Blog Visitors Question - What's wrong with my fondant?
Good morning, I love your blog a lot.
I have a question. I tried to make fondant and the fondant was just sticking to the board when rolling & it was also falling apart. So my question is what is the best way to measure water for fondant?
There is actually a number of factors that could be responsible for your fondant sticking to the board. 1) the type of board : it is best to use formica covered surfaces when rolling out fondant or pastries, with Formica covered surface the sticking is reduced. 2) you have to over your work surface with icing sugar when rolling out fondant, this will also help to preent sticking. 3) you have to take a look at the recipe and ensure you measured your ingredients accurately, either you added too much water or too little icing sugar.
For your fondant falling apart, this is because you did not add enough binding agent e.g. Egg white, CMC, Tylose, gum tragacanth etc. Or the indignant agent you added was not a vy good brand. Endeavor to buy ingredients from brands you are used to.
There is actually a number of factors that could be responsible for your fondant sticking to the board.
ReplyDelete1) the type of board : it is best to use formica covered surfaces when rolling out fondant or pastries, with Formica covered surface the sticking is reduced.
2) you have to over your work surface with icing sugar when rolling out fondant, this will also help to preent sticking.
3) you have to take a look at the recipe and ensure you measured your ingredients accurately, either you added too much water or too little icing sugar.
For your fondant falling apart, this is because you did not add enough binding agent e.g. Egg white, CMC, Tylose, gum tragacanth etc. Or the indignant agent you added was not a vy good brand. Endeavor to buy ingredients from brands you are used to.
I hope this helps.
Happy baking!