Saturday, June 28, 2014

TIPS OF THE TRADE - Summer Fun too!

Slice of Heaven's 

Star Spangled $ALE!
Get 10% off in our Online Shop!!!


Tips of the Trade: 


Q: How do you get fondant with no cracks?
A: Most cracking is caused by 5 main reasons.
1. Fondant is too dry. Add shortening or buttercream icing. (see below)
2. Using an unbalanced recipe. When making fondant from scratch blend all ingredients thoroughly. I like using the freshest materials I can.
3. Not kneading it enough to warm it up. To get the best results fondant must be kneaded to a soft and pliable consistency before rolling or sheeting. Microwaving a block for only 15 seconds can help to warm the fondant to allow easier kneading. (Caution: over heating can cause burns to your skin & dry the fondant.)
4. Not quick enough manipulating the fondant and it drys.  Try THE PRO MAT Fondant Application System. Roll your fondant between two food-safe vinyl fondant mat. Visible guide marks allow proper sizing before your apply.
5. The ambient room temperature is too warm causing drying & over stretching?
  • Try kneading in a dollop of some delicious flavorful buttercream icing to restore a more pliable consistency, flavor your fondant and compliment your cake.
  • Try this: If the cracks are along the edges of the cake, rub some white vegetable shortening into the fondant and rub in a circular pattern until smooth. Don’t worry, the shortening will absorb into the fondant.
  • Greasing your work surface with veg. shortening will also moisturize while prevent sticking.

Join SASI Cake Club for monthly "hands on" sugar projects. But the learning doesn't stop there! You can also purchase past projects tutorials too and not miss out on the fun & creativity!  In July we're taking having fun in the sun with 3 fun and easy FAIRY CAKES!!! Angels Cuppies, French Twist, & Floral Texture Toppers! Register to receive instructions!




No comments:

Post a Comment