Problem Whit Toba Garrets Fondant Receipe
Decorating By spot027 Updated 27 Apr 2007 , 2:54pm by MissRobin
This is the fondant I use and I don't use glycerin. You may have too much sugar. Or, try adding more crisco. I don't follow the directions quite right. I start kneading before it is completely mixed up, mainly beacuse I don't have the patience to mix it up. But, I leave about 1-2 cups of sugar out and then put it in as I knead it until it feels right. I don't know how else to discribe it. Don't give up, though. I had a hard time the first few times I made it. But, it is worth it because it is much yummier than most fondants (especially wilton!) HTH
That is what I use and the Glycerin(how the heck do you spell it!) really makes it better. It is more flexible. I have used it without but it is better with it. It is really yummy and really easy to work with it. I use it for modeling and it works great. So keep trying the reward is worth it.
I use this fondant myself and I do find that the glycerin does add some stretch to it. I love the taste and finish of Toba's fondant. I also love that it is fine in the fridge!
Thanks for the tip. I am glad that I asked. All I could think of was to look for it at WalMart in the pharmacy section. I will have to check out Michael's.
Sorry, can't help with your question though. I have only worked with MMF. But I am also looking into trying Michele Foster's Delicious Fondant recipe which is listed on this site.
I tried this a couple of weeks ago, I followed the recipe exactly including glycerine and I had problems with it being so soft and tearing very easily. I did not let it set overnight in the fridge because I was so anxious to use it, I let it set for a couple of hours. Anyway, I loved the taste, so I really would like to make it work, hope more suggestions come on this thread.
I buy my Glycerin at Hobby Lobby in the cake supply section.
I have worked with MMF but didn't have much success with it, mine was always too sticky and too thin. I gave up on it then I thought I would try Toba and have had great success with it. I was never able to get mmf on the cake right.
Here is the link for the recipe:
http://www.cakecentral.com/cake_recipe-2127-Toba-Garretts-fondant.html
Posted: Sat Apr 28, 2007 12:28 am Post subject:
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I tried this a couple of weeks ago, I followed the recipe exactly including glycerine and I had problems with it being so soft and tearing very easily. I did not let it set overnight in the fridge because I was so anxious to use it, I let it set for a couple of hours. Anyway, I loved the taste, so I really would like to make it work, hope more suggestions come on this thread.
You have to let it sit! I usually make it several days in advance, but the least I have done is 6 hours and still had success. I do not put it in the fridge, just wrap it tight in plastic wrap, then a ziplock.
If it is tearing add more sugar. I double the recipe and use a full 4 lbs of sugar. I also mix mine most of the way in my stand mixer. I am lazy!
I use this fondant myself and I do find that the glycerin does add some stretch to it. I love the taste and finish of Toba's fondant. I also love that it is fine in the fridge!
the recipe that was given in the link says to not put in the fridge...is that just when you're letting it rest, or is that when it's on the cake already too?
the recipe that was given in the link says to not put in the fridge...is that just when you're letting it rest, or is that when it's on the cake already too?
I think the concern is condensation. I have put the cake in the refridgerator and did not have any problems with it. It was only over night since it had a cream filling, I also don't live where it is humid so that helps too!
Another book that I have says putting a fondant covered cake in the fridge can cause it to spoil. I never have mine in there that long. This book says her recipes can last for two weeks so that might be a problem then.
I just reread the recipe, it does say at the end you can keep in the fridge. I never do that 
It seems just fine!!!
I find that for me it helps to keep it in the fridge. I have stored a cake for three days in the fridge without any trouble with condensation. I do however live in a very dry climate and it was winter time so that may have some bearing on my experience. I personally find I end up using about 2 cups extra sugar than the recipe calls for to get the right texture. I basically just keep kneading until it feels right to me and then add the crisco and refrigerate overnight. I do find the glycerin does help give it some stretch. I buy mine at the pharmacy but I get the pharmacist to make sure it is pure and ingestible before I buy it. I have also been told that you can buy it at wine making supply stores.
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