Fondant icing sugar, often called confectioners' sugar or powdered sugar, is primarily used to prevent fondant from sticking and to create a smooth surface for rolling.
Here's how you use fondant icing sugar effectively when working with fondant:
Preparing Your Work Surface
- Dust Lightly: The most common use is to lightly dust a clean, smooth work surface with confectioners' sugar. This creates a non-stick barrier between the fondant and the surface. Avoid using too much, as it can dry out the fondant.
- Re-dust as Needed: As you roll out the fondant, check if it's starting to stick. If so, lift the fondant and re-dust the surface with a small amount of icing sugar.
Rolling Out the Fondant
- Prevent Sticking: When rolling out fondant, regularly lift and move it to prevent it from adhering to the surface. Add small amounts of confectioners' sugar as needed to keep the fondant from sticking to your rolling pin too.
- Even Thickness: Aim for an even thickness when rolling out the fondant, which is typically about 1/8 inch. Use powdered sugar to prevent thin spots from sticking and tearing.
Applying Fondant to Cakes
- Gentle Handling: After rolling, gently lift the fondant using a rolling pin or your hands to transfer it to the cake.
- Smoothing: Use a fondant smoother to create a flawless finish on the cake. If the fondant sticks to the smoother, lightly dust the smoother with powdered sugar.
Tips for Success
- Use Sparingly: Too much confectioners' sugar can dry out the fondant, making it crack or tear.
- Knead First: Always knead the fondant before rolling to make it pliable and easier to work with.
- Clean Up: After applying the fondant, you can gently brush away any excess confectioners' sugar from the surface of the cake with a soft brush.
By following these steps, you can effectively use fondant icing sugar to achieve a smooth and professional finish on your cakes.
