Question About Regular Fondant
Decorating By JulieBugg2000 Updated 2 Sep 2006 , 4:18pm by playingwithsugar
I love MMF and how easy it is to work with, and before yesterday I had never tried making any other kind. The problem is that my husband doesn't like MMF! (Says it's marshmallow overkill and he won't eat it).
SO, I tried the rolled fondant recipe that has gelatin, glycerin, and glucose syrup in it, and it seemed fine until I tried to roll it out. Did I do something wrong, or does it not have NEAR the elasticity that MMF does? It was barely stretchy at all, and got even worse when I tried to color it. Instead of having the elasticity that my MMF normally does, it seemed more like a paste, similar to what sugar cookie dough would be like.
How do I make regular fondant and still have the workability?!
Sorry, I can't help you. I've only made mmf or purchased pre made like satin ice. But here is another bump for you.
You could just tell your husband to deal with it and take it off....haha. I make mmf all the time and it's pretty much 50/50 on who likes it and who takes it off.
I have never used regular fondant but I add vanilla or butter extract to my MMF. I have also tried a few of the Lorann oils but haven't found the right taste. I've been told adding lemon flavoring and strawberry extract is really good but haven't tried those yet. I don't have any suggestions on the reg fondant so...
bump
Hey, JulieBugg!
You are correct, regular rolled fondant does not have the stretch that MMF has. And you will never get the stretch of MMF into it, no matter what you add.
I prefer it to MMF, as I have hot hands, and MMF turns to mush for me.
It does have a big plus to it, because it does not stretch, you will not punch a hole in it when handling it as easily as you would with MMF.
Theresa 
Thanks guys!
I may give the regular fondant another go and see how it turns out. I did manage to use it for the cheese for my cheeseburger cake, so it CAN be done Lol.
I used regular rolled fondant for the bun part of my cheeseburger cake (see my pix). I used white chocolate colored with gold powder color for the cheese on mine.
It actually made for very authentic-looking bread.
Theresa
Quote by @%username% on %date%
%body%