Whether purchased from the grocery store or made to your own recipe, fondant icing is an excellent icing choice for wedding cakes and for other "special occasion" cakes. Drying to a smooth alabaster finish, it can be applied to cakes of all shapes and makes the perfect base for the most inticate or simplest of decoration.
Fondant icing is a soft sugar-based icing that is generally rolled out to a thickness of about 1/4 inch, layed over the cake and smoothed and pressed into place before being trimmed for a perfect fit.
Despite the fact that fondant cake decorations are ideal for wedding cakes, fondant icing is not always easy to work with so here are a few tips to help you get that perfect result.
Tip 1. A thin layer of icing, referred to as a "crumb coat" should be applied to the cake before the fondant icing is added. This produces a sticky surface for the fondant to stick to.
Tip 2. To prevent it from drying out, fondant icing should be put in a plastic bag (or covered with a non-permeable plastic wrap such as Sara wrap) and then placed in a tightly sealed container. The container should be kept at cool room temperature and should never be refrigerated. If the icing dries out and harden it can usually be revived by putting it into the microwave for a few seconds and then kneading the life back into it.
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