I litterally just made this. I did not use the butter flavor but it seemed to be fine. It is hard to mix once adding the powdered sugar. I don't know if I melted it enough but mine was not clear like the picture. And mixing it with a spoon is quite difficult. I ended up getting down and dirty and using my hands (well my fiancé's hands) once he mixed the most of it (stuck to his hands) then it became the solid looking loaf. I would add the food coloring half way in between mixing in the powdered sugar. It's harder to blend in the color once its already solid. Also, it helps to have extra powdered sugar to make it less sticky when mixing. Almost like the actual fondont where they use extra powder. Hope this helps!
Alright, I made this and it tastes DELICIOUS! like seriously, I think I ate half of the recipe and gained 5lb's
On a negitave note I had a lot of issues working with the fondant It was exceptionally sticky, to the work surface and to my hands...I tried sugar on the surface and hands, but that made the fondant grainy and I tried water, but that decomposed the fondant.((any tips?))
1 lb. of marshmallow is generally one bag, and melts down smaller.
2 lb. of powdered sugar, is one bag.
My question is about the crisco, can I use butter flavor shortning instead of adding the butter flavor... and can I use regular vanilla extract, instead of vanilla flavor, If I know It will change the color slightly? It's what I have on hand, and I don't think I'll be getting to the store soon, however I'm not going to do It yet, If I need to wait for the right ingredients because I want It to work right
you cannot use real butter because it tends to mess up the consistancy and it forces it to tear . without the butter flavoring it doesnt taste like fondant it just tastes like marshmallow fluff
Sounds pretty YUMMMMMMMYYY!
Will def do this when i'm having a "day off" from my diet for a good reason
Btw, does this make the amount that you covered the cake with in the one picture? x
Thank you so much for posting this! I have been wanting to try making fondant. I watch a lot of the Cake shows So I get inspired but I didn't know where to start. I can't wait to make this.
Whoa, I found this tutorial on stumbleupon yesterday and forgot to bookmark it, and now it comes up as one of the first projects here. Maybe it's a sign. A sign to make good cake.
CO + K User
On a negitave note I had a lot of issues working with the fondant It was exceptionally sticky, to the work surface and to my hands...I tried sugar on the surface and hands, but that made the fondant grainy and I tried water, but that decomposed the fondant.((any tips?))
2 lb. of powdered sugar, is one bag.
My question is about the crisco, can I use butter flavor shortning instead of adding the butter flavor... and can I use regular vanilla extract, instead of vanilla flavor, If I know It will change the color slightly? It's what I have on hand, and I don't think I'll be getting to the store soon, however I'm not going to do It yet, If I need to wait for the right ingredients because I want It to work right
I am so doing this!
http://floral-fascination.blogspot.com/
Will def do this when i'm having a "day off" from my diet for a good reason
Btw, does this make the amount that you covered the cake with in the one picture? x