Fondant Recipe

Baking By Beck5540 Updated 24 Feb 2011 , 2:37am by Vanessa7

Beck5540 Posted 19 Feb 2011 , 4:54am
post #1 of 18

Can anyone give me a good recipe for fondant. I really like working with the wilton fondant because its so soft and pliable ( just like putty), but dont really care for the taste. I feel that if you put all that time into decorating a cake you should be able to eat it .
I tried a rolled buttercream fondant recipe (simply shortening, corn syrup and powered sugar) I couldn't get it right. It was very heavy and kept tearing when i tried to cover a cake. I've also tried the wilton fondant recipe which seems fine for cut-out decorations, but theres no way i could cover a cake with it. It seems crumbly? I dont really know how to describe it .. It doesnt seem too dry and its not sticky, but it cracks and comes apart when rolling (even with shortening on the fondant and pin). Im new to cake decorating, but i really enjoyed working with fondant and I'd love to make my own ! I know it takes time to get it right but I'd love suggestion as to whether its me or the recipes
Thanks
Becky

17 replies
ramie7224 Posted 19 Feb 2011 , 10:48pm
post #2 of 18

Try this recipe http://cakecentral.com/recipes/17106/marshmallow-fondant-4
I use a 16oz bag of the mini marshmallows.

ChilliPepper Posted 19 Feb 2011 , 11:09pm
post #3 of 18

I make my own and the recipe is: 1 sachet of geletine sprinkled into 8 teaspoons of water. Let it sponge then add two teaspons of white vegetable fat and two teaspoons of liquid glucose. Dissolve over simmering water. When thoroughly dissolved add your food colouring if making a coloured icing then pour onto 500grms of icing sugar and add 1 teaspoon of flavouring of choice, eg vanilla and 1 teaspoon of glycerine. Mix with Kitchen Aid or Kenwood Chef until well combined and then wrap in clingfilm and leave to set for at least 2 hours. When set knead well until smooth and wrap tightly in clingfilm and store in an airtight container. If you are making modelling paste then add 1 teaspoon of Tylose to the icing sugar and mix in. I have tried loads of recipies but this one is definitely the best I've used so far.

CP xxx

tastyart Posted 19 Feb 2011 , 11:36pm
post #4 of 18

I like the recipe here on CC from Michelle Foster. It is great to work with!

emiyeric Posted 19 Feb 2011 , 11:55pm
post #5 of 18

I second the Michele Foster's fondant recipe! I can't say enough good things about it, and don't use anything else! Tasty enough for kids and grown ups to walk by and tear a piece off to munch on, very pliable and easy to work with if you follow the recipe to the letter. HTH!

SweetSouthernBakery Posted 20 Feb 2011 , 12:35am
post #6 of 18

I really enjoy fondx. It tastes good and is easy to work with.

Beck5540 Posted 20 Feb 2011 , 4:24pm
post #7 of 18

Thanks so much ! Can't wait to try these!

cylstrial Posted 21 Feb 2011 , 2:53am
post #8 of 18

I haven't tried it yet - but the reviews on this are really good!

http://cakecentral.com/recipes/16228/buttercream-flavored-marshmallow-fondant

ToniRod Posted 21 Feb 2011 , 3:36am
post #9 of 18

We had been using the MMF for our cakes, but we recently switched to Michele Foster's recipe here on CC and were amazed at its great taste and how much easier it was to work with than the MMF. We will never go back.

Renaejrk Posted 21 Feb 2011 , 4:24am
post #10 of 18

Michele Foster's all the way!

shirley1956 Posted 22 Feb 2011 , 3:44am
post #11 of 18
Quote:
Originally Posted by ChilliPepper

I make my own and the recipe is: 1 sachet of geletine sprinkled into 8 teaspoons of water. Let it sponge then add two teaspons of white vegetable fat and two teaspoons of liquid glucose. Dissolve over simmering water. When thoroughly dissolved add your food colouring if making a coloured icing then pour onto 500grms of icing sugar and add 1 teaspoon of flavouring of choice, eg vanilla and 1 teaspoon of glycerine. Mix with Kitchen Aid or Kenwood Chef until well combined and then wrap in clingfilm and leave to set for at least 2 hours. When set knead well until smooth and wrap tightly in clingfilm and store in an airtight container. If you are making modelling paste then add 1 teaspoon of Tylose to the icing sugar and mix in. I have tried loads of recipies but this one is definitely the best I've used so far.

CP xxx


imade this recipe and it came out crumbly. I did add more water and then it came out sticky.I then added more icing sugar and kneaded it with shortening and that seemed to help. I have only powdered gelatin and I used 1 tbsp. I found that 1 tbsp was equal to 1 sachet.I hope that is correct. Was it suppose to be crumbly.Was I suppose to add the tylose after everything was mixed .I added it to the icing sugar before I mixed it.

Lainie21 Posted 23 Feb 2011 , 4:23pm
post #12 of 18

Hi,

Does anyone have Michelle Fosters MMF recipe? Or the link?

Thank you!

sarascakecreations Posted 23 Feb 2011 , 5:30pm
post #13 of 18

Hello,

Saw this post and tried searching for Michelle foster's fondant recipe and couldn't find it?

S

Vanessa7 Posted 23 Feb 2011 , 5:42pm
post #15 of 18

Michele Foster's fondant recipe has the best flavor and is very pliable. I use it to form 3-D figures and cut outs as well as cover cakes. LOVE IT!

Shinersmom Posted 23 Feb 2011 , 6:11pm
post #16 of 18
Quote:
Originally Posted by ToniRod

We had been using the MMF for our cakes, but we recently switched to Michele Foster's recipe here on CC and were amazed at its great taste and how much easier it was to work with than the MMF. We will never go back.




Toni, I have made MMF three times now and each attempt has been horrible and I have not been able to use it! I will try Michele's version of fondant...is it really that much easier to make? Everyone says MMF is easy but I just can't seem to do it!

ToniRod Posted 23 Feb 2011 , 7:41pm
post #17 of 18

I wouldn't say it was easier to make than MMF... Probably a little more labor involved actually, but the results are soooo much easier to work with and in my opinion the taste blows MMF away.

Vanessa7 Posted 24 Feb 2011 , 2:37am
post #18 of 18

Definately agree with ToniRod. I think it is a little more labor intensive too but definately worth the effort.

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