Need Tips On Toba Garrett's Fondant!
Decorating By MissRobin Updated 11 Apr 2007 , 8:07pm by Sugarbunz
I made her fondant today, what can all of you experts tell me about working with this fondant. It seems to be a little softer than MMF, I think I like the taste and texture (in your mouth) better. I thought I would try it on my dummies to see how easy/hard it is to work with. Any tips?
Tips are it is much better to work with after it has rested in the fridge overnight. I always add glycerin as it seems to give it just a little extra stretch and workability for covering cakes. I treat it the same as any other fondant I work with. If it is too sticky I put a little crisco on my hands to work with it. I always roll out on my roll and cut mat and move it on the mat to my cake and gently peel off the mat.
Is there something specific you were wanting help with?
Where can I find this recipe?
You can find this recipe here on the CC recipe page. It is a wonderful fondant. My absolute favorite.
Cake-Angel, Nothing really specific, I was working with it after only an hour of letting it rest. It seemed like it had alot of stretch, almost too much. I did use the glycerin, I just didn't let it rest long enough. How come you can put this in the fridge and you can't put MMF in the fridge? Do you store it in the fridge all the time or just the first night after making it? What do you think about the taste vs. MMF. Have any of your clients/friends/family given you an opinion on the taste vs. MMF? Sorry for all the questions, just want to learn all I can!! 
What is the name of the recipe? I've looked in the archives but cannot find it. Please help. 
MissRobin if you don't mind posting it for me I would really appreciate it. I did a search in the recipes and couldn't find it. Thank you.
Yes, my e-mail is [email protected] Thank you so very much for this.
I sent it, let me know if you get it! Thanks!
I found it here.
http://www.cakecentral.com/cake_recipe-2127-0-Toba-Garretts-fondant.html
Hope it helps. 
MissRobin, I got the e-mail thank u so very much
I've only made Toba's recipe once and found it to be much softer than all the others too. It also ripped like crazy. I have been trying to make a different recipe each time and found this one to be the hardest to work with because of the ripping. I will try again, but maybe next time add more powdered sugar.
MissRobin - from my limited experience I have found that:
- The glycerine really should not be listed as "optional"
- I do not use the 2 pounds of powdered sugar it calls for. More like 1.5 to 1.75 pounds.
- It MUST sit for 24 hours. I've left it in the fridge and out, with the same results. But it just doesn't work as well (for covering cakes at least) if it doesn't sit for the full day.
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