Please, Please, Need Help/advice Working W/ Fonadnt!!!!

Decorating By FabSteph Updated 16 May 2011 , 9:26pm by athenarose

FabSteph Posted 16 May 2011 , 3:54pm
post #1 of 14

Hello CC comunity, I really need your help! I am wanting to make cakes using fondant so I can add to my a portfolio, I have been mostly making cakes w/buttercream but it seems like everyone wants fondant now. My dilema is.... I have used the National Named Brand fondant and it is too expensive and does not taste well and I have tried making my own fondant (MMF) and I just cant work with it well, it seems to dry out and crumble alot and I have a hard time laying it on the cakes cause it does not stick well and cracks instead. I dont know what it is about fondant but I'm not having luck working with it. How do you roll it out so thin and in such large pieces? How do you get it to stick? Can anyone suggest/reccommend where I can buy decent tasting fondant, one that is resonable in price and not such a pain to work with, or maybe a new recipe. I know I have the creative part of working with it fondant but I guess I stil need more practice, learn the tricks, etc.. of handling it. I get so discouraged when I see that many read these post but few help out, so please, please help a fellow baker/decorator out! icon_sad.gif

13 replies
CWR41 Posted 16 May 2011 , 4:00pm
post #2 of 14
Quote:
Originally Posted by FabSteph

I get so discouraged when I see that many read these post but few help out, so please, please help a fellow baker/decorator out! icon_sad.gif




That's because the title of your plead for advice is so vague when people open it to try to give advice, it might not be a topic they have answers for or experience with.

FabSteph Posted 16 May 2011 , 4:05pm
post #3 of 14

I seriously doubt that there are hardly any ppl with expirence with fondant to help. thumbsdown.gif

imagenthatnj Posted 16 May 2011 , 4:07pm
post #4 of 14

This is a very detailed explanation of how to make MMF. I don't know what recipe you use, but maybe read through and see where you've gone wrong.

http://sugarsweetcakesandtreats.blogspot.com/2010/09/recipe-marshmallow-fondant-mmf.html

As for other recipes, here's one that people are always raving about (I don't make it, but I've heard good stuff about it):

http://cakecentral.com/recipes/7446/michele-fosters-fondant

I've made this one, and I know it works:

http://cakecentral.com/recipes/2127/toba-garretts-fondant

I think the best advice is practice, practice, practice. You'll get it.

CWR41 Posted 16 May 2011 , 4:08pm
post #5 of 14
Quote:
Originally Posted by FabSteph

I seriously doubt that there are hardly any ppl with expirence with fondant to help. thumbsdown.gif




But those with experience may not click on your thread to see what you need help with.

Minstrelmiss Posted 16 May 2011 , 4:13pm
post #6 of 14
Quote:
Originally Posted by FabSteph

I seriously doubt that there are hardly any ppl with expirence with fondant to help. thumbsdown.gif




Easy Debbie Downer, I'm sure that there are several that would be willing to help. More bees with honey...

I agree that a more specific title will help.

I would suggest that you add a little more shortening to your hands when making the MMF and use powdered sugar when rolling. Slightly spraying your cake (or chilling slightly) will help it adhear.

winny01 Posted 16 May 2011 , 4:15pm
post #7 of 14

Hi. I always use homemade mmf because it is so cheap to make. It takes awhile to get the hang of it so dont give up. I found that using a tbs. of glycerin( you can get at michaels) to the fondant when mixing helps alot with pliabilty and wont crack. To get the fondant to stick to cake I put the crumb coat of icing on first. The fondant will stick to this. I roll the fondant on a large pastry mat then fold onto cake. Hope this helps.

bobwonderbuns Posted 16 May 2011 , 4:18pm
post #8 of 14
Quote:
Originally Posted by FabSteph

I seriously doubt that there are hardly any ppl with expirence with fondant to help. thumbsdown.gif




Sweetie, there's no need for the attitude. Your "headline" is so vague you have to click on the thread just to figure out what you are talking about to begin with and most people don't have the time to do that.

As for people with fondant experience, there are PLENTY of them here on CC who ARE willing to help, myself being one of them. I hadn't even seen your thread when you were already judging the rest of us. icon_confused.gif

Now as for your questions, you can buy Satin Ice fondant which comes in both Vanilla and buttercream flavors, Fondex, or make your own fondant (Michele Foster's fondant is awesome -- recipe in the recipe section here.) I make that one quite frequently. You can try to buy some from GSA but be aware that purchasing fondant is NOT cheap.

How do you get fondant to stick? What are you putting under it? If you give your cake a thick crumb coat of buttercream, smooth it out then roll out your fondant you can place it on top of the cake (use your rolling pin or mat) and using your hands, pull the sides slightly out and smooth from the top down the fondant should stick no problem. If it's a crusting buttercream, spritz LIGHTLY with water. How do you know how big to roll the fondant? If your cake is 10 inches round, four inches high, you add 10 plus 4 (one side) plus 4 (other side) and you come up with 18. Thus you need a round of fondant at least 18 inches round (I do 19 to be safe.)

