I have been using Michele Foster's Fondant (LOVE THE TASTE!) But, I'm stuck in a rutt with it. My last 2 cakes turned out great, but I made a new batch of fondant and everytime I rolled it out, it looked fine, until I picked it up and it promptly crumbled. Any advice?

I'm reverting to buttercream for the cake for a friend today.. I feel awful because I wanted the fondant look. I used the viva paper towel trick and it's fairly smooth, but just not the same as fondant. At least it'll still taste great!

I'm considering also just starting to buy fondant. Maybe Satin Ice? What's the shelf life on the package kind like that?

I love, love Satin Ice! But to me Marshmallow fondant tastes better...I just hate making it! I'm not sure of the shelf life for Satin Ice but I've read somewhere that it lasts for maybe a month or 2. Not sure how true that is because mine don't last that long, I use it so much! HTH

I use Satin Ice and it lasts in the tub for up to a year (correct me if I am wrong).

The Satin Ice does last up to a year stored well sealed in the tub. I keep it in the original plastic bag, put that in a large zip lock and then back in the tub.

I just got Fondarific and loved it (you can order samples from their site). It was easier to use than the Satin Ice and my family likes the taste of it even better. Personally, I think it's too sweet, but then again, I don't normally eat all of the fondant (any type) on a slice of cake.

I switched from making my own because I couldn't count on it to turn out right due to weather. After two messed up batches, DH said to just start buying it, so I have been

Ok - well now you have me worried! I'm working on a cake for an upcoming fair (needs to be delivered Thursday morning). I also want the fondant look. My first cake used Wilton fondant - which I promptly tasted and wasn't a real fan of. So thought the next best thing would be to make my own marshmallow fondant...

This thread is throwing me off though, and I don't have time to order Satin Ice to get it here in time. Do any of you have any suggestions? The fondant recipe I was going to try is as follows:

http://www.associatedcontent.com/article/20574/mars...?cat=22

TIA for any advice...and thanks kc for the post. Better to find out now then when I try and roll it out the night before I have to deliver it.

Most instruction sheets say to roll out fondant on corn starch or powdered sugar. The downside to this is that it can dry out rather quickly. Have you tried rolling it out on a lightly greased surface? I'm new to fondant so I don't know if it will help your problem but I know that when using MMF it sure has helped me!

Good luck!

When I am kneading my fondant and realize that it has gotten a little dry, I simply put a small dab of Crisco on my palms and rub them together before I continue kneading.

-Debbie B.

Let us know how the new fondant does.

-Debbie B.