How to Knead Gum Paste & Fondant
Making a beautifully decorated cake is considered an art form to many. Baking the cake is only the beginning in the process of icing, coating and embellishing a cake to please the eye of the beholder. While both based in sugar, fondant and gum paste dough require different preparations in kneading. Fondant is typically rolled and draped over a cake as a smooth frosted surface. Gum paste is made with gum tragacanth, which can make the dough more flexible and easier to shape. This dough works well for embellishments such as cut shapes or flowers. Use the right ingredients to successfully knead both types of dough. Does this Spark an idea?
Things You'll Need
- Gum paste dough
- Cornstarch
- Confectioner's sugar
- Shortening
- Fondant
- Measuring spoons
- Water
Instructions
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Knead Gum Paste
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1
Dust a work surface with cornstarch. Powder a small amount of cornstarch on your hands.
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2
Place the gum paste dough on to the work surface and gently knead with the palms of your hands. As the dough squishes out with the pressure from your hands, flip the dough up and over onto itself to loosely resemble a round shape.
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3
Knead in small quantities of confectioner's sugar to make a soft gum paste dough more stiff. Rub a small about of shortening over a stiff dough to make it more flexible.
Kneading Fondant Dough
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4
Dust your hands and a work surface with confectioner's sugar.
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5
Place the dough on the work surface and knead with the palms of your hands. Do not over-knead.
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6
Work in small amount of confectioner's sugar to make fondant more stiff. Add water, a tablespoon at a time in the dough and knead to loosen up tight fondant.
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1
Tips & Warnings
Dust any tools that touch the gum paste and fondant with corn starch and powdered sugar to avoid sticking.
Store kneaded dough in an airtight container in a cool, dark place.
If rested fondant dough forms a crust, warm it up in a microwave for several seconds to soften it.
References
- Photo Credit Martin Poole/Digital Vision/Getty Images
