The Jello Fondant Was A Hit!

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

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cakesbykitty Posted 12 Apr 2007 , 5:52am
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well i am personally reallly excited to go to Carr's (Safeway) and see what jello they have! Here in Alaska you can't just buy fondant (except icky wilton's at Michaels and joanns and it's $25 for 5#) and this would not only be affordable but tasty!

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handymama Posted 12 Apr 2007 , 1:35pm
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I'm confused. I've been reading rave reviews on here for months for MMF, now suddenly it seems everbody hates it. I've made it and like the taste, but if the general populace doesn't then of course I want to know a better recipe. Meanwhile, marshmallows are made with unflavored gelatin (made Christmas-tree-shaped ones for the French hot chocolate on our holiday buffet) so it seems the Jello only adds flavor and color, as well as sugar. Perhaps what we really need is a good flavor added? I need white fondant for a cake I'm doing in two weeks, so hoping for a definitive answer soon.

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Melvira Posted 12 Apr 2007 , 1:40pm
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Personally I LOVE MMF!! I can pinch off chunks and eat it while I am making something. Everyone I have made it for, whether on cakes or cookies, has loved it, it's never leftover on the side of the plate. I use the Magic Line ButterVanilla flavoring in it, and some almond if the flavor of the cake/cookie is complimentary with it, and it's awesome!! And you can't beat the ease of it... you can mix up one cup at a time, or a giant batch, depending on how much you need.

This recipe with the jello is more in line with 'traditional' fondant, but by using the flavored jello instead of unflavored gelatin, you are adding both flavors, and some color at the same time. And it won't have that nasty packaged glue taste that you get with Wilton fondant. The Pina Colado sounds VERY good to me!! icon_wink.gif

Edited to add: If you aren't crazy about MMF, try using different clear flavorings to make it better. You can make almost any flavor under the sun!! icon_wink.gif

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chaptlps Posted 12 Apr 2007 , 3:23pm
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Ya know Melvira I have to agree. I think the texture and taste sometimes reminds me of those ornage circus peanuts. Those are yummmmeee

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DecoratingDingbat Posted 12 Apr 2007 , 5:13pm
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Compared to the store bought Wilton's brand I would take MMF anyday! However when you compare it to the tastes of other options it's not the best ... in my opinion. My dream would be a fondant with a buttercream taste icon_rolleyes.gif . Anyway, if I can get an even better flavour with something as inexpensive as a jello flavour, well by golly I'm going for it!
I have tried, and still am trying different flavour extracts but compared to jello there's no contest on the cost and availability. I'm thinking with all the brilliant and creative minds at work out there, it's not long before we have a fondant that no one can ressist.
I also wonder if it's my 'group' that I tend to cater to that has a mind set against fondant. My Grandmother is on the board of a local Legion and I do the cakes for their weekly dinner dances and other occassions. These dances are open to the public, so it's a perfect opportunity to try 'taste tests' (lack of a better phrase) but fondant seems to be met with hesitance. I'm not sure if it's because it's mainly an older crowd, but they seem more willing to crunch through RI than chow down on fondant. Then I'll do a birthday cake for some of my younger friends (20-30's) and they'll dive right in, they never rave about the flavour, but they don't hesitate to eat it either.
Either way, when I find a fondant recipe that can satisfy both 'groups' I'll be happy, happy! icon_lol.gif

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Melvira Posted 12 Apr 2007 , 7:34pm
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Dingbat, if you ever come up with a fondant that tastes like buttercream I will #1. Kiss you so ecstatically that you might feel violated, and #2. Be the financial backer to get your fondant company off the ground!! icon_biggrin.gif

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cakesbykitty Posted 12 Apr 2007 , 9:34pm
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LOL, Melvira you crack me up!!!!!!!!!!!!!!!! but, i totally agree with you and will be next in line.

