I usually use MMF and I was wondering how this fondant held up in the refrigerator? I can't put my MMF cakes in the fridge. I'm looking for different types of fondant and this one caught my eye.
I'll try this recepie,sounds like easy to make.I use "Satin Ice rolled fondant" and it stays in fridge for few days without any problems
I am going to try this recipe, but I make the MMF fondant and have never had a problem putting my MMF covered cakes in the refridgerater.
I would like to make this recipe but is light corn syrup aka glucose?
Yes your could use glucose in place of corn syrup
When you wrap the fondant up airtight. Is it left out @ room temp or should it be kept in the frigde ? And for how long does it require to rest?
I used this fondant recipe yesterday and I LOVE IT! Not only does it taste very good, but it was great to work with. I made 3 batches; I added too much water to the first batch...DO NOT ADD MORE WATER! After the gelatin 'softens' it looks almost solid and spongy, microwave it, do not add water. It will return to liquid. My 2nd batch I followed the instructions to the letter and it was PERFECT! I have trouble with my wrists, and kneading store-bought or MMF hurts a lot; this fondant is 'softer' and much nicer to work with. If it's too sticky, just sift in more powdered sugar, a little at a time. I will be using this recipe from now on...even my husband, who usually cannot stand fondant, loves this one. Thanks for sharing!!!
I used this fondant recipe and make a cartoon character for my son' second birthday.We didnt get corn syrup, so i use the sugar syrup.It was perfect to work with. Some sites say corn syrup is otherwise known as liquid glucose.So can we use liquid glucose instead of corn syrup? Thank u for the recipe!!!!
Slightly modified recipe from wilton site (rolled fondant). I always use that recipe for home-made fondant, it's ok. Never tried MMF (I suspect it must be rather bad-tasting), will stick witth rolled fondant.
actually panel7124 mmf is really good! the only thing is it is a lot softer than store bought.. i am looking forward to trying this recipe!! :) thanks! and i didn't see it answered, is it to be put in the fridge or out on the counter??
I have been trying to find a sucsessful fondant receipe to use and I think I have finally found it! This worked great! It was easy to make, rolled out nicely, and was easy to transfer from work area to cake! (That is where I have the problem). I will be using this again!
Try this Fondat recipe today and love it. I used my kitchenaide mixer with the bread hook attachment on speed 2. The mixer did all of the knead for me. I think it still a little soft, next time I will add more powder sugar until I get a little thicker.
Where do I find unflavored gelatin and edible glycerine in the supermarket? I really want to try this recipe for my sisters baby shower cake!!
What does 10X mean for the confectioners sugar ingredient?
This recipe sounds great! I have never worked with fondant before, but am going to try this for my daughter's baby shower cake.......I would also like to know if the fondant itself needs to be kept in the fridge, and/or the cake that it's put on. Thank you for sharing the recipe!
For bug55 10X confectioners sugar means it has been refined 10 times.
Would anyone know how far ahead you can make a fondant decoration (such as a little animal) as a cake topper and have it keep? ALSO...would it need to be refrigerated until topping the cake? I have not yet used fondant, but would like to know before making it for my daughter's baby shower cake coming up on Oct. 22. I am hoping to be able to make the animal up to 1 week ahead, but don't know how to "preserve" it. IF it needs refrigeration, do I put it into a container, or somehow wrap it??? (I plan to frost the cake with buttercream frosting.) I would be most grateful for some help with this. Thank you in advance! bug55
Isn't fondant like gum paste? : Both are stored in an airtight containter at room temp.
liked to know about white vegetable shortening..
what is white vegetable shortening???
I use this recipe and while I have excellent results, I find it difficult to achieve a white fondant. It is always slightly off-white.
Does anyone have any suggestions?
Hi, I made this today and loved how easy it is to make and how fab it tastes. I had a problem though when trying to coat my cake. It kept cracking on the corners as I layed it onto my sponge. I re-rolled it thicker to see if this would help but it still cracked. Do you think I'm adding too much powdered sugar and making it too dry?? I added the full 2lb. Thanx.
