Need Elasticity For My Fondant

Baking By rgraboski Updated 25 Nov 2011 , 1:09pm by Monmon3333

rgraboski Posted 23 Nov 2011 , 12:17am
post #1 of 2

Hi -
I've been using Carma Ticina for my cakes but it is just so expensive! I don't really like the taste of the others (Satin Ice, Fondex, etc) so I tried making my own using the Cake Bible recipe and also the recipe on the DVD from Carries Cakes (same thing as cake bible).

They're OK, but don't have the stretch of Carma. I looked on the Carma container and one of the ingredients is gum tragacanth. I'm sure that would help with the stretch but concerned that it would dry too hard. Anyone have any idea how much to use so I still have fondant and not gumpaste?

Thanks!!!

1 reply
Monmon3333 Posted 25 Nov 2011 , 1:09pm
post #2 of 2

the fondant recipe i use has one package of powdered gelatine, 1/4 cup cold water, 4 tablespoons light corn syrup, 1 tablespoon of glycerin (you can find it in most cake decorators stores) and 2 pounds of sifted powdered sugar. i find that the corn syrup makes the fondant so much easier to work with and helps keep it from ripping or tearing easily.

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