Hi everyone! I am a new member and recently have been practicing making fondant roses and decorating with bc icing. I covered a 10" and 8" in bc and used it as a practice cake for piping, roses, etc. I placed 6 fondant roses on the cake and the next day the fondant roses were turning soft. They still had there shape though. I was just concerned or should i be because normally you don't put them on til last but was it the crisco and butter in the bc icing causing this and is there someway to prevent it or is it really something i shouldn't worry with? Any advice is much appreciated.
Fondant will "wick" moisture. Place fondant decoration on as last step. Remember to not put in the fridge either in case you did.
Nope no fridge. I think I probably needed few days more of drying. I only waited 24 hours or less before applying. Thanks for the info! My next exciting first experiment is whit RI. Excited for that. Does everyone use RI mainly for piping flowers, drying and then placing them on a cake, or also for scroll work? Thanks again CC Members! This site is great!
Chippi in the making!
I'm not a big fan of RI so I only use it for attaching decorations or borders to a fondant covered cake. For buttercream cakes I just use BC. The RI will start to get soft if placed on a BC iced cake.
I've yet to try it on cookies as I just love fondant.
Don't forget to post your RI pics!
We use RI to outline cookie shapes and then we use Toba Garrett's Glace' recipe to fill in the cookies. They taste just like the old-fashioned frosted Christmas cookies. Yum!!!
Paul & Peter
Thanks all for the help. Thanks Paul & Peter! search it on google and here it is thought I would share if anyone needs it! Gonna try it tomorrow......enjoy and wish me luck!
Toba Garretts Glace Icing recipe
1 pound (454 g) powdered sugar
3/8 cup (90 ml) whole milk
3/8 cup (4.5 oz or 126 g) light corn syrup
Flavor Options: 1 tsp concentrated extract, I Tbsp alcohol or liqueur, or 2 to 3 drops concentrated candy oil
In a mixing bowl, thoroughly mix the sugar and the milk first. The icing should be very soft and have a heavy-cream texture before you add the corn syrup. Add the corn syrup and mix just until combined.
Divide the icing into several bowls. Flavor each bowl with extracts, alcohol or candy oils. Color each bowl of icing as desired. Cover the bowl with plastic wrap to prevent drying until you're ready to use it.