Store-bought fondant is a convenient and versatile decorating medium for cakes and other baked goods. It allows bakers, both amateur and professional, to achieve a smooth, polished finish that is difficult to replicate with other frostings. However, one common complaint about store-bought fondant is its sometimes stiff or dry texture straight out of the package. This can lead to cracking, tearing, and an overall frustrating decorating experience. Thankfully, with a few simple techniques, you can easily soften store-bought fondant and transform it into a pliable, easy-to-work-with material. This article will guide you through the best methods for softening fondant, ensuring your cakes look as good as they taste.
Understanding Fondant and Its Properties
Before diving into softening techniques, it’s crucial to understand what fondant is and why it sometimes needs softening. Fondant, also known as rolled fondant, is essentially a sugar paste made primarily of sugar, water, and glucose or corn syrup. It also often includes glycerine to add moisture and flexibility, and sometimes gums like gum tragacanth or CMC (carboxymethyl cellulose) to improve elasticity and hold its shape.
The manufacturing process, storage conditions, and even the brand of fondant can affect its initial texture. Some brands tend to be naturally softer than others. Exposure to air can also cause fondant to dry out, leading to a stiff or cracked consistency. Temperature fluctuations can also impact the fondant’s texture.
A perfectly softened fondant should be pliable, smooth, and easy to roll out without tearing or cracking. It should also be able to hold its shape well and provide a smooth, even covering for your cake.
Methods for Softening Store-Bought Fondant
There are several effective methods for softening store-bought fondant. The best method for you will depend on the fondant’s current condition and your personal preference. Remember to work in small increments and be patient to avoid over-softening the fondant.
The Kneading Method
This is the most common and often the most effective way to soften fondant, especially if it’s only slightly firm. Kneading warms the fondant and distributes its moisture more evenly.
To knead fondant, start by unwrapping it and removing any packaging. If the fondant is very hard, you may want to cut it into smaller pieces to make it easier to work with. Place the fondant on a clean, dry surface, preferably a silicone mat or a surface lightly dusted with powdered sugar or cornstarch.
Use your hands to gently press and fold the fondant. The warmth from your hands will help to soften it. Continue kneading for several minutes, until the fondant becomes smooth and pliable. You’ll notice the texture changing as you work, becoming less stiff and more elastic.
If the fondant is still too firm after several minutes of kneading, you can try adding a tiny amount of vegetable shortening. This will help to lubricate the fondant and make it more pliable. Be very careful not to add too much, as this can make the fondant greasy and difficult to work with. Start with a pea-sized amount and knead it in thoroughly before adding more.
The Glycerine Method
Glycerine is a humectant, meaning it attracts and retains moisture. Adding a small amount of glycerine to your fondant can help to soften it and make it more pliable. It’s important to note that too much glycerine can make the fondant sticky, so use it sparingly.
To use the glycerine method, start by unwrapping the fondant and placing it on a clean surface. Make a small well in the center of the fondant and add a few drops of glycerine. Start with just a few drops, as it’s easier to add more than to take it away.
Knead the glycerine into the fondant until it is evenly distributed. Continue kneading until the fondant becomes soft and pliable. If the fondant is still too firm, you can add a few more drops of glycerine, but be careful not to overdo it.
The Water Method
Adding a tiny amount of water to fondant can also help to soften it, but this method requires extreme caution. Too much water will turn the fondant into a sticky mess.
To use the water method, start by unwrapping the fondant and placing it on a clean surface. Dampen your hands very lightly with water. You don’t want your hands to be wet, just slightly damp.
Knead the fondant with your damp hands. The small amount of water will help to soften the fondant. Continue kneading until the fondant becomes soft and pliable. If the fondant is still too firm, you can dampen your hands again, but be very careful not to add too much water.
The Microwave Method
Using a microwave to soften fondant is a quick method, but it also requires careful monitoring to prevent overheating. Overheating can melt the fondant or make it tough and rubbery.
To use the microwave method, start by unwrapping the fondant and cutting it into smaller pieces. Place the fondant pieces in a microwave-safe bowl.
