seriously if you make your fondant, could you please PM me or something... i really need some help!!
i started making my fondant after tasting some homemade fondant once. I can't go back to the store bought gummy gunk.
but i am having problems with mine.
its either too soft and sticky or too hard and crumbly.. is there a happy in between??!!!
i noticed on a old pale of commerical fondant i have that they put gum trag in theirs...what purpose would this serve??
my recipe consists of gelatin, water, glucose, glycerine... and icing sugar.
i make 11# at a time.. roll in parchment thats been greased with shortening, wrap in plastic and let it sit over night to rest.
i really love this flavor, and want to continue using it.. but, i need to slove this problem!!! please help me... i would REALLy appreciate it!!!!!
thanks
I just make MMF and I do not have a problem. I have seen alot of posts about
Rhonda's Ultimate MMF, but I havn't mafe it yet.
http://www.cakecentral.com/cake_recipe-3183-Rhondas-Ultimate-MMF.html
Stephanie
I make Michele Foster's and love it. Sometimes I have to adjust because of temperature and humidity, I guess. There is a happy medium, it just takes some practice to know how to find it!! (still working on it sometimes!)
Too soft&sticky - add powdered sugar - but be careful not to go overboard, or it will end up really stiff.
Too hard/crumbly - not enough elasticity agents (real term?lol) per amount of powdered sugar, etc. Add a little shortening, and also you can add a little glycerin -but do both of these a little at a time.
When I make my fondant, I usually leave it a little soft/sticky and don't add all the powdered sugar when I'm first mixing it in the mixer. I knead more p. sugar into it until I like the feel of it, but still soft, because it will harden more over time. I also knead at the same time a little shortening - some people actually put it in their recipe. HTH!
i use michelles foster's recipe as well... works like a dream... make sure you are putting enough powdered sugar into it.... what i so is add half... mx with a dough hook... then i grease my counter top and my hands... pour the rest of the p.s on the counter and knead the "dough" until it is at the right consistantcy for me... rememeber tho u knead ( haha get it??) to let it rest for 24 hrs so the sugar gets all absorbed... when u take it out to use... you may need to add the more sugar...
also if you fondant in crumbly... try kneading it for a while to see what happens... the warmth of your hand might be enough to bring it back..
I make my own. It is like a varigatied version of wiltons homemade recipe. I add candy clay to it. It really tastes great.
I got my recipe at a SC ICES DOS and unfortunately I didn't write down who passed it out so I can't give credit. I use basically the same ingredients. I do mine in my KA until it feels right and I also don't always use all the powdered sugar. and sometimes I use more depending on the weather. I use mine immediately and what is left I wrap tightly in plastic wrap and then put into air tight Lock and Lock brand plastic containers. It stays perfect for months. You can also add a few drops of water if it feels too dry. I' haven't a clue what gum trag does.
i have made 3 different recipes.
MMF (on this site's recipes section)
Rhonda's Ultimate MMF - also here
and Toba Garretts fondahnt. 
(im not sure if it's posted here, i got it from her book)
I liked all of them but love, love, loved Rhonda's the best. it was easier for me to manage. with the other two it might have been just not enough experience on my part. who knows.
no idea about the gt.
I just made my first fondant (MMF) cake tonight. And I have to say it was sort of easy. I used the recipe from this site. It's easy and awesome! I just have to get down the smoothing for the buttercream.
It also tastes very good! My neice loved it too!
Good luck!
Josie
I made Rhonda's Ultimate MMF and it came out great. I left out the lemon extract since I didn't have any and in my opinion I didn't miss it. It was smooth, pliable annd looked great on my cake. I really think the corn syrup helped because I made MMF before without it and it was really hard and stiff. Just know that you probably won't use all of your sugar. It depends on the humidity and amt. of liquid in it. (it also depends on the amt. of marshmallows. I can only buy 10 oz bags and the recipe calls for 15 oz. so I just eye it.) You just have to keep working it until you get it to a good consistency. It took color beautifully too. I made hot pink, bright orange, bright yellow, bright buttercup yellow, and a bright leaf green with it.
I don't remember what gum trag is - I know I've seen recipes with it, like for gumpaste, etc.?? I add tylose to my fondant to make it harden more quickly when I'm making figures or flowers with it. Not sure about the gum trag, though, but you could just look it up and see what it is, that should tell you what it's used for. It may be for elasticity? Or to hold it together?
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