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Over-kneaded Fondant

post #1 of 23
Thread Starter 

Can you over knead it? Can I fix this batch? I use Jenn D's white choc fondant recipe, same batch that covered fine this morning but I added color to make it gray. It is soooooo stinkin soft now, just rips to pieces. If I roll it out and let it set before trying to pick it up, it wrinkles (like elephant skin but not even on the cake yet) up before I even lift it. I'm so mad at it right now. Can I fix this batch? Help please, before I chuck it out the window.


Edited by sixinarow - 7/18/13 at 7:36pm
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post #2 of 23

I'm not sure if I am understanding you properly - are you saying that you are rolling out the fondant and then letting it 'set' before trying to pick it up?

 

If so - then THAT in itself is the reason you would be getting 'elephant skin' - it when the surface of your fondant is starting to crust over/dry out.

 

If it is too soft add some extra icing sugar.

 

Did you use liquid colour?   only aks because you may have added TOO much liquid which will make it soft as well

 

Fondant should be rolled out and as quickly as possible put on your cake.  The longer you leave it the more chance you will have of experiencing the difficulties you are

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post #3 of 23
Thread Starter 

It is so soft that if I try to roll it over my rolling pin to lift it right after I roll it out, it rips-- just by being rolled over the pin-- before I even lift it. So I tried rolling it out and letting it sit for a couple minutes (like I used to do when working with mmf) to let it stiffen slightly to be able to roll it over my rolling pin to cover the cake. I used wilton black gel and a drop of americolor red to make the gray. I added more powdered sugar, but it is still really soft. I have never had this happen with this recipe and just don't even know what to do with it now!

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post #4 of 23

I've never used MMF so can't help you with that - it seems like somethng is out of whack with the consistency.  

You can add icing sugar to get it to firm up enough - still too soft, add more!

I'm not sure what you started with - so can't really offer too much help - other than to advise what I would do if it were MY recipe.

 

You have to be careful with fondant that has 'crusted' or developed 'elephant skin' - if it isn't kneaded really well to remove those crusty bits they will emerge in you freshly rolled fondant - normally right where you don't want them !!
 

A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

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post #5 of 23
Thread Starter 

The fondant I'm having problems with is Pettinice pre-made fondant mixed with modeling chocolate. I know Pettinice is soft to begin with, but I've never had so many problems with it before. It's hot and humid here, I've already added more ps and cornstarch, it's more firm but still not great. I think I might wrap it up and let it sit overnight. Any suggestions on what to try if it still won't cooperate tomorrow? I don't really want to add tylose or gumpaste, but I'm about at that point.

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post #6 of 23

I have used Pettinice before but have never added cornflour to it - I would think that would make it more susceptible to drying out.

Have you considered that the addition of the modelling chocolate may have contributed - hot, humid weather will cause it to soften which would only add to your woes.

 

What about trying it in the fridge for a bit to see if the cooler temp firms it up ??  
 

A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

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Hero of all time - GODOT

 

 

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post #7 of 23
I have her DVD & there are some threads on here for pearl clay Q&A. I haven't made any yet, but maybe the heat from kneading has softened it too much. I'd wrap it up and let it sit out, search for Jeniffer D/Pearl Clay you might find the answer there. I've pm'd her here on CC and she got back to me the following day! So I'd go ahead and message her too. Hopefully it will be fine in the morning so it's not a waste! Let us know what happens if y don't mind. I'm going to make mine tomorrow.
post #8 of 23
Thread Starter 
Quote:
Originally Posted by Smckinney07 View Post

I have her DVD & there are some threads on here for pearl clay Q&A. I haven't made any yet, but maybe the heat from kneading has softened it too much. I'd wrap it up and let it sit out, search for Jeniffer D/Pearl Clay you might find the answer there. I've pm'd her here on CC and she got back to me the following day! So I'd go ahead and message her too. Hopefully it will be fine in the morning so it's not a waste! Let us know what happens if y don't mind. I'm going to make mine tomorrow.

Good idea! I just pm'd her, hopefully she can give me some tips or advice on what to do. I hate the thought of wasting this batch, not to mention I need to cover my cakes!

And thank you Applegum Pam for all your tips also.

Hopefully I'll get this figured out, I'll let you know if I do!

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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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post #9 of 23
If it were me, I would let it sit and cool for a while. Knead it to get the skin softened and mixed back in, and then flatten it, so it cools faster, and wrap it good so it doesn't dry. Good luck!
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post #10 of 23
Oh, I should say my husband always over kneads my fondant. He gives it to me and it its stretchy like freshly chewed bubble gum on the bottom of your shoe in July. I always flatten and let it sit. Small batches, as few as 20 minutes, large batches, as much as several hours, or over night. you could always break it into several small lumps to cool faster, if you are in a hurry.
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 #11 of 23
Thread Starter 

That's exactly what it felt like Anna! icon_biggrin.gif

I put it in the fridge for about 15 minutes and then left it out on the counter last night. I woke up this morning with a better attitude and rested arms. It rolled out and covered fine this morning..so..that's that!

So glad today started out better -- now to clean the house before the in-laws get here. icon_eek.gif

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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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post #12 of 23
Awesome! So glad it worked out! And I can't wait to see the cake, and hear your opinion on it, since you had such mixed feelings on it. icon_wink.gif
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post #13 of 23
Thread Starter 

It's already been a pain in the rear, it's one that I'm not sure about the design anyway, so I hope it turns out. Right now I just want it gone so I don't have to look at it again!!

Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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post #14 of 23
Thread Starter 

It's done. I don't totally hate it, but it's been such a pain that I can't bring myself to like it either. AND my fondant on my top tier has wrinkles. I'll post pics tomorrow, I don't even want to look at it right now. *sigh* icon_sad.gif

Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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post #15 of 23
Thread Starter 

400

Final product. I like it better now that's it's gone and I can't pick it apart Anna! icon_biggrin.gif

Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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