Help!!! Disaster With Michelle Foster Fondant Recipe!!

Baking By meriam Updated 22 May 2013 , 9:05pm by meriam

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meriam Posted 22 May 2013 , 6:44am
post #1 of 5

hi everyone

i really need some help from CC members.

i m doing my first wedding cake for this week end,and i m soo stressed!!

i live in a hot and humid weather and i got troubles with my fondant recipes.

i ve tried so many of them.some of them used to work at a time but not any more,and i don t really know why.

i think it s because of the weather..

well,for the wedding ,i wanted to trust in michelle foster fondant recipe because i ve read so many good reviews about it.

i was sure it would work for me this time.

i followed every details of the recipe and every precaution and tips given by decorators that have tried it before .

i let it rest 24h room temp and today i planned to color it and tried to roll it just to test before the big day.

waw!!i m so disappointed!!! it was a mess!!!

it was on the soft side like the recipe mentionned it.

so i just added some powder sugar to get it right,but way !!!

it was so soft,and stretchy!!

so i added more powder sugar,little by little but i couldn t get it right.

it was "crumbly",if you know what i mean.


after a long time,i decided to try on a little piece of fondant to add glycerine,but it became soggy!!


so what did i do wrong? i followed every single detail of the recipe,and nothing worked: no powder sugar,no glycerine!!!


can someone help me,because i have to find a solution for this week end,PLEASE!!!

thanks a lot

4 replies
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cakefat Posted 22 May 2013 , 7:05am
post #2 of 5

I know I'm repeating what I've posted in many other threads about this..but go buy some carma massa ticino tropic fondant (order it if you need to) and don't waste your time/money/patience making your own fondant- especially in hot/humid weather. you will be amazed at how easy fondant becomes. 


for me, I won't ever waste my time making a fondant recipe again (not even all those 'popular' (very marketed) recipes that use half MMF (or candy melts) and half commercial fondant- same story-they just do not work in this type of environment (hot/humid).  pony up the extra cash for the CMTT and call it a day.


edited to say: ps- good luck on the cake and getting the fondant to cooperate! I know it is stressful!!

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vgcea Posted 22 May 2013 , 7:16am
post #3 of 5

AIt's often advisable to let fondant rest after it has been colored. All that heat from kneading and manipulation, plus the added moisture from the colors make for a very soft, not so great experience. You hot and humid weather doesn't help either.

When I have to color fondant, I do so at least one day before I need it to allow the product rest and to see how the color develops.

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lapazlady Posted 22 May 2013 , 10:54am
post #4 of 5

Don't give up on the fondant.  Take the crumbly fondant, add some Crisco and knead it in.  I put a daub on my hands and work it into the fondant.  (Oh, in the summer, we have 95% humidity and 108 degrees.  I know what you're dealing with.)  Crisco, in moderation, can save the day.  Homemade fondant tastes much better than commercial.  That said, commercial fondant is easier to work with. 

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meriam Posted 22 May 2013 , 9:05pm
post #5 of 5

thnak you ladies for your help

i will try to work on it today(it rested overnight ,colored,so i will figure out how it goes)

i will try crisco as well.

anyway,i m about to try anything that can help,but i m a bit disappointed!!

as for CMTT,i ve heard a lot about it those times,but i cant afford to buy on line,do i won t have any chance to try it,unfortunately!

thanks for your support,that helps me a lot

happy baking

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