Welcome to the Cake Decorators Q&A

My fondant mixture is not usually elastic, why?

Hi Temmyd

Are you making your own fondant? If you are then it may be that you’re not adding enough glycerine. Here is a recipe for you to try:

Makes 1kg

60mls water

20ml sachet powdered gelatine

125ml liquid glucose

15ml glycerine

1 kg icing sugar sifted + extra for dusting

Place the water in a small bowl, sprinkle over the gelatine and soak until spongy. Stand the bowl over a pan of hot but not boiling water and stir until the gelatine has dissolved. Add the glucose and glycerine, stir well until blended and runny.

Place the icing sugar in a very large bowl, make a well in the centre and slowly pour in the liquid ingredients stirring constantly. Mix it really well. Dust your surface with icing sugar and turn out the contents of the bowl and knead using the extra icing sugar. Keep kneading until the mixture  comes together in a ball and no longer feels sticky. Wrap the fondant in two freezer bags, let it rest a while until you need to use it.

If you are using ready made fondant add a little trex and knead well until your icing feels elastic. Works for me, hope it does for you.