Hi everyone. There are 3 recipes floating around here. Some old threads from (2009-2011) have discussed the different recipes. I'd like to know what the consensus is now, which of these recipes works best?
Just did a cake, and everything was fine until it was time to cover the cake with fondant. Talk about a frustrating experience. Even my bucket of emergency Satin Ice failed that night as it was tearing and elephant skin galore. And I tried different batches in so many ways, one rolled with PS (elephant skin & tearing), one with shortening ( too stretchy and tearing), finally managed to get on a mixture of Satin Ice and a scratch-made fondant using cornstarch. Still had elephant skin but it was the best I could get that night.
I just need a great-tasting fondant, preferably scratch, that I can roll very thin with CONSISTENT results. I'm tired of Russian "Rouletting" every cake come fondant time.