Fondant

Ricky - posted on 09/05/2010

Ok I know it may be no help now but I'd thought I would share my recipe I have. I dont use it because i find it easier to buy premade stuff because I have a super active 15 month old ( I either buy satin Ice or Glacier rolled fondant, depending on what the store I go to has on hand)

300 g Granulated Sugar
67 ml Water
pinch Cream of tartre

25 gr Gelatin powder
133 ml Warm water

83 gr Glucose
50 gr Glycerine

83 gr Shortening
1.2kg Icing Sugar

-Melt together the Gelatin, warm water, glucose, glycerine and shortening- But not too hot
-cook the sugar, water and cream of tartre to 115' celcius
-add the boiled sugar to the gelatin
-transfer the mixture to a stand mixer, add the icing sugar and with the paddle attachment mix on low speed until its smooth (approx 30 minutes)
-place fondant in a plastic bag and then into a airtight container, and leave to sit overnight before using

* I have never tried it on this scale. I made it in school at 3 times the recipe and it turned out nice (I cant remember how it tastes though but Im sure it was good because I didnt leave any bad notes and my its my teachers recipe and he is a crazy old french man lol)

Cyndi - posted on 03/09/2010

The brand of fondant I like to buy (if I'm not making it myself) is Satin Ice. It has a great vanilla flavor and it is super easy to work with! You can buy it online or at cake specialty stores. :)

Melanie - posted on 03/08/2010

Here is my fondant recipe. I use it a lot and it is very tasty. I get a lot of compliments on the taste.

Use a plastic bowl and a wooden spoon (very important)
Put 1/2 package of powdered sugar in a plastic bowl
make a well in the center
pour the other 1/2 onto a table or counter with a well in the middle

Mix
1/4 c water with
1 package Knox unflavored gelatin
heat in microwave for 20 sec. and stir until well blended.

Add
1/2 c light corn syrup
1 TBSP Wilton glycerin (a must, this is what makes it pliable)
1 tsp Wilton clear vanilla & 1/4 tsp almond extract
Mix all ingrediants until well blended. Then microwave for 30 sec.

You will need
1 TBSP crisco for your hands to mix and kneed

Pour the liquid ingrediants into the powdered sugar in the bowl and stir.
Pour that onto the powdered sugar on the counter and kneed with your hands until it looks like a soft dough.

Use the crisco on your hands to keep it from sticking.
Immediately wrap in cling wrap and put in a zip lock bag for a few minutes to rest.

On hot humid days, use corn starch when rolling it out.
Other wise use crisco.

I also have a gum paste recipe if anyone is interested.

I make a lot of cakes for others and it is cheaper to make all of this instead of buying it premade.

Shirley - posted on 03/06/2010

Hi, Jen! i haven't made my own fondant and think it's too labor intensive. i have tried two brands of fondant that i really enjoy working with and eating. Satin Ice and my most favourite and best tasting, Fondarific. fondant does make cakes look so pretty and clean.

if you have a wonderful cake shop check out their fondant brands...i personally don't like wilton. the only time i use wilton is when my kids want to make their own shapes to decorate their mini cakes and cookies. it's a fun medium for them.

hope this helps!!

Shawna - posted on 03/03/2010

I know this was quit some time ago but try ebay!

Shelby - posted on 01/21/2010

As far as figures go gumpaste or marzipan make the best in my opinion. There is no help for poor tasting fondant you could use MM fondant or even rolled buttercream but I live in So. California and realistically they're not options as they're too soft and sticky. I find the best combination is delicious cake, filling, frosting, then a thin layer of fondant to cover the cake then I decorate using better tasting options like MM fondant or buttercream

Wanda - posted on 12/28/2009

Quoting Emily:

does anyone have anyother fondant recipes not involving marshmellows? im in aust. and cannot for the life of me find a bag of plain white marshmellows.. they are all multi-colored. =(

Im trying to make little fondant animals that retain the glossy sort of color, i just tried with one recipe but it ended up drying out very quickly and cracking (i think it was pastillage and they were just saying it was fondant??) ahh if anyone can help that would be great!

Have you tried using marzipan to make figures? 

Emily - posted on 12/16/2009

thanks for your help, but i live in aus, so im having alot of trouble finding gum paste, or even the ingredients for gumpaste.. tried caterers shops and everything.. no luck =( thanks for help tho!

