Welcome to the Cake Decorators Q&A
Fondant frenzy
I have recently moved from Calgary in Canada to Karachi. The weather conditions in this city are hot and very humid as we are by the sea. I need a fondant and gum paste recipe that can withstand Karachi humidity & heat. Masa Ticino is not available here & even if I were to sours it some how, it would cost me an arm and a leg. Hence I would be grateful if someone would please tell me a recipe in which I can improvise. What do I add to a home made fondant to make it withstand the scorching hot and humid temperature in Karachi.
I desperately need help.
Thanks,
Mona
I have recently moved from Calgary in Canada to Karachi. The weather conditions in this city are hot and very humid as we are by the sea. I need a fondant and gum paste recipe that can withstand Karachi humidity & heat. Masa Ticino is not available here & even if I were to sours it some how, it would cost me an arm and a leg. Hence I would be grateful if someone would please tell me a recipe in which I can improvise. What do I add to a home made fondant to make it withstand the scorching hot and humid temperature in Karachi.
I desperately need help.
Thanks,
Mona
Hi Mona
If you’re unable to buy the Carmas Massa fondant, try adding some gum tragacanth to your fondant to help stabalize it. Add 1 teaspoon to 500g and no more as you’ll end up with gumpaste. Allow the fondant to rest for at least 12 -24 hours to enable the gum to activate. Work in a cool, airconditioned environment or run a fan to keep your work area throughly ventilated. Use corn starch rather than icing sugar for rolling out.
You may be able to purchase the Carmas Massa via Australian or Malaysian sites or contact Carmas Massa directly for suppliers in your country. If I find more information (still searching) I will post.