Sugarflowers Posted 6 Apr 2009 , 2:36am
post #1 of

If you have printed my recipe from the internet or have purchased my cook book and have questions about the fondant, this is the place to look. I have tried to answer as many questions as possible about my fondant; some of these answers may also help you with other fondants as well. There are many, many questions about fondant so if I have left out anything I do apologize. I will update this page as time allows and new questions arise.


CORRECTIONS: The amount of Gelatin should be 2 Tbsp. for a single batch. Sorry for the error. This also means that the amount of butter and glycerin should also be 2 Tbsp. each. The corn syrup called for in the recipe is LIGHT CORN SYRUP or WHITE CORN SYRUP. Brown can be used but this will affect color and flavor.


If you use packets of gelatin, measure it. The amounts in each packet can vary.



1. The first question that usually is asked is how long before it spoils since it has dairy products in it? The fondant has a very large amount of sugar in it and sugar is a preservative. The base liquid is also cooked which also helps prevent spoilage.

2. How do I properly store the fondant? Wrap the fondant at least twice with plastic wrap, then in an airtight container (zipper bag, plastic tub). It will be fine at room temperature for at least a month. If you would like to store it longer, place it in the freezer. When you are ready to use it, let it come to room temperature over night. Do NOT microwave it to thaw it. This will crystallize the sugar and possibly make the center extremely hot.

3. The recipe says to let it stand at room temperature for 24 hours, can I use it sooner? Yes. When the recipe was written I was thinking of making it one day and using the next. My mistake. To be clearer, it needs to rest 8 hours, 6 hours is the minimum. This time allows for the gelatin and powdered sugar to absorb the moisture.

4. How many pounds does the recipe make? This of course depends on the total amount of powdered sugar used, but it normally makes about 3 ½ pounds (1.6 kilograms).

5. The recipe calls for cream or milk, can I use something else? Yes, just about any liquid will work and in the same amounts. The only exception is liquor. Because of the high alcohol content, too much evaporation could cause problems with consistency. The flavor might be a little strong too. For example: you could use liquid non-dairy creamers (your favorite flavors), fruit juice, water, coffee, half & half, heavy or light cream, coconut milk, evaporated milk, etc. I dont know if soda will work, but I dont see why it wouldnt. This is where you can experiment (I dont think condensed milk will work very well).

6. How do I make chocolate fondant? The easiest way is to add about 6 ounces of chocolate chips to the liquid mixture and let it melt with the other ingredients. The color will be light. Replacing some of the powdered sugar with cocoa will add more flavor and a bit more color. If you want a darker color, then add some brown food coloring. If you are using gel colors, this will change the consistency, so watch carefully and adjust the powdered sugar amounts to achieve delicious chocolate fondant. WHITE CHOCOLATE can be added as well and in the same amounts. White chocolate gives this fondant a wonderful flavor and workability.

7. The fondant is too stiff, how do I fix this? Try kneading in small amounts of glycerin to small chunks of fondant. Keep all unused fondant covered. As you get a chunk softened to the right consistency, wrap it and continue with the remaining pieces of fondant. When all of the pieces are of the right consistency, then knead them together to blend and create an equally consistent batch of fondant.

8. The fondant is too stretchy and breaks, or has air pockets. This is caused by too little powdered sugar. Knead fondant on a powdered sugar covered surface and knead in more powdered sugar until it is no longer sticky. Do NOT knead on shortening, this may cause the fondant to weaken and will also continue to soften the fondant.

9. What is someone has allergies to dairy? Replace the milk with any non-dairy liquid and the butter with shortening.

10. Can I make this vegan? If you can find an ingredient that has the same properties as gelatin, then you can make it vegan. Again, replace any dairy products with equal amounts of vegan liquids or shortening. I dont do vegan, so this is the best I can tell you.

11. The fondant is like a rubber ball. More than likely, too much gelatin has been added. It doesnt take much to throw off the recipe. In this case, knead in some glycerin and powdered sugar. Its going to take some time and muscle, so work in small batches. Working in some fondant that is not like a rubber ball will help also.

12. Can I use other flavorings besides vanilla in the fondant? Of course! Candy flavoring are great as well as other extracts and liquors (for flavoring only, not the base liquid). I still recommend using vanilla even with other flavoring because vanilla gives it a well rounded flavor.

13. Can this fondant be used to cover dummy cakes? Yes. This fondant works very well to cover real and dummy cakes. In this case use water and shortening, no need for salt or flavorings either.

14. I thought glycerin was poisonous. There are two types of glycerin. What is used in the food industry is called vegetable glycerin. This is perfectly safe. Petroleum based glycerin IS extremely toxic, but you must have a special license to get this. Trust me; you would know the difference as soon as you smelled it. Petroleum based glycerin has a very strong, foul odor. Vegetable glycerin is used in lotions, makeup, and many other products that we all use every day.

