Fondant icing help?!

Doodledumdums · 2014-01-01T23:55:49+00:00

I am planning on making a Birthday cake for my son's 1st Birthday party on Saturday, and am looking for some advice from some more experienced cake decorators?! I have used fondant icing quite a lot before, but usually I roll it out using icing sugar so it doesn't stick to the surface. The issue with doing this is that my cakes are always covered in icing sugar and look dusty and messy. What are you supposed to use to roll out fondant icing? Also, should I have a specific rolling pin, as icing tends to stick to my wooden one? Also, (last question I promise!) I am making a cake in the shape of a teddy bear and the mould has lots of crevices which I think are going to be difficult to ice, are there any tools I can get to help me to keep the icing smooth? Also, (sorry...really is last question!) what should I use to stick the fondant icing to the cake? in the past I've used jam, but I find it to be a bit messy? TIA! [grin]

RockinAroundTheXmasTreeHippy · 02/01/2014 04:52

I use cornflour - it dusts away more easily -

dust your rolling pin too - though I use special a plastic fondant roller for most of my icing, but wooden one will be ok if dusted.

No special tools needed with the Teddy bear cake - though cake smothers good if a smoother shape - but do make sure you paint your cake with a sticky layer - I use warmed honey, or syrup depending on the cake flavour, this will help the icing settle & stick into crevices

You can also wipe it over with a good quality no tear kitchen roll, soaked in water & squeezed out - gently smooth over with this will not only push the fondant into the crevices, but clean any dust away too - also good for repairing tears & cracks - just fill it & gently smooth with damp kitchen roll

You can buy special edible glue to stick things on with, but this can be made too - google recipes, but basically an icing sugar & water paste - though if adding bigger things, use glue & cocktail sticks running through them & the cake to make it more secure

HTH

& good luck :)

adagio · 02/01/2014 05:05

Hi Doodle
I am no expert by any stretch, but having recently made my daughter's first birthday cake and researching lots of advice first, I made a madeira sponge as it is firmer as it has more flour in it and keeps better (than victoria /same of everything half as many eggs).

I did thin buttercream all over then in the fridge to set - that was the crumb coat; then a further layer of buttercream to stick the fondant on. I read that some people use trex for rolling out, but I didn't risk it - I used icing sugar/cornflour mix and dusted it off after , then smoothed and rubbed with clean hands to bring back (some) shine. I also got sparkle icing sugar from Asda and sprinkled some of that at last minute which effectively covered any remaining powder look.

Buttercream recipe from other mums netters - one block lurpak (unsweetened) beat for 5 mins ish with mixer THEN add one pack icing sugar and fold in then beat some more. Much less messy than trying to add icing sugar then beat it. I flavoured with vanilla.

Good luck