Ayuda Con Fondant

Español By cheyra Updated 5 Feb 2011 , 12:55am by cheyra

cheyra Posted 2 Feb 2011 , 8:31pm
post #1 of 12

Compre el fondant wilton para un cake que me pidieron y lo pinte y todo muy bien pero al ponerlo se agrieto. Que pude aber hecho mal? No vendo cake solo lo hago para amistades y familia asi que no soy esperta con la pasta laminada. Alguien me podria desir a que se puede deber esto?

11 replies
GINNA60 Posted 3 Feb 2011 , 2:10am
post #2 of 12

Ya habia escuchado eso en las chicas, la verdad es por el mismo fondant, te puedes humectar las manos con manteca para amasarlo, tambien te puedes agregar agua tibia para que agarre humedad.
Prueba con alguna receta que la hagas tu misma, yo uso la de michael foster, pero existen muchisimas aqui mismo en la pagina.A mi me encanta la que uso.Suerte amiguita

GINNA60 Posted 3 Feb 2011 , 2:13am
post #3 of 12

Ya habia escuchado eso en las chicas, la verdad es por el mismo fondant, te puedes humectar las manos con manteca para amasarlo, tambien te puedes agregar agua tibia para que agarre humedad.
Prueba con alguna receta que la hagas tu misma, yo uso la de michael foster, pero existen muchisimas aqui mismo en la pagina.A mi me encanta la que uso.Suerte amiguita

MPGA Posted 3 Feb 2011 , 3:25am
post #4 of 12

yo tambien uso la de michele foster, no uso ninguna otra..me encanta, no he tenido problemas nunka con esa pasta

cheyra Posted 3 Feb 2011 , 5:55pm
post #5 of 12

Me podrian pasar la receta?

gaviota4fly Posted 3 Feb 2011 , 7:56pm
post #6 of 12

Michele Fosters Fondant



Posted by Sugarflowers in Fondant/Gumpaste/Sugarpaste, Frostings

Since the original post of this recipe has brought up so many comments and questions I decided to post an updated recipe with alternate versions and additional information. I have also made a few corrections to some of the ingredients. Thank you for all of the wonderful comments. Michele


Michele Fosters Fondant
Ingredients
1/2 cup cream
2 Tbsp. unflavored gelatin
1 cup corn syrup
2Tbsp. butter
2Tbsp. glycerin
2 tsp. clear vanilla
dash salt
Approximately 3 1/2 lbs. powdered sugar
Instructions
1. Place milk in 2 cup measuring cup, add gelatin, stir to combine.

2. Let gelatin bloom or become firm, usually less than 5 minutes.
3. Place mixture in microwave and heat for 1 minute on high. Stir. If gelatin does not become liquid, microwave in 15 second intervals until the gelatin is melted. Stir between heating cycles.
4. Put corn syrup, butter, glycerin, vanilla, and salt in large measuring cup, add this mixture to the melted gelatin. Stir.
5. Microwave mixture for 2 minutes on high setting. Butter should be almost melted. Stir, set aside to cool to LUKE WARM.
6. Add 2 lbs. of powdered sugar to large mixing bowl. A Kitchen Aid mixer works best for this. Do not use a hand mixer.
7. Strain LUKE WARM mixture into the powdered sugar; mix by hand until just blended. Straining removes any lumps that did not dissolve during the cooking process.
8. Place the bowl on the mixer, add several cups of powdered sugar, and mix very slowly with the dough hook.
9. Continue to add powdered sugar, about a cup at a time, until fondant forms a soft ball. It should not slide down the dough hook and there may be some powdered sugar left in the bottom of the bowl. This is normal. Keeping the mixer covered with a damp dish towel will prevent powdered sugar from coating the kitchen.
10. While the mixer is running prepare a surface for kneading. You will need some powdered sugar and a non-stick surface. Also have plastic wrap prepared with a think coat of cooking oil. Do not use spray, this can cause the fondant to crust.
11. When fondant is ready, remove from the bowl and knead in a small amount of powdered sugar until the fondant is smooth. It will still be slightly soft.
12. Wrap in oil coated plastic wrap; wrap again, and then place in an air tight container such as a zipper bag or plastic tub.
13. Allow fondant to rest at least 6 hours or over night.
14. Knead only the amount required until smooth before rolling out to cover cake or board.

VARIATIONS AND OTHER INFORMATION:
CHOCOLATE add 6 ounces of semi-sweet chocolate chips to the corn syrup. Follow the recipe as normal. Add brown food coloring to make it darker.
WHITE CHOCOLATE- add 6 ounces of white chocolate chips to the corn syrup. Follow the recipe as normal.
DAIRY-FREE FONDANT Replace equal amounts of water, non-dairy creamer, fruit juice, or other liquid for the cream. Replace the butter with equal amounts of shortening. This also works for unflavored fondant when only covering cake dummies.

GENERAL INFORMATION
*If the fondant is too soft or stretchy, knead in additional powdered sugar in small amounts until fondant is of the consistency of play dough.

*If the fondant is too stiff knead in small amounts of glycerin until softened. This is easier by working in small batches and then blending the batches together. Keep any unused fondant covered.

*Fondant can be stored at room temperature for at least a month. For longer periods, place well wrapped fondant in the freezer. Allow fondant to warm slowly to room temperature before using, usually over night. DO NOT THAW IN THE MICROWAVE.

*The sugar and cooking process preserves the dairy ingredients, so there is no worry of spoilage.

*Chocolate can be a little stiff, more glycerin might be needed. If you add brown food coloring remember that it has glycerin in it (gel colors) and will soften the fondant.