15. Sometimes the fondant is too stiff the next day and other times it is too soft and I have followed the recipe exactly. Why does this happen? The temperature of the liquid MUST be luke warm. If the temperature is too hot, then it will take much more powdered sugar to make it appear to be the right consistency in the bowl. The next day it will be like a rock. If the temperature is too cool, then it will take much less powdered sugar to look right in the bowl, but the next day, it will be entirely too soft. Dont rush it and dont dally. If you have let it set too long, warm it slightly in the microwave. Temperature is extremely important.

16. Im still having problems with consistency; its either too soft or not soft enough. Remember that weather, room temperature, humidity inside and out, the heat of your hands, and even the work surface can make a difference in the fondant. It is best to roll fondant out on powdered sugar rather than shortening. Shortening can soften and weaken the fondant. Corn starch can cause the fondant to dry too quickly and as it absorbs moisture and produces gases, it may cause the fondant to have bubbles.

17. The recipe calls for a double boiler, can I use the microwave? Yes! Once the gelatin has bloomed, place it in the microwave for 1 minute on high. Stir to be sure that all of the gelatin has melted. Nuke for 10 second intervals if needed. Add the corn syrup mixture and microwave in 1 minute intervals until the butter is almost melted. Usually this only takes about 2 ½ minutes. Let this cool to luke warm before mixing with powdered sugar. Microwave times will vary with the power of the microwave oven. Working at half time or half power at first is a good place to start.

18. Can I color the fondant? This is another wonderful thing about this recipe. Color can be added during the cooking or mixing process. Just keep in mind that gel colors will make the fondant softer so you might have to add more powdered sugar. This is especially true for making dark colors. Colors can also be kneaded into completed fondant. This will take some time and muscle. Its a great workout!

19. What about other allergies besides dairy? To this I really dont know. It depends on the allergy and if there is a similar ingredient that does not cause an allergic reaction. Do your homework and discover exactly what causes the allergic reaction. When finding a substitute, look for similar properties but totally different ingredients. This can be time consuming, but if the customer insists on having a fondant cake, then you must do the work to provide a safe product.

20. Can I make gumpaste with this fondant? I do it all the time. Add about 1-2 tsp. of tylose to approximately 1 pound of fondant. Knead the tylose into the fondant is small amounts until it becomes slightly stiff. The amount is variable due to humidity, temperature, and the heat of your hands. Personally, I like for my gumpaste to be very stiff because I have very warm hands which melt most gumpastes. Rub shortening on the ball of the gumpaste, wrap it in plastic wrap, and allow it to rest for several hours. Again, this is to allow for the absorption of moisture.

21. Why is the powdered sugar approximate and the other ingredients are exact? To get a consistent fondant the base ingredients need to be measured. The humidity, temperature, etc. can alter the amount of powdered sugar needed. The gelatin that comes in packets does not always have the same amount of gelatin as another packet. So it must be measured.





© Michele Foster, 2009

125 replies
Sugarflowers Posted 13 Apr 2009 , 9:54pm
post #2 of

Here is a link to the CORRECTED recipe. I do apologize for the confusion.

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

Michele

FleurDeCake Posted 23 Sep 2009 , 8:55pm
post #3 of

thanks michelle ...

__Jamie__ Posted 23 Sep 2009 , 10:04pm
post #4 of

Excellent. Please, please, please pay attention to where she says LUKEWARM! I see so many comments on this site about the fondant being a rock the next day, and come to find out they got impatient and dumped the liquid in while it was hot.

lapazlady Posted 24 Sep 2009 , 10:26am
post #5 of

I always dump the liquid into the sugar and knead (by machine) while the liquid is hot. I have never had a problem. If the fondant is "rock hard" too much sugar was added. I tend to add too little sugar and then hand knead in the extra amount later.

FleurDeCake Posted 24 Sep 2009 , 10:43am
post #6 of

thanks michelle

Sugarflowers Posted 24 Sep 2009 , 12:44pm
post #7 of
Quote:
Originally Posted by lapazlady

I always dump the liquid into the sugar and knead (by machine) while the liquid is hot. I have never had a problem. If the fondant is "rock hard" too much sugar was added. I tend to add too little sugar and then hand knead in the extra amount later.




I'm glad this works for you, but for the majority of the people it is a BIG problem. Following the recipe directions will actually save you a lot of kneading time. If properly done, the kneading time us less than 5 minutes. Letting the mixer do most of the work is easy.

Thanks for your input, but I think it will be better if everyone just reads and follows the directions.

