Working with Fondant in the Summer Months

Red Carpet Cake by Ro Zinniger

 Working with fondant in the Summer months can be challenging! Some parts of the nation and world can be more than a challenge due to high heat and high humidity. Also, every brand of fondant poses its own challenges, and forget about homemade ... unless you have the time and energy to spend it making it flawless. My studio is in Southern California and about 6 miles inland from the Pacific Ocean. Our Summer months tend to be mild with some humidity and relative heat, however we have our days. I have worked in many areas of the U.S. demonstrating and teaching, and have encountered all types of weather conditions that effect fondant. 

The following are some tips and tricks that may help!

*  Work Surface: If you are working on a Wilton mat, just know that you will have to treat the mat with a dusting of cornstarch if it is a humid day and a super light coat of shortening if it is a dry day. The goal of treating the work surface is so your fondant will not stick and you will be able to roll smoothly. If you are working on stainless steel or granite, make sure that your surface is not too cold as this will tend to make your fondant "dry" or set quicker. Fondant is tempermental and likes room temperature conditions. 

*  Fondant: Before you begin to roll your fondant out, make sure that you condition (massage) your fondant until soft and pliable. That means you have incorporated all the fondant in a kneading motion and the fondant is dough like. Although too soft will result in tearing and not enough kneading results in cracking and elephant skin fondant.

*  Rolling: When using your rolling pin, make sure that you do a pressing forward motion and pulling toward you motion while smoothing. Turn the fondant as you roll, but do not turn the fondant over or you will have a sticky surface and may have issues. Run your hand over the fondant to make sure that you have smooth consistent fondant. No peaks and mountains.

* Working Time: Work diligently and quickly to ensure that your fondant (no matter what brand) is not drying out or forming any elephant skin. It can happen to the best fondant on the market, so stay on top of your project.

*  Thickness: DO NOT ROLL TOO THIN! Roll to the height of a nickel or 1/8 of an inch or so. This will allow your fondant to cover your cake and as you work to cover your cake you will find that it will not tear so readily.

I have so many more tips and tricks, check out some of my classes at www.rozsweetartstudio.com! Take a class today!