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overworked? fondant - help please!

post #1 of 9
Thread Starter 
I worked with fondant a few times but this time I was trying to make it brown. I started with premade brown fondant but it wasn't enough so I added white with brown color. I had to kneed it a lot & now it is flaking when I roll it out & it is tearing when I pick it up. I was thinking it was overworked & I added quit a bit of Crisco to it but it is still doing it. Is it over worked? And if it is, can it be fixed?
We are each of us angels with only one wing, and we can only fly by embracing one another.
- Luciano de Crescenzo
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We are each of us angels with only one wing, and we can only fly by embracing one another.
- Luciano de Crescenzo
Reply
post #2 of 9
I've never been able to fix it from tearing. Seems it happens more when I add too much color. Do you have a silpat mat you can try to put it on with? I've not tried, but it may help with the tearing. Satin Ice chocolate is very dark, maybe have some of that on hand for the future?
post #3 of 9
Thread Starter 
Thanks for the tip. I will look it up & give it a try!
We are each of us angels with only one wing, and we can only fly by embracing one another.
- Luciano de Crescenzo
Reply
We are each of us angels with only one wing, and we can only fly by embracing one another.
- Luciano de Crescenzo
Reply
post #4 of 9
When I have overworked fondant, I add glycerin - pour a liberal amount of glycerin into the palms of your hands and knead the fondant. Make sure the glycerin is food safe though, not the type for wound care!! I have found that this stops the tearing too!
post #5 of 9
Ditto on the glycerin. I have had this problem many times when coloring fondant and glycerin is the only thing that has helped somewhat. Also, keep in mind that in my experience, crisco or shortening only seem to make this problem worse. At this point I would normally work in some glycerin, wrap the fondant in saran wrap and in a zip lock bag and let it rest for a few hours. Then I try to work it as little as possible, and roll it out and cover the cake as quickly as possible.

Hope that helps.
post #6 of 9
Thread Starter 
Glycerin, huh? I never even knew what that was suppose to be for. icon_rolleyes.gif Gosh I love this site!I am going to give it a try! Thanks for the advise!
We are each of us angels with only one wing, and we can only fly by embracing one another.
- Luciano de Crescenzo
Reply
We are each of us angels with only one wing, and we can only fly by embracing one another.
- Luciano de Crescenzo
Reply
post #7 of 9
Yep. I just had that issue with my cake last weekend. Before that I didn't know about the Glycerin trick either.....works wonderfully. It was still a little fragile, but much better after I added Glycerin.
Cake makes everything better!!!!
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Cake makes everything better!!!!
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post #8 of 9
I had a horrible time this weekend. Finally made my own fondant and even that just didn't want to roll out smoothly. I added crisco but seems like that was wrong. I'm going to add glycerine next time. My question is though, I always use Wilton fondant only because not only does it cost half what satin ice costs, but it's sold locally at michaels, where I usually have a 40% off coupon making it even cheaper. Do any of you use Wilton? And do you just automatically add glycerine to it? I'm really frustrated after this last weekend and trying to decide whether I should just switch fondant brands and hike up my prices or if I should try working with Wilton brand.
post #9 of 9

I teach wilton at michaels and never have a problem rolling it out . Lots of decorators on this site that do use it to cover their cake, will make modeling chocolate and add some of it to the wilton fondant and it makes it taste better and even work better. hth   I have done this when i use pettinice fondant and it is really good and works really great also.

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