Fondant is so costly to buy, so when doing cakes for customers I would prefer to use homemade fondant. When I make it, I have a problem with it tearing when I roll it out and try to place it on a cake. What suggestions do you have to get it to the right texture, or is it a recipe that you have that you can share?
- from youngsvilles, NC
I definitely prefer the ease and consistency of storebought fondant, but If you must make rolled fondant from scratch, this is a good recipe. It contains glycerine and glucose, both of which help to give rolled fondant the elasticity it needs to stretch and cover cakes.
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