- 19 Posts. Joined 11/2010
- Select All Posts By This User
also with this crazy weather we are having here in NC cold mornings+hot afternoons+cold nights it depends on what day and what time of day I make my fondant also... try this
1TBS of water
2lb bag powder sugar
pinch of salt
it make appear to be dry but wrap it up and let it set for a few hows than kneed it it will soften beautifully.
also sometimes its still to soft after cutting out 1tbs so I just let if sit for like 30mins in a pill of powder sugar than I start rolling it.
that may be where the problem is........... I have never but mine in the fridge cause when it comes back up to room temp it is going to make water. Just wrap it in some plastic wrap and let it sit in the cover cause it will be cooler than the counter top
I don't store mine in the fridge. I store it in an airtight container in my pantry or even on the counter top. Not saying you can't, but I don't. I always refrigerate my finished mmf cake though. I feel like it helps stiffen or set the mmf. Before anyone flames me, I know that is a source of debate, but I live in hot, humid Kansas and it works well for my cakes! But before you roll it, might mess with the texture. Definitely coat it with crisco.
Hi p0ppy - I live on the TX gulf coast too and do the same w/ my MMF - crisco, saran wrap (double and sometimes triple wrap) and air tight container - no refrigeration. After making it, I always let it sit at least overnight before using it. Also, I try to color several days in advance. I've had problems w/ humidity too, so I've been playing around w/ a new fondant - MFF - Michelle Foster's Fondant. So far I love it! It's a little more involved than the MMF, but you can flavor it any way you want and, IMO, it went on the cake a lot better. HTH!