Fondant Help?
Posted: 22 April 2008 09:04 PM   [ Ignore ]
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Hi, I’m relatively new to the art of baking, and I have a couple questions on making fondant.

I follow Rose’s recipe to a T, and it’s great, but then when I roll it out, it doesn’t get big enough without becoming too thin. Am I not making enough fondant? It’s one recipe of the fondant to cover a 9 inch round cake, and I think she said that’s the right amount.

Also, as I roll it out, it almost always starts to crack. I put crisco on it and everything, but it doesn’t completely fix it.

As you can see, I’m not very experienced.

If you have any tips, thanks so much!

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Posted: 22 April 2008 11:16 PM   [ Ignore ]   [ # 1 ]
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sorry this is happening.  the crisco today does not contain trans fats, thus you are experiencing cracks.  this issue has been reported on the blog.

http://www.realbakingwithrose.com/2007/09/important_news_flash.html

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http://myyellowkitchen.com/index-equipment-html/

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Posted: 23 April 2008 08:42 PM   [ Ignore ]   [ # 2 ]
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I see that everywhere, but the thing is, it does still have trans fat! it’s right in the ingredients: partially hydrogenated and fully hydrogenated vegetable oil.

Should I just use more, or would it completely wreck the fondant?

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Posted: 02 May 2008 01:59 PM   [ Ignore ]   [ # 3 ]
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Hi, Abl349!

I feel your pain.  I have never been good with this sort of thing, which is why i order all of my fondant now…and am much less stressed out.

Sorry…not really “advice”, just some empathy!

Good luck!
~tony

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