Fondant Woes And Questions

Baking By gebster Updated 12 Aug 2011 , 3:43am by Sugarflowers

gebster Posted 12 Aug 2011 , 3:03am
post #1 of 2

Let me preface my questions with an apology if this has been asked before

Ive typically used MMF for most of my cakes. However, the last couple cakes have been a wreck! I get those silly little air bubbles all through the fondant (not the big ones after covering a cake). Ive tried microwaving it at a lower temp but to no avail. Then its either too stiff and tears, too gummy and shrinks, or too sticky where no amount of PS or CS makes a difference. Ive made many cakes without an issue but lately it hasnt been the case. icon_cry.gif

I just received an order for September which will require red and blue tiers so lots of coloring which has never bode well with my MMF. Im thinking about giving Michelle Fosters recipe another shot. I tried it once before and it didnt turn out well although after reading the reviews, I have no doubt it was something I did wrong.

So, how long can I keep the Fosters recipe on the counter (well wrapped of course) before it sours/spoils? I read that it doesnt do well in the fridge but does freezing it work? Other than these two questions, Im open to any tips any one wants to share on their fondant experiences!

Thanks caking community!! icon_wink.gif

1 reply
Sugarflowers Posted 12 Aug 2011 , 3:43am
post #2 of 2

The fondant will last for several weeks at room temperature (72-75 F). If you add color be sure to store it in an opaque container.

I put cooking oil on the plastic wrap before wrapping the fondant. I then wrap it two more times and store it in a

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