Zakared Posted 20 Feb 2014 , 9:58pm
post #1 of

I'm not a newbie, have been decorating cakes for 2-3 years, but have not had too much experience with fondant.  I've watched many, many videos, read many articles and read through the forums for answers.

 

I've seen people use cornstarch, powdered sugar and nothing in regards to when they roll their fondant out for cutting fondant decorations.  When I use nothing, the fondant sticks (and I'm not using tylose for gumpaste).  When I use powdered sugar, the fondant still sticks somewhat, but also dries out.  When I use a teensy tiny bit of cornstarch, I get the dried out elephant skin, making my fondant flowers look like crap.  As a side note, I am keeping the cut flowers covered in plastic to keep it from drying out too fast…and I am using Satin Ice.

 

Any ideas that I can use to keep them looking flawless?  I am a bit of a perfectionist, but I don't remember having this much trouble a couple of years ago when I made fondant roses for a friends wedding cake for the first time.  No elephant skin or problems then.

 

Not sure what is different or going on.

13 replies
BeesKnees578 Posted 20 Feb 2014 , 11:02pm
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Have you tried using a smaller portion of fondant so that you aren't rolling a large sheet which has more time to dry out.

 

When I am working on rolling out small pieces of fondant, I use a pouf (NEW stocking filled with cornstarch) and dab the work surface and check for sticking after every roll.

 

The air, in my house anyway, is very dry right now and my fondant seems to dry out faster....you may want to try a humidifier?  Summer is a whole different story...

Zakared Posted 21 Feb 2014 , 3:09am
post #3 of

Quote:

 

Have you tried using a smaller portion of fondant so that you aren't rolling a large sheet which has more time to dry out.

 

When I am working on rolling out small pieces of fondant, I use a pouf (NEW stocking filled with cornstarch) and dab the work surface and check for sticking after every roll.

 

The air, in my house anyway, is very dry right now and my fondant seems to dry out faster....you may want to try a humidifier?  Summer is a whole different story...

 

 

I was actually rolling a very small portion because I didn't want to do too much and have it dry out on me so fast, but apparently….that's what it did.

 

I didn't think of a humidifier… but, don't know if that would make a difference.  How do you get your fondant pieces to dry smooth without looking like it has dried out cracks?

DanaNZ Posted 21 Feb 2014 , 7:42pm
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AI tried cornstarch but it's a drying agent so I ditched it, I don't use the sugar unless I've added too much shortening and the findant is too sticky. I don't even use it for rolling large items, it always cracks. Cornstarch sucks the moisture out and I'm slow so I don't like it.

I use grease proof paper for small items, let them dry and they peel off clean. I think you guys call it parchment in the states?

I haven't tried gumpaste yet but that's my next project as it dries so much faster and harder. Fondant takes forever and I found the smaller pieces kept breaking.

AnnieCahill Posted 21 Feb 2014 , 8:01pm
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I think the issue is the Satin Ice.  Lots use it but there are also lots of us who don't like it at all.  Can you find a softer fondant and knead the two together?  That's what I do.  I knead Fondarific into the Wilton fondant and it's great.  If you can use something softer and work it into your Satin Ice that would probably help you tremendously.

Zakared Posted 27 Feb 2014 , 11:18pm
post #6 of

Quote:

Originally Posted by AnnieCahill 
 

I think the issue is the Satin Ice.  Lots use it but there are also lots of us who don't like it at all.  Can you find a softer fondant and knead the two together?  That's what I do.  I knead Fondarific into the Wilton fondant and it's great.  If you can use something softer and work it into your Satin Ice that would probably help you tremendously.

Hi AnnieCahill, unfortunately I am limited to the type of fondant I can use because I have a kosher kitchen and not all the fondants are kosher certified.  I thought about making my own fondant, because it would give me greater control over the process, but am concerned that it won't come out well.

 

Do you use cornstarch or powdered sugar to keep it from sticking without it drying out so fast? 

AnnieCahill Posted 27 Feb 2014 , 11:31pm
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AI just looked and Wilton is Kosher, so is FondX and Pettinice. If you can find a soft one to knead into the Wilton then you'd probably be in good shape.

I use powdered sugar.

AnnieCahill Posted 27 Feb 2014 , 11:34pm
post #8 of

AIt looks like Fondarific has a kosher certificate on their website too.

icer101 Posted 28 Feb 2014 , 12:00am
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Hi, when I want to make fondant decorations or gumpaste decorations, I cover a 11"x15" cake board with white freezer paper. I leave the shiny side up. I never put shortening, powder sugar or corn starch on it. I roll out,cut my deco, let it set just a minute and then pick  up with pointed angle spatula and lay under plastic of some kind. (have different ways). I even use my tappit cutters the same way. I keep several lare boards covered with this all the time for this purpose. So easy to handle it all. hth

Zakared Posted 28 Feb 2014 , 5:29am

Quote:

Originally Posted by AnnieCahill 

I just looked and Wilton is Kosher, so is FondX and Pettinice. If you can find a soft one to knead into the Wilton then you'd probably be in good shape.

I use powdered sugar.

 

Annie, I guess I should have been more specific when I referred to kosher products. While Wilton and Fondarific are kosher, one is not acceptable by the organizations here in the United States (because they are done overseas and not supervised here), and the other is unacceptable for myriads of reasons regarding kosher requirements that are too lengthy and involved to explain here.  I am not finding a kosher certificate for the FondX and the Pettinice is also a brand that is done overseas and not supervised here (so I can't use them either).  I have a very niche market where I am and I have to be extremely careful.

 

Needless to say, so far, Satin Ice has been my only available and workable product. Do you think making my own MMF would be soft enough to combine a little with the Satin Ice to make it more workable?

 

Icer101: Thanks for the ideas. 

 

Really, I appreciate all your help.

rex00 Posted 28 Feb 2014 , 6:28am

A

If you loved playing with clay as a kid, you'll love decorating with fondant now! You can roll it out and cut it, imprint designs, create dazzling color effects and form it into just about any shape. Rolled fondant is the flexible, easy-to-shape icing that lets you do it all.

http://www.saugaat.in/18/cakes

AnnieCahill Posted 28 Feb 2014 , 11:02am

AI'm sorry Zakared! I am really ignorant to Kosher requirements. I had no idea about the overseas thing.

I think you should give it a try with mixing your MMF into the Satin Ice.

louglou Posted 28 Feb 2014 , 11:14am

AYou could try adding glycerine? I use cornstarch to stop the fondant sticking and the glycerine helps counter the drying.

Zakared Posted 28 Feb 2014 , 10:53pm

I will try as you have both suggested (AnnieCahill & Louglou).  I don't have any cakes coming up so, it's a good time to practice.

 

I have just seen so many beautiful fondant decorations that look smooth, crisp and clean and, while I know they look that way due to a lot of practice and raw talent, I was trying to figure out how they can look that good without looking dried out and crackly like some of my stuff was turning out.

 

Anyway, I know this is a totally non-sequiter remark, but AnnieCahill….I love your little doggie profile pic, he is just the most adorable thing!

 

Thanks a bunch gals!

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