It’s been quite a tiring week, I was ill for 3 days which was a bit of a downer. But on the other hand, on the days I wasn’t sick I did make a baby shower cake and stocked up my freezer with some more sample cakes for cake tastings. I also met with a lovely couple for a tasting and to discuss design ideas for their wedding cake.
I even had dinner with some of the lovely ladies I trained in cake decoration with. It was great to see how their own cake businesses were progressing and to see some pics of their latest creations. It was also nice to hear that some of them have been keeping up with my blog – thanks guys!
So despite the fact that due to illness I had basically a 4 day week, it was still packed with lots of activity.
Meanwhile, my new non-stick board arrived early in the week, and I absolutely love it! It’s huge and it was expensive but already I think it was definitely worth the money. Rolling out fondant on my current glass topped work surface has been the bane of my existence. Despite the fact I do keep moving the fondant as I roll it out to try to stop it from sticking, and sprinkle icing sugar on the work surface, it always seems to stick at exactly the point when I am ready to lift it onto the cake. Which means after all the hard work of rolling out my fondant so it’s nice and smooth and the right size, I have to re-knead it and start again because the middle is stuck to the work surface. And this usually happens 3 or 4 times, which means I’m quadrupling the amount of time it should take. Having used the new non-stick board several times now, I must say I am really impressed with it. The fondant peels off so easily!
If you can’t afford one of these miraculous boards, there are several other things you can try if your rolled fondant is sticking. Firstly, don’t use a glass surface – believe me, it’s a nightmare. Make sure you knead your fondant enough to stop it from sticking and to warm it up to the right working temperature from the warmth of your hands. Add more icing sugar and knead it in if it is ridiculously sticky after a few minutes of kneading, but don’t overdo it or you could end up with stiff, unworkable fondant. Make sure you keep moving the fondant often while rolling out. Use a little bit of icing sugar to dust the work surface, but not too much as this could end up changing the consistency of your fondant and could leave streaks in coloured fondant. Consider using fat e.g. Trex instead of icing sugar if you are working with a particularly dark coloured rolled fondant.
Hope these tips were useful! Have a good week everybody.