Michele Foster's Fondant Disaster
Decorating By JuneHawk Updated 8 Oct 2007 , 1:45am by Sugarflowers
Last week, I made Michele Foster's fondant to use on a cake this weekend. I found it extremely difficult to work with. It stuck to everything. It took me several attempts to roll it out to cover an 8 inch cake. I used plenty of icing sugar and even shortening but every time I'd try to lift it it would be stuck on the non stick mat, then on the glass table. I was seriously about to give up, specially considering I was trying to get the cakes ready while my mother was painting the kitchen (but that's another thread).
So, the fondant tasted good but it was a horrible experience which has totally put me off making my own fondant in the future.
Anyone else have this problem with this recipe?
June
Michele is a CC member under the name Sugarflowers. Maybe you can PM her?
Deanna
When making the fondant the amount of powdered sugar that goes into the mixer will vary depending on the humidity and the actual amount of liquid you have made during the cooking process. If the fondant is still "oozing" down the dough hook, it is too soft.
Many times there will still some powdered sugar in the bowl when it is the right consistency. Even after it has the right amount in the mixer, you will still have to knead in some more powdered sugar to get it to the proper consistency. It should never be sticky.
It also must set up over night to allow the gelatin and other ingredients to absorb the moisture. If used too early, it will not work well at all.
I'm sorry you had such a difficult time with it. Don't give up. It could have just been a bad day for fondant. That does happen. 
Michele
Quote by @%username% on %date%
%body%