ryma Posted 5 Nov 2012 , 11:30am
post #1 of

im new to cake decorating and especially fondant

i mmade fondant with egg white

recipe. 1 egg white+ 1tbs honey+ 500g of powdered sugar

beat egg white until peaks form add honey then mix in the sugar until you get a pliable dough

the result came out ok at the begining the dough was pliable not crackin' so i stored it in the fridge for later use but when i took it out it was a little dry and crackin'

has anyone tried this recipe before??? 

what am i doin' wrong

8 replies
auzzi Posted 5 Nov 2012 , 9:01pm
post #2 of

For 1 egg white and 500g sugar, my recipe says 2 tablespoons honey ... if drying, add a smear of fat to loosen ...

hbquikcomjamesl Posted 5 Nov 2012 , 9:54pm
post #3 of

 I'd be inclined to use pasteurized egg whites. Then again, I drive miles out of my way for pasteurized shell eggs.

FromScratchSF Posted 5 Nov 2012 , 10:56pm
post #4 of

Never heard of that type of fondant recipe - it sounds like it would be very dry no matter what since that's what egg whites and powdered sugar do - dry out.  What do you normally use this on?

ryma Posted 6 Nov 2012 , 8:32am
post #5 of

i tried this recipe it came good before storin' it pliable but after putting it in the fridge it changed

i used this recipe just like the normal fondant

ryma Posted 6 Nov 2012 , 8:33am
post #6 of

hey have you tried to color this type of fondant can it be colored??

ryma Posted 6 Nov 2012 , 12:44pm
post #7 of

hey have you tried to color this type of fondant can it be colored??

auzzi Posted 6 Nov 2012 , 9:23pm
post #8 of

It is one of the original sugarpaste recipes [from which all Rolled fondant recipes descend ..].

 

It can be easily coloured, but use a very light coloured honey, not a darker one that will interfer with the colouring. Try a paste or gel for a stronger colour. If you use an ordinary food colour that iws "watery", add slightly more icing sugar ...

ryma Posted 7 Nov 2012 , 9:48am
post #9 of

thanks that was helpful

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