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Hi, I'm new with a 'made from scratch' fondant question - Page 2

post #16 of 24
7/10/09 at 10:23pm
southern cakes,
if you are using a mmf recipe that asks for 8 cups of powerdered sugar, then that's the same one i use. i always end up using about 10 cups total, so even if you've added 1 cup, you might need another!
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post #17 of 24
7/10/09 at 10:23pm
Quote:
Originally Posted by cakeordeath

I have the a super simple fondant recipe that I love. I just use one cup of crisco, 1 cup of corn syrup, and a 2 lb bag of powered sugar.




That's the basic recipe for Rolled Buttercream (RBC).

Flickr Cake Pics: http://www.flickr.com/photos/partyflours/

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Flickr Cake Pics: http://www.flickr.com/photos/partyflours/

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post #18 of 24
7/13/09 at 6:24am
I tried the crisco, corn syrup, powdered sugar recipe on two cakes this weekend. It tastes great but I found it very hard to move the rolled fondant on to my cake layers without it stretching and breaking in the middle. I used my large rolling pin and sort of rolled it up but still, without having 2 additional people (which I didn't) it didn't really help. Any tips on that? I think the MMF is a little more pliable and easier to cover with. I did like that you don't have to grease and re-grease a bunch of times like you do with the MMF.
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post #19 of 24
7/13/09 at 6:26am
I tried the crisco, corn syrup, powdered sugar recipe on two cakes this weekend. It tastes great but I found it very hard to move the rolled fondant on to my cake layers without it stretching and breaking in the middle. I used my large rolling pin and sort of rolled it up but still, without having 2 additional people (which I didn't) it didn't really help. Any tips on that? I think the MMF is a little more pliable and easier to cover with. I did like that you don't have to grease and re-grease a bunch of times like you do with the MMF.
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post #20 of 24
7/13/09 at 9:36am
i roll it out on a large nonstick mat and then flip the map over onto the cake
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post #21 of 24
7/13/09 at 9:37am
i roll it out on a large nonstick mat and then flip the map over onto the cake
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post #22 of 24
7/13/09 at 9:45am
That's what I was thinking I would try next time. I was even thinking of sticking the mat in the fridge for 5 minutes or so to let the fondant harden slightly.
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post #23 of 24
7/13/09 at 2:07pm
Thread Starter 
I think I actually used the same recipe as cakeordeath but mine was super sticky. I think I screwed up with the corn syrup though.

This is the recipe I used, I don't remember where I found it
1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectionerâs sugar

Directions:
In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
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post #24 of 24
7/13/09 at 2:28pm
cakeordeath - is it really that easy? I've been trying several recipes. I've found ones that I like the taste of, found ones that I like the consistency and workability of, but I have yet to find one that "works like a charm" and "works every time". I've got a very special caked planned in September for my Hubby and I'm going to need lots of fondant and I've been planning to start trying recipes this month to see what I come up with.

I need a load of black fondant, can you sub some of the powdered sugar to get brown (so I won't have as far to go to get to black) and still have the right consistency?

OP - Sorry, didn't mean to hi-jack your thread, but I'm having trouble conquering fondant myself and I always check threads about it. One thing I do know is that you may just still need to add more powdered sugar. I can get recipes to work, they just don't seem as easy as everyone says. Of course I can't make a stupid BC rose (or any dang rose for that matter) so I guess I shouldn't expect to be able to conquer fondant that easily.
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