I've never worked with fondant before, and last night I covered my first cake with MMF. I made the MMF two days ago and it had a perfect consistency. I let it sit over night as all instructions said to do. Last night when I got it out, it was too dry! Had to add 1 tsp corn syrup (would have used glycerine as Macs Mom suggested but can't find it anywhere in town) and it still wasn't perfect, but I was at least able to cover the cake with it (it was just a small practice cake for my brother and parents).
So I started thinking...is it essential for the MMF to sit overnight? If it's the right consistency after I make it, what's wrong with going ahead and covering the cake with it?
i like to let any home-made fondant recipe sit overnight on the counter. i find that when i first make it, it's too "loose" and stretchy for rolling out and covering a cake with. the next day it should not be dry, but a bit stiffer. i like to warm/loosen mine up with a few seconds in the microwave and then knead it.
if you find that yours is too dry after sitting out, here are some tips for storing it:
1. ball up the newly made fondant into workable batch sizes
2. grease the ball lightly with vegetable shortening
3. wrap the ball up with plastic wrap
4. stick the ball into a gallon freezer bag ("storage" bags are a little less air-tight than "freezer" bags)
5. if you're not going to use it within a week, stick the bag into another air-tight container (like a tupperware food saver)
6. still not going to use it any time soon? stick it in the freezer
Thanks for the help metria, I did all of your suggestions when I made the MMF two days ago :/ Not sure where I went wrong. I guess I'll try another recipe.
I guess my main question is - if I cover the cake the same day I make the MMF, what could potentially go wrong if it's not too soft to use immediately?
Actually, I stored it by coating it in shortening, wrapping it in two layers of saran wrap, putting it in a ziploc that you pump the air out of, and then putting it in a tupperware, and left it out on the counter. So it definitely was stored properly!
i really can't imagine anything going wrong if you've got the right consistency right off the bat. i'm pretty sure i've done that at least once before.
glad to hear how you stored it. perhaps it was a particularly dry day when you used it? was the fondant dry, like crumbly? or dry like rough, elephant skin when rolling it out?
No it wasn't crumbly, but it was cracking on the edges when I rolled it out...and it wasn't sticky at all. It wasn't a dry day, I live in Mississippi, although the humidity hasn't really returned, I don't think it's ever dry here!
i see. if my fondant is like that, sometimes i add and knead either 1) few drops of water 2) vegetable shortening 3) glycerin 4) more melted marshmallows 5) modeling chocolate ... and then i pray to the fondant gods for a good day! i haven't tried adding corn syrup before. i think bottom line is the fondant needs just a bit more moisture from something, but there's no hard/fast rule because of so many variable conditions.
I have made my MMF and put it straight onto the cake. I do find it a liitle easier if I leave it sit in a ziplock bag just for a few hours but it's not necessary to leave it overnight I don't think. I am pretty new to this but I haven't had any problems yet
What recipe are you using? I make my fondant and place it in a Ziploc bag and store at room temp for at least 8 hours before using. If the fondant is to dry just knead in a little shortening. I grease my mixing bowl and beater with shortening. In a large bowl I add 16 ounces miniature marshmallows and 4 tablespoons water and microwave until melted. Add one pound of powdered sugar to your mixing bowl, 1/4 cup shortening, 1 teaspoon clear vanilla and melted marshmallows. Mix on low speed until mixture starts to come together. Add remaining powdered sugar and six drops of flavored candy oil. I like to use cherry or strawberry but there are so many other options. You can also add a little butter flavoring if you like. Once the ingredients have come together remove from your mixing bowl and knead just to make sure everything is incorporated. Wrap your fondant in plastic wrap and place it inside a Ziploc bag and store at room temp for at least 8 hours.
My thought is that there was too much powdered sugar. The next day really shows the true consistency of the fondant.
How I usually determine when I've added enough powdered sugar is when the fondant just barely stops sticking to my clean/dry finger when I touch it. I, then, knead it with a tiny bit more powdered sugar and wrap it up. I use oil, instead of crisco. Not sure if that makes any difference.
So my suggestion is to use less powdered sugar. After it has sat, it will tear apart until you've kneaded it well. If it still seems too dry on the edges, then there's still probably too much PS.
Also, I've found that when I use the fondant immediately, it tends to dry harder on the cake.
Thank you all for the help! After reading thru your responses I don't think I added enough water. The recipe I used called for 1 tbsp of water (16 oz marshmallow, 2 lb sugar, 1 tbsp water, 1 tsp corn syrup, 2 tsp flavorings)...ill try adding 4 tbsp water initially next time and see if it makes a difference. Thanks!!
I use almost the same recipe, only 1 tbs of water though... It is always much harder to work with the next day. Pop it in the microwave in 15 sec intervals (usually only takes 2 times) until it's workable. Too much water breaks mine down....
Definitely put in the microwave to soften it up - works like a charm! I have used it immediately after making it, and find it ends up being slightly more difficult, because it's so soft.
And I love my homemade fondant, but after reading sweettreat101's recipe, I HAVE to try that! Mine is just water, powdered sugar, and melted marshmellows....then I knead shortening into it after. I never thought to put flavoring into it!
It sounds as though you used too much icing sugar. I know that when I first started making it that's what happened to mine. Now, I test it until it is barley sticking to my finger and then wrap it up. I would rather that when I use it 1 or 2 days later it be too soft and I add icing sugar than the other way around.
One of my first times using it it was so tough (it felt perfect when I made it) it took me over 2 hours to roll out for a 12 inch cake (I hadn't heard of using crisco at that point) & I was actually crying when I finally managed it.