I am having difficulty covering cakes with rolled sugarpaste. The icing sticks to my work surface but the more icing sugar I use for dusting (I have also tried cornflower), the more my icing dries out and starts to crack. Basically, it's too sticky and too dry all at the same time and I'm stumped!!
I am using a quick sugarpaste recipe.
Any suggestions / tips will be very very gratefully received.
Many thanks
As you have found adding sugar to prevent sticking will change your icing if you work it in.
I work on waxed paper in a kitchen with a temp of about 70 degrees. High humidity will also create a problem since the sugar paste will absorb water quickly.
You may want to refrigerate your icing for a short time after mixing.
I posted a recipe from the Cake Bible for rolled fondant that always works well for me. You can do a google groups search of this group, using my address as author and/or "rolled fondant" for key words. If you can't find it, let me know.
I think the fondant (sugar paste) actually handles better if you let it rest over night. You can try dusting with corn starch or a mixture of corn starch and confectioner's sugar. Make sure you move the fondant after rolling over it to help prevent it from sticking to the work surface. I don't have luck refrigerating it as it is too hard to roll when very cold. In fact, if it is too cold or too stiff, I put it in the microwave for a few seconds to make it more pliable.
My guess is that your basic recipe is faulty. In a pinch, you can always buy commercially produced fondant. It always handles beautifully.
Many thanks for the tips. Wish me luck!
Thank you very much - I'll try a different recipe and many thanks for the tips. Fingers crossed!
Would you have to put the icing in a sealed container? I would imagine the moisture in the fridge would have adverse affects on the sugar.
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