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Do not use any shortening with Fondarific.

Covering a cake:
Prepare your cake with a “dirty” coat or crumb coat of icing to seal in the crumbs. Measure the cake – height times two plus the diameter which will equal the amount that you will roll out. (ex. 8”x4” cake =  roll out to 16 inches) You will want to roll evenly (feel surface to make sure there are no bumps) to the height of a nickel = about 1/16 of an inch. Once you have rolled out to the appropriate amount, let rest for about 3 -5 minutes you will then lift the fondant to set it on your cake evenly. Then, using a fondant smoother, smooth the top of the cake to adhere the fondant to the icing and smoothing out the air bubbles. After the top is smoothed on, slowly smooth around the top half of the cake continuing around moving down to the bottom of the cake. By smoothing slowly and evenly, you will ensure that any excess air will be moved out to the bottom of the cake. If you encounter any wrinkles, slowly lift the fondant away from the cake and smooth that portion down.

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Fondant that is too soft:
Weather or over-microwaving your fondant can play a part in how your fondant reacts. If the weather is hot and humid, you may encounter soft, buttery fondant. If this happens, set it in the refrigerator for about 15 minutesor leave at room temperature until firm.  When ready to use knead the buttery coating (bloom) back into your Fondarific.  As you roll your fondant out, roll and flip this makes it much easier to roll.  Follow the above steps if you over-microwave.

Fondant that is too hard:
Weather that is dry and cold can affect your fondant, making it hard to roll out. You will want to put your fondant in the microwave for 10 seconds a pound check it about every 20 seconds for hot spots. All microwaves have different power settings, therefore it is important to use a low setting when warming the fondant. If the weather is dry, you can add about ½ teaspoon of Glycerin per pound to help soften and make the fondant more pliable.

 

 

 

Modeling:
Modeling is easy with Fondarific. If you require a more firm fondant base, you may mix ½ gumpaste and ½ Fondarific  or 1 tsp of Tylose powder per ½ pound of Fondarific.

Fruit-flavored Fondarific:
You will not be able to add gel paste to fruit-flavored Fondarific, however if you use a powdered color, you will be able to achieve a deeper color.

Coloring Gum Paste and Sculpting Chocolate:
Use any paste or gel to color your sculpting chocolate and gum paste. Always start off with small amounts of color and knead well until you achieve your desired color.

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