Runny Rolled Fondant

Decorating By RaeDawne Updated 4 Mar 2016 , 4:43pm by GeminiBaker

RaeDawne Posted 4 Mar 2016 , 3:19pm
post #1 of 4

I followed a recipe for rolled fondant  to the very t and when it came time to need the fondant it poured instead of clumped. My shoulders ache from stirring it, can I add more powdered sugar to the mix like a bread dough to take the moisture out? This is the recipe I followed please help!900_runny-rolled-fondant_98575456d9a77c7d51d.jpg

3 replies
costumeczar Posted 4 Mar 2016 , 3:26pm
post #2 of 4

It will probably firm up as it sits, so leave it for a few hours. Then add more sugar as needed.

carolinecakes Posted 4 Mar 2016 , 3:33pm
post #3 of 4

Have you been mixing by hand? That's tough. Yes keep adding PS, knead in a little at a time until its soft. I rub a little shortening on my hands to prevent sticking.

The recipe I use is Michelle Foster's, I mix in a Kitchen Aid. This is the only fondant I use, its easy to work with and delicious. Give it try next time.

GeminiBaker Posted 4 Mar 2016 , 4:43pm
post #4 of 4

I agree with letting it sit for a while. Most recipes recommend making it the day before you use it. This allows it to firm up some etc. 

Quote by @%username% on %date%