Did you let it sit for 24 hours? I don't use that recipe but the one I do use needs to rest before using.
hmmm...interesting. I just made toba's fondant too and had the EXACT same problem. I am letting it sit as we speak so we'll see what happens. I too would like to know what others advise in this situation.
I (mistakenly, I believe) added more PS in hopes it would hold up better but all it did was make it sweeter. Now I think it may be too sweet to eat. I may have ruined a perfectly good batch. Well I plan on trying Michelle Foster's recipe tomorrow so maybe I can mix the two together and see what I get....
I use Michelle Foster's all the time now. AFter I let it sit it's fine.
When I made this recipe I had to add nearly a whole extra lb of powdered sugar. Michele Fosters was a better recipe IMO. It was smoother and easier to work with and had a less sweet taste.
I made it several days ago, and its been in the fridge. I used it a day after i made it to put accents on a cake. I rolled up balls to place around the bottom of the cake, the balls I made with the wilton stuff stayed round as I placed them on but these ones seems to get all uneven.
I will look up the other recipe you suggested and give it a try as well. I am just learning how to make and use fondant, so its nice to try different recipes to see how they all turn out!! thanks for your input!!
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