Toba Garrett's Fondant Recipe Is Awesome
Decorating By sunflowerfreak Updated 18 Sep 2007 , 7:50am by LaSombra
I just made a double batch of Toba's fondant recipe and it came together like a charm. It's so smooth and silky. I am letting it rest for 24 hours in the frig. I am so excited so far. I hate making MMF. My kitchen doesn't look like powder puff too. I hope I can decorate with Toba's fondant with no problems. I will let you know. Anyone else love Toba's fondant???
I've never tried it. Just the horrible Wilton stuff and MMF, which I've actually had decent luck with. It's just been too humid to make that lately. For your Toba batch, did you add the glycerin? Please do let me know how it goes - I have a baby shower cake to do in a few weeks and I'm debating between IMBC (fussy considering I teach full time) and fondant (able to do further ahead, and more fail-safe, ya know?).
Good luck - I hope your cake turns out great!
I love it too! I leave mine a bit sticky while it rests so there's no chance of it drying out, I add sugar as I go along kneading in colour etc.
It's also fine to use straight away, in fact I think it's more pliable for covering cakes without resting.
Let us know how it holds up in the fridge, I've never tried this I just wrap and store in an airtight box, but I'd love to know if it can be chilled.
I too love Toba's recipe 
I'll be making 4 double batches of it later today to cover a big cake for Saturday (going to be my 1st topsy turvy) and I just did a wedding cake covered in it last week (in gallery), among other cakes in the past. It works beautifully 
I will never buy Wilton's fondant again if I can help it. It's way cheaper to make and tastes waaaaay better as well 
I do find that I have to add more powdered sugar to it than what the recipe calls for so if you think it's too sticky, add some more sugar.
Here's the link for her recipe:
http://www.cakecentral.com/cake_recipe-2127-0-Toba-Garretts-fondant.html
HTH
Allie73 - no I didn't put in any glycerin. It said in the recipe it was optional and considering I didn't have any I didn't put any in. I can't wait to try the fondant. Seems like everyone has had good luck with it. It actually is inexpensive to make also which is great.
How lucky am I. I was at a yard sale two weeks ago & got a Toba Garret cake book (The well decorated cake) for 50 cents!!!! Obviously they did not know what a great thing was being given away.I almost knocked a lady over getting to it, as I was afraid that someone else was going to pick it up. Prior to becoming a CC addict, I would not have known who Toba Garret was.I plan on making her fondant & also the spackled paste that she uses on her cakes. Also I have signed up for a one day course on making a purse cake. When completed, I will post pictures.
Would this recipe work good on covering cookies, then stenciling on it? Thanks to all
Thanks for info. I need to make somt this weekend for cookies. glad to know it works well.
Kat
Is the unflavored gelatin called for in the recipe just the little powder packets of Knox Unflavored Gelatin that you find in the grocery store?
I have never made fondant, I usually just buy Satin Ice... but you girls sound so enthused... I'm going to try it out... thanks for the info... wish me luck 
Well I decorated a car with Toba's fondant. It didn't go as nicely as I had hoped. I let the fondant rest over 24 hours in the frig. I took it out of the frig a few hours before I needed to decorate. It was really sticky so I added more powdered sugar but I just couldn't get the right consistentcy. I think next time I will not take it out of the frig before I use it. Maybe it would work better being cold. Anyone have any suggestions? Do you let yours come to room temperature before you use it? thanks.
Well I decorated a car with Toba's fondant. It didn't go as nicely as I had hoped. I let the fondant rest over 24 hours in the frig. I took it out of the frig a few hours before I needed to decorate. It was really sticky so I added more powdered sugar but I just couldn't get the right consistentcy. I think next time I will not take it out of the frig before I use it. Maybe it would work better being cold. Anyone have any suggestions? Do you let yours come to room temperature before you use it? thanks.
I don't refrig mine at all. It does make a huge difference to let the fondant rest though. When I make it, I put in all the powdered sugar called for in the recipe and it takes like a half cup more than what the recipe says...at least for me. It will still be a little bit sticky but I wrap and put in a zip loc and leave on the counter over night. The next day, it's not so sticky anymore. I think the gelatin sets up over night. Maybe yours got sticky because of the fridge and it being cold and then warming up or something?
