Tip 1. A thin layer of icing, referred to as a "crumb coat" should be applied to the cake before the fondant icing is added. This produces a sticky surface for the fondant to stick to.
Tip 2. To prevent it from drying out, fondant icing should be put in a plastic bag (or covered with a non-permeable plastic wrap such as Sara wrap) and then placed in a tightly sealed container. The container should be kept at cool room temperature and should never be refrigerated. If the icing dries out and harden it can usually be revived by putting it into the microwave for a few seconds and then kneading the life back into it.
Tip 3. Do not refrigerate fondant icing but store it, and use it, at room temperature.
Tip 4. For that truly professional looking finish, and to obscure any rough edges, make a decorative border to go around the cake and, particularly, to cover the join between individual tiers.
Tip 5. If the cake has a number of tiers, each tier should be iced individually before the cake is assembled. It is also advisable, when the final design permits, to store the tiers separately and then to assemble them only when the cake is necessary.
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