Lumps In My Marshmallow Fondant

Decorating By Armorone Updated 13 Apr 2013 , 3:05am by kazita

Armorone Cake Central Cake Decorator Profile
Armorone Posted 13 Apr 2013 , 1:10am
post #1 of 6

I have powder sugar lumps in my fondant. I sifted it and they seem to be worse. I knead and knead and they don't go away. Any ideas on how to not have lumps in my fondant?

5 replies
Norasmom Cake Central Cake Decorator Profile
Norasmom Posted 13 Apr 2013 , 1:34am
post #2 of 6

Try adding some glycerine or a little bit of shortening when you knead.

Armorone Cake Central Cake Decorator Profile
Armorone Posted 13 Apr 2013 , 1:45am
post #3 of 6

I've read that some people add less powder sugar. The rec. I use calls for 2lbs of powder sugar. Can I add less?

cheatize Cake Central Cake Decorator Profile
cheatize Posted 13 Apr 2013 , 2:38am
post #4 of 6

Yes, you can add less. I only what the fondant tells me it needs.

 

I stopped getting lumps when I quit overheating the marshmallows. I make sure to stir the mm quite a bit before I start adding the powdered sugar. Mine didn't seem to specifically be powdered sugar lumps, though.

kazita Cake Central Cake Decorator Profile
kazita Posted 13 Apr 2013 , 2:49am
post #5 of 6

AThis article here says to add alittle water a drop at a time.

whatscookingamerica.net/PegW/MakingFondantQA.htm

kazita Cake Central Cake Decorator Profile
kazita Posted 13 Apr 2013 , 3:05am
post #6 of 6

AThe article also says to let the fondant rest overnight and that might help dissolve some of the lumps.

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.