help,the correct ps in the fondant recipe
I have a problem with the "cup".In my country,there isnt measure in"cup" but 'g' or'kg'.i cant made perfect fondant because i dont know how many gram is 1 cup.I have google it but its in a jumble.someone said 1cup is diffrent with liquid and powder.
for example,the recipe ask for 8cup PS,my cup was about 220g,so i put all the 8*220g PS in the bowl.but its too many!today someone told me that if you measure PS,1cup is about 100g,so i tried it ,but its too few.
I'm confused ,which is correct ,and how many grams
the 1/2cup glucose is？
Here is the fondant i made ,its granular、powdery and cant be stretched too long.
Forgive me my poor english! TX!!!
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Replies to This Discussion
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Permalink Reply by June Kowalczyk on
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Yes Lyra
Your liquid and dry measure are different. I use metric sometimes, but ours are in ml & gm.
1/2 cup liquid would equal 125 ml
1 cup of ps would equal 240 ml
In grams:
1 cup dry equals 225 gm
Can't find liquid in grams as that is usually for dry measure only. Only ml for liquid.
I am sure you can find metric measuring cups & measuring spoons?? When making fondant, always strart with 1/2 amount of ps. You can always add more, but too hard to correct if you add too much. But you can always add more shortening to make you fondant more pliable and stretchy.
Hope this helps.
:o)
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Permalink Reply by Deah on
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Lyra, how about posting your recipe here so we can look at all of your ingredients.
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Permalink Reply by lyra on
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- 3 Tablespoons Warm Water
- 5 teaspoon unflavored Gelatin
- 1/2 cup liquid Glucose (you can get this from baking or some craft stores) or Corn Syrup in a pinch (but reduce the water if substituting corn syrup)
- 1 Tablespoon Glycerine (optional: improves softness)
- 6 cups Confectioners' Sugar, sifted
Deah said:Lyra, how about posting your recipe here so we can look at all of your ingredients.
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thank you very much,honey! if 1cup ps is 240ml,isnt ps too many?
- 3 Tablespoons Warm Water
- 5 teaspoon unflavored Gelatin
- 1/2 cup liquid Glucose (you can get this from baking or some craft stores) or Corn Syrup in a pinch (but reduce the water if substituting corn syrup)
- 1 Tablespoon Glycerine (optional: improves softness)
- 6 cups Confectioners' Sugar, sifted
1tbsp+2tsp gelatine;1/4cup cold water ;1/2cup glucose;2tbsp shortening;1tbsp glycerine;8cup ps
This is 2 recipes i have ,but all isnt sucessful!
June Kowalczyk said:Yes Lyra
Your liquid and dry measure are different. I use metric sometimes, but ours are in ml & gm.
1/2 cup liquid would equal 125 ml
1 cup of ps would equal 240 ml
In grams:
1 cup dry equals 225 gm
Can't find liquid in grams as that is usually for dry measure only. Only ml for liquid.
I am sure you can find metrid measuring cups & measuring spoons?? When making fondant, always strart with 1/2 amount of ps. You can always add more, but too hard to correct if you add too much. But you can always add more shortening to make you fondant more pliable and stretchy.
Hope this helps.
:o)
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when i made gum paste ,i found the glucose melt is too few that i cant mix when i add ps.
this is gum paste recipe:
- 4 cups Confectioners' Sugar, sifted (reserve 1 cup for later)
- 1 Tablespoon Gum Tragacanth (or Gum Tex)
- 1 Tablespoon Liquid Glucose
- 1 Packet Knox Gelatin
- 4 Tablespoons Warm Water (or 3 Tbs warm water + 1 Tbs lemon juice)
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Looks like you need some sort of fat (butter, shortening) in there.
FYI - 4c of powdered sugar = 1lb or 453g
Here's the recipe I use http://www.cakeswebake.com/forum/topics/michele-fosters-fondant-copied
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Hey Lyra
I have been out all day. Just now got onto CWB to check replies.
Ok. I don't use the recipe Deah does. Mine is:
1 bag: 454 gm of marshmallows
2 Tblsp/30 ml water
1 Tblsp/15 ml corn syrup or glucose
3 cups/3 x's 240 gms= 720 powdered/icing sugar
1/4 cup/60 ml shortening
Grease your counter top with a little shortening. Place your powdered sugar on top of greased area. Make a well/ small hole in the middle of your icing sugar to pour your melted marshmallow into.
Take a large glass bowl and smear well with shortening, place marshmallows, 30 ml of water & 15 ml of corn syrup/glucose into bowl. Microwave for 30 sec, remove, take a metal spoon that has been smeared with shortening ( melted marshmallow won't stick as much ) and stir. If not melted enough, micro for another 20 sec & stir again. Don't microwave more than 1 minute, or marshmallows will break down.
