I have a question about making fondant shapes... the last time I tried they were impossible and didnt come out the way I wanted
The squares, the O's... the are so flimsy they didn't stay in shape when I picked them up and stretched so much they couldnt have been reshaped if I wished for it. Is there a way to get nice clean shapes on your cake?
I was using MMF and cut with nice new sharp metal shapes for fondant. I didn't roll it thick, but it wasnt thin either. I think it was room temp, should I refridge first?
I was also trying to do a shape in a shape, so I didnt want to layer them.
And if you are looking at this, could someone also please tell me what are and where you find those edible silver ball decorations? I used to see them in stores, but not anymore.
The silver balls are dragees. They're illegal in CA, which would be why you can't find them
I've never had trouble with the fondant shapes, but maybe you could knead in a little tylose to help stiffen them up, or let them dry a few minutes before you pick them up, as long as they're not going on a really curved part of the cake.
Re: The dragees, if you don't need too many, you can make tiny rolled balls of fondant instead and place them into a bag of silver pearl/luster dust and shake until coated. It works great, but if you have to make a million of them, it's really time consuming.