Check out FAQ from confectioners and bakers who have discovered Brazilian Fresh Fondant or intend to adopt this cutting-edge product to decorate their cakes and fine sweets.

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Frequently Asked Questions (FAQ)

  1. What is Pasta Brasileira (Cake Fondant)?

It is a sugar-based frosting, freshly made to cover refrigerated, moist cakes with any type of filling. It is made to facilitate the work of confectioners who have had difficulty with other frostings (like regular fondant) currently on the market.

Important: The cake does not need to be refrigerated. But if it is, it becomes easier to use the mortar.

  1. What are the differences between Brazilian Fresh Fondant and other frostings?

Other frostings are drier, harder, and dry up more quickly; they have to be worked with very fast because they dry during the covering process and can’t be refrigerated. They also require the use of specific fillings to avoid causing problems in the final product. Brazilian Fresh Fondant is softer and doesn’t cause as much stress because it doesn’t dry, crack or lose its consistency, giving confectioners greater peace of mind while working. It doesn’t dry up even if left on the table without being protected. Instead, a film will form on the outside and keep the softness inside. All you have to do to soften it again is knead it.

  1. How do I use Brazilian Fresh Fondant?

Remove the desired amount of mix from the container, knead it, add powdered sugar, and, with the aid of a straight spatula, remove it from the table. It’s normal for some people with very hot hands to find that it’s a little sticky, but continue to use powdered sugar until that clears. Wipe your hands and continue kneading until it becomes uniform, and soft as a baby’s skin.

  1. I have no experience with decorating cakes. Can I use Brazilian Fresh Fondant?

Absolutely! Fondant and Gum Paste are practical, versatile products, and are very easy to use. Check out the video below on the first experience of an ordinary person with Brazilian Fresh Fondant and clear up your doubts.

  1. What do I do if I add too much sugar and it becomes very dry?

It will never lose its consistency, even if you add a lot of sugar, because if that happens, you can just add some of the unused frosting from the container and knead it back to normal.

  1. Does it get tougher on very cold days?

Yes, but you can just put it in a microwave for 15 to 20 seconds on each side (top and bottom) to make it softer for you to work with without getting too tired. It stays soft and you can continue kneading it until it gets stretchy.

  1. What should I do when I have too much to knead?

Knead one container, make a ball and set it aside, and knead another container, and so on, until you have the desired amount. Set the balls aside until everything is kneaded. Then combine them and knead them a little to put everything together and stretch it.

  1. Since it doesn’t dry, can I reuse the remaining edges after covering the cake?

Yes, all the rest can sit on the table and it won’t dry. After you finish working, you can put it all together and make a little ball to keep. Then save it in a closed container to protect the product.

  1. How do I stick the frosting stickers onto the frosting itself?

If your cake is still being worked on, you can use a brush slightly dampened with water. If it is already dry on the outside and your adhesive is heavy, like a whole rose on the side, you need to use a glue made out of the frosting.

 

Important: Glue made out of Brazilian Fresh Fondant adheres well to whipped cream on the side of the cake, as long as it is not too heavy, like a patterned rose.

 

  1. How do I make glue out of the frosting?

Add 3 tablespoons of water to about 100 grams of frosting (about 1/2 cup) and stir in a blender. Pass through a very fine (tea) sieve and drizzle with powdered sugar until it reaches the point that it doesn’t fall from the spoon but is still soft enough to pass through the spout. This icing can be used in an icing tip to make decorative designs on the cake.

  1. Can I make fondant flowers with it?

Yes, as long as they are not very tall. If you are modeling large flowers, you must add 30% Gum Paste, another mix manufactured by Estilo & Sabor.

  1. Can I use silicone molds to make fondant lace?

Yes. Dry the mold well, cover it with powdered sugar and remove the excess. Place the mix on top and press it enough to model. Remove the excess and remove it carefully from the mold.

  1. Is it true that the cake can go in the refrigerator after it’s ready?

Yes, but always inside a cardboard box (suitable for cake), preferably with the parts that don’t close tight being sealed so the refrigerator air doesn’t get to it. After taking it out of the refrigerator, leave it out in the open.

  1. Can the frosting be frozen if left in the container?

Yes, but always inside the container. When you take it out, just let it defrost normally, preferably outside the container. If you want to speed it up, you can use a microwave gradually. But if it’s in a cool place, it can stay out of the refrigerator for about 2 months without spoiling.

  1. What is mortar?

It is the leftover cake pieces cut from the edges, or even the cut-out leftovers to model, processed and mixed with whipped cream to make a pate-like frosting to spread over the cake before covering with the fondant.

  1. Do I have to use mortar to level the cake?

You can also use white ganache if the cake is not chocolate. Even though it’s soft, ganache can be spread with a spatula to smooth it out. You can also use another type of mortar using this recipe, provided by a customer (Ezia Martins): 500 grams of hydrogenated fat, 1 can of sweetened condensed milk, 100 grams (1/2 cup) of powdered sugar, and 1 tablespoon of essence (preferred flavor). Beat until it flakes, and at 6 tablespoons of powdered milk at the end. Mix and use.

  1. Is mortar required?

No, it’s up to you. But mortar is useful because it leaves your cake super level and more reinforced for a long trip, like for delivery. It also serves to prevent moisture from the filling from coming into contact with the fondant. It’s always good to put a thin layer of whipped cream on top of the mortar to make the fondant stick.

  1. Can you fix it if an accident happens and you pierce the cake after it’s ready?

Yes. Take one ball the size of the hole in the cake, soak it with water, knead it with your fingertips, and put it in the hole. Smooth with a fondant ball tool or the tip of your finger. Put some powdered sugar on it, smooth it again, and the seam will disappear.

19 How long can the cake be out of the refrigerator?

It can be exposed for a long time, as long as it isn’t placed in the sun. The biggest problem is the filling, which cannot stay out of the refrigerator overnight.

 

  1. What is Gum Paste?

It is a fondant used to decorate display cakes. A cake covered with Gum Paste lasts for two years after drying, and can be reused several times.

  1. Is Gum Paste edible?

Yes, as long as it’s added to Brazilian Fresh Fondant so it doesn’t get too hard. Brazilian Fresh Fondant is made to not dry quickly. If you want to model flowers, Fondant and Gum Paste must be mixed together so the flowers will be dry but soft inside. If you use only Gum Paste, it will get so hard that no one will be able to bite into it after it dries.

  1. How long does a flower molded from fondant last?

If it is to be eaten, Brazilian Fresh Fondant with Gum Paste lasts up to three months if placed in a cardboard box (made for sweets) outside the refrigerator. That way you can make the flowers well in advance and use when needed.

  1. Does Gum Paste also last three months?

No, Gum Paste never really goes bad because it mostly dries out and hardens. But it gets too hard to eat.

  1. Can I use essences and dyes? Which ones are the best?

Yes. If adding essence makes it too moist, you can add more sugar. As for dyes, gel dyes are the best.

  1. How do I make the mix look brightly colored?

You should color one piece at a time, about the size of an orange. Don’t mix it in with hands; the dye will stick to your hands and not the frosting. If you use a spatula, the color stays in the frosting. Knead until the color is mixed in well. Make several balls until you reach the desired amount. Then you can combine them and knead with your hands and they won’t get stained. Note: If you let the mixture rest for 2 hours, the color will become stronger.

26- How does it taste?

It has the flavor of a marshmallow that has melted in your mouth. You can add any flavor with the essence of your choice.