i have always been leary of fondant,because it never turned out right.i am very pleased to know have someone to help and guide me through it.thank you so much for sharing your video with us today.
Thank you for your question. There are different ways to make fondant, and this is just one of them. We do have a recipe for Marhsmallow Fondant on our site.
Thank you for your questions! You can use any food-safe coloring to add to this fondant. We'd recommend adding the color, a few drops at a time, together with the confectioners' sugar. Enjoy!
Hi thanks for your question! A lot of Allrecipes members have had luck omitting it or substituting it with vegetable oil. Give this a try and let us know how it turns out for you :)
Thank you for the no marshmallow recipe. Will eventually try the marshmallow version. I did find Glycerine and Glucose at Bulk Barn and Michaels (crafting store) here in Alberta Canada ($4.49 for 59ml (2 fl.oz) glycerine) . I didn't buy the Glucose as I am using corn syrup instead (many comments noted as alternative). Seeing as my attempt will be 99% Black with some Grey (Batman Lego figure for 9th bday), I don't need to worry about purchasing the clear liquids. Paying near $10 or more for a small container that may not be enough needed wasn't worth it to me. And I like challenging myself to try new things. Next big step is vertical cakes (Last year was Monster truck cake).
Hi there, thanks for your questions! If you are having trouble finding gelatin, you could try a speciality baking/cooking store or try ordering it online! This recipe is best if just plain, unflavored gelatin is used. Hope this helps :)
Thank you for your question, Ingrid Hadassah Faeldonia. The best way to store fondant is to wrap it in plastic wrap and store it in a plastic bag to keep it from drying out. Fondant can be stored for 2 months in an airtight container. Do not refrigerate or freeze fondant. This can add moisture and make it weep. Any leftover fondant may be rolled into a ball or log shape, coated with a thin film of white vegetable shortening, wrapped in plastic wrap, and then placed in an airtight container. Enjoy your classes!
Thank you for your question, Jennifer John. Shortening is a variety of fat used in baking. Try using vegetable shortening for this recipe or butter-flavored. You can also use regular butter. Enjoy!
Thank you so much for the vidoe. Its the easiest and best fondant recipe I've found. Just one question. How many grams of fondant does the recipe make?
Thank you for your question, Jay. It's really best to use confectioners' sugar in this recipe to make sure it incorporates properly with the rest of the ingredients and to give the fondant a very smooth texture. You can try grounding regular table sugar to a fine consistency. Let us know how that works out for you!
Hi, Ingrid Hadassah Faeldonia - Glad to have your question! There are several ways to make fondant look shiny. You might rub your hands with vegetable shortening and gently smooth your fingers over the fondant, or brush a light coating of vegetable oil over the surface to create a shiny look. Some cooks apply a very thin coating of nonstick cooking spray to the fondant, Another option is brushing luster dust over the fondant for a sheen. This requires using even brush strokes and a small amount of dust so it doesn't look uneven. If you want the whole cake to look shiny, pop it into the refrigerator for a few hours. Moisture will collect on the fondant giving it a soft sheen.
Hm.... So my local grocer didn't have any gelatin but I saw that my local hardware store had it. I didn't know where I can find the glucouse syrup so I made my own with some stuff lying around. I was bought some nitroglycerin from this guy outside the hardware store, i think its an offbrand or something. I got home and started to follow the tutorial to make fondant but instead the police busted in and said i was kneading c4 instead of fondant or something, whatever that is. I need you guys to contact the police and tell them im innocent.
@@fwipfwopcondition2842 That has nothing whatsoever to do with glucose syrup. You are describing sucrose syrup. One can use corn syrup, which is almost entirely glucose, though often it is a little thinner than proper glucose syrup and contains other flavors like salt and vanilla to fool one's palate into thinking the syrup has a higher brix.
