I have provided a list of questions and answers below explaining how and why we knead icing/fondant and the reasons behind why certain things happen to it.
How do you knead icing/fondant?
- To knead the icing/fondant, you would take the amount you wish to use and then start rolling and pushing it into your lightly dusted work surface using both hands.
Why do we knead icing/fondant?
- We knead the icing/fondant to warm and soften it; thus making it more pliable and easier to work with.
- Kneading also removes any air pockets that may be trapped in it.
How long does it take to knead?
- The amount of time it takes you to knead the icing/fondant depends on how much you are trying to soften it and the temperature/climate you are kneading it in.
What happens if you overwork/underwork icing fondant?
- If you overwork icing/fondant, it can become very sticky or soft like chewing gum consistency; it may also crack and dry out around the edges of your cake when covering.
- If you underwork the icing/fondant, it won't stretch how you want it to or have the elasticity you require.
Can weather affect fondant?
- Yes! Hot weather and humid climates can play havoc with your icing/fondant making it incredibly soft and sticky.
- In cold climates, it can become dry and crumble easily.
Problems/Help with Icing/Fondant - Troubleshooting
- If your icing is too dry, then add a little Trex/Crisco or shortening to it to help soften/moisten it.
- If your icing is too sticky, wrap it up and place it in the fridge for about 10 minutes to harden and cool slightly, then try again.
- To help cover a cake, once you have the correct consistency, it's a balance of lifting and smoothing the fondant to get the proper coverage.
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