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Anyone else have trouble with Michelle Foster fondant? Help? - Page 2  

post #16 of 72
3/7/11 at 1:08pm
Thread Starter 
yes but I took it to mean if it was that for half then double for whole lol........it doesnt specify how much for reg
post #17 of 72
3/7/11 at 2:30pm
Quote:
Originally Posted by madgeowens

yes but I took it to mean if it was that for half then double for whole lol........it doesnt specify how much for reg



The amount given is for the regular (whole) recipe. The amount in the parenthesis is what the 3 packets would measure to just in case you wanted to half it, then you would use 3 tsp not the 6.
Failure is not an option!!
Failure is not an option!!
post #18 of 72
3/7/11 at 3:48pm
Thread Starter 
they should remove that recipe.....its a waste of time and money....now for artscallions recipe....I did that one today...at first I thought(ugh) not again....but I set it aside wrapped and after dinner took it out to fight with it, and was pleasantly surprised at how nice it was.now if its nice tomorrow I will let you all know.....icon_smile.gif
SO far I am tenatively icon_smile.gif
post #19 of 72
3/7/11 at 5:43pm
Quote:
Originally Posted by madgeowens

they should remove that recipe.....its a waste of time and money....now for artscallions recipe....I did that one today...at first I thought(ugh) not again....but I set it aside wrapped and after dinner took it out to fight with it, and was pleasantly surprised at how nice it was.now if its nice tomorrow I will let you all know.....icon_smile.gif
SO far I am tenatively icon_smile.gif



I disagree totally with you I use that recipe excusively and there are other people that do too. I am sorry that it didn't work out for you but again just because the recipe didn't work for you the first time doesn't make it a bad recipe. Sometimes we have user errors that will make all the difference. Ask me how I know icon_confused.gif
Failure is not an option!!
Failure is not an option!!
post #20 of 72
3/7/11 at 6:04pm
No kidding... I used that recipe for a long time just as you typed it and it worked every time. It's not a bad recipe, you just misread it. Nothing wrong with the recipe... just user error. Happens to all of us.

Once I made my vanilla cake recipe (twice in a row mind you) and doubled the leavening which causes your cake to look wonderful until it's almost done and then fall completely in the center. I was halving it in my head andmade the same mistake twice. Talk about pissing me off... LOL.
post #21 of 72
3/7/11 at 7:45pm
Thread Starter 
yes but it should have the errors corrected for people and save them the trouble, I am not getting into an argument about this, which seems to happen too often in here, its my experience and opinion...no one has to agree.
post #22 of 72
3/7/11 at 8:29pm
Quote:
Originally Posted by madgeowens

yes but it should have the errors corrected for people and save them the trouble, I am not getting into an argument about this, which seems to happen too often in here, its my experience and opinion...no one has to agree.



But if the user is the one who doubles or halves the recipe, then it's user error, not a problem with the recipe itself. We've all done it, but this is a good example of why people complain that scratch baking is hard when they're really just doing something weird to the recipe, or substituting things they shouldn't substitute, or whatever.

I hope the new batch works for you.
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post #23 of 72
3/7/11 at 8:36pm
What you are failing to want to get is that there is no error in the recipe. She kindly explained in parenthesis that 3 packets is 6 tsp to make it easier should you want to 1/2 the recipe so you do not have to guestimate what 1/2 a packet of gelatin is. This would save you from having to measure it all out of look up the equivalent.

All I was saying is that we have all scanned a recipe and flubbed something up. No need to trash the recipe... just make sure you don't make the mistake again is all.
post #24 of 72
3/7/11 at 8:38pm
Oh LOL... I was posting at the same time as you costumeczar...

So ditto!
post #25 of 72
3/7/11 at 8:48pm
Quote:
Originally Posted by lilmissbakesalot

Oh LOL... I was posting at the same time as you costumeczar...

So ditto!


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post #26 of 72
3/7/11 at 8:49pm
Thread Starter 
Michele Fosters Delicious Fondant
Ingredients
1/2 cup milk
3 packs gelatin (6 tsp for reference in case you wanted to 1/2 the recipe)
1 cup corn syrup
3 Tbsp butter, unsalted
3 Tbsp glycerin
2 tsp vanilla (sometimes I use more)
dash salt
3-4 lb powdered sugar, sifted (at least once)
*note all tablespoons and teaspoons are level, not heaped (had a question about this from another CCer)

Looks like she is saying to make half its 6, so naturally if thats half what would you call the whole?ol lets drop it
post #27 of 72
3/7/11 at 9:24pm
Where on earth are you getting the half notion from? I too am one who successfully uses this recipe as written. And no, let's not drop it. Here is a classic case of someone not following directions, stomping off and pouting, and proclaiming the recipe is faulty. You have been clearly shown where you ma'am, are the wrong one, and you continue to argue. I bet Michele is sitting back shaking her head at this lunacy.
post #28 of 72
3/7/11 at 9:53pm
Quote:
Originally Posted by madgeowens

Michele Fosters Delicious Fondant
Ingredients

3 packs gelatin (6 tsp for reference in case you wanted to 1/2 the recipe)

Looks like she is saying to make half its 6, so naturally if thats half what would you call the whole?ol lets drop it



That's not at all what I understood it to say, but it seems to be confusing for you. Better luck next time, I guess!
Just put on your Big Girl Panties and deal with it!
Just put on your Big Girl Panties and deal with it!
post #29 of 72
3/7/11 at 10:04pm
Thread Starter 
yes, well someone gave me correct directions and it turned out quite nice so far.
post #30 of 72
3/7/11 at 10:12pm
Well yes, the original recipe HAS the correct directions, so....yay!
Just put on your Big Girl Panties and deal with it!
Just put on your Big Girl Panties and deal with it!
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