Fondant offers a satin-like finish to cakes, cupcakes and even sugar cookies. This sugary dough is kneaded, rolled and smoothed onto the surface of a pastry and allows bakers more durability than traditional frosting. As with any ingredient, things can go wrong and fondant is no different. Homemade and commercially prepared fondants harden differently. Commercially made fondant contains corn syrup, cornstarch, artificial colorings and flavorings, preservatives, glycerin and vegetable oil.
Glycerin in the fondant keeps it from drying out quickly, but it still hardens to a soft shell once placed on a cake or pastry. Homemade fondant is typically made from corn syrup, powdered sugar, gelatin and water. While you can add glycerin to keep it from drying out, homemade fondant is naturally gummy and soft.
Unused fondant needs adequate storage or it dries out and hardens. Store unused fondant in plastic wrap inside an airtight container. Commercially prepared fondant typically comes in plastic tubs with a plastic bag inside. You can store your fondant in these without additional preparation for up to two months at room temperature.
Exposure to the air turns fondant hard and homemade fondant can dry out after being exposed to the air within a few days. Fondant can't be stored in the fridge or freezer. The following information will help us to know how to soften fondant when it is hard. If the fondant is left to harden, it will be hard to handle and use it. You will need to soften it before it is used. The following are some of the ways that you can soften the fondant easily to restore its moisture.
By kneading, stretching, squeezing, pressing, and folding will make the fondant soft again if you add some slip to it. You can use a teaspoon of glycerin for a pound of fondant.
The glycerin will help the fondant to trap some water molecules. The icing will be rehydrated making it pliable.
You can use any vegetable shortening. Just coat your fingers with the shortening before you start kneading the fondant. The fondant can regain its moisture by placing it in the microwave shortly. This will make it more pliable.
You can heat the fondant for 5-second intervals in the microwave. Ensure that you use a plate that is microwave-safe. After heating the fondant, allow it to cool slightly to avoid burning your hands.
Knead the fondant every time after microwaving. If the fondant is still hard, place it back in the microwave in intervals until it softens. The food processor is ideal for softening small batches of fondant. Just put a small amount of the fondant in the processor and run it for few seconds. As the processor blades run, heat is produced. This will help to soften the fondant. This method is easier and simple. This method can be used when coloring fondant. You only need to add the color along with the fondant in the processor.
The fondant will be broken into small pieces which can be kneaded back easily. They can damage the appliance. If you are using vegetable shortening, a little is enough. The fondant needs to be light, smooth, and easier to work with. If the fondant is too stretchy, gooey, or heavy, it means you added more of the shortening. Sprinkle the fondant with some cornstarch and knead until you get the desired consistency. The fondant may become dry and hard if it is exposed to air for a long time.
Ensure that it is stored in a container that can be sealed. A quick and easy way to soften fondant is to microwave it for 5 seconds, allow it to cool, and then knead it. However, this method does carry some risk of ruining the fondant if not done correctly.
A solution with less risk is to soften the fondant using your hands and a pasta machine. Today, we will have a look at the many ways you can soften your hard fondant, including all the pros and cons. We will also give you some fantastic tips for how to keep fondant from drying out, how to store it, and even how to know when it is past its prime!
Today, we are specifically talking about decorating fondant — you know, the rolled-out sugary sheets used to cover cakes and make all those beautiful decorations! Fondant is technically classified as a type of icing. Unlike the fluffy pipe-able icing sugar and whipped butter mixture we usually use, fondant has a dough-like or even clay-like texture that can be shaped and molded. It is used to create beautiful and elaborate decorations that normal buttercream icing simply cannot.
There are different forms of fondant you can buy, mainly poured or rolled fondant. Today, we will be discussing rolled fondant. There are many different recipes for fondant depending on what you want to do with them. A basic recipe used to create minor details includes a combination of sugar, water, and corn syrup. For thicker fondant that is used to sculpt with, gelatin or glycerine is often added to give it an even thicker consistency. It is always rolled out before being used and to get it from the rock-hard form you buy it into the soft consistency you need, can be challenging to say the least.
There are many reasons fondant becomes hard. It can be due to ineffective storage methods used that caused it to dry out, it being very old, or it simply sitting on the counter uncovered for too long. No matter the reason, there are many different ways in which you can soften your fondant again.
We are not usually a fan of microwaves, but to reheat and soften the hardened fondant they are actually lifesavers! You can simply place the hard piece of fondant in a microwave-safe bowl, container, or plate, and put it inside the microwave for 5 seconds on the highest possible heat setting. Then, remove it from the microwave, leave it to cool down for a couple of minutes, and start to knead it.
If your fondant is still not soft enough to be kneaded, simply place it back into the microwave for 5 seconds, allow it to cool, and try again. While this is a great method to try, it does have some risks to it. For one, placing it into the microwave for too long can cause it to discolor. This is because the sugar caramelizes when heated, so especially your white fondant can easily turn brownish.
There is also a possibility of the fondant burning or completely changing texture.
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