Why Do My Fondant Tops Go All Sweaty And Slimy?!

Baking By poorlittlefish Updated 2 Mar 2012 , 9:00am by poorlittlefish

poorlittlefish Posted 1 Mar 2012 , 9:09am
post #1 of 5

I don't understand why, whenever I make cupcakes with fondant tops, they go all slimy. I know this can happen if you store the cupcakes in the fridge, but I don't do this. I usually store my cakes in a big tupperware container (lidded) to help them keep fresh for longer, but within a matter of hours the fondant tops start looking sweaty and within a day or two they are extremely sticky and slimy. Even if I leave them uncovered in the kitchen they still go slimy! I thought that maybe my sponge was too moist, but the same thing happened when using a different recipe, and I've tried dusting icing sugar over the tops but that didn't work either.

Any ideas?!

Many thanks.

4 replies
emma_123 Posted 1 Mar 2012 , 9:21am
post #2 of 5

Its probably because of keeping them in tupperware as it tends to make them sweat they need to be kept in cardboard boxes ideally as plastic boxes or tins can make fondant sweat.

mcaulir Posted 1 Mar 2012 , 10:12am
post #3 of 5

Leave the lid off the container. Do you live somewhere very humid? That can cause this kind of problem.

shuswapcakes Posted 1 Mar 2012 , 3:10pm
post #4 of 5

Def. place them in a cardboard box, this should solve your problem! I was putting all my toppers in air tight plastic containers too and I when I went to pull them out they would be one big slimy clump all together, it was so frustrating. I haven't had that problem again since switching to carboard boxes icon_smile.gif

poorlittlefish Posted 2 Mar 2012 , 9:00am
post #5 of 5

Thanks, but they're going slimy even if I leave them out on the worktop. Could it just be that they don't like being in a warm room? Next time I might try storing them in the spare bedroom as we don't both putting the radiator on in there.

I was taught to cover the tops of the cakes with buttercream before topping with fondant. Could the moisture from that somehow be "seeping through" and causing the slime or does everyone use buttercream under fondant successfully?

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