Sugarflowers Posted 5 Apr 2009 , 4:29am
post #1 of

Some mistakes were made when I typed the updated version of the fondant recipe. When I make fondant, I usually make a batch and a half, so I got my ingredient totals mixed up. It has now been corrected.

The correct amount of gelatin is 2 Tbsp., 2 Tbsp. butter, 2 Tbsp. glycerin.

I am very sorry for the confusion. Most of the time when I make it I'm just throwing things together and when I have to write them out, I get a little confused. icon_cry.gif

I will try to get all of the information updated so please bear with me. I really am trying to be helpful. I will try to fix any other mistakes I have made. So far I seem to have only made a bigger mess.

The name is Michele Foster Fondant, MFF. It is under Fondant/Gumpaste and Frostings.

Thanks for your understanding.

Michele

19 replies
Sugarflowers Posted 5 Apr 2009 , 10:23pm
post #2 of

For some reason the corrected recipe has not shown up, so I will try again. It will be in the next few days though.

Sorry,

Michele

Lady_Phoenix Posted 5 Apr 2009 , 10:35pm
post #3 of

Thanks Michelle!

gerripje Posted 5 Apr 2009 , 10:48pm
post #4 of

I'm going to have to make some more tonight with the corrected amounts! Maybe it wasn't me that just couldn't get it the right consistency!!!

gerripje Posted 7 Apr 2009 , 5:20am
post #5 of

Oh gosh, I had pretty good results before, but with some fiddling around. This time with the corrected amounts, it was almost perfect right away! Thanx so much Michele, it truly is a very good recipe!!

Sugarflowers Posted 13 Apr 2009 , 9:55pm
post #6 of

Okay! I finally got it! Here is the link to the correct recipe.

http://www.cakecentral.com/cake_recipe-7446-1-Michele-Fosters-Fondant.html

Again, I am very sorry for the confusion.

Michele

l_m_mena Posted 17 Apr 2009 , 5:45pm
post #7 of

Michele,

Thank you for the correction. I love your fondant recipe.

I wanted to let you know that the updated, but with incorrect amounts, recipe is still showing in the recipe section besides the original and corrected version, so unsuspecting or new people may still use it without knowing it's incorrect. I have never posted a recipe, so I don't know if there is a way of deleting a recipe, but you may want to check if it can be deleted. I would hate for new people to hear so many praises for your fondant and then have them use the incorrect recipe and end up thinking that it's not good, because it is. It definitely is the best and most delicious fondant.

Thank you for sharing and correcting the recipe!!!

TracyLH Posted 17 Apr 2009 , 5:55pm
post #8 of

Michele - Thankyou so much for taking the time to do this! I am a 'cookier', but my daughter wants to do cakes and I am clueless. Your MMF recipe is the one we were planning to try in order for her to start practicing with her fondant cupcake toppers (she is ready to move beyond Play-doh) and to cover a cake. Thanks for doing this! (and thus helping us non-cakers icon_smile.gif)

Sugarflowers Posted 17 Apr 2009 , 6:08pm
post #9 of

I did ask for the incorrect recipe to be deleted. I don't know why it hasn't been. I also cannot make any changes to it.

Thanks for letting me know. I'll keep working on it.

Michele

homemaluhia Posted 17 Apr 2009 , 6:16pm

Thank you, Michele. I love your recipe and use it all the time. I hadn't tried the updated one yet, because I forgot to print it. I'll print the new one!!! You're great to do this.

homemaluhia Posted 17 Apr 2009 , 6:21pm

Thank you, Michele. I love your recipe and use it all the time. I hadn't tried the updated one yet, because I forgot to print it. I'll print the new one!!! You're great to do this.

tirby Posted 5 May 2009 , 2:24pm

so JUst curious...But I have a 7 tier cake to do in August and I noticed you said that you usuall do a 1 1/2 batch. So could I double this recipe and still have the great results like I do with the single version....
And I also noticed a difference in the New version and the book??? any reason for that?

CakeRx Posted 22 Aug 2009 , 10:08pm

Michele, thanks so much for posing your fondant recipe. Yours is the best I've ever used!

Doug Posted 22 Aug 2009 , 10:14pm
Quote:
Originally Posted by Sugarflowers

I really am trying to be helpful.




