Our students ask great questions! Here are the questions (and answers) that come up most often for the Gum Paste and Fondant course.
- What do I need to bring to class?
- What can I do to help keep gum paste and fondant colored purple from fading and turning blue?
- How can I get a clean cut using the cutters that came in the Gum Paste and Fondant Kit?
- Can I flavor fondant?
- How do you get rid of powdered sugar/cornstarch on dark-colored fondant cakes?
- I have a problem using my Ribbon Cutter Embosser tool. It either tightens up or loosens when I use it.
- When I try to cut fondant strips with my Ribbon Cutter Embosser Tool, the fondant just bunches up. What am I doing wrong?
- Can I use granulated sugar on the center of the Calla Lily?
What do I need to bring to class?
For a complete list of what to bring to each class, please refer to our Gum Paste and Fondant Student Supplies page
What can I do to help keep gum paste and fondant colored purple from fading and turning blue?
We suggest that you use Neon Purple fondant to color your gum paste; it will also help if you add a pinch of Neon Pink fondant as well. You will have less fading if you color gum paste and fondant using Icing Color. Keep your cake or flowers covered as much as possible before serving and avoid placing it in direct sunlight.
Yes, fondant can be flavored, but avoid adding too much liquid or it will change the consistency of the fondant. It would be best to use Wilton’s Candy Flavors. They are very concentrated so you will only need a few drops. Another alternative is to use more flavoring in the Buttercream Icing used to ice the cake. The fondant will pick up some of the flavor from the Buttercream Icing.
How do you get rid of powdered sugar/cornstarch on dark-colored fondant cakes?
It is best to avoid using a filled Dusting Pouch when working with darker shades of fondant or gum paste. We recommend spreading a thin film of white vegetable shortening on the Roll and Cut Mat when rolling out fondant or gum paste. If you need to use the Dusting Pouch, gently slide it over the surface rather than tapping it on the surface. Sliding the Dusting Pouch will result in less powdered sugar/cornstarch on your gum paste or fondant. You may also use a soft brush to brush away excess powdered sugar/ cornstarch blend.
I have a problem using my Ribbon Cutter Embosser tool. It either tightens up or loosens when I use it.
The easiest way to solve this problem is to hold the wing nut with one hand as you push the tool along the surface of the fondant or gum paste with the other.
When I try to cut fondant strips with my Ribbon Cutter Embosser Tool, the fondant just bunches up. What am I doing wrong?
First, always be sure to coat the cutting wheels with a thin film of white vegetable shortening. That will result in a cleaner cut. The other thing to remember is to always start with the cutting wheels on the fondant before you push the tool. Do not start with your tool on the mat and try to push the tool onto the fondant. That will just bunch the fondant up.
Can I use granulated sugar on the center of the Calla Lily?
You could, but the texture is finer so you wouldn’t get the same look. Also it would be white rather than yellow unless you colored the granulated sugar with Icing Colors.
How can I get a clean cut using the cutters that came in the Gum Paste and Fondant Kit?
When using the cutters the student needs to press firmly on the middle and edges. The cutters were designed with the softened top edges to ensure a comfortable feel. We have found that a back and forth motion on the cutting surface helps to get a clean cut, the back of the practice board is a good surface to cut on. In addition, if the fondant/gum paste is still in the cutter when they pick it up, it also helps to rub the edges of the cutter against the palm of their hand to remove any excess fondant/gum paste. Hope this helps.