You'd be better off making a fondant recipe that calls for butter, Crepper Junior. Here's an alternative recipe using butter and miniature marshmallows: allrecipes.com/Recipe/Marshmallow-Fondant/Detail.aspx
Marshmallow fondant: glycerine marshmallows water icingsugar Melt your mrshmallows and glycerin Once melted add your water and icing sugar little by Little. Sprinkle some icing sugar on your work board and dunk out your fondant Need your fondant until fondonat like. , ENJOY!!!!!!!!
dear up loader, first like to say, it's nicely made clip. My questions are : 1. Do we must use glycerin ? any substitute for it? 2. Here in my country, the more common term or commonly used one is "icing sugar". So will it work same as yours? Once again, thanks for your nice work and keep it up...!!
Adding color to the fondant happens as soon as it's kneaded together, brittney morris. Use paste or gel food coloring for best results because it will mix in more smoothly than liquid drops. Add just a tiny bit at a time. (Some home cooks recommend using a cocktail stick to add the color--but don't put the stick back into the coloring.) It will look "streaky" at first, and then blend together evenly as you knead it.
If you get a midnight fondant craving then you might be out of luck. But if you are planning to make a cake for an event it wouldn’t be unusual to go buy the ingredients.
Hi, Vytautas Poška - We recommend using a different fondant recipe, one that uses butter or margarine instead of vegetable shortening. Here are three recipes we hope will work. (Can you buy marshmallows in Lithuania?): allrecipes.com/recipe/228519/cake-fondant/ allrecipes.com/recipe/191275/marshmallow-fondant/ allrecipes.com/recipe/228520/fondant-for-chocolate-cherries/
Fat.....its fat.....but to be specific it refers to fats solid at room temp so technically (butter is seldom reffered) but even bacon grease can be used as shortening
to put it simply, it's animal fat. Coconut oil might be a better alternative because it feels like it has a similar density and texture and is much healthier but coconut oil is very flavourful and might clash with what you're making.
Thanks for your question, anu Chawla. Butter and shortening are different fats. Butter and lard are animal fats, but shortening is a solid fat derived either from plant or animal sources. Typically, animal shortening -- or lard -- is fat rendered and clarified from various parts of pigs, while shortening made from plants undergoes a chemical process known as hydrogenation to make it a solid saturated substance. Vegetable-based shortening has no flavor and is what most cooks use. Shortening has many purposes in cooking. In baking, shortening is used with pastries, pie crusts and biscuits to make them flaky. It is also used in frying or deep-frying as a liquid.
Very nice 😍👏👌👏👏 thanks for sharing I will try to make it but 😐I have to bring the incidents from the market 😑🙄because I have heard fist time 🤔these names😁😅 - gelatin , glocous etc soo😂😂🤣🤣😚.....But the vedio was very nice👌👏👏 and helpful also thanks for sharing 😊
hi!! im really happy u made a fondant recipe without marshmallows as they aren't available here. but im gonna substitute some ingredients that is using golden syrup,vegetable oil,butter instead of glucose syrup,glycerin and vegetable shortening just tell me whether that's fine !!! thanx in advance cheers... :) :D (y)
thank you so much for a wonderful recipe,my son had his second birthday today and i made him a beautiful cake,tried your fondant recipe and i somehow manage to work on it,it's my first time to make fondant and the only concern i have is as to why does it's breaking away i mean i knead it good enough but it's still wont become elastic,and it's still a bit sticky making it hard to roll out,and have to do it again and again,i have to pop it in the microwave for a few seconds to make it a little bit softer to roll out easily and i cover the entire counter with a cling wrap to avoid sticking but somehow it became easier to put over the entire thing on the cake having to just only grab the cling wrap from the table, and flip it over the cake and viola! it's all covered.i just can't give up on it and it's do or die to me...now can you please tell me where have i gone wrong with the entire thing making the fondant?ofcourse dont get mad,they dont have shortening here in our country,i used butter,and also they dont have glycerin, i only used glucose syrup,gelatin,vanilla,water,and butter plus the powder sugar.is it because of not using proper ingredients?i just want to know because i love baking cakes for the family and i will be doing it again anytime soon with the holidays are approaching,i need to know where have i gone wrong so i could do it right next time...thank you for taking your time reading..i just want to share my experience.and need an answer..i love your recipes..