Microwave the fondant in short bursts of 5-10 seconds, checking its consistency after each burst. Knead the fondant in between each burst to distribute the heat evenly. Continue microwaving and kneading until the fondant becomes soft and pliable.
Be very careful not to overheat the fondant. If it starts to melt or bubble, stop microwaving immediately.
The Shortening Method
As mentioned earlier, vegetable shortening can also be used to soften fondant. It helps to add moisture and flexibility, making the fondant easier to work with.
To use the shortening method, start by unwrapping the fondant and placing it on a clean surface. Add a small amount of vegetable shortening, about a pea-sized amount, to the fondant.
Knead the shortening into the fondant until it is evenly distributed. Continue kneading until the fondant becomes soft and pliable. If the fondant is still too firm, you can add a small amount of shortening, but be careful not to overdo it.
Troubleshooting Common Fondant Problems
Even with the best softening techniques, you might encounter some common fondant problems. Here’s how to troubleshoot them:
Fondant is Too Sticky
If your fondant becomes too sticky, it’s likely that you’ve added too much moisture or glycerine. To fix this, try kneading in some powdered sugar or cornstarch. This will help to absorb the excess moisture and make the fondant less sticky.
Add the powdered sugar or cornstarch in small increments, kneading it in thoroughly after each addition. Continue adding until the fondant reaches the desired consistency.
Fondant is Cracking
Cracking is often caused by fondant that is too dry or stiff. Make sure you are softening the fondant properly using one of the methods described above. If the fondant is already softened but still cracking, it may be due to the environment being too dry. Work in a humid environment, if possible, or cover the fondant with plastic wrap when you’re not actively working with it.
Kneading in a small amount of vegetable shortening can also help to prevent cracking.
Fondant is Tearing
Tearing can occur if the fondant is too thin or if it’s sticking to the surface. Make sure you’re rolling the fondant to the appropriate thickness for your project. Use a non-stick surface, such as a silicone mat, or lightly dust your surface with powdered sugar or cornstarch to prevent sticking.
If the fondant is tearing while you’re draping it over a cake, try lifting and smoothing it in sections, rather than trying to pull the entire sheet over the cake at once.
Fondant is Elephant Skin
Elephant skin refers to a wrinkled, textured appearance on the fondant’s surface. This is often caused by air bubbles trapped beneath the fondant. To prevent this, smooth the fondant carefully after draping it over the cake, using a fondant smoother to press out any air bubbles.
If you already have elephant skin, you can try gently warming the fondant with a hairdryer on a low setting. This can help to smooth out the wrinkles.
Tips for Working with Softened Fondant
Once you’ve successfully softened your store-bought fondant, here are some tips to help you work with it effectively:
- Use a Non-Stick Surface: A silicone mat or a surface lightly dusted with powdered sugar or cornstarch is ideal for rolling out fondant. This will prevent the fondant from sticking and tearing.
- Roll Out Evenly: Apply even pressure when rolling out the fondant to ensure a consistent thickness. This will help to prevent tearing and cracking.
- Avoid Overworking: Overworking the fondant can make it tough and rubbery. Work quickly and efficiently, and avoid kneading the fondant for too long.
- Store Properly: When you’re not actively working with the fondant, wrap it tightly in plastic wrap to prevent it from drying out. Store the wrapped fondant in an airtight container.
- Coloring Fondant: If you need to color your fondant, use gel food coloring rather than liquid food coloring. Liquid food coloring can add too much moisture to the fondant and make it sticky. Add the gel food coloring in small increments and knead it in thoroughly until you achieve the desired color.
- Practice: Working with fondant takes practice. Don’t be discouraged if you don’t get it perfect on your first try. Keep practicing and experimenting with different techniques, and you’ll eventually become a fondant pro.
By understanding the properties of fondant and using the appropriate softening techniques, you can transform store-bought fondant into a pliable, easy-to-work-with medium that will help you create stunning cakes and desserts. Remember to be patient, work in small increments, and don’t be afraid to experiment. With a little practice, you’ll be able to achieve a flawless fondant finish every time.
