White Chocolates Not Melting For Michele Fosters Fondant

Baking By smittyditty Updated 23 Aug 2013 , 9:18pm by sixinarow

smittyditty Posted 9 Aug 2013 , 5:19pm
post #1 of 18

So this is my first time making the Michele Fosters Fondant recipe.

It says to Strain the mixture. I added the white chocolates and they didn't melt all the way. Do I just skip the straining part and kneed it all in the PS? TIA

17 replies
smittyditty Posted 9 Aug 2013 , 6:14pm
post #2 of 18

Just as an update to anyone else making this. The chocolates did finally melt down quite a bit after I let the mixture cool down. I had moved them around in the measuring cup with a spoon and nothing. Even trying to smoosh them and they were still pretty hard. So I waited till it was luke warm and almost all of the chocolates had melted. So then I strained them.
 

jennicake Posted 9 Aug 2013 , 6:39pm
post #3 of 18

yay, glad you sorted that out!

 

When did you add the white chocolate though?  I usually add it with all the other liquids (corn syrup, etc) before I put the mixture back in the microwave.  When I take it out, there are still a few chunks of white chocolate left but its easy to stir them in

AZCouture Posted 9 Aug 2013 , 6:44pm
post #4 of 18

A

Original message sent by jennicake

yay, glad you sorted that out!

When did you add the white chocolate though?  I usually add it with all the other liquids (corn syrup, etc) before I put the mixture back in the microwave.  When I take it out, there are still a few chunks of white chocolate left but its easy to stir them in

I rarely use the wc in this recipe, but I melt that down separately when I do, and mix it in to the liquid after straining, if I need to strain it at all.

smittyditty Posted 10 Aug 2013 , 10:58pm
post #5 of 18
Quote:
Originally Posted by AZCouture 


I rarely use the wc in this recipe, but I melt that down separately when I do, and mix it in to the liquid after straining, if I need to strain it at all.

I must say the flavor to me was not that much different than Wilton. The only difference I noticed was that it wasn't as chemically tasting. Otherwise it wasn't a WOW for me. I'm not a fan of white chocolate though.

Which flavors do you add to your standard fondant AZ? I was taught to use butter and vanilla but the last batch I did tasted not so great.

 

Quote:
Originally Posted by jennicake 

yay, glad you sorted that out!

 

When did you add the white chocolate though?  I usually add it with all the other liquids (corn syrup, etc) before I put the mixture back in the microwave.  When I take it out, there are still a few chunks of white chocolate left but its easy to stir them in


Jenni I did add it to the corn syrup. I even nuked it a little longer but they were still pretty hard. IDK but the sitting there a while helped.  What was really weird was they were still in chip shape only the size of a pin head. So weird. I even used my spoon to smoosh them so I'm not sure why any were left to go into chip form.

 

 

 

So far I love the fondant it worked really well. I had to add a spoon of shortening because I think I added too much PS in the process. Now I just need to cover a cake with it to really see.

AZCouture Posted 10 Aug 2013 , 11:00pm
post #6 of 18

Oh mercy...Wilton? Really? icon_lol.gif I don't use vanilla for this recipe, I add a splash of almond instead.

smittyditty Posted 10 Aug 2013 , 11:11pm
post #7 of 18

Yes I think wilton is gross. That is why I wasn't thrilled after tasting this recipe. I think like I said its less artificial tasting. The flavor however is the same to me. Maybe my taste buds have been ruined by MMF. LOL... Although I think Satin Ice stinks and tastes bad. So there is a gauge.

I'll have to try the almond next time. Seems to be a new norm as I read the forums or I'm just out of the loop. Thanks AZ!
 

AZCouture Posted 11 Aug 2013 , 1:27am
post #8 of 18

ATry it without the chocolate, really, I don't care for it at all. Skip the vanilla, and add almond instead. Just a splash tho, not a whole tsp or whatever it calls for. Bet you'll like it a LOT more.

smittyditty Posted 11 Aug 2013 , 2:15am
post #9 of 18

K I will do!
 

jennicake Posted 11 Aug 2013 , 2:37am
post #10 of 18

AI agree, really didn't like how this tastes with white chocolate. Tasted artificial to me too but not quite wilton haha. I've started using butter caramel coffee creamer instead (the liquid stuff) and love how that tastes!

White chocolate does improve the consistency of it though. Much more workable.

smittyditty Posted 11 Aug 2013 , 7:55pm
post #11 of 18

Jenni since I don't drink coffee can you help me out. I know they sell creamers on the coffee aisle I assumed those were powder? Where are the liquid creamers?
 

sixinarow Posted 11 Aug 2013 , 8:07pm
post #12 of 18
Quote:
Originally Posted by smittyditty 

Jenni since I don't drink coffee can you help me out. I know they sell creamers on the coffee aisle I assumed those were powder? Where are the liquid creamers?
 

I get mine in the dairy section between the milk and heavy cream. :)  SO many flavors! I use cinnamon vanilla instead of cream in my cinnamon buttercream recipe..yum!

smittyditty Posted 11 Aug 2013 , 8:25pm
post #13 of 18

Thank you I guess I never noticed them when I bought my cream??? I guess I'll have to look again. I shop at Wally World if that makes a difference?
 

sixinarow Posted 11 Aug 2013 , 8:34pm
post #14 of 18

They should have a bunch for sure -- I've gotten it at Wally before! You can use any brand, Nestle makes the Coffee Mate brand and they have a ton of flavors. I'm not a coffee drinker either, so I never noticed them until I needed them for baking!  Wonder what else is out there...

milkmaid42 Posted 11 Aug 2013 , 9:14pm
post #15 of 18

I like adding the white chocolate primarily for the workability it provides. As far as flavoring goes, I am truly stuck on using Lorann's cheesecake flavoring. I add a little vanilla and the rest is the Lorann's. Oh my gosh, I could eat it by the spoonful. I keep wanting to try other flavors, (I use different coffee creamers when making BC). but I keep thinking that I'll try after my next batch of White chocolate/cheesecake MFF. As for Wilton, what an insult to a good recipe. icon_sad.gif  (I know that things are often misconstrued when written....I hope you can see my friendly sarcasm here and not take any insult.)

 

Anyway, good luck in your recipe adventures....

 

 

Jan

jennicake Posted 11 Aug 2013 , 10:08pm
post #16 of 18

AYup what sixinarow said. In the dairy aisle and I always pick mine up at Walmart. I used it out of necessity one time (had no cream but mom came to visit and left a giant bottle of the creamer in my fridge) so I gave it a shot and was hooked! Tried a few diff flavors since and all have been great! Except for Irish cream. Did not like that one at all

smittyditty Posted 11 Aug 2013 , 10:11pm
post #17 of 18

Ok good to know guess I'm blind. lol. I'll take a look next time I go.

Thanks for all the useful help ladies!

Just made the Buttercream Dream frosting very YUMMY!
 

sixinarow Posted 23 Aug 2013 , 9:18pm
post #18 of 18

Did you use the recipe with 2T gelatin/butter/glycerin or the 3T gelatin/butter/glycerin?

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