Making Rolled Fondant Taste Better

Decorating By MariaK38 Updated 4 Sep 2010 , 2:59pm by flamingobaker

MariaK38 Posted 3 Sep 2010 , 11:32pm
post #1 of 8

Hi! I'm making fondant disc toppers for wedding cupcakes in October. They will be hard discs. I made some a week ago for my son's birthday, and they tasted horrible. I used Satin Ice.
Is there a way to make the fondant taste better... like using some melted white chocolate candy melts or the flavoring oils or even vanilla extract? Has anyone ever done this, and how has it worked out? Was it hard to mix in?
I like the taste of MMF, but I like the workability of Satin Ice better, and I have lots of Satin Ice already, so I'd rather use what I've already paid for.
Thanks!
Maria

7 replies
Occther Posted 3 Sep 2010 , 11:46pm
post #2 of 8

I like Jennifer Dontz' white chocolate fondant. She gives the recipe and instructions on one of her DVDs.

MariaK38 Posted 4 Sep 2010 , 12:09am
post #3 of 8

Occther, is Jennifer Dontz fondant the one with the white chocolate melts and corn syrup that you add to already made fondant?
Also, I'm in Dayton, OHio, too! The largest part of my biz is peanut butter buckeyes, but I also do cupcakes and cookies. I'm taking my first cake decorating class at Cake Craft starting next week... very excited! It's nice to see a local lady on the boards!

Maria

firewithin Posted 4 Sep 2010 , 12:35am
post #4 of 8

I like Watkins butter extract and also like to use a product called True Lemon. What's nice about True lemon is that it is crystallized lemon so it does not add moisture to the product.

Occther Posted 4 Sep 2010 , 2:12am
post #5 of 8

Yes, Maria - that is what Jennifer makes. Her proportions are what make it work. Brides who say "I hate fondant" are converted when they taste it. I only do cakes as a hobby -mostly for friends and co-workers because I work full-time.

MariaK38 Posted 4 Sep 2010 , 2:19pm
post #6 of 8

well, you do beautiful work! any tips you can give a newbie?!

Texas_Rose Posted 4 Sep 2010 , 2:37pm
post #7 of 8

If the discs will be hard, most people will set them aside and then eat the cake and frosting that's underneath.

flamingobaker Posted 4 Sep 2010 , 2:59pm
post #8 of 8

I add LorAnn oils to my fondant. Raspberry is wonderful! It doesn't seem to matter though...the people that don't like fondant, don't like the texture even if the fondant tastes divine!

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