I have been making home made fondant for a while using beef gelatin, but have not been able to find it anymore and had to switch to fish gelatin ( The reason for this is I need a halal gelatin.)
I have found the fondant is totally misbehaving! I have been trying to adjust the measurement of the gelatin (it's 250 Bloom) and it is still not working. The fondant is almost fluffy, and falls apart, crumbling when I try to put it on the cake. It is behaving the same way that the fondant I made with agar agar did... terrible!!
Does anyone have suggestions on how to correct this issue? Should I use far less gelatin? Add glucose?
At one point I was using the fondant as is - white - and it was fine. Went on the cake easily. But then when I added Americolor gel it just broke down completely.
Thanks in advance everyone!