Decorating By AMnewbie Updated 6 Sep 2009 , 2:02am by kello

AMnewbie Posted 5 Sep 2009 , 11:46pm
post #1 of 9

How do you make fondue? Sorry but I am new to cake making.

8 replies
Echooo3 Posted 6 Sep 2009 , 12:21am
post #2 of 9

Well this is a good one:

1 cup dry white wine
1/2 pound shredded Swiss cheese
1/2 pound shredded Gruyere cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 (1 pound) loaf French bread, cut into 1 inch cubes

Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.

Echooo3 Posted 6 Sep 2009 , 12:42am
post #3 of 9

God: Please forgive me, I couldn't help myself.

AMnewbie: You probably want a Fondant recipe. I have never made fondant I have only purchased it, Satin Ice. Good luck with your decorating, it is soooooooooooooo addicting. Have fun with it!!

Doug Posted 6 Sep 2009 , 12:44am
post #4 of 9


I wonder if you meant FONDANT and not fondue???

fondant that playdo type stuff you can cover a cake in and also make figures and other decorations out of -- the stuff Duff and Buddy use on their cakes?

vs. fondue that wonderful Swedish dish designed for socializing and overdosing on chocolate for dessert!


if you meant the cake stuff:

here's the main page of the recipe section with those recipes:

two most favored versions:

there are MANY threads about fondant, especially in the recipe forums


and ditto to the buying it! I also use SatinIce (oh and Choco-Pan is delicious! too)

JennaB Posted 6 Sep 2009 , 12:56am
post #5 of 9

The best fondant recipe I have ever made (and came together the easiest) is posted on the website under recipe archives. Just make sure you cut down the recipe so that you can fit it in your mixer since the recipe calls for 10 lbs of powered sugar.

Echooo3 Posted 6 Sep 2009 , 1:13am
post #6 of 9 talks abouit a 2.5:1 chocolate butter ganache. What is that? and what is the recipe?

JennaB Posted 6 Sep 2009 , 1:29am
post #7 of 9

2.5:1 is the ratio of white chocolate to butter if you seal the cake with a layer of white chocolate ganache over the buttercream.




1) Melt chocolate and butter together. Allow to cool, then whisk until a soft spreadable consistency is reached.

Echooo3 Posted 6 Sep 2009 , 1:41am
post #8 of 9

Oh, okay, that makes sense. Thank you for explaining it.

kello Posted 6 Sep 2009 , 2:02am
post #9 of 9 I want fondue! Start with the cheese one for an appetizer followed by a broth one with all the great dipping stuff finished off with a dark chocolate fondue with fresh fruit and cake of course!!

Oh, if you meant fondant, the MMF (marshmallow fondant) is really easy to start with and not too bad tasting.

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