I once tried making mmf and hated every aspect of it from the messy marshmallow melting process to the horrible end result so one day while browsing on the canadian cake site I came across this article.
( Just scroll down to the "paul's rant"
I was so impressed by what he said and how it all made sense that I tried the Toba's recipe and I swear it will be the only fondant I ever use again. I used it on my small pink cake as well as my hot tub cake. I store it in plastic wrap in a freezer baggie in the fridge and it kept for weeks and was just as easy to use each time as the first. I hope this article helps someone who also has trouble with mmf or hates wilton's taste or cant get the store bought ones.
Excellent rant! Now I want to try my hand at "scratch" fondant since my MMF bombed!
Thank you for passing this along!
Thanks for sharing this.
Your very welcome and I hope it works as well for you as it did for me.
I've been using Michelle Fosters Fondant recipe from here, and will never go back to mmf. Real homemade fondant isn't hard to make, and mmf was driving me nuts with little pock marks!
lol Jen I hear ya. I always keep about a sandwich bag size full of white fondant in the my freezer just to have on hand for small decorations or cookies, it inspires me to be more creative knowing I dont have to make a batch, and that I can just add whatever color I need for what ever project I'm working on.
Thanks for posting that, darcat, it has inspired me to try making my own fondant & covering a cake with it for the first time. Up to now, I have only used store bought fondant to make accesories for cakes, like the bees on my beehive cake. I've always been too intimidated to try actually covering a cake in it. But now I will try!!!
I actually made Toba's fondant a couple of days ago in order to make baby booties for a baby shower cake.
It was very easy and to me easier than MMF, only because I did not have to deal with cleaning up marshmallow residue.
I am not sure what the texture is supposed to be, because I have not worked with fondant much, but none the less easy to make.
Glad I found this. I made mmf and covered a cake with it and by the time we ate the cake with bc/fondant/cake and all it was SWEET! Whoah. I just don't see how anyone can eat this. It was my first fondant covered cake and it was ok but fondant cakes are so pretty and smooth. I really wanted to try this. Now, I am going to try this fondant and hope for the best.
I made Toba's fondant for the first time last night. It was easy to do, but I sure did make a mess PS all over the counter...it was funny. It doesn't taste bad either. Is there anyone out there that can tell me what one batch will cover?? How many batches (about) do you need for say a 14" or a 10" or an 8"??? I haven't used fondant and really don't know how much to make for covering a cake. Did you use ALL the PS when you made it?? Did you cover your counter and hands with the crisco ahead of time?? How did you keep it from sticking to everything?? I really want to know how to do this!!!
When I made it, it dried very quickly but was also very sticky. Had a lot of cracking happening as well.
Maybe some of the fondant gurus can give us a few tips, and what the texture is like.
Thanks for the link. I am getting ready to try my hand at fondant for some cupcakes for a baby shower and was looking for fondant recipes.
For the stickyness you can need in a little cornstarch. Have you tried making it in the mixer with the dough attachment? It works really well. Also, make sure you let it rest for atleast 8 hrs before you try working with it.
Make sure you knead it well before you cover it and if you get any cracks you can use some crisco on it.
... Is there anyone out there that can tell me what one batch will cover?? How many batches (about) do you need for say a 14" or a 10" or an 8"???...
That is what I use and LOVE IT!!! I never got mmf to work. I do a double batch and make it in my stand mixer. I put half the ps in and the liquids mix until it is thick but still pourable. I scrape the bowl on to my vinyl mat that I have covered with the other part of the ps. I put more on top so it is not all sticky and start kneading. I knead it until it doesn't move it I push my finger in it. It should not be sticky when you are done. Add more or less PS depending on what yours looks like.
I have used Toba's recipe for a while now and I love the taste of it! The only thing I have trouble with is that it is very hard to use right away. Sometimes I need a batch right away and have to make it and it is too stretchy. It definately needs time to rest!
Has anyone ever tried anything other than vanilla or almond extract to flavor their fondant? I keep hearing about this creme bouquet flavoring, has anyone ever used that in fondant?
This recipe is good without the glycerine as that makes it more stretchy so I didnt use it. As for rolling it I did it between waxed paper that was sprinkled with corn starch as I found the powered sugar made it sweeter. I let mine rest overnight but only because I didnt need it right away so I dont really know how it would act if you tried rolling it right away. I imagine you can flavour it with anyting you want I also found it very easy to color and I did everyting by hand because I dont have a stand mixer altho I have to say that I make my own breads and pizza dough so I'm used to kneeding and quite enjoy it (lol I know call me strange but I just let my drift and dont realize how tedious it is) it's actually quite theraputic sometimes I listen to my mp3 player while kneeding and it passes the time.
OMG! I read that before and was about to make a forum post over MMF v RF today!! Wow
The things I've seen done with RF look better than things I've made with MMF. Maybe inexperience? Especially decorations like on my summer cake. They seem too greasy or something? Maybe I'm not doing it right, but whatever.
wow he's like the fondant scientist. personally i've never made mmf b/c toba's fondant has worked well for me except when it comes to making it a strong color.
I kept getting pox holes in my MMF so I very recently switched over to Colette Peter's recipe, which is near identical to Toba Garrett's (Colette's uses 1/2 tsp more glycerine). I love it! It is also not as sweet as MMF, and rolls out beautifully. I am curious to try Daisy's Fondant recipe that ShirleyW suggested.
This discussion came at a great time! I was just going to try my hand at making fondant. I was going to try MMF but I noticed on some of the pictures I have seen the MMF covered cakes had marks or bubble-like spots on them. I happen to have all the ingredients in the cupboard for this rolled fondant recipe so guess what I am going to do this afternoon? Wish me luck!
lol Sueb good luck with it I know I love working with fondant although I havnt had a reason to do many cakes lately I'm anxious to try some new ideas just waiting for an excuse lol
? Why is it called Toba's or Collette's fondant, when it's the same rolled fondant recipe in the Wilton book?
Toba's recipe is very similar to the well worn and tried Daisy's Fondant. Other than the popcorn salt which I always omitted anyway.
Shirley, what is the soonest you have used this recipe or do you always wait the 24 hours? I kinda need it before 24 hours. I'm soooo bad that I have waited until last minute.
I've never tried any other fondant except MMF so I don't really know what the others taste like or how they are to work with. I find it so easy to make the MMF and love the way it tastes and how easy it is to work with . I don't use my kitchen aid for it I just make it by hand .
cromsonhair I also make it by hand as I dont have a stand mixer but I liked the tobas because it has the same ingredients as are used to make marshmallows but saves the mess of melting them and it takes the same amount of time.
After making Toba's fondant, should it rest for 24 hours on the counter or in the refrigerator?