I made yesterday this recipe, and it did turn out pretty good. i did try other recipes, and i almost quit the art of fondant maming. Thx for the recipe. the dough came out soft and pretty firm(though not firm enough---i think). i added all the sugar required and i let it sit for 6 hours on the counter. I had to sprinkle maybe one more cup ofpowdered sugar to be able to roll it out, in oreder to prevent it from sticking on the counter. It had some small(tiny--)cracks when I put the fondant on the cake. I did fix it with rubbing shortenning. Since I am a beginner in fondant, my question is: Should I have added more sugar when rolled the fondant, or should i had to grease the counter and rolling pin with shortenning only? I have no idea which one is better. I found that the crackings are due to the sugar added when kneading in color and rolling, but maybe I am wrong. And one more question please: It seems that the icing sugar is not melting completely, u can feel the sugar when bitting into the fondant. Some friend(lab rats for my cakes) told me that u r not suppossed to feel the texture of sugar when bitting into fondant. Thx a lot
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I made yesterday this recipe, and it did turn out pretty good. i did try other recipes, and i...