Shiny Fondant

Decorating By sarahnash_14 Updated 18 Jan 2010 , 2:26pm by greengyrl26

sarahnash_14 Posted 7 Dec 2009 , 10:02am
post #1 of 19

I saw this great fondant effect on a cake I saw on The Knot. The fondant looked really shiny. I was wondering how to get that effect. Does anybody have any idea?

Thanks.

Here's the link BTW:

http://weddings.theknot.com/Real-Weddings/47160/detailview.aspx?id=47160&type=3&colors=blue&pageIndex=2

18 replies
bashini Posted 7 Dec 2009 , 10:03am
post #2 of 19

SOrry, can't see the photo. icon_sad.gif

leepat Posted 7 Dec 2009 , 11:27am
post #3 of 19

To get a shiny fondant effect some people steam it with a hand held steamer.

sarahnash_14 Posted 8 Dec 2009 , 9:01am
post #4 of 19

Hold on, let me try to attach the picture...
LL

bashini Posted 8 Dec 2009 , 10:24am
post #5 of 19

Hi, it looks like they have used an edible varnish to get the cake that shiny. I think there is a resipe for the edible varnish in the Recipe Section. Or you can rub some trex on the on fondant. But I don't think it gives that much of a shine.

Cakepro Posted 8 Dec 2009 , 1:10pm
post #6 of 19

Spray it with Pam. Yes, Pam. And then go over the cake with a 1" wide soft-bristled paintbrush to even it out.

I did it most recently just 2 days ago and people were amazed at the gloss.

sarahnash_14 Posted 9 Dec 2009 , 1:00am
post #7 of 19

Thanks so much! I'll try those out icon_biggrin.gif

annabanana183 Posted 9 Dec 2009 , 3:48am
post #8 of 19

I saw the cake decorator steaming the cake with a hand held steamer on a cake show to get a similar effect. have never tried it myself..
icon_confused.gif

Jolis_Gateaux-2009 Posted 9 Dec 2009 , 4:09am
post #9 of 19

Did the Pam change the taste of the fondant? Was it the regular or Canola?

Thanks in advance,
Jolis

tonedna Posted 9 Dec 2009 , 4:11am
post #10 of 19

Yeah, that looks like steamed fondant.
Edna icon_smile.gif

Cakepro Posted 9 Dec 2009 , 5:01am
post #11 of 19
Quote:
Originally Posted by Jolis_Gateaux-2009

Did the Pam change the taste of the fondant? Was it the regular or Canola?

Thanks in advance,
Jolis




No, it doesn't change the taste at all. Isn't all Pam canola oil?

CakeMommyTX Posted 9 Dec 2009 , 5:39am
post #12 of 19

I used to use crisco to roll out my fondant and all my cakes looked shiny like that, even after sitting for a while. Now I use cornstarch and no more shine. Maybe try rolling with crisco.

marzipandoll Posted 9 Dec 2009 , 10:34pm
post #13 of 19

Pam? For real? Cool!

JustToEatCake Posted 10 Dec 2009 , 1:32am
post #14 of 19

I've steamed gumpaste and it's really shiny but then a day or so later it's back to it's non shiny self so ya'll are telling me that fondant won't do like gumpaste does? I thought maybe that was confectioners glaze.

karinaleongto Posted 10 Dec 2009 , 3:07am
post #15 of 19

you just put a lil crisco in the microwave and give the cake a lil oil masage...lol a viola.

niccicola Posted 10 Dec 2009 , 12:44pm
post #16 of 19
Quote:
Originally Posted by Cakepro

Quote:
Originally Posted by Jolis_Gateaux-2009

Did the Pam change the taste of the fondant? Was it the regular or Canola?

Thanks in advance,
Jolis



No, it doesn't change the taste at all. Isn't all Pam canola oil?




I think you're right: all Pam is canola oil. Just don't buy the butter flavored. Plain Pam is what you want.

Jolis_Gateaux-2009 Posted 16 Jan 2010 , 10:31pm
post #17 of 19

Thank you. I never use Pam or any spray for that matter so I had no idea.

rcolson13 Posted 18 Jan 2010 , 2:16pm
post #18 of 19
Quote:
Originally Posted by Cakepro

Spray it with Pam. Yes, Pam. And then go over the cake with a 1" wide soft-bristled paintbrush to even it out.

I did it most recently just 2 days ago and people were amazed at the gloss.




Does this technique work on cakes covered in buttercream too?

greengyrl26 Posted 18 Jan 2010 , 2:26pm
post #19 of 19

I steam my fondant cakes. And, I've found that if you put them in the fridge immediately after steaming, they keep the shine. I don't think this will work for buttercream cakes, but maybe the Pam technique would? HTH

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