k, swing, hun,
I'm gonna ask ya coupla questions here about your processes......
How big did you roll out your fondant hun? (a little crisco on the fingers works great for rubbing out those little tears) Your fondant needs to be about 2-3 inches larger than what you are covering.
After you've smoothed the fondant to the sides (here's a wonderful video tutorial on that... http://www.atecousa.net/learn/satin_ice_1.shtml
Just watch the man do his thing and you should have a nice grip on applying fondant to cakes.
NOW, as for the frosting thing hun, I don't know of any recipe that duplicates the canned junk i mean stuff. I don't think that we can buy those ingredients much less pronounce them. LOL. But there is hope hun, here is a link to a recipe on this site that is for good ol' american buttercream... http://forum.cakecentral.com/cake_recipe-1596-Crusting-ButterCream-Faux-Fondant.html
Hope this helps ya hun.
chaptlps it wasnt the applying that started the problems. It was when i rolled it out. It started to what i call tear then. It wa slike when you take a marshmellow and pull it gets like tear/stress lines in it (like stretchmarks but worse haha). So when i put it on the cake i flipped it so that "bad" side would be down but it was like that on the other side too. Maybe i didnt put enough 10x in ??
Yea i know a lot of peopel HATE the canend stuff but i swear my family loves chemicals or soemthing because if i made a box of DH with some canned icing (even the cheap store kind) they are in heaven. Oh well.
thanks for the recipe i will give it a whirl.
by the way i rolled it plenty big (15 on teh measure wheel for an 8 inch round). I just can never smooth that bottom edge i alway sget folds or cut too short. Ill just watch the video over and over haha.
PLEASE listen to your mixer and DO NOT add all the sugar in!! I broke a NEW 6qt KA AND a NEW 7qt Delonghi because I mixed too long with too much sugar. You may have to finish mixing by sometimes.
Don't give up, just don't overwork your mixer.
I have been making it in my 25 yr old smaller KA with no trouble now that I am listening to my mixer. When the DeLonghi comes back from the shop I will give that one another try while it is still under warranty.
awww man,
sorry bout that hun (the family liking that stuff, I tried decorating a cake with that, man it was runny it sloughed off the cake and I even tried adding extra ps to it to thicken it up so I could make roses with it, can we say "deeee-saster) Now don't get me wrong, I like the taste of it, just not the texture. So, if I have too, I use it for filling (no roses in the middle of my cake, at least I hope not. LOL).
K, now for the fondant prob, I think what happened is that it was a little on the dry side (belive me it don't take much sugar one way or the other to cause strange things to happen).
Next time you make the fondant, pour in your sugar as instructed except for the last cup or so, and if it is still sticky then add just a little at a time. Fondant is kinda like bread dough, it all depends on the humidity as to how much sugar you have to actually add, or flour (bread).
Like I said in my previous post, I like mine to be a little on the sticky side. I don't know if I can explain it ok or not but here goes..... I add the sugar except for that last cup, and then watch my fondant. If it forms a ball and then goes back to sticking to the side of the bowl it's almost ready. So I check it and touch it to see if it sticks to my fingers, if it sticks too much and still feels wet, I add more sugar, just a little at a time (like a Tablespoon or less). Run the machine again, making sure that it goes from a ball back to clinging on the side of the bowl, do the ol' pinch test again and if it feels a little bit sticky but not wet, it's ready.
Let it rest so the sugar can absorb all the moisture and cool. I know it's soooo tempting to go ahead and use it when it's nice and soft, but it will crumble and crack and not hold together.
Then you knead it like a massuese (sp) for about 10 min minimum (yeah I know that's a long time, wish we could just throw it back into the ol' KA and let it do the dirty work, but alas).
Then after it's been kneaded til your knuckles almost bleed (just kidding) then it's ready for rolling, playing, throwing chunks at the dog (o sorry, hehe)
With a little practice and the patience of a saint, you should end up with a beautiful cake.
chapt: yea you cant decorate with it unless you get the "whipped" kind and even then its not great. The taste is what i love. Im thinking of icing my cakes with it and then decorating with the 1/2 butter 1/2 shortening stuff. I need to wait until its on sale though cause it is kind of pricey compared to hommade.
I will try the MMF again but right now i still have a bunch of the last batch. Do you know if you can add gumtex to MMF to make roses like in course 3??
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