How to fix fondant on cake | Gaely Cake

There are several factors that could affect your fondant's quality but that should not hinder you from achieving your desired cake design. Practicing and researching play important roles in becoming skilled in using fondant on cakes.

Humid countries tend to have sweaty fondant because condensation takes place when chilled cake is brought out from the fridge to a high temperature environment. This is normal, don't panic because when fondant has adapted to the temperature outside the fridge, it will just dry up.

Fondant will crack when its dry. It needs to be very pliable before using it on cakes or molding it. Knead the fondant properly until it becomes pliable again. Sometimes you need to add some drops of water to soften your fondant and then knead it until it becomes pliable.

Hardened or frozen fondant should be brought to room temperature before using. You can chop it into smaller pieces and then knead them together until it becomes pliable again. You can also microwave it to bring back its softness.

"Knead until it becomes pliable."


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