Really Need Your Help! Fondant Consistency!
Decorating By tobycat Updated 12 May 2006 , 1:02pm by hiscocc
I know this is a lengthy explanation, but please read and help if you can. The 5-tier cake is for May 27, and I'm about to cry. 
Here's the situation:
I am making the Wilton recipe from scratch, which is what the bride wants. I don't seem to have trouble getting the right consistency for the smaller cakes, but when I try to make enough to cover the 16 inch square cake, the fondant cracks or looks like elepahant skin when I try to put it on.
Here's how I'm making it:
I take each individual batch and microwave it a bit. Then I knead each like crazy. Each individual batch seems okay, though I've been experimenting with adding more powdered sugar and water. Then I combine each batch to make one huge one.I make each batch individually (I need about 6 batches) and then I have to work each batch into each other. This gets really, really hard. Then, I try my best to knead the huge batch, but it's pretty impossible. I also make the batches at least a day in advance.
Here's what happens:
The individual batches seem fine, but, when I go to roll out the big batch, it just isn't right. Then, when I go to put it on the cake, it's sooooo heavy, it just seems to tear and crack all over the place, like it's too dry. If I add more water/crisco, it just gets too heavy and droopy.
Here are my specific questions:
1. Why is it working with the smaller batches but not when I combine them?
2. For the 8 cups of powdered sugar that my recipe says to add -- do I sift it first or just measure out 8 cups and then sift?
3. I can never ever seem to get it not to be sticky no matter how much powdered sugar I add -- why not??? I tried a little cornstarch, but was this a good idea? It never seems to get fully unsticky!
Thanks for any and all help! If this doesn't work, I will be fully demoralized!
The commercial brands (not Wilton) are very good. However, if you want to make it yourself, try another recipe. I use the Jacques Torres recipe I found on Foodnetwork.com Search rolled fondant and you will find his. It was easy to make and easy to use, and quite tasty.
There are couple of things that I would do differently, having had difficulties with this recipe.
First weigh you icing sugar 8 cups should weigh 2 pounds or 32 oz. The second use mixer such as KA with your dough hook. I have doubled this recipe with no problems. By doubling the recipe I have had enough fondant to cover a 12 inch cake with some to spare. But I do increase the shortening by 1 tbsp.
The fondant will always be somewhat sticky. But you should not be soupy. Once the fondant is mixed I coat plastic wrap with shortening. Drop the fondant and wrap for 24 hrs. The next day it is not so sticky and all I need to do is colour and roll out.
When I made this recipe by hand my fondant was dry and hard. It was exposed to air too long and was played with way too much.
With my KA I have no problems and have received many compliments about the smooth texture of my fondant.
Hope this helps.
The commercial brands (not Wilton) are very good. However, if you want to make it yourself, try another recipe. I use the Jacques Torres recipe I found on Foodnetwork.com Search rolled fondant and you will find his. It was easy to make and easy to use, and quite tasty.
I saw your cake photos....did you use the Jacques Torres fondant recipe mostly for your cakes?
There are couple of things that I would do differently, having had difficulties with this recipe.
First weigh you icing sugar 8 cups should weigh 2 pounds or 32 oz. The second use mixer such as KA with your dough hook. I have doubled this recipe with no problems. By doubling the recipe I have had enough fondant to cover a 12 inch cake with some to spare. But I do increase the shortening by 1 tbsp.
The fondant will always be somewhat sticky. But you should not be soupy. Once the fondant is mixed I coat plastic wrap with shortening. Drop the fondant and wrap for 24 hrs. The next day it is not so sticky and all I need to do is colour and roll out.
When I made this recipe by hand my fondant was dry and hard. It was exposed to air too long and was played with way too much.
With my KA I have no problems and have received many compliments about the smooth texture of my fondant.
Hope this helps.
I will definitely try it with the KA, but how long did you let it knead for? And, did you add the extra shortening while you were cooking it?
THanks! Sarah
I kneeded it until the icing sugar is just combined. It will still be stikcy but it should not be ruiny. I normally cover my hands with shortening and scrape it out of the bowl that way. The extra shortening is added at the same time as the shortening called for in the recipe.
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