Fondant Logos

Decorating By joeyww12000 Updated 3 Jun 2016 , 6:10pm by joeyww12000

joeyww12000 Posted 2 Jun 2016 , 7:22pm
post #1 of 4

I'm making a graduation cake and it has the school logo on it. I did one a few weeks ago but the weather wasn't as humid. I placed my fondant, rolled out of course, in the freezer and then made my difficult cuts. I had to work fast but it worked. Fast forward to this week and that technique no longer is an option. So other than rolling out my fondant and letting it dry a bit, how can I get it not to stretch when making my cuts? There has to be a faster way. I thought about using gumpaste but I need the logos to be soft enough to go on the outside of the round cake. Thanks.

3 replies
640Cake Posted 2 Jun 2016 , 8:27pm
post #2 of 4

Would modeling chocolate be an option?

Jinkies Posted 2 Jun 2016 , 8:31pm
post #3 of 4

Try using some cornstarch.  It'll dry it a little but not as quick as Tylose.  Just put a piece of plastic wrap over them when your done so they don't dry out any more.

joeyww12000 Posted 3 Jun 2016 , 6:10pm
post #4 of 4

Time and cornstarch did the trick. Thanks!

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