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Different types of fondant - Page 2

post #16 of 36
I ONLY use choco-pan. I know some people have said they find it hard to work with, but I love it and can't imagine using anything else. it is a bit too soft for figures, but I usually us modeling choc. for them anyway. Their customer service is AWESOME, and I can almost always order and the UPS man is knocking on my door two days later!
post #17 of 36
I have an outdoor summer wedding coming up in two weeks. I normally work with MMF, but the last time I used it everything went wrong. I think the humidity had a lot to do with it. Elephant cracks is a perfect way to describe the issues. Anyway the wedding is outside and it could be hot and humid. I'm planning on using mousseline buttercream on the inside because it can stand up to heat, but what should I use for the fondant. I don't want to order. I want to make my own and I would like to have it taste good as well. I also want something stable that won't melt in heat or humidity. Any suggestions would be so helpful.
post #18 of 36
Quote:
Originally Posted by three4thequeen

I have an outdoor summer wedding coming up in two weeks. I normally work with MMF, but the last time I used it everything went wrong. I think the humidity had a lot to do with it. Elephant cracks is a perfect way to describe the issues. Anyway the wedding is outside and it could be hot and humid. I'm planning on using mousseline buttercream on the inside because it can stand up to heat, but what should I use for the fondant. I don't want to order. I want to make my own and I would like to have it taste good as well. I also want something stable that won't melt in heat or humidity. Any suggestions would be so helpful.



If your fondant got ugly after the cake was in the heat, it was more likely the buttercream than the fondant causing the problem. If the buttercream melts then the fondant is going to sag. And if the fondant has already dried a bit on the outside, it is going to crack when it sags. I looked up the recipe for mousseline buttercream and the recipes that I found don't look like they would stand up well to heat at all. Butter melts in the heat.

I use Indydebi's buttercream http://cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html I don't know if it's as hot and humid where you live as it is here, but her recipe performs much better in hot weather than any other I've ever tried.

You probably don't need to change your fondant, just figure out a heat-resistant buttercream to use underneath.
post #19 of 36
Her recipe is on her DVDs.
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A balanced diet is chocolate in both hands!
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post #20 of 36
Quote:
Originally Posted by tiggy2

Her recipe is on her DVDs.



Oh, thanks.
post #21 of 36
I've used Satin Ice, Michele Foster. Toba Garrett, and Sophiebelles, but didn't like the taste enough to keep making them. I like the taste of Chocopan, but it is much softer than others. The only one I like at this point is the Fondarific Butter cream and chocolate fondant. Yummy!!! I have really wanted to have a yummy white chocolate fondant recipe, but haven't had much luck.
post #22 of 36
I would love to have a white chocolate fondant recipe alsoicon_smile.gif That sounds wonderful!
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post #23 of 36
I too would love to have the recipe for the white chocolate fondant. I make the mmf but it can be great one time and a big disaster the next. Thanks !
post #24 of 36
Has anyone tried Pettinice fondant? I buy it from my local bakers supply store and love it. Tastes just like a marshmallow. I agree with everyone else though.....I would LOVE to try a white chocolate fondant. Sounds so yummy.
post #25 of 36
I use MFF recipe and add melted white chocolate to the mix before I add my PS. It tastes awesome and I have never had a problem with the consistency being too soft.
post #26 of 36
Quote:
Originally Posted by JenniferMI

I make a semi-homemade white chocolate fondant that is wonderful! NEVER any elephant skin cracks... performs like a dream. You can roll it super thin and it tastes great!

Jen icon_smile.gif




Jen cud you plez share ur white chocolate fondant recipe with me too. I'd love to try it out.Till date I've only tried the MMF.

emcm51 - cud u plez pm me ur Fondant recipe as well.
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post #27 of 36
Jen would you share your recipe with me the white chocolate fondant thank you
post #28 of 36
I've got a kids cake to make what kind of fondant does anyone recommend I'd love to make it and save a little money I've tried marshmallow fondant and I didn't care for it . Please help thanks
post #29 of 36
If you have read my previous posts, you're seen me rave about fondarific. I do really like it. It's easy to work with. The trouble is that what makes it so easy is also what makes it so hard. Fondarific is very stretchy and easily smooth. That's great for covering but bad for cut outs.

Last week, I tried 5 lbs of Pettenice & 1 lb of chocopan. One of my mentors uses that combo. Wow! OMG!! Sold'. Converted. Trouble is chocopan is a fortune & I still have a lot of Fondarific. No problem! Switched Fondarific for chocopan with almost same exact results. Converted & never going back.

The o ly downside is petinice only comes white & ivory. Thank goodness fondarific comes in so many shades.

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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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post #30 of 36
Quote:
Originally Posted by JenniferMI View Post

I make a semi-homemade white chocolate fondant that is wonderful! NEVER any elephant skin cracks... performs like a dream. You can roll it super thin and it tastes great!

Im not sure if you're still seeing this but is there a recipe to tjis one?


Jen icon_smile.gif
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