Fondant?

Decorating By marsryan Updated 15 Jun 2014 , 7:37pm by karrietg

marsryan Posted 20 Jan 2009 , 6:50am
post #1 of 5

How do I make my own home made Fondant??

4 replies
Frankyola Posted 20 Jan 2009 , 7:13am
post #2 of 5

Hi Marsryan!! Welcome to CC thumbs_up.gifthumbs_up.gif , there are so many recipes of fondant these are what I love thumbs_up.gif

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

http://www.designmeacake.com/id27.html

And this is Ronda's MMF, It is so yummy!!!

Rhonda's Ultimate MMF

  
Serves/Yields:
Prep. Time: 30 minutes
Cook Time:
Category: Pound Cakes, White Cakes, Yellow Cakes, Strawberry Cakes
Difficulty: Easy  




I love to work w/ fondant. My past expereinces w/ mmf was that it always tasted too sweet. I've played around with several concoctions and variations and I think I've found the ultimate taste. It is pliable, easy to use and DELICIOUS. Try it for your self and let me know what you think!




15 oz. mini marshmallows
2 T water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner's sugar, sifted
1/2 C Crisco or vegetable shortening


Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.

Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.

Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.

**Quick note, if you can order the Princess Cake and Cookie emulsion it will be well worth it. It gives this fondant a delicious flavor and I have been able to convince brides who hated fondant to order fondant wedding cakes after sampling my fondant. Hope you like it!



Rhond'as Ultimate Chocolate MMF

  
Serves/Yields:
Prep. Time: 30 minutes
Cook Time:
Category: Pound Cakes, Sponge Cakes, White Cakes, Yellow Cakes, Thanksgiving Cakes, Strawberry Cakes
Difficulty: Easy  


This is an awesome chocolate mmf that actually tastes chocolate. It's also great for making black because its already dark and you need very little to get it black.


15 oz. mini marshmallows
2 T water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
2 tsp vanilla
1/2 to 3/4 C dutch processed (dark) cocoa
6 C confectioner's sugar, sifted
1/2 C Crisco or vegetable shortening

** I have found that I have to use less sugar because of the cocoa.


Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.

Take out of microwave and immediately add corn syrup, cocoa, lemon juice, salt and extract. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter and knead well. If mixture seems soft, add one additional cup of powdered sugar.

Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.

Hope you like it!


I hope this can help you thumbs_up.gif
LL

JanH Posted 20 Jan 2009 , 8:10am
post #3 of 5

Hi and Welcome to CC, marsryan. icon_smile.gif

Decoding CC acronyms:

http://www.cakecentral.com/cake-decorating-ftopict-2926-.html

Everything you ever wanted to know about baking and decorating a tiered/stacked/layer cake:

http://www.cakecentral.com/cake-decorating-ftopict-605188-.html

The above thread has cake and frosting/fondant recipes and links to cake baking and decorating help.

HTH

ashbygirl Posted 14 Jun 2014 , 7:31pm
post #4 of 5

Could someone please tell me approx. how much this recipe yields.  I have used the recipe for smaller cakes, but I am doing a large wedding cake this week and need about 10 lb of fondant.  I am estimating that it makes about 2-3lb.  Would you agree?

karrietg Posted 15 Jun 2014 , 7:37pm
post #5 of 5

AI weighed my Michelle's fosters the other day when I was done and it was 4.2 lbs for 1 recipe.

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