Semi-Novice Cake Decorator...needs Cake Advice.
Baking By CakesbyMonica Updated 19 Apr 2007 , 6:28pm by marthajo1
Hey guys. I'm new to this site and can't wait to waste countless hours on here with you. I'm semi-new to the cake world. I took the 3 wilton classes at Michael's and have made a dozen or so themed cakes for neighbors and family birthdays.
Down to the question...I want to make a purse cake for my neighbor, but she HATES fondant. However, the only fondant I've ever used is the Wilton ready made. I'm trying to branch out of the Wilton shell overall. But my first goal is to find a new fondant, as most people (including myself) hate it. Can anyone recommend a good fondant that people seem to like?
Definitely try the MMF (Marshemellow fondant) recipes on this site! I go to the ones with 5 star ratings, or close to it. I just made my first MMF and if you roll it out thinly it's good! I just put a layer of Buttercream (BC) underneath.
Good luck!
Thanks so much. I was wondering what MMF was when going through the other forums. 
I will definitely try one.
There is a new fondant recipe that I want to try that uses jello. You might try that and let me know what you think cuz I haven't tried it yet! 
Here is the link to the recipe....
http://www.cakecentral.com/cake_recipe-3413-SophieBelles-Jello-Fondant.html
I also made the mmf recipe.
I used the Lorann oil in it, Strawberry flavor.
It tasted very good.
Don't be afraid to flavor it!
Good luck, and welcome!
)
I enjoy using SatinIce, Pettinice and White Chocolate Rolled fondant.
They will take you a bit of time to get used to after using the Wilton. I used the Wilton at first like a lot of others. The flavoring/oils will make it a bit better if you roll it out thinner. It still molds really well though in my opinion. The other types of fondant mold as well as the Wilton when you add some gumpaste to them.
Loran oil is candy flavoring, should be in the candy making section. have you considered rolled buttercream? I use that in place of fondant when I can, if not I use MMF!
what is rolled buttercream? Is it used the same as fondant?
I just made my first purse cake as a trial and my first batch of RBC. It was okay to work with but of course I may not have made it the proper texture either. I will try it again, of course. I used the recipe on this site.
Sorry but I don't know how to attach a link but look under recipes.
Good luck!
bump. Is rolled buttercream used the same as fondant? Does it have the same application/use?
Rolled buttercream is also called RBC on CC. I haven't used it but I think it is basically the same but I think you have to roll it between two pieces of parchment or something. Then again maybe not I just looked at a recipe on here and it didn't say anything about that.
http://forum.cakecentral.com/cake_recipe-1603-Rolled-Buttercream-Icing-Recipe.html
Quote by @%username% on %date%
%body%