Hard Cake???

Decorating By soldiernurse Updated 23 May 2013 , 7:15pm by maybenot

soldiernurse Posted 23 May 2013 , 10:04am
post #1 of 4

ACC Pros...I'm making my daughter's wedding cake in October. I'm nervous as this is my first wedding cake and I'm just a beginner..I've done the Wilton cover cakes 2011 (my first cake) and 2012 with some other tiered fondant cakes after that using marshmallow fondant...my question: Can I use a gumpaste/ marshmallow fondant mix for stability and if so, what ratio??? I don't want it too hard and 50/50 would be too hard I think but again, I'm no expert. Advice please!! :-[

3 replies
leah_s Posted 23 May 2013 , 11:28am
post #2 of 4

A"For stability"? The fondant does not provide stability if you're referencing supportingthe cake tiers above. That's all in your support system. If by stability you are referencing the keeping quality of the fondant itself if perhaps you serving a hot and/or humid climate, use commercial fondant rather than homemade.

soldiernurse Posted 23 May 2013 , 1:11pm
post #3 of 4

@Leah, yes I am talking about the stability/integrity of the fondant..sorry about the confusion there..tks!

maybenot Posted 23 May 2013 , 7:15pm
post #4 of 4

I wouldn't use gum paste in my fondant unless it was for accents/modeling. 


For a "stiffer" fondant, I prefer to add in some Wilton fondant.  It makes a great tasting product that's easy to work with.

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