Cake / Dessert / Tips and Techniques

How to Handle Fondant in Hot and Humid Singapore

If you have never been to or even heard of Singapore… here’s a crash course. It is a small island city (710 square km to be exact) situated 1 degree north of the equator, with more than 5 million people cramped into it. It is home to the biggest man-made ferris wheel, the world’s largest aquarium, the best airport, and the least emotional people on the planet. And to answer the most frequent questions I get about this little red dot, yes we do cane criminals, execute capital punishment, ban chewing gum and are a pretty fine (pun intended) city. But no, we are not part of China.

Okay, you probably didn’t need to know all that except the first bit about the equator since that’s the only piece relevant to handling fondant. Whether you’re in hot and humid Singapore or on the beaches of Cancun, the sad fact is that tropical weather is an enemy of show-stopping fondant cakes. Which explains why it took me a long time before I had the guts to attempt a two-tiered fondant cake. You see, making fondant cakes was a breeze in Vancouver, where I received my pastry training. The cool temperatures and low humidity were ideal for creating elaborate fondant showpieces. But what they didn’t tell me in pastry school is that fondant will sweat and melt in hot and humid environments. I had to learn that the hard way when the fondant butterfly cupcake toppers I made for my niece’s 1st birthday started melting into coloured streaks.


See how the fondant is starting to melt into streams of colouring? It gets worse 😦

So when my cousin recently approached me to create a special two-tiered fondant cake for my nephew’s 1st birthday, I agreed with fear and trembling. I googled like crazy in the hope of learning how to solve the humidity problem in Singapore, but was surprised to find little information. Well thankfully, the cake was a success and I learnt a ton along the way which I am now going to pass on to all you brave souls who may attempt to deal with fondant in the tropics.


What is Rolled Fondant?

Rolled fondant is cooked mixture of sugar and water with a consistency of a stiff dough. It can be rolled out into a smooth thin layer, then draped over a cake to create a very smooth, flat coating. It is possible to make your own fondant, but I prefer to use a commercially prepared brand like Satin Ice.

General Rules when Using Fondant

Always wear gloves when handling fondant. This keeps the fondant safe to eat, and provides a barrier to slow down the heat transfer from your hands to the fondant.

Always make sure your work surfaces are clean. Fondant will attract anything that it comes into contact with.

Knead the fondant with a little shortening to soften it before rolling it out or shaping it.

If colouring fondant, only use concentrated food colouring for icing such as Wilton’s and knead in a bit at a time until desired colour is achieved.

Always wrap fondant that you’re not working with in cling-wrap to prevent it from drying out or absorbing too much moisture from the air.

How to Win the Battle Against Heat and Humidity in Singapore

1. Always work with fondant in an air-conditioned room and try to make sure the cake is displayed in a place with air-conditioning

2. When rolling fondant out, use cornstarch instead of icing sugar to prevent the fondant from sticking to the table.

3. Try to cover the cake  with fondant on the actual day it will be eaten, so as to avoid the need for refrigeration.

4. If you really need to refrigerate the cake after covering it with fondant (which was what I did), place it in a cake box and cling-wrap the box or loosely wrap the cake with cling-film before refrigerating.

5. When removing fondant cake from the fridge, place it in a cool air-conditioned room still in its box or with the cling-wrap still on. You want to make sure the change in temperature is not too sudden or it will start condensing on the surface of the fondant. Also, keeping the cake from being exposed to the air will prevent the sugars in the fondant from absorbing the moisture in the air.

6. For fondant cut-outs, ribbons, and figures, use a 50-50 mixture of fondant and gum paste. Gum paste dries harder than fondant and will speed up the drying process.

7. To apply cut-outs, brush on alcohol or a flavouring that contains alcohol instead of water. Alcohol evaporates quicker and reduces the amount of water in contact with fondant.

If you apply all these tips well, you should be able to achieve success making beautiful fondant cakes in the hot and humid tropics. Good luck and have fun!



