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Deviousness `anmari has been spreading her infectious positivity throughout our community for over 6 years. Throughout this time Ana has been at the core of all things devious, passionately developing an eclectic gallery, helping organise devmeets, participating in chat events and also recently completed dedicating her time as a Community Volunteer. We are absolutely delighted to bestow the Deviousness Award for May 2013 to `anmari, congratulations! Read More
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Sta.sh
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?
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.
thx for explaining - but getting the glucose is not easy here in europe --
amazon has it though
I totally assumed you made it. Now that you mention it, most people I know who make cakes have never made their own. Which brand do you use? And do you buy it pre-coloured? Everyone tells me Wilton is great to use but tastes horrible - I've never tried it.
I've never used pre-coloured fondant but I use store bought fondant for fan art cakes now cause if no one's going to eat it then it's a waste of the good stuff! But if I'm using a lot of red or black or any non-pastel colour really I always make it from scratch because it is a gazillion times easier to colour at the start than the end. The best is if I need a lot of brown or red cause then I use strawberry marshmallows -- it tastes incredible and takes less food colouring to colour.
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!
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.