Question Re: Toba Garrett's Fondant Recipe
Decorating By moxey2000 Updated 12 May 2010 , 7:17pm by Sassy74
xstitcher what a lovely cake! One batch was just for the cover right? not including the decorations (cake board cover, figures, clouds, grass)?
Thanks everyone, for all the great information, ideas, recipes, everything! This is terrific. I've used MMF because I thought it was easier and cheaper, but it wasn't all that easy to work with so I just didn't make it very often. Then getting fresh MM where I live can be a challenge and on top of that they were $5 a bag. Toba's fondant was super easy to make and it taste really good. I'm going to make Michele's the next time. I can't wait to try to white chocolate clay in it too! That's why I like Choco-Pan so much, because of the white chocolate flavor. This is all such great information and now I'm excited about fondant again! Yippee!
moxey, i'm actually rethinking fondant too. I hope adding white chocolate to it will make it more stable in the humidity here in our area.
I don't know why I have so many problems trying to find a recipe. I want to find Michelle Foster's Fondant recipe and I can't get it to come up. What do I need to type in?
What is White Chocolate Clay? How do I make it?
Where do you get flavorings like Creme Bouquet?
Thanks!
Here's Michele's recipe:
http://www.cakecentral.com/cake_recipe-3663-michele-fosters-delicious-fondant.html
One thing that I've come to realize about the search feature, is that it doesn't recognize apostrophes...so Foster's won't work, but Fosters will.
Creme Bouquet is divine...but, in my opinion (and a few others on this site), Magic Line's is the one to get. CK brand is just not as good. I won't ever use CK's again.
It can be purchased here: http://www.globalsugarart.com/search.php?search=creme+bouquet&searchimage.x=36&searchimage.y=6
Thank you so much FlourPots.
I see what you mean about the apostrophe and I was also spelling Michele with two "l's" as was mentioned in the other posts. Thanks for the link and I also tried it again - this time spelling it correctly.
Appreciate the info about the Creme Bouquet. I am going to order some and thanks for that link also.
You wouldn't happen to know what the White Chocolate Clay is about and what the recipe is. I am thinking it is white corn syrup and candy melts from what I have read. Can you use Wilton candy melts? I need to know the measurements if this is what it is.
Thanks again for your prompt response.
Here's Michele's recipe:
http://www.cakecentral.com/cake_recipe-3663-michele-fosters-delicious-fondant.html
One thing that I've come to realize about the search feature, is that it doesn't recognize apostrophes...so Foster's won't work, but Fosters will.
Creme Bouquet is divine...but, in my opinion (and a few others on this site), Magic Line's is the one to get. CK brand is just not as good. I won't ever use CK's again.
It can be purchased here: http://www.globalsugarart.com/search.php?search=creme+bouquet&searchimage.x=36&searchimage.y=6
I had to search for 'fondant' and then scroll through the recipes to find Michele's. You're right, the search feature can be a little tempermental!
I agree, the Magic Line Creme Bouquet is the best. I recently threw out 3 bottles of CK brand clear vanilla because it taste like pure chemical! Yuck! I bought the Lorann brand to replace it and it taste just like pure vanilla without the color. So much better.
You're welcome, BJNZ 
.
As moxey said, the white choc. recipe is on pg. 2 of this thread.
I've never used Wilton candy melts, but here's their recipe for clay: http://www.cakecentral.com/cake_recipe-1985-candy-clay-for-modeling-3d.html
The timing of this post is GREAT! I have been torn about making both of these for a cake I have due at the end of the month (I usually use but am out of white so thought I would give this a try). I kept going back to Michelle's for some reason. NOW I know why
Sounds like it is simply the best!The only question I have is, about how much (lbs) does one batch produce?? I need to cover a half sheet and want to make sure I make enough the first time as I will be making this cake 2 days before I am to be induced to deliver my baby so time is of the essence! Anyone who knows how many lbs a batch of Michelle's would produce can help me out.
Thanks so much for this post..Again, it was right on time!!
I never measured the amount it made by weight but it did make quite a bit, I used it to cover my Winnie the Pooh Cake:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1288525
Which was a 10", 7" and 4" cake and I did have some left over as well.
If no one else has the answer for you I would recommend that you PM Michele directly, she is awesome with helping out.
CC username : Sugarflowers
Thank you so much! This should be more than enough to cover the cake. I have tons of Satin Ice on hand to use for my colors so I only need enough white fondant to cover the half sheet. Thank you so much for responding!
Blessings, Tywana
I forgot to mention that I use salted butter and also add 1 tsp. of salt to Michele's fondant recipe.
I didn't always, I started making it as written and it's great, but I prefer less sweet, so I added and increased the amount of salt each time I made it, and a tsp. works for me.
xstitcher what a lovely cake! One batch was just for the cover right? not including the decorations (cake board cover, figures, clouds, grass)?
