I hope you managed to stay awake til it was time to go home..
Did the fondant recipe mention glycerin? That's what I use and it keeps it moist and plyable. Otherwise, it dries out and, yes, cracks. I usually start rolling mine when it's a little thin, because I 'flour' my rolling pin and board with confectioners sugar, and that helps thicken it up and help it set up.
Anyway, enjoy your day. *grins* I want to see pictures.
There were harder ones that had glycerine in it. This was an easy version and it had me use gelatin instead.... Next time I do it.... I'll be doing the harde one.... I just have really rotton luck with this stuff though... and when the heck would you buy glycerine?
My uncle took pictures of it, as I, genius that I am forgot to do so, hopefully he did them on digital and he can send it to me.. if not it's gonna take a little bit longer for me to post it up than normal.
Heh.. now that I know you know How to do it, I can call and bug you next time hehehee.
I used to buy my glycerin at the drug store, but I think I've seen it at the hobby shop in with the Wilton cake dec stuff. It's been a while since I've made the stuff - last wedding cake I did, I think. Rolled fondant with gum paste flowers. Pretty but a real pain in the posterior to do. *grins*
Poured fondant is a lot easier to do, but is pretty much suitable for petit fours.
Don't know if the foodtv site mentioned it, but I always use buttercream under the rolled fondant. Makes a prettier effect.
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Did the fondant recipe mention glycerin? That's what I use and it keeps it moist and plyable. Otherwise, it dries out and, yes, cracks. I usually start rolling mine when it's a little thin, because I 'flour' my rolling pin and board with confectioners sugar, and that helps thicken it up and help it set up.
Anyway, enjoy your day. *grins* I want to see pictures.
Reply
My uncle took pictures of it, as I, genius that I am forgot to do so, hopefully he did them on digital and he can send it to me.. if not it's gonna take a little bit longer for me to post it up than normal.
Heh.. now that I know you know How to do it, I can call and bug you next time hehehee.
Reply
Poured fondant is a lot easier to do, but is pretty much suitable for petit fours.
Don't know if the foodtv site mentioned it, but I always use buttercream under the rolled fondant. Makes a prettier effect.
Reply
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