Jedi Master Yoda says: There is no try, only do.

and he would agree:

You really, really

DO!

THANK YOU! thumbs_up.gificon_biggrin.gif

JamieCake Posted 20 Nov 2013 , 8:30pm

OMG...  I finally find a link from the MFF herself saying this is the correct one and it's broken!  Michelle, is it possible for you to fix the broken link where it supposed to go to the corrected fondant making?  I'm still very very confused about whether it's 222 or 333...  I made it with 333 and made a mess out of it.  If I don't hear from you, or any other people, I'm thinking of trying it with 222 again but it would be greatly helpful if you can ping me please...  Thank you!:)

 

Jamie

JamieCake Posted 20 Nov 2013 , 8:36pm

Quote:

Originally Posted by Sugarflowers 

I did ask for the incorrect recipe to be deleted. I don't know why it hasn't been. I also cannot make any changes to it.

Thanks for letting me know. I'll keep working on it.

Michele

Ahhhhhh.....  This was me -- unsuspecting poor me.  LMAO!!!!!  I think the corrected recipe is the 222 and not the 333 so I'm gonna try it again and I'm very hopeful that it will not tear!!!  Thanks Michele so much for posting the recipe!

 

Jamie:mischeivous:

MBalaska Posted 20 Nov 2013 , 10:34pm

Michele Foster's  Glycerin  Fondant

  • 1/2 cup Heavy Cream
  • 3 Tbsp. unflavored Gelatin
  • 1 cup  Corn Syrup
  • 3 Tbsp. Butter
  • 3 Tbsp. Glycerin
  • 2  tsp. clear Vanilla   (reg. vanilla gives an ivory color)
  • dash  Salt
  • 3 1/2 lbs. Powdered Sugar Approximately

 

 

Michelle Foster,

this is the recipe (above)  that I copied from this CC website.

 

 

But are you saying that it should actually be this recipe below?

 

Michele Foster's  Glycerin  Fondant

  • 1/2 cup Heavy Cream
  • Tbsp. unflavored Gelatin
  • 1 cup  Corn Syrup
  • Tbsp. Butter
  • Tbsp. Glycerin
  • 2  tsp. clear Vanilla   (reg. vanilla gives an ivory color)
  • dash  Salt
  • 3 1/2 lbs. Powdered Sugar Approximately
Annabakescakes Posted 21 Nov 2013 , 12:54am

AHuh. I always used the 333, but it stopped working. I switched to purchased fondant.

JamieCake Posted 21 Nov 2013 , 1:18am

Quote:

Originally Posted by MBalaska 
 

Michele Foster's  Glycerin  Fondant

  • 1/2 cup Heavy Cream
  • 3 Tbsp. unflavored Gelatin
  • 1 cup  Corn Syrup
  • 3 Tbsp. Butter
  • 3 Tbsp. Glycerin
  • 2  tsp. clear Vanilla   (reg. vanilla gives an ivory color)
  • dash  Salt
  • 3 1/2 lbs. Powdered Sugar Approximately

 

 

Michelle Foster,

this is the recipe (above)  that I copied from this CC website.

 

 

But are you saying that it should actually be this recipe below?

 

Michele Foster's  Glycerin  Fondant

  • 1/2 cup Heavy Cream
  • Tbsp. unflavored Gelatin
  • 1 cup  Corn Syrup
  • Tbsp. Butter
  • Tbsp. Glycerin
  • 2  tsp. clear Vanilla   (reg. vanilla gives an ivory color)
  • dash  Salt
  • 3 1/2 lbs. Powdered Sugar Approximately

It seems that way...  All I know is that I tried the 333 and it didn't work.  It was soft so I thought I made it work.  Per the instruction, I stuck it in the fridge for overnight but it never hardened up.  Thinking it's ok, I took it out, kneaded, and since it was soft, I thought it was awesome but when I used it to cover the cake, it tore like crazy.  I mean, just tore.  It was not hard or dry but soft -- and it still tore.  So, I'm gonna try the 222 but in smaller batch...

Lonemountain Posted 21 Nov 2013 , 5:18pm

AI tried the 333 recipe and had a tearing issue and actually tried it with the 222 and had the same result. I found a slightly modified version of this recipe on www.eatnowcrylater.com in her frostings. She has a video tutorial as well. It turned out beautifully.

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