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Working with Fondant

post #1 of 14
Thread Starter 
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!
post #2 of 14
Did you ice the layers (buttercream, et al) before you applied the fondant?
In my opinion, cake should be at the base of the Food Pyramid.
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In my opinion, cake should be at the base of the Food Pyramid.
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post #3 of 14
I think mmf is better to work with and better tasting. I have never had a problem with fondant falling off when being cut, but perhaps you could try misting lightly on the cake with water, very lightly prior to adding the fondant....also I always put fondant on a chilled cake. If the fondant is a bit hard to work with I put it in the microwave for a few seconds to make it more pliable to work with. Be sure not to have it in there too long or phew it can burn your fingers yikes. HTH icon_smile.gif
post #4 of 14
Thread Starter 
Yes, I did ice the layers with buttercream and put a thin coat on the outside of the whole cake. I also placed the fondant on the cake in class so maybe the cake was too warm....? It's always hard doing stuff in class when you're not in your own kitchen lol

Madgeowens- Im sorry, what is mmf? This is all new to me lol I have heard that homemade fondant is much better tasting though. I think I will try that sometime. Thanks!
post #5 of 14
MMF-marshmallow fondant

there are tons of recipes for MMF.

I think that store-bought fondant is better to work with, but not tasty. I love love working with Satin Ice but I don't like the taste or the cost. Wilton is great for dummy cakes or decorations that will not be eaten.
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-A Slice Of Heaven, LLC-
www.roanokecakes.com
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post #6 of 14
What I might recommend is buying a container of Satin Ice and working with it. Then you know the consistency and pliability you are aiming for.

After that, just make your own. Personally, I prefer Michele Foster's Fondant. I think it's less sticky/gooey and easier to work with than the marshmallow stuff.
post #7 of 14
I am new in cake decorating too, but I never had issues with fondant falling off. You need to refrigerate the crumcoated cake for at least 30 minutes before you cover it with fondant. Then spray a little water on crumbcoat right before applying fondant. Make one or two holes on the fondant covered cake with a screwer which you can cover with decoration later, to avoid any air pops or bulges caused by the trapped air.

I also like to use satin ice fondant (too lazy to make my own icon_wink.gif ). 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.

I'll stop babbling now. You will find tons of videos and tutorials on fondant on youtube and google. Happy caking!
post #8 of 14
love MFF, super easy to make and work with and taste good (especially with some white chocolate added in)
post #9 of 14
Thread Starter 
Thanks for the feedback! I think a lot of it just had to do with doing it in class ( the cake had been setting out awhile.) Also, I did not press the fondant down on the top of the cake, only the sides so I think that had something to do with it.

I have heard a lot of good things about Satin Ice from people. Where would I find it? Is it expensive?

Thanks!
post #10 of 14
I'm wondering if you didn't have something to stick the fondant to the bc...like a mist of water? I usually put my fondant on right away after icing. Not sure if you were able to do it that way.

I make a semi-homemade white chocolate fondant that not only tastes very good, but performs way better than straight from the bucket fondant. I think most of the straight from the buck. fondants, you get that tiny cracking...elephant skin. Me no like that icon_smile.gif

Jen icon_smile.gif
Jennifer Dontz - Traveling sugar art teacher
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Jennifer Dontz - Traveling sugar art teacher
Online store/gallery: www.sugardelites.com
NOW SHIPPING!!!! CYMBIDIUM ORCHID / IVY DVD!
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post #11 of 14
you can order online at www.globalsugarart.com
post #12 of 14
Thread Starter 
Yea, I wasn't able to put my fondant on right after icing my cake. I feel better knowing now what the problem was. I copied a home made marshmellow fondant recipe that my friend gave me that I plan on trying. Would you mind sharin your white choc fondant recipe? I also noticed that with the store bought fondant...it does get cracks very easily!

Thanks for the link!
post #13 of 14
Hi, can anyone tell me the best way to cover a number 2 cake in fondant? I'm not sure how to get inside the curve and keep it looking neat.
post #14 of 14
[quote="BDC86"]Would you mind sharin your white choc fondant recipe? /quote]

I would appreciate that recipe as well! Sounds yummy.
"CAKE FIXES EVERYTHING"
"Don't handicap your children by making life easier" Robert A. Heinlein
"Watch your thoughts for they become your words. Watch your words for they become your actions." Frank Outlaw
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"CAKE FIXES EVERYTHING"
"Don't handicap your children by making life easier" Robert A. Heinlein
"Watch your thoughts for they become your words. Watch your words for they become your actions." Frank Outlaw
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