Comments: 39
cakecrumbs In reply to Biniwood [2013-07-07 12:57:12 +0000 UTC]
I hope it brings you more success than you've had in the past!
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HollyIST [2013-05-12 10:20:15 +0000 UTC]
what exactly does the liquid glucose in there?
I made the fondant without and - well it was NOT quite easy to handle.. it got dry very quickly and when dyed it
was crumbly and the edges werent smooth and just cracked all the time ... ^^' also if I added some more water it got too sticky and when I added sugar and glycerol it got dry very fast again.... :/ wasnt quite as easy to handle as I
had imagined...
I fear there was something I have done wrong ;D - and the only thing I didnt use, which you did, was the liquid glucose, because... well in fact that is only liquid sugar, isnt it? and so I figured that it wouldnt make much difference if I left it out...
ok there is one other thing -- the dye I also used liquid dye on a part of the fondant-dough but it didnt behave much different than the white one.
what is the white fondant dough like - is it a little sticky or really smooth?
or what do you think I have done wrong?
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cakecrumbs In reply to HollyIST [2013-05-13 09:23:12 +0000 UTC]
There's a lot of reasons as to why fondant doesn't work, but in this case I think it's simply a matter of not following the recipe. The glucose is essential. It prevents crystallisation of the sugar. Leaving out an ingredient when following a recipe is a sure way to get undesired results.
Adding water to fondant is a massive no-no. It dissolves the sugar, making it sticky and unworkable.
Liquid food colouring is similarly a massive no-no. You need to use gel paste or powdered food colouring.
When you get fondant right, it will feel like a firm dough, but be soft to the touch. It will be slightly sticky, which is why you need to dust your work surface when using it.
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cakecrumbs In reply to HollyIST [2013-05-14 16:46:13 +0000 UTC]
I think some other countries call it corn syrup instead.
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ginas-cakes In reply to cakecrumbs [2013-03-15 14:57:30 +0000 UTC]
To be perfectly honest, it's only because I'm lazy . All the shops here sell pre-made so
I've been able to just go ands buy it.
I've used alot of brands, but the best I've found so far is Dr.Oetker at £2.50 per 1kg. I buy white, and colour it myself. It tasts ok really, not bad, not too sweet, and easy to work with, but have only shop own-brand pre-made icing to go by. I've never used Wiltons, and never bought icing from a cake shop as it's expensive. I'm a bit set in my ways really and onece I've found something that works, I'll usually stick to it ^^
I can imagine that deep colours are alot easier to make from scratch. It can take so long to make black up from white, but I suppose its a bit of a workout
I really need to try out your marshmallow fondant....it sound great!
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cakecrumbs In reply to ginas-cakes [2013-03-17 12:21:28 +0000 UTC]
I've heard amazing things about Dr. Oetker. That's pretty cheap, too! There's only one brand in the supermarkets here (they call it 'white icing' rather than fondant) and it's like $5 for 500g.
I hear you on the colours. It's endlessly time consuming. And messy. You stand there for at least half an hour going "Still grey... *adds more colour*... still not black... *adds more colour*... still grey!"
I can wholeheartedly say I swear by MMF. It's almost fool-proof. The traditional rolled stuff, well, I've had some people tell me it worked and others say it didn't. It does tend to be more pedantic, but I still worry when someone tells me it didn't work! I have to try it again soon to make sure it's them and not the recipe cause it has been a while since I made it.
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lalalandCOOKIES [2012-09-30 20:19:01 +0000 UTC]
Wait where's the link ? XD (stupid me)
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JamJams [2012-08-31 06:08:04 +0000 UTC]
Thanks for posting this!
Curious, do you know how to make marshmallow fondant?
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cakecrumbs In reply to JamJams [2012-08-31 07:20:21 +0000 UTC]
Sure do. :] I have a (pretty old) tute for that: [link]
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JamJams In reply to cakecrumbs [2012-08-31 17:21:40 +0000 UTC]
Oh wow, thanks!
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Kat-zee [2012-08-22 01:01:32 +0000 UTC]
i've always wanted to make this
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Kaji-Wolf [2012-08-21 20:17:22 +0000 UTC]
YESSSSSSSS! Fondant!
In my opinion, the second best part of the entire cake! After the actual cake, of course.
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Kaji-Wolf In reply to cakecrumbs [2012-08-22 23:38:32 +0000 UTC]
If there were one thing I wished I understood about the world; it would be why so many people don't like fondant.
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Soulbirdy [2012-08-21 14:47:18 +0000 UTC]
YES. This is totally going to help in the future. You clever lil thang <3 Thanks for posting!
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Soulbirdy In reply to cakecrumbs [2012-08-21 14:57:58 +0000 UTC]
Lol definately. Going to print it all out and stick it on the fridge for future reference XD
As far as baking goes recently? Unfortuantely not! The last 2 weeks I've had the worst flu ever... and no one wants a cake from someone who is suffocating on their own phlegm >.>;;;;;
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cakecrumbs In reply to Iabiel [2012-08-21 09:14:16 +0000 UTC]
*blush* Thank you.
It's absolutely my pleasure. If I can help you guys skip the mistakes I made, I'm more than happy to.
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