105 thoughts on “How to Handle Fondant in Hot and Humid Singapore

  1. Hi Magadalene! Thanks for this post – it is really helpful for a fellow cake decorator located in Hong Kong, where it is just as humid and hot. I was wondering if you had any advice on what type of icing you used – I’ve read that there’s also issues with using certain types of buttercream in humid weather… I am planning on covering an SMBC-iced cake with fondant the night before the day of eating. Would you recommend keeping it at room temperature overnight or putting it in the refrigerator? How long before consumption did you take out the cake from the refrigerator, and was there any condensation/melting issues at all? Many thanks for any advice which you can give!

    • Hi Heidi,

      It’s great to hear from you! With regards to icing, I’ve tried cream cheese icing and so far it works well. I don’t think you’ll have a big problem with Swiss meringue buttercream if you keep it at the right temps. I wouldn’t recommend putting the cake out at room temp overnight since it’s not food safe at our kind of tropical temperatures. The best would be to refrigerate the iced cake but cover it with fondant on the actual day. However, if that’s not possible, I would put the fondant cake in a box, clingwrap the box (or loosely clingwrap the cake if its too big) and then refrigerate. The crucial thing is once you take the cake out of the fridge, it must always be in air conditioning, and leave it in the cling-wrapped box for as long as u can so that it doesn’t absorb too much moisture from the atmosphere. As long as it’s in a cool air-conditioned environment, your cake can probably last about 4 hrs before it melts!

    • Hi Saima, my favorite brand to use is Satin Ice, but that’s cos I think its the best tasting.;) It works for me here in hot and humid singapore, so it might work for you.

    • Hi Sneha,

      Just to make sure I hear you correctly, are you asking where to find pastel coloured fondant (like baby blue, baby pink etc)? I buy mine from Phoon Huat. Hope that helps! 🙂

  2. Hi Magdalene! Thank god for your site. I’m attempting a cutouts to be placed on cupcakes in a few days time. Can i check if corn flour is the same as corn starch, if its not, where did you buy yours? I was looking for it at Bake King but could only find corn flour. Thanks!

  3. Hi, Magdalene,
    Thanks for this post… I live in Mumbai and I am making a fondant covered cake for the first time. I can’t tell you about my struggle with it because the humidity has just multiplied because of the monsoon.I am going to use your tips and tricks though. I’ll let you know how I fared. Thanks again 🙂

  4. Hi Magdalene
    Just wanted to know if a cake iced with granache and then covered with fondant is workable in a humid climate? I am a home baker from melbourne and have only made my cakes in a cool, dry environment. I Will be heading to malaysia for a relative’s birthday and wanted to make a cake for them. I was thinking of bringing the fondant which I normally used here ( I use either cake art brand which is think is from queensland or orchard brand made locally in melbourne). I have never tried satin ice here as it is more than double the price. As I don’t have much time in malaysia before the event, I was hoping to make a dummy / 2nd tier cake in advance as part of the decoration which I presume will have to be in the fridge in a box if I don’t want the fondant to melt right? The rest of the decorations will be commercial gum paste/flower paste. Does this need to be refrigerated? Looking forward to your advise 🙂

    • Hi Jan

      I’ve never iced a cake with ganache n then covered it with fondant but I suspect ganache will be too soft at tropical room temp for the fondant to hold. So I wld suggest if u wld like to go with the ganache icing, use it in between the cake layers but use a butter cream to mask n frost the entire cake surface before applying the fondant.

      As for brand of fondant, it probably doesn’t make that much of a difference. What’s most crucial is how u handle it.

      As for making a dummy… I wouldn’t suggest making it too far in advance. The problem with refrigeration is that it will condense big time when u eventually take it out. But if u have no choice, do follow the tips I’ve laid out in the post, especially the one on always keeping it in a well air-conditioned room after removing from the fridge. A must to prevent condensation n melting!

      Good luck!

      • Thanks Mag. I have never used buttercream before. Do you have a recipe that is suitable for humid climate?

      • Hi Jan

        I don’t use a special buttercream for humid climates. U can try the Italian buttercream in my Xmas cupcake recipe or search for a simple buttercream recipe. Most impt thing is to make sure the cake is constantly in a cold air conditioned room after it comes out of the fridge.

