What Is Your Favorite Homemade Fondant Recipe?

Baking By Thanksharla Updated 24 May 2010 , 2:24pm by noahsmummy

Thanksharla Posted 19 May 2010 , 3:16am
post #1 of 21

OK, so I enjoy using fondant and recently used and bought some Wilton fondant for the class I'm in. I have only used MMF but have found that the recipe I use isn't the best....it's just marshmallows, water, corn syrup and powdered sugar. What is your favorite recipe that is like the texture of the Wilton fondant but makes sense economically to make?

Thanks

20 replies
mamawrobin Posted 19 May 2010 , 3:31am
post #2 of 21

"Hands down" Michele Foster's Fondant. That stuff is awesome. I wouldn't even consider using another fondant. It taste great, it's inexpensive and for workability it's second to none.

I've tried marshmallow fondant several times and I have never had good results.

SharonK1973 Posted 19 May 2010 , 3:37am
post #3 of 21

Without a doubt, hands down... Michele Foster's fondant. I use nothing else! Tastes great and easy to work with and I know exactly what is in it!

linedancer Posted 19 May 2010 , 10:22am
post #4 of 21

I use a 50/50 mix of Rhonda's Ultimate MMF and Michele Fosters Fondant. Two batches of Rhonda's to one batch of Michele's. I like the taste and mouth feel of MMF, but the addition of MFF makes the pliability lots better.

crazyladybaker Posted 19 May 2010 , 10:53am
post #5 of 21

It all depends on what I am making and cost involved. If it's something like a wedding cake or high end item that I am being paid well for I use Jennifer Dontz recipe. If it is something for everyday I have used Michelle's recipe and it worked well too.
I prefer Jennifer's recipe but there is more cost involved in it.

bonniebakes Posted 19 May 2010 , 9:05pm
post #6 of 21

I looked in the recipe section, but don't see Jennifer Dontz's recipes. Can anyone give it to me - or a link to it?

thanks!

Thanksharla Posted 20 May 2010 , 2:19am
post #7 of 21

Thanks ladies. I got all the ingredients I need for Michele Foster's fondant and am going to make it tomorrow.

crazyladybaker Posted 20 May 2010 , 2:23am
post #8 of 21
Quote:
Originally Posted by bonniebakes

I looked in the recipe section, but don't see Jennifer Dontz's recipes. Can anyone give it to me - or a link to it?

thanks!




It's not in the recipe section as far as I know. I purchased one of her DVD's and it was on there.
She is on here sometimes and has been a tremendous help to me. I have never received customer service like what she supplies icon_biggrin.gif

Try searching sugardelites .com and you will find her. Her DVD's are worth every penny.

mamawrobin Posted 20 May 2010 , 2:58am
post #9 of 21
Quote:
Originally Posted by Thanksharla

Thanks ladies. I got all the ingredients I need for Michele Foster's fondant and am going to make it tomorrow.




I don't think you'll be disappointed. Be sure to follow the recipe exactly as it's written. Sifting the powdered sugar, cooling the gelatin mixture to lukewarm, and straining the liquid mixture are all very important to the success of this recipe. The only time I've heard of anyone having trouble with it is when they failed to do one of these three things.

Let us know how it turned out.

kiki80 Posted 20 May 2010 , 3:11am
post #10 of 21

Hi ladies!! can any of you be so kind to share the recipe for michele's fondant? please pretty please icon_lol.gif I looked under recipes but nothing came up. Thank you so much

mayo2222 Posted 20 May 2010 , 3:37am
post #11 of 21
Quote:
Originally Posted by kiki80

Hi ladies!! can any of you be so kind to share the recipe for michele's fondant? please pretty please icon_lol.gif I looked under recipes but nothing came up. Thank you so much




Did you do a search for Michele Foster?

http://cakecentral.com/recipes/?s=Michele+Foster

Cookies4kids Posted 24 May 2010 , 12:15pm
post #12 of 21

I like both of the ladies fondant recipes, but I find that I cannot get my food writer pens to work on Michele's for some reason. They will work perfectly on Rhonda's so that is the one I use, but I liked the pliability of Michele's. Thanks for the idea of mixing the two together, linedancer. I will give that a try.

linedancer Posted 24 May 2010 , 12:21pm
post #13 of 21

You are welcome and hope it works for you Cookies4kids.

