This weekend I made Michelle Fosters recipe for fondant. Which I loved the taste. However, I noticed it hardened by the cake cutting time. The bride and groom had to work at cutting into the cake.
But... I notice that most fondants do exactly that.
Does anybody have any suggestions to keeping it soft or another fondant that does not harden. I prefer to make mine as opposed to buying, but would rather not use marshmellow fondant (which does not harden that way)
Thand You all in advance!!!
I have used Michele Fosters fondant for a while and love it.It does get a hard outer shell but I have never had trouble cutting through it,and it is soft to eat. I think most fondant does this and they don't taste nearly as good.
There has been discussions on here about what knives work best with cutting fondant. That may be something to look into.
I love MFF and find that the little bit of hardness actually adds a nice protective shell to a stacked cake. I agree that when you cut it ,it is still soft and yummy and so worth it,easy to make and much cheaper. Just use a sharp knife to cut the cake!
Thank you all. Guess I will just have to add a sharper knife. lol