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..figure out how to make fresh fondant more elastic? - Page 2

post #16 of 22
Thread Starter 
Thanks! I will save the info.

Oh...Jennifer...~! yoo hoo...!

Not doing cakes any more, moved on...

Now blogging about life after cake and other randomness here:  http://itsa-long-story.blogspot.com/

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Not doing cakes any more, moved on...

Now blogging about life after cake and other randomness here:  http://itsa-long-story.blogspot.com/

Reply
post #17 of 22
I totally endorse Jennifer Dontz' CDs. I have been making cakes for almost 30 years, and her CDs are the best! I learned things from her that I have not heard anywhere else . . . very practical information that will help you a lot. No matter what level of experience you have, I know that Jennifer can help you. Her customer service is excellent also. She contacted me about the shipping charges on my order (it was heavy), and when I called back, I actually spoke to Jennifer! She is so helpful, and as I said, her CDs are invaluable. I would HIGHLY recommend them to anyone, and the products she offers are shipped quickly. What a jewel I have found with her (www.sugardelites.com).
post #18 of 22
This happened to me once when i was coloring fondant dark blue...my fondant had the consistency of sugar cookie dough. the problem I had was poor binding of the ingredients already in the icing dough. I added some soy lecithin and my dough came together again. - just rubbed some on my hands and kneaded it into the dough.

fondant had these ingredients: glycerin, corn syrup, gelatin, powdered sugar, water :recipe for 1 - 10in round 2 layer cake

also, i definitely agree that using more expensive sugar makes a difference in the quality of your fondant..... and i also think that marshmallow fondant tastes like marshmallows and doesnt melt in your mouth like from scratch recipes. [/i]
post #19 of 22

Please what does soy lecithin look like and where can i buy it in uk. Thanks.

Judge the character of a man by how he treats those who can do nothing for him.
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Judge the character of a man by how he treats those who can do nothing for him.
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post #20 of 22

I was also going to suggest adding candy clay.  I didn't realize thats what Jennifer Dontz does as well.  I've heard great things about how easy her fondant is to work with though, so it makes sense :).  I used to make my own, but I find the $ I save is not worth the extra time and mess.  I order Fondx wholesale, makes my life so much easier!

post #21 of 22

Try using few drops of Edible Glycerine to the Fondant & then try to add few Corn syrup to the mixture & I am sure that you will get classy & smooth Fondant, even I had faced the similar problems many a time later now we are doing fine.

post #22 of 22
Quote:
Originally Posted by cbcbackery View Post

This happened to me once when i was coloring fondant dark blue...my fondant had the consistency of sugar cookie dough. the problem I had was poor binding of the ingredients already in the icing dough. I added some soy lecithin and my dough came together again. - just rubbed some on my hands and kneaded it into the dough.


fondant had these ingredients: glycerin, corn syrup, gelatin, powdered sugar, water :recipe for 1 - 10in round 2 layer cake


also, i definitely agree that using more expensive sugar makes a difference in the quality of your fondant..... and i also think that marshmallow fondant tastes like marshmallows and doesnt melt in your mouth like from scratch recipes. [/i]

Hi so what are the exact measurement of making a fondant and when do I add colors .. I am making a Mickey and Minnie .. So I need red yellow and pink and black
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