chrissypie Posted 9 Aug 2013 , 2:44am
post #1 of

AHi all , I made a batch of Michele Fosters Fondant on Monday, hoping to use it today. I followed the recipe to a t, even did research on it before I started, read the do's and dont's, it seemed to turn out fine. I let it rest overnight. It was nice and soft, felt like fondant, tastes awesome, but it is kind of crumbly, it seems fine and smooth when kneading it, but when I fold in half to keep kneading, it crumbles and tears. If make it into a ball, nice and smooth, when I knead, crumbly. Any advice, any way to fix it now? I know she had two recipes up, an original and an updated, but I read that the updated had wrong proportions. I followed the original but now wonder if that was wrong. Any help would be appreciated.[ATTACHMENT=1123]image.jpg (489k. jpg file)[/ATTACHMENT]

2 replies
Poshcakes Posted 9 Aug 2013 , 8:10pm
post #2 of

well, you could add a little bit of water to it.. I mean like a drop of water then knead, if dough still crumbs add another then repeat and so on. I have also added crisco just do the same... hope this works!

sixinarow Posted 9 Aug 2013 , 8:31pm
post #3 of

I've never added water to mmf unless it was to help the mm melt in the microwave. I would add crisco. It looks like it needs more elasticity. Add about a T of crisco, knead it in until it doesn't break apart like that picture. If it needs more, use about a 1/2T at a time. Then coat it with a generous layer of crisco, double wrap in plastic wrap and let it sit for a few hours at least. It looks like you may have added a little too much powdered sugar. It's tricky to get the right amount.

hth

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