European Fondant - Did I Do It Correctly?
Decorating By moptop Updated 1 Mar 2007 , 5:30pm by chaptlps
Hi all,
I made my first ever batch of fondant last night using the European fondant recipe here. I noticed that when I was kneading it it ripped easily with a frayed edge - kinda a 'grainy' feeling on those edges. It's not as 'silky smooth' as the pre-made Wilton fondant is. Is this the way it's supposed to be? If not, what might I do to make it more 'silky smooth' like the pre-made chunks of Wilton fondant?
Thanks much for all your input - much appreciated!
Really? Goodness. OK, here's the recipe I used:
http://www.cakecentral.com/cake_recipe-2249-8-European-Fondant.html
I thought this was used to do figurines and to cover cakes! HAHAHA. I've always wanted to try petit fours if it's supposed to be melted instead I guess I have the perfect opp to give 'em a try now!
ooooooo ok just looked at the recipe. That can be melted and poured over petit fours fer sure but any fondant can be used for that even mmf.
From what I understand this is that persnickity recipe that if you get one itty bitty little crystal of sugar the whole things a total loss (kinda like fudge)
That's prolly what happened with your batch, a crystal of sugar got into it somehow and it started breeding. LOL!
You might still be able to use it if you remelt it and re knead it. Just make sure that there isn't a bit of sugar in sight.
Hopefully this helps ya hun, if any of ya'll have a better solution that would be great!!!
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