fondant and corn starch
I just watched a short video on the home page and Norton Davis is showing how to cover a cake in fondant.
He says there is a chemical reaction if you use corn starch to roll out your fondant and says always use powdered sugar!
I always use corn starch. Always have, I like the feel of it so much more than powdered sugar.
Curious if anyone knows what the chemical reaction is that he is speaking of?
Replies to This Discussion
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Permalink Reply by Goreti on
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From what I understand, the chemical reaction is fermentation. When cornstarch gets wet, it can ferment using the sugar in the fondant. It degrades the fondant which can become a gooey mess and give it a bitter taste.
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Permalink Reply by Linda Wolff on
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Goreti, thanks for that information! I have used corn starch with an expensive brand of fondant and it just made it one big mess! I'll know better next time!
Goreti said:From what I understand, the chemical reaction is fermentation. When cornstarch gets wet, it can ferment using the sugar in the fondant. It degrades the fondant which can become a gooey mess and give it a bitter taste.
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