Jello Fondant

Decorating By agconner Updated 23 Feb 2011 , 9:14am by corpsequeen

agconner Posted 22 Jan 2010 , 11:50pm
post #1 of 9

Has anyone used the recipe for jello fondant from CC. I made some today and it was soo dry that I could not do anything with it. Has anyone had this problem, and maybe a solution for this problem? I added a little more shorting but that did not help.

8 replies
dsilvest Posted 22 Jan 2010 , 11:58pm
post #2 of 9

I also had the same problem. To salvage some of it I mixed a bit of the jello fondant with a lot or regular fondant just to get it workable. I ended up with a much lighter version of my origonal colour.

Uniqueask Posted 23 Jan 2010 , 12:32am
post #3 of 9

Are you guys talking about the Michele Foster's Fondant, because I am in the process of making some right now, My mixture is cooling.

dsilvest Posted 23 Jan 2010 , 12:37am
post #4 of 9

No, jello fondant.

7yyrt Posted 23 Jan 2010 , 4:14am
post #5 of 9

http://cakecentral.com/recipes/3413/sophiebelles-jello-fondant
The recipe says the glycerin makes it stretchier, did you use it?

agconner Posted 25 Jan 2010 , 6:07am
post #6 of 9

I did use it, I even added a little more then it said after the fact to try and save it. I ended up running out of time to try and work with it and using some other fondant that I had, but I did pack it up so when I have time I can try to use it again before just throwing it out.

JennyLu Posted 23 Feb 2011 , 2:23am
post #7 of 9

so i wanted to see if i could save some $$... even if i mixed this in a 1:1 ratio with satin ice. just trying to cut costs a little while having a useable, well colored, yet still yummy fondant.

i made a berry-blue batch tonight. waaaay dry. wouldn't come together hand mixing. just a big bowl of blue crumbs. so i threw it into my 6qt KA and added 1 1/2 cups of shortening and some more glycerine and some corn syrup. finally came together, but it's still too crumbly. even after sitting.

i think there was just too much powdered sugar. 4 lbs was a lot.

next time, i'll start with the mixer right off the bat and only 2 lb of sugar... then add as needed.

i just hope i can still salvage this batch... tight budget. and a shame to waste all that sugar!

debster Posted 23 Feb 2011 , 2:36am
post #8 of 9

I have a awful time making fondant, I love the texture of wiltons but won't eat that stuff. I'm using the MMF now but I can't get the feel that I like the stretch? Any idea folks? I want a nice texture with no cracks. It's either too soft and like has no stretch. Or too dry and it cracks.

corpsequeen Posted 23 Feb 2011 , 9:14am
post #9 of 9

I have a great jello fondant recipe from one of my cake decorating books. Hasn't failed me yet! I'll try to post it for those interested next time I can get to a computer.

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