Cake Central › Cake Forums › Cake Talk › Recipes › Anyone else have trouble with Michelle Foster fondant? Help?
New Posts  All Forums:Forum Nav:

Anyone else have trouble with Michelle Foster fondant? Help? - Page 3  

post #31 of 72
Ugh... how can it be so hard to see that the 6 tsp is referencing the 3 packets?
post #32 of 72
I think the thing is Madge that rather than stepping back and saying "D'oh!! I totally flubbed that one up!" and having a good laugh at yourself you are so insistent that it was the recipe that was in error.

When I messed up my own recipe twice in a row... I stepped back and almost fell over laughing at how silly I was for it. I wasted enough ingredients for an entire 14" tier, but I still found the comedy in *my* mistake. I think that's what everyone is saying. Just laugh at your mistake and from now on you know that you misunderstood the directions. No need to delete a perfectly sound recipe.

icon_biggrin.gif
post #33 of 72
Quote:
Originally Posted by lilmissbakesalot

Ugh... how can it be so hard to see that the 6 tsp is referencing the 3 packets?



Because she read that 6 tsp was half of the amount that is needed and didn't correlate that the 6 tsp was the amount that was in the 3 packets. icon_confused.gif
Failure is not an option!!
Failure is not an option!!
post #34 of 72
Oh I understand where she went wrong... I can even see making the misunderstanding. What I don't get is after ALL of this... everyone's explaining... she is still insisting it was a faulty recipe and saying it should be removed when it wasn't the recipe that caused her fondant to fail... it was reader error.

The recipe does't say 6 tsp = 1/2 the amount of gelatin if you want to 1/2 the recipe... it says "3 packs gelatin (6 tsp for reference in case you wanted to 1/2 the recipe)". Rather than reading it as it was intended, saying 3 packets = 6 tsp of gelatin to make it easier in case you wanted to 1/2 it, she read it was 6 tsp was 1/2 the amount needed. So rather than seeing it was her error it has to be a problem with the recipe.

Truly it doesn't matter... I just hate seeing a good recipe dogged because someone made a mistake. I am the type that, when I make a silly mistake, can laugh at myself and move on.
post #35 of 72
Quote:
Originally Posted by lilmissbakesalot

Oh I understand where she went wrong... I can even see making the misunderstanding. What I don't get is after ALL of this... everyone's explaining... she is still insisting it was a faulty recipe and saying it should be removed when it wasn't the recipe that caused her fondant to fail... it was reader error.

The recipe does't say 6 tsp = 1/2 the amount of gelatin if you want to 1/2 the recipe... it says "3 packs gelatin (6 tsp for reference in case you wanted to 1/2 the recipe)". Rather than reading it as it was intended, saying 3 packets = 6 tsp of gelatin to make it easier in case you wanted to 1/2 it, she read it was 6 tsp was 1/2 the amount needed. So rather than seeing it was her error it has to be a problem with the recipe.

Truly it doesn't matter... I just hate seeing a good recipe dogged because someone made a mistake. I am the type that, when I make a silly mistake, can laugh at myself and move on.



I know!! There are many times when I laugh at myself when I make those mistakes and I laugh at myself quite often!!! icon_lol.gificon_lol.gif
Failure is not an option!!
Failure is not an option!!
post #36 of 72
LMAO... meeeeeee too! Especially at 2 am when you realize CRAP!!! I need a little extra of <insert component here>!!!

I don't want to to sound like I am harping on Madge... I'm not at all. All I am saying it lighten up and laugh. We all make mistakes girl!

icon_biggrin.gif
post #37 of 72
Thread Starter 
you can harp all ya like............I measured the amt in a packet and it was 1 TBS or 3 tsp.....the directions say it was for half the recipe.........I can read...............I just thought for others it would be nice if it were written correctly..............have fun
post #38 of 72
I give up Magde. It's clear as day to me that the recipe is stating the total amount in the FULL recipe so you can more easily half it rather than trying to measuring 1/2 a packet. That's how I have always understood it and have never once had an issue making it other than not letting the melted mixture cool long enough so the fondant is a bit soft until it rests. I think you are one of the only ones who have had this misunderstanding. I see you are stuck on it. Have a wonderful time make the amended (same exact) recipe.
post #39 of 72
Thread Starter 
I got a correct version from someone,but thanks/anyway
post #40 of 72
icon_rolleyes.gif
post #41 of 72
Thread Starter 
Quote:
Originally Posted by artscallion

There is debate on CC over which is the correct recipe as one that is marked as "updated" contained errors but cannot be removed. So it stays here to continue the confusion. Michele, herself has posted regarding this confusion. But the confusion remains.

I use this version and it always comes out perfectly.

1/2 cup cream
2 Tbsp. unflavored gelatin
1 cup corn syrup
2 Tbsp. butter
2 Tbsp. glycerin
2 tsp. clear vanilla
1 dash salt
3 1/2 pounds powdered sugar




Thank you so much, so far it looks nice. I wonder can you nuke it a few seconds to make kneading easier or no? Thanks again!
post #42 of 72
Sorry madge you have had so much trouble - when you measured a packet it was 1 Tbsp, when I measured a packet it was 2 tsp, so 3 packets is 2 TBSP for me icon_smile.gif - I really was just trying to make things easier, not harder lol! I am glad you have it figured out and now can enjoy this great fondant icon_smile.gif

I nuke it all the time, as long as it is just a little bit - don't want to melt it!
post #43 of 72
Quote:
Originally Posted by Renaejrk

Sorry madge you have had so much trouble - when you measured a packet it was 1 Tbsp, when I measured a packet it was 2 tsp, so 3 packets is 2 TBSP for me icon_smile.gif - I really was just trying to make things easier, not harder lol! I am glad you have it figured out and now can enjoy this great fondant icon_smile.gif

I nuke it all the time, as long as it is just a little bit - don't want to melt it!



it's a great recipe and I absolutely love it!!! Thanks for posting the recipe and thanks Michelle for coming up with it!!
Failure is not an option!!
Failure is not an option!!
post #44 of 72
Thread Starter 
Quote:
Originally Posted by Renaejrk

Sorry madge you have had so much trouble - when you measured a packet it was 1 Tbsp, when I measured a packet it was 2 tsp, so 3 packets is 2 TBSP for me icon_smile.gif - I really was just trying to make things easier, not harder lol! I am glad you have it figured out and now can enjoy this great fondant icon_smile.gif

I nuke it all the time, as long as it is just a little bit - don't want to melt it!



there are 3 teaspoons in one tablespoon....many people think there are 2...lol....so finally I measured the packets.here is the thing....I didnt have the packets I had a bag from the country store that you actually have to measure it..I read it as 6 tsp if you want to make half the recipe, and so I doubled that for full recipe which we now know will create flubber and or resole your sneakers.....icon_smile.gif
post #45 of 72
Yes, 3 tsp is a Tbsp - so your packet had 3 tsp and mine had 2 tsp - and 3 of my packets had 6 tsp, which is 2 TBSP. When she told me this recipe over the phone she actually said 3 envelopes icon_smile.gif and I proceeded to measure it for everyone when I posted the recipe.

I can certainly imagine if you only used 1 TBSP of gelatin the fondant would be a horrible mess!! lol I am very glad you got it resolved icon_smile.gif Sentence phrasing can be a crazy thing!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
This thread is locked  
Cake Central › Cake Forums › Cake Talk › Recipes › Anyone else have trouble with Michelle Foster fondant? Help?