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How to Get Smooth Fondant | DON'T COVER A CAKE UNTIL YOU DO THIS!
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- Опубликовано: 8 июн 2021
- How To Get Smooth Fondant - Sticky fondant, holes in fondant, and fondant falling apart are some of the issues you can encounter when making a fondant cake. In this video, I am going to show you how to work with fondant to get it nice and smooth and ready to cover a cake. Getting the correct fondant consistency and fondant texture is key to making a beautiful cake!
I use between 1/2 - 1 teaspoon of Tylose powder per 1 pound of fondant. I totally messed the measurements up in this video!
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HOW I MAKE MARSHMALLOW FONDANT - • How To Make Delicious ...
HOW I COVER A CAKE IN FONDANT - • Covering A Cake In Mar...
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#FondantCake #FondantTips #KarolynsKakes
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Karolyn’s Kakes provides cake decorating tutorials and tips to help you make amazing cakes.
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• How to Get Smooth Fond...
What do you do to get your fondant smooth? I'd love to hear other techniques!
So glad I found this. Will definitely try it out. Mine was looking like that and I thought it was too dry. ❤
You usually have to work with fondant a little bit after making it to get it to a workable consistency. Let me know how it goes!
Thank you so much this helped me a lot. I was just about to give up on marshmallow fondant. Thanks again
Glad I could help!
I made sum fondant and put on top my icing I made from watching ur video didn’t come out to well. I was very disappointed the way everything turned out but I know I get better if I keep practicing. I having did cakes abt five month now. I enjoy watching ur video it help me out a lot because u show people step by step on everything I like that keep doing what you’re doing and thk u so much oh by way u do fantastic job on your cakes.
Thank you Cherry! It's definitely something that gets easier the more you practice!
It took me a little while until I was really comfortable working with it. Just keep on trying, you'll get the hang of it!
So helpful, thank you!
I wish I saw this video back in April! Love the pinching technique!
It’s super annoying when fondant doesn’t do the right thing and you don’t know how to fix it! And pinching is the best. Just do it lightly to avoid the marks!☺️
Great tips👍💕
Great video !
I needed this
Beautiful!!!
Thank you!!
Hi dont throw away fondant. This is my tip based on my experience. Break them in pieces in a bowl with a small amount of water. Microwave it few seconds and knead them back together….. you’re welcome…..😀
Thank you!!
Thank you Karolyn.
I got you Sonia! ☺️
I made this fondant and found that it separated and had elephant skin like yours. I patiently followed your instructions and my fondant turned out beautiful. Your instructions are perfect.
Yayyyy!! It's important to know that you have to work with it a little before you use it 😊
Thanks for sharing this! I actually only have this problem with black fondant. I add a little bit of cocoa powder to my chocolate fondant (not sure if this is the problem) or if it’s because I have to use so much food coloring but I’m really happy that you chose black fondant to do this video. 😊 Sometimes I use a tiny bit glycerin to get it smooth.
Yeah, when you add a lot of coloring (which is needed to achieve a deep color), it messes with the texture, so you really have to work with it to get it to the right consistency! I used to add cocoa to the dark fondant, I don't remember that being an issue. So it's most likely the coloring gel that's the culprit!
Hi Karolyn! Thanks for the tips. How do you clean the cornstarch from your black fondant? Thanks!!
I dip a paintbrush in some shortening and paint that all over the black. Then I take a dry paper towel and remove the excess. I will be showing this in the video I'm posting this Sunday Oct 16th!
Great video, Thank you so much for this awesome technique. But I have a question: Can the tylose powder make the fondant too hard to cut through when it gets dry?
Don’t overdo it. Just add up to 1.5tsp per pound. I personally have never had an issue with that. I add less Tylose (closer to 1/2 tsp) if my fondant is stiff, I add more if it’s sticky. I should have said that in the video lol
@@KarolynsKakes Thanks much 😊
Do you store fondant overed cakes in the fridge without any problem? I thought the sugar would soak up moisture and become sticky. Your videos are Great.
All the time! The key is to control the humidity in the fridge and in the environment you bring the cake in to.
Here's a video explaining it!
ruclips.net/video/vBKi-O7v98w/видео.html
Very helpful thank you 😊 why do you put piping gel on the side of the cake?
The piping gel helps the fondant stick to the cake. I don't put it on the top so I can easily pop any bubbles, but you can put it on the top too if you want!
@@KarolynsKakes thank you so much I appreciate it. I’m going to try it
What is your recommendation for removing the cornstarch from fondant?
If it’s not a lot, i take a dry paintbrush to get rid of it. If it’s a lot, I’ll get some shortening on a paper towel and wipe it on there which buffs it out!
🙋🏽♀️Question:
Could you (PLEASE) do a short video or answer at end of your next tutorial-on using your buttercream under fondant?
•The do’s and don’ts.
•How LONG to freeze BEFORE covering?
•Longevity?
•How thick to apply the buttercream?
I really need to understand. I’m afraid to try it because people on cake thread sites (such as Cake Central) say it doesn’t produce a smooth application and is prone to marks because buttercream doesn’t remain firm.
However your cakes are gorgeous and so polished. So when you said you ALWAYS use buttercream I was a little disheartened to find no one talks about this for advice on how🤷🏽♀️.
