Success Tips While Making Different Modeling Materials
1. Marshmallow Fondant
- White Marshmallows: Start with white marshmallows for a pure base color.
- Colored Marshmallows: Use colored marshmallows if you want a specific base color.( If you’re aiming for a red hue, you can start with pink marshmallows instead of white.)
- Marshmallow Mix-up: Don’t make the mistake of mixing different colored marshmallows when making fondant. You’ll end up with an unusable muddy color that won’t suit your project.
- Sift confectioners’ sugar: Before adding it to your fondant mixture, sift the confectioners’ sugar to remove any lumps and ensure a smooth, lump-free fondant.
- Gradual Sugar Addition: Don’t add all the confectioner’s sugar at once; knead it in gradually.
- Microwave/Double Boil: If the fondant is too hard to model, briefly microwave or double boil the portion you need.
- Airtight Storage: Store unused fondant wrapped in plastic and in an airtight container.
- Avoid Refrigeration: Do not refrigerate the fondant.
2. Cold Porcelain
- Small Batches: Make the porcelain in small batches so it can be kneaded to the right consistency.
- Avoid Overheating: Don’t overheat the mixture; it should be elastic, not clumpy.
- Microwave Method: If using the microwave method, reduce the heating time towards the end. For example, if you start with 15-second intervals, decrease to 8 or 5 seconds when it starts to thicken to avoid clumping.
- Storage: If you plan to store the clay for a long time, do not color it as it may spoil. It’s best to color it as needed.
- White Cold Porcelain: Unlike fondant, achieving a pure white color in cold porcelain requires adding white paint. Otherwise, the finished piece will have a translucent effect once it dries
