Fondant Tips and Tricks

Always keep it covered when not in use. It dries out quickly.

You will need to massage the fondant to warm it up and keep it pliable. You can microwave it for a few seconds. Use caution! Overheating can cause burns and ruin the integrity of the product.

If the fondant starts to dry and crumble again you can microwave it for a few seconds and massage it. That should restore it to a useful state. Again use caution with this method. If it is still too dry work a few drops of water into it with your hands until it is pliable.

If the fondant is too wet, work some cornstarch into it until it is no longer sticky.

When your pieces are finished, you can brush any remaining corn starch off with a paint brush or damp paper towel.

Constructing your project will be easier if you allow the adornments to dry.

Use a spatula to free the pieces from the wax paper.

Rolled fondant does not freeze well, but can be refrigerated for quite a while.

Fondant will absorb oil from frosting so either use a simple syrup to moisten your cake or serve within 24 hours after applying it to frosted cakes.

Fondant will melt in sun! Keep fondant wrapped cakes in a cool area out of direct sunlight.

We fill our cupcakes with Ganache or some other flavorful treat to make up for the lack of frosting.

Remember to relax, it’s just edible clay. You can remold it!

Vanilla Simple Syrup

1 Cup Sugar
1 Cup Water

Combine the water and sugar in a medium saucepan. Bring to a boil over medium heat until all the sugar is dissolved. Remove from heat and cool slightly. Stir in 1-2 teaspoons of vanilla extract. Store at room temperature in sealed glass jar.