        Good luck n let me know how it goes!

      • Thanks Magdalene. I was also toying with the idea of just applying a thin layer of jam instead of frosting just so the fondant sticks to the cake as most people just peel the fondant off anyway. Any thoughts?

      • Yes I’ve read that some people do that. That’s a possibility. I’ve never tried that cos I love frosting, so the more the merrier for me. Let me know how that works out for u 🙂

      • Hi Mag

        Just made a 2 tiered cake for my uncle in ipoh last weekend. Bottom was a 10 inch white choc mud, split in half and covered in white truffle ganache in between and around. Top was a 6 inch dark choc mud also halved and covered in chocolate ganache. I tried adding a bit of tylose into the fondant for the bottom tier which i never need to do in australia but found that it was unnecessary as it dried the fondant to the stage of cracking! apart from that, my gumpaste decorations survive and flight and nothing drooped on the cake and as advise, cake was made and kept and delivered into an air-cond room.

  5. I have a cake to do in two weeks an its the middle of the summer an the event is outdoors. If i make a cake dummy instead of s actually real cake will it still melt an sweat like a real cake??????

  6. Thanks for all the tips! Will be trying them out next week! Would like to clarify that it is ok to use cream cheese frosting? I tried putting some fondant decorations on a cream cheese frosting cake and it startEd to disintegrate within mins. I would really love to use cream cheese fillings and frosting underneath the fondant cover. Pls advise.

    • Hi there

      Actually the frosting I use most often is cream cheese frosting. The temperature n consistency of ur frosting is impt. Make sure ur frosting is not too wet n soft. After frosting ur cake, put it in the fridge to let it stiffen. Then when you are going to put the fondant over, remove from the fridge n place in an air conditioned room and cover with fondant. Make sure u roll out ur fondant in the cold air conditioned room too.

      Hope that helps!

  7. HI Magdalene.
    Causally I live in Cancun, and I have applied your suggestion for making fondant cakes and they do work. However, I have try to keep decorative cakes in this weather and even applying varnish on them will not work. They eventually melt after a month or so and color disappear. Do you have any suggestion?
    Thank you.


    • Hi Gabriel,

      Thanks for trying out my suggestions. My tips and methods are for edible fondant cakes. However, if you need to make decorative cakes to display for a long time, I would not suggest using fondant. Try mixing gum paste with fondant (try 50-50) as gum paste dries out dryer and can last longer. Food lacquer or varnish is good. And if you can afford it, a temperature and humidity controlled display cabinet would be great if you really need to store it for a long time.

      Hope that helps!

  8. I have always felt a cake in the fridge comes out rather dense in texture and doesn’t have the soft and fresh quality of a cake out of the oven, how would you overcome that in this climate when decorating…if you don’t freeze instead.

    • Hi Lilian,

      Yes a cold cake just out of the fridge tends to be stiffer if you used butter. Most buttercream cakes should be served and eaten not straight out of the fridge but after it has softened at room temperature for about 10-15 minutes. In the case of the fondant decorated cakes, it’ll be best to display the cake in an air conditioned room and by the time it is usually cut and eaten, it would have softened up.

      Also, you might want to use another recipe that yields a moister cake. Alternatively, you could use a cake recipe that uses oil instead of butter since vegetable oil does not solidify in the fridge unlike butter.

      Hope that helps!

  9. Hi Magdalene,

    Thank you for the post, i still hv fear of the fondant sweating…i hv to work with Malaysia’s weather…and at home there’s no air conditioning…however it has to be transfered to a venue where there’s air conditioning…shall i mix the fondant that cover the cake with gumpaste? say 250gm gumpaste + 750gm fondant? or do you think i should request to do the fondant covering for the 2 tier cake on site?

