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dream
Junior Member
Joined: Dec 21, 2007
Posts: 42
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Tue Aug 19, 2008 9:31 am |
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I made Michelle Foster's fondant a few days ago and I let it rest per the directions but I wasn't able to use it the day after but tried to use it the day after the 24 hours and it is the consistency of cookie dough.  I kneaded more powdered sugar in it and even greased my hands with shortening. The fondant tears/breaks when I try to drape it. I would like the nice pliable fondant that I am hearing about. Any help would be appreciated.  |
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thecakebox
Regular Member
Joined: Feb 09, 2008
Posts: 157
Location: Oceanside, CA
Birthday: Jun 21
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Tue Aug 19, 2008 5:25 pm |
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After it sits the gelatin does solidify so you really have to knead it to get it workable and elastic, I would only add p.s if it was TOO stretchy to work with, which it doesn't sound like it was. hth |
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dream
Junior Member
Joined: Dec 21, 2007
Posts: 42
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Tue Aug 19, 2008 5:52 pm |
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The cakebox, thanks for replying. OOPs I guess I thought adding more powdered sugar would help. I guess my next question is now what?ahahhaaha Would microwaving help? |
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saap1204
Junior Member
Joined: Apr 18, 2008
Posts: 61
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Tue Aug 19, 2008 6:34 pm |
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I would try heating it for for 5-10 seconds at a time in the microwave. That will make it pliable again. |
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dream
Junior Member
Joined: Dec 21, 2007
Posts: 42
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Tue Aug 19, 2008 6:42 pm |
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Thanks saap1204! I will try that. |
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calynmom
Regular Member
Joined: Aug 05, 2005
Posts: 145
Location: Berea, KY
Birthday: Sep 21
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Tue Aug 19, 2008 6:58 pm |
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Make sure that you wrap it in saran wrap and then put it in a zip lock bag. Make sure you get out as much air as you can. Maybe that will help next time.
As for now it sounds dry and maybe put a little shortening in would help, while your kneading it. Plus microwaving it for no more than 10 seconds.
HTH |
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maggiev777
Frequent Member
Joined: Jan 01, 2007
Posts: 233
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Tue Aug 19, 2008 7:10 pm |
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I use Michele Foster's fondant all the time. When I'm kneading it up from storage in the pantry, I use a good bit of shortening. I grab a small bit at a time (maybe the size of a tennis ball), knead it using shortening to help, and then once I get it good and soft, I set it aside (covered with saran) and grab another chunk and knead til soft (again with shortening, not powdered sugar!), and then knead the two balls together. I keep going until I've got it all soft and combined again.
Then when I am working with it to roll out and put on a cake, I use powdered sugar. This way it has a matte finish on the cake.
My general rules are:
If the fondant seems hard, tough, or dry --> use shortening
If the fondant seems soft and/or sticky --> use powdered sugar
Hope it is working out for you by now!! |
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xstitcher
Forum Fanatic
Joined: Mar 18, 2008
Posts: 1029
Location: Raleigh, NC
Birthday: Apr 11
Gallery Supporter Member
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Tue Aug 19, 2008 7:14 pm |
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| maggiev777 wrote: |
My general rules are:
If the fondant seems hard, tough, or dry --> use shortening
If the fondant seems soft and/or sticky --> use powdered sugar
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Great advice! Thanks for sharing, I'm sure it will be useful to lots of us!!  |
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dream
Junior Member
Joined: Dec 21, 2007
Posts: 42
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Fri Aug 22, 2008 12:00 pm |
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Okay I know it has been a while and you all probably thought I solved it but the answer is no. ahahahaha I have attached a picture of my fondant- it is cracking on the sides and shows cracks in the center as well- I have microwaved it- I have added shortening (not that much thought). Thank goodness this is for a cake dummy. |
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thecakebox
Regular Member
Joined: Feb 09, 2008
Posts: 157
Location: Oceanside, CA
Birthday: Jun 21
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Fri Aug 22, 2008 12:05 pm |
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are you kneading until it is elastic? i would really cover your hands with shortening and keep kneading! it will get there eventually.. |
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Hollysuann
Junior Member
Joined: Jul 29, 2008
Posts: 58
Location: Warren, OH.
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Fri Aug 22, 2008 12:06 pm |
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dream
Junior Member
Joined: Dec 21, 2007
Posts: 42
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Fri Aug 22, 2008 12:09 pm |
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Thanks I will attempt it again. I will take my time and work it out. I love the taste of this fondant and the consistency (day 1) so I will keep at it- thanks for all the help everyone. Again, I made one batch of this and have been fiddling with this colored portion for a while. I may switch to my "white" fondant that hasn't been tampered with and see it there is a difference in consistencies. I have been storing my batch in a zip lock bag. I am just practicing on dummies so there isn't a real rush. |
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dream
Junior Member
Joined: Dec 21, 2007
Posts: 42
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Fri Aug 22, 2008 12:12 pm |
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It probably needs more shortening like everyone is suggesting- I guess since I won't be eating it I will continue to add shortening until I get the right consistency. In the future when I make it for an actual cake I do not want to add so much shortening. |
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thecakebox
Regular Member
Joined: Feb 09, 2008
Posts: 157
Location: Oceanside, CA
Birthday: Jun 21
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Fri Aug 22, 2008 12:15 pm |
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dream
Junior Member
Joined: Dec 21, 2007
Posts: 42
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Fri Aug 22, 2008 12:24 pm |
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Okay- quick update. I went to my kitchen and both added shortening and kneaded it and then I put it in there for 15 seconds ( I had tried 10 the times before) and it seems to be working!!!!!!!!!! I just didn't want to use a lot of shortening! I think next time I will measure the gelatin instead of using the envelopes and I will not add too much powdered sugar and that should do the trick. Thanks again for everyone's help. I guess I was being hard headed- plus I am very impatient- I had to walk away from it several times only to bring it out every other day to try at it again. I will try to post the finished product if It all turns out right. |
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it takes a few times to know what its supposed to look like at the correct consistency, sometimes you add more p.s than the recipe states, sometimes less. good luck 
