Really Good Recipe For Rolled Fondant

Baking By Panel7124 Updated 8 Sep 2011 , 7:35pm by Panel7124

 Panel7124  Cake Central Cake Decorator Profile
Panel7124 Posted 3 Sep 2011 , 7:27pm
post #1 of 7

I use Wilton rolled fondant recipe, it's ok but sometimes it's too dry or 'gummy'. I've tried to cut on gelatine, added 50 g of white chocolate and a strong vanilla flavour. Taste and smell are awesome but I'm not fully satisfied with the consistency. I did not find any interesting recipe for RF on CC and don't use MMF. Does anybody knows really good rolled fondant recipe? Thanks a lot.

6 replies
 bakingkat  Cake Central Cake Decorator Profile
bakingkat Posted 3 Sep 2011 , 7:52pm
post #2 of 7

I love love love Michelle Foster's Fondant (MFF) recipe that is on here. http://cakecentral.com/recipes/7432/michele-fosters-updated-fondant

 Panel7124  Cake Central Cake Decorator Profile
Panel7124 Posted 4 Sep 2011 , 7:22am
post #3 of 7
Quote:
Originally Posted by bakingkat

I love love love Michelle Foster's Fondant (MFF) recipe that is on here. http://cakecentral.com/recipes/7432/michele-fosters-updated-fondant




Thanks bakingkat, I've seen this recipe before on CC I wanted to try it but can't find any corn syrup icon_sad.gif . I think to add glucose instead could work..

 bakingkat  Cake Central Cake Decorator Profile
bakingkat Posted 4 Sep 2011 , 5:22pm
post #4 of 7

Yeah I think it might. I know others have used a boiled sugar/water syrup to replace it, I bet you could find a recipe for corn syrup substitute online. We don't really use gluclose over here in the states so I cant say for certain. Good Luck!

 SweetDelites  Cake Central Cake Decorator Profile
SweetDelites Posted 8 Sep 2011 , 4:08pm
post #5 of 7

I started using glucose in my MMF, so one on here told me to try it. It works really well.

 mumof3  Cake Central Cake Decorator Profile
mumof3 Posted 8 Sep 2011 , 4:36pm
post #6 of 7

I really love Michelle Foster's Fondant! I can't hep you with corn syrup but I found that substituting the butter with crisco and using a clear flavour or even vanilla sugar, it produces a fondant that is more white then ivory. I recently learnt (and this seems more obvious now that I know!!) that if you don't start off with white fondant, it is harder to achieve the colour you want to achieve when colouring the fondant. Hope this helps....

 Panel7124  Cake Central Cake Decorator Profile
Panel7124 Posted 8 Sep 2011 , 7:35pm
post #7 of 7

icon_lol.gif yesterday I looked at the 'ingredients' on my Wilton Glucose and there is: 'Corn syrup' icon_lol.gif

I don't use butter - only solid vegetable shortening (cocconut shortening is the most white) and inverted vanillinated sugar (liquid) which is quite clear and my fondant is always very white. I also find it difficult to color right anything not white - like white chocolate icon_cry.gif

Thanks to everybody for sharing your experience, people here on CC are always so helpful!

Quote by @%username% on %date%

%body%