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Where am I going wrong with homemade fondant?

post #1 of 11
Thread Starter 

I recently decided to try making my fondant from scratch rather than using my favorite, Satin Ice.  I tried marshmallow fondant first and it was ok but the texture is not what I am used to using in Satin Ice.  It was a stickier texture and I felt I didn't get very much stretch with it.  Next I tried Michele Foster's recipe and when I first mixed it I thought it would be great.  After sitting it was better than marshmallow but tore very easily and had no stretch.  The second batch I made I had to color purple and I added it while in the mixer.  This batch was terrible.  I couldn't do anything without it tearing. When I tried to work it would break instead of smoothing  I had to knead it in small amounts just to get a workable texture.  When I rolled it out  it completely broke on top of the cake. After an hour of kneading I got it on the cake, but then the whole cake has what looks like pot marks over the entire thing.  I have seen so many people rave about both of these recipes and just wondered where I am going wrong. Did I knead in too much powdered sugar initially?.  Did the color change the texture that much?  I added a lot of extra glycerin trying to fix it. I just would really like to get as close to Satin Ice texture as possible  

post #2 of 11

I use a marshmellow recipe then add in 1 box of wilton white pre-made. Saw a tutorial on it and tried it. It works great and if you you flavor your marshmellow it helps cover up the cruddy wilton fondant.

It adds stretch to it and makes it easier to work with.

:)

post #3 of 11

I have just started making marshmallow fondant. At first I put in the whole 2 lbs. sugar that my recipe called for. It felt grainy". I read a few threads that said to use about 1 1/2 to 1 3/4 lbs. That helped a lot. I have since read somewhere that marshmallow fondant is not like regular fondant. Put it in the microwave for about 5 seconds or maybe ten before kneading. That helped a lot. I have also kneaded Wilton fondant in with the marshmallow and that helps also. Also, don't for get to let it rest for a few hours or overnight before using.  I am sure someone on here who has more experience can help you out. Good Luck!

post #4 of 11

Quote:

Originally Posted by jmedders View Post

I recently decided to try making my fondant from scratch rather than using my favorite, Satin Ice. I tried marshmallow fondant first and it was ok but the texture is not what I am used to using in Satin Ice. .................... I just would really like to get as close to Satin Ice texture as possible  

Then Keep buying commercial Satin Ice Fondant, until you do succeed.

I buy Satin Ice and use it to cover cakes also.   I have successfully made MarshMallow Fondant for Accents. Just yesterday made my first batch of 'Glycerin' fondant.  When I read your post I had to go check mine, as the 24 hours curing time is done.  I used a Rose Berenbaum recipe.

It made perfect plunger-cutter rose leaves, & a highly detailed salmon with a Jem cutter. It was soft, smooth, tasted better than S.I...........

However it was not the same quality for covering something.  The failure is on my part.  I am not skilled enough, & have not properly executed the recipe.  Next batch I will try is the Michelle Fosters Fondant, as so many people here have praised it & use it regularly.

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post #5 of 11

There is definitely a learning curve with marshmallow fondant.  How much sugar depends on the humidity and how much food color you are adding.  I've found the texture really can change a lot from batch to batch.  Try adding a bit of corn starch and rolling it out on a mix of half corn starch and half powdered sugar.  The improved taste really is worth the trouble, in my opinion.

 

I have wanted to try michelle foster's recipe, and have seen recipes where butter is added along with the marshmallows, but would love to keep the fondant dairy free.  That does however seem to make a big difference in it's workability.

post #6 of 11

Todays experiment with making Michelle Foster's Fondant is looking up.  When I took the mass out of the KA it reminded me of the Marshmallow Fondant I made previously. Only the texture was softer, no-- not exactly softer -- smoother, and it was more 'springy'.  I could pull at a piece and it pulled away & snapped back a bit when it broke.

 

I cooked it over the stove (rather than the microwave) like I would a candy recipe. I like controlling the heat & stirring the mixture. (just old fashioned I guess, as I make a lot of candy on the stovetop).

 

It had a pleasant taste to me.  I had a guinea pig taste it.  The comment was "it tastes sweet, but it doesn't taste like fondant."  Now comes the 24 hour wait.  fingers crossed.icon_razz.gif

By the powers of Greyskull please make me a better cook.

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post #7 of 11

http://www.youtube.com/watch?v=L0mLk72SMk0   found a video that's pretty close.

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post #8 of 11
in my opinion when kneeding in the powdered sugar it's easy to add too much. Your mixture is still warm and it seems to take more sugar than needed.. I will sometimes leave it slightly sticky and by next morning when it's cooled its fine. I just found that works for me and I absolutely love mff.
post #9 of 11

Quote:

Originally Posted by didavista View Post
in my opinion when kneeding in the powdered sugar it's easy to add too much. Your mixture is still warm and it seems to take more sugar than needed.. I will sometimes leave it slightly sticky and by next morning when it's cooled its fine. I just found that works for me and I absolutely love mff.

didavista: You probably hit the magic nail square on the head f or Michelle Foster's Fondant. I think I added to much PS on the first try. This second batch is much better, softer, smoother & still tasty. I'm wondering if you could use both Vanilla extract & butter extract to give it a mild buttercream flavor or if the regular users of MFF stick to vanilla.  I hate to mess with this nice texture...K.I.S.S. you know

http://www.youtube.com/watch?v=L0mLk72SMk0  

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post #10 of 11
I love mff. I like to omit the vanilla and use about 1/2 t almond. Yummo!
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post #11 of 11

You can add a few drops of food grade glycerine in as well if it seems tough.  You can either add it while mixing or knead it in after it's rested.  A wee little bit goes a LONG way. 

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