The trick to fondant is practice. Both JenniferMI and Sugarshack have excellent fondant videos that can help you as well. Good luck. icon_smile.gif

kellies_CAKES Posted 16 May 2011 , 4:18pm
post #9 of 14

Sounds like u may have put too much p. Sugar when making your MMF. I've done it too! Lol. N the problems you are describing happened to me as a result of it... I knead MMF with crisco, helps a lot n add corn syrup to the melted marshmallows too. Seems to help... But if its crumbling, I'd think def. Too much p. Sugar.

I've read on here that many people use the clear piping gel to adhere their fondant to the cake, I let me cake sit out after the buttercream hardens, to once again soften it a bit so that its sticky enough to take the fondant...

I too am new, I hope it helps, I know how it feels to post n get no response lol.

FabSteph Posted 16 May 2011 , 4:35pm
post #10 of 14

Wow, seems like the title of my post is more of a concern than the actual post itself. I am not trying to offend anyone nor have an attitude. I simply expressed how I am needing help on working with fondant. I really appreciate those who look past the title and are willing to help me with the real situation and appreciate all the advice. I really dont need to exchange any negative comments with anyone, nor am I judging anyone, I dont believe that one person represents everyone else, some are willing to help and some are not, but I dont appreciate someone leaving comments when it does not pertain to what I am asking help for but something so little as to wording a headline wrong. I believe there are many people that have fabulous results working with fondant and to be told that there are no ppl with expierence seems very doubtful. But once again THANK YOU, for all the positive feed back!

CWR41 Posted 16 May 2011 , 4:49pm
post #11 of 14
Quote:
Originally Posted by FabSteph

Wow, seems like the title of my post is more of a concern than the actual post itself.




Exactly. Everyone doesn't read every post. You have about 4 hours to edit the title of your thread before that option is no longer available.

Quote:
Originally Posted by FabSteph

...and to be told that there are no ppl with expierence seems very doubtful.




Those are your words... no one else said it. I suggested a more appropriate title if you want more people to open your thread with experience on the topic.

CWR41 Posted 16 May 2011 , 7:00pm
post #12 of 14

OP: I see that you edited your title... I hope my suggestion helps out with more responses from those who view.

What I don't understand is why you feel the need to personally attack me in a private message for offering the advice. You obviously took it as helpful or wouldn't have taken the advice, yet you ask that I no longer reply, don't look, and move on. Others have given the same "title tip" without being harassed. I thought it would be well-received.

You started by offending members by saying that few help out. The dig wasn't necessary... did it ever occur to you that many read posts with no intention of supplying an answer because many like to read them only to learn more? As Minstrelmiss said, "More bees with honey..." (This is true, rather than the insult.) There are plenty of qualified people willing to help, if you politely ask the right way.

I'm not ashamed of anything I've written, nor do I see a need to exchange snarky and negative comments through PMs. Perhaps others will learn by reading this just how helpful it can be to choose an appropriate title. (This is one of the many pet peeves on CC, along with those who portray a sense of entitlement when asking for advice.)

Mamasan Posted 16 May 2011 , 7:25pm
post #13 of 14
Quote:
Originally Posted by FabSteph

Wow, seems like the title of my post is more of a concern than the actual post itself. I am not trying to offend anyone nor have an attitude. I simply expressed how I am needing help on working with fondant. I really appreciate those who look past the title and are willing to help me with the real situation and appreciate all the advice. I really dont need to exchange any negative comments with anyone, nor am I judging anyone, I dont believe that one person represents everyone else, some are willing to help and some are not, but I dont appreciate someone leaving comments when it does not pertain to what I am asking help for but something so little as to wording a headline wrong. I believe there are many people that have fabulous results working with fondant and to be told that there are no ppl with expierence seems very doubtful. But once again THANK YOU, for all the positive feed back!




I'm a newbie too and I am only speaking for myself and expressing my personal opinion... Your title is a concern because it is perceived as yelling/screaming, lacks respect and will not get you a better/faster response.

There are literally thousands of posts on this exact topic and I'm not even sure how many recipes. There is a "search" tab underneath the page tabs and it's quite useful. HTH icon_smile.gif

athenarose Posted 16 May 2011 , 9:26pm
post #14 of 14

Hi Fab! I use to use wilton boxed fondant for all my decorations, until I moved somewhere I couldn't afford it and could hardly find it. It wasn't even till than I thought about making my own and found MMF recipes. If it crumbles on you, you most likely added to much sugar. Although a normal recipe is 2lbs, I never end up using the whole 2 lb bag, you get use to knowing when it's done. It should be soft but not sticky when your done mixing it and just make sure you do it enough time in adanced it can rest in the fridge. I always take mine out a few hours before I want to work with it. If it's still to hard to use you could try and microwave it in small batches for a few seconds just to get it a little soft. I have heard of people doing that and did try it on chocolate MMF and MMF this weekend, both worked great, but I really mean only about 5 seconds at a time it gets soft enough quick! There are also some pretty good videos on youtube


, I like hers but there are others also. I haven't tried glycerin like winnie mentioned but I will try it, sometimes mine cracks a little when I'm rolling (never cracked on a cake though) but that also might be me not kneading it enough before I start and rushing! Good luck!

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