Thank you very much for your prompt reply, I live in Australia and we do not have that brand of marshmallows,we have Pascals, the brand of fondant that I used is Vizyon fondant.i know it’s difficult for you to know exactly,process of elimination.have to say Iam throughly enjoying your tutorials they are so concise and helpful, thank you for sharing 😀
Gotcha! I am sorry I can't help you more since I am not familiar to the products that you have available;( please let me know if you figure it out so that I can pass it on ok?
Okay Sweetie going to give this a Try. Lol I have another recipe for fondant, the only difference in ingredients is the Shortening and added store bought fondant. Mine also calls for a TBS of the clear Corn Syrup. But your technique is slightly different. So maybe that's why I am having issues with the recipe I am using. I can't cover a cake with Fondant without it tearing. It does it every time. I have done the wrap technique, and am never truely Happy with the way it seals off on top. I have cakes coming up that I need fondant for. So I am going to try this. Lol there has to be an easier way then what I have been doing lol
I hope it isn't too late, but just wanted to tell you that you don't have to incorporate all the powdered sugar. Stop when it is pliable and still stretchy. If it starts to get stiff....stop. There is a happy medium ;)
@@sophisticakesbymary awe ok Thank you. Yeah I already made what I need for the cakes I got going out in the next week. But will change it up more. The recipe I was using seems to work better for the 2-3 D fondant figures but this works better for covering a cake. So I may have to do two different batches. That way I can cover and build. I did a couple of ribbons and bows for a cake I delivered today, this worked great for the ribbon it held up and didn't tear as I wrapped it around the cake. But I couldn't get the bow to hold it's shape. I kneded more powder sugar and Tylos Powder into it and it did better. Thank you for the tips. I hope you are feeling alright today.
Thank you for the tutorial, tried this recipe twice and both time found there was no elasticity in the fondant just kept tearing,followed the recipe exactly,please let me know where I could be going wrong. I through the first batch out, the second I kept just in case you think I can save it.
It 8s probably either the brand of fondant you are adding to it or too, the brand of marshmallows or much powdered sugar. I have had the same thing happen for each of these reasons. I like either wilton or Satin Ice fondant. Don't use jet Puffed marshmallows, off brand are best. And only add ennugh of the powdered sugar until it is still stretchy. You don't have to add it all. Once you figure out the feel of it and when to stop adding it, life becomes much easier;) I promise;)
Love the Baking community working together 😊 Thanks for sharing!
I have used this many times! It's great.
Thank you for sharing!God bless you!
Your amazing I can't believe I haven't seen you before you give great detail in everything you make x
Thank you so much!
Thanks , very important this recipe
This is the one I use too!! It’s awesome and so much less expensive than buying ready made.
Thanks... this will come in handy...
Thanks will be trying
i love your videos tks so much
Thank you very much for your prompt reply, I live in Australia and we do not have that brand of marshmallows,we have Pascals, the brand of fondant that I used is Vizyon fondant.i know it’s difficult for you to know exactly,process of elimination.have to say Iam throughly enjoying your tutorials they are so concise and helpful, thank you for sharing 😀
Gotcha! I am sorry I can't help you more since I am not familiar to the products that you have available;( please let me know if you figure it out so that I can pass it on ok?
Hi! Can we do a gumpast with this recipe if we add CMC powder into it? Thanks!
Thank you 😍😍😍👍
I use lmf recipe too but I'm wondering how much water you use? I use 3 Tbs for full batch but wondering how much you use?
Okay Sweetie going to give this a Try. Lol I have another recipe for fondant, the only difference in ingredients is the Shortening and added store bought fondant.
Mine also calls for a TBS of the clear Corn Syrup.
But your technique is slightly different. So maybe that's why I am having issues with the recipe I am using. I can't cover a cake with Fondant without it tearing. It does it every time. I have done the wrap technique, and am never truely Happy with the way it seals off on top.
I have cakes coming up that I need fondant for. So I am going to try this. Lol there has to be an easier way then what I have been doing lol
I hope it isn't too late, but just wanted to tell you that you don't have to incorporate all the powdered sugar. Stop when it is pliable and still stretchy. If it starts to get stiff....stop. There is a happy medium ;)
@@sophisticakesbymary awe ok Thank you. Yeah I already made what I need for the cakes I got going out in the next week. But will change it up more.
The recipe I was using seems to work better for the 2-3 D fondant figures but this works better for covering a cake. So I may have to do two different batches. That way I can cover and build.
I did a couple of ribbons and bows for a cake I delivered today, this worked great for the ribbon it held up and didn't tear as I wrapped it around the cake. But I couldn't get the bow to hold it's shape. I kneded more powder sugar and Tylos Powder into it and it did better. Thank you for the tips. I hope you are feeling alright today.
That's exactly what I use it for too. I use store bought with tylose for sculpting.
I'm glad to see I'm not the only one who throws sugar all over the table while sifting. 😂
Always! I am the messiest baker;)
@@sophisticakesbymary 🤣🤣🤣
Thank you for the tutorial, tried this recipe twice and both time found there was no elasticity in the fondant just kept tearing,followed the recipe exactly,please let me know where I could be going wrong. I through the first batch out, the second I kept just in case you think I can save it.
It 8s probably either the brand of fondant you are adding to it or too, the brand of marshmallows or much powdered sugar. I have had the same thing happen for each of these reasons. I like either wilton or Satin Ice fondant. Don't use jet Puffed marshmallows, off brand are best. And only add ennugh of the powdered sugar until it is still stretchy. You don't have to add it all. Once you figure out the feel of it and when to stop adding it, life becomes much easier;) I promise;)
I have no shortening can I use oil dear?
I am sorry I just saw this! I haven't used oil, but I would think shortening would be the way to go.
Спасибо большое🙏😘😘😘,но не могли бы мне написать рецепт помадки???
Pena q não tem tradução dos materiad
Looks like she’s using much more than 2 Tbs of water!!!