Fondant Drama

Decorating By Leppardprintaddict Updated 13 Jun 2012 , 3:56am by KLCCrafts

Leppardprintaddict Posted 10 Jun 2012 , 2:26am
post #1 of 7

icon_smile.gif Hi guys, firstly awesome site!

Could i pick your brains? i live in Australia and when the temps are hitting the high notes im having a few probs with my homemade fondant. The recipe im using is the icing sugar/egg white kind/ i wrap it in clingwrap/gladwrap and store it in an air tight container that i use for cupcakes, cookies etc. When i came to use it it was a sticky mess really. i couldnt roll it out as it stuck and ended up throwing it away as couldnt do much. How is the best way to store it? can i freeze it or keep it in fridge and also how long can i keep it these ways? i prefer making my own as i think it adds to the joy of baking. any help would be great. Many thanks. icon_smile.gif

6 replies
kakeladi Posted 10 Jun 2012 , 8:59pm
post #2 of 7

I can't speak exactly to your problem not being 'down under' nor made 'scratch' fondant but I have frozen fondant a time or two. Or have you tried just keeping it in the frig - after wrapping ect. I have kept some in the frig for many, many months.

tmdion Posted 11 Jun 2012 , 5:30am
post #3 of 7

It sounds like you needed to add more confectioner's sugar to get it to firm up a bit. Did you use shortening on your hands and on the cling wrap? It is good to put a light layer of crisco around the fondant and then wrap it in cling wrap and put it in the fridge. I also like adding a little bit of tylose powder to help it firm up before wrapping it,so it can really set overnight. Not sure about how long it can be kept.

Leppardprintaddict Posted 11 Jun 2012 , 8:49am
post #4 of 7

Hi guys,

thanks for speedy replies . il try adding more icing sugar too it to firm it up. thanks for the advice on how long to keep it too and glad i can put it in fridge as defo wasnt sure on that. back in england we used to just buy it but we live in the middle of nowhere out in oz so not an option. Also going to ask, whats the best marshmallow recipe to use? ive never tried making it this way so curious about it.

I cant wait to get started on baking this week!! icon_biggrin.gif

tmdion Posted 11 Jun 2012 , 2:25pm
post #5 of 7

If it gets too hard from being in the fridge, just throw it in the microwave for about 8-10 seconds, no more than that!

I'm still a little lost on the best MMF recipe, haven't perfected anything yet. I've just been making little fondant cupcake and cake toppers and haven't really found the best recipe for doing that. I like to cover the cake in frosting using the VIVA method, so it just looks like fondant. haha If anyone has a good recipe for modelling fondant, i would love to have it.

kakeladi Posted 12 Jun 2012 , 9:45pm
post #6 of 7

...... throw it in the microwave for about 8-10 seconds, no more than that! .....

MWs vary - even 8 seconds can be too much. I usually only used about 3-4 seconds icon_smile.gif

KLCCrafts Posted 13 Jun 2012 , 3:56am
post #7 of 7

Regarding good Marshmallow Fondant recipes, there are several similar ones here on CC such as: which is basically how I make mine.

I add about 1 1/2 Tablespoons of vanilla extract as well, but you may need to use less water or add more powdered sugar if you add the extract. Also adding a touch (1/2 tsp or so) of lemon extract cuts the sweetness of the fondant without making it taste lemony.

You can also used butter for greasing your hands, counter, etc instead of veg. shortening, which is what I usually do.

You can use any size marshmallows, as long as it's a total weight of 16 oz.

Lastly, if it's still sticky to the touch, just add more powdered sugar. If it's dry/cracking/crusting over, just knead in a little butter or shortening. This stuff is super forgiving and easy to work with. Have fun!

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