Why is my store-bought fondant so hard and difficult to work with?
Store-bought fondant, while convenient, often dries out during storage and transportation. Exposure to air causes moisture to evaporate, leading to a hardened texture. This makes it challenging to roll, shape, and apply smoothly to your cakes or other baked goods, resulting in cracks, tears, and an overall unprofessional finish.
The ingredients in fondant, such as sugar and gums, tend to crystallize as they lose moisture. This crystallization contributes to the stiffness and lack of elasticity. Factors such as the brand of fondant, storage conditions, and the age of the product all play a role in how quickly and severely it hardens.
What are the best methods for softening store-bought fondant?
There are several effective methods for softening store-bought fondant, each with its own advantages. Kneading with a small amount of vegetable shortening or glycerin is a common approach. The added fat or humectant helps to reintroduce moisture and improve pliability. Microwaving the fondant in short bursts, followed by thorough kneading, is another popular technique.
Another reliable method involves wrapping the fondant tightly in plastic wrap and placing it inside a sealed bag. Allow it to sit at room temperature for several hours or overnight, giving the moisture within the fondant a chance to redistribute evenly. Steaming the fondant lightly can also help, but this requires a delicate touch to avoid overheating or melting it.
How much vegetable shortening or glycerin should I add to soften fondant?
The amount of vegetable shortening or glycerin needed to soften fondant depends on the initial hardness and the quantity of fondant you’re working with. Start with a small amount, about a teaspoon per pound of fondant, and knead it in thoroughly. It’s always easier to add more than to try and remove excess moisture.
Continue kneading for several minutes, assessing the fondant’s texture as you go. If it still feels stiff or cracks easily, add another small amount of shortening or glycerin. Remember to be patient and knead consistently to ensure the added ingredient is evenly distributed throughout the fondant.
How long should I microwave fondant to soften it?
Microwaving fondant requires caution to prevent overheating and melting. Begin with very short bursts, such as 5 to 10 seconds, at a low power setting. Remove the fondant from the microwave and knead it thoroughly to distribute the heat and assess its texture.
Repeat the microwaving process in short intervals, kneading in between each burst. The goal is to soften the fondant just enough to make it pliable, not to melt it completely. Overheating can result in a sticky, unusable mess, so it’s better to err on the side of caution.
Can I use water to soften store-bought fondant?
While you can use water to soften fondant, it should be done with extreme care and only as a last resort. Water can make the fondant sticky and difficult to work with if added in excess. It can also affect the fondant’s structure and make it prone to tearing.
If you choose to use water, add it in very small increments, such as a few drops at a time, and knead it in thoroughly. Be prepared to add powdered sugar to counteract any stickiness. Vegetable shortening or glycerin are generally preferred over water for softening fondant, as they provide better results with less risk.
What if I accidentally add too much liquid to my fondant?
If you accidentally add too much liquid to your fondant, resulting in a sticky or overly soft consistency, don’t panic. The most effective remedy is to add sifted powdered sugar gradually. The powdered sugar will absorb the excess moisture and help restore the fondant to a workable consistency.
Knead the fondant thoroughly after each addition of powdered sugar to ensure it’s evenly distributed. Continue adding powdered sugar until the fondant reaches a smooth, pliable texture that is easy to handle. You may need to add a significant amount, so be patient and work in small increments.
How can I prevent my fondant from drying out while I’m working with it?
To prevent your fondant from drying out while you’re working with it, it’s essential to minimize its exposure to air. Keep any unused fondant tightly wrapped in plastic wrap or stored in an airtight container. This will help to maintain its moisture content and prevent it from hardening.
When rolling out fondant, work quickly and keep the surface covered with a thin layer of powdered sugar or cornstarch to prevent sticking. If you need to step away from your project, immediately re-wrap the fondant to protect it from the air. Consider using a fondant smoother to seal the surface and further prevent drying.