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Topic: HELLPPPP with Rolled Fondant!?!?!?  (Read 614 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??

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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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