Help with Fondant?!
Help with Fondant?
I have been making cakes for a bit now, and in the beginning i wanted to find an easy recipe for fondant. I found one that consists of 2 ingredients. Marshmallows and powdered sugar. I have come across a few times where the fondant has just turned into crumbs. It almost becomes the consistancy of play-doh left out. It gets hard and it just doesnt want to come back together. We also use Crisco to grease up our hands and the fondant and it seems to work a bit, but then it just keeps crackinng. Does anyone have any advice as to what we are doing wrong or what i can do to prevent that.
We also do not make the fondant in advance. It has been a disaster in the past that the fondant just doesnt cooperate when it is made in advance. We always make it fresh the day we need it.
Any advice/help? Thank you!
Answers:
Marshmallows and powdered sugar? Use this recipe instead:
1 tablespoon gelatin
1/4 cup cold water
1/2 cup liquid glucose or 9 tablespoons light corn syrup
1 tablespoon glycerin (available at craft and baking supply stores)
2 tablespoons vegetable shortening
8 cups sifted confectioners' sugar
2-3 drops liquid food coloring (optional)
Sprinkle gelatin over the water in a 2-cup heatproof glass measure and let stand for 5 minutes.
Set into a small pan of simmering water and stir until the gelatin is dissolved. (This can be done in a microwave on high for a few seconds).
Blend in the glucose and glycerin, then add the shortening and stir until melted.
Remove from heat.
Place the sugar in a bowl and make a well in the center.
Add the gelatin mixture and stir with a lightly greased wooden spoon until blended.
Mix lightly with greased hand and knead vigorously in the bowl until most of the sugar is incorporated.
Turn onto a smooth, lightly greased surface such as Formica or marble 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.
It may be used at once but seems to work more easily when allowed to rest for several hours.
It is important to keep fondant covered to prevent it from drying.
Wrap tightly in plastic wrap and place in an airtight container.
It will firm slightly upon standing.
When ready to roll out, sprinkle the worksurface with a mixture half powdered sugar and half cornstarch to prevent sticking.
You're missing a couple things. Check this site for the answers you need.
http://whatscookingamerica.net/pegw/fond...