Much needed advice on fondant please having a nightmare :-( so upset - Page 2
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Sorry I haven't been able to look through all the posts so I'm not sure what was said before, but I had to respond as I completely sympathise with your issue cos I've had it before.
Personally I think the issue is the Morrisons sugarpaste, I am a huge fan of Tesco cos it tastes better IMHO than many of the more expensive ones and for the most part I find it easy to work with, but even that went through a faze where tesco re did the recipe and it didn't work as well! But at the moment I am loving it again, it's smooth, easy to roll, holds up well to being moved about and takes a fair bit of icing sugar to get to the point where it cracks! (plus I get clubcard points for buying it! Win-win I think!)
Some of it is practice but I would say be a little weary of American advice, I've worked with fondant from the US in college and it isn't the same to work with as British lines of sugarpaste are, not saying be weary the advice of Americans over all but just note that the products they are working with aren't necessarily the same as the ones we find easy to come by.
Thank you for replying it must be my fondant causing my issues , I think that's was why I was scared off mmf as I tried to follow American recipes and have worked out that they use different things than us , do you use tescos all the time on any size cakes ? or do you use sugar paste , regal ice , cover paste etc ?
You poor dear. Been there, done that. Firstly....DON'T GIVE UP!! We have all had cake disasters of one type or another. I agree with the remarks regarding your brand of fondant. I don't have Morisons, I'm in Canada. But have Wilton.....nasty, nasty stuff. Develops "elephant skin" just like you showed in your pic. I am also a hobby baker, so try and keep costs down. I discovered Michelle Fosters fondant recipe. Very easy to make. You pair it with either a cheaper fondant...like your Morrison's, or white chocolate. It's so, so easy to work with. Now that being said, you must knead your fondant well before rolling out. You can usually tell by the feel if it's dry. There's no pliability. That's when you add shortening, a bit at a time and knead in. Usually helps. But I have found, if your fondant is super cheap.....no amount of kneading/shortening is going to help.
Chin up....and keep at it. )
Maybe I could just trail different ways and products and then stick to what I no best ,
Can't thank you all enough moods lifting but heads pounding x
Just glad your feeling better about the whole situation. Cake decorating is like any other endeavour ....there's many failures along the way to triumph. If you don't fail.....you don't learn....... As they say.....try, try again. Practice makes perfect .....and I've practiced lots....and still do.
Congratulations on your grandchild enjoy every moment my dad was only saying today when he pooped in they grow up to fast and a grandchild's love is so much different to have than your child as you aren't around them as much and miss special moments and memories that now a days he tries to capture them all xx ,
Yes...as you gain experience, you can help others. This is what I try to do.
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Make sure you knead it a lot before you roll it out. Have you tried adding some water to it? Maybe the fondant is too dry. Every time my fondant is dry I add some water to it, and it becomes smooth and perfect again. Hope everything works out!