Fondant Issues

Baking By Jenner78 Updated 12 May 2011 , 12:49pm by Jenner78

Jenner78 Posted 21 Apr 2011 , 4:08pm
post #1 of 5

When rolling out my MM fondant there are little pockets (not air bubbles but stretched circles) I am not sure why this is happening. It has been happening the last number of times I have made it. Can anyone help?

4 replies
itsapieceofcake530 Posted 23 Apr 2011 , 5:12am
post #2 of 5

You aren't mixing all the powdered sugar in. When you go to roll it out the excess little balls of powdered sugar "explode" leaving little craters. Take some extra mins to knead you fondant a little more or maybe try rolling it out first then re-kneading it if necessary. I know its alot of work... lol

Hope this helps!

KarisCakes Posted 23 Apr 2011 , 6:09am
post #3 of 5

Going along with the last response, you might also try sifting your powdered sugar as you mix it in. I know I have problems with little clumps of hard powdered sugar.

creativecakemom Posted 23 Apr 2011 , 1:31pm
post #4 of 5

It's also a good idea to add shortening as you knead it and also glycerine-this helps it stay moist & keep it's stretchy texture. Try to stay away from adding extra powdered sugar either.

Jenner78 Posted 12 May 2011 , 12:49pm
post #5 of 5


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