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Fondant: Friend or Foe?!

post #1 of 5
Thread Starter 

So..... I think my fondant is NOT my friend! lol!

 

I recently attempted to make fondant using a recipe others have had great success with and I followed it to a "T".. it consisted of 1 TBSP gelatin, 1/4 c. water, 1 tsp extract, 1/2 c. light corn syrup, 1 TBSP glycerin, 2 lbs. sifted PS and about a tsp of crisco folded in at the end while mixing...

 

After making it, the fondant seemed great! Until I colored it and started trying to roll it out :(

I had to continuosly dust the counter (sorry, new to this and haven't purchased a mat yet) with extra powdered sugar (I read this helps), it still stuck. tried using a "puff" with corn starch and it did it as well. When I finally was able to get it OFF the counter and on the cake with out any rips it was so powdery and began to tear. I had to remove it and try again more times than I want to recount. i even had to microwave it a few times to make it soft again. I became so frustrated at the end but got my cake done and decent looking. BUT, i let it sit overnight and the fondant is breaking off in pieces if slightly touched. PLEASE HELP! I am losing my mind here! I am going to attempt to cover the damage with piping at the bottom but i would love to make a good, pliable fondant that I hear so much about! :)

 

I'm wondering if it's due to over-kneading during the coloring?

post #2 of 5

I really don't think you can over-knead it, but I do think you can over-color it.  Were you adding lots of gel food coloring to achieve a dark / rich color?  That can sometimes ruin the consistency.  Other factors for stickiness could be humidity.

 

I actually made that same recipe last night (I've made it several times before), but found it was a little too moist with exactly 2 lbs of powdered sugar. I would have kneaded in more powdered sugar to compensate, but darn it!  I was fresh out.  I need to swing by the store today and get more.

post #3 of 5
When I use that recipe, I add 2T of crisco per Rose Levy Berenbaum's recipe...but I also let it rest 2-3 days. You CANNOT use it immediately after.
post #4 of 5

I LOVE Michele Foster's Fondant. The recipe is on here in the most saved recipes. I add 6 oz white chips. Very pliable and wonderful t work with. I let it rest  a day before i use it. 

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #5 of 5

I use that recipe exclusively and, YES always let it rest.  I try to make it at least a day in advance and I always try to color it right after making it and letting it sit, doubly wrapped in plastic for a day or more.  Also, on rainy days I have to add a bit more powdered sugar to make up for the humidity in the air.

 

And, always be sure to heat your gelatin and water thoroughly after it has bloomed.  I guess I didn't and got little threads of gelatin in my fondant icon_sad.gif

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