We're so glad to read you persevered and the fondant worked out for you, jhoriel taruc. Hooray! Fondant is tricky and changing the ingredients does make a difference, but we'll try to help with your questions. Using butter instead of shortening is the biggest challenge, but you made it work, and what you're doing is right. To help with ingredient amounts, here is an alternative fondant recipe using butter (allrecipes.com/recipe/228519/cake-fondant/), and here are a few tips (although they refer to shortening not butter): -- Before kneading the fondant, divide it into several chunks and add a spoonful of shortening and a spoonful of glycerin to soften it and make it smoother and more pliable. The shortening will also help the fondant be less sticky. Note that using too much corn starch and powdered sugar can dry out fondant. -- Dust the work surface with a bit of cornstarch so that the fondant won't stick. -- Some people prefer to use oil or shortening to grease the work surface. -- Always cover the fondant in plastic wrap or zipped bag so it won't dry out. -- It is always best to let fondant rest for a few hours or even overnight before using it. -- If the fondant cracks when it’s rolled out, use solid vegetable shortening and smooth the cracked area together, using a circular motion with your fingers. Don’t use water because it will break down the fondant. This article from Allrecipes also has tips: dish.allrecipes.com/fondant-its-a-lot-easier-than-you-think/
Thank you for your request. We have provided the link to the recipe in the description part of the video - you'll find all ingredients, measurements and directions there. Enjoy!
![Homemade Cake FONDANT Without Gelatine & Agar Agar~Just 3 Ingredients [Recipe]](http://i.ytimg.com/vi/j_M662xuqpw/mqdefault.jpg)
I use to work as a cake decorator love doing that job so this brings back memories thanks so much for this please never stop uploading videos♥
Changed directions stirring! Never seen before by a real cook!!!!!
seeing this as a sculpting artist, it's basically edible food clay! this is amazing! ^^
i have always been leary of fondant,because it never turned out right.i am very pleased to know have someone to help and guide me through it.thank you so much for sharing your video with us today.
Thank you for your question. There are different ways to make fondant, and this is just one of them. We do have a recipe for Marhsmallow Fondant on our site.
this recipe was perfect!!! i made it today :D perfect texture and easy to work with!
Is it the same glycerine which we get from pharmacy
Gelatin amount?
Did you cover cake with it?
Plz sent recipe share with me?
Thank you for your questions! You can use any food-safe coloring to add to this fondant. We'd recommend adding the color, a few drops at a time, together with the confectioners' sugar. Enjoy!
I made it today and it turn out super! I used corn syrup instead of glucose syrup. Thank you for the recipe.
How are You doing and how is Your weather condition Over there?
Using clear vanilla just insures that the colors are more pure. :) It is especially important if you want white.
My best video in you tube is all recipes thanx all recipes
Hi thanks for your question! A lot of Allrecipes members have had luck omitting it or substituting it with vegetable oil. Give this a try and let us know how it turns out for you :)
Thank you for the no marshmallow recipe. Will eventually try the marshmallow version. I did find Glycerine and Glucose at Bulk Barn and Michaels (crafting store) here in Alberta Canada ($4.49 for 59ml (2 fl.oz) glycerine) . I didn't buy the Glucose as I am using corn syrup instead (many comments noted as alternative). Seeing as my attempt will be 99% Black with some Grey (Batman Lego figure for 9th bday), I don't need to worry about purchasing the clear liquids.
Paying near $10 or more for a small container that may not be enough needed wasn't worth it to me. And I like challenging myself to try new things. Next big step is vertical cakes (Last year was Monster truck cake).
