My Fondant Sometimes Shreds While Kneading!

Decorating By LaFrolla Updated 29 Mar 2012 , 3:33am by icer101

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LaFrolla Posted 29 Mar 2012 , 2:29am
post #1 of 3

Hi ladies,
I'm all about marshmallow fondant, usually can make it without issues, but occasionally, like tonight, I encountered a problem with it. I made 3 batches. Two of the three had perfect consistency. The third and last when I kneaded the sugar into it I could tell wouldn't work out. It seems to shred or rip apart while kneading. I tired adding more Cisco, nope. Nuking it for a few seconds, nope. It's like It lost all elasticity.
Thoughts? I don't want it to happen again!

2 replies
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BakingGirl Posted 29 Mar 2012 , 3:20am
post #2 of 3

What about adding a drop or two of glycerine, that should help with elasticity. Also it might benefit from a bit of rest, just to let all the moisture absorb and distribute.

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icer101 Posted 29 Mar 2012 , 3:33am
post #3 of 3

some people add little glycerine , some add glucose or white syrup. this is a good site to read. hth

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