Help--Weird, Dry Choco Fondant

Decorating By KJ62798 Updated 23 Feb 2011 , 3:35pm by cheatize

KJ62798 Posted 23 Feb 2011 , 2:07am
post #1 of 4

Sooooo.....I opened a brand new canister of Duff chocolate fondant. It looked a little bit like the shortening component had separated--chunks of white fatty looking something crusted on it.

Since this if for a dummy cake, I went ahead and warmed it up and the white stuff melted/kneaded back in. The texture feels weird--sort of grainy. I've tried twice to roll it out on with shortening. Kneaded more shortening into it.

It is really dry & grainy and keeps tearing at the corners of my square cake dummy. (The first 2 dummies came out great...grrrr)

Any ideas on how to save this batch? I have one more 2lb container and I still have the 10in & the 12in dummies to cover.

I would rather not have to go get more & I doubt Michael's will take it back since it no longer looks weird.


3 replies
Renaejrk Posted 23 Feb 2011 , 5:04am
post #2 of 4

Do you have any glycerine? I would knead some into it to help it be more pliable and not crack.

KJ62798 Posted 23 Feb 2011 , 5:28am
post #3 of 4

I don't have any glycerin. I have some unflavored gelatin but I don't know how I would work that in.

I'm letting it sit overnight to see what it does in the AM.


cheatize Posted 23 Feb 2011 , 3:35pm
post #4 of 4

Gelatin is going to make it stiffer once the gelatin sets.

Quote by @%username% on %date%