How To Make Fondant Shiny Without Alcohol?

Fondant is a popular way to decorate cakes and sweets because it can be used in many ways. It is soft and smooth, so it can be shaped and smoothed in many ways. Alcohol-based solutions are a popular way to make fondant look shiny. But not everyone likes or can use drink in their work. In this piece, we’ll look at ways to make shiny fondant without using alcohol.

How To Make Fondant Icing Shine?

Fondant has a matte texture, but you might want to add some shine to your designs to make them stand out more. There are several ways to glaze your fondant for a beautiful satin shine. You can make your gloss or buy one already made. Check out our suggestions for how to make shiny fondant icing below.

How To Make Fondant Shiny Without Alcohol?

Here are some method of making fondant shiny without alcohol:

Method 1. Steamer

Pour water into the steamer. Put distilled water in the bowl of a mobile steamer. Start the boiler and let the water warm up.
You can use a clothes steamer if no detergents or other chemicals are ever put into the bowl.
Before using a steamer, it’s best to look at the directions from the manufacturer. Most of the time, though, the best results come from using a plain hose adapter and low heat.

The steam should be put over the fondant. Keep the steamer about 10 centimeters (4 inches) away from the fondant. Press the steam button to let the steam onto the piece.
Turn the fondant piece or move the steamer around to ensure that all sides get the same amount of steam.
Only let the steam hit each spot of the fondant for 3 to 5 seconds. If you use too much steam, the fondant may melt, and water droplets may form on the top.
Steam can remove traces of corn starch and powdered sugar left on the top of the fondant and give it a soft, shiny finish.

As needed, re-steam. As the water dries, the shine will probably fade within an hour. Add more steam in the same way to bring back the shine.
It will wear off every time you use steamed gloss, so you should only use this method if you plan to serve the fondant immediately.
Remember that any sugar or starch left behind will not come back.

Method 2: Corn Syrup Glaze

1. Don’t use fats on the fondant. When fats are present, this glaze can split. So, the surface will look “bubbled” and uneven instead of smooth and shiny.
Before using this glaze, don’t mix the fondant in shortening, oil, or other fats. You also shouldn’t use this method with the shortening glaze method.
Also, if you want to use this glaze, you shouldn’t roll out your fondant on plastic or vinyl sheets. Oils and fats from earlier projects can get on these sheets, and this can cause the glaze to separate.

Mix corn syrup and booze. Add one part light corn syrup and one part clear drinking booze in a shallow cup. Mix well by stirring.
The booze should be at least 150 proof. Vodka is good, but clear-grain alcohols also work.
The exact amount will depend on how much fondant you need to glaze, but 1 tsp (5 ml) of each ingredient should work well for small designs.

Brush the mixture on the fondant. Use a small, soft paintbrush to spread the glaze evenly to the fondant’s surface.
The glaze should give the fondant an instant and lasting high shine.
The finish should be put on in thin layers for best results. Thicker coats will look more shiny, but they will take longer to dry.

Let it dry up. Don’t touch the fondant again until the glaze is completely dry. Depending on the glaze’s thickness, this could take 1 to 12 hours.
Once the glaze starts to set, don’t brush over it or touch it with your fingers. During this stage, it’s easy to leave marks in the glaze that will stay there.
Once the glaze is fully dry, you can add more coats, but you shouldn’t have to reapply it to keep the shine.

Method 3: Cutting it down

The shortening should be spread on the fondant. Carefully rub a thin, smooth, even layer of vegetable shortening over the surface of the fondant with your fingers.
Instead of solid shortening, you could use vegetable food spray to keep your hands clean. Hold the tip about 4 inches (10 cm) away from the fondant and lightly mist it over the surface at regular intervals.

Smooth the fondant. After you put the fondant on, use a dry paper towel to lightly rub the shortening into the fondant in small, circular motions.
As you buff the fondant, any bumps, fingerprints, or brush lines should disappear. Press softly, though, so that you don’t leave any marks.
After buffing, the piece should have a smooth, satin finish.

Apply again as needed. The shine should stay the same for about a day, but once the fondant starts to soak up the oil, you may see some fading. At this point, you can put on another layer the same way you did the first.
But shortening doesn’t dry all the way, so even after absorption, there will probably still be some shine.
Since the fondant stays wet and sticky, it’s easy to mark the cake with your fingers or other things when you move it. Before displaying the piece, you can remove these marks by lightly buffing them with a dry paper towel.

Method 4: Gum Arabic

Mix water and gum Arabic. Mix one part of gum Arabic with two parts pure water in a small bowl. Stir hard to mix the ingredients.
The exact amount will depend on how much fondant you must cover, but these measures should always be used. Most small pieces should only need one tablespoon (15 ml) of gum Arabic and two tablespoons (30 ml) of water.

Just leave it. Let the blend sit for 15 minutes at room temperature. Then, stir it again, making it very hard to mix the ingredients.
The two ingredients should mix more evenly by letting the mixture sit for a while and then stirring it again, making the glaze work better when applied.

The liquid is brushed onto the fondant. Put an even layer of glaze over the fondant immediately using a small, soft stick.
Work carefully to keep the glaze from getting brushstrokes, fingerprints, or other lines.
After the finish is put on, the fondant should have a very high shine. The final finish won’t look like this, though.

So let it dry. Wait 24 hours for the glaze to dry before touching the fondant again. When the fondant is dry, it should be slightly hard and almost shiny.
This glaze should be lasting, so you shouldn’t have to wear it again.

Step 5: Egg Whites

Use egg white that has been cooked. Pour 30 to 60 ml (2 to 4 Tbsp) of cooked egg whites into a small, clean bowl. Brush these egg whites lightly and evenly onto the top of the fondant with a small, soft paintbrush.
For safety, you should use egg whites from a box that has already been separated and pasteurized.
When working with small pieces, you can dip the fondant right into the egg whites instead of putting the egg whites on the piece. Tap off any extra before letting the piece dry.
When brushing the fondant onto the piece, use a small brush and make as few stroke marks as possible. Right after applying the egg whites, tap off any extra that pools in the cracks of the piece.

So let it dry. Let the egg whites sit out for a few hours to dry. When the fondant is dry, it should have a natural shine in the middle.
Before you can touch the piece, the egg whites must be completely dry. If you touch it while the whites are still drying, you might leave fingerprints that you won’t be able to get rid of later.
Not that the egg whites should dry to a semi-hard, lasting finish. It shouldn’t be necessary to reapply.

As needed, add more coats. If you don’t like how shiny the fondant is, add more coats using the same steps.
Let each coat dry completely before adding the next one. Doing this makes you less likely to leave your fingers or brush marks on the egg whites.

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