    • Hi Liyana,

      I’ve only used gum paste-fondant mix for decorations and haven’t tried mixing gumpaste with fondant for covering the cake because it might not be as malleable and it might be harder to eat. Also, even if you use a gumpaste-fondant mix, you’d still need a cool dry place to work in, otherwise it will sweat and not dry out. So I think if it doesn’t stress you out too much to cover the cake on site, you might wanna consider that option. At least that’s the option I would choose if I were you. Hope this helps! Good luck!

  10. Dear Mag,

    May I know how should we store left over fondant? I seal it in a plastic bag and put in the air tight container. But I am so sure whether to leave it at room temperature (Singapore weather) or put it in the fridge. Thank you.

  11. Hi! I make cakes in Vietnam. I have tried many recipes with fondant. I have made ​​fondant before 1 day (or up to 10 hours), but when the fondant to decorate the cake with fondant wet. I made ​​marshmallow fondant candy from + water + corn syrup. I urge you to please help me how to candy candy wet and shiny. thank you very much

    • Hi there,

      I tried making marshmallow fondant once too n it turned out very wet n shiny too. This is because corn syrup is hydroscopic (ie it absorbs moisture from the surroundings). I would suggest buying a commercially prepared fondant, or try another recipe maybe from Wilton.


  12. hi Mag, your nephew’s cake looks so professional & cute! I’ve tried so many miinds of frosting but it always didnt work out. Could u pls share your cream cheese frosting & buttercream recipe pls? thanks very much.

    • Hi Annie,

      Sure! They are actually already on my blog. You can find a cream cheese frosting recipe in my hummingbird cupcake recipe and a buttercream recipe in the Christmas tree cupcake recipe.

      Hope this helps!

  13. Hi Magdalene
    I have seen on some tutorials, they suggested before using fondant to make figures should add some gum powder to the fondant. I tried and honestly, I am having a nightmare with the finished figurines. After I left them in a room temperature , they were all soft and melted. My problem is there is no gumpaste commercially available here where I live ( Bangkok) . Any other alternative way other than mixing gumpaste 50/50 with fondant? Thank you in advance for your kind advice.

    • Hi,

      Yes you can use gum paste powder if you can’t find gum paste. But you have to work and store them in an air conditioned room all the time. Any time you leave it at room temp in our tropical climate, it will start to sweat and melt as you’ve experienced.

      Hope it helps

  14. Hi Mag! I need help. I’m planning to do a fondant cake for my boy’s 1st bday (19/10/13, sat!) I’m planning to have the cream cheese frosting under my fondant. But the thing is, I’ve been told that cream cheese is at war with fondant!! It doesn’t adhere perfectly as with buttercream!! Help!! Is it possible for cream cheese under my fondant? Or should I just go with buttercream?

    • Hi Sharon,

      Buttercream is most common and easiest to handle when frosting a cake. Hence it’s easier to get those perfectly smooth straight edges before the fondant goes on.

      I personally have no problem using cream cheese frosting, in fact, I prefer it because I find it tastes better than buttercream. So I’ve put rolled fondant over it many times n so far it’s been fine. The only thing u want to make sure is that you beat your cream cheese well to avoid lumps and also that your frosting is not too soft or wet.

      Otherwise, if you follow the general rules of dealing with fondant covered cakes as I’ve outlined in the post, you should be fine.

      For me, if taste is more impt for a particular cake, I’d choose cream cheese frosting. If looks is more impt (like for a showpiece or wedding cake) then I’d use buttercream.

      Hope this helps and gd luck!

  15. Hi Mag, thanks for sharing the tips and it’s really useful. I’m living in Malaysia n we share pretty common climate n humidity. I’m a new learner n I’ve try to make a simple round cake cover with fondant, twice. To my disappointment, I failed twice! I learnt from the video on icing my cake to set and smooth the edges before layering the fondant. My biggest issue is while I took out my firm n set buttercream from the fridge, it turns soft in just minutes before I can even lay my fondant.. The second time I try really fast under fully air-conditioning room, I manage to lay my fondant but the minute I try to smoothen the fondant, the buttercream underneath become mushy n messy and the fondant ‘sweating’ and the whole cake is a mess n disastrous experiences. I watch in YouTube where everyone has no problem with the buttercream after setting in fridge, probably due to colder temperature n drier air…May I know how can I overcome this issue? Thanks a lot…

    • Hi Wilson,

      It could be either your air conditioning that is not cold enough (try running it at the coldest temp for at least 15 min before starting work). And yes u do have to work quickly but gently once the fondant is rolled out.