Quickly pour melted marshmallows into the center of your icing sugar. GREASE YOUR HANDS WELL with shortening, and begin to mix the powdered sugar into the melted marshmallow mixture. Using your hands is better than using your mimmaster. You can't tell the feel of the fondant, or if you are putting too much ps in when you use your mixmaster. Too easy to use too much ps.
Incorporate the powdered sugar, kneading it in. YOU MAY NOT NEED THE FULL AMOUNT OF ICING SUGAR. Just keep kneading in the ps until you feel it can't take anymore.
Your fondant should have some give, feel very elastic. Fondant might feel a bit sticky, but stop, you can always add more ps later. Wrap fondant right away with plastic wrap, twice and place in a zip loc bag or plastic bag. If you have a plastic container, put the fondant in that with a tight fitting lid. DON'T put in the refridgerator. Your fondant needs to sit for 24 hours. It needs time to rest & cure. When you take the fondant out of the bag/container, you may need a little more powdered sugar if it is too sticky, or some shortening if fondant feels too dry.
I have made this many, many times. Very easy, and turns out every time.
Hope this helps. :o)
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thx!!! love you!
I'll try again!
Deah said:Looks like you need some sort of fat (butter, shortening) in there.
FYI - 4c of powdered sugar = 1lb or 453g
Here's the recipe I use http://www.cakeswebake.com/forum/topics/michele-fosters-fondant-copied
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thx!
Its hard to find pure white mm(colorful&filling is common).I'll try your method O(∩_∩)O Love you！
when i made gum paste ,i found the glucose melt is too few that i cant mix when i add ps.
this is gum paste recipe:
- 4 cups Confectioners' Sugar, sifted (reserve 1 cup for later)
- 1 Tablespoon Gum Tragacanth (or Gum Tex)
- 1 Tablespoon Liquid Glucose
- 1 Packet Knox Gelatin
- 4 Tablespoons Warm Water (or 3 Tbs warm water + 1 Tbs lemon juice)
June Kowalczyk said:Hey Lyra
I have been out all day. Just now got onto CWB to check replies.
Ok. I don't use the recipe Deah does. Mine is:
1 bag: 454 gm of marshmallows
2 Tblsp/30 ml water
1 Tblsp/15 ml corn syrup or glucose
3 cups/3 x's 240 gms= 720 powdered/icing sugar
1/4 cup/60 ml shortening
Grease your counter top with a little shortening. Place your powdered sugar on top of greased area. Make a well/ small hole in the middle of your icing sugar to pour your melted marshmallow into.
Take a large glass bowl and smear well with shortening, place marshmallows, 30 ml of water & 15 ml of corn syrup/glucose into bowl. Microwave for 30 sec, remove, take a metal spoon that has been smeared with shortening ( melted marshmallow won't stick as much ) and stir. If not melted enough, micro for another 20 sec & stir again. Don't microwave more than 1 minute, or marshmallows will break down.
Quickly pour melted marshmallows into the center of your icing sugar. GREASE YOUR HANDS WELL with shortening, and begin to mix the powdered sugar into the melted marshmallow mixture. Using your hands is better than using your mimmaster. You can't tell the feel of the fondant, or if you are putting too much ps in when you use your mixmaster. Too easy to use too much ps.
Incorporate the powdered sugar, kneading it in. YOU MAY NOT NEED THE FULL AMOUNT OF ICING SUGAR. Just keep kneading in the ps until you feel it can't take anymore.
Your fondant should have some give, feel very elastic. Fondant might feel a bit sticky, but stop, you can always add more ps later. Wrap fondant right away with plastic wrap, twice and place in a zip loc bag or plastic bag. If you have a plastic container, put the fondant in that with a tight fitting lid. DON'T put in the refridgerator. Your fondant needs to sit for 24 hours. It needs time to rest & cure. When you take the fondant out of the bag/container, you may need a little more powdered sugar if it is too sticky, or some shortening if fondant feels too dry.
I have made this many, many times. Very easy, and turns out every time.
Hope this helps. :o)
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Permalink Reply by Katy Nott on
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Lyra - I am in the UK and had the same problem as you. I managed to find a US cup set on Amazon and bought that so I wouldn't have the confusion with the quantities. They were very cheap. Could you try that perhaps, or maybe Ebay?
Here's a link to a set on Ebay in Hong Kong
http://www.ebay.co.uk/itm/10Pc-Black-Measuring-Spoon-Cup-Measure-Se...
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thx!ur clever!
Katy Nott said:Lyra - I am in the UK and had the same problem as you. I managed to find a US cup set on Amazon and bought that so I wouldn't have the confusion with the quantities. They were very cheap. Could you try that perhaps, or maybe Ebay?
Here's a link to a set on Ebay in Hong Kong
http://www.ebay.co.uk/itm/10Pc-Black-Measuring-Spoon-Cup-Measure-Se...
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