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Which Michelle Foster's Fondant?

post #1 of 9
Thread Starter 

Hi everyone. There are 3 recipes floating around here. Some old threads from (2009-2011) have discussed the different recipes. I'd like to know what the consensus is now, which of these recipes works best?

 

Just did a cake, and everything was fine until it was time to cover the cake with fondant. Talk about a frustrating experience. Even my bucket of emergency Satin Ice failed that night as it was tearing and elephant skin galore. And I tried different batches in so many ways, one rolled with PS (elephant skin & tearing), one with shortening ( too stretchy and tearing), finally managed to get on a mixture of Satin Ice and a scratch-made fondant using cornstarch. Still had elephant skin but it was the best I could get that night.

 

I just need a great-tasting fondant, preferably scratch, that I can roll very thin with CONSISTENT results. I'm tired of Russian "Rouletting" every cake come fondant time.

post #2 of 9

The one with 2 tbsp for the measurements. Don't be afraid to knead more PS into it the next day after it rests if it's too soft for your liking.

"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
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Birthday Cakes
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post #3 of 9
Thread Starter 

Thanks AZCouture. The 2 Tbs one is the one I tried and it was relatively soft. 

post #4 of 9

Yeah, just add more ps, should do the trick. I know I used to have to add a LOT more than the recipe called for.

"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
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post #5 of 9

AZCouture- What's your preference of fondant? You do beautiful work

post #6 of 9

Recently, I made three batches of the MFF (2 Tbs version), in sequence, because I was doing a large wedding cake. (I settled on this recipe as the best made-from-scratch fondant a couple of years ago and it is my standard.)

 

I noticed that each of the three batches seemed to have a different level of "stiffness," even though I made them on the same day, same exact recipe, etc. I decided that I'd probably kind of blend them together when I used them. In the end, I used them just as they were wrapped in single batches. All performed beautifully and equally well. Even covering a larger 16" layer worked like a dream.

 

During our hot, humid summer months I purposely add about 1/2 cup extra powdered sugar per batch to stiffen the fondant up a little.

We make a living by what we get, but we make a life by what we give. Winston Churchill
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We make a living by what we get, but we make a life by what we give. Winston Churchill
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post #7 of 9
Thread Starter 

Thanks again AZCouture and ycknits. It looks like the PS was my problem then because I tried to stick with the 3.5lb PS called for in the recipe.

post #8 of 9

I would use 4 lbs at the least, and then some for kneading. 

"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #9 of 9
Thread Starter 

thumbs_up.gif Thank you.

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