O.k I have used every rolled fondant recipe off the internet and cake central and all have failed badly. I cant get the fondant elastic enough to stretch as you roll it out without cracking. does anyone have a GOOD recipe for rolled fondant? Or ideas for why it keeps cracking?
have you tried Toba Garrett's recipe? i used it for the first time last night and it didn't crack while rolling. i did find it a little stretchy. i only used it to cover some rice krispies treats. so i'm not sure how it is on a cake, but i've read good reviews for it.
This is the only fondant recipe that I use.
900g icing sugar
1/4 cup cold water
1 tbs glycerine
1/2 cup glucose
5 tbs gelatin
almond flavoring
Measure the ingredients.
Sift sugar in a big bowl. Make a hollow in the centre.
Pour the cold water in a small pan and sprinkle over the gelatin . Wait until it resssembles a sponge.Put this over a pan of hot water and stir with a wooden spoon until it melts.
Add the glucose, glycerine and flavoring.Stir until mixture is runny.
Next step should be done quickly.
Pour glucose mixture immediately into bowl with sugar and mix with wooden spoon.
When it becomes difficult to mix with spoon , mix by hand to form a ball.
Cover immediately with saran wrap and leave at room temperature for 24 hours before using.
HTH
The recipe I use only contains melted marshmallows and icing sugar in the actual fondant. Of course I also use crisco and cornflour while kneading and rolling. The first time I worked with fondant mine was a little dry too. During my 2nd attempt I realized that I hadn't kneaded the first attempt fondant enough. Could that be it? Just a suggestion! HTH
It could be that you're using too much powdered sugar. I've never had to add all the sugar a fondant recipe calls for. Add enough so that the fondant is soft but not sticky.
Kneading is very, very important, too. Make sure you knead the fondant until it is perfectly smooth and pliable. This can take a long time (and a lot of muscle!)
Good luck!
I have never tried to make MM fondant. any threads to a good recipe?
http://www.cakecentral.com/cake_recipe-1949-Marshmallow-Fondant-MMF.html
I have never tried to make MM fondant. any threads to a good recipe?
http://www.cakecentral.com/cake_recipe-1949-Marshmallow-Fondant-MMF.html
This is the same MMF recipe I use and love. I subsitute some of the water for extracts/flavorings and it is so yummy!! And I read on here MMF can last for 6 months if stored properly. I personally store mine by putting a nice layer of crisco over the ball of MMF, then wrap it in suran wrap, then place it in the zip-loc bag, and lastly I store it in an air tight container(tupperware). The last one is an extra step I do, most just go up to the zip-loc baggie when they store it. And definately watch how much sugar you put in, only add as much as you need. I have never needed to use the whole 2lbs listed=) GL, and have fun! Jen
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