Fondant problem , help
Hi , what can I do if my fondant is tearing apart when I left it to cover a cake. I never had this problem before , any advice ?
Thanks
Replies to This Discussion
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Permalink Reply by Deah on
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Did you roll it too thin? Is it stretching and then tearing or just plain tearing? If it's stretching you need to add more sugar.
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Permalink Reply by nadah on
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I rolled it thin ,Tried rolling it thick it's still tearing apart when I left it
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1 cup corn syrup – 1cup shortening _ 2 pounds of icing sugar – salt and flavoring , it's always work with me and it's taste good , but the last two times didn't work
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I've never seen that recipe before. I have no idea what's going on with it. Could it be humidity or heat?
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Permalink Reply by Christina on
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This recipe is for a rolled buttercream fondant. I used to use it a lot. I now use marshmallow fondant as it is very forgiving. Back to your problem. Your mixture is too dry that is why it is tearing. Add extra shortening and grease your counter when rolling out the fondant. Extra icing will make it dryer.
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Yes Christina its buttercreem rolled fondant , but the fondant kind a soft ( thats why i like it ,easy to roll) adding more shortening might make it too soft and oily . I well try any way
thanks Deah & Christina
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Permalink Reply by Karen Marie on
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Nadah I use marshmallow fondant..love the way it rolls smooth and drapes well on the cake..tastes great too..
Marshmallow Fondant with Lemon Juice
Ingredients:
16 oz. mini marshmallows
2 Tbsp water
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup or glucose
1 tsp vanilla
2 lbs (approx 7-8 C) confectioner's sugar, sifted
1/2 C vegetable shortening
Directions:
Grease microwave proof bowl w/ shortening. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy but NOT over heated.
Take out of microwave and immediately add corn syrup, lemon juice and vanilla. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 6 cups, grease your hands well with shortening and knead the mixture in the bowl. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, re-grease hands, and knead well. If mixture seems soft, add one or 2 additional cups of powdered sugar. (You can do this in a mixer with the dough hook)
Shape into a mound and put a coating of shortening on outside. Double wrap in cling wrap and insert into a ziplock bag. Press air out of bag and seal. Allow to rest overnight but can be used after sitting for a few hours.
CHOCOLATE MARSHMALLOW FONDANT VARIATION:
Add to recipe ingredients, above:
Dark chocolate MMF:
1 ounce melted semi-sweet or bittersweet chocolate
1 tablespoon cocoa powder, Dutch-process or natural (Natural gives a more pronounced flavor)
1. Follow instructions for melting the marshmallows. Stir melted chocolate into the melted marshmallows. In a small mixing bowl, sift cocoa powder in a small mesh strainer over one cup powdered sugar and combine.
2. Sift cocoa powder/powdered sugar over the melted marshmallows and knead until incorporated. Continue with recipe.
WHITE CHOCOLATE MMF VARIATION
Use 1 or 2 ounces good quality white chocolate. You may need more powdered sugar in the recipe. Follow instructions for melting the marshmallows. Stir melted chocolate into the melted marshmallows.
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