Michelle F's Fondant Ques

Baking By celestecakes78 Updated 17 Jun 2008 , 3:46am by Dru329

celestecakes78 Posted 14 Apr 2008 , 3:04pm
post #1 of 21

I have recently made this recipe for my fondant and its great stuff.I wanted to know how long can it be stored before i have to throw it out? besides the ziploc bag how does it have to be stored? refridge? i ended up making too much for my project and i really don't want to throw it out but can't risk it going bad and using it. any help i'd appreciate! thanks!

20 replies
CelebrationCakery Posted 14 Apr 2008 , 5:10pm
post #2 of 21

Celestecakes78, Is her recipe in the recipes on CC...it didn't come up when I did a search...I want to try it out...

CelebrationCakery Posted 14 Apr 2008 , 5:21pm
post #3 of 21

I found it....

kendi25 Posted 14 Apr 2008 , 5:34pm
post #4 of 21

Can you please share the recipe with me?

TIA

celestecakes78 Posted 15 Apr 2008 , 2:14am
post #5 of 21

I don't know how to attatch the recipe in here but if you go to recipes and type in fondant in the keyword box and scroll down till you see michele fosters delicious fondant

Sugarflowers Posted 15 Apr 2008 , 6:47am
post #6 of 21

Here is a link to the recipe: http://forum.cakecentral.com/cake_recipe-3663-Michele-Fosters-Delicious-Fondant.html

Even though there are dairy products in the fondant, it has a great shelf life. If properly wrapped, it will stay good for several months at room temperature. It freezes very well also. Just let it come to room temperature on it's own before using. Refrigeration will cause humidity to build up on it and it will be ruined.

By the way, I'm really glad you like the recipe. icon_smile.gif

Michele

celestecakes78 Posted 17 Apr 2008 , 8:10pm
post #7 of 21

thanks for the info and now i know about the refigeration being a no no i have to ask your advice.I have to do a wedding cake next friday with this fondant.Its going to be a 3 tier square stacked with mousse filling.Since the filling is going to have to be kept as cold as possible i figure that if i base ice the cakes with BC and leave them in the fridge for a few hours to get chilled though then take them out cover it with the fondant and then deliver it it should be ok, i hope! i normally don't make the cake right before i have to deliver it but if i can't refrigerate the fondant covered cake then this might be the only option.. Please tell me if theres any alternative you can think of. Thanks again Cindy

dailey Posted 17 Apr 2008 , 8:26pm
post #8 of 21

i tried this recipe, as well as toba's, and i definitley prefer the taste of michelle's. however, my only complaint is that its so darn stretchy for me?? i usually used mmf because i love the way it handles but i would much rather used a *true* from scratch recipe.

maybe i'll try adding some tylose to it...wondering if anyone else has this problem?

celestecakes78 Posted 17 Apr 2008 , 9:31pm
post #9 of 21

i have only made this twice and mine comes out pretty soft, i found that when i try to pick it up from my rolling mat that it tears pretty easily so i have to be careful.I have to tinker with it maybe add more sugar to it and it will become stronger?

dailey Posted 18 Apr 2008 , 2:53pm
post #10 of 21
Quote:
Originally Posted by celestecakes78

thanks for the info and now i know about the refigeration being a no no i have to ask your advice.I have to do a wedding cake next friday with this fondant.Its going to be a 3 tier square stacked with mousse filling.Since the filling is going to have to be kept as cold as possible i figure that if i base ice the cakes with BC and leave them in the fridge for a few hours to get chilled though then take them out cover it with the fondant and then deliver it it should be ok, i hope! i normally don't make the cake right before i have to deliver it but if i can't refrigerate the fondant covered cake then this might be the only option.. Please tell me if theres any alternative you can think of. Thanks again Cindy




wow, you are braver than i am! covering the cakes at the last minute with fondant would be my last option. i read were michelle said that refrideration ruins the fondant but maybe she meant for storage and not for a cake covered in it?? i have used other types/brands of fondant in the past and have refrigerated all of them with no problems so i'm wondering why this particular recipe would be any different? you might want to ask her... : )

FromScratch Posted 18 Apr 2008 , 3:20pm
post #11 of 21

You may need to be adding some more PS to it. If you don't let it sit overnight it is damn near impossible to work with but this is the same with all homemade fondants. Just knead in more PS and see how it goes. I LOVE LOVE LOVE Michele's fondant. It is yummy and works wonderfully.. better than the commercial fondants I have tried.

shalderman Posted 18 Apr 2008 , 3:29pm
post #12 of 21
Quote:
Originally Posted by celestecakes78

i have only made this twice and mine comes out pretty soft, i found that when i try to pick it up from my rolling mat that it tears pretty easily so i have to be careful.I have to tinker with it maybe add more sugar to it and it will become stronger?




Yeah I definitely agree - either you are not letting it sit 24 hrs or it needs a touch more p/s. I have never had this recipe turn out so soft that it tore. Actually I find I can swing it around with no issues - better than any other recipe I've tried (MMF and Toba's both had issues with sticking or tearing/stretching). I roll out my Michelle's fondant just on p/s sprinkled on the counter. After its the right size/thickness I fold it over my left arm, pick the whole thing up and slap it on the cake icon_lol.gif Doesn't tear or stretch. I have never been able to handle MMF or Toba's recipe this way. Can you tell I'm in LOVE with Michelle's recipe icon_biggrin.gifthumbs_up.gif

celestecakes78 Posted 19 Apr 2008 , 12:51pm
post #13 of 21

The first time I made this fondant I let it sit overnight and it was great.The second time I was in a pinch and had to use it that day and I really saw the difference between the relaxed fondant and the fresh.The fresh definitely had an altogether different feel and look to it in my hands I can't really explain it any better. This wedding is coming up and I think I'm going to try to make another batch with more PS and see what happens.Thanks for the advice! thumbs_up.gif Cindy

alanahodgson Posted 19 Apr 2008 , 7:47pm
post #14 of 21

Most of my cakes are made with Michele Foster's fondant (all of my fondant cakes) and every single one of them is refrigerated. When you take it out the fridge, condensation will develop, but it will also evaporate and the fondant is perfectly fine after that. Try not to touch it when the condensation is on the cake because you'll leave marks.

nisha_ru Posted 20 Apr 2008 , 2:36am
post #15 of 21

Does anyone know how many pounds this makes, or what sizes of cakes 1 recipe will cover?
Thanks!

FromScratch Posted 20 Apr 2008 , 2:57am
post #16 of 21

I think I remember Michele saying it makes 6 pounds.. it makes at least 5. icon_smile.gif

celestecakes78 Posted 22 Apr 2008 , 1:25pm
post #17 of 21

One more thing id like to know.. Has anyone airbrushed the fondant or painted on it? thanks!

tammygentry Posted 15 May 2008 , 9:28pm
post #18 of 21

Does anyone know if you can use jello instead of gelatin? Would one small packet work? I have a customer that likes the 'flavored fondant'. My closest guess would be to switch to a jello flavor?

thecakebox Posted 15 May 2008 , 10:18pm
post #19 of 21

I would just use an extract or flavored oil, Lorann makes tons of flavors..HTH.

celestecakes78 Posted 25 May 2008 , 3:27pm
post #20 of 21

Update..I did paint on it yesterday with colored paste mixed with clear vanilla extract. I painted the yellowbrick road and some trees and it worked out fine.

Dru329 Posted 17 Jun 2008 , 3:46am
post #21 of 21

Good info icon_biggrin.gif

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