Do you have problems with fondant cracking? Or struggle to keep it fresh? If so, you will want to know how to keep fondant from drying out.
Keeping your fondant fresh, soft, and flexible will make it much easier to work with. Fondant is prone to drying out easily and when that happens, it becomes difficult to work with. Dry fondant can lead to a tough exterior on your cake, as well as cracking.
Fondant can be a beautiful addition to cakes, giving them a smooth, elegant look. Though it can be tricky to work with, once you get the hang of it you can let your imagination run wild. The key to good fondant is keeping it from drying out while you are working with it.
What You Will Need to Follow this Tutorial
To keep your fondant from drying out, you will need:
- Vegetable shortening
- Plastic wrap
- Airtight container
Step by Step Directions On How To Store Fondant Cake
Step 1: Prepare Your Fondant
Prepare your fondant for how you would like it to be stored. You can store it rolled out, cut into shapes, or rolled in a ball or log.
Step 2: Prepare the Plastic Wrap
In order to prevent the fondant from drying or cracking, cover your plastic wrap with vegetable shortening. Spread a thin layer of the vegetable shortening across the entirety of one side of the plastic wrap or apply directly to fondant. The shortening will keep it fresh and soft.
Place your fondant pieces onto your prepared plastic wrap. Make sure it is tightly covered, with no pieces of fondant exposed. Fondant that is exposed to air will dry out quickly.
Step 3: Storing Wrapped Fondant Cake in Air Tight Container
Once your fondant is securely covered in the plastic wrap, place it in an airtight container. Leave the container at room temperature for up to three months, there is no need to place it in the fridge or freezer. Place the container in a cool, dark area that will not receive any direct sunlight.
Step 4: Applying Fondant to Cake
Once you are ready to use, roll out your ball or log of fondant. If your fondant is a bit hard, you can add 1/8 teaspoon of water for every 24 ounces or a small amount of vegetable shortening. Be sure not to add too much water, as it can become too elastic and lose flavor.
If your fondant is a bit too soft, add confectioners’ sugar or Gum-Tex powder to improve the consistency. Knead until it is thoroughly mixed. You should frost your cake with a layer of buttercream before applying the fondant to help keep it in place.
Carefully add your rolled-out fondant to your cake. Use a fondant smoother to smooth it out and gently pull and press the fondant on the sides to remove any creases. Add buttercream or fondant designs to your covered cake.
Step 5: Storing Decorated Cake
Once your cake is decorated, store it covered at room temperature for up to three days. If it is hot and humid, store the cake in the fridge for up to a week. Cakes can also be covered in plastic wrap and put in the freezer for up to a year.
For individual cake slices, wrap them in plastic wrap to keep the fondant from drying out. Place the slice in the fridge or freezer. Allow refrigerated or frozen cakes to reach room temperature before serving.
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Tips and Tricks
Fondant can easily become dry when you are working with it. To keep it soft and supple while working, apply vegetable shortening to your hands. This will keep it easy to work with as you knead, roll, and shape it.
It is also beneficial to dust your workstation with powdered sugar, vegetable shortening, or cornstarch to keep it from sticking. Since fondant is prone to picking up dirt and debris, make sure your work surface is clean and avoid wearing clothes that produce a lot of lint.
The longer fondant is left out in the open the quicker it will become dry, so cover it when you are not working with it. If you notice cracks beginning to form, use vegetable shortening to fill them in.
Fondant can be a great choice for decorating your cakes. Once you get the hang of working with it, you can create elegant designs and patterns. However, fondant is prone to drying out, so be sure to take precautions when storing it.
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