I'm still new to fondant and had only used Wilton fondant for accents and to play with. I recently made a castle cake and wanted a better tasting fondant to cover the cake in. I ordered Fondarific.
It did taste good, but it was really soft and not as easy to work with. Does anyone who uses it have any best practices they use for covering cakes with it? I rolled it out using powdered sugar (not shortning). And it wasn't humid or hot in the room. Maybe I should have let it rest after I colored it before I began to roll it out?
Any suggestions are appreciated
We don't use sugar for rolling unless it gets really humid here in central Florida. If you were kneading your fondant after you colored it, that might have softened it up too much.
How thin did you roll it out? I use either corn starch or Crisco to roll out, depending on the day, and what the fondarific is like.
I have to let mine sit after I color it. It heats up and gets really soft. I usually put mine in a sandwich bag and let it set awhile, then come back and knead it to get it softer. I really like Fondarific. Especially the buttercream flavor! YUM!!!