? Attempting to shape or smooth dry fondant can result in it breaking. Roll the fondant on a lightly dusted and smooth surface. Scared of messing up your first relationship? Flour or powdered sugar will make it too stiff. When you are finished rolling your fondant, if you're still waiting for your cake to finish, you can prevent your fondant from drying out by covering it in a thin layer of shortening. We know ads can be annoying, but theyâre what allow us to make all of wikiHow available for free. You can stir the gelatin at this point to help dissolve. ", "Making a fondant without tylose, learning how to make marshmallow fondant helped. My fondant is really soft and ripping easily. If the fondant becomes too stiff while you're kneading, mix in a drop of water at a time until it softens. They will look like this: Allow ingredients to reach room temperature. Proper Storage. Heat until your marshmallows melt. Try using colored marshmallows to make pale colored marshmallow fondant. Once the fondant is ready to knead and color, be sure to keep your hands and all surfaces lightly covered with shortening. But before you manipulate your fondant, you'll need to roll it out, first. If you're trying to make a circle, turn the fondant 90 degrees every few rolls and roll it out away from you. Butter can also be used to knead the dough to prevent it from dryness. If you have thinly rolled fondant, it could dry in as little as an hour. Fondant that is ½" (1¼ cm) thick can be useful for molding characters, flowers, and three dimensional designs. I'd like to make a key lime fondant. ", "Every little tip you gave and steps helped, thank you a lot! To dye the solid fondant it is advisable to do it with cream or paste food coloring , since the liquid or gel cost more to integrate and may slightly alter the consistency of the dough. Spread the remaining icing sugar (25g) onto your work surface (the fondant will become sticky as you work with it. To prevent this, you will need to make sure that you are not kneading or rolling the fondant in any oil or fat, nor putting any oil or fat on the parts of the fondant that you intend to put this glaze on if you want a smooth and glossy appearance. Rolling your fondant too thin can to make it tear easily. Next, pour the liquid mixture into a bowl of powdered sugar and stir everything together until the fondant forms. Especially in warm or moist climates, you may find you need to use a considerable amount of sugar on your work area and fondant working tools. Depending on the amount of fondant you're working with, you might only need a small area to work in. In this case, you may want to roll your fondant until it is the thickness of cardboard or thick card stock. Once you figure out how much you need you can add it during this step. https://www.davidlebovitz.com/how-to-use-gelatin/, https://www.biggerbolderbaking.com/how-to-make-rolled-fondant/, https://www.bhg.com/recipes/how-to/bake/how-to-make-fondant/, https://www.biggerbolderbaking.com/how-to-make-marshmallow-fondant/, consider supporting our work with a contribution to wikiHow. The directions were clear. I used the water but still have under half a bag of sugar left. If your fondant is dry (cracking) when you knead it later on, you know you need to add more water. You should knead it in. You shouldn't refrigerate the fondant because it will introduce moisture that could make the fondant sticky. 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