Michele Foster's Fondant - Too Stretchy??
Decorating By ceshell Updated 27 Mar 2009 , 4:25pm by Marianna46
Ok, so I made another batch of Michele Fosters, let it rest for the 24 hours and it is to stretchy... Can I save the current batch with white chocolate? I mean obviously it's too late to add it with the other liquids, but can i still melt some and knead it in? Oh, and I'm having a hard time with it sticking to my table, despite the shortening coating, any tips on that situation???
Based on what Michele has said, I think it sounds like you reallllllly need more powdered sugar. Anytime it is still sticky, more PS is in order. I would try that first!
Ok, so I made another batch of Michele Fosters, let it rest for the 24 hours and it is to stretchy... Can I save the current batch with white chocolate? I mean obviously it's too late to add it with the other liquids, but can i still melt some and knead it in? Oh, and I'm having a hard time with it sticking to my table, despite the shortening coating, any tips on that situation???
Knead in some more powdered sugar on a surface covered with powdered sugar. The shortening will only continue to soften and weaken it.
White chocolate can be kneaded into it. Use soft, not melted white chocolate. Don't add this until you get the fondant a little bit stiffer with powdered sugar, no shortening. The white chocolate could make it soft again.
Please read my post about my updated version of the recipe: http://www.cakecentral.com/cake-decorating-ftopicp-6309232-.html#6309232 It has a link to the recipe and extra information for fixing fondant problems. I think all of your questions will be answered.
Michele
Thank you so much! I covered a cake in this yesterday and it was a breeze, but today I'm working on R2D2, and he's kinda tall, so the stretchiness really showed. I got it done, though, with just adding powdered sugar. I didn't think it could hold anymore, but I was wrong. 
I didn't think it could hold anymore, but I was wrong.
Thanks for posting your results! That is exactly what I thought about my batch--it couldn't possibly take any more ps. Now I know that I am probably wrong. Can't wait to try to fix it up
This thread is so helpful - Michele, your recipe is fantastic! And I appreciate everyone's willingness to share their experiences. I just made the fondant for this first time this week and because I'm just making stuff for fun, I had half left over. I tried making it chocolate (really cocoa, I guess) tonight by using Toba Garrett's recipe of adding 2-5 TB per 8 oz of fondant. I ended up adding 5 TB of Penzey's dutch processed for 16oz, and it is really tasty! I probably could have added more, but this was a nice color, and with it being my first time I was playing it safe
I live in far east Texas where the heat and humidity are amazing. How will the fondant do in that weather, with the white and dark chocolate added?
I live in Texas also, before in Oklahoma where heat and humidity are a big problem. Try using a bit less glycerin for serious problems and a little more powdered sugar.
My question is, what if you have someone who is allergic to glycerin?
Honestly, I don't know what to tell you here. You could try adding a small amount of a cold pressed cooking oil (not olive oil) and little extra corn syrup.
HTH
Michele
Thanks for the tips about the humidity, Michele 
. I have absolutely no problems with your fondant being too stretchy (haven't tried the new version yet, but I will soon!) here in the high and dry reaches of Mexico City. But the advice will sure come in handy when I try making fondant in Cancún (where my children and grandchild live), which has about the same humidity level as Miami, if not just a tad more 
. And, of course, my whole year revolves around that one special project: my granddaughter's birthday cake (and her mom's one day earlier), which is in August - the most humid month in a place already known for how wet it gets! 
I'm actually looking forward to the experience this time, though.
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