      The other problem might be your buttercream recipe is too wet? Not sure what u are using but sounds like it softens a little too quickly.

      Sorry can’t be of more help 😦

      • Thanks a lot Mag, let me try to work it out with the aircond issues… And you are right, my buttercream is kind of softer in texture and I’ll try to use new recipe and try again… Thanks a lot for ur suggestions 🙂 May I know the cream cheese recipe you’re using is it firm enough to lay fondant on it and will not be squishy?

  16. Hi mag, I will be making a 2 tier fondant cake for a friend next week. It would be a 9inch bottom and 6inch top cake. Would it be enough to serve for 20pax? Also, how do u transport a 2 tier cake? Does PH sells a two tier cake box?
    I need to refridgerate the fondant cake after decorating it. Do u mean I TIGHTLY wrap the cake box with cling wrap to ensure no air/moisture can go in? Thank you for your kind advice 🙂


    • HI Lyn,

      Yes your cake should feed 20 pax or more (depending on how you cut it)! I haven’t seen a two tier cake box yet, if anyone knows where to get one pls let me know! I usually invert the bottom of a box and tape it on top of another box base to form my own box.

      If you really need to refrigerate your fondant cake, yes wrap the box with clingwrap and make sure once you remove it from the fridge that the box/cake is always kept in a cool air-conditioned environment!

      Good luck!

      • Great! The cake wld be left alone for abt 30mins in an air con room to be photographed. It wont sweat once it is removed from clingwrap right? I understand that I have to remove the cake from fridge (with clingwrap still attached) and leave it to stand for about 20mins before I remove the clingwrap? Am I right?

      • If your room is cold cold cold, you should be able to transfer it from inside the cling wrapped box to be photographed for 30min without it starting to sweat too much. The key is as little n as gradual a temperature change as possible. If I were u, I would take it out from the fridge, let the box sit in the aircon for abt 10 min to adjust then take it out from the box. Good luck!

      • Thanks for your tip! Last question: I am making the decorations with a 50% gumpaste and 50% fondant. How long in advance can I make them without them turning bad when served? Also, do I store in refridgerator?

      • They won’t turn bad. The trickiest thing is again humidity and condensation. I would make them and store them in air con. I’ve never put mine in the fridge before so I can’t comment but I suspect it will have condensation like the cakes but maybe u can try managing it the same way with the cake. Always keep them in an airtight container or ziplock though to keep dust, ants n pests away!

  17. Hi Mag,
    Do you cover the fondant over cold cake? I have seen so may youtube videos and they cover their fondant on cold cake. I tried that once but my fondant started sweating in seconds thanks to Singapore’s weather =(

    • Hi Belinda,

      Yes the cake has to be cold because the frosting has to be firm. You can use the tips I provided in the post and also the look through the comments that others in your same situation have made and my responses 🙂 It’s not impossible!

      Good luck!

  18. Hey,

    Thanks a lot for the tips. Next time i work with fondant, gonna use your tips. Recently made superman cupcakes with fondant and i was battling hard with the humid temperature D: Good to see someone experimenting this. You’re awesome. 😀

  19. Hi mag, I am so happy I stumbled on your website.

    I have problem with my fondant cake as it always show the elephant look alike skin. After drapping onto the buttercream coating, the fondant sweat a little n it look a little crumbled. I dont know what is the problem.

    Is it advisable to use cream cheese filling n frosting if i dont put the in the fridge?

    • Hi Risia,

      The “elephant skin” could have been caused by a few factors. Sounds like your fondant is too dry… It cld be the type/brand of fondant you use, kneading or rolling it with too much cornstarch or taking too long between rolling it out n draping over the cake. You might want to try kneading your fondant with some shortening before you roll it out and immediately drape it over your cake. Do all this in a very cool air conditioned room to avoid the cake sweating.

