Okay, I need an explaination if anyone has one. I have recently heard of "steaming" fondant once the cake is fully completed and ready to go. What is the purpose? What do you steam it with? I am totally confused on this idea. Any help???
I've wondered about this before too. On a Food Network challenge once I saw one of the decorators steaming his cake after it was complete. I tried it once because I was having a problem with the powdered sugar used to roll the fondant, staying there and leaving a dull dusty look. It seemed to work to make the fondant shiny and the powdered sugar residue dissapate. The only problem I had was that I had a few water drips that left a mark. I was only using the steam function on my iron though, maybe a better steamer would work better.
Hey, I just realized I'm a Junior Member now, no more Newbie!!! Yeah me!!!
The same effect can come from using a small spray bottle of water also. And no drip marks, or anything getting soft.
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