How to Restore Hardened Fondant

The other day I wanted to make a peony from sugarpaste.

I like to mix fondant with Tylose to create a gumpaste for flowers.

So I went to get some fondant out of the pail and realized that I hadn't

completely secured the lid to for an airtight seal.

When I touched the fondant with my metal spoon, it was hard as a rock!

I began to dig out the hardened fondant to throw it away.

I had essentially lost about 2 lbs of fondant! ARRRRGH!

My friend, Susie Hazard, had just told me that she had just read that platinum paste could be restored by microwaving and rolling it out. So I wondered if it would work on fondant.

I took about a 3 inch size ball of the "rocky road" fondant and microwaved it for 5 seconds on high power.

Next I placed it on my fondant board that was generously spread with vegetable shortening, and rolled it thin. It really worked!! All the lumps and bumps disappeared.

The fondant was smooth and restored back to it's softened state.

I continued to do this until all 2 lbs of fondant was restored!!

Tutorial by Jacque Benson
All Rights Reserved
2009

This material may not be republished or reproduced in any manner without the expressed permission of the author.

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Stucco Finish

Want to know a secret? You can cover flaws in your fondant by giving it a stucco look!!

I was making a cake for a bridal show and for some darn reason the fondant wasn't working for me. It was just one of those days and you know we all have them.

So I sat there thinking "How can I cover this up without putting too much on it?" Then I remembered this stucco finish that I saw in one of the Wilton books. Can't remember which one though!!

All you need is some thinned down Royal Icing (RI) and a wad of wax paper. Make sure that you scrunch the wax paper a lot so that it is somewhat on the soft side instead of stiff, but not too soft or you won't get any definition.

Next, dip the wax paper into the RI and dab a little onto a paper towel or paper plate to remove excess RI and then start dabbing onto the fondant. Keep going over the fondant until you achieve the look you want. I also used a very small piece to get into the edges. Let dry and then decorate with a border you wish!! Very easy!

Tutorial and photos by Rhonda Christensen. 2009. All rights reserved.
This material may not be reproduced without permission from the author.

Gumpaste Vanity Set Tutorial

Supplies
Firm Gumpaste- colored ivory, light pink, deep pink

Fondant roller and Board

Cornstarch

Gum Glue

Ateco Circle Cutters Sizes 2-1/2" and two graduated larger sizes.

( approx 2-7/8", 3-1/4")

3" Craft Mirror

Slim Bamboo Skewer

3" round Garrett Frill cutter

#12 Piping tube

Toothpicks
Styrofoam Board
Scissors

Pme Wheel Cutter or Pizza Cutter

Gold Lustre Dust

Lemon Extract

2 Artist Brushes

Confectioner's Glaze

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Instructions

Mirror:

Liberally dust your board with cornstarch. Roll out ivory gumpaste about 1/4" thickness and cut with a 3-1/4" Circle Cutter.

Dampen the gumpaste with gumglue and press the mirror into the center of the gumpaste circle.

Set Aside.

Roll ivory gumpaste about 1/8" thickness and cut with garrett frill cutter.

Before removing the frill cutter, use as a guide to center punch holes in the scallops using the #12 piping tube as a cutter. Using a 2-1/2" circle cutter, cut the center out of the frill.

Moisten the edge of the gumpaste around the mirror and carefully lay the scallop around the mirror, stretching gently to cover the outer perimeter of the mirror. Place a 6" square of parchment paper over the mirror and flip upside down. Set on top of styrofoam to dry.
Make a 1" ball from ivory gumpaste. Roll into a 4" long sausage roll.

Using a toothpick, make indentations about 3/4" from each end. Cut the end of the bamboo skewer to make it 5" in length. Moisten with gum glue, and carefully insert around 3" of the skewer into the gumpaste roll, leaving the rest exposed. Flatten the roll by pressing with your fondant roller. Now you have the mirror's handle. Moisten the exposed skewer and the top end of the gumpaste handle with gum glue. Carefully insert into the back of the gumpaste mirror. Allow mirror to set around 8 - 10 hours to dry.

When completely dry, flip mirror over. Clean mirror completely.

Roll out pink gumpaste to 1/8" thickness. Cut a 2-7/8" circle. Using your 2-1/2 circle cutter, cut another circle just inside the other circle, as shown. This makes a thin border strip for the mirror. Dampen the inside of the scalloped edge with gum glue and gently set the pink border strip in place. Set aside.

Rose and Leaves decoration:

Roll out the pink gumpaste very thin. Using the large end of the #12 piping tube, cut 6 circles. Dampen one edge of the circle with gum glue; line up with overlapping sides, as shown. Place a toothpick at the end and roll the first circle around the toothpick, creating the center of the rose. Remove toothpick, and continue to roll the circles around the center. Gently roll back the edges of the "petals" and cut the excess from the bottom of the flower,

using sharp scissors, creating a flat bottom. Set on styrofoam to dry.

