I had 2 cakes due for today and stupid me did 2 things wrong I tried new fondant and new buttercream uggh what a mistake. I really wish I new how terrible chocolate fondant was to work with before I tried to use it to cover my cake. I had a barn to make and I had the colors red and black from a previous canceled order. And I tried making my buttercream with high ratio shortening but I didnt know that you were supposed to decrease the amount of shortening you use so my shortening was ultra soft and would not crust at all. What a nightmare to try and make these cakes, they came out okay I guess I am definely not happy with the barn but have to give the client something and I am out of time. The other cake is just okay as well although its only for my father in law so I have to say after working like 6 hours on a barn I didnt like, my desire to make his cake kindof fell short. I will try to post pics later. The only good thing is that I found out how horrible chocolate fondant is to work with I have a bride that I promised it to on Sept 7th. I now think I am going to order satin ice to have as back up, just in case.. My question is is there anyway to make Chocolate fondant useable I have 20lbs of it and really need to try to cover a 4 tier weeding cake in it any tips would be great. TIA...
What brand was it? I've used satin ice choc fondant lots of times and really like working with it.
Sorry you had such trouble with it.
I can't say I've ever had trouble working with chocolate fondant... what brand is it?
If it's Choco-Pan fondant, I concur!! The stuff is almost impossible to work with! Even for accent work, I had trouble with it. It is VERY soft and if you tint it with any amount of gel, it gets even softer and harder to roll out or cover anything! I ended up throwing quite a bit of it away!!
I've made chocolate MMF and it worked fine. Sorry to hear of the problems you're having.
I just did a cake that was brown and used chocolate fondant.... not sure the brand, didn't know if I had enough so mixed in some wilton white and added extra brown gel coloring and it worked fine.
not sure if it was because of the wilton's which I have found very easy to work with, or I might have had good chocolate fondant....? They all seem so different (texture & elasticity)and I have vowed never to make my own from scratch.... very frustrating to work with 
.....and I have vowed never to make my own from scratch.... very frustrating to work with
Have you made some and had a bad experience? I have good luck doing the mixing in my KA using the dough hook. Sorry you're having a hard time! 
I am sorry you had so many problems. I have used chocolate Satin Ice several times and it always comes out fine and I am no expert. The chocolate Satin Ice tastes good also.
I mix white chocolate caljava fondant 50/50 with satin ice either colored vanilla or white. And the same with satin ice and caljava dark chocolate noire they have. This improves taste and keeps it more pliable and durable to use. Worked wonders for me.
.....and I have vowed never to make my own from scratch.... very frustrating to work with
Have you made some and had a bad experience? I have good luck doing the mixing in my KA using the dough hook. Sorry you're having a hard time!
the recipe I had before; geletin, corn syrup, powdered sugar etc... was easy to make, but had no elasticity at all, would tear when trying to place on cakes and never seemed to smooth out without cracks and drying... Tried MMF the other day, much easier to use and to make. It was much better (than other recipe).... But since the other was so hard to work with, I thought I would just eleviate the frustration altogether and add Wilton in with it 50/50 before trying it alone. . . Love to decorate the cakes, but one bad batch of fondant and the frustration that comes with it can ruin a good day 
Sorry you are having trouble! I know how frustrating that can be!
You can make your fondant a little firmer by blending in some gum-tex powder. I've done this before, and it's worked for me.
Quote by @%username% on %date%
%body%