08
Oct
You may need to add more syrup to keep it pourable but not too thin. Since its basically just a sugar mixture there isnt much flavour in fondant.
When it is time to cover the cupcakes you take out the fondant place it in the double boiler add a little sugar syrup and gently heatmelt the fondant.
How to melt fondant icing. To do this take some white rolled fondant put it into a microwave-safe bowl and heat it for a few seconds to soften it. You have to heat it until it is almost liquid but not quite melted. Next add a tablespoon of hot water and stir until you have a liquid cream.
Find out all about it here. Add a little water to some rolled fondant in a microwave safe bowl. Microwave for little bits of time.
Stir until smooth and runny. I cant tell you how much water and fondant but just make it runny. Be careful this is hot sugar youre playing with.
If it starts to harden in the bowl just pop it back in the microwave. Cracks can also be smoothed out with an icing smoother or your fingertips. Do not wet your fingers with water as this will cause the fondant to melt and tear further.
If the area is still unsightly you can always pipe on the spot or place a design element over the flaw. A cover-up may be the best solution. The best way to fix sticky fondant is to knead more icing sugar into the paste until it returns to a nice working consistency.
However this might not always be possible. Therefore depending on what stage of sweating your fondant is at you have a few different options. All of which I have detailed for you below.
If playback doesnt begin shortly try restarting your device. Videos you watch may be added to the TVs watch history and influence TV recommendations. In a saucepan set over low heat or in the microwave melt the white coating or chocolate stirring until smooth.
Sift the confectioners or glazing sugar into a large bowl and add the corn syrup and hot water stirring until smooth. If youre using a mixer set it on low speed so the icing doesnt become too aerated. If it gets too cold gently reheat it in the microway oven a few sec.
Now take the cupcake and dip it upside down in the hot fondant. Carefully shake the excess fondant off. I like to dip my cupcakes so the fondant sticks to the paper cases.
Set the cupcakes aside and let them dry. To make fondant icing you will need a lot of sugar and some glucose syrup and water. Per 500g 11lbs of sugar you will need 175g 6 Oz of water and 100g 35 Oz of glucose syrup.
If you cant purchase glucose syrup you can use corn syrup instead. Put the water and sugar into a saucepan and bring to boil. Pour the marshmallow into a bowl add water and then put it in the microwave to melt.
Grease another bowl with your shortening. Lightly dust your surface with cornstarch or confectioners sugar. Using a fondant roller or rolling pin roll out your fondant.
Turn it about a quarter of the way after every roll to prevent it from sticking and ensure the thickness of your fondant is even. You can just melt marshmallows add water sugar and a fat and knead it all together once cooled down. This type of fondant tends to be easier to handle and more pliable although the process may get your hands rather sticky.
Since its basically just a sugar mixture there isnt much flavour in fondant. You can make the poured fondant weeks ahead and then just store the un colored fondant in a plastic bag in the refrigerator. When it is time to cover the cupcakes you take out the fondant place it in the double boiler add a little sugar syrup and gently heatmelt the fondant.
You may need to add more syrup to keep it pourable but not too thin. How to Make Marshmallow Fondant Icing Place your marshmallows in a heat proof bowl. Add water and melt the marshmallows in a double boiler or in a microwave on medium at 30 seconds intervals.
Stir the marshmallows every now and then to help them melt more consistently.