I tried Rhonda's Ultimate Fondant Recipe last night and I tasted it today the taste is awesome but I have some problems it was my first time making it and when I went to roll it out there were little specks in the fondant did I not knead it correctly? Then I made Sugarshack's Buttercream which is also awesome but it will not crust WHAT HAVE I DONE WRONG IN BOTH CASES HELP LADIES!!!!!! I have a birthday cake tomorrow Thanks in advance!!!!!

Everyone keeps talking about Sugarshacks frosting but I can't find the recipe.

Just go to recipes and type in sugarshack and it the recipe will come up

the first time i made MMF i had specs in mine also. i made another batch this weekend and i was sure to knead it much longer and it worked out a lot better! i also considered sifting my conf. sugar but kneading longer seemed to do the trick

Is it too humid? My crusting cream cheese frosting that I made the other day took a LONG time to crust over, and I figured it was from the humidity...I could be wrong, though.

I don't have much luck with crusting buttercream, either, but I live where it's REALLY humid, so that may indeed be the problem. About the fondant, I'm not a person who loves to sift either flour or powdered sugar, but sifting - maybe even two or three times - is a must when you're making home-made fondant. Sugar, and especially powdered sugar, absorbs moisture, so it may have tiny lumps in it if you don't sift. This doesn't matter too much in a dough, which will get beaten in a mixer, but since fondant is basically only mixed and kneaded, it's important to weed out all the little clumps that can form. If you've already made the fondant, there are two things that will help. One is leaving it to ripen several more hours and the other is a WHOLE lot more kneading,

Well ladies I ended up making more buttercream and that's what I wused and just did fondant accents my little cousin loved the cake she came in with her mouth wide open she loved it so all the stress was worth it just ot see her face light up.

I made a batch of fondant with "pimples" in it once. I think it was because I didn't let the marshmallows cool down enough (or I let them get too hot) before I mixed it with the ps. That's the only thing that I can think that I did different.

I was making several batches of fondant last week and I kneaded the first batch for what seemed like forever. This is always my least favorite part of making a cake, so I figured there has to be a quicker way. I added 2 TBS of water over the marshmallows before putting in the microwave (as instructions called for). As soon as it was melted completely, I added about 3/4 of the 2lb bag of PS and began to stir. The mixture became fairly dry (reminded me of making gumpaste) and then I added 2 more TBS of water and continued to stir and then turned out and began kneading as usual working in the rest of PS. It came together SO much faster. I did the next 3 batches like that and I had very little problem w/ the little PS bumps that typically cause me to have to work the MMF so long.

I made my first ever MMF this week without shortening, just 1lb marshmallow melted with 2tbsp of water then 2lbs of icing sugar. I added half the icing sugar to the marshmallows then poured the other 1lbs on the clean counter. I poured the marshmallow mixture on the pile of icing sugar and kneeded it with my hands, keeping my hands covered in icing sugar all the time. Worked a treat.