Choco-Pan Rolled Icing?

Decorating By Bugs-Mommy Updated 1 May 2008 , 7:02pm by JoAnnB

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Bugs-Mommy Posted 1 May 2008 , 6:40pm
post #1 of 2

Ok, so I ordered the Choco Pan Rolled Icing as a substitute for the fondant to do a wedding cake (MY VERY 1st WEDDING CAKE!!!) and while checking it out I noticed that it is SOOO much softer and more "pliable" than regular wiltons fondant... I am nervous because the bottom tier is 14" and I am afraid that this stuff is too soft and will tear. It also does not get hard like fondant,,, I rolled some balls and let them set out to see what they would do over night and they were still pretty soft this morning... What should I do to make this stuff "stiffer" without ruining the taste... HELP! TIA

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JoAnnB Posted 1 May 2008 , 7:02pm
post #2 of 2

It will help to roll it out on a mat, not too thin, and use the mat to flip it over onto the cake. An extra pair of hands is really useful.

If you want to firm up the balls, you can mix it with tylose (tsp per pound) or with already made gumpaste 50/50. Otherwise let them sit, they will harden some.

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