If you’re new to the world of sugarcraft, getting to grips with fondant icing for the first time can be a bit tricky. It’s all too easy to jump right in and end up with icing stuck all over the place, crinkly and bubbly finishes, and tears and cracks all over the place.
But don’t give up! These 7 tips will help you master the art of fondant icing decorating in no time.
- Keep It Under Wraps. Fondant icing can dry out very quickly. Any icing that you’re not working with should be wrapped in cling film to make sure it doesn’t dry out until you need it. Once it dries you’ll never be able to get the smooth finish you need, and the icing will crack and break easily.
- Dust Your Surface And Tools. As you work with fondant icing it begins to become pliable but also very sticky. This means it can stick to your work surface, your rolling pin, your hands and anything else and soon become torn and damaged. To avoid this give your worktop and any tools a sprinkling of icing sugar.
- Don’t Refrigerate It. Once you’ve decorated your cake with fondant icing, don’t put the cake in the fridge. In a cold environment the icing will sweat and the sugar in it will begin to melt slightly, ruining the appearance of your cake. Instead cover your cake or place it in a sealable cake tin and leave it in a dark cupboard.
- Always Knead It. You can’t just roll out fondant icing straight from the pack if you want the best results. Take your icing in hand and knead it on the work surface, roll it between your hands and generally give it a good going over. You can the icing to become pliable and easy to work with, but if you over knead it you can dry it out and cracks can appear. It’s a delicate balance but one you’ll quickly understand.
- Don’t Use Too Much. When it comes to fondant icing, don’t go overboard. An incredibly thick layer of fondant icing can be overpowering so try to keep it about 3mm thick if possible. Also, working with large lumps of fondant can be difficult for novices so at first work with smaller amounts so your hands and wrists get used to kneading it.
- Don’t Use On A Refrigerated Cake. If you’ve had your base cake in the fridge overnight, or for any amount of time, allow it to return to room temperature before applying fondant icing. The coolness will affect the consistency and make a good finish difficult to achieve.
- Don’t Use Dry Icing. If your icing has dried out or you’ve over-kneaded it you will find that cracks and splits begin to occur in it as you work with it. Excess icing should be wrapped in cling film and stored in an airtight container between baking sessions.
Fondant icing is an incredible medium for all aspects of cake decoration, from simple coverings to detailed models, and it works equally well on huge wedding cakes down to a batch of cupcakes. Keep theses 7 tips in mind when you’re using it and your cakes will look simply stunning.
If you want fondant icing in a huge range of colours visit Renshaw Baking today.