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Help with Michelle Foster's fondant
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Sugarflowers
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Joined: Aug 19, 2006
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PostPosted: Fri Aug 22, 2008 12:49 pm  Reply with quoteBack to top
Sometimes when the fondant is a little bit dry, kneading in some more glycerin works better than shortening. The glycerin helps to add softness and stretch.

It may not seem like it, but even a little bit too much gelatin will affect the consistency of the fondant. The amount of powdered sugar added will vary with how much liquid is actually used, the humidity, and how soft or firm you want it. It very rarely takes all of the powdered sugar indicated in the recipe. Just add powdered sugar until the fondant does not droop from the dough hook. This is my very scientific way of deciding if the the fondant is ready to come out of the bowl. If it is flopping around the bowl and looks dry in the bowl, then it will not need more powdered sugar added to it. When kneading, it will probably need some glycerin and or shortening.

HTH

Michele
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