How to harden fondant faster

Updated February 21, 2017

Fondant is a mouldable cake topping that usually takes a few days to harden. However you can speed up the process by adding a bit of gum paste to the fondant which makes it dry faster and harder than regular fondant. By adding the gum paste to the fondant it will become inedible as it will become too hard to eat. So in this case you should use decorative use only. If you want to eat the fondant, keep it in an airtight container to keep it soft.

Roll two equal sized balls of fondant and gum paste but the amount will vary and depend on how large the project you want to make. Large projects that require a lot of flowers or building a large bow need roughly about 227 g (1/2 lb) of fondant and 227 g (1/2 lb) of gum paste. The gum paste will help the fondant to have a stiffer consistency and harden quicker. However, it will also make the fondant inedible. If you want to keep the fondant edible skip this step.

Create one even mass by working the two balls together with your hands. Roll out the fondant and cut out the shapes that you desire.

Place a sheet of waxed paper on a baking tray and place the baking tray on top of a piece of foam or a large sponge. This will allow air to circulate above and below the fondant.

Place a desk fan about 15 cm (6 inches) from the fondant and set the fan to low speed. Make sure that there are no small pieces of fondant that can blow away, and make sure that the area is clear of dust, sugar or any other possible contaminants. The fan will reduce the amount of moisture in the air and will help it to harden faster.

Things You'll Need

  • Sponge or piece of foam
  • Desk fan
  • Cookie tray
  • Fondant
  • Gum paste
  • Shortening
  • Smooth rolling surface
  • Rolling pin
  • Waxed paper
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About the Author

Palmer Owyoung holds a Master of Arts in international business from the University of California at San Diego and a Bachelor of Arts in sociology from the University of California at Santa Barbara and is a trained molecular biologist. He has been a freelance writer since 2006. In addition to writing, he is a full-time Forex trader and Internet marketer.