Cupcakeshoppe, I had some Wilton fondant (yuck) and I used it for the figures and grass and other small accents as no one would have eaten them. However, I did still have leftover fondant from Michele's recipe after covering the cakes so I probably could have done the whole thing with the same recipe. I'm however a bit lazy and added the colour blue into the whole batch.
Tywana, your welcome!
While reading this post I noticed that many asked how much it makes. In my experience, it's makes about 3 1/2 pounds of fondant. It could be a little more if you have to add more powdered sugar.
Thank you so much for all of the compliments. The recipe was developed because my first exposure was Wilton! My second was to Satin Ice, better, but much too expensive for me at the time. I also enjoy experimenting with recipes of just about any kind. My family has said I have ruined them for eating anywhere else! Sometimes I think they say that to get me to bake some cookies for them. LOL
If anyone has questions for me I will be glad to answer them. However, I will be on a cruise for a week so I'll be slow in responding.
Thank you again everyone!
Michele
SharonK.........I agree! In my above post I said I "used" to make Toba's regularly.........until I made Michelle Foster's that is. After making Michelle's I have had no need, nor desire, to make any other fondant recipe ever again!
It is easy and sooooo versatile to work with and use! And the taste is superb to all others in my opinion!! 
hmmm, i thought i replied to this thread already?? anyways, i have a question for you, or anyone who has added white chocolate to MFF. do you notice a difference in how it behaves with the white chocolate added to it? i made MFF fondant twice and it was very stretchy and soft. the third time i added melted white chocolate chips and it handled much better. i covered a 6 inch cake with no problems at all and, of course, the taste was awesome! just wondering if anyone else had noticed a difference too??
Do you have to add the glucose to Michele Foster's Fondant recipe? Is there a substitute? What is the purpose of the glucose?
I've made MFF a few times now, and this last time I found it to be quite stretchy and soft. I am trying to find another thread where she answered a question about the amount of ps. It depended on the temperature of the liquid. If it's warmer it will absorb more ps and be stiffer the next day. If it's cold it won't absorb as much right away but may need more ps added the next day.
I started a thread to find out how to make chocolate MFF. The white chocolate sounds like it would be really good too.
With or without white chocolate, mine is always soft and stretchy at first...after resting overnight, it's so much easier to handle.
thanks for the input. the first two times (without white chocolate) i let the fondant rest for several day with no luck. i think the white chocolate is key in it working for me. i'm not complaining though cause it taste great : )
Sorry it took so long to reply, the whole province using the internet service was down from four pm til a few minutes ago! I think everyone in my small town was just wandering around downtown, and actually interacting with each other!!
Any way, I added about 7 ounces, I should try heavy cream too. I love it!! Any time is a good time for whipping cream.... yummy!!
Based on all the raves here, I made MFF yesterday, using coconut white chocolate non-dairy creamer instead of milk. I let it sit overnight and brought it to work today along with a batch of Toba's recipe I had made a few days ago.
We set up a blind taste test with little balls of each for everyone in the office. I had colored one recipe a very pale cream color so I would know which was which. Everyone was asked to sample each and judge for smell, taste, appearance, feel and mouth texture.
While everyone said that it was close, they ALL liked the MFF better on all counts. They all said that while Toba's was delicious, the added flavor in MFF made all the difference. They also said that Toba's was a little chewier. One person said that it had the same texture as those orange circus peanut candies. 
But everyone liked that the MFF didn't have that usual fondant bite to it.
These people are the kind victims of all my trials and testings. The only thing they asked was that the next time I brought MFF in it better have some cake under it!
I don't really want to criticize Toba's recipe because it is really good and I love and use a lot of her recipes. But Michelle gets my fondant vote.
The real question here should be, if Wilton's fondant tastes so nasty...and everyone agrees that it tastes so nasty...who's buying it? And why don't they fix it? It can't be that word hasn't gotten back to them that everyone thinks it's nasty.
Great post, artscallion!
I will definitely be trying it with the coconut creamer...any other flavor additions, or was it just vanilla extract?
I've thought the same thing about Wilton...do they not receive horrible feedback in the form of emails and calls?? What's up with them?
At the risk of sounding really dumb, a few years back I thought Wilton was it. As in the only brand for cake stuff!! 
I guess since there's a Michael's everywhere, that's the place you start. I just about never thought about fondant ever again after tasting the Wilton stuff. It makes you wonder how many people have tried and said forget it!! Not to mention all the cheaply made tools that keep breaking 
, that are not so cheap at all!!
I made MFF yesterday, using coconut white chocolate non-dairy creamer instead of milk.
By the way, what brand did you use?
I used "International Delight" creamer. I also used the two tsp of vanilla the recipe called for. I considered using almond extract instead of the vanilla. I figured the coconut/almond/chocolate combination might give it an Almond Joy flavor. But I went with the safer vanilla. Maybe next time.
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