Okay, this is my very first thread so I want to mention how happy I am to finally have started my very own small home based baking business. It definitely creates a peace of mind in my life, however with anything in life there is always something that can mess up at any time. So my story starts in the Bronx, NY this pass weekend. I was in charge of creating my sister -in-laws baby shower cake, and keep in mind last weekend in NY was really humid. As I finished crumb coating the marble cake I created with butter cream, I started to roll out my store brought fondant and immediately I noticed how soft it was and how hard it was trying to place it on the cake. I added powder sugar thinking this would help, and no it was still too soft. So I took my chances and tried to work quickly. As I layered the fondant over the cake it started to tear creating a mess because underneath it was not only butter cream but chocolate. Okay, we can say it wasn't the prettiest of cakes, however it did taste awesome, and the guests and our family did enjoy every bit of it. Could it have been that the house was just too hot. I'm not a pro at using fondant, just starting out and I would like feedback on what not to do, and what to do in case this happens again for myself, and for others. Thanks for reading this,
AI live in Charleston. It gets very hot & very humid.
What kind of fondant did you use? For me, I have found cornstarch to work better than powder sugar. The sugar tends to get even more sticky & changes the fondant then it tears on me.
I have also found it is very important to use te air conditioner! I try to keep it at or below 74.
AI had the same issue too. I bought fonderific this time. My house was 67 degrees. Mine tore each time I moved it. I used cornstarch, even tho it says you won't need it. Maybe I rolled it too thin. At any rate, I'm sorry for the issues. Different types are different consistencies.
I don't remember what brand, but I know it was a butter cream fondant. Yes thanks next time I will use ac and make sure wherever and whenever I decorate its cool enough to do so. Okay so can I use cornstarch even when it rolls out fine? Or should I use powdered sugar? Im glad to see that Im not the only one who has had this issue, it was quite embarrassing to present a cake that wasn't completely a better representation of my greater works. But lesson learned right lol... fondant and heat dont mix . Now I can laugh lol
AI use fondarific. It has a high chocolate content so it is very soft and dries slowly. On hot days, ill walk away a minute then come back to cover.
My momma used to say the one thing you love most about someone is also the thin you hate. So true! It also happens to be true of fondarific. Now, I mix 1 part Pettinice to 5 parts Fodarific. Works perfect for me.
Ok Ill try that instead thanks , and btw I subscribe to you. Thank you very much ladies.
AMe?! Really? I'm so very flattered. Aww you seriously just made my day
Awwe well thanks, and I'm happy to hear that :) but you are talented and as much advice as I can get from talented bakers like yourself and who are more experienced than I will make me the same one day...