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MFF Information - Page 3

post #31 of 126
Thank you so much Michele for posting this! I made your fondant for the first time today and it is amazing. I kept hearing people rave about it in the forums and had to try it myself. I was a little antsy about doing it at first because I have always been scared to make my own fondant (unless its marshmellow fondant), but yours was an absolute dream! The only problem I came across was when I colored it, it became very dry when I tried to work with it. This was before I read your post. Now I think I used way to much corn starch when rolling it out (my instructor for the classes im taking lives by cornstarch so thats what I used), on top of all the corn starch I used glycerine which probably should have worked but Im more of a shortening kind of girl. icon_smile.gif I will have fun playing with it and all of the different flavors.

Thanks again.
post #32 of 126
I must have used way too much powdered sugar or not enough glycerin and gelatin because it was DRY! It rolled out fine, but then cracked and rumpled at the bottom when I draped it over the cake. I added a gob of glycerin to it and it worked beautifully! And man oh man was it good! I made the white chocolate and let my baby taste some, and he was hooked! he was jumping in his walker and kept saying MMMMMMM MMMMMMMM MMMMM all angry-like until I gave him another bite! He probably ate a tablespoon of it, one little pea sized bit at a time! (He is only 8 months, so I was trying to hold back on how much he ate.)

Next time I will do 3 of each, as I did 2 of each last time. I thought my corn starch was thick, but I guess not thick enough!
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post #33 of 126
I must have used way too much powdered sugar or not enough glycerin and gelatin because it was DRY! It rolled out fine, but then cracked and rumpled at the bottom when I draped it over the cake. I added a gob of glycerin to it and it worked beautifully! And man oh man was it good! I made the white chocolate and let my baby taste some, and he was hooked! he was jumping in his walker and kept saying MMMMMMM MMMMMMMM MMMMM all angry-like until I gave him another bite! He probably ate a tablespoon of it, one little pea sized bit at a time! (He is only 8 months, so I was trying to hold back on how much he ate.)

Next time I will do 3 of each, as I did 2 of each last time. I thought my corn starch was thick, but I guess not thick enough!
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #34 of 126
Quote:
Quote:

The fondant will get hard after a few days.



Just how hard does the fondant get? I live in buttercream country & very few cakes are fondant covered. Sooo, I'm having a hard sell on getting clients to use fondant for accents let alone to cover a cake. I do have a fondant cake for next Monday, therefore frantically looking for a high quality recipe, I want to use this one. I will bake the cake Friday, decorate Saturday & pickup is Monday. Can the fondant get cut with say a plastic knife on Monday?
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post #35 of 126
Quote:
Originally Posted by annacakes79

I must have used way too much powdered sugar or not enough glycerin and gelatin because it was DRY! It rolled out fine, but then cracked and rumpled at the bottom when I draped it over the cake. I added a gob of glycerin to it and it worked beautifully! And man oh man was it good! I made the white chocolate and let my baby taste some, and he was hooked! he was jumping in his walker and kept saying MMMMMMM MMMMMMMM MMMMM all angry-like until I gave him another bite! He probably ate a tablespoon of it, one little pea sized bit at a time! (He is only 8 months, so I was trying to hold back on how much he ate.)

Next time I will do 3 of each, as I did 2 of each last time. I thought my corn starch was thick, but I guess not thick enough!



Oops! I meant syrup!

I don't know about that one.
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post #36 of 126
Thread Starter 
Quote:
Originally Posted by summernmicah99

Quote:
Quote:

The fondant will get hard after a few days.



Just how hard does the fondant get? I live in buttercream country & very few cakes are fondant covered. Sooo, I'm having a hard sell on getting clients to use fondant for accents let alone to cover a cake. I do have a fondant cake for next Monday, therefore frantically looking for a high quality recipe, I want to use this one. I will bake the cake Friday, decorate Saturday & pickup is Monday. Can the fondant get cut with say a plastic knife on Monday?



if you mean a plastic cake cutting knife, it should be fine. Do something to keep the air from circulating too much around it.

Michele
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
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Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
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post #37 of 126
You know, I used this Thursday again on Saturday, and found a glob of the color I made it Saturday under the refrigerator when I swept about an hour ago icon_redface.gifthumbsdown.gif Before I threw it away, I busted it up to see what it was like in the middle and it was still really soft, though crumbly, but the outside was crusty. Don't know what the conditions under there, but whatever they are, they were friendly to the fondant (and the spiders!) I bet a moist cake would keep it even softer over 3 days time, but I can't prove it. It also had a ton of added glycerin, about 1/3 of the recipe was left and I added about a tablespoon of it, but it was hard as a rock when I got it back out. (Too much powdered sugar, or not enough glycerin and gelatin when I made it, I suppose!)
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post #38 of 126
You're probably not waiting until the liquid is cooled down. It takes on more PS at a higher temp, and will cause rock hard fondant.
post #39 of 126
Quote:
Originally Posted by __Jamie__

You're probably not waiting until the liquid is cooled down. It takes on more PS at a higher temp, and will cause rock hard fondant.



I actually waited a half an hour, and it wasn't really warm at all, but I have HOT hands. I melt everything! I wear two pairs of gloves when I package my chocolates! I had a Reese Cup turn to mush in my hand today after only 1 or 2 minutes, long enough to grab it, then pour and fix up my coffee!
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #40 of 126
Michele,
Thank you so much taking the time to post.

I've never made fondant from scratch before and frankly scared to do it.

You have given me courage.

Your post is now bookmarked!
MaryAnn, aka Gomo
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MaryAnn, aka Gomo
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post #41 of 126
Thread Starter 
Thank you! You are very kind.

Michele
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Reply
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Reply
post #42 of 126
Hi,
thank you for posting this. I usually just go out and buy my fondant.
and i only use it to make figures.
I don't like the taste of it. my kids said its fine.
My daughter said I should learn to cover my cakes in fondant .
so i looked up fondant recipes and came across yours.
I am going to try and make it .( i am scared)
I am not a pro cake decorator .never too lessons and i am far from being an artist.
But some how by the grace of God my cakes come out looking pretty good.
So i have your recipe and I will follow it to the t..
I am going to us it on my grandsons cake this week. i am making a sponge bob cake. his favorite show.
I will let you know how i made out.
I am just hoping that i can find the unflavored gelatin and glycerin. i have no clue where to find it. any tips besides online ordering .
thanks for your help
Kim
post #43 of 126
I'm so excited to try this! Thank you for being so generous in sharing and explaining what everyone insists is a marvelous recipe!
post #44 of 126
You can usually buy unflavoured geletin prepacked at the grocery store. In Canada the brand name is Knox. Make sure you measure it tho because the pkg is not always accurate. I purchase mine at a bulk food store. As for glycerine the easiest one to find will be the Wilton brand wherever you can buy Wilton products.
post #45 of 126
Thank you.
i should have looked today when i was at the grocery store.
oh well i always have tomorrow.
thank you for the tips.
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