Business By CityMourge Updated 30 Nov 2013 , 9:37pm by CityMourge

CityMourge Posted 28 Nov 2013 , 2:12am
post #1 of 6

ADecorating with fondant is fairly new to me so all input is much appreciated. I want to cover a full sheet 2in high cake in grey fondant. I know how much I need... I think. Is there a way to roll/sheet out the fondant 24 hrs before covering the cake with out it drying out or anything? Put it on a rolling pin? I was planning on making my own fondant, how do I get a nice grey? Trying to avoid making multiple colors and kneading in more color.

5 replies
Psyched baker Posted 28 Nov 2013 , 2:25am
post #2 of 6

AI have a large silicone mat that I use to roll my fondant on. You could roll it out on a mat and lightly spread a bit of Crisco on top and cover it with plastic wrap and refrigerate until you are ready. I sometimes do that when using MFF so that is is a little more firm when I go to put it on the cake. You may need to let it come closer to room temp before you put it on the cake. As far as the coloring goes, I usually start out with less color than I think I will need as you cannot go back if you get too much. I have been using my kitchenaid mixer to mix color into fondant as it is faster and less messy. I would use black food color to get the grey color. I like to have the color I am trying to get around to reference it (on your computer or a pic in the kitchen to compare to while you work to get the right color. Good luck with it!

daprincessnora Posted 29 Nov 2013 , 6:51am
post #3 of 6

AGreat tips psychic baker which make me wonder; isn't the fondant getting harder when wrapped and put in the fridge ? If you get it out to set in room temprature it wouldn't condense and become sticky after that? Also which paddle do you use in kitchen aid for folding fondant? Do you need to rub the paddle and the bowel with some shortening to prevent stickiness of fondant? I always do that manually but it takes effort specially on large quantities

Psyched baker Posted 30 Nov 2013 , 2:25am
post #4 of 6

AIf you wrap the fondant, it will not dry out. The act of putting it in the fridge does make it more firm but setting it out on the counter about 5-10 min before covering the cake will bring it back to being ready to use if it is already rolled out. I haven't had a problem with any condensation but I do remove plastic right when I take it out if the fridge. You can leave it at room temperature but you need to ensure that you coat lightly with Crisco and cover to ensure it doesn't dry out. I don't recommend leaving it out when using MFF (tends to be more pliable to begin with and could stretch out too thin on you) but would be fine with MMF.

I use the dough hook to mix my fondants or to put color in them sometimes but most often I just knead by hand. HTH :)

daprincessnora Posted 30 Nov 2013 , 4:51am
post #5 of 6

AThanks a lot [@]Psyched baker[/@] yes definitely helpful :)

CityMourge Posted 30 Nov 2013 , 9:37pm
post #6 of 6

AThank you! Definitely helpful info.

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