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Fondant

post #1 of 11
Thread Starter 

I cannot use fondant for the life of me. It looks weird on the cakes. Any tips? 

:(

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post #2 of 11

define weird--

 

just use buttercream

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one baker's never ever do is the next baker's 'i swear by this'
 
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post #3 of 11
Weird how? Bumpy, air bubbles, creases, elephant skin, pitted, tears??
post #4 of 11
Quote:
Originally Posted by live laugh cake View Post

I cannot use fondant for the life of me. It looks weird on the cakes. Any tips? 
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post #5 of 11
Thread Starter 

This is my most recent fondant. The colorful dots on the cake. I have fondant shaper thingys but they aren't any good for this fondant. I use marshmallow fondant. Does that have anything to do with it? Honestly, I am clueless when it come to fondant!  :sad: But, I am hoping to work with it a little more. Its just hard to find the time because I am at school all day.  

Quote:
 Guard your heart above all else, for it determines the course of your life. -Proverbs 4:23
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Quote:
 Guard your heart above all else, for it determines the course of your life. -Proverbs 4:23
Reply
post #6 of 11
Thread Starter 

Does that fondant look like fondant? 

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 Guard your heart above all else, for it determines the course of your life. -Proverbs 4:23
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Quote:
 Guard your heart above all else, for it determines the course of your life. -Proverbs 4:23
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post #7 of 11

Did you make the fondant yourself.  It almost looks like butter cream.  I have never made fondant, I used pre-rolled store bought.  I like Carma Massa and ifigourmet but there are less expensive ones on the market.

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I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

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post #8 of 11

The texture does look a little strange to me. It should be very smooth. It's hard to tell what might be going wrong without actually seeing you make and use it, though. A big part of working with fondant (especially if you are making your own marshmallow fondant) is knowing when it reaches the right consistency ... not to moist, not too dry, just stretchy enough, etc. Just from the picture I would say it looks like it might not have enough powdered sugar in it, but like I said, it's hard to tell just from the picture and the description that it's coming out "weird." :)

post #9 of 11

you need to knead it every time you use it so it is warmed up a bit and it should always be smooth--if it does not get smooth when you make it -- then you need a better recipe or you need to improve your process--

 

i'd suggest getting some store bought fondant and work with that for a while--

 

depending on the look you are going for--you could either continue to do the abstract shapes you have there or use a rolling pin and cutters for a more precise dot--

 

it should be all smooth --

 

nice colors

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one baker's never ever do is the next baker's 'i swear by this'
 
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post #10 of 11

What's your recipe?

deborahanne

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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
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post #11 of 11
Quote:
Originally Posted by live laugh cake View Post
 

I cannot use fondant for the life of me. It looks weird on the cakes. Any tips? 

:(

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Buy a basic Fondant Book

Buy a DVD on Fondant

purchase Ready Made Fondant.

After a year of practicing with the basics, If you can't get it. BUTTERCREAM, BUTTERCREAM.

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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Flowers
(3 photos)
Fishing / Hunting
(12 photos)
Cupcakes!
(21 photos)
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