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DecoratingDingbat Posted 12 Apr 2007 , 9:47pm
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Quote:
Originally Posted by Melvira

Dingbat, if you ever come up with a fondant that tastes like buttercream I will #1. Kiss you so ecstatically that you might feel violated, and #2. Be the financial backer to get your fondant company off the ground!! icon_biggrin.gif




LOL!!! icon_lol.gif icon_lol.gif
Is it wrong to consider that challenge just for the kisses?!
I'm so glad I stumbled onto this site, and wish I had found you all sooner! Don't any of you ever change!!!

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Melvira Posted 12 Apr 2007 , 11:45pm
post #69 of 97

Hehehehe... I'd be honored to think my kisses were that worthy! icon_wink.gif

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gabbenmom Posted 14 Apr 2007 , 1:09am
post #70 of 97

That's the first good laugh I have had in awhile!!!!!!
I wish jello came in white chocolate! That would be great! Maybe we could use unflavored gelatin and a package of white chocolate pudding for flavor?! I wish we could get it to work......oh well!
Here is a link for just jello flavors that way we don't have that let down over white chocolate again icon_cry.gif I so love white chocloate!!!


http://www.kraftfoods.com/jello/products/gelatin/





Edited to add the link ......duh icon_rolleyes.gif

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bkdcakes Posted 14 Apr 2007 , 1:23am
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handymama, like Melvira, I love MMF! I have not tried any other recipes, because it is so easy & tasty. I do substitute coffee syrups for the water, though. You know, the Da Vinci or Torani flavored syrups that you put in coffee? Oh, & gabbenmom - it comes in WHITE CHOCOLATE!!!! It is yuuummmmmmy!!!!!!! I plan to try cinnamon, raspberry, banana, & whatever else sounds good.

I also plan to try this Jell-O recipe, though, because it will be cheaper when I run out of the coffee syrups. (I have a ton of them that I got at a close-out sale for 25 cents a bottle. icon_lol.gif ) If you drink coffee & buy them anyway, that would work, too.

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handymama Posted 14 Apr 2007 , 1:58am
post #72 of 97

Brenda--would be curious to know how your version compares to the recipe renaejrk has shared recently. Sounds like that one's a winner, but more tedious to make then standard MMF with pwd sugar, Crisco, marshmallows and water/coffee syrup. Care to whip up a batch?

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Cookie4 Posted 14 Apr 2007 , 2:09am
post #73 of 97

To Gabbenmom: I just located White Chocolate Pudding mix at my local HEB market (not jello of course), perhaps that would work in some proportion and maybe diluted first. Hum?

Thanks to all you that posted to this thread - I just may have to make a batch tonight. thumbs_up.gif thumbs_up.gif

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fooby Posted 14 Apr 2007 , 2:49am
post #74 of 97

In the Philippines, we have a product called Alsa gulaman (gelatine) that's almond flavor. This is a jelly-like coagulant which has the setting properties of agar agar but tastes and feels like wobbly jelly. I'm not sure how up to par this will be to Jello in terms of this recipe. I may have to special order some to try it out. BTW, here's the link of what i'm talking about http://pilipinomart.com/addcart.asp?productid=887&identifier=80&30jfic=False&39JFS=False.

If all things fail, I guess my best bet for white fondant would be to use unflavored gelatin icon_smile.gif

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bkdcakes Posted 14 Apr 2007 , 2:53am
post #75 of 97

Handymama - I don't think I'll be trying that one too soon! I'm incredibly lazy & that looks like a lot of work! icon_redface.gif I'll eventually get around to it, but not for a while, sorry!

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nsouza Posted 14 Apr 2007 , 3:00am
post #76 of 97

instead of using 1/4 cup glucose could you use corn syrup?