Michele

conchita Posted 25 Sep 2009 , 5:15am
post #8 of

what kind of cream can I use?

__Jamie__ Posted 25 Sep 2009 , 5:17am
post #9 of

I just use whole milk.

xstitcher Posted 25 Sep 2009 , 5:39am
Quote:
Originally Posted by conchita

what kind of cream can I use?




See #5 of the first post of this thread where Michele lists the FAQ's for her fondant. I usually use whatever I have on hand (which is rarely ever cream). I always have skim, 1%, 2%, whole and goat milk in the fridge. So I use either of those.

Sugarflowers Posted 25 Sep 2009 , 5:45am
Quote:
Originally Posted by conchita

what kind of cream can I use?




Seriously? I spent over an hour typing and trying to answer all of the questions and the information is not being completely read? It really makes me wonder why I did it.

M

p.s. The bible verse below is supposed to help me with this type of thing. Still, I wonder. icon_cry.gif

conchita Posted 25 Sep 2009 , 8:37pm
Quote:
Originally Posted by Sugarflowers

Quote:
Originally Posted by conchita

what kind of cream can I use?



Seriously? I spent over an hour typing and trying to answer all of the questions and the information is not being completely read? It really makes me wonder why I did it.

M

p.s. The bible verse below is supposed to help me with this type of thing. Still, I wonder. icon_cry.gif




I am so sorry Sugarflowers that I am not a professional like you, and it makes me wonder why you posted this comment. I did not ask you directly what kind of cream can I use. you expect people to be experts after reading the recipe. so I guess I would not be able to ask another question about this MFF recipe icon_eek.gif

thank you so much xsticher and jaime for your help icon_smile.gif

Sugarflowers Posted 25 Sep 2009 , 10:48pm

The thing is, if you had read the entire post then your question would have been answered. It has nothing to with being a professional or not. It has nothing to do with just reading a recipe. All it means is that a person should do a little more research. Your particular question has been asked dozens of times. There are hundreds of posts about this fondant with the same questions over and over.

Yes, I am being curt. I can live with that.

M

Lita829 Posted 25 Sep 2009 , 11:11pm

Thank you, Michele! I haven't tried to make your fondant yet but I look forward to it. I've heard good things about it...that its delish!

Sugarflowers Posted 25 Sep 2009 , 11:18pm
Quote:
Originally Posted by Lita829

Thank you, Michele! I haven't tried to make your fondant yet but I look forward to it. I've heard good things about it...that its delish!




Thanks! I really hope you like it. I made 3 batches this week with 3 different flavors and colors. Once you get the basic recipe down, try experimenting with different liquids, extracts, and candy flavoring. You'll be amazed at how versitile it can be.

Michele

conchita Posted 26 Sep 2009 , 12:48am
Quote:
Originally Posted by Sugarflowers

The thing is, if you had read the entire post then your question would have been answered. It has nothing to with being a professional or not. It has nothing to do with just reading a recipe. All it means is that a person should do a little more research. Your particular question has been asked dozens of times. There are hundreds of posts about this fondant with the same questions over and over.

Yes, I am being curt. I can live with that.

M




well I am soooooo glad you have all the time of the world to sit in front of your pc and do all the research thay you want. good for you thumbs_up.gif

conchita Posted 26 Sep 2009 , 1:24am

thumbs_up.gif

Sugarflowers Posted 26 Sep 2009 , 1:31am

LOL icon_smile.gif Actually, I did the search on my phone in less than 5 minutes between cleaning the kitchen working on 2 cakes.

M

conchita Posted 27 Sep 2009 , 6:46pm
Quote:
Originally Posted by Sugarflowers

LOL icon_smile.gif Actually, I did the search on my phone in less than 5 minutes between cleaning the kitchen working on 2 cakes.

M




thumbs_up.gif cool

SandiOh Posted 27 Sep 2009 , 8:22pm

i'm glad to see this post up. I have had so much trouble with your recipe, I've tried 9 times....yes, I have read, and reread your directions and still I have trouble.
I wait, oh so patiently for my mix to be lukewarm, I add the sugar until it is no longer sticky, but smooth (usually not near the entire amount called for). it's soft when I finish kneading it. the next day, when I try to roll it out, it cracks and tears. I added more glycerin to a small batch and still it tears....better, but not well enough to cover a cake.
am I just MFF inept?
I'm sure your tired of answering these questions. but your recipe does taste incredible and I would like to master it. Maybe you should make a video for us difficult newbies.....

SandiOh Posted 27 Sep 2009 , 8:23pm

oh, and my corn syrup is thinner (which irks me) so I have been adding 2 tsp more gelatin.

