Tips for covering cakes with fondant
Why is the bottom sometimes visible through a layer of fondant?
Any variety of fudge used to cover a cake is very sensitive to moisture, so you need to be careful not to get your fudge-covered cake wet .
- First, you should use dry cookies, buttercream cakes, or store-bought cookies as a base.
- Second, don’t be overzealous about drenching the cake in sugar syrup or liqueur.
- Third, a fondant-covered cake should be stored in tightly closed, airtight containers.
How long does a cake with fondant last?
If the cake is wet, it will take longer to dry. If the cake is very dry, there is a risk that the fondant on the cake will warp after two days. Also keep in mind that the shelf life of a cake covered in fondant is shorter in dry and hot climates than in cool and humid places.
Why does a fondant tear?
When you roll out the fondant, remember that it shouldn’t be very thin. It is enough if you roll out the fondant to a thickness of 2-3 mm. Apart from the fact that a thinly rolled out fondant can tear when covering the cake, all the irregularities of the cake base are visible under the thinly rolled out fondant.
On which surface do you roll out the sugar fondant?
There are several ways to roll out the fondant, but before you roll it out, the fondant must first be kneaded until it is supple.
- Fondant can be rolled out on a table and dusted with powdered sugar or starch.
- Fondant is easy to roll out on a silicone baking mat greased with coconut oil.
How to make sugar fudge on a cake
To make the sugar fudge on the cake shine, after decorating the cake, cover the fondant with a 1:1 solution of honey and vodka. To do this, take a soft brush and apply the honey vodka solution to your creation by wetting it with the solution. After a few minutes the vodka will evaporate and your cake will be shiny. Alternatively, there is also a food gloss spray available in stores.
How and for how long can the fondant be stored?
Fondant can be stored in a jar with an airtight lid or plastic bags for a few days to a week. The fondant cannot spoil, it is only important to protect it from air so that it does not dry out and from moisture so that it does not get soggy.
A few tips for working with fondant
NEVER apply a layer of fondant to a wet base – soaked cakes, sour cream, etc. Fondant will quickly dissolve when wet and slide off the cake. Therefore, a buffer layer should be placed between fondant and cake. This can be marzipan, ganache or a thin layer of buttercream. If using buttercream, place the cake in the fridge until the buttercream has set before applying the fondant. To glue the different parts of the fondant motifs together or to glue the decorations to the fondant layer, the glued area should be slightly moistened with water. Alternatively, there are sugar glue in the trade. If the fondant is left out in the air for a long time, it will dry out. You should make fondant figures in advance and let them dry well. You can also decorate the fondant motifs with food coloring.
If the fondant has cooled and is difficult to roll out, it can be warmed up a little in the microwave or in a hot oven to make it malleable again. Unused fondant can be stored in the fridge (1-2 weeks) or in the freezer (1-2 months) if wrapped in plastic wrap beforehand. Ready dried fondant motifs should be stored in a tightly closed container in a dry place. They can be stored for several months.
If the layer of fondant on the cake is torn
All seams and patches can be smoothed out with a wide brush that you dip in water and smooth down to the ideal surface. If there is an air bubble under the fondant, you can simply poke it with a needle and smooth out the area by hand.
What kind of cream is suitable for fondant?
The best-known creams for cakes that are suitable for fondant are butter cream or ganache. The two creams have the advantage that they can be spread perfectly smooth and are solid when cooled. Contrary to cream creme, cream cheese creme, milk creme or custard, which have high water or acid content, must not come in direct contact with fondant. Too much moisture or acid dissolves the sugar in the fondant.
How to knead fondant properly
Fondant works best at room temperature. The fondant should be homogeneous, dense, non-porous, non-sticky and flexible. If the fondant becomes too elastic and stiff during work, warm it up a little in a microwave, knead it with your hands or, if it’s overheated, knead it into powder a little more and continue working. If it starts to crumble, you can add water or lemon juice and knead again.
How to cover and smooth a cake with fondant
Carefully roll out the rolled out fondant on the work surface, then loosen it and dust with some icing sugar. Then carefully roll it up on the rolling pin, hold it over the well-chilled cake and unroll the fondant again, starting at the edge of the cake. Wrinkles on the sides will not be if you roll out fondant with a large reserve, and when you start to cover, fondant will stretch well under its own weight and lie flat. Only the leveling cream under the fondant should be well hardened so that there are no dents when covering it. Have fun and good luck with your next fondant cake!