I've been using Duff's fondant lately to do some figures and I really like it-last night I tried to cover a cake in it and I ran into some trouble. In order to roll it without it sticking I had to crisco it, but then when I tried to smooth the fondant the crisco made it too sticky to smooth. So how do I strike the balance of making it not stick to me as I'm rolling, but dry enough to smooth once I put on the cake?
Any one have luck with Duffs when covering a cake?
I buy black because it is so hard to get black if coloring it yourself...but i agree....it was a pain to work with....i had to load it up with cornstarch so it wouldnt tear when i lifted it to put on the cake...I like Satin Ice but dont have the access to it as easily as i do Duffs (Michaels)..I am going to try my hand at coloring Wilton fondant black...Wilton isnt really that bad anymore, honest. ...and i like working with it
I didnt reall have a problem with it. I left it out at room temp and didnt have to microwave it. Just hit it with powdered sugar every so often.
I did find it to be very soft but after kneading in more PS to get it to the right consistancy it was a breeze. However, because it's so soft I wouldn't roll it out on crisco...that would compound the problem I would think.
However, because it's so soft I wouldn't roll it out on crisco...that would compound the problem I would think.
I agree; I have used it to cover a couple of cakes and used 50/50 powdered sugar/cornstarch instead of shortening.