      For cream cheese frosting as long as your recipe is not too wet, and you follow the rules of doin it in air con, it should work. It’s worked for me. But any fondant cake (buttercream or cream cheese frosting) must always be kept in air conditioning or else it will melt. If you can’t have air con, I suggest you don’t make fondant cakes as the result will be very messy n ur efforts will go to waste.

      Hope this helps!

  20. If i use 50/50 gumpaste n fondant for decorations to be placed on cream cake, would i still need to place them in air conditioned room? And would these deco be edible?

    • Yes they would be edible n you would still need to place it in an air con room at all times. Plus since you’re placing it on cream directly, do so at the last possible moment. The moisture in the cream tends to be absorbed by the fondant and might not look pretty after a while i.e. melted.

  21. Thank you for those fabulous suggestions. I too live in Singapore and sweaty cakes have been an ongoing headache. I find that adding too much food colour is a big sweaty mistake – far better to hunt down a coloured fondant and compromise a little on finding the ‘perfect’ shade. Thanks again!

    • Yes that’s a great tip I forgot to include! Also, using concentrated gel food coloring for icing allows you to achieve a color change without adding too much moisture. I shld add that into the main text. Thanks for sharing!

  22. Hi Magdalene, thank you for all your excellent tips and info. I live in Australia in a very humid area….I can see that I will be purchasing an air conditioner really soon.. I am glad I found your site…many thanks once again, regards Debz

    • Hi Joslyne, it really depends on how cold or humid the room is, how stiff ur icing is n even what brand of fondant you use. But to be safe, I wouldn’t push it past 3-4 hrs.

  23. hello there,
    I’m going to be making a fondant covered cake in Kuala Lumpur soon where it is very hot and humid. My question is: would the flower cake toppers I intend to make from gumpaste 3 days ahead be dry enough to last and do you have a buttercream recipe that is not too sweet…I use the American buttercream recipe which is basically 1 part butter and 2 parts icing sugar. My family thinks it’s too sweet…

  24. Hi Magdalene!
    A fellow Singaporean here! I was surprised to stumble across this page as I’ve seen you act but never knew you bake too!

    I’m planning to bake cupcakes and top them with fondant decorations to give to my teachers and friends, but I’m worried about the fondant becoming sticky and wet after I remove them from the fridge to bring to school. So I actually wanted to refrigerate the cupcakes only and decorate them before I leave for school. But the problem is I probably wouldn’t have much time to do so in the morning as I still have to wait for the buttercream to soften! What should I do? 😦

    I’m also keen on making fondant cakes in the future but I don’t have air-con in my home so it’s not possible for me to keep the cakes in a cold place to be served. Is it any other way I can still make fondant cakes then?

    • Hi Stella

      Firstly, my deepest apologies for replying this so late! I only just saw ur comment! I hope it’s not too late. Sorry!

      Regarding ur qn about fondant cupcakes. I would ice the cupcakes with buttercream the night before n refrigerate. Then put the fondant deco at the last possible moment the next morning. You could pre-make the fondant toppers the night before too. Just make sure you store them properly overnight.

      As for making fondant cakes without air-con… Gee I can’t imagine any other way unless you live in a temperate country. But here in SG, it’s a mess rolling out fondant and covering cakes without air con.

      Hope this helps!

  25. Hi Magdalene! I’ve been searching for info on storing fondant decorations all over the internet, but haven’t found anything that satisfies my concerns until I stumbled on your post and thread, so first of all, thanks so much for this!

    I am a novice at cake decorating, but I love it. I am planning on making several fondant figures for my son’s birthday/Halloween party (a witch, mummy, vampire, and zombie). I was hoping to make a plain cake and cover it with pre-made, store bought buttercream icing (Betty Crocker or Duncan Hines). Then I was going to add the fondant figures the day of the party to the cake (with Wilton premade fondant). However, I have several other things I need to prepare (food and sides for 100 people), so I was hoping to at least make and ice the cake the day before and make the figures several days, if not weeks before.

