One example of how troublesome baking can be is often found with fondant. Fondant is often used to decorate cakes and it is fairly common in that regard. Your fondant can either come out too hard or it can end up being far too soft. Whether your fondant is too hard or too soft, you will be able to salvage the fondant and continue making your cake look amazing. Once you know why your fondant is the way it is, it will become much easier for you to prevent the issue from happening again.
For fondant that has become too hard, the reason for this is almost always that the fondant has been left out for too long before being applied to the cake. For commercial fondants, the glycerin will keep the fondant moist and ready to be applied to a cake, however, this will harden and dry out over time if it is not being used. On the other hand, there are also homemade fondants. These very rarely harden, as the recipe is vastly different than that of commercial fondant. Chances are that if your homemade fondant has become hard, then there was something wrong with the recipe, and you should consider looking it over again.
As for fondant that is not solidifying fast enough, the problem is often that the humidity and air temperature are not prime for the fondant to harden. As mentioned earlier, most fondant will naturally harden over time when simply left out. If the temperature is cool and the air is humid, it will be very difficult for the glycerin in the fondant to dry out, making it harder for your fondant to solidify.
Now that you have a better idea of why your fondant is not doing what you want it to do, you should begin to think about how you are going to solve the problem. There are more methods for softening fondant, but hardening fondant is far more straightforward and simple, meaning that neither issue is particularly worse than the other. For many bakers, it is simply a natural part of the baking process to deal with little mishaps such as fondant not behaving.
As fondant is exposed to the air, it will naturally begin to dry out and harden. If you were not ready for the fondant to dry out and solidify, you might feel at a loss as to what you should do or how you should handle the situation. Thankfully, there are a couple different ways that you can go about softening the fondant back up. The first method that you should try is using softening oils, specifically glycerin. As mentioned earlier, in most commercial fondants, glycerin is the oil that keeps the fondant moist in the first place.
When you are adding the softening oils, you will want to make sure that you are kneading the fondant out in the meantime. Do this until you see that it is softening up.
Then put crisco on hands really good, and knead into fondant. Do this several time. I have made mmf several times.
I usually make reg. This is what i do if this gets hard on me. I keep it in freezer , after making it. You will know if it is going to come together or not.
I sometimes use a little glycerine from michaels in it also. This helps it to soften and be more pliable. Is your mmf newly made or made for some time or what. Just try all i have said , and see how it comes out.
I have read on this site , that this is how most bring their mmf back to how it should feel and do. Next time is better to use half pound less when you mix your ingredients, then is you see that is soft you can add more sugar little by little. Home Recipes. The versatility of the fondant dough also makes it a sweet choice for filling in candies such as cherry cordials and mint patties. Left to harden, fondant becomes difficult to handle, requiring a softening process to restore moisture.
Kneading -- squeezing, stretching, folding and pressing -- breathes new life into hardened fondant when you add a little slip to the process. Add about 1 teaspoon of glycerin for every 1 pound of fondant. As you knead, the glycerin makes hardened fondant more pliable by trapping water molecules and rehydrating the icing. Vegetable shortening is just as effective.
Coat your fingers with the shortening before kneading the hardened fondant. A short stint in the microwave turns a hard fondant into a more pliable product. Place the fondant in a microwavable bowl and heat in five-second intervals.
To avoid getting burned by hot fondant, wait until it is cool to the touch and then knead the fondant after each burst of microwaving.
If the fondant still lacks flexibility, pop it back in the microwave and repeat.
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