I was wondering if anyone has used or does use 1/2 fondant 1/2 RBC. Does it hold together well? Does it have a good flavoer? Can I also use 1/2 RBC 1/2 MMF?
What about flavoring fondant?
TIA.
TAB

To flavor fondant you basicly have to knead it in the same way you would coloring. As far as the other questions go... sorry, but I can't help you there. Hopefully someone else can.

I love mmf and I love rolled buttercream. I have not tried mixing the two together but I have seen several posts from those who did and they loved it~! Just use half and half and use it exactly as you would fondant. I'm crazy about the taste of rbc..like candy corn.

OK, update:
I mixed almost 2/3 homemade fondant w/ 1/3 rolled buttercream. I got 3 for 3 good response. I had the bride & groom-to-be, that I am making the cake for in June, both try it and they liked it.
Haven't tried with MMF yet, maybe tomorrow.
I did flavor the Wilton fondant w/ vanilla(lots) and still no go on that. So....that will have to be just for inedible decorations. Think I'll make dragees out of it.
Will let you know how the RBC and MMF mix goes when I get it done and tasted.
Tabby

anyone know of a good fondant recipe?

ty

I was told from my Wilton Instructor to try using the Wilton Candy Flavoring. The bad part is that it can take 1/4 tsp flavoring per 12 oz. fondant. And those flavorings are expensive for so little amount. That is the only way I know to flavor it.

The fondant recipe that I used I got out of a Wilton Yearbook. I have five yea's on the homemade fondant mixed w/ RBC. Five NO'S for the Wilton fondant- even after flavoring it. My husband calls the Wilton fondant silly putty.
TAB

what is rolled butter cream (RBC). is it used for figurines?

It's used just like fondant. It just has a MUCH better taste. Here is a pix of a RBC covered cake that I did.

I hate fondant but do use it for figures and decorations on my buttercream cakes. I do love Rolled Buttercream but have never tried to mix it with fondant.

This is the recipe I use and it really doesn't taste bad I even l eat some of the scraps occasionally. I am not sure where I got it but found it in some paperwork I collected at a SC ICES Day of Sharing.


Rolled Fondant
  1 tablespoon plus 2 teaspoons unflavored gelatin
  1/4 cup cold water
  1/2 cup Glucose
  2 tablespoons solid vegetable shortening
  1 tablespoon Glycerin
  8 cups sifted confectioner's sugar (about 2 lbs.)
  Icing color and flavoring, as desired
Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved. Add glucose, mix well. Stir in shortening and just before completely melted, remove from heat. Add glycerin, flavoring and color. Cool until lukewarm. Next, place 4 cups confectioner's sugar in a bowl and make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place. Do not refrigerate or freeze. When ready to use, knead again until soft.
This recipe makes approx. 36 oz., enough to cover a 10 x 4 in. high cake.

thnx Pam.

I had two more of the kids try the fondants. They liked the RBC homemade fondant mix the best. MMF they said was ok. The Wilkton fondant definately a NO. I thought my son was gonna puke when he tasted it.
Tab
PS
Here is the RBC recipe that I use(I think it's from here)
1 C Karo(light corn syrup)
1C shortening
1/2 tsp fine salt
1/2 tsp Extract of your choice
1 tsp clear vanilla extract
2 lb powdered sugar

Cream together shortening and Karo. Add salt and flavorings and mix well. Swithching to the dough hooks on your HEAVY DUTY mixer, add sugar, one cup at a time until combined. Mixture will be extremely thick. Turn out dough and knead using more sugar if sticky- for at least two minutes. Store in airtight container and/or ziplock bag either at room temperature or in the refigerator.

I used the same recipe for fondant that Granpam posted.