by Lisa Nail
(Hopkinsville, KY )
I am having some serious problems with the MM Fondant.
The first time I made it, it was okay, but it was slightly too dry, and kept tearing in spots. I made another batch this weekend, and tried to roll it out and put it on my cake last night but it was too sticky.
I tried adding some powdered sugar to it, to stiffen it up but then it just got dry and crumbly and kept falling apart, it was a disaster, what am I doing wrong?
From the editor:
Here's a few tricks I use:
1. Always make sure everything is very well greased with shortening, copha or light, neutral tasting oil (preferably shortening).
2. For the first few minutes of kneading, use the bread hook attachment of a stand mixer, then switch to hand kneading.
3. Don't add all the powdered sugar at once. Start with half the amount listed and knead, then add more if necessary.
4. Always let the fondant rest overnight so the sugar can fully dissolve in the fondant. Also, be sure to lift the fondant and re-position often as you roll it out, to prevent sticking to the work surface.
5. Always heat the fondant for 8-10 seconds on high, in the microwave, before using. This softens it up just enough to make kneading easier and helps achieve a smooth, elastic dough.
6. If the fondant is a little sticky, sprinkle the work surface, your hands and rolling pin with powdered sugar, rather than kneading it in to the fondant. Keep sprinkling the work surface, your hands and tools as you roll out the fondant.
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