There’s nothing worse than creating a beautiful cake, only to have your fondant sweat and slide off! Read on for our prep and storing tips to help you achieve professional cake decorating results every time.

PREPARATION

TIP – Kneading: Knead fondant gently to ensure it is smooth and a little warm. Be careful not to over-knead as it will become very sticky and unmanageable.

TIP – Start Small: Knead fondant in batches – this will make it easier on your wrists and potentially less work if you don’t need to use the entire packet.

TIP – Icing Sugar: Be careful not to over knead or add too much icing sugar or cornflour to your fondant as this will result in dryness and cracking. You might find your fondant becomes a lighter colour as well.

TIP – Work Quickly: Work as quickly as possible when kneading and decorating with fondant. It dries quickly, which can lead to cracking when trying to decorate.

TIP – Drying: To prevent drying out, wrap fondant you aren’t working with straight away in cling wrap.

TIP- Weather and temperature: Very cold weather will make your fondant hard, while humid weather makes it very sticky. Keep this in mind when making a special occasion cake without much time to spare. Try to prepare fondant in air conditioning, cool/warmer conditions or run your hands under cold/hot water and dry thoroughly before preparing.

 

STORAGE

TIP – Colour Fading: Coloured fondant may fade with exposure to sunlight. Store unused fondant in cool, dry conditions away from heat and sunlight, and store decorated cakes, cupcakes and cookies in a dark, cool, dry area immediately after decorating.

TIP – Storage: If you have leftover fondant, wrap it in clingwrap and store in an airtight container in the pantry for up to 4 weeks. Never refrigerate fondant as it will sweat. Instead, store finished cakes, cupcakes and biscuits in cool, dry conditions such as the pantry.

 

Our sister brand Dr. Oetker has a colourful, high quality range of fondant available in Woolworths. Click to explore the full range.

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