So i want to make my own fondant - i succeded but when i roll it out its too sticky and sticks to the work surface. I have read on the internet cornflour will help rid the stickiness - ya or nay?
Here is how i made it.
Left a pack of powder gelatin in cold water till thick and then used a ban marie to melt the whole thing. Added 125ml of glucose syrup and 1tbsp of glycerine. Mix. Add 2tbsp of butter and before it totally melts - remove from heat and add 1 tsp of vanilla essence. Stir and slowly add the mixture to 1kg of icing sugar after making a well using half of it.
Knead until you have a shiny dough. Which is what i did but still cant sort the stickiness problem!!!
use lots of Crisco on the surface you are rolling it out on as well as on your rolling pin and rub it all over your hands like lotion. you want to make sure everything is well-greased to solve the sticky issue. i wouldn’t recommend cornflour since it might change the consistency of your fondant.
i’ve never actually heard of that recipe you’ve used- how does it taste? outside of the stickiness, was it easy to roll out or did you not get that far?
Hey SGC - thank you for replying again to my annoying fondant problem. I did try to sprinkle the cornflour but i think it made it dry - its actually the rolling problem that i have which is frustrating - as it often cracks. The shop bought fondant is fine for me but i really want to make my own. The fondant tasted fine but i got so fed up with it that i just threw it away.
You see, i am hoping to make my sons 1st birthday cake inshallah and want to do everything myself incl the icing. I have decided to give the marshmellow fondant a try. How is this different? Is it easy to roll out? How is it in comparison to the shop bought fondant? The thing is that i need to order halal marshmellows as its very hard to get it in shops!
Oh and btw SGC, would it matter what colour the marshmellows are as i cant find only white marshmellows. Its a bag of pink and white. I just hope they taste ok too! And thank you so much for your advice - just looking at the link you posted!
Use a tiny bit of crisco for sticky fondant. If you use too much, it will make it shiny. I have also used a bit of powdered sugar for rolling out sticky fondant with success but again, dont go overboard since it can dry out the fondant.
Hey SGC - thank you for replying again to my annoying fondant problem. I did try to sprinkle the cornflour but i think it made it dry - its actually the rolling problem that i have which is frustrating - as it often cracks. The shop bought fondant is fine for me but i really want to make my own. The fondant tasted fine but i got so fed up with it that i just threw it away.
You see, i am hoping to make my sons 1st birthday cake inshallah and want to do everything myself incl the icing. I have decided to give the marshmellow fondant a try. How is this different? Is it easy to roll out? How is it in comparison to the shop bought fondant? The thing is that i need to order halal marshmellows as its very hard to get it in shops!
yeah, as i said, don't use cornflower, use crisco and very liberally- all over your rolling pin, your hands, and your rolling surface. it will give your fondant a slight bit of sheen but thats not a negative thing, imho :)
pink and white marshmallows are fine but the fondant will have a pink tinge to it, so just be aware of that. you could always pick out just the white marshmallows but that might be a pain. marshmallow fondant is super easy to make and tastes good too. but again, you MUST crisco everything otherwise it will be dry and will not roll out properly. i wish i could show you a tutorial or come help you in person! are you in toronto or somewhere around here? cos i seriously will come over and help you!
i've only ever used marshmallow fondant as i find store bought fondant to be really pricey.
Use a tiny bit of crisco for sticky fondant. If you use too much, it will make it shiny. I have also used a bit of powdered sugar for rolling out sticky fondant with success but again, dont go overboard since it can dry out the fondant.
Oh Ira - tried that...didnt work. TUT!
yeah, as i said, don't use cornflower, use crisco and very liberally- all over your rolling pin, your hands, and your rolling surface. it will give your fondant a slight bit of sheen but thats not a negative thing, imho :)
pink and white marshmallows are fine but the fondant will have a pink tinge to it, so just be aware of that. you could always pick out just the white marshmallows but that might be a pain. marshmallow fondant is super easy to make and tastes good too. but again, you MUST crisco everything otherwise it will be dry and will not roll out properly. i wish i could show you a tutorial or come help you in person! are you in toronto or somewhere around here? cos i seriously will come over and help you!
i've only ever used marshmallow fondant as i find store bought fondant to be really pricey.
Ahhhh bless you SGC - you are so sweet! I have just managed to find some white marshmallows and ordered them. Will follow the recipe from the link that you posted. Oh i live in London - come on over! hehe!