You only need to leave your fondant dough out once to discover that once it dries out, it becomes difficult to soften enough to use again. Your hands and wrists will thank you if you take the proper precautions to protect your fondant from drying out. While the process is simple, storing your fondant correctly can save hassles later on.
- Skill level:
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Things you need
- Cling film
- Plastic container
- Vegetable shortening
- Confectioner's sugar
- Icing knife
Wrap an unused portion of fondant tightly in cling film.
Place the wrapped fondant in a plastic container, cover and store in the refrigerator. The fondant will hold indefinitely.
Remove the container from the refrigerator and take off the cover, but leave the fondant wrapped. Bring the fondant to room temperature before using.
Storing Unused Fondant
Scoop a small amount of shortening out of a container and place it on the tip of your finger.
Rub the shortening gently into the dried or cracked fondant to smooth the texture and revitalise the dough. Use short circular motions to rub the shortening into the dough.
Cover the dough with cling film to keep it from drying out.
Moisten Rolled Fondant
Tips and warnings
- Knead room temperature fondant briefly on a surface dusted with confectioner's sugar to make it more pliable.
- Smooth away finger print marks from the shortening by gliding the back of an icing knife over the rolled fondant's surface.
- Do not add water to fondant as this will break down the texture of the dough.
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