Toba Garrett's Fondant Recipe Is Awesome
Decorating By sunflowerfreak Updated 18 Sep 2007 , 7:50am by LaSombra
I made it the other day for my sons BD and it was delicious. I put it in fridge overnight had no problem. Her decorators buttercream is very good also. I use it for most cakes now. But it was abit sticky had to add more ps and I use the glycerin I think it gives it a pretty sheen.
I made it the other day for my sons BD and it was delicious. I put it in fridge overnight had no problem. Her decorators buttercream is very good also. I use it for most cakes now. But it was abit sticky had to add more ps and I use the glycerin I think it gives it a pretty sheen.
ooh...Didn't know about her decorators' buttercream. Is the recipe on CC?
I have only been using for accents, because noone I know wants the texture of the fondant. But maybe I can change some minds.
Toba's fondant definitely changed MY mind! It is soooo good! Up until then, I'd only been exposed to Wilton and Pettinice. Both are disgusting, in odor and taste. They are very chewy. For me, it is mostly the chewy texture that throws me off, although the odor/flavor doesn't help.
Toba's fondant melts in your mouth, is not chewy at all, and holds different flavors very well. I've been using Lorann oils with mine, in addition to colorless vanilla and butter flavors.
I recently made some mini cakes and was worried because I couldn't get the sides iced smoothly, so basically they only had a BC filling and top, and were crumb-coated on the sides. I covered them in Toba's fondant, anyway. Well, when we cut one open and tasted it, omigosh, it was gooooooooood!
I still have two batches in the freezer. My next two days off, I'm going to try it on sugar cookies, practicing my cookie bouquets. I love iced cookies, but hate making different colors of RI to decorate!
I have got to get the new book. It is very nicely done. I was thumbing through it at Borders yesterday. I had a 25% off coupon and almost bought it. I should've done it.
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 have been making Toba's fondant for several months now and to me their is no equal! I have tried purchased fondant and it is "ok".
If you have been using purchased fondant you are likely to find your homemade to be a bit more fragile to work with the first couple of times you use it but soon it will come easy for you. I just made a large Barbie cake for a little girls 9th bday and her gown and all the flowers are made with Toba's recipe. You can see it here, http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1021323
Now that you have made your own fondant you will never be able to turn back to the purchased stuff! Enjoy!!! 
Where did you all find the recipe for the fondant and the buttercream that you are talking about?
Where did you all find the recipe for the fondant and the buttercream that you are talking about?
You can find her fondant recipe by going to the recipe section and doing a search for Toba's Fondant. Not sure if her bc recipe is there or not but you can find out real quick by doing a search for it too. If it is not there I am sure someone here at cc would be happy to give you the recipe. 
I've got mixed feelings about her fondant. I've made it 3 times now.
The first time it worked great - no problems - but I was covering a very small cake.
The second time I tried to make a double batch in my KA. When I was ready to use it, it would not roll out smooth. Let it sit on the counter for 24 hours. I had all sorts of air bubles just under the surface and it made the fondant look pitted and wrinkled.
The third time was this weekend. I tried to make a double batch by hand thinking that the KA was part of the problem - maybe too much air in the mixture. I tried using it a few hours later. No such luck. It still had air bubles all over when I rolled it out. It was soooo soft, I was trying to cover a 10" cake and had to keep re-rolling it because it was stretching out too much when I tried to lift it onto the cake.
So I tried it 3 different ways. What am I doing wrong? I don't want to give up. It tastes so much better than mmf and I cannot afford to buy pre-made, but I need something consistent.
I absolutely love toba's fondant way much better than mmf anyday. For those of you who have not yet tried it here is a link I posted way back in July with a link to a very interesting write up about it, it was this write up that changed me over to toba's.
http://forum.cakecentral.com/cake-decorating-ftopic-407263-0.html
FrostinGal... What is the name of Toba,s new book???
Here is the link for Toba's Decorator's BC Icing.
http://www.epicurious.com/recipes/food/views/109260
I just made this last night. You might want to put less than the T.of lemon juice it calls for. I found it was way too strong. I think I like it and plan on trying the recipe again w/o the lemon juice and adding a little vanilla extract. I also think I might try more butter and cut back on the shortening. I felt it had a little bit of greasy after taste.
Sunflowerfreak,
Did you use the glycerin that the recipe called for? I've made the Wilton fondant lots of times using the glycerin, and this recipe looks so similar.
Thanks for sharing!
I've got mixed feelings about her fondant. I've made it 3 times now.
The first time it worked great - no problems - but I was covering a very small cake.
The second time I tried to make a double batch in my KA. When I was ready to use it, it would not roll out smooth. Let it sit on the counter for 24 hours. I had all sorts of air bubles just under the surface and it made the fondant look pitted and wrinkled.
The third time was this weekend. I tried to make a double batch by hand thinking that the KA was part of the problem - maybe too much air in the mixture. I tried using it a few hours later. No such luck. It still had air bubles all over when I rolled it out. It was soooo soft, I was trying to cover a 10" cake and had to keep re-rolling it because it was stretching out too much when I tried to lift it onto the cake.
