I would like to try making my own fondant. I looked through several recipes in the recipe section, and would like to try either Michele Foster's or Toba Garrett's recipe. Has anyone tried both recipes? Does one taste better than the other? Is one easier to work with?
Thank you in advance for any opinions or info you can give!
I've never tried Toba's...probably because once I tried Michele's it was so perfect that I'm never changing!! Tastes great and soooo easy to work with. HTH
Thank you, lorijom!! I noticed a thread where some CCers said that they added the flavored creamers to Michele's fondant in place of the milk. Did you do that too or just add the milk as the original recipe stated?
I've always used the recipe as written with my only changes limited to flavoring...my family's favorite is lemon, I used lemon oil instead of vanilla...I've also used almond and almond/vanilla. Next I plan to use orange to go on my choc. orange cake...I think your only limited by your imagination. I really recommend that you try it as it's written first to get used to how it "feels" and then experiment from there. HTH
I have made Toba's before and really liked the taste and texture, it will almost just melt in your mouth. I used a mixture of butter, almond and vanilla flavorings. I found it a little sticky to work with, but that's probably because it was my first time using any fondant other than Wilton's years ago.
Two days ago I made a batch of Michele's. I haven't used it yet, but it seems to me that it will be a little more easy to work with. Tastes good, too!
Michele's recipe hands down. I have made both and Michele's tastes better and is easier to work with.
I haven't tried Toba's, but I have made Michele's and I LOVE it! I have no need ot try any other...it's perfect!
I tried Toba's first and then Michele Fosters. I've never made anything but Michele's ever since. Its easy to work with and tastes great.
That reminds me of a question that I had about Michele Foster's recipe. If I remember right, it has milk in it, right? Does that mean it doesn't keep the same? I would love to try it b/c it sounds awesome.
The sugar acts as a preservative and it will not spoil.
Michele's hands down! I had problems with Tobas not coming out right every time. Michele's works for me every time! It also has a better taste because it has the butter and milk in it.
Wow, now I'm so excited to try making Michele's fondant!! Thanks to all who responded! I really want to try working with fondant for more than accents on my cakes. (Just got Sugarshack's fondant video and am raring to go!!!) I had bought Satin Ice a while ago, and even though it was easy to work with, it almost had a chemical smell to me, and reminded me a little of play dough! I never tried covering a cake with it and just used it for accent work. I was going to try ordering Pettnice (sp?) online, but that was so expensive too, and was worried I wouldn't like the flavor any more than the Satin Ice. From what it sounds like, Michele's fondant will taste way better than anything I could order online!
I haven't tried Satin Ice, but Pettenice has a chemical smell and taste to me, too. You won't get any of that from homemade fondant.
Thanks, alanahodgson! That's exactly what I was hoping...glad I didn't order the Pettinice.