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Fondant has become my enemy!
Posted: 15 October 2008 07:39 PM   [ Ignore ]
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Alright…

I have used fondant 4 other times. Some semi-successful; some not at all.

It’s homemade. I figured out dusting it w/cornstarch helps.

When I roll it out it initially flattens well w/o sticking to the table. When I continue to roll, the thinner it gets it either:
1)sticks to the table
or
2)starts shredding at the ends.

I can’t get a balance. It’s driving me nuts.

What am I doing wrong?

Thanks!

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Posted: 15 October 2008 09:31 PM   [ Ignore ]   [ # 1 ]
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Hi Barbara - what recipe are you using?

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Posted: 15 October 2008 09:59 PM   [ Ignore ]   [ # 2 ]
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It was a recipe I found on sugarcraft.com

Now I can’t find it to give you the correct ingredients. I remember it was glucose, water… I really can’t remember. Do you have a better recipe? I’ve got lots of ingredients so I’m likely to have the things for whatever recipe you give.

I remember it was very similar to Rose’s.

Thanks

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Posted: 15 October 2008 10:50 PM   [ Ignore ]   [ # 3 ]
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Rose’s fondant is more translucent than the commercially made fondant; and if you are going to buy fondant, I would suggest that you stay away from Wilton brand, based on the feedback I’ve heard (it doesn’t taste wonderfully).  Other brands are out there and you would want to try them to see what works best for you in your kitchen and how people respond to the taste.  CalJava (aka Sweet Inspirations) makes several varieties - FondX as well as precolored pastel fondant; then there’s Satin Ice (I find this brand tears easily), Pettinice (I like how this one handles) which is made by Bakels, Albert Uster’s Massa Grischuna (my favorite).  Ballina is a new brand from South America and I’m looking to try it as soon as I find someone around here who carries it.

I used to make my own fondant using Rose’s recipe; but I can’t keep up with how much I go through (last weekend I had 10 weddings and 8 big occasion cakes and went through just under 200 pounds of fondant).  But truthfully, the fondant I buy is consistent, each bucket is just like the last one and all I have to worry about is whether or not there are hard bits of undissolved confectioner’s sugar when I go to roll it out.  I know you’re just starting out, but you might want to look into buying fondant in rather than making it yourself.  Look for a local distributor because most of them will charge you freight and fondant is heavy smile!

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Posted: 16 October 2008 09:56 AM   [ Ignore ]   [ # 4 ]
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I just wanted to make a quick comment for those who wish to make Rose’s Cake Bible fondant recipe - there has been some suggestions on the blog that the new non-trans fat formula of Crisco doesn’t work well with the 20 year old recipe, but Spectrum Organic shortening has been reported to be an excellent substitute.  I’ve tried it and it worked just fine.  I wonder if Rose’s new book that’s scheduled to be released in the fall of 2009 will have an updated recipe.

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Posted: 16 October 2008 11:14 AM   [ Ignore ]   [ # 5 ]
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Hi Barbara,

I love your barn!  What a neat idea.

I’m not sure the size of the cakes you are covering but I have used Rose’s fondant recipe successfully several time.  (As Patrincia has stated, I use Spectrum Organic shortening.  I also replace 2TBS of water with vanilla -it’s very tasty!)

When rolling the Fondant out, I use a mixture of 50% cornstarch and 50% powder sugar in a small satchel and rotate the fondant and “powder” it as needed to prevent sticking. (I’ve also heard you can buy a knee high stocking and partially fill it with the 50/50 mixture to powder the fondant with but I haven’t tried it)

I think you’d like these videos… they helped me:
  http://www.youtube.com/watch?v=We26gwKS_tw&feature=related
  http://www.youtube.com/watch?v=IsrgS9eB1bE
  http://www.youtube.com/watch?v=0bLp3B-mFus
  http://www.youtube.com/watch?v=vecmy4nKT-A&NR=1

If you want to know how to make a fondant bow:
  http://www.youtube.com/watch?v=07ss0Pq3OdU&feature=related

I’ve attached two of the cakes I made with Rose’s fondant…

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daisey cake2.JPGlily cake resized2.jpg
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Posted: 16 October 2008 12:25 PM   [ Ignore ]   [ # 6 ]
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Great cakes, and thanks for the video links!

