Hello,

I have a big problem, i am doing a cake for tomorow recoveing with rolled fondant .
I am in france and i can't do my rolled fondant with marshmallow so i do a recipe

http://www.cakecentral.com/cake_recipe-2065-10-Fondant.html

and is break !! i put on my my cake and is a disaster !!! what can i do it's urgent.

I hate make rolled fondant!!!!!!!!

What about covering the cracks with decorations? How were you planning to decorate it?

Now when you say it breaks are you telling me you have little cracks all over the place? Or is the fondant crumbling on you? If its crumbling on you use alittle shortening or water to make a smoother paste. If it is forming alot of cracks as you place on the cake, then its drying out on you, and you need to either add a very small amount of fat or water, and also move away from any open windows that may be causing a breeze to blow across your cake.

Try warming it up in the microwave (just a little- it gets hot!) and then knead the shortening in. It is much easier to knead went the gelatin melts a little.

are you sure there are not marshmallows in france? As I remember, when I was an au pair in France, the kids ate something like a marshmallow called Chamallow? Use enough vegetable fat to help with cracks (vegetaline)...make sure the dough is flexible before you roll it.

ps...also found this link on how to make marshmallow cream in French. If you take marshmallow cream and mix it with powdered sugar, you will get a sugar dough. Bon Courage!

http://www.forums.supertoinette.com/recettes_40635.chamallow.html

I don't know the real problem !!! maybe because i don't put piping gel before???

In france they sell mix white and pink marshmallow so i can't make with

we don't have crisco can i remplace with vegetable butter????

What size larger you do ??? i hope you undestand me when you roll the fondant what size do it have ??

tahnk for your help i really need it

Vous avez besoin d'un petit peu de végétaline, c'est tout! (La végétaline = Crisco) Je pense que ca marchera pour vous. Le problem c'est pas le "piping gel". C'est l'humidité dans le fondant, alors la végétaline va aider avec ça. Quand vous roulez la pâte, utilisez un peu de fécule de maîs, et tournez la pâte en ronde chaque fois que vous la roulez. Vous pouvez mettre un peu de "piping gel" sur le gâteau pour faire coller, mais pas trop. J'espère que ça vous aide!
Ellen
(pardon mon grammaire!!)
Ellen

It looks dry to me, try the vegetable fat (is it white??) crisco is just a white vegetable fat. As far as to what size to roll it to. You need to roll the dimetion of your cake plus the height with an inch or two for error. Grease two heavy duty sheets of plastic (like a table cloth) then roll between the two sheets, pull one sheet off then flip onto your cake and peel the other off, that should help if its drying because of the environment.

Whaouuuu vous parlez super bien le français!! je vais essayé avec la vegetaline j'en ai dans le frigo.

Merci bcp pour votre aide

Je vous en prie!! Faites-moi savoir les résultats!

(et merci pour le compliment...ça fait du temps depuis ma dernière conversation en français)

I don't understand German but it looks as if you solved the problem. ( just kidding I know it is French)

It looks to me like you may have forgotten to add the glycerine. I can't tell you how many times I have done this and had to knead it in afterward. If you didn't forget, I'm going to go out on a limb and say that it looks like you may need to add more powdered sugar. The surface of your fondant looks a little glossier than it should.

There are a couple other things I can come up with - 1) the acid in the lemon juice does something to the structure of the glycerine(???) or 2) gelatin in France is sold in different sized pkgs from here in the US.

The recipe you used is very similar to the one I use (halved), mine calls for only about 1/2 the glycerine, and doesn't contain lemon juice.

Don't give up on it yet - it only takes once!

Here's mine from Collette Peters - tried and true!

2# pdr sugar
1 T gelatin
1/4 c cold water
1/2 c corn syrup or glucose
1 1/2 T glycerine
1 t flavoring (extract)

Sift the sugar into a large bowl. Make a well in the middle.

Sprinkle the gelatin over the water, let stand for 5 min. Heat until gelatin dissolves. DO NOT BOIL.

Add corn syrup, glycerine & flavoring to gelatin, mix well.
Stir into powdered sugar until combined, then knead until stiff.

Wrap in plastic wrap & store in an airtight container. Let stand 8 hrs, especially if humid.

Thank you girlssssssssssssssssssss

This is my first wedding cake

I am not really satisfate the wrap i don't like it

but thank you for your advice for rolled fondant

Tell me about what your thinking about my wedding cake sincerely !!!

Think it looks great. The colors are really different. I love ALL the flowers. Great job!

Beautiful job...I too love the flowers and the colors.

Great job !!!! Be proud !!!

J'adore le gâteau!! C'est si joli!! Très bien fait!!

Very pretty and unusual for a wedding cake.

Sweet cake.

Thank you very much girls

It's really very pretty and unique. Love like the colors

Tres bien!

(Je parle un peu francais, mais je ne parle pas tres bien!)

I think I got that right! Actually, I'm more or less abandoning the little French that I do speak for Spanish as my part-time assistant speaks mostly Spanish! We communicate in our own little "Spanglish"!

The cake is very beautiful and the flowers are awesome!

Thank you very much
It's a very good forum !!! i need help a lot of sweety girls reply to help me

thank you again