Tearing & Gummy Fondant

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Permalink Reply by Stacy Robb on August 16, 2010 at 10:17pm

I love the pillow cakes on your profile, they are really cute. I'm making my first one tomorrow. Wish me luck.

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Permalink Reply by Karen Marie on August 16, 2010 at 10:19pm

I usually roll my fondant at least 1/4" thick...im my experience if it is any thinner it acts like a tight dress....shows everything underneath! It smooths out easier and doesnt tear or get gummy a much. I havent tried the Duff stuff :D but I hear mixed reviews....I prefer to use MMF...tried a few different kinds...SatinIce, Wilton, regular rolled fondant recipe with the gelatin and MMF...MMF just seemed to work best for me IMHO. The other thing is I try to get a good smooth crumb coat on my cakes..the better the foundation, the smoother the fondant goes on the cake.

Jennifer Cintron said:

I just did a friend's wedding cake using Duff's fondant. I don't work with fondant much but I wanted to try it out. I liked the taste soooooooooooooo much better than the Wilton fondant but it did bubble up much more easily than the Wilton and it was much softer. Also the color is more ivory than white. I didn't have trouble with it tearing or not keeping its shape, but I needed to use quite a bit of icing sugar to avoid it sticking. Also I found that I needed to roll it quite thick - at least 1/8 inch. I tend to roll it thinner but the Duff fondant is so much more pliable that if you don't roll it thickly, it shows any icing imperfections on your buttercream (and I had many since I only use a thin layer of bc on the cakes I cover with fondant). However it did stick to the cake easily - I never even touched my piping gel which is what I normally use to "stick" the Wilton fondant onto a cake. I think just keep your icing sugar nearby and you should be golden!

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Permalink Reply by Shari on August 16, 2010 at 10:20pm

Good luck Stacy, if there is anything i can help you out with, feel free to let me know! :-)

Stacy Robb said:

I love the pillow cakes on your profile, they are really cute. I'm making my first one tomorrow. Wish me luck.

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Permalink Reply by Shari on August 16, 2010 at 10:22pm

I would love to try MMF but i'm scared to! LOLOL

Karen Marie said:

I usually roll my fondant at least 1/4" thick...im my experience if it is any thinner it acts like a tight dress....shows everything underneath! It smooths out easier and doesnt tear or get gummy a much. I havent tried the Duff stuff :D but I hear mixed reviews....I prefer to use MMF...tried a few different kinds...SatinIce, Wilton, regular rolled fondant recipe with the gelatin and MMF...MMF just seemed to work best for me IMHO. The other thing is I try to get a good smooth crumb coat on my cakes..the better the foundation, the smoother the fondant goes on the cake.

Jennifer Cintron said:

I just did a friend's wedding cake using Duff's fondant. I don't work with fondant much but I wanted to try it out. I liked the taste soooooooooooooo much better than the Wilton fondant but it did bubble up much more easily than the Wilton and it was much softer. Also the color is more ivory than white. I didn't have trouble with it tearing or not keeping its shape, but I needed to use quite a bit of icing sugar to avoid it sticking. Also I found that I needed to roll it quite thick - at least 1/8 inch. I tend to roll it thinner but the Duff fondant is so much more pliable that if you don't roll it thickly, it shows any icing imperfections on your buttercream (and I had many since I only use a thin layer of bc on the cakes I cover with fondant). However it did stick to the cake easily - I never even touched my piping gel which is what I normally use to "stick" the Wilton fondant onto a cake. I think just keep your icing sugar nearby and you should be golden!

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Permalink Reply by Stacy Robb on August 16, 2010 at 10:27pm

Thanks :)

Shari said:

Good luck Stacy, if there is anything i can help you out with, feel free to let me know! :-) Stacy Robb said:

I love the pillow cakes on your profile, they are really cute. I'm making my first one tomorrow. Wish me luck.

