Making Your Own Fondant

Decorating By CakeInfatuation Updated 30 May 2008 , 8:08pm by Dru329

CakeInfatuation Posted 20 May 2008 , 2:45pm
post #1 of 39

I'm going to make my first batch of fondant later today. When doing butter cream, I've often substituted the milk for Coffee Mate in different flavors. I was wondering if I could do the same with the fondant?

38 replies
diane Posted 20 May 2008 , 3:55pm
post #2 of 39

i don't know of any fondant recipe that calls for milk...just water icon_confused.gif
..

cocobean Posted 20 May 2008 , 4:11pm
post #3 of 39

...hummm I think you could give it a try. Maybe make a 1/2 batch. thumbs_up.gif

staceyboots Posted 20 May 2008 , 4:12pm
post #4 of 39

i actually did see a fondant recipe on CC that used milk...it was by Michele Foster


http://www.cakecentral.com/cake_recipe-3663-31-Michele-Fosters-Delicious-Fondant.html

diane Posted 20 May 2008 , 4:26pm
post #5 of 39
Quote:
Originally Posted by staceyboots

i actually did see a fondant recipe on CC that used milk...it was by Michele Foster


http://www.cakecentral.com/cake_recipe-3663-31-Michele-Fosters-Delicious-Fo
ndant.html




oh...cool icon_eek.gif ...then i guess substituting would probably work. thumbs_up.gif it would probably taste better too. icon_biggrin.gif

CakeInfatuation Posted 21 May 2008 , 8:02pm
post #6 of 39

Okay.. so I substituted and it worked fine. I have to say that this fondant tastes MUCH better than the Wilton and it made the equivalent of the big $20 box of fondant that Wilton sells.

I did start to smell smoke coming from my Kitchen Aid. Next time I'll have to half the recipe just to make sure my mixer doesn't burn up.

just_desserts Posted 21 May 2008 , 8:21pm
post #7 of 39

I made White Chocolate Fondant (similar recipe as Michelle Fosters except adding 6 oz of melted white chocolate) the other day using White Chocolate/Macadamia creamer instead of the heavy cream called for in the recipe. It was FABULOUS! I was eating all the pieces that I had cut off like candy icon_redface.gif Think I will use it all the time now.

ctackett Posted 21 May 2008 , 8:42pm
post #8 of 39

Does anyone have trouble with their fondant breading down after adding color? I make the mmf. I am thing of starting to order satin ice. My cake this weekend was a flopa nd I have to refund her 100.00 besides the money that she owed me

CakeInfatuation Posted 21 May 2008 , 8:43pm
post #9 of 39

That sounds awesome! What's the name of that recipe?

Oh... I was wondering if there is a fondant recipe that is similar to the chocolate candy clay recipe but that you can roll out and cover cakes with?

I was thinking that I could use the Candy Melting Chocolates (in white or dark chocolate) as a base and the effect would be a melt in your mouth chocolate coating that covers the cake.

My mom's Birthday is the 7th and I'm trying to prep as much ahead as I can. She told me the other day she doesn't like fondant (so in the future, you can just use butter cream for my cakes) but I need to use it on her cake to get the desired effect. I thought if I could cover the cake in white or milk chocolate.... She'd go for that!

tastyart Posted 21 May 2008 , 8:53pm
post #10 of 39

Have you ever covered a cake in gnosh? I'm not sure I spelled that right. Anyway, it is a little messy but makes a smooth shiny surface and tasts like rich chocolate!. You can make it with white chocolate too. I've never used food colors to color it but I bet it could be done. It is even less forgiving than fondant when it comes to showing the imperfections of the underlying cake. I works a lot like poured fondant.

angkimbrell Posted 21 May 2008 , 9:00pm
post #11 of 39
Quote:
Originally Posted by just_desserts

I made White Chocolate Fondant (similar recipe as Michelle Fosters except adding 6 oz of melted white chocolate) the other day using White Chocolate/Macadamia creamer instead of the heavy cream called for in the recipe. It was FABULOUS! I was eating all the pieces that I had cut off like candy icon_redface.gif Think I will use it all the time now.




Hi just_desserts: would you consider sharing your White chocolate fondant recipe? or point me in the direction of finding one? I use MMF, but the heat and humidit in OK really makes it too limp.

Thank you!

CakeInfatuation Posted 21 May 2008 , 9:06pm
post #12 of 39

I've seen some cakes with the poured chocolate (I'm not even gonna try to spell it) on them and they can be beautiful. Unfortunately this is a theme cake... (Swimming Pool) and that would be way too messy. I don't think I could have enough control over it.

sweetiemama Posted 21 May 2008 , 11:25pm
post #13 of 39

cjstor,
I make mmf and have had no problem with it breaking down after adding color. Not sure what happened to you on that cake. It does seem to not hold shapes as I would like it too. I would hope the Satin Ice holds its shape much better than mmf.