MrsMabe Posted 28 Sep 2009 , 1:54am
Quote:
Originally Posted by conchita



well I am soooooo glad you have all the time of the world to sit in front of your pc and do all the research thay you want. good for you thumbs_up.gif




I can't even BELIEVE how rude you're being!! She took the time to type all those helpful tips out of the goodness of her heart. She specifically answered your question in that post. Why even respond to a post if you didn't read it? It's not like she's asking you to do independent research in your spare time. The question is answered right here in the post and you completely ignored it. Did you just see that it was a thread by Michele and immediately ask you question without even checking? You have a serious attitude problem. You could have just said "Oops, I missed that one. Thanks." But instead you chose to be snarky and rude. You are not ENTITLED to anyone's help. You should be grateful when it's given.

Sugarflowers Posted 28 Sep 2009 , 2:33am
Quote:
Originally Posted by SandiOh

oh, and my corn syrup is thinner (which irks me) so I have been adding 2 tsp more gelatin.




The corn syrup thing irks me too. I have no idea how much stuff I wasted before I noticed the how thin the syrup was. I start using an extra tablespoon of gelatin, let the mixer keep working until it looks fairly smooth. It should not droop down the dough hook and it is quite a workout to get it out of the bowl. After that I only had to knead it for a minute or so and it was ready to wrap.

I had made 3 different batches with varying amounts of gelatin and even used honey for one. They all came out great, but the best one was with 3 Tbsp. of gelatin. I never use two full 4 lb. bags of powdered sugar. I usually have about 1/2 lb. left. I use about a 1/2 cup of ps in the final kneading.

As for why your fondant is rebelling against you I can't really say. Maybe try adding a bit more glycerin to the initial ingredients. I haven't measured glycerin in a really long time. I just put in what looks righ and sometimes drizzle in small amounts while it's in the mixing process.

Good luck and thank you for your courtesy.

Michele

Sugarflowers Posted 28 Sep 2009 , 2:36am

Thank You MrsMabe.

Michele

ginger6361 Posted 9 Nov 2009 , 3:56am

Does MMF get hard like regular fondant? When I uses fondant, my covered cakes and decorations get hard and need to be cut with a sharp knife. Thanks

cookie_fun Posted 9 Nov 2009 , 4:12am

Michele -

Just wanted to thank you for not only sharing your recipe, but also for taking the time to create this helpful post!
I just tried your fondant recipe this past week, and it was a dream to work with! I loved the taste as well, so it was so perfect in every way!
This is the part of CC I love!

Sugarflowers Posted 9 Nov 2009 , 6:31pm
Quote:
Originally Posted by ginger6361

Does MMF get hard like regular fondant? When I uses fondant, my covered cakes and decorations get hard and need to be cut with a sharp knife. Thanks




The fondant will get hard after a few days. Even with freshly covered cakes a serrated knife works better to cut the cake.


Thank you cookie_fun. I'm glad you like the recipe and most of the time I am happy to answer questions. icon_smile.gif

Michele

emlashlee Posted 10 Nov 2009 , 4:29pm

Michele,

I just wanted to thank you SO MUCH for sharing both the recipe and these tips. You obviously put a lot of time and effort into helping people understand this better. A few weeks ago I was ready to bite the bullet and try making homemade fondant for the first time. I had heard so many horror stories and was downright scared. icon_smile.gif I tried 2 MMF recipes and your MFF. Yours won hands down!!! The taste was incredible and your easy-to-follow instructions made it a dream to make.

Thanks again!

-emlashlee

Sugarflowers Posted 11 Nov 2009 , 11:53pm

Thank you! I'm very glad it worked out well for you. I appreciate the kudos too. It took many years of experimenting and errors to actually know all of this stuff. In the scheme of things I feel I still have a lot to learn.

Thanks again,

Michele

Annabakescakes Posted 12 Nov 2009 , 10:40pm
Quote:
Originally Posted by MrsMabe

Quote:
Originally Posted by conchita



well I am soooooo glad you have all the time of the world to sit in front of your pc and do all the research thay you want. good for you thumbs_up.gif



I can't even BELIEVE how rude you're being!! She took the time to type all those helpful tips out of the goodness of her heart. She specifically answered your question in that post. Why even respond to a post if you didn't read it? It's not like she's asking you to do independent research in your spare time. The question is answered right here in the post and you completely ignored it. Did you just see that it was a thread by Michele and immediately ask you question without even checking? You have a serious attitude problem. You could have just said "Oops, I missed that one. Thanks." But instead you chose to be snarky and rude. You are not ENTITLED to anyone's help. You should be grateful when it's given.




thumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gif Thank you! I was thinking it, but you said it! We need more people to stand up and say something to the entitlement generation. thumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gif

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