I have only used MMF to cover cakes (from this website)...and I love it because it is easy to work with, and a simple recipe...
I think the taste is a little too stiff and it doesnt really complement the yummy cake...SO i am wondering if there is a good chocolate or white chocolate recipe that tastes better..or any other recipe really...
-katie-
thank you ill try that...anyone else?? a chocolate fondant recipe?? i saw one cake on this site that was a tux cake in the grooms cake section...and the lady said she posted a chocolate fondant recipe but i couldnt find it in her profile or in the recipe section...
I didn't have any luck with the chocolate mmf recipe but the Satin Ice dark chocolate fondant is quite yummy! You can also make chocolate rolled buttercream and mix it with fondant for a yummy alternative. That's what I used on my heart shaped tux cake that's in my gallery.
Debbie
Satin Ice comes in chocolate. It tastes pretty good too, kind of like a tootsie roll (which is how they describe it).
Here is the Wilton Homemade recipe. Also on their site they tell you you can add melted chocolate to premade fondant, so I don't see why you couldn't do the same with the homemade recipe.
Rolled Fondant Recipe
1 Tablespoon unflavored gelatin
1/4 cup cold water
1/2 cup Glucose
1 Tablespoon Glycerin
2 Tablespoons solid vegetable shortening
2 lbs. sifted confectioners' sugar
Color and flavor 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 and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat, add flavoring and color. Mixture should cool until lukewarm. Next, place 1 lb. confectioners' 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, bring to room temperature and knead again until soft. This recipe yields enough to cover a 10 x 4 in. high cake.
Chocolate Rolled Fondant
1 package of Ready-To-Use White Fondant
4 oz. Pre melted unsweetened chocolate product
Knead in 4 oz. of pre-melted unsweetened chocolate product into the Ready-To-Use White Rolled Fondant until smooth.
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