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renshaw black fondant
Hi All
I am making a tyre cake and having problems with the fondant being too soft and sticky.
Would you recommend doing the sides and then the top? (tyre is laying flat)
I also couldn’t get rectangular cutters for the tread so got a impression mat, but they say to use it with light fry! I’m concerned it would make the fondant taste strange?
Any help would be great
Many thanks Sarah
Hi All
I am making a tyre cake and having problems with the fondant being too soft and sticky.
Would you recommend doing the sides and then the top? (tyre is laying flat)
I also couldn’t get rectangular cutters for the tread so got a impression mat, but they say to use it with light fry! I’m concerned it would make the fondant taste strange?
Any help would be great
Many thanks Sarah
Hi Sarah
There are lots of tutorials online which show the best way to ice the tyre cake. Paul also has a tyre cake here:
You have a choice which way to do it.
All the dark Renshaw icings are the same, too soft and sticky. However you can firm it by adding either some tylose or CMC powder. Add approx 1 teaspoon to 500g and no more. Knead it in well, wrap it up in cling and let it rest for an hour or so to activate the gum.
I know it’s a nighthmare! Perhaps change to another brand in future for the really dark colours. Try Saracino from the Cake decorating company: https://thecakedecoratingshop.co.uk/products/saracino-tropic-fondant-black-1kg
or Carmas Massa pitch black : https://www.thecakedecoratingcompany.co.uk/cake-decorating-supplies-c20/sugarpaste-icing-c43/massa-ticino-pitch-black-1kg-sugarpaste-p5409
🙂