Hi! Does anyone know how to make a chewy fondant icing? I got a small fondant cake (a giveaway in a party I attended) and was surprised that fondant was chewy and quite sticky. Not the usual hard fondant icing.
not sure if this is why, but sometimes if fondant gets 'dewey' it tends to be a bit sticky and gooey. like if you cover a cake that isn't completely thawed and the fondant gets too cold and has to readjust to the air temp. hth!
I've never had hard fondant on a cake because it is over top of BC and I think that keeps it soft. Day old cake that has been cut into, yes the fondant is hard because it's drying out where it's been cut. I use Satin Ice.
Now on cookies, it's harder (not rock hard, but not soft like on a cake) and isn't chewy at all.
Are you describing rolled fondant as the soft chewy fondant, as opposed to poured fondant, which hardens when it dries on petit fours?
could it be mmf. I know it does not get rock hard?
I also don't know of a hard fondant. Personally, I don't think you want a hard fondant on cakes. Only hard fondant for decorations.
yes i think it is a poured fondant that are used in petit fours. but the fondant here is soft and sticky, not hard.
i'm just a beginner in cake decorating. so i really do not know much about fondant icings, except that they turn hard after drying.
all i can make are buttercream and royal icing. i want to try making fondant though.
Some fondants are more chewy than others. Too chewy is not a good thing. There are many recipes for fondant and it will take some experimenting to find one that works for you. I have attached a link to the recipe that I use. It's good, easy, and fairly inexpensive to make. It also keeps well at room temperature or especially in the freezer.
This fondant can be tweaked for a variety of flavors by replacing the milk with coffee creamers, adding chocolate, or other flavorings. For dairy free, replace the milk with rice milk or water, and replace the butter with shortening.
Once you get the hang of fondant you will be hooked.
ok, first you need to learn the difference between poured fondant and rolled fondant.
Poured fondant is used to cover petit fours and certain other pastries and cakes - I have even seen it used on a cassata cake. There are two basic types of recipes - cooked and uncooked. In my opinion, the cooked poured fondant has a better taste. I think it is smoother to the palate.
Rolled fondant is a type of sugar paste which is based on the recipe for poured fondant, plus has other ingredients in it to turn it into said paste. It is rolled out and placed over a prepared cake, then smoothed over to remove wrinkles and air bubbles. then trimmed at the bottom edge. The cake can be prepared by covering it with a layer of buttercream icing, or melted jam, or marzipan, before applying the rolled fondant layer.
Rolled fondant can be purchased or made from several different recipes. There is a growing admiration among these forum members for Michele's recipe, which she just offered. Others make it from melted marshmallow and powdered sugar.
There is also free videos available on the Internet which demonstrate how to use rolled fondant, or you can buy one from a selection of videos which are currently on the market.
Where are you located, sonialee? We have members from all over the world here, and perhaps someone closer to you can contact you and give you information on where you can buy the ingredients to make rolled fondant, or tell you where you can buy it ready-made.
Whichever you choose
Thank you for sharing your recipe! I will definitely try this one.
Thanks everyone for sharing your tips and giving me some background on poured and rolled fondant. I'm from the Philippines.
I want to learn more about this so I can try making wedding cakes and mini fondant cakes. This site is great esp. for beginners like me. I have gotten several tips on this cake business and hopefully I can start a small home business from this hobby.