To Those Who Have Used Jennifer Dontz' Fondant Recipe...

Decorating By mandifrye Updated 13 Sep 2008 , 11:41pm by lorrieg

mandifrye Posted 8 Sep 2008 , 6:21pm
post #1 of 25

I just received my DVD, and just finished watching it. I am dying to try this recipe, but I don't care for premade fondant. Do you think it would work making it with MMF? icon_confused.gif

Or, do I need to suck it up and start with Satin Ice? icon_cry.gif

Please help.


24 replies
mandifrye Posted 8 Sep 2008 , 6:27pm
post #2 of 25

bump.... icon_biggrin.gif

jessfmaldonado Posted 8 Sep 2008 , 6:39pm
post #3 of 25

I definitely say to start as Jen does! Pettinice is the way to go to see how it is. I thought with the Pet. it was a little soft but not unworkable. I think with MMF it will def be too soft!! Satin Ice, hmmm I dont know , but Jen says someone she knows tried it and it was way too soft. I love the way it worked though with the PET!. The taste is yummy too!!! My last cake and cookies in my photos is what I used her fondant on!

Hope that helps you!

Jessica icon_smile.gif

mandifrye Posted 8 Sep 2008 , 6:51pm
post #4 of 25

Thanks so much - I will get some today.


shorty56 Posted 8 Sep 2008 , 7:01pm
post #5 of 25

def use pettinice! once its all mixed up with the white chocolate, it tastes exactly like MMF to me, but is so much nicer to work with. during summer months when its warmer i sometimes need to let it sit for a few minutes after i roll it out so its not too soft, and thats with the pettinice. if you use satin ice or mmf it will be waaaayy to soft.

jessienj Posted 8 Sep 2008 , 7:09pm
post #6 of 25

do not use satin ice. i tried it and it was way too soft.

korkyo Posted 8 Sep 2008 , 7:22pm
post #7 of 25

pettinice is the wayto go. I love it.

lorrieg Posted 8 Sep 2008 , 7:40pm
post #8 of 25

I used Satin Ice and it was fine. And using premade fondant is the way to go. You won't recognize the taste when you've made Jen's recipe.

littlecake Posted 9 Sep 2008 , 2:25am
post #9 of 25

i got the video too, but haven't tried the recipe there a site where you can buy the chocolate wholesale?

i guess candy melts can not be subbed can they?

FromScratch Posted 9 Sep 2008 , 2:40am
post #10 of 25

I make it with Michele Foster's recipe and it works great. If it's warm you do have to let it set a bit after you roll it out. I usually add some extra PS to my recipe too to make it more firm. icon_smile.gif

lorrieg Posted 9 Sep 2008 , 3:06am
post #11 of 25

littlecakes, CK sells Merkins wholesale.

Shelly4481 Posted 9 Sep 2008 , 3:27pm
post #12 of 25

I made it with MMF, yes it was soft but then when I was rolling it out I used alot of ps till I got the fondant to work right. It wasn't sticky just soft. I loved it. I did a wedding cake with it.

mandifrye Posted 10 Sep 2008 , 9:24pm
post #13 of 25

Thank you so much! I think that I will try a batch with PET and a few other recipes, that way I can see the results. Since I don't do this professionally, I would like to find a less expensive route than the PET.

Thanks again and I will let you know what I discover!

sugarlover Posted 10 Sep 2008 , 9:41pm
post #14 of 25

I personally don't like Pettinice. It's too soft. Try Satin Ice but her recipe is wonderful. Hope this helps.

JenniferMI Posted 11 Sep 2008 , 4:05pm
post #15 of 25

Hi Mandi!

I REALLY recommend trying the exact ingredients first, then branch off and see if you like the results with other products. The reason I recommend that is you then will know how it should taste and perform. This fondant tastes WAY better than straight from the bucket fondant. It also performs wonderfully. No tiny cracks at the top of your edges....

This recipe doesn't work with Satin Ice. I do say that in the DVD. There's nothing worse than trying something and having it fail, so I did think it was important to state that in my DVD.

