Been Wanting To Make Michelles Delicious Fondant But

Decorating By disneynutbsv Updated 30 Jun 2008 , 10:59pm by Tona

disneynutbsv Posted 29 Jun 2008 , 11:11pm
post #1 of 28

have not been able to find glycerin anywhere....

So I went down to Michaels again today and the whole shelf was full of stuff except for.........glycerin....I guess I'll have to make the mmf againicon_sad.gif

I need it for this Thursday, bummer.

Does anyone know what would happen if I left it out?

27 replies
Sugarflowers Posted 29 Jun 2008 , 11:29pm
post #2 of 28

If you have a health food store near you then you should be able to find some glycerin there. It's usually with the "make your own lotion" section. You may have to ask about it. It is sometimes hidden. It comes in much larger containers for a much better price. This is where I buy mine. A 16 oz. container is about $8.

For a substitute try adding a small amount of cooking oil in place of the glycerin. I'm not sure if this will work, but glycerin is a sweet type of oil and helps to soften the fondant. Possibly cooking oil will do some of the same. It's not as thick as glycerin, so go easy with it.

I hope this works. Maybe someone else will have a better idea.

Michele

disneynutbsv Posted 29 Jun 2008 , 11:40pm
post #3 of 28

Thanks Michele, and sorry I spelled your name wrong! icon_smile.gif

Sugarflowers Posted 30 Jun 2008 , 12:06am
post #4 of 28
Quote:
Originally Posted by disneynutbsv

Thanks Michele, and sorry I spelled your name wrong! icon_smile.gif




Don't worry, it's been spelled wrong so many times and in so many ways, that I don't usually notice any more. The most unusual was Machete. icon_lol.gificon_lol.gif

Michele

disneynutbsv Posted 30 Jun 2008 , 12:07am
post #5 of 28

rotfl!!! icon_biggrin.gif

butterflywings Posted 30 Jun 2008 , 1:02am
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i don't mean to hijack the thread, but Michele, i've been wondering, have you used other flavorings besides vanilla and have you had any success doing that and what are your fave flavors? i'm going to try making your fondant this week and i'm thinking i might try making 1/2 a batch size w/vanilla and 1/2 a batch w/almond extract.

Sugarflowers Posted 30 Jun 2008 , 2:59am
post #7 of 28
Quote:
Originally Posted by butterflywings

i don't mean to hijack the thread, but Michele, i've been wondering, have you used other flavorings besides vanilla and have you had any success doing that and what are your fave flavors? i'm going to try making your fondant this week and i'm thinking i might try making 1/2 a batch size w/vanilla and 1/2 a batch w/almond extract.




Oh man, do I experiment with fondant. I have added various amounts of chocolate, I have used almond extract, I've added allspice to make specs, various colors, flavors, etc. That's one of the many reasons that I make my own fondant. It is so much more versatile. I'm even working on a new idea now. Coconut. What do you think? Crazy or good. Maybe I'll make it like a Pina Colada!

Others have been using the liquid coffee creamers to come up with new flavors with great success. If an idea comes to mind, go for it! Then, of course, let us know about it. icon_smile.gif

HTH

Michele

YAYI95 Posted 30 Jun 2008 , 3:12am
post #8 of 28

pina colada sounds sooo good..please share the results to that..I always say if you have an idea give it a try, how will you know if its good unless you do??My family are my taste testers and if they do not like it, believe me they will tell me...Oh yeah sorry, I just got glycerin from michaels...it took forever to find it but the store I was in had it mixed in with the vanilla flavoring and I almost missed it...

jen9936 Posted 30 Jun 2008 , 3:19am
post #9 of 28

I live in a small town in the middle of nowhere--there really isn't a health food store for at least 50 miles! I actually bought glycerin at our local pharmacy. It was in the skin care section. A six ounce bottle for a little over 3 dollars.

Just thought I'd share in case others don't have the option of health food stores in their area.

lorijom Posted 30 Jun 2008 , 3:20am
post #10 of 28

I love Michele's fondant for the very reason that I can add whatever flavoring I want. Recently I seem to be making only lemon flavored...with lemon oil. I also really love to add a bit of vanilla with almond...yummy icon_smile.gif I even added black walnut flavoring to one batch it was delicious with chocolate cake.