Sugarflowers Posted 23 May 2008 , 2:50am
post #14 of 39
Quote:
Originally Posted by shill

I'm going to make my first batch of fondant later today. When doing butter cream, I've often substituted the milk for Coffee Mate in different flavors. I was wondering if I could do the same with the fondant?




Using coffee creamers is a great substitute for milk in fondant. It opens a whole new variety of flavors and keeps the cost low. Just use the same amount of the coffee creamer as you would the milk.

The creamers might make different colors, depending on the flavors. These should be very pretty though.

Michele

just_desserts Posted 23 May 2008 , 3:55am
post #15 of 39

LaWanda's White Chocolate Fondant

1/2 cup Heavy cream or liquid coffee creamer (I use White Chocolate/ Macadamia Nut)
3 pkg. unflavored gelatin
1 c white corn syrup
3 Tbsp real butter
3 Tbsp glycerin
2 t clear vanilla
6 oz white chocolate, chopped
3 1/2 - 4 lb. powered Sugar. (I sift mine)

Mix cream with gelatin, allow to firm up 3-5 min. Set on double boiler with simmering water stirring until melted. Add corn syrup, white chocolate, butter, glycerin and vanilla. Cook over simmering water until butter is almost melted. Remove from heat & let cool till luke warm.

In large mixer bowl place about 2 lbs of the PS. Pour liquid through strainer until partially mixed. Attach to mixer using dough hook, mix on low until sugar is well mixed then start adding about 1 cup of PS at a time until the fondant wraps around the dough hook. Place fondant on smooth surface dusted with PS & knead until smooth. Wrap fondant in greased plastic wrap, wrap again & place in plastic bag or air-tight container. Let it rest over night.

This makes a whiter, more flavorful fondant than MMF.

tastyart Posted 23 May 2008 , 3:40pm
post #16 of 39

Thanks for sharing the recipe, just-desserts. It sounds great. I can't wait to try it.

aswartzw Posted 23 May 2008 , 3:52pm
post #17 of 39
Quote:
Originally Posted by tastyart

Have you ever covered a cake in gnosh? I'm not sure I spelled that right.




It's ganache. thumbs_up.gif

This thread sounds so yummy. In fact, I think Michele even said she uses creamers in hers (but that was read/heard a long time ago so I could be mistaken).

Dru329 Posted 23 May 2008 , 3:53pm
post #18 of 39

Thanks for the recipe icon_smile.gif

Sugar_Plum_Fairy Posted 23 May 2008 , 3:57pm
post #19 of 39

Hmmm, guess what my next fondant recipe will be? lol Thanks for sharing, Just_desserts!

cakerygirl Posted 23 May 2008 , 4:05pm
post #20 of 39

Thanks for sharing the White Chocolate fondant recipe! I look forward to trying it out. I don't make my own fondant often but whenI do I have used the recipe by Toba Garrett. I will have to try the one by Michele.

CakeInfatuation Posted 23 May 2008 , 4:10pm
post #21 of 39

Any chance someone has tried that recipe for the white chocolate fondant but replaced the white chocolate with milk or dark chocolate????

I would REALLY want to know how that is! icon_lol.gif

Valli_War Posted 23 May 2008 , 4:29pm
post #22 of 39
Quote:
Originally Posted by just_desserts

LaWanda's White Chocolate Fondant

1/2 cup Heavy cream or liquid coffee creamer (I use White Chocolate/ Macadamia Nut)
3 pkg. unflavored gelatin
1 c white corn syrup
3 Tbsp real butter
3 Tbsp glycerin
2 t clear vanilla
6 oz white chocolate, chopped
3 1/2 - 4 lb. powered Sugar. (I sift mine)

Mix cream with gelatin, allow to firm up 3-5 min. Set on double boiler with simmering water stirring until melted. Add corn syrup, white chocolate, butter, glycerin and vanilla. Cook over simmering water until butter is almost melted. Remove from heat & let cool till luke warm.

In large mixer bowl place about 2 lbs of the PS. Pour liquid through strainer until partially mixed. Attach to mixer using dough hook, mix on low until sugar is well mixed then start adding about 1 cup of PS at a time until the fondant wraps around the dough hook. Place fondant on smooth surface dusted with PS & knead until smooth. Wrap fondant in greased plastic wrap, wrap again & place in plastic bag or air-tight container. Let it rest over night.