Hi there, thanks for your questions! If you are having trouble finding gelatin, you could try a speciality baking/cooking store or try ordering it online! This recipe is best if just plain, unflavored gelatin is used. Hope this helps :)
Woooww lve learnt a lot....will try mine as soon as possible...fingers crossed that I get all the ingredients
Am I the only one who doesn’t know what half this stuff is and is gonna but some fondant from the store???? Just me ok
Me too 😂
even me😂😂
I will try it
You should at least try with the recipe. Otherwise, what's the fun of going straight up to the store?
Nice
Thank u for this video 😀😀
Thank you for your question, Raquel. Many of our members used corn syrup instead of glycerine. Let us know how it works for you!
Very nice clear voice. Very professional tutorial!
Thank you for your question, Ingrid Hadassah Faeldonia. The best way to store fondant is to wrap it in plastic wrap and store it in a plastic bag to keep it from drying out. Fondant can be stored for 2 months in an airtight container. Do not refrigerate or freeze fondant. This can add moisture and make it weep. Any leftover fondant may be rolled into a ball or log shape, coated with a thin film of white vegetable shortening, wrapped in plastic wrap, and then placed in an airtight container. Enjoy your classes!
thank you very much :) . God Bless
Recipe said you should put it in the fridge. Thanks for the tip. I won't refrigerate mine.
Allrecipes is fondant edible or just for looks.
Thank you! Try using honey instead. Confectioner's sugar is a finely ground sugar that looks like powder. Enjoy.
Thank you for your question, Jennifer John. Shortening is a variety of fat used in baking. Try using vegetable shortening for this recipe or butter-flavored. You can also use regular butter. Enjoy!
Allrecipes hi can i use butter or magrin instead of shorting?
Is glucose and corn syrup the same?
Thank you for sharing...Fondant receipe..👍💐
Thank you so much for the vidoe. Its the easiest and best fondant recipe I've found. Just one question. How many grams of fondant does the recipe make?
I really like the receipy and easy to make
Thank you for your question, Jay. It's really best to use confectioners' sugar in this recipe to make sure it incorporates properly with the rest of the ingredients and to give the fondant a very smooth texture. You can try grounding regular table sugar to a fine consistency. Let us know how that works out for you!
Thank you for recipes
Thanks so much for this recipe!! I am excited about trying this
Thank you for your question. Several Allrecipes members reported using butter instead of shortening with great results. Good luck!
I love this video..its easy to understand and to follow instructions. Thanks for sharing :)
yes true this video helped me a lot 💗😍😚
yes true this video helped me a lot 💗😍😚
Wow! I must try this one. Thanks for Sharing!
Hi, Ingrid Hadassah Faeldonia - Glad to have your question! There are several ways to make fondant look shiny. You might rub your hands with vegetable shortening and gently smooth your fingers over the fondant, or brush a light coating of vegetable oil over the surface to create a shiny look. Some cooks apply a very thin coating of nonstick cooking spray to the fondant, Another option is brushing luster dust over the fondant for a sheen. This requires using even brush strokes and a small amount of dust so it doesn't look uneven. If you want the whole cake to look shiny, pop it into the refrigerator for a few hours. Moisture will collect on the fondant giving it a soft sheen.
tnx a lot :)
Thanks
it's the best
Allrecipes
So how's the taste of fondant?i think it is so hard to eat the finish product?never try it!😂
Hi Mama Cass, thanks for your question. You can try substituting with butter, lard or margarine.
You could try this with honey, some Allrecipes members have had luck with that substitution.
Ok thanks for the recipe 👍
Great question, Charmaine. This recipe makes enough to cover a 10-inch round cake, 4 inches high.
Hm.... So my local grocer didn't have any gelatin but I saw that my local hardware store had it. I didn't know where I can find the glucouse syrup so I made my own with some stuff lying around. I was bought some nitroglycerin from this guy outside the hardware store, i think its an offbrand or something. I got home and started to follow the tutorial to make fondant but instead the police busted in and said i was kneading c4 instead of fondant or something, whatever that is. I need you guys to contact the police and tell them im innocent.