Stacey - posted on 12/16/2009

Emily,
You can use gumpaste for the animals. You can buy it or make it. I've never made it myself, so I don't know of a good recipe. You can buy it from any place that sells Wilton stuff. If you are just using it to make animals, then I wouldn't worry about how it tastes. I get my Wilton supplies at Walmart or Michaels. I hope this helps.

Emily - posted on 12/16/2009

does anyone have anyother fondant recipes not involving marshmellows? im in aust. and cannot for the life of me find a bag of plain white marshmellows.. they are all multi-colored. =(

Im trying to make little fondant animals that retain the glossy sort of color, i just tried with one recipe but it ended up drying out very quickly and cracking (i think it was pastillage and they were just saying it was fondant??) ahh if anyone can help that would be great!

Lisa - posted on 02/18/2009

Quoting Katie:

Quoting Cyndi:

For good looking and great tasting, use that Marshmallow Fondant recipe. It's really good tasting, and it is good looking as well. Be careful, tho - it gets soft really fast when you are working with decorating with it. I've used it several times - to rave reviews of both taste and appearance.

if it does get soft is there someway to make it firm again? I was attempting my first mmf cake this evening and it went soft (lol) and so I wrapped up and set it aside to try again tomorrow. I ended up adding chocolate in to make it brown ( needed for the cake) and tasted a small piece and it was AMAZING!! But as far as working with it...so far I really do not like it!

If the MMF gets to soft, add more powered sugar and work it in like when you made it originally.  I think that is actually a little easier to work with than the Wilton fondant.  I use the Satin Ice brand.  I have also used the Deco-pac brand, but I believe you have to have a business license to order from their website.  We got the Deco-pac from our class instructor.  Another way to make the fondant taste better is to add flavoring to it.  I've added the strawberry flavor, and it was much better.

Katie - posted on 02/16/2009

Quoting Cyndi:

For good looking and great tasting, use that Marshmallow Fondant recipe. It's really good tasting, and it is good looking as well. Be careful, tho - it gets soft really fast when you are working with decorating with it. I've used it several times - to rave reviews of both taste and appearance.

if it does get soft is there someway to make it firm again? I was attempting my first mmf cake this evening and it went soft (lol) and so I wrapped up and set it aside to try again tomorrow. I ended up adding chocolate in to make it brown ( needed for the cake) and tasted a small piece and it was AMAZING!! But as far as working with it...so far I really do not like it!

Cyndi - posted on 02/11/2009

For good looking and great tasting, use that Marshmallow Fondant recipe. It's really good tasting, and it is good looking as well. Be careful, tho - it gets soft really fast when you are working with decorating with it. I've used it several times - to rave reviews of both taste and appearance.

Jenna - posted on 01/22/2009

I haven't tried making my own. But I did find a rather inexpensive premade one. It has a white chocolate flavor. Plus you can order a "sampler" of their 6 flavors for a few dollars. It's called choco-pan, here's where I ordered it from:

www.choco-pan.com

I did my friends wedding cake with it last year, it looked gorgous!

Michelle - posted on 01/18/2009

I always buy the ready to roll fondant.  Have found that it is the quickest and easiest way to go... especially if you have other things to worry about...

Stacey - posted on 01/13/2009

It does get a bit sticky and messy, but it tastes good and it's fun. Make sure you coat your hands well in the crisco!

Jennifer - posted on 01/13/2009

Thanks for the MM fondant, I will try it with my next cake.

Jen A

Stacey - posted on 01/13/2009

MM (Marshmallow) Fondant Recipe  
 

16 ounces white mini-marshmallows (use a good quality brand)

2 to 5 tablespoons water

2 pounds icing (please use C&H Cane Powdered Sugar for the best results)

½ cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

NOTE:  Please be careful, this first stage can get hot.

Melt marshmallows and 2 tablespoons of water in a microwave or : Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)

Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?” 

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more.  Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.  

Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. 

Stacey - posted on 01/13/2009

MM (Marshmallow) Fondant Recipe  
 

16 ounces white mini-marshmallows (use a good quality brand)

2 to 5 tablespoons water

2 pounds icing (please use C&H Cane Powdered Sugar for the best results)

½ cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

NOTE:  Please be careful, this first stage can get hot.

Melt marshmallows and 2 tablespoons of water in a microwave or : Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)

Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?” 

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more.  Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.  

Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. 

Dawn - posted on 01/12/2009

Seriously, I think the words good tasting and fondant cannot be used in the same sentence.  I've had several cakes with fondant and NONE of it has tasted very well! Looks pretty, taste awful.