If you have any more questions, please let me know I am away currently teaching a class and vacationing in Italy so I have limited access to e-mail. I'll try to keep an eye on this thread if I can. I have limited access to e-mail.

I'm happy to try and help with your questions!

Sweet regards, Jennifer Dontz

jessfmaldonado Posted 11 Sep 2008 , 4:26pm
post #16 of 25

Hey Jen!!!

I did want to ask you, how long does the fondant and pearl clay last?? Should it be refridgerated??

Thanks so much Jen!!!

Jessica icon_smile.gif

lorrieg Posted 11 Sep 2008 , 6:02pm
post #17 of 25

Hi Jen, I forgot to let you know that I did try the recipe with SI and it did work fine. Also I tried it with McCalls Easy Ice which some of the other Canadians here may use. icon_smile.gif

I have some pettinice to use now.

lvjan777 Posted 11 Sep 2008 , 7:12pm
post #18 of 25

I couldn't find the recipe for Jennifer Dontz fondant. Also, what DVD are you talking about?

Thanks for the input

jessfmaldonado Posted 11 Sep 2008 , 7:20pm
post #19 of 25
Originally Posted by lvjan777

I couldn't find the recipe for Jennifer Dontz fondant. Also, what DVD are you talking about?

Thanks for the input is where you can find her DVD's. Her recipe for the chocolate fondant and pearl clay is on the DVD's. She has two of them and they are excellent and definitely worth buying!!!!


Jessica icon_biggrin.gif

JenniferMI Posted 11 Sep 2008 , 8:32pm
post #20 of 25

Hi Jessica!

I had a past student tell me they had pearl clay in the frig for 3 years and it was just fine! Sooo, it lasts a very long time. You really don't HAVE to refrigerate it, but I usually do. Just make sure it's room temp before using. As far as the chocolate fondant goes, you don't have to refrig that either.... there's really nothing in it that needs refrigeration. I usually don't. It lasts as long as regular fondant would. I don't like to keep it for more than a year sealed up. I always use it up before then anyway icon_smile.gif

Lorrie - Thanks for giving us your results with the SI and CA brand of fondant. I kind of think part of the problem people have had with SI is that it tends to be different consistencies from bucket to bucket. At least that's what I've been told, I really have not used much of that product. I do think you take a chance (from past feedback) when using that with this recipe, but I am so happy it turned out for you! Thanks again, for letting us know that! Sweet regards,

Jennifer icon_smile.gif

lorrieg Posted 12 Sep 2008 , 1:02pm
post #21 of 25

Hi Jen, that might explain my poor results with SI in the past. Inconsistency in batches could be the problem. I'm almost done with my SI stash right now so I may be switching completely in the future.

I just made some lovely medium purple roses using the fondant/clay recipe of yours. I put them on Hershey's caramel kisses. They are for a cake for next week and I'm hoping they won't fade. I've put a tea towel over them to keep the light off and to keep them clean.

diana83 Posted 13 Sep 2008 , 3:46am
post #22 of 25

where is that recipe for jennifer dontz? is it good?i have never heard of it until i got here cc...

lorrieg Posted 13 Sep 2008 , 11:21am
post #23 of 25

diana83, Jennifer sells her DVDs and they have her recipe for Chocolate Fondant, Pearl Clay etc. They are excellent! You can see them here

I have both and think they are well worth the money. HTH

Toniprev Posted 13 Sep 2008 , 5:33pm
post #24 of 25

Hi Lorrie!

I really think that is it.... I hear that difference consistency thing all the time. Best wishes with your roses, I'm sure they are beautiful!!

Jennifer icon_smile.gif

lorrieg Posted 13 Sep 2008 , 11:41pm
post #25 of 25

So far so good. The roses look great. They don't smell quite as much like chocolate as they did but the colour is holding.

My grandmother passed away yesterday so I've got a long trip to make so it's good that I got the roses done for the weekend. She was 95 and did have a very good life.

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