    I live in Hawaii and my house is on the water, so the climate is humid here. I do not have air-con and the party is being held at a location where there is also no air-con. (Sounds like, I’m doomed based on your previous posts, but I wanted to hear what you thought anyway). I did make a figure yesterday to see how it would keep. It seems that it was fine when we went to bed, but when I checked on it this morning, it looks shiny and is starting to droop a little (I assume this is melting?).

    Any advice is welcome. How far in advance do you think I could make the cake and the figures? How do you think I should store the cake and the figures? Or do you think I need to just make it all on the day of the event?


    • Hi Alicia,

      A big hello from sunny Singapore, I visited Hawaii three yrs ago over the New Year and love the waves and beaches! From what I remember, it was hot but not as humid as Singapore. So I’m guessing your fondant creations will be able to survive longer than they do here. This is what I would do if I were you (and kudos on making party food to feed 100!)

      I would make the cake and ice it the day before and store it in the fridge. I wouldn’t make this any earlier as cakes tend to dry out if left too long in the fridge. As for the figurines, you could make them 1-2 days before or whenever it is convenient for you. Then I would store them in small ziploc bags and pop them in the fridge. Then on the party day, I would take both out and place the figurines on the cake at the last possible moment. Once they’re both outta the fridge, they should last about 2-3 hours or so depending on the actual climate conditions that day. Of course, keep them outta the sun!

      Hope this helps and good luck!

  26. Hi,

    Im thinking of covering a birthday cake with ganache (as we find it yummier than fondant). Can i place fondant figurines on the ganache?

    • Hi,

      Ganache is pretty soft so it won’t sit as well and will smudge onto the fondant figurines. The moisture in the ganache will also melt the fondant figurines more easily. But if you’re just putting the fondant on the ganache for a short while, it should be fine. It won’t last a couple hours though.

  27. Hi Magdalene,
    Thanks for the lovely post. Just curious, what size cakes did you make for your nephew’s first birthday?

  28. Hi Magdalene, thanks for this! I was trying to test make a fondant cake for my friend’s baby’s 1st birthday. I tried choc ganache and it just melted horribly in our weather. My fondant tore together with it lol. I think it might be better to use swiss meringue buttercream for me. Is SMBC about the same texture as cream cheese? Did you have enough time to work your fondant on the cake before the icing melted?

    • Hi Cherie,

      SMBC will be even better than cream cheese as it is firmer. Ganache is just a no-go with fondant in our climate. You have to work in air conditioning and I usually put the iced cake in the fridge while i roll out my fondant, then take it outta the fridge when I’m ready to cover it with fondant. Hope this helps!

  29. Hey,
    I read through all the comments and your original post, I must say they are very very helpful.
    My problem is I have made cut outs using a cutter usin just plain fondant and Icicing sugar to roll it out.
    They were fine upto a day and half and it rained, You know how Singapore is right. My fondant cut outs are looking shiny and wet. I am clueless about what to do. Anyway You can help. I have made them to gift a friend for her baby shower and hoping they can sustain. Baby shower is on this Sunday.
    Thanks a lot

  30. Haha !! Beautifully explained about Singapore’s Beuty ,culture,climate and people and about fondant ….from where did you pick up this beautiful cake making art ,I want to learn can I start classes or Start to learn wid d help of u tube videos …how do I start

  31. Hi Magdalene, thanks so much for posting this. I’m planning to make a Elmo fondant figurine as a cake topper on top of a cream cheese frosting (my hubby doesn’t like fondant covered cakes for the kids). I gather it’s best to do a 50-50 fondant-gumpaste figurine in our climate? But my real question is about storing the figurine. After making the fondant-gumpaste figurine, how should I store it? I plan to make the figurine few days in advance.

  32. Hi Magdalene Im planning to make a Barbie Princess cake in fondant but it is for a birthday trip on a boat. I was thinking of packing it in dry ice. Do you think that would help keep the findant from ‘sweating’ ? Also would oyu share your recipe for cream cheese frosting ?

