| Author |
Message |
onegr8girl
Regular Member
Joined: Apr 05, 2007
Posts: 160
Location: Napa, CA
Birthday: Apr 27
|
 Posted:
Thu Oct 04, 2007 10:43 am |
  |
Yesterday I attempted my first batch of scratch fondant. I used Toba's Fondant because I had a scratch fondant rant I had printed from another forum with really detailed instructions. It was super easy and my kitchen aid did most of the work. This morning I checked it and it had settled to virtually the same texture as the Pettinice that I normally used and it tasted better! I'm so excited. 2 lbs of scratch fondant cost me about $2.60 to make and 1.5 lbs of Pettinice costs 7.99!
I'm super excited and highly recommend it!  |
|
|
     |
 |
|
|
|
FromScratch
Forum SuperStar!
Joined: Mar 12, 2007
Posts: 5821
|
| Posted:
Thu Oct 04, 2007 10:49 am |
|
I made some yesterday too and I have yet to play with it. When I tasted it last night I found it to be much sweeter than the Fondex I have been using, but very good and WORLDS better than wilton for sure! I plan on covering some dummy cakes with it. |
|
|
| |
|
|
jen9936
Regular Member
Joined: Jun 21, 2007
Posts: 122
Birthday: Nov 09
|
| Posted:
Thu Oct 04, 2007 10:50 am |
|
I totally agree!! It's easy to make & tastes yummy!!!! |
|
|
| |
|
|
poohlegsofky
Newbie
Joined: Jun 13, 2007
Posts: 4
|
| Posted:
Thu Oct 04, 2007 10:59 am |
|
Would you please share this recipe with the rest of us.
Thanks so much!! |
|
|
| |
|
|
onegr8girl
Regular Member
Joined: Apr 05, 2007
Posts: 160
Location: Napa, CA
Birthday: Apr 27
|
| Posted:
Thu Oct 04, 2007 11:09 am |
|
|
| |
|
|
jenbenjr
Frequent Member
Joined: Feb 07, 2007
Posts: 442
Location: Pennsylvania
Birthday: May 16
|
| Posted:
Thu Oct 04, 2007 11:14 am |
|
|
  |
|
|
Teekakes
Forum Fanatic
Joined: Jan 24, 2007
Posts: 2235
|
| Posted:
Thu Oct 04, 2007 11:19 am |
|
So happy to hear you tried it! Once you make Toba's fondant there is no turning back!! It certainly DOES rock!!!
When you start to work with it if it seems a bit to soft just knead in a bit more powdered sugar until you get it where you need it to be. It is so easy! And delicious!! |
|
|
| |
|
|
RRGibson
Forum Addict
Joined: Jun 28, 2007
Posts: 712
Location: Richmond, Virginia
Birthday: Jun 16
|
| Posted:
Thu Oct 04, 2007 11:23 am |
|
I think I'm going to try it today. Do you guys use the glycerin or leave it out? |
|
|
| |
|
|
onegr8girl
Regular Member
Joined: Apr 05, 2007
Posts: 160
Location: Napa, CA
Birthday: Apr 27
|
| Posted:
Thu Oct 04, 2007 11:25 am |
|
I used the glycerin, but took a tip from someone else. Instead of buying the Wilton glycerin, I bought a bigger container (more than twice the size) for less money in the pharmacy section at Target. |
|
|
| |
|
|
SweetRocky
Junior Member
Joined: Jun 21, 2007
Posts: 37
Location: TX
Birthday: Nov 13
|
| Posted:
Thu Oct 04, 2007 11:27 am |
|
The thread to the recipe is helpful, thanks. In the introduction to the recipe it says no need to refrigerate as it keeps well on the counter, but the directions say to store in refrigerator...which is it? I'd like to try this one out! |
|
|
| |
|
|
jenbenjr
Frequent Member
Joined: Feb 07, 2007
Posts: 442
Location: Pennsylvania
Birthday: May 16
|
| Posted:
Thu Oct 04, 2007 11:28 am |
|
I've never used the glycerin and it turns out just fine. |
|
|
| |
|
|
sweet_honesty
Regular Member
Joined: Dec 20, 2005
Posts: 148
|
| Posted:
Thu Oct 04, 2007 11:29 am |
|
That recipe is very similar to the one I use except mine doesn't have in any shortening. That's why I was always so confused when people said that fondant tasted nasty. I just couldn't understand it. I've read enough horror stories to gather that the Wilton stuff is disgusting but I have come across a few posts that bash fondant on the whole. Where I'm from commercially pre-packaged fondant is not available so you have to make it and it works out cheaper funny enough and is less trouble to me than marshmallow fondant... which I find is a pain in the rear. |
|
|
| |
|
|
jenbenjr
Frequent Member
Joined: Feb 07, 2007
Posts: 442
Location: Pennsylvania
Birthday: May 16
|
| Posted:
Thu Oct 04, 2007 11:29 am |
|
| SweetRocky wrote: | | The thread to the recipe is helpful, thanks. In the introduction to the recipe it says no need to refrigerate as it keeps well on the counter, but the directions say to store in refrigerator...which is it? I'd like to try this one out! |
I was confused by this too. I have always just made sure it was well wrapped and let it rest on my counter. |
|
|
| |
|
|
vickster
Frequent Member
Joined: Jul 12, 2007
Posts: 424
Location: Searcy Arkansas 72143
Birthday: Dec 11
|
| Posted:
Thu Oct 04, 2007 11:29 am |
|
Gr8 girl, how did you use your KA Did you do all of the mixing or just kneading? Did you start with your paddle and change to dough hook? I've been able to mix my fondant fairly mess free by hand, so wondering if the KA is worth the clean up. What I do is sift my PS onto my stainless steel work top. Make a well. Pour in my liquid mixture. Using my spatula I fold the sugar into the liquid. Keep flipping it until it's become sort of like bisquit dough. then I start kneading by hand. I recently got a new 6 qt KA thinking it would be rugged enough for fondant. But now I'm wondering if there's a lot of clean up. I'd rather knead than clean. I'm also thinking about trying to double the recipe, see how that goes. |
|
|
| |
|
|
JenWith
Frequent Member
Joined: Jun 08, 2006
Posts: 439
Location: Scotland, CT
Birthday: Oct 06
|
| Posted:
Thu Oct 04, 2007 11:33 am |
|
Can I hyjack this thread for a minute? I wanted to post a Toba's fondant question and saw this topic...
I have made Toba's fondant and I like the taste of it but it's very, very, very, very, very (keep going?) sticky. And I can't get rid of the sticky no matter what I do! I've added more sugar. I've kneaded in crisco. I've let it sit. When I think I finally got it, it's sticky again and I can't work with it. I'm very frustrated with it and I want to just toss it but I can't make myself do it.
So I had a thought, I would like to try poured fondant. Do you think I can melt/cook down the fondant that I already made to make it pourable???
If you think I can save the fondant as I have it now - ready to roll, just sticky - PLEASE give me some tips!
Thanks very much!!! |
|
|
| |
|
|
|
|