This makes a whiter, more flavorful fondant than MMF.




Can I use white chocolate chips instead of white chocolate bars? I have the chips at home and I don't want to go to the store just for that.

Thanks,

meenu Posted 23 May 2008 , 4:34pm
post #23 of 39

Is there anything I can use in place of gelatin in a fondant recipe?

just_desserts Posted 23 May 2008 , 10:50pm
post #24 of 39
Quote:
Quote:

Can I use white chocolate chips instead of white chocolate bars? I have the chips at home and I don't want to go to the store just for that.

Thanks


,

I've never used them but you could give it a try.


Quote:
Quote:

Any chance someone has tried that recipe for the white chocolate fondant but replaced the white chocolate with milk or dark chocolate????




The original recipe I had was for chocolate but they used cocoa.

Quote:
Quote:

Is there anything I can use in place of gelatin in a fondant recipe?




I would be afraid to try it without the gelatin.

HTH LaWanda

CakeInfatuation Posted 24 May 2008 , 12:29am
post #25 of 39

Oh good! I'll try it then. Instead of the cocoa, I'll try the melting chocolate since white melting chocolate seems to work well.

Guess I'll report back here when I finally do it so I can share how it tastes.

trishawv Posted 24 May 2008 , 12:49am
post #26 of 39

If anybody would like to try it, I have been using white and dark modeling chocolate to cover cakes with since August. You can also tint it with the gel colors. It has a beautiful sheen and rolls out really smoothly and any error is easy to fix than with fondant. Also, it is not affected by humidity. But the best part....it tastes soooooo good. The recipe is in one of my posts. If you cannot find it, jsut let me know and I will repost.

penguinprincess Posted 24 May 2008 , 2:52am
post #27 of 39
Quote:
Originally Posted by trishawv

If anybody would like to try it, I have been using white and dark modeling chocolate to cover cakes with since August. You can also tint it with the gel colors. It has a beautiful sheen and rolls out really smoothly and any error is easy to fix than with fondant. Also, it is not affected by humidity. But the best part....it tastes soooooo good. The recipe is in one of my posts. If you cannot find it, jsut let me know and I will repost.




Would you mind reposting it please? It sounds devine!! TFS!!

trishawv Posted 24 May 2008 , 3:28am
post #28 of 39

Sorry it's taken me so long to get back to y'all. I enjoy sharing my ideas and I hope this is helpful.

Recipe For Dark Chocolate:

1/2 lb of Chocolate Flavored Coating(like for Almond Bark)
1/3 cup Light Corn Syrup

Melt together in double boiler. Roll into a ball and let stand for atleast 2 hrs. or overnight. DO NOT REFRIGERATE!! Knead until smooth and the consistency of fondant. To Roll Out: Use cooking spray instead of corn starch or powdered sugar. Here's what I did: I sprayed cooking spray onto freezer paper(slick side up) and kept rolling the chocolate out with a rolling pin and kept my rolling pin coated in cooking spray to keep it from sticking. I just picked the whole sheet of freezer paper up and turned it upside down on the cake and peeled the paper off. This process is the same as covering a cake in fondant. After cake is completely covered, spray with a light coat of cooking spray, blot excess with a paper towel. This gives it a beautiful sheen.

The good thing about using this chocolate recipe as opposed to fondant it has a wonderful taste and any mistake can easily be fixed just by smoothing and reshaping the chocolate with your finger.


Recipe for White Chocolate:

1 Lb of White Chocolate flavored coating(like for Almond Bark)
1/2 cup of Light Corn Syrup

Follow the same steps as the dark chocolate for the white chocolate. When you are ready to work with it, you will need to squeeze out the excess fat absorbing with paper towels until smooth and consistency of fondant. It is now ready to be colored using GEL Colors.(same as for fondant) DO NOT USE WATER BASED COLORS OR FLAVORS!!!

I purchased this coating at Wal-Mart for $1.77 for 1 lb and 8 oz.


Hope this has been helpful let me know how it turns out for y'all.

Any other questions or comments please feel free to email me at:
[email protected]

Sincerely,
Trish

penguinprincess Posted 24 May 2008 , 3:34am
post #29 of 39

Thank you so much Trish! I am making a soccer ball cake next month for my daughters 4th b'day. Hubby asked that the soccer ball be smooth (so no star tip) and hoped that I would not use fondant-- this sounds like the answer!! Thank you!
thank you!!!

dulzuramagica Posted 24 May 2008 , 4:15am
post #30 of 39

trishawv those semm to be tasty & easy 2 work with recipes I will have to check if they resist the islands heat

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