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Posted: 16 October 2008 12:33 PM   [ Ignore ]   [ # 7 ]
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I’m definately buying fondant the next time I’m in Dallas. BUT…

I have to make my fondant this time. I’m 30 mins. from nowhere & no money & the cake is due Sat.

I want to make more because this fondant is just not working out BUT…

I have no more glycerin. PLEASE TELL ME THERE IS A SUITABLE SUBSTITUTE FOR GLYCERIN!!!!

Thanks for the videos btw…

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Posted: 16 October 2008 02:08 PM   [ Ignore ]   [ # 8 ]
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bakerinabarn - 16 October 2008 03:33 PM

I have no more glycerin. PLEASE TELL ME THERE IS A SUITABLE SUBSTITUTE FOR GLYCERIN!!!!

 

The purpose of the glycerine is to keep the inside of the fondant soft and chewy.  If there was a substitue, I’m positive Rose would have put it in “The Cake Bible”  as she leaves nothing out. 

Have you checked with your local pharmacy to see if they carry it?

I know everyone on this site is feeling your pain and is pulling for you.

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Posted: 16 October 2008 03:10 PM   [ Ignore ]   [ # 9 ]
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I know where glycerin can be bought. There is a Hobby Lobby 30 mins. from here but as I stated no money for gas or glycerin BUT…

I went ahead & did the terrible thing of adding oil - & several drops of lemon juice & IT WORKED! It even tastes fine. It’s actually my first good experience w/fondant.

Still, when in Dallas I’m picking up a “vat” of this stuff!

Thanks guys!

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Posted: 16 October 2008 03:14 PM   [ Ignore ]   [ # 10 ]
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Hope you’ll post a photo soon!

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Posted: 16 October 2008 04:07 PM   [ Ignore ]   [ # 11 ]
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tbartley2007 - 16 October 2008 02:14 PM

Hi Barbara,

I love your barn!  What a neat idea.

I’m not sure the size of the cakes you are covering but I have used Rose’s fondant recipe successfully several time.  (As Patrincia has stated, I use Spectrum Organic shortening.  I also replace 2TBS of water with vanilla -it’s very tasty!)

When rolling the Fondant out, I use a mixture of 50% cornstarch and 50% powder sugar in a small satchel and rotate the fondant and “powder” it as needed to prevent sticking. (I’ve also heard you can buy a knee high stocking and partially fill it with the 50/50 mixture to powder the fondant with but I haven’t tried it)

I think you’d like these videos… they helped me:
  http://www.youtube.com/watch?v=We26gwKS_tw&feature=related
  http://www.youtube.com/watch?v=IsrgS9eB1bE
  http://www.youtube.com/watch?v=0bLp3B-mFus
  http://www.youtube.com/watch?v=vecmy4nKT-A&NR=1

If you want to know how to make a fondant bow:
  http://www.youtube.com/watch?v=07ss0Pq3OdU&feature=related

I’ve attached two of the cakes I made with Rose’s fondant…

Great cakes! Thank you for the links. Re the knee high, I once took a cake decorating class and the teacher used this technique. She said it works really well and helps to control the amount of powdered sugar (or cocoa powder for chocolate fondant) when rolling out fondant.

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Posted: 16 October 2008 04:09 PM   [ Ignore ]   [ # 12 ]
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Barbara, I’m glad the oil and lemon juice worked for you. What a relief!!! Please post pictures.

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Posted: 17 October 2008 02:42 AM   [ Ignore ]   [ # 13 ]
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bakerinabarn - 16 October 2008 06:10 PM

I went ahead & did the terrible thing of adding oil - & several drops of lemon juice & IT WORKED! It even tastes fine. It’s actually my first good experience w/fondant.

Wow!  That is so awesome!  Thanks for sharing. That will come in handy if I ever run short of glycerine.
I can’t wait to see the pictures.

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Posted: 17 October 2008 05:42 AM   [ Ignore ]   [ # 14 ]
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What beautiful cakes!  You must be so proud of your creations, I know I would be.

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Posted: 17 October 2008 06:02 AM   [ Ignore ]   [ # 15 ]
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Rozanne, thank you for putting on the video links, I’ve just watched them and it has demystified some of the skills needed for cake decorating for me! One of these days I’m going to have a go, but I don’t think I’ll be putting any pictures up! wink

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