How to work with fondant in hot weather

This is how i help my fondant covered cakes not to sweat in the refrigerator. Weather will affect your fondant icinghumidity will make the icing sticky and very cold weather will make it as hard as a rock.

We do use fresh purees in between layers sometimes.

How to work with fondant in hot weather. The first thing you can expect with normal fondant is that it will slide down the sides of your cake and all your figures will wilt. However since I live in a hot humid climate I have a few suggestions. One thing I usually do is add a little more powdered sugar.

Another is to add about 1 tsp. Of CMC for every pound of fondant. During hot weather work in an air-conditioned environment.

Use the powdered sugar to dust the fondant and reduce stickiness. Continue to dust fondant until easy to handle. Do not over dry.

In terms of holding up to the heat fondant which is lower in fat and stabilized by the gelatin which is often an ingredient tends to hold up the best. But even so the hot sun can make delicate shapes droop and food coloring bleed so try to keep the cake in as cool and dry a place as possible. If you have hot hands this will tend to make your icing sticky and then you will be tempted to over use corn flour that will dry your icing.

Cool your hands under cold water and keep your corn flour to a light sprinkle. Weather will affect your fondant icinghumidity will make the icing sticky and very cold weather will make it as hard as a rock. Another tip is to make the buttercream that adheres the cake and fondant as stiff a possible but still delicious and manageable.

You definitely want to prevent melting buttercream under the fondant. If it melts it can create bubbles under the fondant or seep through. Not a pretty look.

Overall though fondant is a good option for hot weather. On the left unflavored gelatin is added dissolved in water heated to melt cooled to lukewarm added to cream thats three-fourths whipped. On the right a mixture of sugar and Instant ClearJel two parts sugar to one part ClearJel is sprinkled into whipped cream thats five or six turns shy of being finished.

If possible work early in the morning or later on in the evening when it is cooler. Do your baking at a different time or in a different room to your decorating so you dont make your working area even warmer. Fit black out blinds to your windows these are relatively inexpensive and keep a lot of heat out.

Always work with fondant in an air-conditioned room and try to make sure the cake is displayed in a place with air-conditioning. When rolling fondant out use cornstarch instead of icing sugar to prevent the fondant from sticking to the table. Add water to a saucepan heat and dont allow it to boil please.

Place the plate of the soaked gelatine on hot water in the saucepan still on heat stir until it dissolves completely. Add the 1 tablespoon liquid glucose stir to also dissolve completely. Watch the video below to see how its done.

You guys have been requesting this video for quite a while now. This is how i help my fondant covered cakes not to sweat in the refrigerator. If your room is too hot it will make the fondant too soft to work with.

Use a fondant roller to roll it out on a clean dry surface a silicone pastry mat works great. Whatever your surface dust it with powdered sugar to prevent sticking. Fondant should be rolled out to 18 thick.

You want it to be warm enough to work with but too much heat can turn it to liquid and make things incredibly oily. The trick is to take fridge breaks and put doughs and frostings in the fridge for a few minutes when it starts to look like its getting a bit too warm. Sticky fondant is the worst type of fondant to work with.

To fix it add some shortening to your hand and the workspace then add powdered sugar and some tylose powder. If this doesnt work then the fondant is unusable. When fondant gets hard it can be brought back to life by microwaving in 10-second bursts.

We do use fresh purees in between layers sometimes. We slice the layers as thin as we can get. Spread purees like Rasp and maybe mango or passion fruit.

Its a good look kind of like a petite for. Crumb in a buttercream and cover in fondant. Pm if you like.

Although we love the sunshine here in the UK the extreme hot weather that we have been experiencing lately is a cake artists worst nightmare. As Im sure you know when you are creating a buttercream finished cake you dont have the extra protection of a layer of fondant to safeguard and protect the cake underneath and keep eve.