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Why similar? Because in some respects, having changed the state of fondant, they are not the same despite remaining the same. Once fondant hardens, the biggest change is its fragility.
It becomes something like a porcelain figurine. You do not believe it? Take a figure that is completely dry and drop it to see what happens. Joking apart. The oven had been on but was off when I put the figure in.
Guess it was still too hot. Be careful! I am rolling my fondant on a texture mat. Will this have any effect on the design? Do you have central air? I made 2 teddy bears for a cake topper about 3 months ago and they are still soft.
We do not have central air. Any ideas? I made dozens of stars to thread as a garland round my daughter's wedding cake with tylose.
They hardened nicely, but then I stored them in an airtight tupperware with kitchen paper between the layers and white bread to wick up the moisture.
I've checked them a week later Found this thread while looking for an answer for something I didn't find it lol but I notice wild swimmers comment about storing it, I'm no expert but iv been told not to store it in a airtight container and just a cake box to help them dry , possibly why yours were soft again , just thought I'd add the comment of my knowledge I'm off in search of my answer now haha happy baking x.
Fondant holds up best if left to air dry, they won't soften again if left in the open, that's what I do. In a different note, I'm going to try this now, I'm making fondant camping chairs and I need them to be firm enough to hold fondant people. Hi, i am new to this. I'd love to be able to help, but I've not made anything like that before - have you checked the tutorials and forums on Cake Central?
That is no problem at all, thank you for the reply. You can get a clay extruder from the hobby store. Extrude a perfect line and shape your handle from that. Make sure to put a little cisco or coconut oil in the extruder first. You could also try using rice crispy treats to make them. They hold shape very well. Thanks so much. I have to cover a cake board tomorrow. But want the fondant to dry up asap. Please help howlong does it take to harden my crwon fondant to put it on the top of the cake And if i make it aweek before will it soften again Thanks alot.
I couldn't say how long it will take to harden because I don't know how much you're using. Start with 10 minutes as described above, then remove and let it cool. If it needs a little longer, reheat the oven, then put it back in for no more than 5 minutes. As for making it a week in advance, you shouldn't need to harden it in the oven.
This method is for last-minute bakers. If, however, you did harden it in the oven one week ahead of time, it would have enough time to possibly soften again.
In this case, you probably couldn't put it back in the oven without risking damage. The first method that you should try is using softening oils, specifically glycerin. As mentioned earlier, in most commercial fondants, glycerin is the oil that keeps the fondant moist in the first place.
When you are adding the softening oils, you will want to make sure that you are kneading the fondant out in the meantime. The glycerin will trap water molecules, which will rehydrate the icing, and as you knead the fondant, this will spread both the glycerin and the trapped water molecules. You should add approximately one teaspoon of glycerin for every pound of fondant you are working with. If you do not have glycerin at the ready, you can achieve the same effect with vegetable shortening.
Rather than pouring the shortening onto the fondant, you will instead coat your fingers in the shortening. From here, you can simply knead the fondant back into a soft, moldable state. If you do not have either vegetable shortening or glycerin, you can consider softening the fondant by placing it in the microwave. You will want to first find a microwave-safe bowl to put the fondant in.
From there, you will want to microwave the fondant in five-second intervals to make sure that you do not overdo it. After each little burst of microwaving the fondant, remember to knead the fondant once it has cooled down enough to touch it. Continue doing this until the fondant has the flexibility that you need for your cake.
Always remember that you can add more of a softener, whether it is glycerin, vegetable shortening, or heat. You cannot necessarily take it away. Remember that a little bit of material can go a long way, so be careful not to overdo the softening of the fondant.
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