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DecoratingDingbat Posted 14 Apr 2007 , 3:15am
post #77 of 97

Okay, last cake for the weekend delivered and shopping to restock on the basic fondant ingredients are done (only Friday night at 09:00 pm out here), so that means I have a free weekend - more or less icon_wink.gif . I was going to mix up a batch of Orange Jello fodant tonight, but after reading that post I think I'm going to scour our Asian markets and see what I find! I never thought to even look for gellatin flavours there, but they may have a whole world of different options - hopefully anyway. I need more bubble tea straws anyway, so it can't hurt to look and see if they can recommend anything.
I am determined to get a GREAT tasting fondant, if only for Melvira's kisses! LOL! icon_lol.gif

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gabbenmom Posted 14 Apr 2007 , 3:39am
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Fooby- almond flavor sounds GREAT!!!!! Yummy!
BKDCakes- yummy too! I hadn't thought of the syrup! Thanks, I may have to try that!!!!

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handymama Posted 14 Apr 2007 , 12:45pm
post #79 of 97

fooby, that's fascinating! I wonder if that could be found in a specialty market here.

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fooby Posted 14 Apr 2007 , 2:40pm
post #80 of 97
Quote:
Originally Posted by handymama

fooby, that's fascinating! I wonder if that could be found in a specialty market here.




It could be depending on where you are. If your area is heavily infested with Filipinos icon_lol.gif then you may have a Filipino store. You can also try some Asian stores that carry some Filipino products. I may pass by one today just to check what they have. Goodluck!

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tcturtleshell Posted 14 Apr 2007 , 2:59pm
post #81 of 97

Wow! 6 pages of this... it must be good!! I haven't read any yet but I'm gonna try to catch up today. I don't wanta miss out on a good recipe! icon_smile.gif

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Melvira Posted 15 Apr 2007 , 12:38am
post #82 of 97
Quote:
Originally Posted by DecoratingDingbat

I am determined to get a GREAT tasting fondant, if only for Melvira's kisses! LOL! icon_lol.gif




*Applying high quality lip balm in preparation* "Bring it, baby!!" icon_lol.gif

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Maria071 Posted 15 Apr 2007 , 1:13am
post #83 of 97

I just made this today. It was very hard to mix and I had to add about a third of a cup of boiling water to my whole mixture to get it to take all that sugar. I had planned on covering a cake with it tonight BUT the cake didn't make it icon_mad.gif The Recipe made A LOT of fondant and so far everyone is happy with the taste but again they haven't had it on the cake.

OH I used strawberry-kiwi and it came out a pale pink. All that sugar really makes it MUCH lighter.

Image

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SophieBelle Posted 15 Apr 2007 , 4:59am
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Maria071, thanks for trying the recipe. I wanted to ask, do you mean it was harder to mix than regular fondant? Because it really didn't seem so to me. It seemed pretty comparable to making any large recipe of fondant. The recipe did state approximately how much fondant it would yield.

About the color, I'm not sure if you were expecting the color to be the same as the Jello would have been, but that would obviously not be possible. But it does give a shade that goes with the flavor you chose, which is helpful in general for a lot of purposes. I was very pleased with the results on my Easter cake.

Anyway, I'm glad someone tried it. I wish it wasn't doing so poorly in the user ratings when I know it's a very good recipe. It's so discouraging! icon_cry.gif

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Maria071 Posted 15 Apr 2007 , 11:39am
post #85 of 97

SophieBell, ACTUALLY I have never made fondant before and so I have nothing to comapre it to I am just saying it's a good workout. I was not all that surprised by the color but I thought people might want to know what I started with and what I ended with. What I find soooooooo encouraging is that so far 4 people have tried a little piece and all loved it. These 4 begged me never to do fondant again, I had used wilton and the taste was sooooooooo awful. I will be covering the cake today. I know I will make more of this in the future too cause I am so encouraged by the taste.

I wonder about halving it. I only say that because this is just a hobby for me so I don't need that much per batch. ALSO your Jello fondant is FAR more economical.

How do you give a user rating?

