Drying Fondant For Wedding Cake Flowers: A Step-By-Step Guide

Fondant flowers are a fun and creative way to decorate cakes and cupcakes. Fondant is an edible dough that can be used to cover cakes and make 3D decorations such as figurines and flowers. It dries hard, making it perfect for decorations that need to stand up on their own. To dry fondant flowers, it is recommended to let them sit at room temperature for at least a day or two to remove all the moisture. They can be hung upside down to prevent the petals from drooping or placed in a small bowl or cup to ensure the petals dry upright. For quicker drying, they can be placed in front of a fan set at low to medium speed. Once completely dry, fondant flowers can be stored in an airtight container at room temperature for up to 6 months.

Choosing your fondant

Flavoured Fondant

Fondant typically has a sweet, vanilla flavour, but it can also be found in other flavours like milk chocolate, white chocolate, and caramel. When selecting flavoured fondant, consider the flavour of your cake and choose a fondant that will complement it. For example, a chocolate fondant would pair well with a chocolate cake, while a vanilla fondant would be more versatile and suitable for most cake flavours.

Coloured Fondant

Fondant is available in various colours, which can save you time and effort in colouring it yourself. Pre-coloured fondant is especially useful if you need colours like red or black, which can be challenging to achieve with food colouring. However, if you want a specific shade or custom colour, you can colour your fondant using gel food colouring or concentrated food colouring. It's important to wear food-safe gloves while mixing the colour to avoid staining your hands.

Homemade Fondant

If you decide to make your own fondant, there are a few key considerations. Firstly, use fresh, high-quality ingredients like mini marshmallows, powdered sugar, water, and shortening. The mini marshmallows melt more easily and produce a smoother fondant. Always check the expiration date and ensure the marshmallows are not stale or sticky. Additionally, use a mixer with a dough hook attachment to achieve the right consistency, as a hand mixer may not be powerful enough. Finally, keep your hands and surfaces lightly coated with pure white shortening to prevent the fondant from sticking. Butter-flavoured shortening or cooking spray can discolour the fondant, so it's best to avoid them.

Storing Fondant

Fondant dries out quickly, so it's crucial to store it properly. Keep it covered or wrapped in plastic wrap when not in use, and store it in an airtight container at room temperature. Fondant should not be refrigerated or frozen as it can dry out or become brittle. If you have leftover fondant, roll it into a ball, coat it with a thin layer of vegetable shortening, and wrap it tightly before storing.

Preparing your fondant

Before you start working with fondant, it's important to prepare your work area and the fondant itself. Here are some tips to help you get started:

• Work surface: Fondant works best on stainless steel, but any hard, flat surface will do. Use a fondant mat, a self-healing mat, or a Silpat mat if necessary. Dust your work surface with powdered sugar, cornstarch, or vegetable shortening to prevent the fondant from sticking.
• Cleanliness: Ensure your work surface is clean to avoid fondant picking up crumbs and dirt. Fondant is sticky, so it's crucial to remove any lint or dust from your workspace by rubbing it with a small fondant ball (which you can discard afterward).
• Hands: Wash your hands before handling fondant to avoid anything sticking to it. You can coat your hands with a thin layer of solid vegetable shortening or wear food-safe gloves.
• Fondant consistency: If your fondant is too hard, add a small amount of water to soften it (about 1/8 teaspoon per 24 ounces of fondant). Conversely, if it's too soft, add a small amount of confectioners' sugar or Gum-Tex powder to strengthen it.
• Colouring: When colouring fondant, use gel food colouring or concentrated food colouring to achieve bold, bright colours without altering the consistency. Wear food-safe gloves while mixing to avoid staining your hands. Avoid liquid-based food colourings as they can soften the fondant.
• Flavouring: While most fondant has a sweet, vanilla flavour, you can also find it in other flavours like milk chocolate, white chocolate, and caramel. You can also add flavouring to your fondant mixture.
• Storage: Keep unused fondant covered or wrapped in plastic wrap when not in use, as it dries out quickly. After decorating, roll the remaining fondant into a ball, coat it with a thin layer of solid vegetable shortening, and store it in an airtight container at room temperature.
• Practice: Fondant can be tricky to work with, so it's a good idea to practice laying it on single-layer cakes before moving on to layer cakes.
• Tools: Use a fondant roller or a regular rolling pin to roll out your fondant. If you're making wedding cakes, consider investing in an adjustable long rolling pin to help you roll the fondant into a large enough circle to cover a large cake.

Fondant is a versatile medium for decorating cakes, but it requires some preparation and practice to master. By following these tips, you'll be well on your way to creating beautiful and delicious treats!