  33. Hello! I’ve been using Satin Ice Gum Paste to make sugar flowers, I don’t know if it’s just the humidity from where I live (which is in the very humid Philippines) but they don’t seem to harden. I left them overnight and even put some in the fridge to see if it works and it did, but once I take them out again to room temp. they wilt again 😦

    • I find that Pastillage is better than Gumpaste here in the PH… I’ve been using gumpaste, gumpaste+fondant, and THEY never harden. Granted, I don’t have an air-conditioned room (cost!)… Pastillage, however, hardens within 5-12 hours of being exposed in the air. It is also very easy to do. I could never thin it out as much as I like, though, but maybe that’s just my problem…

  34. Hi, I live in the Caribbean (Barbados) which is also very humid. I have no air conditioning and most times the venues have no AC either but I have been able to create many beautiful fondant cakes that stand up well for hours. to dry cakes or decoration i put them in the oven with the oven light on. it generates just enough dry heat without melting the icing. just check regularly to ensure they are not getting too hot and do not place them close to the actual light bulb. Place decorations on sponge or paper towels in a strong covered cardboard box. Hope this helps. Happy icing.

  35. I was wondering if you have ever tried Carma Massa Ticcino fondant. I have been doing a lot of research about what the best brands are and apparently this brand is made specifically for tropical regions with a lot of humidity. I just wanted to find out from someone who has actually used it how well it works. Thanks!

  36. Hi,
    I know i have to make my cake toppers in an air con room. so happen that i had a cool day and did mine in the kitchen. i have ants coming to my icing paste and my fondants. in conclusion, i still have to do my cake poppers in an air con room to ensure that ants will not come?

  37. hi Magdalene.. thank you for your wonderful post..the information in really helpful.. I have one problem though. I made fondant cutouts last night and when i checked them this morning, they were sticky (must be due to the humidity). Is there any way i can save it or do i have to start all over again? Appreciate your advice 🙂 thank you.

  38. Hi Magdalene. It’s been interesting reading your article and the following comments. I live in South Africa close to the Botswana border. Our climate is hot and dry. I recently started decorating cakes and still have a lot to learn. I started working with fondant in June, still part of our cooler ‘winter’ months, and never really experienced any problems with the fondant cakes and figurines. However, our seasons change really quickly and we hardly experienced spring. It just suddenly turns hot. I have tried to avoid refrigerating fondant covered cakes because of the condensation but with my last 2 cakes I noticed sagging between the layers so decided refrigeration is the lesser of 2 evils. I thought it was my buttercream softening up too much in the heat. I baked a cake for my parents 50th anniversary yesterday. It was gorgeous! I kept it cold prior to transport as it had already started showing signs of sagging whilst working on the cake. Unfortunately, after a 30 minute drive in a warm vehicle and an extremely bumpy road (even though I held the cake in my hands to try to absorb most of the bumps) the fondant started forming folds close to the bottom of the cake which eventually would split. My hard work was busy disintegrating in front of my eyes and I felt devastated. I had filled the cake with strawberry mousse and covered with buttercream so I suspected that these 2 ingredients were just not handling the heat and getting too soft, causing the layers to sag. But when we cut the cake it was just the fondant that had sagged at the bottom, pulling the frosting with it! The cake layers and upper portions of frosting were still perfect. I whipped in some dyocell powder into my mousse to stabilize the mousse and this seemed to help as the mousse filling hadn’t seeped at all.

    Most of my customers have to transport their cakes in warm cars to their homes. Seeing how my cake sagged made me realize that they would likely experience the same problem. My question is this….is there any kind of additive one can use to ‘stabilize’ fondant? From the comments I assume that adding tylose powber to the fondant would not be my solution? Any suggestions would be helpful. (Ps. Sorry for the essay 😁)

    • Hi Christie, it sounds like your cake might be a little too moist for the fondant. I would stay away from mousse fillings and stick to buttercream to be on the safe side. I have not tried adding any additive to the fondant to help stabilise it. But you can try kneading gum paste with the fondant until it’s smooth and use that instead. Gum paste does dry out harder than fondant.

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