Necessity Is The Mother Of Invention.......
Decorating By MomLittr Updated 1 Aug 2007 , 12:54am by MomLittr
......I started out last nite wanting to make (Toba's) fondant for use on a cake this weekend. Well low and behold, no gelatine, and not enought of anything to make either MMF or RBC. Now what? 
Well, I had cobined both RBC and MMF half/half once before and liked the results both in taste and texture, so why not try to combine recipes and come up with something similar? So what I did was mix 1/2 cup of shortening with 1/2 cup corn syrup (all I had left on that) just like making RBC. Added 1 tsp vanilla, 1/4 tsp butter flavor and 1/4 tsp almond flavor. In the meantime melted the 12 oz. I had left of marshmallows (weighted the bag to see what was there). Added that to the shortening/corn syrup and let that mix for a minute. Then I started adding the powdered sugar, until my mixer could not take it any more. Took that from the bowl and kneeded in more powdered sugar - ended up using a whole 2-lb bag. Then wrapped the whole thing in plastic and it is waiting for me to work with tonite after dinner (unfortunately have to go to the office every day). A quick taste and it was not too bad. Will let you all know how it works out. Maybe someone else might also want to try it and tell me what you think!
Deb
PS: also made my own gumpasts from scratch last nite as it was so much cheaper than buying it.....will let you also know on how that turns out!
Ahhh, the things we can come up with in a pinch once you have a little knowledge of what you're doing. Definitely let us know how it came out! Hope it all works well for you!
UPDATE: Well I used this recipe to attempt to make a graduation cap using one of the mini-doll molds as the base. I found my "recipe" to be a bit soft and it tore easily. I had added alot of coloring to get a deep blue and also failed to grease my surface before rolling, and rolled it way too thin. 
Ended up scraping the cap anyway because it was way too big for my cake, and used candy covered oreos for the proper size (my graduation cake posted yesterday) and adding gumpaste to some of the mix to get it toharden a bit.
Still have alot of my experiment left, and will have to try it straight on some cake, without alot of coloring. Looks like I may end up kneading in more powdered sugar before rolling also, just to get a little more strength behind it. Will keep you all posted!
deb
A more recent update on my little experiment. I have had this "fondant" wrapped well in the pantry and used it the other day to make roses. It is still pretty soft, so all I did was keep kneading powdered sugar into the bit I cut off to use. Turned out pretty good. They stiffened up overnite, but still edible and tasty. Still have to try a small cake to see if it rolls out and stays on a cake without additional sugar. Hopefully next week I will be able to get to this.
deb
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