Shaping your flowers

Fondant flowers are a fun and creative way to decorate your wedding cake. You can make them in advance and customise their shape, colour, and size. Here are some tips for shaping fondant flowers:

• Use the right tools: A fondant rolling pin with guide rings will help you achieve the desired thinness. A fondant flower cutter set will allow you to create various flower shapes, such as daisies, roses, and orchids. A fondant and gum paste tools set will help you add texture to your petals and leaves.
• Start with a ball of fondant: To create simple flowers, roll the fondant into a ball and then flatten it with your hands or a rolling pin. You can use a veining tool to add texture and lift the petals for a more dimensional look.
• Cut out petals: For more intricate flowers, use flower cutters to cut out individual petals. Shape and thin the edges of the petals with ball tools before assembling them into a flower.
• Assemble the flowers: Use water, sugar glue, or royal icing to attach the petals together. Start by attaching the petals to each other, and then shape the flower by bending and lifting the petals. You can also use floral wire to create stems for your flowers.
• Add details: Use fondant tools to add details such as veins and stamen to the petals. You can also dust the flowers with edible glitter or pearl dust to give them a shiny finish.
• Let them dry: Place the flowers upside down or in small bowls to ensure the petals dry in the desired shape. It can take up to 24 hours for fondant flowers to dry completely.

Drying your flowers

Hanging Method :

Hang the flowers upside down to dry. This method helps prevent the petals from drooping and ensures they retain their shape. It may take up to 24 hours or more for the flowers to fully dry, so be sure to plan ahead.

Bowl or Cup Method :

Place the flowers in a small bowl or cup to dry. This technique ensures that the petals dry upright and prevents them from flattening. Again, allow sufficient drying time, and don't rush the process.

Fan-Drying Method :

For a quicker drying option, use a fan. Set the fan to low or medium speed and place it near the flowers. This method accelerates evaporation and can reduce the drying time significantly.

Room Temperature Drying:

Fondant flowers should be allowed to dry at room temperature. Avoid placing them in direct sunlight, as this can cause the colour to fade. The ideal environment is a cool, dry room, away from heat sources or sunlight.

Storage:

Once the flowers are completely dry, which can take up to 24 hours or more, store them in an airtight container at room temperature. Fondant is sensitive to moisture, so it's essential to keep the container sealed. Proper storage will help your flowers last for six months or even longer.

Attaching your flowers

Attaching your fondant flowers is a delicate process, but there are several methods you can use to ensure they stay in place. Here are some detailed instructions on how to attach your fondant flowers to your wedding cake:

Royal Icing:

Royal icing is an effective way to attach fondant flowers to a cake. It dries quickly and provides a strong hold, making it ideal for securing flowers to the sides of a cake or assembling figurines. However, it is not suitable for attaching flowers to a fondant-covered cake, as it may cause the fondant to dissolve.

Buttercream Frosting:

Buttercream frosting can be used to attach fondant flowers, especially if they are small and lightweight. It is a convenient option, but use a minimal amount to avoid dissolving the fondant. Buttercream is also useful for attaching flowers to cupcakes or creating a border on a cake.

Water:

Using water to attach fondant flowers is possible, but it requires extreme caution. A small brush with a minimal amount of water can be used to attach fondant to buttercream. However, water can cause the fondant to dissolve, so it is not recommended for attaching flowers to a fondant-covered cake, as it may result in messy stripes.

Sugar Glue or Fondant Glue:

Sugar glue is a perfect solution for attaching fondant flowers. It is made by melting marshmallow fondant with a small amount of water, creating a thick and easy-to-use adhesive. This method is ideal for all fondant decorations and can be prepared in seconds.

Shortening:

Shortening is useful when attaching flat fondant decorations. Rub the entire surface of the cake with shortening before applying the fondant. This method provides flexibility, allowing you to move decorations around without damaging them. However, it may not be suitable for attaching heavy flowers or those that need to sit at an angle.

Diluted Corn Syrup:

Diluting corn syrup with a small amount of water creates a sticky glue-like substance perfect for attaching fondant to a cake board or a fondant-covered cake. It is a beautiful solution for matching marbled fondant on a wedding cake.

Melted Candy Melts:

While melted candy melts can be clumpy and harden quickly, they are ideal for attaching heavy decorations. They are especially useful for attaching popsicle sticks or skewers to fondant pieces that need to stand up, such as numbers or letters on cakes.

Piping Gel:

Clear piping gel can be used to attach fondant decorations to a crusted buttercream cake or other dry surfaces. Apply a thin layer of piping gel with a decorator's brush before gently pressing the fondant piece onto the surface.

Floral Wire:

For larger flowers, floral wire can be used to secure them into the cake. This method ensures that the flowers remain upright and in place.

Dried Fondant:

If you need your fondant flowers to be hard, make them at least two days in advance and let them dry at room temperature. This will ensure they are sturdy and can be attached using any of the above methods without the risk of bending or breaking.

Frequently asked questions