How to stop fondant from cracking and various other icing questions answered here!

When it comes to decorating a cake and making it look perfectly professional, few products can beat fondant icing. But there’s more to getting things right than just rolling it out and plonking it on top of the cake. Here are 5 things you didn’t know about fondant icing, but you should if you want to use it successfully.

 

5 Things You Didn’t Know About Fondant Icing

 

1.    Fondant Icing Is Affected By Light.

We all know that fondant icing should be kept covered when it’s not being used to stop it drying out, but did you know that it can also be adversely affected by direct light. Even strong electric lighting can fade the colours in your fondant. So always store your fondant in an airtight container in a cupboard. And once your cake is made be sure to store it away from direct light until you’re ready to serve it.

2.   Temperature And Humidity Can Be A Problem.

Anyone who’s spent too long rolling and kneading some fondant icing in their hands knows it can get sticky pretty quickly. Heat and high humidity will make fondant go soft and sticky. But cold temperatures can be just as bad. In the cold fondant icing will stiffen up and be more susceptible to cracking. It will also sweat if placed in a fridge and the integrity of the icing can be ruined.