My buttercream fondant is real greasy and shiny. Do I add more powedered sugar to make it not shiney? Also when I was rolling it some would break off, is that normal? Like I said before, this is my first time working with fondant so I don't know anything about it and what it's supposed to look like. But I know it's not supposed to be shiny! I was trying to attempt to make some animals but they aren't staying together, do you make all the parts seperate? And is coloring fondant the same as coloring buttercream? Sorry for all the questions, I'm just trying to figure this stuff out!
what do you mean by buttercream fondant? rolled buttercream? I am thinking the answers will be different depending on what you are using...
Are you using rolled buttercream or fondant? They are not the same thing.
Oh, well I knew there were different variations of fondant, but this recipe said Rolled Buttercream Fondant.....so I guess I figured this was just another variation....but I guess not. It's rolled buttercream.
Rolled b'cream is shiny Sounds like it needs a bit more fat or liquid since it is breaking apart.
I do not like rolled bc it is too greasy and I do not like the flavor, what about using michele's foster fondant? it is really good.