Uniqueask Posted 24 May 2010 , 12:47pm
post #14 of 21
Quote:
Originally Posted by mamawrobin

Quote:
Originally Posted by Thanksharla

Thanks ladies. I got all the ingredients I need for Michele Foster's fondant and am going to make it tomorrow.



I don't think you'll be disappointed. Be sure to follow the recipe exactly as it's written. Sifting the powdered sugar, cooling the gelatin mixture to lukewarm, and straining the liquid mixture are all very important to the success of this recipe. The only time I've heard of anyone having trouble with it is when they failed to do one of these three things.

Let us know how it turned out.




I have tried her recipe a few times, came out great tasted great, but when I went to use it, after a few days it was rock hard, and I had to throw it out, yes I followed those three steps, what could have went wrong.

noahsmummy Posted 24 May 2010 , 1:07pm
post #15 of 21

does michelles recipe respond well if you add gum tex to make modeling paste? im having so much trouble finding a good recipe that turns out for modeling paste. i think alot of the ingredients here are different to the u.s.

sorry to be a pain, and thanks.

chocolatestone Posted 24 May 2010 , 1:40pm
post #16 of 21
Quote:
Originally Posted by Uniqueask

Quote:
Originally Posted by mamawrobin

Quote:
Originally Posted by Thanksharla

Thanks ladies. I got all the ingredients I need for Michele Foster's fondant and am going to make it tomorrow.



I don't think you'll be disappointed. Be sure to follow the recipe exactly as it's written. Sifting the powdered sugar, cooling the gelatin mixture to lukewarm, and straining the liquid mixture are all very important to the success of this recipe. The only time I've heard of anyone having trouble with it is when they failed to do one of these three things.

Let us know how it turned out.



I have tried her recipe a few times, came out great tasted great, but when I went to use it, after a few days it was rock hard, and I had to throw it out, yes I followed those three steps, what could have went wrong.




Michele's fondant never goes rock hard so I really think you doing something wrong. The fondant should be wrapped well and kept in an airtight container to prevent it from drying out. Also you shouldn't really add all of the icing sugar called for in the recipe unless you really need to. I add about half and then add the rest slowly until it is at the right consistency. I normally don't use all off the icing sugar stipulated in the recipe. I like the fondant to be like a soft dough when I'm finished cause it does firm up a bit after it has rested. If it's still too soft after it has rested then I just work in little more icing before rolling it out.

mamawrobin Posted 24 May 2010 , 1:46pm
post #17 of 21

[
I have tried her recipe a few times, came out great tasted great, but when I went to use it, after a few days it was rock hard, and I had to throw it out, yes I followed those three steps, what could have went wrong.[/quote]

Don't throw it out. Knead, knead, knead. icon_lol.gif I had a batch to do that once and I kneaded about a handful at a time then kneaded it all together. Once I had it pliable it didn't return to that "rock hard" consistency. Have you ever used Wilton fondant? That stuff is like a brick before you knead it.

I also don't use the entire 3 1/2 pounds of powdered sugar. I always have some left in the bowl. I wouldn't even consider using another fondant. For taste and workability it's "hands down" the best I've ever used.

Eisskween Posted 24 May 2010 , 1:55pm
post #18 of 21

I LOVE Rhonda's Ultimate MMF. I have never had a complaint and my son literally waits for the leftovers.

TracyLH Posted 24 May 2010 , 2:12pm
post #19 of 21

Oh, this is great information! I do cookies, but my daughter wants to be a baker and we have made Michelle's recipe a few times for her fondant work. Over time, even with wrapping and sealing airtight, it would get hard. I now see that we should not have added the extra PS that we did. Thanks! icon_biggrin.gif

Tightly wrapped, how long should it last at room temp.? Thanks again!

mamawrobin Posted 24 May 2010 , 2:12pm
post #20 of 21
Quote:
Originally Posted by Eisskween

I LOVE Rhonda's Ultimate MMF. I have never had a complaint and my son literally waits for the leftovers.




I love the taste of Rhonda's MMF but I have never had good results with it using it to cover a cake. I've made the recipe several times and I cannot get it right for some reason.

noahsmummy Posted 24 May 2010 , 2:24pm
post #21 of 21

as someone stated already (cant remember who) if you advance search "mff information" on google, and click on the first link, you will get a ton of info. on the mff from michelle herself, its great. just wanted to say thankyou to whoever posted to do that (osrry, my brain stopped an hour or so ago now). soo.... thanks. =)

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