Thanks for sharing, this sounds easy and delish! I'm going to try it today to test for a larger cake next month. I'll let you know how it goes....
@Saurel: They make a white food coloring. I've used it and it works.
@Emma4742, it does sound like you have used sugar, The texture should be pliable but not sticky.
Hi all. I'm really glad to be a part of cakecentral. I recently picked up baking as a hobby. I made fondant using this recipe. Even though delicious, i noticed that the fondant kept breaking whenever i wanted to transfer it on to the cake. Also,when i added gel color to it, the consistency changed and it lost it's elasticity! Why did these happen and what did i do wrong?
Question I just made another recipe similar to this one when I try adding food coloring it doesn't want to take the color and the texture changes. Is this one easy to color?? I want one that I can pull a small amount off and color when i need.
@Saurel I would recommend any flavoring without color. I think this is where the off white comes from... especially with almond flavoring.
I can't believe how many questions there are here that have gone unanswered!! Even though most of them are quite old, I feel compelled to provide some answers for those people who are just discovering this thread:
Q: How do I make my fondant white?
A: Use pure vanilla extract rather than the brown version. Pure vanilla extract is clear and it won't give your fondant that slightly off-white color that comes from using dark extracts.
Q: Can I refrigerate this fondant?
A: There is no reason to put this fondant in the fridge. It does not contain any ingredients that need refrigeration. Note: Most cakes, once frosted and covered in fondant, also do not need to be refrigerator. They store well at room temperature for a day or so until you are ready to deliver / cut and serve. Refrigeration dries out your cakes.
Q: Can I make a cartoon character with fondant a week before the cake is needed for a party?
A: YES! In fact, a week is perfect timing. At room temperature, your character will have sufficient time to dry.
Q: How do I store fondant, and how long should it rest before using?
A: Letting fondant rest overnight is best, but in a pinch, an hour will do. To store it, divide it into the batch size that you prefer, roll each batch in wax paper (fold over the ends after rolling), and place it into a ziplock bag. Press out ALL THE AIR as you zip up the baggie.
Q: Why isn't the fondant taking the coloring I am using?
A: The best way to color fondant is with paste coloring, like WIlton makes. Food coloring (the liquid drops) won't work well, and gels (that are meant to be used only as a decorating "ink") are not a good choice. These both change the consistency of the fondant, and neither gives you a nice, rich color. Powdered colors also don't mix in well (but are great for "painting" onto fondant as part of the final decorating).
Q: What is "white vegetable shortening"?
A: It is the solid shortening that comes in a can, not a bottle. CRISCO is my preference. Though generic and store brand choices are less expensive and usually just as good as a name brand, this is one product that is worth the slightly higher price. Crisco tastes better, and it is always consistently perfect for fondant and buttercreams.
Q: Why is my fondant cracking when I try to lay it over the cake?
A: Common reasons:
1) You have used too much powdered sugar and your fondant is too dry. Rather than adding in moisture, cover it with a reasonably damp cloth, let it sit for an hour, then re-knead and re-roll it;
2) There is not enough humidity in the room. Put a pot of water on the stove in the kitchen and let it low-boil while you work;
3) You are letting the fondant start to dry after rolling it out but before trying to lay it over your cake. Keep it covered with a slightly damp towel until you are ready to place it on the cake.
Q: Where do I find unflavored gelatin and edible glycerin?
A: Unflavored gelatin should be in the section where you find regular boxes of jello. The boxes are usually orange. Glycerin is harder to find, but it's always available in the Wilton / cake decorating section at my local Walmart, so you might check there. It's also going to be available at any cake decorating supply store.
Read more at http://www.cakecentral.com/recipe/18085/amazing-homemade-fondant#BqFIIbY0IGzoxmsD.99
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