Fondant Flavoring???

Decorating By mom2rascals Updated 8 Feb 2009 , 2:59am by beenzee

mom2rascals Posted 12 Jul 2008 , 5:00am
post #1 of 25

What is your favorite fondant flavoring?

I, personally don't care for the taste of fondant and was wondering how many decorators out there change the taste or not . . . and if so, what flavor do you use the most?

24 replies
bisbqueenb Posted 12 Jul 2008 , 1:53pm
post #2 of 25

White chocolate is sooooo good! Also tried adding some toffee flavoring this week to regular MMF, for use on a dark chocolate cake and it tasted really good. Try different flavoring combinations of flavorings with different cake flavors! I have some maple butter that I am SOOOOO tempted to mix in a batch and see how it works!

jjkarm Posted 12 Jul 2008 , 1:57pm
post #3 of 25

I second the white chocolate fondant! The taste it fantastic and it's pretty easy to work with as well. It's my go to recipe! icon_biggrin.gif

CocoaBlondie Posted 12 Jul 2008 , 2:07pm
post #4 of 25

I love cutting the taste with something citrus. I use lemon or orange extracts, juices, etc. Just a little bit of extra salt too.

tamrick Posted 12 Jul 2008 , 2:14pm
post #5 of 25

Can someone point me to the white chocolate fondant recipe? I just can't seem to find it... icon_confused.gif


jjkarm Posted 12 Jul 2008 , 2:56pm
post #6 of 25

Here's the white chocolate recipe I like to use:

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.

Hope this helps! icon_smile.gif

jennym0904 Posted 12 Jul 2008 , 3:10pm
post #7 of 25

i am definitely going to try that white choc fondant recipe- looks delicious!! icon_biggrin.gif

elainec Posted 12 Jul 2008 , 3:12pm
post #8 of 25

THanks for this yummy sounding recipe. I am sure it is great!

jjkarm Posted 12 Jul 2008 , 3:18pm
post #9 of 25

Be careful. Once you start tasting it, you just might eat the whole thing!!!! icon_redface.gif

SharonK1973 Posted 12 Jul 2008 , 3:35pm
post #10 of 25

Yes! That white chocolate fondant rocked my fondant world! I can't think of anything negative about it. Its tastes great, handles marvelously, its satiny smooth, its beautiful, and just a pleasure to work with. I have a cake coming up in a few weeks, 4 tiers, all covered with it and I am excited about it. It really is the best fondant recipe I've ever used! And in my opinion, white chocolate goes with everything!

CocoaBlondie Posted 12 Jul 2008 , 4:28pm
post #11 of 25

I'm going to try this too icon_biggrin.gif

tamrick Posted 12 Jul 2008 , 7:15pm
post #12 of 25

Great! Sounds yummy, can't wait to try it! Thank you for posting the recipe!

mom2rascals Posted 16 Jul 2008 , 4:23pm
post #13 of 25

Thank you all for your fondant suggestions. I will try to venture out and experiment a little.

Has anyone ever tried mixing in another flavoring with the White Chocolate fondant? example: White chocolate with orange, or white choc. with candy cane? (I'm just thinking about white hot chocolate flavors I've seen throughout the years).

Does anyone know if the recipe for white choc. fondant tints well? and do you have to make your own, or is there a white choc. flavoring that you could add to a store bought fondant? (I'm sure it wouldn't be as tasty).

staceyboots Posted 16 Jul 2008 , 4:48pm
post #14 of 25


the recipe sounds delicious, i cant wait to try it! i have a few questions:

the recipe calls for 3 packs of unflavoured gelation, how much gelatin is in a pack?

can i use dark or semisweet chocolate instead of the white chocolate for a chocolate fodant?


jennym0904 Posted 16 Jul 2008 , 5:56pm
post #15 of 25

i guess whatever flavor combos sound good to you, you could do. I would suggest using the oil flavorings.

also- there is about a tablespoon of gelatin in a packet (if it's knor brand). icon_smile.gif

staceyboots Posted 17 Jul 2008 , 10:31pm
post #16 of 25

thanks jennifer!

i just realised that my post should have been addressed to jjkarm and not lawanda, sorry icon_redface.gif

jjkarm Posted 18 Jul 2008 , 12:04am
post #17 of 25

I first saw LaWanda's white chocolate fondant recipe on one of the cc threads a few months ago. I can't remember who first submitted it, but I'd sure like to thank them. It's great stuff! I'm not the expert, so I can only tell you what I've found as I've used it. It's pretty versatile, yes- you can add different flavorings to tweek the flavor a little. I recently made it using dark chocolate and it was to die for. I wanted to eat it and eat it and eat it......on crackers, on potato chips, banana's, nuts, mixed with get the idea! I had to push it to the very back of my shelf to keep myself out of it! icon_redface.gif The color is a very light brown. Also, I recently defrosted a batch that had been in the freezer for about a month and it was just fine.
When I measured how much was in a packet of Knox gelatin I measured about 2-1/4 teaspoons.


leannsloan Posted 18 Jul 2008 , 12:21am
post #18 of 25

Hi I like to use LorAnn cheesecake flavor in my fondant I have had alot of complements on the taste I hope this helps I will try the white chocolate fondant I have never tasted it before so thanks for posting the recipe

cakequeen50 Posted 18 Jul 2008 , 4:59am
post #19 of 25

Has anyone tried to add flavor to Satin Ice, by kneading flavor into it? does it work?.....I tried adding almond once and kept adding more and more because the flavored emulsion just didn't "take". Was it just me???


tootie0809 Posted 18 Jul 2008 , 5:05am
post #20 of 25
Originally Posted by leannsloan

Hi I like to use LorAnn cheesecake flavor in my fondant I have had alot of complements on the taste I hope this helps I will try the white chocolate fondant I have never tasted it before so thanks for posting the recipe

Do you just use the candy oil flavor of cheesecake? I'd love to try a cheesecake flavored fondant or BC. I tried using some of the Lorann almond oil flavor into a cake, and it was soooooo strong. I don't think I used more than a capful either. I don't make candy, so I don't know how much to use in flavoring icings and/or cakes.

jennym0904 Posted 19 Jul 2008 , 12:46am
post #21 of 25

that cheesecake flavor does sound delicious!! icon_smile.gif

staceyboots Posted 11 Aug 2008 , 1:24pm
post #22 of 25 I tested the recipe for the white chocolate fondant and YUMMO!!! It is absolutely the best fondant that I have ever tasted!!! The combination of the butter, vanilla and white chocolate is divine and it melts in your mouth sooooo smoothly.

jjkarm, you are absolutely correct. it definitely is a keeper and I was nimbling at it all the time.

I am now encouraged to try the dark chocolate version and Sophiebelle's flavoured fondant.

Two thumbs up!


forthwife Posted 9 Nov 2008 , 5:26am
post #23 of 25

I know this is an older post, but wondered. Does this fondant hold shape well? I'm looking to wrap the sides of a cake only and have it stand about 3/4 of an inch above the top of the cake. Would this recipe do that? Thanks!!!

DerrellC Posted 11 Nov 2008 , 11:31pm
post #24 of 25

Hi MOMS.. if you are looking for premade fondant,we picked up some "FONDX" at the ICES show this year.I think it tastes great and works pretty easy also.They have several different flavors availible. Derrell

beenzee Posted 8 Feb 2009 , 2:59am
post #25 of 25

ok, gotta try it.[/u]

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