Made My First Fondants Today And Yesterday!!! Love Them Both
Decorating By marthajo1 Updated 5 May 2007 , 11:20am by gakali
First attempt- Raspberry flavored Fondant using Sophiebelle's Jello Fondant - Absolutely delicious I want to stand at my counter and eat it! Beautiful texture and gorgeous pink color! I haven't covered anything with it yet, but I did attempt some ribbon roses! (see my pics, if you would like to offer brutal improvement advice! I promise I won't get my feelings hurt!) Here is a link to the recipe for all of you who were going to ask.
http://forum.cakecentral.com/cake_recipe-3413-SophieBelles-Jello-Fondant.html
2nd attempt - I wanted a white gently flavored fondant to put on my thai food cake and so I decided to try Toba's fondant off CC (Thanks Lilscakes)
I couldn't decide which flavor to use so I thought...Whatthe hey try coconut extract!!! OMGosh- It is so tasty! I am going to put that on a white cake with Momof4luvscakes coconut cream frosting adn Mango buttercream filling!
http://www.cakecentral.com/cake_recipe-2127-Toba-Garretts-fondant.html
Wow this is long thanks if you stuck with it!!
Are the home-made fondants easy to make and do they take long?
After what felt like forever kneeding colour and cocoa into a large slab of - bought - fondant yesterday to try and make it chocolate flavoured, I'm still not happy with the flavour! Do you colour the fondant when you're making it? If so and it tastes as good as you say, this may be the way for me to go!
Kelly
The only fondant I've made at home is marshmallow fondant, and yes - it's MUCH easier to add color while you're making it! With MMF, after you melt the marshmallows, you add the chocolate or color and stir it in - while the mixture is still soupy - before you add the sugar. Then it's all perfectly flavored and/or colored. the great thing about MMF is that you can make small batches if you just need some of a color (or chocolate) but not a huge amount. The chocolate is great if you're making black fondant, because I've covered some cakes in black fondant (see the Star Wars and leather jacket cakes in my photos, to see how the chocolate fondant looks), because not only does it save you a ton of time in kneading in black color - it tastes wonderful too! None of that bitter chocolate taste! I've never made any other kind of fondant from home, but I would assume that there's a stage where all of the ingredients are mixed together before you add the sugar, so this might work for you too.
Good luck!
I made the MMF and I found it very easy to make and colour and flavour. It was my first time and I found it easy enough to work with too! Make sure you grease everything. I found rolling it out on cornstarch easier than powdered sugar as I needed less!
I would also say be prepared for a mess as once you start making this it's go go go until it's made, there's no cleaning as you go here! Make sure before you start that you won't be interupted! It only takes a couple of minutes!
I coloured mine after it was made, the knead in method! I did it this way as I was making a few different colours. But I think the sugguestion to add the colour while making it is good if you want the whole batch a particular colour!
The recipe here on CC made enough fondant for me to cover both my cakes so it gives a good yield!
I use the pink and white marshmallows as I cannot get large bags of just white here. But I am thinking of cutting them in half and making two batches, one white and one pink. The pink colours up fine anyway, but I would like to see the white one!
I let it rest overnight but I think this is a step you don't really have to do! Just a personal preference thing as to which you do! I stored it wrapped in clingwrap(lots) and then I wrapped it in a small swing bin liner and then popped the whole thing in an air tight container. I had it for 3 weeks and it was fine and I think you can keep it much longer!
I give it a blast in the microwave for about 30 seconds just to soften it a bit before giving it a good kneading and rolling it out! If it gets sticky just add some cornstarch or powdered sugar! I did not grease my rolling surface it just dusted it. I felt grease would attract all sorts of specks that I didn't want!
Hope this helps!
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