I made a batch of fondant last night, using a recipe from this website (Toba Garrett's). I think I might need to add more XXX sugar, but not sure. The fondant resembles the texture of play-dough more than anything else. It does not stretch at all and cutting a strip is impossible. Any suggestions?
I also made a batch of MMF to cover the cake in....let's hope the same problem doesnt occur there....
when I made Toba Garrett's fondant recipe I added around 1 lb more sugar than the recipe called for. I personally perfer Michele Foster's Delicious Fondant recipe (found here at CC)
I tried toba's fondant and although I liked the taste better than MMF, toba's was too crumbly - almost like the play dough you refer to. I ended up making a last minute batch of MMF and everything went smoothly from there on. I will keep experimenting w/others but not on the day a cake is due.
I just posted this one the other T.G. thread... I had divided the recipe in half once all the ingredients were mixed. One half red, one half blue. The red half is the problem! I just finished working with the blue and everything was fine! The only thing I can think of... I spent ALOT more time kneading the red half because of the coloring, getting the perfect shade.
I also made Rhonda's MMF to cover the cake in, got that done perfectly (my 1st time, woohoo!) and luckily have some extra left over. I will try dying that red and hopefully the same problem wont happen again.
Any tips on dying fondant a true red without over kneading?
when making red, black or other deep colors put the coloring into the liquids before the powdered sugar is added. If you allow that overly kneaded red to rest, it will likely be better the next day. Your trouble may also be caused by all of the extra liquid you had to add to make the red. To compensate, you would need more sugar. Try letting it rest before adding any more sugar (which would require more kneading of course)
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