Though I love it-Ganache is an expensive medium as I don’t use inexpensive chocolate to make it.
I want to understand this so I can have options but apply tha’ correct method.
Also remove my fear of trusting it.
Please help with your 💭 on this less expensive but tasty method and I apologize for my many ?tions.
Karolyn thanks for this specific tutorial too!.
I need a rolling pin like that. One with handles. Other professionals like yourself say ‘handled’ pins are better for fondant.
I have the standard Wilton Pin but the only thing I like about it, is that it is 22 inches in length.
But man…..you can tell that your conditioning method works BEAUTIFULLY for fondant!!
(You answered here my question on whether you add Tylose to ALL your fondant or just decorations.)
When you picked that black fondant up to put on tha’ cake-it literally looked like thick, shiny latex it was so pretty!
I just made a batch of Navy and White but I’m going to recondition it using your method. I typically make it and wrap, roll & store. Knead, roll place & though I’ve never had an issue with breaking-it no where near as good as that looks.
Your awesome.
Okay I made a note of it, it may be better if I make a video showing the process. I just have to see the next time I'm covering a cake with fondant, but I'll film it!
@@KarolynsKakes
Thank you Karolyn. And thank you for putting up with my long-winded-ness. 🥴
I be trying to keep it to one sentence but…🤷🏽♀️☺️
Think of it this way-your our/my Cake Artist guru.
We/I know (and see) that you’re highly skilled.
Therefore-I value your knowledge & I believe you know what your talking about.
I also made your MMF yesterday. It is perfect and taste delicious!!! Very easy to make.
Only thing I did different was (instead of more water) I added ‘clear vanilla’ to loosen the ‘dried’ sugar in bottom that was clinging to bowl.
I usually use LMF recipe which I LOVE but yours came out muuuch ‘whiter’ which I LOVED and just as good.
I needed Dark Navy Blue-so I made a second batch of yours.
Maybe it’s our climate here in Washington State but it was not to the texture I know to look for in it’s early stage so I added a 1/2 pack of Wilton White and… B💥💥M!!.
Nice and stretchy. 🤗
@@marieclinton4117 first off, you’re adorable! And secondly, I tried the LMF before. It was nice, but the topper I made with it nearly collapsed. I think it’s better for covering cakes rather than to use for toppers, would you agree or no?
How do you get the beautiful black color? I have a hard time achieving dark colors
Hey she shows how she did it in her making Marshmallow fondant video :) she adds the dye during the mixing process
So the fondant that you have already used (the left overs) when you use them again do you always microwave again and add more tylose powder or is it good, thanks
I always microwave it again, but I don't add more Tylose every time. You don't keep adding the powder or it will get too hard.
Hi Karolyn, I made the fondant and it’s great except for when I rolled it out the were a tone of air bubbles. I tried rolling it again and again with the same result. Is this normal? I feel store bought doesn’t do this as much but I’d really love to use your recipe to cover my cakes. Thank you!
You could be kneading too much air into it. I do get some air bubbles, but it's usually not a big deal and I can smooth them out with a fondant smoother.
So do u add tylose powder when making fondant and when u reheat to use?
I do t add Tylose when I first make the fondant. I add a little bit as I start to use it. Once there’s some mixed in, you no longer have to add any more. If you do, it will get rock hard!
Hie how can one store a fondent cake can it be put in the refrigerator
I refrigerate all of my cakes, with or without fondant. Here's a video explaining it!
ruclips.net/video/vBKi-O7v98w/видео.html
I wonder if this technique can work with modeling chocolate
Hmmmmm, I’ve only used modeling chocolate a handful of times so I’m not sure how Tylose works with it!
Besides microwave which other method can fondant be softened?
I'm sorry but I never used any other method to soften fondant so I'm not sure what to recommend. If you don't have a microwave, you may want to stick to store bought fondant, which usually stays soft so you don't need a microwave to work with it.
I have heard that pasta rollers have been used, but I'm not sure how much success people have had with that.
Does the fondant sweat when you remove it from the fridge??
This explains it!
ruclips.net/video/vBKi-O7v98w/видео.html
Hi hun, can you show how to make black fondant
I show here at 7:21:
ruclips.net/video/BDwOiVMyKSo/видео.html
@@KarolynsKakes thank you 🙏🏼
What did you use to make it black?
I used this gel coloring: amzn.to/3UUGyaF
How do you get the cornstarch off the finished cake?? do you ever steam your fondant??
I don't steam, I will dry brush off small bits. If it's a lot, I will take a paper towel and get shortening on it and wipe it all over the cake. I did it in one of my videos, but I have to see if I can remember which one!
I kinda show it at 50:50 in this video:
ruclips.net/video/Gp_3ZNGOBrU/видео.html
Hey love you say you are in the philly area, will like to get in touch with you for some one on one. Please let me know if it’s possible
Please I tried to do mine but the fondant breaks
Are you making marshmallow fondant? Here's a video that shows you how to deal with the issues when making it and how to get it to the right consistency:
ruclips.net/video/1Ol4-c2fNBY/видео.html
My fondant is so much stretchy than yours. I have a really hard time working with it. It wants to stick to the table. It stretches out then when I put it on a cake it wants to crack like it’s dry or something.
It's hard to tell unless I see it. Is it too soft when you start using it? If so, you may need to add more sugar when you're making it.