Fondant help

Discussion in 'Disaster Help' started by DMSpencer, Oct 8, 2017.

  1. DMSpencer

    DMSpencer New Member

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    I've made marshmallow fondant tons of times and today, made a buttercream fondant for the first time. 8 times out of 10, my marshmallow fondant doesn't turn out and I have to make it again. Today, I tried the buttercream hoping it wouldn't give me the same problems but, same issue. Can anyone tell me what I'm doing to cause this issue? Take a look at the photo attached...this pic was of the buttercream, but looks exactly as the marshmallow fondant does when it doesn't turn out.
     

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    DMSpencer, Oct 8, 2017
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  2. DMSpencer

    Norcalbaker59 Well-Known Member

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    It's impossible to figure out what went wrong with your fondant by simply looking at your photo.

    Have your tried Toba Garrett's recipe?

    With an 80% failure rate that's an enormous loss both in labor and money. There are some very good fondants on the market. Why don't you just purchased your fondant.
     
    Norcalbaker59, Oct 9, 2017
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  3. DMSpencer

    DMSpencer New Member

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    Thank you for your reply. I've not tried that version of fondant yet, so I'll give it a try. I enjoy making cakes and prefer homemade over store bought products, so I'd really like to figure out the trick to the homemade fondant :) I love working with it......when it does turn out lol. Was hoping the pic of my fondant gave away a specific mistake I am making.

    Thanks again for your reply!
     
    DMSpencer, Oct 9, 2017
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  4. DMSpencer

    Norcalbaker59 Well-Known Member

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    Master Chef Toba Garrett is a legend. People pay thousands of dollars for her cakes. Her recipe lists glycerin as optional. Use the glycerin. It will keep the fondant pliable.
     
    Norcalbaker59, Oct 9, 2017
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  5. DMSpencer

    DMSpencer New Member

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    Awesome! I'm so excited to try it and thank you for the tip, I will use the glycerin. Thank you Norcalbaker59 :)
     
    DMSpencer, Oct 9, 2017
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