CakeTumbler
Posted 11 Aug 2009 , 6:12am
post #1 of 2
I've recently made a batch of fondant to cover a cake dummy, but the fondant is driving me crazy! I made a basic recipe that has work for me before, but this time the fondant has absolutely no stretch. It rips and tears before I can even get it on the cake. It's not because it is dry, it is very moldable. I kept it wrapped in plastic in a air-tight container, and I have even kneaded shortening into it. These are the ingredients I used: gelatin, water, corn syrup, glycerin, powdered sugar, and shortening. I don't know what went wrong.
Does anyone know any tricks to getting stretch back in fondant? I don't want to scrap this fondant I made otherwise it is a big waste of time and effort.
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