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Topic: HELLPPPP with Rolled Fondant!?!?!?  (Read 649 times)
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« on: March 19, 2009 11:16:24 AM »

Ok, maybe I am a moron fondant-newbie.. but I don't get it?!? I have tried using it on cupcakes.. I was actually trying to create zebra stripes and after buying pre-made fondant (Wilton) and dying it myself (deep brown) it was completely sticky and not easy (at all!) to work with. The stripes looked HORRIBLE and I ended up scrapping the idea and just using icing.

I LOVE the look of rolled fondant and the way I have seen other's post and use it.. I just need some pointers and maybe tell me what I am doing wrong/or can do to fix the problem of it being so sticky and uneasy to work with. Also, do you cut it with an exacto knife or??

Anything would be greatly appreciated! THANKS!! Huh

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« Reply #1 on: March 26, 2009 06:35:24 PM »

i've never used pre-made fondant, so i may be little help to you but.. I've made fondant before using marshmallows and found that if it was too sticky, it needed more powdered sugar. too dry, and needed a bit of crisco. here's the recipe i used: http://whatscookingamerica.net/PegW/Fondant.htm . it was super easy, if you're not too frustrated it might be worth trying. it also helps to put a layer of buttercream on before you cover a cake/cupcake to make it stick
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