Helpful Hints and Tips for Course 3

Helpful Hints & Frequently Asked Questions:

Course 3: Gum Paste and Fondant Student Resource Center

Fondant Tips & Tricks

Rolling Pin Ring Size Guide

Depth

9″ roller

20″ roller

3/16″

Gold

1/8″

Purple

Orange

1/16″

Pink

Blue

This information can also be found on the cardboard backing your rolling pin / rolling pin guides came attached to.

Make sure your hands & workspace are clean when working with fondant & gum paste.

Keep long hair tied back, make sure you don’t have chipping nail polish, and don’t wear anything fuzzy – all of these can end up in your fondant – not good!

Check inside your box of Wilton fondant – there’s paper inside titled “Instructions for Ready-to-Use Rolled Fondant”. It lists fondant amounts needed (also listed on the outside of the box), how to prep the cake, etc. Use a scale to weigh out the amount you need.

Impression mats are fun and make beautiful embossed designs on fondant! Make sure to use even pressure on the rolling pin, and push with enough force to impress the design, but not enough to tear the fondant. You can emboss designs on your inlays and overlays before putting them on your cake, the fondant for your cake board, and even the fondant to cover your cake!

When washing any metal cutters, be sure to dry them thoroughly to prevent rusting.

Give your fondant and gum paste decorations a beautiful, glittering finish! Brush Wilton Pearl Dust onto your flowers and decorations for rich, lustrous highlights. Flowers and other decorations should be brushed with the dust before putting them on the cake to avoid the dust getting all over your cake.

Remember, practicing at home reinforces what you learn in class and makes YOU a better decorator!

Frequently Asked Questions

• Why use cornstarch and powdered sugar for your dusting puff? Why not just one or the other?

Cornstarch alone dries out fondant too quickly, powdered sugar alone absorbs into the medium and can make it stick to the working surface. Using both will help keep both of these from happening.

• Can I make my own fondant?

Yes, but not for class. You will have better success by using the Decorator Preferred Wilton rolled fondant. You need to learn how to work with and understand how fondant works before trying to make it on your own. It’s also a huge time-saver to purchase it already-made. After learning with the rolled fondant, you are welcome to make your fondant using the recipes in the Wilton Yearbook or on the Wilton website.

Can I make my own gum paste?

Yes, but not for class. As with the fondant, you will have better success when you use the Wilton Ready-To-Use Gum Paste, or you can pick up the powdered gum paste mix and prepare it at home following the instructions exactly as listed on the can (I recommend you use the ready-to-use gum paste before you attempt to mix your own so that you know how the gum paste should feel.). You need to learn how to work with and understand how gum paste works before trying to make it from scratch. Once you are comfortable with working with the gum paste, you are welcome to make your own using the recipe in the Wilton Yearbook or on the Wilton website.

Gum Paste vs. Gum Tex – what’s the difference?

Gum-tex is a powdered ingredient used to make gum paste. It can also be added to fondant to make it set up firmer faster when making flowers. Gum paste is an edible sugar dough used to make hand formed flowers and decorations. Never use gum-tex in fondant that will be used to cover a cake.

• Can I use aluminum foil instead of fanci foil to cover my cake circles?

Absolutely not! Wilton fanci-foil wrap is durable, has a grease-proof backing, is stronger than aluminum foil, and will not wrinkle or tear like aluminum foil. It is specifically made for the purpose of covering cake circles. Aluminum foil will rip and tear easily and will end up in the pieces of cake you serve: this is not good for anyone.

• Can I make a tiered cake for my final cake?

Not for this course. I teach a class called Tall Cakes, where you will learn the proper stacking techniques. Also, there is not enough time in class for you to finish a tiered cake.

Feedback

I want all my students to have the best Wilton class experience possible, and your feedback is welcome! If there’s anything you would like to tell me about this class – what you liked, anything you didn’t like, something you would like to see added to future classes that you want me to pass along to Wilton – please email me, mention this class (Course 3) and your feedback.

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