Glycerine Or Glucose For Crumbly Fondant?
Baking By Periperi Updated 11 Aug 2011 , 1:19am by cakestyles
I always use my homemade mmf for my cakes. I only seem to have trouble w/ crumbly texture when I use really dark colorant. I can't remember if I'm supposed to add glucose or glycerine to the fondant to help make it stretchy and pliable again. Also, how much do I add? Please help. Thank you!
Have you tried putting it in the microwave for 10 to 15 second increments and kneed? You can add a bit of shortening too.
I wouldn't put too much glycerin...I did that one time and it just made it worse.
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