+Arkey lmmfao!!!!!! I thought "glycerin" I was like.. okay.. and this is to be fed to people.. wtf man?!
I made this recipe and I used something called corn syprup instead of glucose syrup.
+Isabelle Barker did it turn out well?
Glucose syrup huh... just boil water and add lots of sugar! There~ it’s glucose like and edible :’)
I was shook when you said glycerin lmao
@@fwipfwopcondition2842 That has nothing whatsoever to do with glucose syrup. You are describing sucrose syrup. One can use corn syrup, which is almost entirely glucose, though often it is a little thinner than proper glucose syrup and contains other flavors like salt and vanilla to fool one's palate into thinking the syrup has a higher brix.
Thanks for your question. Some allrecipes members have had luck substituting the glycerin for corn syrup or vegetable oil. Enjoy :)
Can you please lists the ingredients for me
You'd be better off making a fondant recipe that calls for butter, Crepper Junior. Here's an alternative recipe using butter and miniature marshmallows: allrecipes.com/Recipe/Marshmallow-Fondant/Detail.aspx
Worked perfectly fine for me, thanks a lot
Marshmallow fondant: glycerine marshmallows water icingsugar
Melt your mrshmallows and glycerin
Once melted add your water and icing sugar little by
Little.
Sprinkle some icing sugar on your work board and dunk out your fondant
Need your fondant until fondonat like.
, ENJOY!!!!!!!!
Is the marshmallow fondant stretchy will it break easy?
No. I want fondant from my childhood not marshmallow.. 🙅
dear up loader, first like to say, it's nicely made clip. My questions are : 1. Do we must use glycerin ? any substitute for it?
2. Here in my country, the more common term or commonly used one is "icing sugar". So will it work same as yours? Once again, thanks for your nice work and keep it up...!!
I only have water in all of these ingredients 😪💔😂😂😂😂
😂😂😂😂
That used to be me
😆😆😆
Hahahahahhahahahah
Just fluff it
this look like i would try it
This should be renamed: "How to Get Diabetes in Just 6 Short Months."
a oleary yeah....if you're eating it alone.
every day of the year
as far as i know, no one really eats the fondant as it's not tasty (way too sugary of course) and is only used for decorating purposes
Rain Crow well people cover cakes in it so I eat it
a oleary that what I was going to say
Great question! Gelatin activates best when mixed with cold water first.
What do u mean by cold water..is it cold water from the fridge?
I like how you make the fontdant from scratch
Thanks for the lovely recipe
Soon as she said gelatin, I said goodbye.
Thank you for your question, Sarah. You can use honey if you'd like. Enjoy.
Adding color to the fondant happens as soon as it's kneaded together, brittney morris. Use paste or gel food coloring for best results because it will mix in more smoothly than liquid drops. Add just a tiny bit at a time. (Some home cooks recommend using a cocktail stick to add the color--but don't put the stick back into the coloring.) It will look "streaky" at first, and then blend together evenly as you knead it.
The only ingredient I have here is water wow 🤣
Thank you for your question. You can purchase glycerin at a pharmacy, drug store, or a craft store.
Thanks for the recipie...What do you mean by Shortening?
Crisco.
lard is shortening
rahul g butter ,margarine and lard
margarine
rahul g you can find it at any baking store lol
Worked well!
can i use corn sytap instead of glucoze? plx reply. im in a hurry..
yes
Thank you for your request, Hannah. We have several recipes for apple fritters on our site. We'll add your video request to our list.
Where do they expect us to find this this was a good video but where do you glycost syrup
The shop you silly bastard.
Nice recipe!i like it..
Seriously? Gelatin, glucose and shortening? Surely things that everyone has in their kitchen at all times =_='
Alex Malfoy lol r u thick. Obv people looking to make this will go out to buy the ingredients necessary or use substitutes....
Alex Malfoy you can find glucose and shortening in most bakery aisles/stores
If you get a midnight fondant craving then you might be out of luck. But if you are planning to make a cake for an event it wouldn’t be unusual to go buy the ingredients.
