Hi I'm new with making fondant and recently tried two recipes- Michelle Fosters and one from the food network. After leaving them both overnight I opened them up and had essentially the same problems with both batches:
- fondant was too sticky to use so I tried kneading in some sifted powdered sugar, causing the fondant to...
- become "cracky" in my hand and when I kneaded (see bottom pic below) .. it wouldn't stay attached to itself in one piece when I kneaded but top would rather crack away from the bottom when I folded it over to knead. This made me think it was too dry but...
-it was still sticky and sort of crusting to my hands, so I...
- rolled some out and it worked, however its still very shiny (see top pic below) and sticky, like if I lightly put my finger on it leaves a print and you can see in the pic it shows every little nook, crannie, ridge, smudge, etc.
I've read a lot of posts about "saving" fondant but Im stumped here. If i add powdered sugar it seems to dry it out a lot, but its still so shiny as though it needs more. Has anyone ever had this problem or have any suggestions for a fix?
instead of adding powdered sugar, try adding shortening. i know it sounds counter intuitive, but the shortening won't dry out your fondant, like the sugar will.
Where are you based? If it's in the UK try Trex :)
@anaelisabethlee Im in Germany and I dont know anything like that here, besides big bars of plant fat but those are used rather for melting and frying things.
I just googled "plant fat", and it appears to be similar to shortening. As long as it's solid and vegetable based, it should work!
In North America, many also use what we call "shortening" for melting and frying things.
AFound this: shortening; vegetable shortening Bratfett or Backfett; Pflanzenfett (kann durch Margarine nur ungenügend ersetzt werden)
I'm guessing pflazenfett means plant fat? Do they have Stork?
I have to say though it seems counterintuitive, to add crisco/pflanzenfett, because although it might eliminate the crumbling problem wont that just make the fondant even more sticky/shiny than it already is?
AI use shortening to stop my flower paste being sticky (and sticking to me!) So definitely worth a try!
So I tried the addition of shortening and my end result still cracked and was sticky. I got it onto my cake in two pieces but when I went to smooth the cake with the smoothers it was even sticking to the smoother (luckily its just a practice cake but still)
Can anyone recommend a fondant recipe besides the food network or michelle foster one? I know everyone raves about that michelle foster one but this is my second try with it and second time getting not so stellar results.
Try Elizabeth Marek's MMF:
It's the only one I've tried, but I've had great success with it. As a note, I replace 2 tablespoons of the water with 2 tablespoons of clear (artificial) vanilla, just to give it a bit more flavour. I also use dollar-store or grocery store brand marshmallows, and I buy the Wilton fondant at Michaels when I have a 50% off coupon, cuz I've frugal like that.
(of course, with you being in Germany, I'm not sure what resources are available to you regarding being "frugal" )
Ah I guess I should have specified, marshmallows like that arent popular here, so you can only find them for like 5 euro a bag in certain grocery stores.
Anyone have a non-MMF fondant recipe to recommend?