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    You are in: Home / Community Forums / Breads & Baking / *Hard* fondant
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    *Hard* fondant

    Akubi-chan
    Sun Sep 23, 2007 9:06 am
    Regular "Line Cook" Poster
    Hi !

    You've always been so great at helping me out when I've had questions so I'm hoping someone can help me with this one. =)

    I live where it's really difficult (impossible??) to get hold of ready-to-roll fodant. I recently ran out of what I brought back from my home country so I ordered some online (local company, not from overseas).

    The fondant is rock hard!! It said to massage it with a drop of water but it wouldn't soften and would crack easily.

    I have our wedding anniversary coming up this week and while I know I don't have time to make decorations that would dry in time, I would like to cover my cake in thinly rolled out fondant....

    Anyone here with some ideas on how to work with rock hard fondant??
    duonyte
    Sun Sep 23, 2007 10:53 am
    Forum Host
    I've never used this product. I also posted your question in the Desserts forum, and hopefully between these two forums someone will have the answer for you.
    Chef 509022
    Sun Sep 23, 2007 1:59 pm
    Food.com Groupie
    Akubi-chan wrote:
    Hi !

    You've always been so great at helping me out when I've had questions so I'm hoping someone can help me with this one. =)

    I live where it's really difficult (impossible??) to get hold of ready-to-roll fodant. I recently ran out of what I brought back from my home country so I ordered some online (local company, not from overseas).

    The fondant is rock hard!! It said to massage it with a drop of water but it wouldn't soften and would crack easily.

    I have our wedding anniversary coming up this week and while I know I don't have time to make decorations that would dry in time, I would like to cover my cake in thinly rolled out fondant....

    Anyone here with some ideas on how to work with rock hard fondant??


    This link might help.

    http://www.wrenscottage.com/kitchen/recipes/candy/creamfondant.php
    *Helena*
    Sun Sep 23, 2007 3:06 pm
    Semi-Experienced "Sous Chef" Poster
    Put it in the microwave a bit and then knead with butter.., thats what I do.. If you dont seem to manage you could try making marshmallow fondant which takes less than 10minutes to make.. icon_biggrin.gif
    auzzi
    Thu Sep 27, 2007 12:19 am
    Food.com Groupie
    If you are referring to the cake covering called Rolled Fondant:

    if it is hard, then it has set/dried and you will not be able to use it. Commercially manufactured rolled fondant contains hardeners that help the product to dry..

    If you are referring to the sugar paste called fondant that is the basis of moulded candies and confections:

    this is the basis of what is called pouring fondant icing which is used as a cake covering for small cakes like petit fours .. if it is hard, then you will be able to use it. The fondant is melted and syrup/flavour/colour is added to make a glaze-like consistency.

    From what you have said, I would say that the product is unusuable..
    Akubi-chan
    Thu Sep 27, 2007 12:53 am
    Regular "Line Cook" Poster
    Thank you for replying to my topic!! I'm going to try all the suggestions, one is bound to work!!

    I'd love to try making marshmallow fondant but I don't think I could find marshmallows locally... but next time I find some in a city or back home I'll grab a few bags and try it out!

    Thanks a lot for your help!!
    Akubi-chan
    Thu Sep 27, 2007 1:29 am
    Regular "Line Cook" Poster
    Auzzi , seems like you were posting at the same time as me icon_wink.gif

    I live in Japan and I'm not sure how they describe the differences between rolled and poured fondant in Japanese. I was happy that I just found fondant anything available to buy online! It's possible that it is poured fondant as rolled fondant seems not to be used here (from what I've seen during my time here anyway). Actually I used it as poured fondant last week and it was fine, but I prefer using rolled fondant. I like making little decorations.
    Seems like I'll once again be filling up my carry-on suitcase with packages of rolled fondant next time I visit home!!

    Thanks for your post, I think you're right, I got the wrong fondant!
    auzzi
    Thu Sep 27, 2007 7:23 pm
    Food.com Groupie
    Japan has a very strong tradition of working with Rolled fondant but the icing is not described with those words.

    Bakel's Pettinice RTR [ready-to-roll] icing is generally available .. you would call it "rolled fondant" ..

    The words that you should be looking for are
    "sugar work" "sugar art" "sugar craft" ..

    Quite a few places use French: "sucre" being the most common ..

    Do you speak Japanese?
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