I cannot use fondant for the life of me. It looks weird on the cakes. Any tips?
just use buttercream
AWeird how? Bumpy, air bubbles, creases, elephant skin, pitted, tears??
This is my most recent fondant. The colorful dots on the cake. I have fondant shaper thingys but they aren't any good for this fondant. I use marshmallow fondant. Does that have anything to do with it? Honestly, I am clueless when it come to fondant! But, I am hoping to work with it a little more. Its just hard to find the time because I am at school all day.
Does that fondant look like fondant?
Did you make the fondant yourself. It almost looks like butter cream. I have never made fondant, I used pre-rolled store bought. I like Carma Massa and ifigourmet but there are less expensive ones on the market.
The texture does look a little strange to me. It should be very smooth. It's hard to tell what might be going wrong without actually seeing you make and use it, though. A big part of working with fondant (especially if you are making your own marshmallow fondant) is knowing when it reaches the right consistency ... not to moist, not too dry, just stretchy enough, etc. Just from the picture I would say it looks like it might not have enough powdered sugar in it, but like I said, it's hard to tell just from the picture and the description that it's coming out "weird."
you need to knead it every time you use it so it is warmed up a bit and it should always be smooth--if it does not get smooth when you make it -- then you need a better recipe or you need to improve your process--
i'd suggest getting some store bought fondant and work with that for a while--
depending on the look you are going for--you could either continue to do the abstract shapes you have there or use a rolling pin and cutters for a more precise dot--
it should be all smooth --
What's your recipe?
You Tube......watch it, pin it, bookmark it.
Buy a basic Fondant Book
Buy a DVD on Fondant
purchase Ready Made Fondant.
After a year of practicing with the basics, If you can't get it. BUTTERCREAM, BUTTERCREAM.