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Permalink Reply by shay smith on August 16, 2010 at 10:42pm

Goodluck staci I wanna try too but I'll wait a minute and get more experienced first

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Permalink Reply by Karen Marie on August 16, 2010 at 11:02pm

LOL why is that? Just read the recipe a few time before you actually make it.. nothing to it...you'll see...just make sure that the fondant feels firm and not sticky anymore...like soft clay....

Here is the recipe I love:

Marshmallow Fondant with Lemon Juice
Ingredients:

16 oz. mini marshmallows (check weight on bag...I use the big MM's and just cut them up...they come in 16 oz bags)
2 Tbsp water
1/4 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla or almond extract
2 lbs (approx 7-8 C) confectioner's sugar, sifted
1/2 C Crisco or vegetable shortening


Directions:

Grease microwave proof bowl w/ Crisco. 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.

Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. (you can do all this up to this point in a standing mixer with the dough hook....grease bowl lightly and add marshmallow mixture first then one cup sugar at a time)

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 additional cup of powdered sugar.

Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest 24 hours for best results. Do NOT refrigerate. Will keep for a long time.

Shari said:

I would love to try MMF but i'm scared to! LOLOL

Karen Marie said:

I usually roll my fondant at least 1/4" thick...im my experience if it is any thinner it acts like a tight dress....shows everything underneath! It smooths out easier and doesnt tear or get gummy a much. I havent tried the Duff stuff :D but I hear mixed reviews....I prefer to use MMF...tried a few different kinds...SatinIce, Wilton, regular rolled fondant recipe with the gelatin and MMF...MMF just seemed to work best for me IMHO. The other thing is I try to get a good smooth crumb coat on my cakes..the better the foundation, the smoother the fondant goes on the cake.

Jennifer Cintron said:

I just did a friend's wedding cake using Duff's fondant. I don't work with fondant much but I wanted to try it out. I liked the taste soooooooooooooo much better than the Wilton fondant but it did bubble up much more easily than the Wilton and it was much softer. Also the color is more ivory than white. I didn't have trouble with it tearing or not keeping its shape, but I needed to use quite a bit of icing sugar to avoid it sticking. Also I found that I needed to roll it quite thick - at least 1/8 inch. I tend to roll it thinner but the Duff fondant is so much more pliable that if you don't roll it thickly, it shows any icing imperfections on your buttercream (and I had many since I only use a thin layer of bc on the cakes I cover with fondant). However it did stick to the cake easily - I never even touched my piping gel which is what I normally use to "stick" the Wilton fondant onto a cake. I think just keep your icing sugar nearby and you should be golden!

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Permalink Reply by jeri c on August 16, 2010 at 11:45pm

I have had those kind of results when using choco pan when it is high humidity or too hot. I only use Satin Ice so can't comment on the Duff's brand. If it is really hot I always do my fondant work either late at night or very early in the morning.

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Permalink Reply by Marilyn Arseneau on August 17, 2010 at 12:17pm

Where do you get Satin Ice?

jeri c said:

I have had those kind of results when using choco pan when it is high humidity or too hot. I only use Satin Ice so can't comment on the Duff's brand. If it is really hot I always do my fondant work either late at night or very early in the morning.

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Permalink Reply by Gretchen Belsome on August 17, 2010 at 5:30pm

I love the pillows to... Did you use the pan or did you carve these?

I have Duff Black fondant I bought, haven't used it yet, it was 25% off so I got it. I may try it on this next cake I am doing.

Stacy Robb said:

I love the pillow cakes on your profile, they are really cute. I'm making my first one tomorrow. Wish me luck.

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Permalink Reply by Shari on August 17, 2010 at 5:53pm

I used the pan, it was sooooo simple to make!! Thanks for the compliment! :-)

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Permalink Reply by shay smith on August 17, 2010 at 6:16pm

Okay the newbie has a question what pan did you use for the pillow cake I'm in love with all these cakes I wanna try it

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