I can not get my european fondant to work! I used the recipie from CC yesterday and let it sit wrapped up over night. Now when I roll it out and try to gently pick it up it just rips! I was able to get it on the cake once but the minute I put it on it started ripping along the top ege of the cake!
What am I doing wrong? What can I do to fix it?
Any advice would be greatly appreciated!!!!
I'm use to working with wilton but it tastes so bad that I thought I should try making my own instead! I really don't want to go back to Wilton! I am so frustrated!
Sorry, I am done venting now! 
You vent all you want, you're allowed. But I have no answer for you.
I'm sorry, I can't help you with that recipe, I never tried it.
Have you ever tried making the MMF (marshmallow fondant)? I have used that and it's easy to make and use.
Otherwise, if you can order it, I have heard very good things about Satin Ice brand fondant that comes premade.
Good luck and vent anytime, that's what we're here for! 
I haven't worked with european fondant before but when I work with fondant, I always rub my hands, the rolling pin and the surface wth some shortening and that prevents the fondant to stick and get too dry. I've never had a problem with it ripping... good luck!
I can't help much, either, other than to offer a vote for the MMF if you want to make your own, or Satin Ice if you prefer to buy a ready-made fondant. Both taste great and are easy to work with.
Good luck to you!
Angie
I have never used this recipe either, I always make the MMF and I prefer to use it immediately, I found this works much better for me than when I used to let it sit overnight first. Good luck, sorry I can't help more.
I totally feel your pain. I just made Toba Garrett's fondant recipe, it is very similar to European Fondant, and have had no success. I have tried repeatedly to cover a 6" dummy and all it does is rip. I rolled it thicker thinking that my be the problem and it ripped completely off starting at the top edge. Not sure I will try again with that recipe. It tastes great though.
Thanks for all your suggestions!!! Unfortunatly I tried all of them before I posted the question. The recipie has a 5 star rating so there has got to be someone on this site that likes to use it, right? My client doesn't like the MMF so I can't use that and I hate the wilton flavor. I guess I might have to buy the SatinIce. It is so pricey. I had high hopes for the european fondant, oh well!
If you haven't tried MMF, I think you should, just to get a feel for fondant. As I said earlier, I think the European and Toba's fondant (both very similar) are very fragile fondants. MMF seems to be more durable. I just made a batch this morning and I can really feel the difference from Toba's. MMF is relatively cheap to make and the taste is good IMO. You can use different flavorings until you get the flavor you like. Hope this helps,.
Okay - I have never tried MMF, but I have my own recipe that I use (gotten from another cake decorator) and would be glad to give it to you if you're interested! PM me and let me know! I have thought about putting it on the site, but it seems there are so many fondant recipes I figured it seemed silly.
I got my recipe from a very nice lady in my area whom I called when I was even more of a novice than I am now!! I had questions about using fondant (had only recently heard of it at that time) and many things of that nature - she was so unbelievably helpful!!
She told me she didn't do paid cakes much anymore, she just did competition and such - and I actually saw her on the FOOD network on the competition held in Tulsa, Oklahoma! I think she placed in it - it was a couple of years ago I think -and I can't even remember her name now!! How terrible of me!! I will find out her name if I decide to post the recipe, so she gets credit for it!
I work with the European fondant and I spray it down with vegetable spray to keep it pliable and then cover it with saran wrap while I roll it out. I keep the wrap over it until I finish smoothing it over the cake. It really works well. I read that idea from "The Cake Bible."
I've used Toba Garretts fondant recipe and found it to be delicate but has a wonderful flavor, so.....I mixed it about half and half with the MMF and it worked great!! You cannot taste the MMF, really keeps the flavor of Toba's fondant and yet it is sooooo much easier to work with!! 
Just a suggestion... 
Well I've never worked with European fondant but I had the same problem with MMF. I don't know if this well help you but I experimented with my MMF that kept on tearing. I made a 50/50 MMF and Wilton fondant and added some Lorann oil flavoring to it. It came out pretty good. I got the taste of MMF and the Lorann oil with the texture of Wilton. HTH!
If you haven't tried MMF, I think you should, just to get a feel for fondant. As I said earlier, I think the European and Toba's fondant (both very similar) are very fragile fondants. MMF seems to be more durable. I just made a batch this morning and I can really feel the difference from Toba's. MMF is relatively cheap to make and the taste is good IMO. You can use different flavorings until you get the flavor you like. Hope this helps,.
Thanks for the suggestion. I have made MMF but my bride doesn't like it so I can't use it. I have worked with it before and it was ok but I need something different for this client. Thanks again.
The offer still stands for the recipe I have - I actually found out the name of the woman I got it from - she's a fellow CC'er and Oklahoma State Sugar Art Show award winner - Michele Foster!
I would love the recipie!!! I thought I had sent a pm to you. I will try again. Thanks!
Someone posted a recipe for Jello fondant last week. I want to give that a try sometime. Maybe you should try that recipe. I believe it is in the recipe section now. Either that or do a 'search' for Jello fondant. I use the MMF and love it. Good Luck
I have found that problems with tearing european fondant is because of the fondant being too soft. There's either too little CMC (tylose) or too little powdered sugar in it - usually the latter. It needs to mature for 24 hours in the fridge and when you take it out it is very hard and crumbles when broken apart. Must be kneaded quite a bit to be pliable, but it is a great fondant once you get to know it - and cheap.
Mine is made out of eggwhite, corn syrup (glucose), powdered sugar, tylose and flavoring.
I have found that problems with tearing european fondant is because of the fondant being too soft. There's either too little CMC (tylose) or too little powdered sugar in it - usually the latter. It needs to mature for 24 hours in the fridge and when you take it out it is very hard and crumbles when broken apart. Must be kneaded quite a bit to be pliable, but it is a great fondant once you get to know it - and cheap.
Mine is made out of eggwhite, corn syrup (), powdered sugar, tylose and flavoring.
I didn't know it had to go in the fridge. The recipie I used didn't mention tylose. What is it? Thanks!
If you still have problems with your fondant and want to buy the Satin Ice the following website has it at a very inexpensive cost with reasonable shipping costs too: http://www.intotheoven.com/rolled-fondant-c-2_145.html
20 lb for $49.00 which works out to be about $2.50 per lb. I paid only $5.00 shipping to Germantown TN for mine.
The first fondant i ever made was a mm fondant and i had no problems and it taste great!
misterc:
while your searching around looking at SatinIce fondant, check on the Pettinice fondant too. I've not used MMF so I can't give any suggestions for you on that.
As mentioned earlier, tearing is usually a sign of not enough oil while kneading or powdered sugar when making your own.
(P.S.: thank you for your nice comments on my Riding Hat Cake last night)
misterc:
while your searching around looking at SatinIce fondant, check on the Pettinice fondant too. I've not used MMF so I can't give any suggestions for you on that.
As mentioned earlier, tearing is usually a sign of not enough oil while kneading or powdered sugar when making your own.
(P.S.: thank you for your nice comments on my Riding Hat Cake last night)
I'll check for Pettinice and you certainly deserved the nice comments! That hat was awsome!
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