The Jello Fondant Was A Hit!

Decorating By SophieBelle Updated 7 Jul 2007 , 11:46pm by bobwonderbuns

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SophieBelle Posted 9 Apr 2007 , 12:52pm
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I served a cake with my Jello fondant recipe for the first time on Easter (just posted the picture). I was so happy that everyone ate it all up and said they loved it!

Anyway, I'm on the way out the door to head to work. Hope I do better there today!

Talk to you guys later!

P.S. I'm still waiting for the recipe to appear in the Recipes section.

96 replies
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Dustbunny Posted 9 Apr 2007 , 12:54pm
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Ok everyone ate up the fondant too? I have got to try that recipe because around here only my 6 year old & 1 year old will touch the stuff icon_sad.gif I will be waitching the recipe section for it, can't wait!!

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Iheartcake Posted 9 Apr 2007 , 2:01pm
post #3 of 97

I can't get anyone to eat the MMF, not even my 9-year old nephew who'll eat Anything with sugar. Can't wait to try this one. Thanks for sharing!

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Renaejrk Posted 9 Apr 2007 , 3:23pm
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Even if the fondant tastes good, there are still some people who don't like the texture! Everyone but my husband will eat mine!

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caryl Posted 9 Apr 2007 , 6:38pm
post #5 of 97

What flavor jello did you use? It looks so nice and white!

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crisseyann Posted 9 Apr 2007 , 6:46pm
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I agree....it's a texture thing with me, too. I try to roll my MMF out thin enough to cover a buttercream iced cake so the fondant sort of melts into the buttercream, making it less chewy.

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Maureen1971 Posted 9 Apr 2007 , 6:48pm
post #7 of 97

I have to agree with Renaejrk.

I can't stand the fondant... It's like chewing a piece of gum and then eating cake at the same time. Crumbs in my gum is not a good thing. Disgusting. I'd rather drink a glass of apple or orange juice after brushing my teeth!

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butternut Posted 9 Apr 2007 , 6:50pm
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OK, I just found the recipe again for SophieBelle's Jello Fondant. Do this: Do a search for fondant. Then click on the bottom where it says "view all results for fondant in recipes". SophieBelle's recipe should be on that page about 16 recipes down the list. I just tried it twice and was able to come up with the recipe.

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Jopalis Posted 9 Apr 2007 , 7:31pm
post #9 of 97

I wonder if you could put it in another type of fondant like Toba's...?

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caryl Posted 9 Apr 2007 , 8:13pm
post #10 of 97
Quote:
Originally Posted by butternut

OK, I just found the recipe again for SophieBelle's Jello Fondant. Do this: Do a search for fondant. Then click on the bottom where it says "view all results for fondant in recipes". SophieBelle's recipe should be on that page about 16 recipes down the list. I just tried it twice and was able to come up with the recipe.



still can't find it! icon_cry.gif

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caryl Posted 9 Apr 2007 , 8:24pm
post #12 of 97

OK- found it!
In the Recipes tab- hit SEARCH. In the box just type "fondant" in the 'search' box, then at the bottom where it says 'search by'- choose 'category'. Sophiebelle's recipe was the first one on the page! thumbs_up.gif

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caryl Posted 9 Apr 2007 , 8:26pm
post #13 of 97
Quote:



Thanks! I must have been typing while you posted this!
Wonder why it is so difficult to find?

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butternut Posted 9 Apr 2007 , 8:34pm
post #14 of 97

It is strange isn't it? I can find it a certain way and then when I go to find it again, it's not there but I'm able to bring it up a different way. I just try to find it now because it's become a challenge icon_rolleyes.gif

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butternut Posted 9 Apr 2007 , 8:42pm
post #15 of 97

gailsgoodies, can you tell me please how you just posted that link to the recipe. I need to learn how to do that. Thanks so much

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SophieBelle Posted 9 Apr 2007 , 9:13pm
post #16 of 97

Hi all,

Looks like you can only find it if you follow butternut's directions and search from the home page, so I'm going to copy/paste it and post it here....


Hold on....

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SophieBelle Posted 9 Apr 2007 , 10:11pm
post #17 of 97

With help from butternut, I found the recipe. Copy/pasted it below:



SophieBelle's Jello Fondant
Serves/Yields: Approximately 4 pounds of fondant
Prep. Time: 20 minutes
Cook Time:
Category: Fondant/Gumpaste/Sugarpaste
Difficulty: Moderate


Introduction
HI, I'm Tamatha (SophieBelle). I hope you enjoy this twist on fondant.
Ingredients
1 small package of Jello Gelatin (you choose the flavor/color)
Boiling water
1/4 cup glucose
1 Tablespoon glycerin (optional, see below)
4 pounds confectioner's sugar
1/4 cup shortening

Directions
Place the contents of the Jello packet into a glass one-cup measure. Add boiling water to the 3/4 cup line. Stir to completely dissolve. Add the glucose to make one cup of liquid and stir to dissolve. At this point, you may add the glycerin if you plan to use the fondant to cover cakes. However, if you plan to use it for embellishments or cookies, you may leave the glycerin out since you won't need as much 'stretch' in your fondant. If glycerin is added, stir until it also completely dissolves in the Jello/boiling water solution.

Let the solution cool for about 5 minutes while sifting the confectioner's sugar into a large glass bowl. Remove about 1 cup of the sugar and reserve for kneading later on.

Test the side of the glass measuring cup to make sure the Jello solution has cooled enough to handle. Make a well in the sifted sugar (in the bowl) and pour in the Jello solution. Using a large spoon, stir in a little of the sugar from the sides of the bowl, pulling in more sugar until it is completely incorporated and forms a rough ball.

