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fondant question

post #1 of 5
Thread Starter 

hi everyone! I am new here and new in making fondant. I am so excited to make this.

 

To start of, i live in southeast asia where the weather is either hot or rainy and i was wondering how will that affect in making fondant?

Do i have to work in an air-conditioned room or room temp is fine?

What are the things that i have to remember? storage, handling, etc. 

Do u make the traditional fondant or the other one that is called marshmallow fondant?

 

opinions and advice are very much appreciated. Thanks so much in advance! :)

post #2 of 5

I personally have never made it, but I believe when a family member makes it, he's sure to use a cold surface. Same as when I use pastries that I don't want the butter inside to melt.  To answer your heat question.

post #3 of 5
Thread Starter 
Quote:
Originally Posted by pcieluck View Post

I personally have never made it, but I believe when a family member makes it, he's sure to use a cold surface. Same as when I use pastries that I don't want the butter inside to melt.  To answer your heat question.



thanks! the weather is really a big problem, especially when i'm making croissant i had to put it in and out of the chiller >.<

 

i hope others could give their 2 cents :p

post #4 of 5
Thread Starter 
Quote:
Originally Posted by pcieluck View Post

I personally have never made it, but I believe when a family member makes it, he's sure to use a cold surface. Same as when I use pastries that I don't want the butter inside to melt.  To answer your heat question.



thanks! the weather is really a big problem, especially when i'm making croissant i had to put it in and out of the chiller >.<

 

i hope others could give their 2 cents. :p

post #5 of 5

I live on the gulf coast of the U.S. Where you live is hotter but not by much. Use a shortening that holds up well where you live. Humidity is always a problem when working with sugar, as sugar absorbs moisture from the air. Isomalt makes a sugar used for sugar arts that supposedly holds up better to heat and humidity but I know nothing about it beyond that. Maybe you could use it in fondant, I don't know. I've only seen it cooked and poured into molds. I think you'd better plan on airconditioning. There are pourable fondants that you don't have to work with. You can add more tylose to gumpaste to make it withstand higher humidity.

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