Fixing to get married on the 11th of October and this recipe will help me in my wedding thank you for the good tip
How are You doing and how is Your weather condition Over there?
This i got to try. i am always having BIG BIG issues with my fondant. while trying to cover the cake its always cracks and tears. Makes me MAD
Use shortning
Me too
Thanks for the vid it will be my birthday day in 6 days I'm so excited😁
Too much ingredients I only use confectioner sugar and marshmallows.
angiezel torres for me it's best recipe I don't have white marshmallow in my country
angiezel torres thank you
angiezel torres it's very easy with marshmallows and faster I think
yes
Hi can you give me the ingredients plz need urgent for a birthday cake
Can you cut out lil flowers too. TQ
Thank you for your question. This is actually a coating that can be used to cover cakes and decorate cookies. Enjoy :)
Can I use butter or margarine instead of vegetable shortening, because in Lithuania I don't have that stuff, Will it work?
Hi, Vytautas Poška - We recommend using a different fondant recipe, one that uses butter or margarine instead of vegetable shortening. Here are three recipes we hope will work. (Can you buy marshmallows in Lithuania?):
allrecipes.com/recipe/228519/cake-fondant/
allrecipes.com/recipe/191275/marshmallow-fondant/
allrecipes.com/recipe/228520/fondant-for-chocolate-cherries/
Yes, I can buy marshmallows in Lithuania, Thank you very much! :)
u can also replace shotening with coconut oil. I find that it works fine in most recipes, sooo
I subscribe because I love this recipe
We're happy to hear that, Puppycrafter J. Thank you!
This recipe is amazing but I have to ask what is a shortening?
Jennifer John I know this was 3 years ago, but just in case you're still wondering, if you're American, Crisco is a type of shortening
You can use butter or Oil as substitute.
Fat.....its fat.....but to be specific it refers to fats solid at room temp so technically (butter is seldom reffered) but even bacon grease can be used as shortening
It's a vegetable oil that's solid at room temperature. Butter may work, but it has a lower melting point than shortening.
Hi Super Hani, you can subsitute gelatin with agar if your prefer. Usually 2 teaspoons of agar for every 1/4 ounce of powdered gelatin.
looks toxic
The fondant you buy at the store is just as bad or worse. So... just saying...
Soby Andrews, just made this and it is toxic. Can't bring myself to eat my fondant fancies.
To clarify glucose and glycerin are both plant extracts
So amazing Thank you👍😄😃☺
what's shortening
anu Chawla dalda or banaspati
to put it simply, it's animal fat. Coconut oil might be a better alternative because it feels like it has a similar density and texture and is much healthier but coconut oil is very flavourful and might clash with what you're making.
Butter
Thanks for your question, anu Chawla. Butter and shortening are different fats. Butter and lard are animal fats, but shortening is a solid fat derived either from plant or animal sources. Typically, animal shortening -- or lard -- is fat rendered and clarified from various parts of pigs, while shortening made from plants undergoes a chemical process known as hydrogenation to make it a solid saturated substance. Vegetable-based shortening has no flavor and is what most cooks use. Shortening has many purposes in cooking. In baking, shortening is used with pastries, pie crusts and biscuits to make them flaky. It is also used in frying or deep-frying as a liquid.
Easy: anything that clogs your arteries
The best and easiest
way to make fondant
Thanks for sharing. Great tutorial.
Helpful recipe
Thank you SO much! I love this recipe! *yOu GuYs ArE aWeSoMe!*
Hi bellaboo2727, we so glad to hear that you love the recipe! Happy cooking!
I realy love to watch this vedio..
I love to make that some day.
You can try using butter in place of shortening for this recipe.