I had trouble with this recipe too. I've only made it once, and while the flavor was the best fondant I've ever tasted (way better than MMF), I found it tore easily and was a bit difficult to use. I used all the sugar, and I think next time I'll try adding an extra 1/2 cup and see how that goes. I also used the glycerin - maybe if I leave that out it will come together better. It was a very humid day, but in the a/c I didn't think I'd have trouble. I also refrigerated it overnight. I will definitely give it another shot, since the taste, price & ease of preparation is so great. If anyone has more tips, I'd love to hear them!
Bec
If you did not refrigerate, how long can you keep it on the counter? (or other suitable storage place
)
I'm not really sure, actually...probably a couple months though 'cause there's nothing in it that would really go bad.
I add way more sugar than the recipe, I dont know how much because I just keep going until it comes together. Also I use it fresh to cover cakes, it seems more pliable to me.
I just posted some photos of cakes all covered in this so feel free to have a look and tell me what you think!
I made a batch to taste and loved it! Much better than MMF!
Mom and I then went about making 8 batches for DD's sweet 16 cake. We, also, had to add about 2-4 oz. of extra PS per batch. Mixed it up in the KA with a dough hook, then kneaded the extra sugar in by hand until it was the right consistency. You just have to go by feel.
I've frozen the extra and thawed it on the counter to use at room temp and it was perfect! Re-knead before using and it will get a very nice texture. I found it very easy to use.
I will never buy premade fondant ever again, unless I need lots of black.
After reading all these posts about Toba Garret, I decided to get one her books. I got "The well-decorated cake", and it has all sorts of recipes for icing and fondant and some templates and it was only $14.95.
don't know why...but I never thought to see about her books. I bet she has some great books I saw a tutorial in ACD reciently on making marzipan fruits...I really would love to take one of her classes
when during the process do you add the coloring? Can it be added when it is in the liquid form and not have to knead it in with your hands? Thanks
I asked for her new book for my birthday. It is pricy at 65.00 but man it is great. It has alot of receipes in it and alot of techniques. It is made like a text book. I will have to try the fondant, I have only been using for accents, because noone I know wants the texture of the fondant. But maybe I can change some minds.
Well I decorated a car with Toba's fondant. It didn't go as nicely as I had hoped. I let the fondant rest over 24 hours in the frig. I took it out of the frig a few hours before I needed to decorate. It was really sticky so I added more powdered sugar but I just couldn't get the right consistentcy. I think next time I will not take it out of the frig before I use it. Maybe it would work better being cold. Anyone have any suggestions? Do you let yours come to room temperature before you use it? thanks.
I haven't made this yet, but I plan to. However, I have read it's best to let it set up/rest at room temperature for the first 24 hours. After that, it can be refrigerated, then brought to room temperature before using. Knead again, and it should be fine. (again, this is just what I've read, or seen/heard on videos, from numerous people)
If you did not refrigerate, how long can you keep it on the counter? (or other suitable storage place )
Personally, I store my fondant at room temperature. As long as you wrap it well, and put it in an airtight container, or a ziploc, it should keep for about 6 months to a year.
I know Satin Ice can be kept in the refrigerator, and the freezer, but unless you don't use it often, I don't see why it would need to be. I think they say this because a lot of people make cakes that have to be kept refrigerated, and some even frozen, and this way they know it's ok to put their cakes in the refrigerator or freezer. If someone else knows of another reason, I'd be glad to hear it.
Hope this helps, and I also hope to hear more about this fondant. The more I know before I try to make it, the less chance I mess it up.. haha
Holly
when during the process do you add the coloring? Can it be added when it is in the liquid form and not have to knead it in with your hands? Thanks
You can knead it in after it's done just like with pre-made but yes, you can add the color while it's at liquid form. What I like to do is mix together the glycerin, corn syrup, flavorings and color in a cup and then add it all at once to the warmed gelatin and then continue on with the recipe as normal.
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