I have tried many many times to make a bow out of fondant, however, I can't seem to keep the shape of the fondant after refrigerating it. Any comments or suggestions as to what I should do?
I think that part of your problem may be that you are putting your bow in the refrigerator. That will soften your fondant.
i put little balls of surran wrap inside the bows to hold their shape until firm and have never had a problem. i was under the assumption that fondant and refridgeration are a no no? if you don't have tylose i've used half gumpaste/half fondant
Where can I find tylose? (aside from ordering it online) I heard I can use a bit of Gumtex?
I've put cakes with bows on them in the fridge, and had no problems...they were made with 50/50 gumpaste and fondant. I've never had any problems putting cakes w fondant in the fridge (and they are always very moist...they haven't dried out), so am still confused about why it is such a no-no (even after reading all the threads about it!!).
I've put cakes with bows on them in the fridge, and had no problems...they were made with 50/50 gumpaste and fondant. I've never had any problems putting cakes w fondant in the fridge (and they are always very moist...they haven't dried out), so am still confused about why it is such a no-no (even after reading all the threads about it!!).
I agree with you, I've only had a problem with the bows. aside from the bows, every other little thing that I've made with fondant has come out fine and as kept it's shape.
I'm with ZoesMum, I have no problem refrigerating fondant cakes with bows. My bows are 100% MMF - no tylose added. I've done it many times now and I keep waiting for disaster, but nothing ever happens. Just a note though.... Before you refrigerate a bow, it must hold it's shape. It must be dry and firm. They should be made in advance of the cake and left to dry in proper conditions, so you're not tempted to put it on the cake too early. I fridge all my cakes - I take no chances with fillings - don't be scared to try it on a trial cake and see how your fondant responds to your fridge and your environment. If it works out well, you'll be so pleased to be able to offer any cake with any filling. Good luck!
(Off topic - I love your name ZoesMum - I'm Zoe's Mom too!!)
I don't use anything that requires refrigeration - that way there are never any worries about it setting out after the client takes it. Ha!! Funny!! Great name huh? I guess I should technically be changing mine, since I now am Zoe and Cole's Mum, but hey...I'll always be Zoe's Mum!!
Too funny - My son is Nicholas - if you look it up, they have the same meaning - Cole is short for Nicholas. I totally hijacked this thread! Nice to meet you!
Before you refrigerate a bow, it must hold it's shape. It must be dry and firm. They should be made in advance of the cake and left to dry in proper conditions, so you're not tempted to put it on the cake too early.
I think that this is the key. The bow needs to be dry first.
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