So I tried it 3 different ways. What am I doing wrong? I don't want to give up. It tastes so much better than mmf and I cannot afford to buy pre-made, but I need something consistent.
It sounds to me like you haven't added enough sugar, I don't add sugar per the recipe I just keep going until the texture is right, I guess I add more than it says...perhaps 2 cups more.
Also have you tried using it straight away and not letting it rest? this works much better for me.
I say keep trying because once you get it right it's fantastic stuff!
I agree with chocolatedrummer in that you are probably not using enough ps. Where I live in a very humid part of SE Texas it takes one extra cup of powdered sugar per batch. I most always make double batches at the time therefor using two extra cups of ps. Where you live may require adding extra ps as well. Also, I always use glycerin as called for and have always let it rest overnight as well. I also make her chocolate fondant and it is totally awesome too.
Don't give up!! You will get it perfect in the next batch, just add enough ps to make it work nicely for you. 
FrostinGal... What is the name of Toba,s new book???
Professional Cake Decorating
It was a very good book. The pages were a bit thin, but lots of photos, recipes, etc. I may have to add it to my wish list.
SLK, I also think that you need PS. I added about 2-4 oz. of additional PS to each recipe, so for double recipes, I'd add double that. Don't go by measurement, go for the feel and texture. Also, right before you roll it out, knead it really well. I let mine sit overnight on the counter or in the fridge. Could you be getting the air bubbles in it when you knead?
Mmmmmm, I'm going to try her buttercream recipe. Sounds good!
Thanks Iwill be looking for it ! I love any reason to go to Barnes and Noble !!
Thanks Iwill be looking for it ! I love any reason to go to Barnes and Noble !!
Fiddlesticks, thanks for the comment you left on my Barbie cake I uploaded today. That was my first Barbie cake to make and I sure enjoyed creating it. Lots of fun!
Teekakes.. You are very welcome! It is a very pretty cake ! I wish I could bake just one that I like !!! Maybe someday ! LOL ! You should be very proud of it !
Fiddlesticks, what did you dust your seashells with to get them so gorgeously shiney?? They are sooooo pretty! I have a Little Mermaid cake due Saturday morning and tomorrow I'll be making all of the shells for it. I would love to know how you got your shells so pretty!
Thanks for the comments!
Teekakes...Thanks for the comments ! I just dusted them with super pearl dust ! ( paint it on dry ) I love that stuff !
welcome !! Ya that stuff is some of my favorite.. Makes the simplest creations look very pretty. And the shells take no time at all. Good luck! Cant wait to see your next creation !
I've got mixed feelings about her fondant. I've made it 3 times now.
The first time it worked great - no problems - but I was covering a very small cake.
The second time I tried to make a double batch in my KA. When I was ready to use it, it would not roll out smooth. Let it sit on the counter for 24 hours. I had all sorts of air bubles just under the surface and it made the fondant look pitted and wrinkled.
The third time was this weekend. I tried to make a double batch by hand thinking that the KA was part of the problem - maybe too much air in the mixture. I tried using it a few hours later. No such luck. It still had air bubles all over when I rolled it out. It was soooo soft, I was trying to cover a 10" cake and had to keep re-rolling it because it was stretching out too much when I tried to lift it onto the cake.
So I tried it 3 different ways. What am I doing wrong? I don't want to give up. It tastes so much better than mmf and I cannot afford to buy pre-made, but I need something consistent.
It seems like everytime I make fondant I use a different amount of powdered sugar. I think it depends on the humidity. With Toba's recipe, I follow it exactly, including the glycerin, and then add extra sugar...or less depending on what it seems to "want". One thing I've learned is that I used to roll fondant too thin, trying to make it cover more. It really needs to be at least 1/8" thick. This keeps it from overly stretching and gives an exceptionally smooth surface. I use this recipe immediately after making and don't have any problems. I've never had bubbles...don't know what that could be...
I've also made Toba's fondant. I'm mixed... while it was much easier to make than MMF, I found it very sticky and un-workable. I'm hoping I can save it and I can knead in more PS using my KA. I made it about a month ago and it's in my fridge. I never used it for my cookies because I could not get it to be 'un-sticky' so I just went and bought some Satin Ice to do my cookie favors.
Have a few questions about this recipe. I made two batches and want to make sure I am getting it right.
1) When you add the liquid to the dry and mix it, does it get EVIL sticky for anyone else or is this normal?
2) When you get to the kneading stage, how in the world do you keep it from sticking to the counter? I have put PS on it (ALOT of PS) and it still sticks. I had to scrape it off with a metal spatula.
3) I have let it sit on the counter wrapped in plastic for a little over 24 hrs (give or take). What can I expect when I unwrap it? lol I am scared it will be evil sticky again. Most unpleasant altho it does taste good.
Thank you all so much! I refuse to buy anymore Wilton fondant. Entirely too yuck tasting. My son informed me that it tasted like "green tea gone bad."
Hello everyone,
I was just reading the threads on this recipe so I had to check out the recipe. I'm totally confused. In the introduction to the recipe, it says "do not refrigerate". Further into the recipe she indicates to refrigerate the fondant. So which is it; refrigerate or don't refrigerate? I was going to pm her but can't find her in the member list. Thanks for your feedback
Thanks.
Bev
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