How do I keep the fondant from getting hard once I cover a cake with it. I use a lot of buttercream to ice the cake before putting the fondant on top. I use either homemade MMF or Satin Ice fondant. I hate that it looks so great but once you try to cut it its hard. What can I do to keep it soft?!?!
I've never had fondant stay soft once it is on the cake and don't think it is meant to. I think of it as a "cake cupboard." However, I have used Satin Ice as well and am surprised by how very much harder it becomes (you can literally knock on the cake and it sounds like wood) than my favorite homemade: Michele Foster's Delicious Fondant.
While my fondant may have a somewhat "hard crust," underneath that thin crust, it remains nice and soft. It's not unlike the "crust" of my buttercream -- firmer, of course, but I like that aspect of it because it makes decorating and stacking so much easier.
While my fondant may have a somewhat "hard crust," underneath that thin crust, it remains nice and soft. It's not unlike the "crust" of my buttercream -- firmer, of course, but I like that aspect of it because it makes decorating and stacking so much easier.
Good description, and what I meant... yes, hard outer crust. And, yes, Marshmallow fondant performs the same way, hardens up on the outside, softer on the inside...
tcdup, i just posted a similar post on the cake decorators forum a few days ago about pliable soft fondant. I have also found fondant to harden a little once i place it on the cake. I've seen some people cut and eat cake with fondant on it and it seems and looks so soft and pliable. My post asked if maybe they added something to their fondant? What am i doing wrong. I knead and knead and knead some more and still after a while the fondant gets a hard knock on wood sound. We are having the same problem.
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