Steaming for a Nice Shimmer on Fondant
Treating a cake with a blast of steam serves a dual purpose. It’s a great way to remove traces of corn starch or powdered sugar left on fondant after rolling it out – especially useful for dark-colored cakes – but it also gives the cake a glossy finish.
Small items, like cupcake toppers, or setting the dusted color on gum paste flowers, can be held over the steam from a boiling kettle or pan of water. Just be very careful, as the steam can burn! For whole cakes, an electric steamer is needed.
The disadvantages of this method are that too much steam can cause water droplets and drips to appear on the surface of the fondant. In addition, the glossy finish does eventually dry out and the cake will need to be re-steamed to maintain the shine.