Hear me, Na advice I dey give today!
Dear bakers,
It’s harmattan season, and we all know how challenging it can be working with fondant during this time. The cold and dryness can make fondant crack, dry out, or become difficult to work with.
But don’t worry, I’ve got a simple hack for you:
When making your fondant, reduce your CMC (you know what that is, no need to ask) and increase your glucose.
Let me break it down for you—If your usual recipe calls for 1/2 tbsp of glucose, try using 1 tbsp of glucose instead. Also, when kneading your fondant, use vegetable shortening instead of icing sugar to keep it smooth and flexible.
Trust me, this will help you get the perfect texture, even in this dry harmattan weather. No more cracks, no more headaches!
Make sure you’re always on top of your game, and let the fondant flow smoothly!
Hear me, Na advice I dey give today!
Dear bakers,
It’s harmattan season, and we all know how challenging it can be working with fondant during this time. The cold and dryness can make fondant crack, dry out, or become difficult to work with.
But don’t worry, I’ve got a simple hack for you:
When making your fondant, reduce your CMC (you know what that is, no need to ask) and increase your glucose.
Let me break it down for you—If your usual recipe calls for 1/2 tbsp of glucose, try using 1 tbsp of glucose instead. Also, when kneading your fondant, use vegetable shortening instead of icing sugar to keep it smooth and flexible.
Trust me, this will help you get the perfect texture, even in this dry harmattan weather. No more cracks, no more headaches! 🙄
Make sure you’re always on top of your game, and let the fondant flow smoothly!
