How Do I Knead Paste Colour Into My Fondant Without Incorporating Air Into It?
Decorating By pastrymaniac Updated 23 Sep 2014 , 10:14am by Siany01
Hi everyone,
when I work with white fondant I don´t face this issue (at least not so often or seriously) but when I have to colour it I end up incorporating a lot of air into my fondant which causes quite a few air bubbles. I still don´t know the correct technique to knead fondant and not do that I guess.
Does anyone know any good video tutorial on this or fool proof method?
Thanks very much.
Cheers :)
What kind of fondant (brand) are you using? I never had such a problem. Have you ever watch shows like Cake Boss? Just watch how they do it. Try watching these videos. Just put a bit of color into the dough before you start. http://www.wikihow.com/Knead-Dough OR http://allrecipes.com/Video/36/How-to-Knead-Dough/Detail.aspx
AI find you have to let it rest for a good few hours, preferably overnight after colouring. It lets the colour develop more and it allows the paste/fondant firm up again which helps with the air bubbles. Might not be the best way but it works for me.
Just as Siany01 said I always let mine rest after kneading in color. It is far too soft for me to work with if I don't.
I had this problem for a long time until I realized that they way I knead bread is NOT the way I knead fondant. Instead of pushing the heel of your hand into it, turning, folding it over on itself and repeat - you push your heel of your hand into it, turn in, stand it on it's side, push it down onto itself and repeat.
Thanks for the reply everyone.
I am using a premium brand of english fondant created for wedding cakes and I am very happy with it although it forms air bubbles a bit easier than the older brand that I used which was not as good.
I think my problem might be the same as yours dukeswalker, the way you described it is exactly how I do it :) !! I also used to knead fresh bread dough and fresh pasta dough at work and old habits die hard... I will tryto knead differently and see some videos of other cake decorators kneading.
Thanks again, cheers.
Quote:
I think my problem might be the same as yours dukeswalker, the way you described it is exactly how I do it :) !! I also used to knead fresh bread dough and fresh pasta dough at work and old habits die hard... I will tryto knead differently and see some videos of other cake decorators kneading.
Thanks again, cheers.
Me too! I've been baking bread for years with my mom. So when I heard the word "knead" I just went with what I knew. After changing my method for fondant I no longer have bubbles in my fondant.
AI agree with the kneadin part, when I first started I did the same thing (knead as bread dough) but I changed and it eliminated the bubbles but I find when I colour I have to knead more like bread to get the colour even. If I fondant knead it doesn't get rid of the streaks so that's why I find resting is better after kneading in colour.
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