I see that the glycerin is optional. What does it do? Does anyone on here add it and what is the difference in the fondant if you use it or not? Thanks!
I have always used glycerin in the fondant. I haven't tried it w/o but I've heard that it helps with the stretchiness of the fondant. Anyone else know for sure?
I've too heard it helps with the stretchiness.
For some reason, None of the Cakescanada.com links are loading for me, inlcuding just typing in the website, but here is the link to the rant. Hopefully it works later or for somebody else.
http://cakescanada.com/forums/viewtopic.php?f=8&t=63&st=0&sk=t&sd=a
Why does the daisy recipe say to never use cornstarch on fondant? I know a pastry chef who uses ONLY cornstarch when working with pettinice.
I used Michelle fosters fondant and loved it. The flag cake in my photos was made with it.
I see that the glycerin is optional. What does it do? Does anyone on here add it and what is the difference in the fondant if you use it or not? Thanks!
I have always used glycerin in the fondant. I haven't tried it w/o but I've heard that it helps with the stretchiness of the fondant. Anyone else know for sure?
The glycerin will slow down the drying of the fondant. That way, it is less likely to tear or get "elephant skin".
If I am working on a draped effect with fondant, I knead in a couple of drops of glycerin extra, both for working time and for softness.
HTH!!
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