| Samantha |
My friends and I tried to make fondant for a cake. We made two
batches, neither of which turned out. The first one was too dry and
cracked when we tried putting it on the cake. The other batch did not
thicken/harden even enough for us to roll out. Granted, none of us
have any experience at all and just tried to use a recipe from the
internet that possibly was not very clear.
Any pointers or secrets to making it? Or where can you buy the premade
fondant and is it fool-proof? Thanks in advance for any help!
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| qahtan |
As far as I can remember fondant, true fondant is the stuff that is made
and has to mellow a while in a sealed jar, it is then warmed, coloured, and
poured over small cakes like petite fours etc, a bit tricky at first. It
has a slight shine to it when dry.
Yes you can purchase rolled fondant , easy to use, but it wants to be
rolled quite thin.
And then there is the rolled fondant that you can make at home, I have made
it several times for several wedding cakes,
the one I use has Gelatine, Glycerine, etc, confectioners sugar ,which is
better if you can buy one with out added cornstarch, but this recipe
requires a LOT of kneading to get the last of the sugar into it, It does GO
in the end but one thinks it never will, it ends up a nice smooth white
ball. My recipe is Australian, have been using same one for about 35 years.
Applying any rolled one to a cake is not as easy as it looks, that is if
you want it to look good, you have things like air bubbles underneath, you
may have corners where you have to loose excess icing, etc
"Samantha" <shatfield327@yahoo.com> wrote in message
news:d163b6d9.0409140842.12853dcf@posting.google.com...
> My friends and I tried to make fondant for a cake. We made two
> batches, neither of which turned out. The first one was too dry and
> cracked when we tried putting it on the cake. The other batch did not
> thicken/harden even enough for us to roll out. Granted, none of us
> have any experience at all and just tried to use a recipe from the
> internet that possibly was not very clear.
>
> Any pointers or secrets to making it? Or where can you buy the premade
> fondant and is it fool-proof? Thanks in advance for any help!
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| Chef |
If you have a Michael's craft store near you, they have it in their Wilton
section.
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| Vox Humana |
"Samantha" <shatfield327@yahoo.com> wrote in message
news:d163b6d9.0409140842.12853dcf@posting.google.com...
> My friends and I tried to make fondant for a cake. We made two
> batches, neither of which turned out. The first one was too dry and
> cracked when we tried putting it on the cake. The other batch did not
> thicken/harden even enough for us to roll out. Granted, none of us
> have any experience at all and just tried to use a recipe from the
> internet that possibly was not very clear.
>
Like anything, you have to use some discression when making fonadant. If it
is too dry, then you need to add some water, etc. I use the recipe from the
Cake Bible which I will post below.
------------------------------------------------------------------------
Classic Rolled Fondant
The Cake Bible
1 tablespoon gelatin
1/4 cup water
1/2 cup glucose
1 tablespoon glycerin
2 tablespoons white shortening (Crisco)
8 cups (2 lbs.) powdered sugar
Note - You can substitute 1/2 cup of corn syrup (Karo) for the glucose.
Reduce the water to 3 tablespoons. The results are the same with either
formula
Sprinkle gelatin over water in a 2 cup heat-proof measure and let sit for 5
minutes. Set into a small pot of simmering water and stir until dissolved.
You can also do this in the microwave by heating for a few seconds on high
power. Blend in the glucose or corn syrup. Add the shortening and stir
until melted. Remove from heat.
Place the sugar in a large bowl and make a well in the center. Add the
gelatin mixture and stir with a lightly greased wooden spoon until blended.
Mix with lightly greased hands and knead vigorously in the bowl until most
of the sugar is incorporated. Turn out onto a smooth, lightly greased
surface such as Formica and knead until smooth and satiny. If the fondant
seems dry, add several drops of water and knead well. If it seems too
sticky, knead in more powdered sugar. The fondant will resemble a smooth,
well shaped stone. When dropped, it should spread very slightly but retain
its shape. It should be malleable like clay, soft but not sticky.
Rolled fondant may be used at once but seems to work more easily when
allowed to rest for several hours. It is important to cover the fondant to
prevent it from drying. Wrap tightly with plastic wrap and place in an
airtight container. It will firm slightly on standing.
When ready to roll out, spray the work surface and rolling pin with nonstick
vegetable spray.
If stored fondant seems very stiff, a few seconds in the microwave before
kneading it makes it pliable.
Use nonstick vegetable spray (PAM) to grease the counter, rolling pin,
cutters, and hands.
Stores 1 month at room temperature or indefinitely frozen.
To flavor fondant, replace some of the water with clear extracts or rose
water.
To color fondant, add some paste food coloring to the finished fondant and
blend in the food processor. It will separate into little pieces, but when
it comes together to form a smooth ball the color is evenly dispersed. You
may have to let the fondant rest for a while to allow it to cool. If the
fondant is too dark, put it back into the processor with some white fondant
and process again.
You can purchase ready made fondant from cake supply stores or from
www.sugarcraft.com
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| Vox Humana |
"Vox Humana" <vhumana@hotmail.com> wrote in message
news:c7L1d.26081$787.16446@fe2.columbus.rr.com...
>
> "Samantha" <shatfield327@yahoo.com> wrote in message
> news:d163b6d9.0409140842.12853dcf@posting.google.com...
> > My friends and I tried to make fondant for a cake. We made two
> > batches, neither of which turned out. The first one was too dry and
> > cracked when we tried putting it on the cake. The other batch did not
> > thicken/harden even enough for us to roll out. Granted, none of us
> > have any experience at all and just tried to use a recipe from the
> > internet that possibly was not very clear.
> >
>
> Like anything, you have to use some discression when making fonadant.
That should have been discretion and fondant.
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| Cake Wmn |
You probably need to add a little white shortening if it is too dry, not water.
Water will make it sticky. If you add a tablespoon or so of white shortening
and knead it in well, it will make all the difference in rolling out and also
in putting it on the cake.
Do you roll your fondant out on a piece of clear plastic(heavy like for
upholstry). If you roll it out between 2 pieces of plastic with a little
cornstarch on each of them, you simply remove the top sheet, pick up the lower
sheet and lower the fondant on to the cake, carefully removing it from the
plastic, and then work out the bubbles and pleats and cut off the extra.
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