Spagetti before its cooked is inedible anyway so you might as well just use wooden skewers. At least they have the strength. And they’re used for food anyway so you know they’re food safe (satay). In Singapore, you have a few choices: either run an aircon all the time or keep your room doors and windows closed all the time. It’s not the heat… It’s the humidity that kills our fondant. Alternatively, get a small wine chiller, set at around 20C and keep all your work in there, or get a dehumidifier and place it in the room. If really desperate, get a couple of those tubs of charcoal dehumidifiers you normally place in cupboards with your clothes, then pack your figurines in a box with it.
Chef Nicky - The White Ombre (Singapore) - http://thewhiteombre.com - http://www.facebook.com/thewhiteombre
