How can this be buttercream when there is no butter in it at all?
This was easy to make and tasted good but it does not harden. It stays really stretchy and will not work with details or bows or any design that requires the fondant to get hard. I added tylose and gumtex and all the ps and it still was too stretchy I think I iwll have to go back to mmf and store bought...Statin Ice.
Thanks for the recipe, It tastes great and is easy to make!!! As for not hardening, I havent had a problem with that.
I was looking for a non-mmf version of a homemade fondant and would like to use this, however I wanted to make sure that this would definitely stiffen. Has anyone else, or the originator, had any issues with hardening? Thx.
I use this fondant when I can b/c it does taste better, but it does not stiffen/harden at all. It is great for covering small cakes, little 2x2s and the like, but not for covering a cake of any size at all. I use satin ice for covering and sculpting.
This is also known as rolled buttercream and I have used it for several years on my cookies. I don't use it on cakes as it is greasy.
When I tried to use this fondant it kept cracking on me and was so oily. Any suggestions, as it did taste good? I like to try and make everything from scratch for my cakes, but I've not been able to find a buttercream fondant that I can make on my own, so I've been using a store bought fondant. Thanks.
I know this as rolled fondant, nevertheless...it is easy peasy...but too greasy...lol...did I just rhyme. BTW...I love the taste of this also.
I posted earlier about this, I did find it to be very greasy. I coverd a 10" and 6" round with this and it took several tries. Because of the texture it was easy to repair tears. It tastes great and melts in your mouth not leaving a chewy layer on your cakes.
I have used this same recipe that my mother in law gave me. It tastes great, but I have a problem getting it to stay together while covering a cake with it. The solution I came up with was adding about half the amount of Wilton fondant to it. The taste was the same, but not completely home made. Has anyone run in to this problem? I would love to hear solutions to this so I would not have to add additional fondant to my mixture.
Thought it was just me. Should have read the previous posts before I made this. I used it for my daughter's cake. Was so frustrated with the tearing and the greasiness but I loved the taste so I did the best I could with it. Haven't given up hope cause my daughter who hates fondant liked this. Has anyone tried adding cornstarch to absorb the grease and to stiffen it a bit? Just a thought...
what about less corn syrup? I find if I put too much corn syrup in mmf, it goes to stretch and doesn't harden... I think I'll give it a try with 1/2 a cup of corn syrup instead of 1 cup. Thanks for sharing.
I have never done this so can you tell me how you would put i on the cake? =)
I made buttercream fondant and it just falls apart..no matter how much more powdered sugar i use. It tastes wonderful but cracks when I roll it. I added alittle bit to my MMF when using it for flowers or decorations so it wasn't a total loss.
I just made this for the 2nd time and got so frustrated with it tearing & breaking that I threw away the whole batch! Back to MMF for me! I don't know how anyone has success covering cakes with this! If there is a trick I'd like to know since it's easy to make & tastes good.
I tried to use it on a graduation cake, the recipe was SUPER easy, but oh so greasy! I h=ended up sendingmy husband to the store to buy some fondant. I would love to know if the cornstarch worked. I made a double batch of this fondant and would love to recover the materials and still be able to use it...
Very grease, made my cake to shiny.
I like this recipe because when you have to put in a strong color (dark blue) it does not break down as easily as MMF does, however it does not harden like we all would like so I have experimented by adding in Wilton's MMF and it is the perfect consistency when you are trying to cover a larger cake and need the pliability and does not dry out and crack on corners.
When I roll this out, I roll out on a plastic mat (which is covered in icing sugar/cornstarch). Since the rolled fondant rips everytime I try to pick it up, I pick up the mat with the rolled fondant on it, and place directly on the cake (mat and all). I then gently help the fondant come off the mat. I don't have probelms with it cracking from being too dried out, maybe it's because I live in a humid area though.
I heard you can add a little bit of tylose powder or gum tex ...
I am looking forward to trying out this one, but I think I may reduce the shortening a bit t reduce the shine. Thanks
I just used this recipe yesterday and it tasted great but what I noticed is that the colors started to run and it was as if the fondant was melting...it was not a hot day...about 65 degrees and the cake was sitting on a table under shade.
I have been making cakes for about three months and have never had a problem with it. Also it DOES slightly harden on cake after a hour or so. If you put it in refrigerator it will condensate. If it seems "greasy" or "sticky" then add more confectioners sugar. If you do not fallow directions down to the T even though they are simple your results will be a cracked or greasy surface. I have used coloring in my rolled buttercream as well and have had no problems just patience for it to mix well with an even color. I LOVE THIS RECIPE! And taste so much better than regular fondant.