Cake! magazine by Australian Cake Decorating Network November 2017 | Page 84
How to deal with sticky fondant?
I have one word for you, shortening!
This is an amazing product that can
help you in so many ways. A lot of
people then to keep adding cornstarch
or confectioners sugar and this is a
huge mistake as the fondant will get
dry quickly. Just put a light coat of
cornstarch on the table where you will
be rolling it out and put some shortening
on your hands and a thin layer on top of
the fondant when finished. This should
help a lot.
When you need a sugar paste that is Extra ...
Cornflower vs icing sugar?
To roll fondant I prefer cornflower
or cornstarch as we call it in U.S.
Personally I feel icing sugar or
confectioners sugar tends to make the
fondant dry out faster.
What is the best way to color fondant?
It depend on the shade of color you
are looking for. If you are looking for a
deep color shade of fondant it is best
to buy it if is already available on that
color. Adding way too much gel into
the fondant will change the consistency
of it, however it is still possible. If you
want to do that I will then suggest you
to color the fondant several days before
using it as it will be more set and ready
to use after one or two days. It won’t
be as soft as it used to be when you
made the color. Another option is to
use colors in powder form. In this way
you can add as much as you want
without changing the consistency of the
fondant. I tend to use a combination of
both.
“Extra”
now launched
available in stores across Australia and New Zealand
more information
facebook.com/citycakesbenny
citycakes.com
instagram.com/p/skLqBVhwjP
With 12 colours in 250g, and white available across a range of pack sizes
250g
1kg (2x500g) 3kg (3x1kg) 10kg (4x2.5kg)
Resealable Tub Resealable Tub Resealable Tub
Renshaw Extra, specifi cally formulated to be fi rmer and more elastic, perfect for
Australasia’s weather. It can be rolled thinly and gives excellent coverage. The
greater elasticity means that it is ideal for covering deep cakes too.
For more information:
E [email protected]
P 1300 50 30 40
sandiegocakeshow.com/instructor/benny-rivera
Join the conversation
www.renshawaustralasia.com