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Anyone else have trouble with Michelle Foster fondant? Help?  

post #1 of 72
Thread Starter 
I have a big ball of flubber, how can this be fixed, can it....it tastes like marshmellow though there is no marshmello in it, I think it was a recipe to make marshmellow(ok I cant spell it) is there any way to fix this? I had the same difficulty with Toba Garrett recipe, only this is worse...any ideas or is it trash? ugh
post #2 of 72
Which version of the recipe did you use? There are a few floating around...one of them containing and error in amounts.
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
post #3 of 72
Thread Starter 
the one in cc in recipes
post #4 of 72
Thread Starter 
Michele Fosters Delicious Fondant
Ingredients
1/2 cup milk
3 packs gelatin (6 tsp for reference in case you wanted to 1/2 the recipe)
1 cup corn syrup
3 Tbsp butter, unsalted
3 Tbsp glycerin
2 tsp vanilla (sometimes I use more)
dash salt
3-4 lb powdered sugar, sifted (at least once)
*note all tablespoons and teaspoons are level, not heaped (had a question about this from another CCer)
Instructions


this one
post #5 of 72
I made it once and had the same problem. I think I used the wrong version. If I remember correctly, there are two recipes on here and one has more gelatin. Use the one with less gelatin. I haven't been brave enough to try it again just yet, but I did print the recipe for the correct version.
post #6 of 72
Thread Starter 
can I have the right one, if I ever get over being pissssssed lol I may try it
post #7 of 72
That is the right one, I posted it and got it straight from Michele icon_smile.gif There are a lot of factors that can give you problems, and I am not sure what you are having trouble with. Mine tastes like vanilla taffy almost and I use that very same recipe. Is it just too soft? Maybe it needs more powdered sugar? Sometimes, especially when it is warm/humid here I add a little tylose to strengthen it.

I have made this recipe over and over again for like 6 years and have had only a few problems here and there that I typically figure out or resolve, usually having to do with temperature and how much powdered sugar I add.
post #8 of 72
Quote:
Originally Posted by madgeowens

I have a big ball of flubber, how can this be fixed, can it....it tastes like marshmellow though there is no marshmello in it, I think it was a recipe to make marshmellow(ok I cant spell it) is there any way to fix this? I had the same difficulty with Toba Garrett recipe, only this is worse...any ideas or is it trash? ugh



I don't which one is the correct recipe but I try to make it 2 times and I had problems with it when I try to cover the cake .
post #9 of 72
Thread Starter 
I will never use it again ..........too much ingredients wasted.....I had to toss it....when I forst made it , it felt real nice....but when I went to check it out 24 hrs later it was like a blob of rubber......not for me....
post #10 of 72
There is debate on CC over which is the correct recipe as one that is marked as "updated" contained errors but cannot be removed. So it stays here to continue the confusion. Michele, herself has posted regarding this confusion. But the confusion remains.

I use this version and it always comes out perfectly.

1/2 cup cream
2 Tbsp. unflavored gelatin
1 cup corn syrup
2 Tbsp. butter
2 Tbsp. glycerin
2 tsp. clear vanilla
1 dash salt
3 1/2 pounds powdered sugar
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
post #11 of 72
I use the same one as artscallion and it comes out perfectly every time.
post #12 of 72
I've been using the version that Renaejrk posted, everytime, since the year I joined CC until now, and it has been working for me. However I do add more PS that what the recipe calls for, and I attributed that to the fact I live in a hot and humid country.

I just love the taste of MFF. I even tried flavoring it with other flavors and never had a problem.
post #13 of 72
Quote:
Originally Posted by madgeowens

Michele Fosters Delicious Fondant
Ingredients
1/2 cup milk
3 packs gelatin (6 tsp for reference in case you wanted to 1/2 the recipe)
1 cup corn syrup
3 Tbsp butter, unsalted
3 Tbsp glycerin
2 tsp vanilla (sometimes I use more)
dash salt
3-4 lb powdered sugar, sifted (at least once)
*note all tablespoons and teaspoons are level, not heaped (had a question about this from another CCer)
Instructions


this one




Don't give up just because it didn't work for you on the first try!!!! Mine didn't either. I tried the updated one and it didn't work either. I have learned over the 3 or so years of making it the feel and texture that works and I use the same version that you use.

I have a couple of questions:
If you say it was like a ball of rubber how much glycerin did you add. The 6 tsp or did you use 3 packs?

How warm was your liquid when adding it? If it's too warm you could add too much powdered sugar and that would make it too hard to deal with.

How much powdered sugar did you add, 2 full two lb bags or about 1 and a half?

I know that this may sound stupid but did you try to knead it? I am asking because sometimes mine feels a little stiff when I first start out and I will put it in the microwave. No more than 10 seconds at a time for a ball of it and that will help alot.

Once again don't give up !!
Failure is not an option!!
Failure is not an option!!
post #14 of 72
Thread Starter 
ok well..............it says 6 tsp for half recipe.....
so I therefore used 4 TBS of gelatin...3 tsp in a TBS. 6tsp = 2 TB is half....I used too much because of those directions right?

thanks artscallion I will try that one before I throw in the towel icon_smile.gif
post #15 of 72
Quote:
Originally Posted by madgeowens

ok well..............it says 6 tsp for half recipe.....
so I therefore used 4 TBS of gelatin...3 tsp in a TBS. 6tsp = 2 TB is half....I used too much because of those directions right?

thanks artscallion I will try that one before I throw in the towel icon_smile.gif



no wonder!!! The 6 tsp were in reference just case you wanted to half the recipe!!! You actually doubled the amount of gelatin.

ETA: You are correct in the 6 tsp equaling 2 tbsp but if you wanted to half the amount of gelatin it would have been 1 tbsp or 3 tsp.
Failure is not an option!!
Failure is not an option!!
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