Painting Fondant

Decorating By parismom Updated 7 Feb 2007 , 9:14pm by parismom

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parismom Posted 7 Feb 2007 , 1:51am
post #1 of 8

When I paint on fondant (food color gel plus vodka, for example) it never really dries. It stays wet or at most semi dries but still feels tacky to the touch and stays REALLY shiny. Is it b/c after I am finished I refridgerate the cake?

Is this normal for everyone or am I doing something wrong?

7 replies
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parismom Posted 7 Feb 2007 , 2:03am
post #2 of 8

Example is the new cake i made of a guy sitting at his desk in my pictures - notice the extreme shine?

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doescakestoo Posted 7 Feb 2007 , 2:12am
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Could be the fridge. I have painted on cakes covered with fondant and they dried well. Yes with Everclear alchol and dried to the touch.

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sirius Posted 7 Feb 2007 , 2:19am
post #4 of 8

i've painted on fondant too, but leave the work for at least 48hrs to dry. i think you can't refrigerate fondant without it becoming tacky.

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eriksmom Posted 7 Feb 2007 , 2:20am
post #5 of 8

i talked to a woman today who paints on cakes, and she says she just uses water with her colors. she is experienced in actual water color painting, and said this works best for her. i did my first butterflies last night. i mixed piping gel with my color. its still quite tacky, but its drying nicely, i guess. i still have to do the other side. the piping gel on the wafer paper gives it a really nice sheen, but i don't know how that would work on fondant. i tried another butterfly with the color mixed with a drop of water. didn't do so well. good luck, and keep us all posted on what you find works best.

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parismom Posted 7 Feb 2007 , 4:03am
post #6 of 8
Quote:
Originally Posted by sirius

i've painted on fondant too, but leave the work for at least 48hrs to dry. i think you can't refrigerate fondant without it becoming tacky.




But with buttercream - you have to refridgerate it right? If it contains butter....

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drwendy Posted 7 Feb 2007 , 7:02pm
post #7 of 8

Generally buttercream recipes do not have to be refrigerated for a couple of days. There is butter, but there is enough solid (in the incorporated sugar) so that bacteria can't grow. Interestingly, it isn't strictly necessary to refrigerate butter at all, just keep it airtight. They make cute little ceramic butter thingies that hold a little puddle of water around the butter to insure an airtight seal when the lid is put on. Refrigerating butter is an American thing, mostly for convenience, and so it will keep longer. But you're fine with buttercream at room temp for a few days once the fondant is on and it won't dry out (do NOT cover it once fondant is on...fondant gets mushy and nasty).

In answer to your question, I always paint with gel color in vodka and it seems to dry just fine. If there's any water at all, it will stay shiny. Some folks like that and mist the whole thing with a clean airbrush to shine it all once they're done.

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parismom Posted 7 Feb 2007 , 9:14pm
post #8 of 8

Wow thanks! Wonderful info!!!!

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