Very nice 😍👏👌👏👏 thanks for sharing I will try to make it but 😐I have to bring the incidents from the market 😑🙄because I have heard fist time 🤔these names😁😅 - gelatin , glocous etc soo😂😂🤣🤣😚.....But the vedio was very nice👌👏👏 and helpful also thanks for sharing 😊
hi!! im really happy u made a fondant recipe without marshmallows as they aren't available here. but im gonna substitute some ingredients that is using golden syrup,vegetable oil,butter instead of glucose syrup,glycerin and vegetable shortening just tell me whether that's fine !!! thanx in advance cheers... :) :D (y)
We'd recommend using honey instead of syrup. Vegetable shortening will work fine. Enjoy!
Allrecipes ok thank you! honey will give a different flavor as well.. :D
I loved it
This. Is. AMAZING
Thanks for the recipe !
Wow so easy thanx for6 sharing
Welcome!
Thank you for sharing your recipes am going to make it, seems absolutely perfect
Sure thing! Margarine or butter would work as a substitute.
The blender might work for this! Just make sure the sugar will resemble a very fine powder.
thank you for the reply, keep it up your good work........!!
Thank you for your question. You can purchase it at a pharmacy, drug store, or a craft store.
Yes you can i used margarine and it works way better
thank you so much for a wonderful recipe,my son had his second birthday today and i made him a beautiful cake,tried your fondant recipe and i somehow manage to work on it,it's my first time to make fondant and the only concern i have is as to why does it's breaking away i mean i knead it good enough but it's still wont become elastic,and it's still a bit sticky making it hard to roll out,and have to do it again and again,i have to pop it in the microwave for a few seconds to make it a little bit softer to roll out easily and i cover the entire counter with a cling wrap to avoid sticking but somehow it became easier to put over the entire thing on the cake having to just only grab the cling wrap from the table, and flip it over the cake and viola! it's all covered.i just can't give up on it and it's do or die to me...now can you please tell me where have i gone wrong with the entire thing making the fondant?ofcourse dont get mad,they dont have shortening here in our country,i used butter,and also they dont have glycerin, i only used glucose syrup,gelatin,vanilla,water,and butter plus the powder sugar.is it because of not using proper ingredients?i just want to know because i love baking cakes for the family and i will be doing it again anytime soon with the holidays are approaching,i need to know where have i gone wrong so i could do it right next time...thank you for taking your time reading..i just want to share my experience.and need an answer..i love your recipes..
We're so glad to read you persevered and the fondant worked out for you, jhoriel taruc. Hooray! Fondant is tricky and changing the ingredients does make a difference, but we'll try to help with your questions. Using butter instead of shortening is the biggest challenge, but you made it work, and what you're doing is right. To help with ingredient amounts, here is an alternative fondant recipe using butter (allrecipes.com/recipe/228519/cake-fondant/), and here are a few tips (although they refer to shortening not butter):
-- Before kneading the fondant, divide it into several chunks and add a spoonful of shortening and a spoonful of glycerin to soften it and make it smoother and more pliable. The shortening will also help the fondant be less sticky. Note that using too much corn starch and powdered sugar can dry out fondant.
-- Dust the work surface with a bit of cornstarch so that the fondant won't stick.
-- Some people prefer to use oil or shortening to grease the work surface.
-- Always cover the fondant in plastic wrap or zipped bag so it won't dry out.
-- It is always best to let fondant rest for a few hours or even overnight before using it.
-- If the fondant cracks when it’s rolled out, use solid vegetable shortening and smooth the cracked area together, using a circular motion with your fingers. Don’t use water because it will break down the fondant.
This article from Allrecipes also has tips: dish.allrecipes.com/fondant-its-a-lot-easier-than-you-think/
Thank you for your request. We have provided the link to the recipe in the description part of the video - you'll find all ingredients, measurements and directions there. Enjoy!
Very informative & good clip ever 🌹
so lovely
This really depends on your preference. Either one should work fine.
Great question. You will not want to use this kind of glycerin. Be sure to purchase a food-grade quality!
OMG!! I'm so gonna subscribe!!
Thank you for the video!
Thank you so much
That looks good :)