Hey everyone, I just started learning cake decorating a couple months ago. This week I just started learning how to work with fondant...
I was wondering, is homemade fondant easier to work with than the already made store bought kind?
Also, on my cake when I cut into it the fondant seemed to fall off of the cake very easily, as if it would just separate from it once you put it on someones plate. The fondant stuck on the cake very well when I first placed it, and was actually a good thickness. Is this normal? Is there something I can do to prevent that from happening? Any advice would be greatly appreciated! Thanks!
I was wondering, is homemade fondant easier to work with than the already made store bought kind?
Also, on my cake when I cut into it the fondant seemed to fall off of the cake very easily, as if it would just separate from it once you put it on someones plate. The fondant stuck on the cake very well when I first placed it, and was actually a good thickness. Is this normal? Is there something I can do to prevent that from happening? Any advice would be greatly appreciated! Thanks!
). Before you roll it, knead it with a little shortening on your hand to make it pliable. Roll it over adequate amount of cornstartch. Rotate it freequently to avoid sticking it to the surface and also to get it rolled evenly. I would also recommend rolling the fondant a bit thick as you are new in this because I tried to do it with really thin once to achieve the results of the pro Chef's pictures that always impresses me. It kept tearing.
