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daniel3916mo ago
Is it really that big a deal though? People made cakes for years without turning their kitchens into climate controlled labs. My grandma just rolled the stuff out and it was fine, no fancy heaters or anything. Tbh it feels like another one of those things people make way too complicated. Unless you're doing some super detailed art, a few little wrinkles never hurt anyone.
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dianawilson5mo ago
Exactly, it's just cake at the end of the day. My mom never owned a thermometer and her stuff always tasted great. People get way too hung up on perfect looks.
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jana5096mo ago
Check the humidity in your room, not just the temp. High humidity makes fondant sticky and hard to handle, low humidity dries it out too fast. I once tried to cover a cake on a rainy day and the fondant just melted into a gooey mess. Now I use a cheap hygrometer from the hardware store to keep an eye on it. If it's too humid, I run a dehumidifier for a bit before I start. Makes a huge difference in how the fondant behaves.
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thomas_campbell396mo ago
Room temp right" is the whole game with fondant, honestly. I found it tears if the room is too cold, but gets droopy and soft if it's too warm. My sweet spot is keeping the room just a bit warmer than usual, like if you're comfortable in a t-shirt. Sometimes I'll even use a small space heater in the winter, or just turn off the AC for a bit in the summer to get it steady.
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