It can be used to create virtually anything you want, and it’s extremely fun to work with!
Intricate and delicate details can be created and entire cakes can be covered.
However, it often becomes so hard we can’t work with it, which is a pesky little problem! Despite your best efforts, you can’t get it to move!
What is the best way to soften fondant? You can soften fondant quickly and easily by microwaving it for 5 seconds, allowing it to cool, and then kneading it. However, if done incorrectly, this method can lead to the fondant being ruined. Softening the fondant by using your hands or a pasta machine is a solution with less risk.
We will examine the pros and cons of different methods of softening hard fondant today.
Furthermore, we will give you some great tips on how to store fondant and how to find out when it is past its prime.
What Is Fondant?
As fondant, there are many different types of food.
Our topic today is decorating fondant – those sugary sheets that are used to cover cakes and make beautiful decorations.
Icings, like fondant, are technically classified as icings. In comparison to what you and I consider “icing”, fondant has a completely different texture.
A fondant is a soft, dough-like texture that can be molded and shaped unlike icing sugar and whipped butter that are usually used for cake decorating.
In contrast, normal buttercream icing simply cannot create the same beautiful and elaborate decorations.
Fondant comes in various forms, mainly rolled or poured. The topic of today’s discussion is rolled fondant.
Those decorations are made out of stiff fondant.
Rolling, shaping, and shaping them into different things require them to be softened first.
What Is Fondant Made Of?
Fondant can be made in a variety of ways depending on what you intend to do with it.
Simple recipes for creating minor details include water, sugar, and corn syrup.
It may be necessary to add gelatin or glycerine to thicker fondant before it is used to sculpt.
Marshmallows and icing sugar can be used to make a quick cheat-fondant.
Since marshmallows are basically softened versions of fondant, you can make fake fondant by melting them and mixing them with icing sugar if you’re short on time.
In addition to having a pliable fondant, whichever type you use, is the most important aspect.
In order to get it from the rock-hard form it comes in to the soft consistency you need, it usually needs to be rolled out.
Fortunately, we’ve compiled some suggestions for softening fondant quickly and efficiently!
How To Soften Fondant
Fondant hardens for a number of reasons. A poor storage method may have caused it to dry out, it may be very old, or it might have simply been sitting on the counter too long.
Regardless of why your fondant becomes hard, there are many ways you can soften it again.
Although we are not usually fans of microwaves, they are necessary when reheating and softening hardened fondant.
The fondant can be microwaved for 5 seconds on the highest heat setting if it is in a microwave-safe bowl, container, or plate.
Once it has cooled down, remove it from the microwave and begin to knead it.
To make your fondant more pliable, simply reheat it in the microwave for 5 seconds, let it cool, then knead it again.
You may have to repeat this several times depending on how hard your fondant is.
Attempting this method is a great idea, but there are some risks associated with it. Too long in the microwave can discolor it.
When sugar is heated, it caramelizes, so even white fondant can turn brown easily.
Don’t microwave it for longer than 5 seconds to avoid this.
In addition, fondant can burn or completely change texture. In addition, the sugar structure changes with heat or prolonged heat.
As soon as you remove the fondant from the microwave, do not attempt to knead it. You will burn yourself if you touch the center of the ball, as it builds up heat!
Melted sugar will also stick to your hands, eventually making a huge mess that’s practically impossible to remove.
To soften fondant, this method is excellent, but can take a long time.
Alternatively, you can run hot water over your hands. You can then cover it in margarine if you like. A white margarine is the best choice because the color and flavor of your fondant will not change.
You will slowly soften the fondant by kneading it with your hands.
By doing so, all risks of the fondant changing color, burning, or even becoming toffee-like are completely eliminated.
The margarine also prevents your hands from becoming sticky as the fondant heats up.
The downside of this method is that it takes a lot of time and can easily result in cramps in your hands when using hard fondant, but fortunately there is a solution to this as well – pasta rollers.
By kneading fondant using pasta machines, you can soften it without actually doing much work.
If you’d like to simplify the process, put the fondant through the pasta machine instead of the hands’ method.
The fondant block can be cut into smaller pieces, which makes the entire process easier and faster.
You should feed each piece of pasta through the pasta machine on the largest setting (the thickest setting).
You can gradually shrink the size as you put it through the machine.
The piece should be rolled up and tightly wrapped once it has been completely softened.
You can combine all the pieces if necessary in a larger piece and even re-run the machine once they have been softened.
If you do not have a pasta machine, you can use this method instead of hand-kneading the pieces.
You can still warm up the fondant with your hand, but then you will want to place the smaller pieces into a stand mixer and run it at the slowest speed.
It is easier to work the fondant at a low speed since the texture isn’t changed.
Blenders and food processors should not be used. Due to their high power, hand blenders tend to ruin fondant or damage the motor.
Processors make food much smoother! Thus, we ask you to refrain from using it. Creating a paste will result in the creation of a file.
Glycerine is specifically mentioned here. Commercial fondants are made with this oil, which keeps them moist.
You can return it to its original consistency by adding a few more drops. Be sure to incorporate the glycerine continuously as you knead.
By trapping water molecules in the oil, the fondant will rehydrate.
It is good to use one teaspoon of glycerine for every pound of fondant.
How To Correctly Store Fondant
For fondant to be completely prevented from hardening, it must be stored properly. No matter what type of fondant or age it is, this applies!
You must reduce the amount of air that has been introduced to fondant if you want it to remain soft. Fondant becomes hard when it is exposed to air.
The following tricks can help reduce the exposure of fondant to air;
- Removing a small amount at a time will save you time. To prevent air exposure, wrap anything you are not using tightly in plastic or saran wrap.
- You should still avoid exposing it to air when using it on a counter. A towel or plastic wrap will suffice to cover the pieces. It does not take long for them to dry once completely uncovered.
- Fondant should not be kept in the refrigerator. Cold air circulates inside a fridge to maintain its contents’ temperature. A high amount of moisture is also present. A sticky mess will result inside the packaging because foamant absorbs moisture and sweats.
Finally, let’s discuss expired fondant. Unfortunately, fondant still expires despite its extremely high sugar content.
If left at room temperature too long, fondant can either become moldy or dry out.
Always store fondant tightly wrapped and out of direct sunlight.