Apparently I can’t post replies to my own post as a new member.
Id like to thank the ladies who gave me encouragement and advice on my original post.
Sandra, yes that’s the same recipe. I’m using a type of fondant called Noletta, which I suspect no one has heard of, it’s what I have available to me at the time. I roll it about 1/6 inch, large enough for the cake and a bit more, work really quickly, lift using my rolling pin and place on my very chilled cake. As soon as it’s on it starts to rip from the top, I don’t get a chance to secure the top at all or even smooth it. I watch those people placing fondant on cakes and I’m just dumbstruck to how easy it seems to them, their fondant looks like fabric and not dough.
Debbie, I don’t gave access to Renshaws fondant since I’m currently based in Dubai. The only other Fondant available is a Swiss brand and Massa Ticino which I’ve heard is the best out there but it’s a bit too expensive though I’m thinking I should just get that to see if it’s fondant or my skill is the problem.
Jchuck, my cake is ganached overnight before I attempt placing fondant over it. I did everything right the last cake I tried, I had no bulges or uneven layers, I used the upside down method to frost. The cake before the fondant looked almost perfectly straight sides and top. I’m also surprised Liz’s fondant recipe didn’t work, but I am thinking it’s probably the fondant, it’s locally made and I believe it’s the culprit. The mat sounds like a good idea, I’ll have to get one that’ll allow me to not add too much cornstarch because the fondant does seem dry when I roll it and not like how Liz explains the texture of fondant should be.
I will try again, maybe get a dummy cake this time and change the brand of fondant I’m using. I’ll update if there’s anything new. Thanks again ladies, best wishes!
I do roll my fondant thinner than 1/6 inch, more like 1/8th, but I don't know if that would have anything to do with it or not. Somehow, I really doubt the small amount of commercial fondant added to LMF is the culprit. Next time you make a batch of fondant, try adding more marshmallows or less powdered sugar. You may just need a bit of adjustment for your climate. I also make my gum paste, using Nicholas Lodge's recipe, which calls for four egg whites. I always use five, since four seems just too dry and stiff. Works a charm and a little tweeking might work for you too.
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