JawdroppingCakes Posted 30 Jun 2008 , 3:22am
post #11 of 28

I have actually made a pina colada cake in my photos and I made the fondant out of coconut. It tasted great and it smelled even better!

kjt Posted 30 Jun 2008 , 3:36am
post #12 of 28

Michele,
For some reason I am not able to find your recipe by doing a search icon_confused.gif . Would you please share your fondant recipe again?
Thanks

lorijom Posted 30 Jun 2008 , 3:45am
post #13 of 28
bakerchick Posted 30 Jun 2008 , 3:53am
post #14 of 28

Just wondering if this will hold up well in high humidity? i've tried MMF and as great as it is it sweats badly in humidity and takes forever to dry even a bit. Can anyone shed some light?
many thanks

mkolmar Posted 30 Jun 2008 , 4:05am
post #15 of 28

The last 3 cakes I've covered I used this recipe and it works great! I'm never going back. Easy to use and tastes good too. Each of the 3 cakes was made on high humidity days and I had no issues.

kjt Posted 30 Jun 2008 , 4:27am
post #16 of 28
Quote:
Originally Posted by lorijom

In case Michele's not around here's the link:

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




Many thanks icon_smile.gif

bakerchick Posted 30 Jun 2008 , 5:23am
post #17 of 28

Thanks for the info, i will try a batch soon

Sugarflowers Posted 30 Jun 2008 , 5:38am
post #18 of 28

How well do you think think this fondant would go over commercially? Also, does anyone know how I would do this? Of course I think it is good, but would a manufacturer go for it?

Just a thought.

Michele

DoubleA Posted 30 Jun 2008 , 7:27pm
post #19 of 28
Quote:
Originally Posted by Sugarflowers

How well do you think think this fondant would go over commercially? Also, does anyone know how I would do this? Of course I think it is good, but would a manufacturer go for it?

Just a thought.

Michele


Michele,

I think they would!...Why don't you just "Go for it"?

jessieb578 Posted 30 Jun 2008 , 7:51pm
post #20 of 28

Hey - if so many people here love it...why not give it a shot?? Wilton just tastes gross and Satin Ice doen't do other flavors - you might have your own little niche!

Watch Donny Deutsch on MSNBC....he'll inspire you!! Go for it!

disneynutbsv Posted 30 Jun 2008 , 7:54pm
post #21 of 28

Ok, I got my hands on some glycerin! I just made it and wow, wow wow!!! Is this stuff yummy!!!

If you want to commercialize this, I'll buy! icon_biggrin.gif

thems_my_kids Posted 30 Jun 2008 , 8:10pm
post #22 of 28

I really want to try it, but haven't found unflavored gelatin yet.

Have you tried using strawberry jello if you needed red fondant?

disneynutbsv Posted 30 Jun 2008 , 8:13pm
post #23 of 28

Actually when I went to use the Knox gelatin, something had spilled on the box and the packages were gross ( so besides the mess I had to clean up I had to look for gelatin). I ended up using lemon jello and it still came out white, but yummy lemon tasting, I added cream bouquet for a bigger lemon taste....

lorijom Posted 30 Jun 2008 , 8:29pm
post #24 of 28

I would think using flavored gelatin would make your results less than certain. You know a box of flavored jello has flavorings and fillers and who really knows how much actual gelatin you are getting. I would be afraid to try it...of course I've never had any problem buying the unflavored gelatin so I haven't been desperate to work around the problem. I buy boxes of 32 packages, Kroger brand. Just MHO icon_smile.gif

Sugarflowers Posted 30 Jun 2008 , 9:12pm
post #25 of 28

Unflavored gelatin can be found at health food stores in the fingernail improvement department. It comes in jars, is cheaper, and easier to measure.

Glycerin can also be found at health food stores, also cheaper. Someone told me that they found some at a pharmacy. Just be sure that it is vegetable glycerin. There is a petroleum based glycerin also. This is very toxic. Even if you accidentally got the wrong type, you would know. It smells awful!
As for commercializing, I have no idea where to start. I'm open for suggestions.

Thanks so much for all of the support.

Michele

lorijom Posted 30 Jun 2008 , 9:20pm
post #26 of 28

Michele, I don't have a food industry business but I own a mortgage company and I would think the process would be similar. Start with research...what's the demand, how many products to meet that demand, what holes are there in the current market. You would have to decide how you want to market the product...have it produced, marketed and sold by a distributor or find somebody to manufacture it for you to distribute yourself...like thru a website. My opinion is that since you are so well known in the caking industry you would probably have good luck selling to fellow cakers without the help of a big distributor. You need to also think of what makes your product so special now...the flavor and the cost...and try to maintain those features as well as market the heck out of them. Those are my initial thoughts. Hope it helped.

Sugarflowers Posted 30 Jun 2008 , 10:05pm
post #27 of 28

Lori, those are some great ideas. I've already started looking for a manufacturer. I'm not sure if I want to be the distributor because I have a part-time job with varied hours and I don't have a whole lot of storage available. I can only imagine what my husband would think if I let fondant take over the house! icon_smile.gif

Thanks so much for the ideas. I think I will pursue this.

Michele

Tona Posted 30 Jun 2008 , 10:59pm
post #28 of 28

Michele that sounds like a great idea. I love your fondant it is easy to work with and taste wonderful. Good luck .

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