*Please remember that many things can affect the consistency of the fondant. This includes temperature, humidity, temperature of the mixture when added to the powdered sugar, any flavorings that are added, and even the temperature of your own hands. THE FIRST 5 INGREDIENTS MUST BE MEASURED ACCURATELY.

*Color can be added during the cooking stage or the mixing stage. Adding color after the fondant has rested is much more difficult, but it can still be done.

*This recipe is naturally off-white. Add white food color for whiter fondant. Gel color will change the consistency.

gaviota4fly Posted 3 Feb 2011 , 7:56pm
post #7 of 12

Michele Fosters Fondant



Posted by Sugarflowers in Fondant/Gumpaste/Sugarpaste, Frostings

Since the original post of this recipe has brought up so many comments and questions I decided to post an updated recipe with alternate versions and additional information. I have also made a few corrections to some of the ingredients. Thank you for all of the wonderful comments. Michele


Michele Fosters Fondant
Ingredients
1/2 cup cream
2 Tbsp. unflavored gelatin
1 cup corn syrup
2Tbsp. butter
2Tbsp. glycerin
2 tsp. clear vanilla
dash salt
Approximately 3 1/2 lbs. powdered sugar
Instructions
1. Place milk in 2 cup measuring cup, add gelatin, stir to combine.

2. Let gelatin bloom or become firm, usually less than 5 minutes.
3. Place mixture in microwave and heat for 1 minute on high. Stir. If gelatin does not become liquid, microwave in 15 second intervals until the gelatin is melted. Stir between heating cycles.
4. Put corn syrup, butter, glycerin, vanilla, and salt in large measuring cup, add this mixture to the melted gelatin. Stir.
5. Microwave mixture for 2 minutes on high setting. Butter should be almost melted. Stir, set aside to cool to LUKE WARM.
6. Add 2 lbs. of powdered sugar to large mixing bowl. A Kitchen Aid mixer works best for this. Do not use a hand mixer.
7. Strain LUKE WARM mixture into the powdered sugar; mix by hand until just blended. Straining removes any lumps that did not dissolve during the cooking process.
8. Place the bowl on the mixer, add several cups of powdered sugar, and mix very slowly with the dough hook.
9. Continue to add powdered sugar, about a cup at a time, until fondant forms a soft ball. It should not slide down the dough hook and there may be some powdered sugar left in the bottom of the bowl. This is normal. Keeping the mixer covered with a damp dish towel will prevent powdered sugar from coating the kitchen.
10. While the mixer is running prepare a surface for kneading. You will need some powdered sugar and a non-stick surface. Also have plastic wrap prepared with a think coat of cooking oil. Do not use spray, this can cause the fondant to crust.
11. When fondant is ready, remove from the bowl and knead in a small amount of powdered sugar until the fondant is smooth. It will still be slightly soft.
12. Wrap in oil coated plastic wrap; wrap again, and then place in an air tight container such as a zipper bag or plastic tub.
13. Allow fondant to rest at least 6 hours or over night.
14. Knead only the amount required until smooth before rolling out to cover cake or board.

VARIATIONS AND OTHER INFORMATION:
CHOCOLATE add 6 ounces of semi-sweet chocolate chips to the corn syrup. Follow the recipe as normal. Add brown food coloring to make it darker.
WHITE CHOCOLATE- add 6 ounces of white chocolate chips to the corn syrup. Follow the recipe as normal.
DAIRY-FREE FONDANT Replace equal amounts of water, non-dairy creamer, fruit juice, or other liquid for the cream. Replace the butter with equal amounts of shortening. This also works for unflavored fondant when only covering cake dummies.

GENERAL INFORMATION
*If the fondant is too soft or stretchy, knead in additional powdered sugar in small amounts until fondant is of the consistency of play dough.

*If the fondant is too stiff knead in small amounts of glycerin until softened. This is easier by working in small batches and then blending the batches together. Keep any unused fondant covered.

*Fondant can be stored at room temperature for at least a month. For longer periods, place well wrapped fondant in the freezer. Allow fondant to warm slowly to room temperature before using, usually over night. DO NOT THAW IN THE MICROWAVE.

*The sugar and cooking process preserves the dairy ingredients, so there is no worry of spoilage.

*Chocolate can be a little stiff, more glycerin might be needed. If you add brown food coloring remember that it has glycerin in it (gel colors) and will soften the fondant.

*Please remember that many things can affect the consistency of the fondant. This includes temperature, humidity, temperature of the mixture when added to the powdered sugar, any flavorings that are added, and even the temperature of your own hands. THE FIRST 5 INGREDIENTS MUST BE MEASURED ACCURATELY.

*Color can be added during the cooking stage or the mixing stage. Adding color after the fondant has rested is much more difficult, but it can still be done.

*This recipe is naturally off-white. Add white food color for whiter fondant. Gel color will change the consistency.

gaviota4fly Posted 3 Feb 2011 , 7:58pm
post #8 of 12

PERDONA PERO ESTA EN INGLES...UPSSS!!!!

CakesCreative2008 Posted 3 Feb 2011 , 11:41pm
post #9 of 12

Perdona, pero que es cream.

gaviota4fly Posted 4 Feb 2011 , 2:36am
post #10 of 12

Hola, La crema es la Que se le echa al café en vez de leche. Busca fotos y marcas en la web

MPGA Posted 4 Feb 2011 , 2:45am
post #11 of 12

yo en lo personal uso leche regular y me funciona muy bien. icon_smile.gif

cheyra Posted 5 Feb 2011 , 12:55am
post #12 of 12

Gracias. El cream puede ser en polvo?

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