Sprinkle some reserved confectioner's sugar on your clean work surface and turn the fondant out onto it. Knead in the final amount of sugar this way. The fondant will feel a little rough at this point, but it's ok. Knead just until the sugar is all incorporated, then form the fondant into a ball. Use your fingers to grease the bowl, then rub the shortening from your hands onto the fondant before placing it in the bowl. Cover with plastic wrap and let the fondant rest for about an hour.

Grease your clean work surface and turn out the fondant. Knead in shortening until the fondant feels right. You will see how the shortening transforms the texture of the fondant from kind of rough to satiny.

For storage, wrap ithe fondant in plastic wrap and keep it in an airtight containter.




Source: self


Contributed by sophiebelle on Monday, April 02. 2007 at 15:33:38


Many thanks to you guys for being interested. Hope you like it.

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puzzlegut Posted 9 Apr 2007 , 10:26pm
post #18 of 97

The recipe said it called for 4 POUNDS of sugar. I'm assuming it's suppose to be 4 cups, otherwise 4 pounds (16 cups) would be a lot.

When you use different colors of Jello, does it make the end product that color (such as red for cherry flavored Jello)?

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SophieBelle Posted 9 Apr 2007 , 10:35pm
post #19 of 97
Quote:
Originally Posted by puzzlegut

The recipe said it called for 4 POUNDS of sugar. I'm assuming it's suppose to be 4 cups, otherwise 4 pounds (16 cups) would be a lot.

When you use different colors of Jello, does it make the end product that color (such as red for cherry flavored Jello)?





Hi,

It actually is four pounds of sugar. I have a picture posted that shows how much fondant it ends up making. It makes enough to cover probably three 10-inch cakes. I think.

It does color the fondant a light shade of whatever color the jello was. When I used the margarita flavor, I got a light green fondant that went with the lemon/lime flavor of the jello. Like I said when I first posted about this recipe, I know it wouldn't be ideal for all applications/uses, but it tastes really good and works well. People can try it and decide for themselves whether it's something they want to use. I just wanted to share.

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gailsgoodies Posted 9 Apr 2007 , 10:48pm
post #20 of 97

caryl, sorry it took so long to get back to you!

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gailsgoodies Posted 9 Apr 2007 , 10:50pm
post #21 of 97
Quote:
Originally Posted by butternut

gailsgoodies, can you tell me please how you just posted that link to the recipe. I need to learn how to do that. Thanks so much




I usually have two (or more) windows open at one time. I'll go to one of the other pages and search what I'm looking for. When I find the item I want, I go to the very top of the page and click on the address bar. That will highlight it, then on your keypad hold the control (Ctrl) key (bottom left on your keyboard) and push the "c" letter that will copy whatever's highlighted. In this case it's the address of the page you want to copy. Go back to your "post a reply" message and click on the box so you can start to type your reply then when you want to put the link in (what you copied) hit enter a couple of times (to make some space)

then hold the control (Ctrl) key (bottom left on your keyboard) and push the "v" letter. That will paste your selection.

Sorry I'm so "wordy" but I hope you understand it! icon_rolleyes.gif icon_wink.gif thumbs_up.gif

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idoweddingcookies Posted 9 Apr 2007 , 10:59pm
post #22 of 97

am I missing something? I don't see when you are supposed to add the
glucose?
Thank you icon_smile.gif

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sarahnichole975 Posted 9 Apr 2007 , 11:02pm
post #23 of 97

I'm so glad I saw this. Would love to try it out soon!!! I usually do a family cake to try something out. How was the texture on it, because I do agree that it's more texture to me as well. Even though the wilton fondant doesnt' really taste that good either.

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butternut Posted 9 Apr 2007 , 11:06pm
post #24 of 97

gailsgoodies - Thank you so very much for telling me how to do the link. You explained it very well and I truly do appreciate it!!

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SophieBelle Posted 9 Apr 2007 , 11:08pm
post #25 of 97
Quote:
Originally Posted by idoweddingcookies

am I missing something? I don't see when you are supposed to add the
?
Thank you icon_smile.gif




You are absolutely right! I left it out, but I just edited it. Thank you very much!

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idoweddingcookies Posted 9 Apr 2007 , 11:29pm
post #26 of 97

SophieBelle
Thank you... I fiqured this might be where you would add it, but since I'm new to fondant. Just wanted to make sure.
Thank you again for the receipe, sounds like quite a few of us will be giving it a try.
icon_biggrin.gif

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superstar Posted 10 Apr 2007 , 12:04am
post #27 of 97

Thanks again SophieBelle. I just know I will love it.

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Shamitha Posted 10 Apr 2007 , 7:02am
post #28 of 97

Thank you SophieBelle.

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DecoratingDingbat Posted 10 Apr 2007 , 7:51am
post #29 of 97

Thank you for sharing! No one in my family will eat the MMF, the cake may look good but no one will eat it. They may poke at it, but they won't eat it. I even have a 2yr old that will eat ANYTHING - I do mean anything, she won't even bother with the banana peel just chews right through it with a big ol' smile. icon_razz.gif I gave her a piece of MMF and she spit it out, now she gives me a dirty look and has to think about it whenever I hand her something to eat! I'll be trying this recipe soon and hopefully not only stop wasting all the cake ingredients (I'm a scratcher), but also regain some of the family's trust where fondant is concerned! icon_wink.gif

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MikeRowesHunny Posted 10 Apr 2007 , 8:10am
post #30 of 97

Definately add the glycerine if you're going to cover the cake with it! I didn't and it was a disaster icon_sad.gif, it cracked and just fell apart on the cake, so I had to scrap it and use Pettinice instead. So be aware - don't end up wasting money like me by having to trash the lot - add the glycerine!!!!!

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