Okay, lately I've been having some trouble with my fondant. It's the same kind I always use, but it seems to be acting up. Can someone please tell me, Is it the heat, humidity, over-working??? Instead of the fondant looking completely smooth, it looks very pourious (sp?). And sometimes it looks like little craters in the fondant that can turn into little holes.

Any ideas? I would much appreciate it! Aloha!

bump

I m still new here, but what is "bump"?

A bump is when some one does not have an answer to question, but doesnt want to read and run, so they bump your post, so it becomes more popular and shows up in the most post thread more often its a very helpful thing.


what are you kneading/rolling your fondant on ? powdered sugar or cornstarch? it could be that its drying it out much along with a mix of the heat. If thats the case, rub a little shortening into your fondant to bring it back to life.

If this hasnt happened before, then it could be your work surface, if you want a smooth finish when rolling, you will have to roll it on something smooth, otherwise your fondant will form to anyshape that its applied against x

Oh, thanks for educating me.

I use powdered sugar, use a lot of crisco too when I notice that my fondant is drying up while kneading. I have to put it back everytime to microwave for less than 10 sec to soften it. The new table I got had pin holes on it probably causing the fondant to dry.

Powdered sugar dries out fondant - try using cornflour instead

I always seem to get those pock marks with MMF. Commercial fondant doesn't cause the same problem for me.

I have this same problem, but not every time, just sometimes. I posted about it before and never did figure out the problem. I went from MMF to MMF and thought it was solved, but last time i got the pock marks again! Maybe it does matter where you roll it, because I used a different counter the time before last and it was perfectly smooth. Weird. If anyone solves the pock marked fondant issue, please let me know!