Fondant Question

Baking By MiraCibo Updated 26 Apr 2011 , 3:26am by MiraCibo

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MiraCibo Posted 20 Apr 2011 , 1:21am
post #1 of 3

I thought I was being clever and went to my local bulk store and brought 5kg of Fondant. However it's quite sticky. On the side the instructions say: Heat fondant in Bain-Marie to 40-43 deg C. If the correct consistency is not achieved at this temperature, add some stock syrup.

Do I have to heat it as suggested to get it to rolling readiness?
HELP! icon_confused.gif Thank you!

2 replies
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auzzi Posted 22 Apr 2011 , 5:35am
post #2 of 3

It's the wrong product.

You have purchased Pouring Fondant .. the product that is commercially and correctly called "Fondant". This is the Pouring fondant used to coat Petit Fours and to make fillings for confectionery

Ready-to-Roll, Soft Icing, Plastic Icing or sugarpaste is the "Rolled Fondant" which is colloquially referred to as "fondant".

Pouring Fondant doesn't roll out. Check with the supplier to see if you can return it ..

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MiraCibo Posted 26 Apr 2011 , 3:26am
post #3 of 3

Thank you, I did just that. Phew. That was a close one. icon_smile.gif

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