Help I Think I Over Did It On Fondant!!!!!!

Decorating By Xochiquetzal Updated 24 May 2015 , 12:41pm by -K8memphis

Xochiquetzal Posted 21 May 2015 , 7:34pm
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23 replies
MinaBakes Posted 21 May 2015 , 8:32pm
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Crumbly? Can you post a photo? Have you tried adding more powdered sugar?

kakeladi Posted 21 May 2015 , 8:40pm
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If it's crumbly then there probably isn't enough shortening.  Crumbly would indicate it is dry...not enough shortening &/or liquid.  You need to post the recipe *exactly* how you made it - maybe someone can help then.  And yes, a photo would help too.

MinaBakes Posted 21 May 2015 , 8:52pm
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I was thinking the same thing... It can't be too much shortening if it's crumbly... Sometimes it'll look crumbly but you just need to knead it more. How long have you mixed it for?

Xochiquetzal Posted 21 May 2015 , 8:55pm
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Yes i added more powered sugar and it made it worst

Xochiquetzal Posted 21 May 2015 , 8:56pm
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ok hold on let me take a photo

Xochiquetzal Posted 21 May 2015 , 9:31pm
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I needed it for a long time even put it in the microwave. i have the pics but i don't know how to upload them on here

MinaBakes Posted 21 May 2015 , 10:08pm
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You might have to upload them to like a google account or even facebook and then get the URL for that pic by right clicking it

Xochiquetzal Posted 21 May 2015 , 10:25pm
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heres the pic its uploaded here on cake central

DeniseNH Posted 21 May 2015 , 11:15pm
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Did you add some white chocolate to your fondant?  If so - maybe too much?  Warming it up in the microwave then re-kneading didn't help bring it together?  Is this homemade fondant or a purchased fondant?  If homemade what went into it?  Doesn't look like anything I've made before.  Are you sure you added powdered sugar and not flour by mistake?


Xochiquetzal Posted 22 May 2015 , 1:44am
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no the recipe said 1 c. of light syrup 1 cup of shortening  and 1 tsp salt 1 of vanilla and a pound of powdered sugar

MinaBakes Posted 22 May 2015 , 3:35am
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It might be that the recipe isn't a good one... Is this your first time making fondant from scratch? Do you have the link to the recipe?

Xochiquetzal Posted 22 May 2015 , 3:41am
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yes its my first time making this butter cream fondant but i have made marshmallow fondant and this didn't happen its a youtube recipe i think from allmyrecipes

julia1812 Posted 22 May 2015 , 5:00am
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I make homemade fondant too. But I am using gelatine and milk (which you don't) and glucose syrup. 

It looks dry to me too and I don't know if you can ever get it stretchy without gelatin?

Try another recipe I would suggest

-K8memphis Posted 22 May 2015 , 9:57am
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rolled butter cream has different properties than other 'fondants' it's not easily adaptable as a cake cover - doesn't knead well just needs to be combined -- makes a great sugar cookie icing

-K8memphis Posted 22 May 2015 , 9:57am
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rolled butter cream has different properties than other 'fondants' it's not easily adaptable as a cake cover - doesn't knead well just needs to be combined -- makes a great sugar cookie icing

-K8memphis Posted 22 May 2015 , 10:00am
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Add some more corn syrup to get it back but if you melted the fat in the micro I don't know...

costumeczar Posted 22 May 2015 , 3:29pm
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That recipe isn't for fondant, it's for rolled buttercream, which is supposed to be a fondant-looking covering. It won't work like fondant and it's not going to behave like it either. If I remember correctly you can roll out rolled buttercream between two sheets of plastic wrap to prevent it from sticking, but since you've been adding other stuff to it I don't know if it will behave the right way.

 If you want to make fondant, not rolled buttercream, you can make either marshmallow fondant, which I don't personally like, but a lot of people use it, or just make the classic version. That's 1/4 cup cold water, 1 Tbsp gelatin, 2 lbs powdered sugar, 1/4 cup corn syrup or glucose, 1 Tbsp glycerine, and maybe 1 Tbsp Crisco. Google "fondant recipes" and see what comes up with those ingredients for the instructions.

Xochiquetzal Posted 22 May 2015 , 4:35pm
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I only left it in the microwave about 5 sec. No more just to soften it up a lil. Maybe i over kneaded it also so am going to check it out today and see how it looks ive only added more shortening nothing else.  I just really dont want to throw it away, but if theres no solution well i will however i would like to find a way to fix this simply just to have as a reference for any other attempts in the future. 

-K8memphis Posted 22 May 2015 , 5:15pm
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what i suggest is take a little of it and add some corn syrup and see if that won't fix it -- try it with just a bit so you have more of a chance to see how it does and can save more of it that way -- there's no kneading to it -- just mix it

Jinkies Posted 22 May 2015 , 7:30pm
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costumeczar is right, that is rolled buttercream.  It does not work well on cakes. It's used more to cover sugar cookies and maybe cupcakes. I know the allrecipe video you're talking about and if you'll notice, the cake looked just awful when they covered it.  I wouldn't try to cover a cake with that unless I had a lot of decorations to go over it.  

They shouldn't have called it buttercream fondant, it's very misleading. 

ZlatkaT Posted 22 May 2015 , 9:26pm
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I wet my hand in the water and re-knead it, until soft, use Crisco as well.


Xochiquetzal Posted 24 May 2015 , 5:08am
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Jinkies yes i do member how it was ripping but i also seen the way she was rolling and i thought she needed some more practice :) well that was def my fault.

-K8memphis i will try adding more syrup to a lil piece see how that looks

ZlatkaT i will also try that as well hopefully something will work. ill be sure to let you all know :) BUT THANK YOU VERY MUCH ON THESE HELPFUL TIPS AND OVER ALL MUCH NEEDED INFORMATION.

-K8memphis Posted 24 May 2015 , 12:41pm
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you're so sweet -- and if you find it doesn't work as you had intended for this project -- it will freeze for you and you can use it later to roll out and ice some cut out cookies -- just cut the same shape out of the rolled buttercream at the same time you cut the  cookie -- then put cookies in oven and icing in freezer --  then apply frozen icing cut outs to hot cookies -- bam!

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