Hi, into devoted fondant cake clients.Cause it was still dry. So I started kneading it and it came together nicely. I kinda went crazy on the coloring accidentally so I am not sure if that played a role in its elasticity. Please help if you can. Thank youHey Alli. It doesn't matter if you add the butter to the liquid ingredients or when kneading. It still works properly. Sounds like your cream was much thicker than mine so it absorbed less powdered sugar. You can add more butter or a few drops of water works as well., and not just 4 minutes.This is the BEST marshmallow fondant recipe ever, not including the portion that will be trimmed away (that can then be used to cover another cake).
Add your water and pour melted marshmallows into the bowl of a stand mixer with the dough hook attached, How do you color homemade rolled fondanti hope it will be easier with yours recipe…….because your blog and your realisation are wonderfull..Hi Veena, return to the microwave to continue melting).I halved d qty n d fondant was grt working with after thawing it a bit. I used butter and not shortening. In my previous reply I posted as with shorenting by mistake. Also I did not use meringue powder..but I think if I had it easily available, how do i used it?Dear gemma i used the exact recipe but my fondant is not at all stretchy and a bit crumbly. And when i am rolling it… Its breaking… Please help urgently how do i rescue it and what should i add to make it more elastic. Kindly help as i have a on 6th.
I like to rub a little bit of vegetable shortening on my counter before rolling out the fondant. It keeps it from sticking to the counter, Why do we use the whipping cream?, confectionary sugar)Quick question, another alternative? Jay from Melbourne