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SophieBelle Posted 15 Apr 2007 , 2:47pm
post #86 of 97
Quote:
Originally Posted by Maria071

SophieBell, ACTUALLY I have never made fondant before and so I have nothing to comapre it to I am just saying it's a good workout. I was not all that surprised by the color but I thought people might want to know what I started with and what I ended with. What I find soooooooo encouraging is that so far 4 people have tried a little piece and all loved it. These 4 begged me never to do fondant again, I had used wilton and the taste was sooooooooo awful. I will be covering the cake today. I know I will make more of this in the future too cause I am so encouraged by the taste.

I wonder about halving it. I only say that because this is just a hobby for me so I don't need that much per batch. ALSO your Jello fondant is FAR more economical.

How do you give a user rating?




You know, I wondered about using less water to dissolve the Jello (to see if I could make a smaller batch) but the Jello powder needed enough water to make it liquid-y and not a paste. Jello has sugar already in it so it needs to be dissolved really well before adding the confectioner's sugar. You're right, this recipe certainly makes more than you need for a single layer cake! It would be great for a stacked or tiered cake, though!

Thanks for replying and I'm glad your family liked the taste! icon_smile.gif

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wolfley29 Posted 15 Apr 2007 , 7:20pm
post #87 of 97

SophieBelle, I just made a batch with Raspberry Jello. The taste is great, but I had a very hard time getting the sugar to mix in. I still have 1/2lb of sugar left over, and I had to add the shortening in before I even let it rest. Did I do something wrong? I am only used to making MMF and this seemed a lot more work to me. Please give me advice.

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SophieBelle Posted 15 Apr 2007 , 11:35pm
post #88 of 97
Quote:
Originally Posted by wolfley29

SophieBelle, I just made a batch with Raspberry Jello. The taste is great, but I had a very hard time getting the sugar to mix in. I still have 1/2lb of sugar left over, and I had to add the shortening in before I even let it rest. Did I do something wrong? I am only used to making MMF and this seemed a lot more work to me. Please give me advice.




I hope I can help. Maybe it's a different brand of sugar? I've heard that some confectioner's sugar brands have more cornstarch in them than others. Cornstarch would also absorb some of the liquid in the recipe and make it harder to get all the sugar in.

Yeah, I agree that making fondant is a little more work than MMF, but I don't like the surface finish I get with MMF. It doesn't cooperate well with stringwork for me. That's why I tried to make up a fondant we would like. It's doesn't sound like you did anything wrong. I've just not had the same problem with it. I hope I can figure out how to word the recipe differently so it makes more sense to other people.

Edited to ask: Did you mix it in the bowl and then turn it out to knead in the final amount?

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DecoratingDingbat Posted 15 Apr 2007 , 11:57pm
post #89 of 97

Here's something a little different. I went to a couple of our Asian markets today and found a coffee flavoured jelly! icon_surprised.gif I personally had no idea they even made such a thing! I bought a pack because it's cheap enough not to regret it if it doesn't work, and who knows? This may go great with chocolate, white or coffee cakes - I hope anyway.
If you can you have to check your Asian markets, they have a whole world of gellatin flavours. I also found Almond, Pina Colada and Coconut flavours and .... get this, Aloe Vera and Green Apple! icon_confused.gif Those two I left behind though, if the other flavours work I'll go back and try them later. I also passed an Asian herbalist store with edible flower section, no sugar but agian I had no idea this was so readily available. I didn't have the chance to ask any questions, Sunday afternoon and BOY was it busy!! icon_eek.gif I will definately return on a quieter day and do some serious browsing! I went for bubble straws and came out with a bag of different jello flavours - forgot to get the straws!! I had to stop and get the kids Slurpees so I could grab a handful of those big straws for now. icon_razz.gif

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wolfley29 Posted 16 Apr 2007 , 12:14am
post #90 of 97

I use C&H powdered sugar, that's all that is available to me up here. Is there another brand that others have used? I LOVE the flavor, and hope I get it figured out. I tried to add a little more water (1/2 tbsp) but it would get sticky, so then I added a tbsp of sugar, and it was breaking apart. I rolled it out and spread some crisco on it. Then I wrapped it in saran wrap a couple of times and figure I will let it sit for a couple of hours.

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