Want to know what you think is the best fondant for covering cakes, based on taste, ease of use, and value for the money.
I make my own fondant from ps, glucose, egg-whites and tylopowder. It is as good and easy to work with as it is inexpensive
1½ egg white (pasteurized only)
2 large tablespoons glucose
mix well and add flavour if you like
Mix in 750 grams of confectioners sugar a little at a time together with 1 teaspoon tylopowder, mix it with a wooden spoon. When it is to hard to use the spoon, take it out on the table and knead well.
Let it sit in a sealed bag at least to the next day before using.
the recipe is added above. I usually make a double portion. You can store it for a month. In the freezer it can be stored for three months.
I make my own too, very similar to the above recipe. I hate ready-made fondant's taste (can only buy Regalice here - and it costs a small fortune), and MMF is too expensive to make due to the lack/expense of marshmallows. I like the fact that I can make my fondant any flavour I like without there already being an underlying taste (from the marshmallows or from a manufactured brand).
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