Repeat this process four more times to make 5 roses in total.

Roll out a small amount of ivory gumpaste. Using the large end of the #12 piping tube, cut two circles. Then place the tube 1/4" inside circle and cut again, as shown, creating a leaf shape. Make veins in leaves using a toothpick. Pinch ends of the leaves together and set on styrofoam to dry.

Repeat this three more times to make 8 leaves.

Lipstick:

Using a 7/8" ball of deep pink gumpaste,

roll out a sausage about 1/2 in diameter and 3 inches long. Cut horizontally on one end and using a sharp knife or scissors, cut a diagonal on the other end. Lipstick should be about 2-1/2" from tip to end. Insert a toothpick into the bottom center of lipstick and place into styrofoam to dry.

Once the lipstick is dry, clip the end of the toothpick off to extend from end 1/4 inch.
Roll out small amount of ivory gumpaste to a generous 1/4" thickness. Cut a circle using the
the large end of #12 piping tube. Moisten the top of circle with gum glue and set the lipstick in the center of the circle and set aside. Roll out ivory gumpaste to 1/16" thickness, and cut a 1"x 2" rectangle. Dampen top surface of the rectangle with gum glue and roll around the lipstick. Seal and smooth vertical seam. Set aside to dry.

Using gold hi-lighter luster dust mixed with Lemon extract, paint the edges of leaves, the scalloped border on the mirror, and the lipstick holder.
Brush the gumpaste mirror and lipstick with confectioners glaze and allow to dry.
Fasten the leaves and flowers with gum glue to the mirror and lipstick.

Now you have the perfect feminine cake topper for a "girl" of any age!!

NOTE--Remember that although most elements of this topper are made of sugar, this should be for decorative purposes only.

Photos and Tutorial by Jacque Benson- 2009. all rights reserved.
This material may not be republished or reproduced in any manner without the expressed permission of the author.

How to bake a great Cake

Here are some basics to follow..

1. Generously grease inside of pan..I love the sprays like Baker's Joy or Pam for baking.
Some people use shortening and some flour, but I don't love the deposits of flour. So if you do
the flour method, make sure to tap the excess flour out.

2. Turn oven 10 to 15 minutes before you plan to use it to allow time for it heat to baking temperature.

3. Measure liquids at eye level in standard liquid measuring cups. Baking requires for everything
to be perfectly measure..

4. For best results use large egg size eggs (about 1/4 cup each).

5. Beat the cake mix batters for the time and speed specified. Time the beating carefully, beating only for the length of time and the mixer speed specified in the recipe directions.
Over beating breaks down the cake structure and causes low volume and shrinkage during the cooling of the cake.
Under beating produces a lumpy batter in which the ingredients are not properly mix.

6. If using more batter than one cake mix yields for a large pan reduce oven temperature approximately 25* and increase baking time.
If you have a small mixer, do one package of mix at a time.

7. Bake your cake immediately after mixing, as near the center (both vertical and horizontal center), of the oven as possible. Allow at least an inch of space on all sides and between the pans. If you use 2 oven racks, stagger the pans so one cake is not directly above the other.

8.Test your cake for doneness while they are still in the oven. Time of baking will change according to temperature, type of cake, and size of pan.

9. Avoid opening oven until the cake looks done. Usually it's starts smelling like cake in the house and the cake starts separating from the pan. There are more chances for the cake to fall down in the center if the door of the oven is open.

10. Cool cakes in pan for ten minutes on cake rack. Larger cakes might need more time.
If cake has cooled too long and won't release from pan, return it to a warm oven (250*), for a few minutes and then release the cake from the pan.

11. For bigger cakes you can use a cookie sheet to flip the cake. If the cake has a dome do not let the cake rest on that side, it can break your cake. Don't decorate a cake that is still warm..

12. Inaccurate oven temperatures account for the majority of baking problems. If your cakes have indications of under baking get an oven thermometer to make sure you have the proper temperature. If your cake is baking higher on one side more than the other, could be oven temperature, but make sure your oven is leveled.

13. Cakes can be frozen for up to 3 months wrapped in saran wrap and then heavy duty aluminum foil.

14. Iced cakes must be frozen tightly wrapped. When defrosting, keep cake wrapped until completely thawed.

15. Cakes that are not iced can be at room temperature for up to 24 hours. But keep in mind the chances of a dry cake will go up, the longer it stays without icing. Icing keeps the moisture in the cake..

Hope this helps!

Edna De la Cruz.. :)

Tutorial courtesy of Edna De La Cruz
2009
All Rights Reserved
This material may not be republished or reproduced in any manner without the expressed permission of the author.