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Poured fondant problem

2K views 4 replies 4 participants last post by  panini 
#1 ·
Hello everyone,
I have been making a few batches petit fours coated in white, dark, and milk, chocolate and some in marzipan and they all come out great . I just recently tried to coat a batch of swiss chocolate layer cake petit fours with a poured fondant mixed with a fresh rasberry puree.
Everything came out great the fondant was see-through and not too thick but it never dried to the consistancy that you could pick it up with out getting your fingers sticky. I feel it ruins the whole confection, and I would love some tips if you have any.
 
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