Fondant Question

Baking By TheHorticulturist Updated 4 Feb 2012 , 10:56pm by KateLS

TheHorticulturist Posted 31 Jan 2012 , 8:18pm
post #1 of 9

Hey all I'm brand new to Cake Central and my wife had designated me the baker/decorator for my upcoming daughter's 2nd birthday. I am fine with that as I was going to do it any way...but back on track. I have only made fondant icing once out a a marshmallow base and everyone loved it. Their one compliant was how sugary it was..it was terribly sweet. I know there are other ways to make fondant and I was curious if you guys could point a newbie in the right direction for a more palatable recipe? icon_biggrin.gif

8 replies
sweeetCaroliiine Posted 31 Jan 2012 , 8:31pm
post #2 of 9

you can cut the sweetness with a small amount of salt. make sure your salt dissolves into the melted marshmallow though, dont just add it in.

MsGF Posted 31 Jan 2012 , 8:33pm
post #3 of 9

Check out the recipe section for a different one. But they are all sweet. I use Satin Ice instead of making mine. Saves time and aggravation.

Good Luck with the cake.

http://cakecentral.com/?s=fondant&type=recipe

kakeladi Posted 31 Jan 2012 , 9:09pm
post #4 of 9

Really though, icing is MEANT to be sweet. That's it's nature icon_smile.gif
Good luck w/your creation.

grandmomof1 Posted 1 Feb 2012 , 3:12am
post #5 of 9
Quote:
Originally Posted by sweeetCaroliiine

you can cut the sweetness with a small amount of salt. make sure your salt dissolves into the melted marshmallow though, dont just add it in.




I use a half teaspoon in one recipe of MMF. It does cut down on the sweetness and makes it taste richer.

digitalmuse66 Posted 4 Feb 2012 , 4:54am
post #6 of 9

Ran across this topic as I am about to start a project for an upcoming 100th birthday which includes one sheetcake (buttercream) and two smaller satellite cakes which my intention is to do with fondant icing while i would like to do the fondant from scratch i am leaning towards buying some already made to work with. Thanks for the tips links and suggestions in this thread !

grandmomof1 Posted 4 Feb 2012 , 3:04pm
post #7 of 9
Quote:
Originally Posted by digitalmuse66

Ran across this topic as I am about to start a project for an upcoming 100th birthday which includes one sheetcake (buttercream) and two smaller satellite cakes which my intention is to do with fondant icing while i would like to do the fondant from scratch i am leaning towards buying some already made to work with. Thanks for the tips links and suggestions in this thread !




Stay away from Wilton. It tastes terrible.

digitalmuse66 Posted 4 Feb 2012 , 3:58pm
post #8 of 9

I have heard this one several times lol thats why i was glad to find my link back to this site because I knew there would be information on other resources here ! thanks for the tip though !

KateLS Posted 4 Feb 2012 , 10:56pm
post #9 of 9

A lot also depends on how thick you roll it. I use Michelle Foster's Fondant (here in recipes) and I find even I get a sweet overload if I don't roll it thin enough. (1/8" or less)

It looks prettier when rolled thicker, but it's WAY more palatable when rolled thin and a full amount if frosting underneath.

And yes, I also ditto on using salt to help make it less sweet, too.

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