Check your spam folder for an email from service coldstorage. Create an Account! Personal Corporate. Is Government Agency? Send me Cold Storage deals and promotions via email!
Already have an account? Login Now! Christmas Pre-Order Alison's Pantry. Success Success. Hey There! Yes, Proceed No, Revise Quantity. Check Now.
Collection Time:. Log in or Register to start adding items to your favourites list! Login Register. Back to Category. Size: G. Add to Favourites. Bottom was a 10 inch white choc mud, split in half and covered in white truffle ganache in between and around.
Top was a 6 inch dark choc mud also halved and covered in chocolate ganache. I tried adding a bit of tylose into the fondant for the bottom tier which i never need to do in australia but found that it was unnecessary as it dried the fondant to the stage of cracking! I have a cake to do in two weeks an its the middle of the summer an the event is outdoors.
If i make a cake dummy instead of s actually real cake will it still melt an sweat like a real cake?????? Yes a dummy cake will also sweat as it is the moisture in the air that will condense on the surface of the fondant. Thanks for all the tips! Will be trying them out next week! Would like to clarify that it is ok to use cream cheese frosting? I tried putting some fondant decorations on a cream cheese frosting cake and it startEd to disintegrate within mins.
I would really love to use cream cheese fillings and frosting underneath the fondant cover. Pls advise. Actually the frosting I use most often is cream cheese frosting. The temperature n consistency of ur frosting is impt. Make sure ur frosting is not too wet n soft. After frosting ur cake, put it in the fridge to let it stiffen.
Then when you are going to put the fondant over, remove from the fridge n place in an air conditioned room and cover with fondant. Make sure u roll out ur fondant in the cold air conditioned room too.
HI Magdalene. Causally I live in Cancun, and I have applied your suggestion for making fondant cakes and they do work. However, I have try to keep decorative cakes in this weather and even applying varnish on them will not work. They eventually melt after a month or so and color disappear.
Do you have any suggestion? Thank you. Thanks for trying out my suggestions. My tips and methods are for edible fondant cakes. However, if you need to make decorative cakes to display for a long time, I would not suggest using fondant.
Try mixing gum paste with fondant try as gum paste dries out dryer and can last longer. Food lacquer or varnish is good. And if you can afford it, a temperature and humidity controlled display cabinet would be great if you really need to store it for a long time. Yes a cold cake just out of the fridge tends to be stiffer if you used butter. Most buttercream cakes should be served and eaten not straight out of the fridge but after it has softened at room temperature for about minutes.
Also, you might want to use another recipe that yields a moister cake. Alternatively, you could use a cake recipe that uses oil instead of butter since vegetable oil does not solidify in the fridge unlike butter.
Hope this helps! Good luck! May I know how should we store left over fondant? I seal it in a plastic bag and put in the air tight container. But I am so sure whether to leave it at room temperature Singapore weather or put it in the fridge. I cling-wrap it, seal it in a plastic bag and then place it in a container.
I then store the containers in a cool dark place but not in the fridge. The fondant would start sweating when out of the fridge and be a nightmare to handle. I get mine from Phoon Huat. I make cakes in Vietnam.
I have tried many recipes with fondant. I urge you to please help me how to candy candy wet and shiny. I tried making marshmallow fondant once too n it turned out very wet n shiny too. This is because corn syrup is hydroscopic ie it absorbs moisture from the surroundings.
I would suggest buying a commercially prepared fondant, or try another recipe maybe from Wilton. They are actually already on my blog. You can find a cream cheese frosting recipe in my hummingbird cupcake recipe and a buttercream recipe in the Christmas tree cupcake recipe. Hi Magdalene I have seen on some tutorials, they suggested before using fondant to make figures should add some gum powder to the fondant.
I tried and honestly, I am having a nightmare with the finished figurines. After I left them in a room temperature , they were all soft and melted. My problem is there is no gumpaste commercially available here where I live Bangkok. Thank you in advance for your kind advice. But you have to work and store them in an air conditioned room all the time.
Hi Mag! I need help. Is it possible for cream cheese under my fondant? Or should I just go with buttercream? Buttercream is most common and easiest to handle when frosting a cake. I personally have no problem using cream cheese frosting, in fact, I prefer it because I find it tastes better than buttercream. The only thing u want to make sure is that you beat your cream cheese well to avoid lumps and also that your frosting is not too soft or wet.
To my disappointment, I failed twice! I learnt from the video on icing my cake to set and smooth the edges before layering the fondant. My biggest issue is while I took out my firm n set buttercream from the fridge, it turns soft in just minutes before I can even lay my fondant.. I watch in YouTube where everyone has no problem with the buttercream after setting in fridge, probably due to colder temperature n drier air…May I know how can I overcome this issue?
Thanks a lot…. It could be either your air conditioning that is not cold enough try running it at the coldest temp for at least 15 min before starting work. And yes u do have to work quickly but gently once the fondant is rolled out.
The other problem might be your buttercream recipe is too wet? Not sure what u are using but sounds like it softens a little too quickly. Hi mag, I will be making a 2 tier fondant cake for a friend next week. It would be a 9inch bottom and 6inch top cake. Would it be enough to serve for 20pax? Also, how do u transport a 2 tier cake? Does PH sells a two tier cake box?
I need to refridgerate the fondant cake after decorating it. Yes your cake should feed 20 pax or more depending on how you cut it! I usually invert the bottom of a box and tape it on top of another box base to form my own box.
The cake wld be left alone for abt 30mins in an air con room to be photographed. It wont sweat once it is removed from clingwrap right? I understand that I have to remove the cake from fridge with clingwrap still attached and leave it to stand for about 20mins before I remove the clingwrap? Am I right? If your room is cold cold cold, you should be able to transfer it from inside the cling wrapped box to be photographed for 30min without it starting to sweat too much.
