When you click on a page, scroll past this week's featured photo to view.

WELCOME!

This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer.
We all have something to share...and we all have something to learn!


___________________________________________________________



Sugar Glass Butterflies

Sugar Glass Butterflies
Click on photo for Jennifer Dontz's tutorial for making Sugar Glass Butterflies!


.............................................................................................................................

/////////////////////////////////////////////////////////////////
.............................................................................................................................



Monday, August 24, 2009

How to Restore Hardened Fondant



The other day I wanted to make a peony from sugarpaste.
I like to mix fondant with Tylose to create a gumpaste for flowers.
So I went to get some fondant out of the pail and realized that I hadn't
completely secured the lid to for an airtight seal.
When I touched the fondant with my metal spoon, it was hard as a rock!
I began to dig out the hardened fondant to throw it away.
I had essentially lost about 2 lbs of fondant! ARRRRGH!

My friend, Susie Hazard, had just told me that she had just read that platinum paste could be restored by microwaving and rolling it out. So I wondered if it would work on fondant.
I took about a 3 inch size ball of the "rocky road" fondant and microwaved it for 5 seconds on high power.

Next I placed it on my fondant board that was generously spread with vegetable shortening, and rolled it thin. It really worked!! All the lumps and bumps disappeared.
The fondant was smooth and restored back to it's softened state.
I continued to do this until all 2 lbs of fondant was restored!!

Tutorial by Jacque Benson
All Rights Reserved
2009

This material may not be republished or reproduced in any manner without the expressed permission of the author.
*

11 comments:

  1. I am a new blogger, but an old baker. Your blog is awesome.

    ReplyDelete
    Replies
    1. Thank u so much for the tip,i was planning to throw away about 4 lbs of fondant cause its as hard as a rock,u saved it all

      Delete
  2. Jacque...I tried this today and it really worked for me too!! YAY!!! Thanks for posting your fantastic tip!!!

    ReplyDelete
  3. Didn't work for me, so what did I do wrong??
    Happy 2013 and thanks for the great tutorials, love this site. x

    ReplyDelete
  4. Wow I wish I would have found this before I threw out my fondant! Thanks for sharing.

    ReplyDelete
  5. So glad I found this tip. Hope it works!

    ReplyDelete
  6. Does this help in restoring Tylose Gumpaste? Mine is not rock hard, but stiff to the point of folds and cracks Not blending in when I need the paste, and whenmolding/making balls, the layers come apart. ANY help will be greatly appreciated.

    Christie

    ReplyDelete
    Replies
    1. Christie, try kneading in a little bit of piping gel.

      Delete
    2. Very professional website! Can I mention this tutorial on my website http://www.natainitalia.it/ ?

      Vittoria

      Delete
  7. Hey, I made fondant as a first timer yesterday and my fondant was hard and crummy, so full of cracks. I tries adding Glycerine, it didn't help. The shortening was too much, it was so greasy on my working surface. So after reading several websites, finally got one that instructed to add the glucose/corn syrup. So I did. It definitely helped but my fondant paste was just still cracking, not fully incorporated as one and smooth. So today I tried making another batch. This time I realized my gelatin mixture from my first fondant was too thick because this recent one turned out great when my gelatin was lighter! So I decided to mix a teaspoon of the same gelatin and knead it to my initially made fondant and it did wonders. It became elastic and soft and even the greasy feeling went away. Now I can't tell the difference between the two.

    ReplyDelete
  8. I made some modelling chocolate with real chocolate and mixed it with fondant and it seemed great, but when I’ve just decided to add more white fondant to it to make it easier paler has had a kind of crust formed on it. When I have kneaded it really well I can just see and feel little lumps every where, do u think I can restore this back to smooth?

    ReplyDelete

We really appreciate your comments and always look forward to hearing from you!

However we do not like spam, derogatory comments, or foul language. We would appreciate it if your would refrain from doing so or your comment will be deleted.

Search This Blog

The Tutorials This Week Were Generously Shared by

LINDA MARKS,JENNIFER DONTZ, BOBBIE NOTO, EDNA DE LA CRUZ & TONI BRANCATISANO

And to ALL of our Readers...

Stay Calm and Keep Baking!

Think CHOCOLATE!

A Very Sweet Tutorial by Bobbie Noto

A Very Sweet Tutorial by Bobbie Noto
I was instantly in love when Bobbie Noto shared this cookie with SugarTeachers! She is an amazing talent. For instructions on how to create this adorable cookie, click on the photo and don't forget to subscribe to Bobbie's website!

Pillow Cake Tutorial by Toni Brancatisano

Pillow Cake Tutorial by Toni Brancatisano
How beautiful! A great tutorial shared byToni Brancatisano. Click on photo to see the tutorial!

Pistachio-Cardamom Cake

Pistachio-Cardamom Cake
Click on link for Edna De La Cruz's dee-lish cake recipe.
Related Posts with Thumbnails