I just started working with fondant and only make cakes for family so I'm definitely learning. My question is how do you determine when you use tylose and when you don't. Is fondant still edible with tylose or is it too hard to eat? I made cupcakes with a fondant cover decoration and it took the shape of the buttercream underneath. Any tips or tricks on this? tia.
AIf you want an item to set hard, then you add tylose to your fondant. This is generally for toppers, like figurines or bows etc. The more tylose you add, the faster the fondant dries. This can be a good thing - if you want to preserve a difficult shape that would sag under gravity, I would add a lot of tylose to the fondant eg the legs of a standing figurine, or an elephant's trunk that I wanted raised in the air.
Of course the faster the fondant sets up, the faster you have to work, so it's a good idea to practise a shape first, then add the tylose to the fondant and re-make the shape.
If you're just covering a cake with fondant, or adding flat decor eg cutouts, then you don't add tylose. You want to have the time to smooth these items well and you don't really want a hard fondant sheep covering your cake!
The fondant/tylose is edible - they're just hard, so perhaps they're not the most pleasant things to eat - my kids often eat the figurines, but it's not my cup of tea. Then again, I'm not really a fondant/frosting kind of girl. Perhaps if you could coat a cake in salted nuts or potato chips I might be lining up for some cake.....
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"........ Perhaps if you could coat a cake in salted nuts or potato chips I might be lining up for some cake....."
adding a bit of tylose helps your bows stand up nicely also.
A[IMG]http://www.cakecentral.com/content/type/61/id/3279819/width/200/height/400[/IMG] this is another new potato chip this one doesn't need dipping in chocolate
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