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!

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.

I totally agree!! It's easy to make & tastes yummy!!!!

Would you please share this recipe with the rest of us.

Thanks so much!!

Here's the link:

http://www.cakecentral.com/cake_recipes_id-add_box-2127.html

I absolutely love Toba's fondant! I am always telling ppl to try it. I think it tastes great and I love the texture so much more than mmf. It just seems to melt in your mouth. I still use mmf for all my figures and so on, but when I cover a cake. I always use Toba's!

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!!

I think I'm going to try it today. Do you guys use the glycerin or leave it out?

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.

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've never used the glycerin and it turns out just fine.

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.

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.

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!!!

If you use the right amount of PS...and that can change each time you make fondant due to the humidity...it won't be sticky. I also add a fair amount of Crisco, little bits at a time.

Although I keep a 20 pound bucket of Satin Ice on hand and LOVE it...Toba's recipe is so much cheaper that I make it most of the time.

I will try to save it. I ended up getting Satin Ice because I didn't have the time to mess with the fondant that I made and I'm really happy with the results that I got using it.

What about melting it down to make poured fondant? No? If I can't get it to work rolled and if I can't melt it down to make poured fondant, it is going in the trash!

Onegr8girl,

Could you please be specific about how you used your kitchen aid mixer, please. I would like to try to make this without much kneeding if possible...

Thanks!
Pat

I use Wilton because it is easily available and cheap $10 with the 50% off coupon. But hate the taste so I add alot of flavoring which does help. I tried making several kinds and it just doesn't seem to be as nice as store bought. I made Tobas the other day and I liked it at first but I coulcn't get it to mold together when I tried to make an animal it separated alot. I took some out that I made about 3 weeks ago and it just crumbled all over and I couldn't get it to become smooth. When I made MMF it was fine if I first used it and I only covered my doctor coat with it but it wanted to tear away from the edges. I don't know what I'm doing wrong any suggestions.

I will try to save it. And I will also try to cook some down and see what I get. If I remember correctly, it was a humid day when I made the fondant and I was just so irritated with it that I wrapped it up and put it in the fridge.

thanks for all the help!

Thanks for sharing! I'm gonna try it this weekend!

Amen

Toba's fondant is awesome and inexpensive to make.

I tried it last night and also found that it was very sticky at first and it seemed as if it wouldn't take anymore PS. I just kept kneading it and finally wrapped it. I guess I'll see how it comes out today when I try to use it.

I need to make a snow white cake. Can I use Toba's fondant for the skirt or does anyone think it will give me problems? I don't mind trying something that's good, yet inexpensive.

jen9936-
That's exactly what I want to try the poured fondant on. Cupcakes. I baked cupcakes to make those very cute monsters and I figured I would do some in the poured fondant.

Guess I'll give it a shot this weekend.