I have been doing cakes now for 4 years and LOVE it! I have been using Wilton fondant (I know “gasp” – the horror!!! LOL!!!) But honestly I loved working with it! It was always a little harder in texture to work with but I found that to be helpful – I had very few issues with cracking or cakes being to soft… honestly I thought working with fondant was so easy!
NOW wilton has changed their fondant – great I suppose for some people. Now it tastes a lot better and is much softer (which is handy when you have to work a large amount of fondant).
My problem is that now the fondant is sticky to work with (I have always used shortening before and it worked great) now I have a combination of shortening and cornstarch that I work with…. kind of trial and error right now. I just finished a 3D minion cake (the little guy doing the hula) and I put him in the fridge last night – now he is sweating when I take him out of the fridge. I know that fondant cakes are not supposed to go in the fridge – but I was always able to do this before….. grrrrrrrrr wilton!!!!!!!
My question is to all of you fondant experts out there – if you cover your cake in fondant and leave it out – how do you get your cakes to not go all soft on you? If I had not put this guy in the fridge – his arms would have pulled down the side of the cake, the grass skirt would have ripped and his coconut bra would have pulled down :( He is a raised cake – the dress is actually hanging – it is attached about an 1" up the body.
Is there any fondant that can be refrigerated? Are there any ticks that I can use with my future cakes? Generally I work with buttercream, but sometimes you NEED to use fondant! I am REALLY hating the wilton fondant right now and need some help with how to work around these issues in the humidity or a better fondant to work with.
I have a wedding cake next week that needs to be covered in fondant and I am now worried about using the darn wilton fondant!!!
Any ideas/tips/etc would GREATLY appreciated!!!! Thank you in advance!!!!