The key is as little n as gradual a temperature change as possible. If I were u, I would take it out from the fridge, let the box sit in the aircon for abt 10 min to adjust then take it out from the box.
Thanks for your tip! How long in advance can I make them without them turning bad when served? Also, do I store in refridgerator? The trickiest thing is again humidity and condensation.
I would make them and store them in air con. Always keep them in an airtight container or ziplock though to keep dust, ants n pests away! Hi Mag, Do you cover the fondant over cold cake? I have seen so may youtube videos and they cover their fondant on cold cake. Yes the cake has to be cold because the frosting has to be firm.
Thanks a lot for the tips. Next time i work with fondant, gonna use your tips. Recently made superman cupcakes with fondant and i was battling hard with the humid temperature D: Good to see someone experimenting this.
I have problem with my fondant cake as it always show the elephant look alike skin. After drapping onto the buttercream coating, the fondant sweat a little n it look a little crumbled.
I dont know what is the problem. You might want to try kneading your fondant with some shortening before you roll it out and immediately drape it over your cake. Do all this in a very cool air conditioned room to avoid the cake sweating. For cream cheese frosting as long as your recipe is not too wet, and you follow the rules of doin it in air con, it should work. But any fondant cake buttercream or cream cheese frosting must always be kept in air conditioning or else it will melt. And would these deco be edible?
Yes they would be edible n you would still need to place it in an air con room at all times. The moisture in the cream tends to be absorbed by the fondant and might not look pretty after a while i.
Thank you for those fabulous suggestions. I too live in Singapore and sweaty cakes have been an ongoing headache. Thanks again! Also, using concentrated gel food coloring for icing allows you to achieve a color change without adding too much moisture. I shld add that into the main text. Thanks for sharing! Hi Magdalene, thank you for all your excellent tips and info. I live in Australia in a very humid area….
I can see that I will be purchasing an air conditioner really soon.. I am glad I found your site…many thanks once again, regards Debz. Hi Joslyne, it really depends on how cold or humid the room is, how stiff ur icing is n even what brand of fondant you use. My question is: would the flower cake toppers I intend to make from gumpaste 3 days ahead be dry enough to last and do you have a buttercream recipe that is not too sweet…I use the American buttercream recipe which is basically 1 part butter and 2 parts icing sugar.
I have found that even making gum paste flowers ahead of time requires me to keep them in air-conditioning all the time. Otherwise, if left out at room temperature, it will not dry out or will absorb moisture even after drying.
Your buttercream recipe does sound sweet! You can try my Italian buttercream recipe which is more complicated to make but less sweet and a lot smoother and stable than the American buttercream. A fellow Singaporean here! So I actually wanted to refrigerate the cupcakes only and decorate them before I leave for school. What should I do? Is it any other way I can still make fondant cakes then? Firstly, my deepest apologies for replying this so late!
I only just saw ur comment! Regarding ur qn about fondant cupcakes. I would ice the cupcakes with buttercream the night before n refrigerate.
Then put the fondant deco at the last possible moment the next morning. You could pre-make the fondant toppers the night before too. Just make sure you store them properly overnight.
I am a novice at cake decorating, but I love it. I was hoping to make a plain cake and cover it with pre-made, store bought buttercream icing Betty Crocker or Duncan Hines. Then I was going to add the fondant figures the day of the party to the cake with Wilton premade fondant. However, I have several other things I need to prepare food and sides for people , so I was hoping to at least make and ice the cake the day before and make the figures several days, if not weeks before.
I live in Hawaii and my house is on the water, so the climate is humid here. I do not have air-con and the party is being held at a location where there is also no air-con. I did make a figure yesterday to see how it would keep. It seems that it was fine when we went to bed, but when I checked on it this morning, it looks shiny and is starting to droop a little I assume this is melting? Any advice is welcome. How far in advance do you think I could make the cake and the figures?
How do you think I should store the cake and the figures? Or do you think I need to just make it all on the day of the event? A big hello from sunny Singapore, I visited Hawaii three yrs ago over the New Year and love the waves and beaches! From what I remember, it was hot but not as humid as Singapore. This is what I would do if I were you and kudos on making party food to feed ! I would make the cake and ice it the day before and store it in the fridge. As for the figurines, you could make them days before or whenever it is convenient for you.
Then I would store them in small ziploc bags and pop them in the fridge. Then on the party day, I would take both out and place the figurines on the cake at the last possible moment. Of course, keep them outta the sun!
Im thinking of covering a birthday cake with ganache as we find it yummier than fondant. Can i place fondant figurines on the ganache?
The moisture in the ganache will also melt the fondant figurines more easily. Yup, minutes should be alright. But then again, it depends on how moist your cake is, how thick your fondant layer is and how hot the weather is!
Hi Magdalene, Thanks for the lovely post. Hi Magdalene, thanks for this! I tried choc ganache and it just melted horribly in our weather. My fondant tore together with it lol. I think it might be better to use swiss meringue buttercream for me. Is SMBC about the same texture as cream cheese?
Did you have enough time to work your fondant on the cake before the icing melted? SMBC will be even better than cream cheese as it is firmer. Ganache is just a no-go with fondant in our climate. Hey, I read through all the comments and your original post, I must say they are very very helpful. My problem is I have made cut outs using a cutter usin just plain fondant and Icicing sugar to roll it out. They were fine upto a day and half and it rained, You know how Singapore is right. My fondant cut outs are looking shiny and wet.
I am clueless about what to do. Anyway You can help.
0コメント