Does anyone have any tips for pouring fondant? I poured it over a 10" and 8" round cake that were placed on cooling racks, let them dry then tried to cut them off the racks. It left the bottom all ragged and chiped and left the cake with a large crack in it. How do you work that stuff, especially if you use it for petite fours?
Any help would be greatly appreciated.
You have to move it around a bit after you do the initial pour to keep it from sticking to the rack. I have a big one in my gallery if you want to take a look it cracked a bit on top too because I think it crusts over and will crack a bit when you move it to another surface.
Doing petit fours is harder for me at least than doing a large cake because the space needed to move the petit fours around so on the little guys I always get a bit of a raggedy edge too.
Anyone else know how to prevent these raggedy edges?
This is probably the most incorrect way but it works for me. I do not pour the fondant over the cakes on a cooling rack. I pour the fondant over the cakes in a baking tray. As soon as I pour one, I pick it up, wipe the bottom with a gloved finger, then put it on the cooling rack. I also wipe my glove after each cake. It is time consuming but it sure cuts on the drips. Hope this helps.
I forgot to say that I have a spatula that is about 2 inches wide that I use to move these.
I've never used the poured fondant, but I have done some petit fours with candy melts. I would think that you could put your cake on a cake board that is the same size or even slightly smaller than your cake. That way, your cakes wouldn't stick to the rack. You would be able to get a spatula under them to move them and not mess up your icing.
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