Storing

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After a cake is covered or decorated with fondant, it will keep at room temperature, uncovered, for 4 to 5 hours. If you are refrigerating it (for no longer than 2 days for the freshest results), the cake needs to be stored in a cardboard box because the moisture in a refrigerator will cause the fondant to sweat and eventually melt. For extra protection, wrap the box in plastic wrap, which will further help keep moisture from reaching the cake. Some refrigerators are now built with humidity controls, but if you’re not sure, it’s better to take the extra precaution.

Allow sugar paste decorations to dry out completely in a cool, dry environment. Most decorations take 48 hours to 1 week to fully dry. You’ll find that when sugar paste dries out, it becomes very brittle. It is also highly sensitive to its environment and will wilt in moisture, including humidity.

Let marzipan sculptures dry for at least 1 to 2 days before using or storing.

Once completely dried, keep sugar paste and marzipan decorations in an airtight container lined with egg crate foam. The foam not only acts as a cushion for the delicate decorations, but also will draw out any moisture. If kept in an airtight container in a cool, dry environment, sugar paste and marzipan decorations will last up to 6 months to 1 year.

Adding Color

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If a specific hue of fondant, sugar paste, or marzipan is desired, you can add all-natural food coloring. I often wear gloves when adding dye to keep my hands color free! Add a couple drops of liquid food coloring at a time to a small amount of fondant, sugar paste, or marzipan and knead on a nonstick surface until there are no longer any streaks. To achieve a stronger hue, add more dye in small increments. Because fondant, sugar paste, and marzipan are slightly different colors to begin with, the finished colors may be different from one to another. Natural powder dyes can be used as well, but will result in more subtle, earthy tones, usually with speckles throughout.

You can also paint sugar and marzipan decorations with either dry or wet dyes after they have dried. This is one of the most enjoyable and rewarding experiences of cake decorating, as the minute details really come to life when you had a hint of extra color here and there. You’ll be amazed! For flowers and leaves, I often apply a dry dusting of powder dye with a paintbrush on the edges and areas where highlights or shadows are desired. Use a darker hue for shadows and a lighter hue for highlights. While dry dusting results in a subtle finish, wet painting gives a bolder, more deliberate look. Turn to page 233 to see examples of both dry dusting and wet painting on sugar brooches.

Making Sugar Paste Flowers and Leaves

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Sugar flowers and leaves arranged artfully on a cake can create a unique design. Sculpting sugar flowers and leaves to look as though they’re genuine is an effortful achievement that will show in the final product. The following techniques can be used as simple guides to create an array of various blossoms, flowers, and leaves. Using different shaped cutters and molds with the same instructions can result in drastically different creations.