Today has been a disaster. In May there's several birthdays coming up and I'm invited to several of them and as a rule when I'm invited I will make them birthday cake as a present.
Anyway, one of my cosplay friends invited me to hers and I thought it would be a good idea to make rainbow layer cake as a surprise rather than just the plain chocolate I usually
So today I did a practice............with liquid food colouring. That turned out to be 'not bake stable' so you can imagine 96% of the nice colours I had disappeared.
Is there a way to make my colouring bake stable, or will I have to re-buy my colours as the gel versions?
Second question, if I'm allowed two questions on the same thread?
I had leftover fondant from my last cake, then I put back in the packaging and stuck it with my other cake things in a drawer...............and its rock hard.
Any way of making it pliable again? Or is it just a case of 'destination bin' ?
Not sure about question one-
Question 2- I think it might depend on the brand of fondant. I know certain brands such as "Duff", "fondarific" and (Possibly) the new wilton decorators fondant can be warmed at very short intervals in the microwave, as well as a good amount of kneading and they should be okay. However Fondant that is typically dryer to begin with like Wilton, usually once its dry like that I toss it, I can never get it back to its original state. I have heard of using shortening but I haven't tried it. Best of luck!
Its a supermarket own brand and I think the other one is a brand called Culpritt?
I only ask since I thought it would be a shame for it to go to waste :)
I typically use 'older' fondant to cover the cake boards with since that's how I deliver all of my cakes. I do make my own fondant however and it generally doesn't last longer than 30 days. You heat up fondant in the microwave in 5-6 second intervals but you don't want it too hot.
Next time pop the left overs in the freezer . That way it will still be soft when you go to use it. Once it is thawed out of course.