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Need HELP with fondant soon!!!!

post #1 of 34
Thread Starter 
HELP!!! I have made three batches of fondant, MMF, two different recipes. I am so frustrated! The fondant is ripping and falling apart. I don't know what I am doing wrong. I have made several batches of both recipes in the past and have never had this problem. I have tried adding crisco and powdered sugar, neither help. I have a cake that needs to be done soon and can't seem to make the fondant work!!!
post #2 of 34
Oh man! I wish I could help. I'm not a fondant maven. But did you let it rest before you used it? Sounds like you're making batch after batch because of your time crunch, but I've seen on here many times that it should rest overnight. Otherwise maybe you're not kneading it enough.

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post #3 of 34
That would be my question also, have you let it rest before you tried to use it? I would make it and put it in the fridge overnight, then use it in the morning. In all fairness, I use to make it, but now I buy it pre-made, so hopefully someone with more MMF experience will post. Good Luck!
post #4 of 34
Thread Starter 
I let the first batch rest over night. The other two I let rest at least 2 hours. At first it was sticking to everything even though I didn't use a lot of pressure when rolling out so I added powdered sugar. It didn't help and I added a lot of powdered sugar. The next batch was very hard to knead and kept splitting and tearing apart so I added crisco. It didn't help. The fondant appeared to have pin sized holes and when lifted, tore very easily. I don't know what to do.
post #5 of 34
last wed.i made 3 batchs of fondant a flesh, black,and white. when i went to use them on fri. i used the flesh with no prob,the white with no prob. when i went to use the black i hade the hardest time i could`t roll it out. it would crack and brake apart, i don`t no what happened they were made all at the same time, so i throw it out made another batch let it sit for an hour and had no prob rolled it right out and used it. don`t no if it was the color but the replacedment i made in blue.
post #6 of 34
Thread Starter 
I have kneaded the fondant a lot. Could there be a problem with the ingredients or the gel coloring? I used Walmart marshmallows and powdered sugar and wiltons royal blue gel for coloring.
post #7 of 34
When MMF is too sticky after resting it is usually, in my experience, due to too much water being added to the marshmallows OR too much gel colouring. If you used a lot of royal blue to get it nice and dark, that could be the culprit. I have ruined many a batch before finding out that that was the problem, here on CC. If it's too much water, adding ps will correct the problem. Adding too much gel colour, unfortunately cannot be corrected once it's done. The only thing that helped me was to keep putting it back in the microwave for a few seconds to help it bind as I used it. Now, I ALWAYS add my colour to the melted marshmallow mixture before adding the ps - that helps when using a lot of colour. Good luck & sorry for the rambling message.
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post #8 of 34
it seams that i allways have the prob. when i use the wilton black, thats why i decided to do the whole thing over but in blue,
post #9 of 34
Thread Starter 
I followed the recipes to the "T". I didn't add a lot of royal gel coloring to the fondant, and even if I did, the fondant that wasn't colored had the same results so I don't think the amount of gel was the problem. I am at a loss. I can't even blame the humidity because it's cool here now. I also tried the microwave at 5 second intervals for the fondant that was real hard and ripping apart. That didn't work either. I have searched this forum and have not been able to find an answer.
post #10 of 34
I had it using Americolour too, but when you put in enough to get the colour you want right away, it will always wreck the fondant. Your blue should be quite a few shades lighter than what you need and black should only be a charcoal gray. If you colour straight to black, you're asking for trouble. Mommynana, I have waaaaaaaay more problems with anything Wilton, lol. I hear ya!
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post #11 of 34
Rather than waste any more time & ingredients, you could knead in some Wilton fondant--1/3 to 2/3 or 50/50--and you'll get a good tasting product that works well.

Just a thought.
Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #12 of 34
Rather than waste any more time & ingredients, you could knead in some Wilton fondant--1/3 to 2/3 or 50/50--and you'll get a good tasting product that works well.

Just a thought.
Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #13 of 34
I had this exact same problem last week - made 2 batches that were completely cracked and dry - I finally realized that I was using 2 tsp of water rather than 2 tablespoons. For my last few batches I added in 2 1/2 tbsp. and the fondant turned out perfect. I have also found the more color I add, the drier it gets.

I haven't tried adding the color in the melted marshmallow - I'll have to try that this weekend!
post #14 of 34
Macgirl, sorry, I'm getting your posts mixed up. You are having the bad tearing issues and pinholes? Sounds like an imbalance in the recipe - probably water. I have that issue on occasion as well - try putting it into the fridge to firm up a bit ( maybe an hour if you have time). Once out, microwave for 15-20 seconds (if it's a full batch, 2lbs ps), then knead for a couple of minutes or pop into your mixer with the dough hook. If it needs a few more seconds in the microwave, put it back in. Once it is back to the desired consistency, roll out. I use a thin layer of shortening on my counter (wiped on with a paper towel) and a bit of corstarch sprinkled on with a sifter over the top to roll out. Always works like a charm - I haven't thrown out a batch of MMF since I managed to figure this out! It's not your fault - sometimes we follow our recipe the EXACT same way every time, but marshmallows are not an exact science - sometimes they're dry, sometimes they're moist and sticky - this affects how much water is needed in your recipe. I make a lot of MMF and I sometimes get lumps of gelatin (A LOT) throughout it. I've learned to fix it and move on - I know it wasn't something i did. Good luck to you!
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post #15 of 34
DetailsByDawn, i did add the black to the marshmallow but like u say it might have been too much
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