Need Help With Michele Foster's Fondant Recipe...

Baking By sugarMomma Updated 16 Aug 2009 , 12:04pm by FullHouse

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sugarMomma Posted 16 Aug 2009 , 5:26am
post #1 of 5

The ingredients list cream, but instructions say milk. Which is it, and is it heavy cream if it is cream? and/or does it matter what percent milk if it is milk?
I want to try it soon as I find the glycerin. Our cake stores don't open on Sunday around here, does Michael's carry it?

4 replies
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xstitcher Posted 16 Aug 2009 , 5:40am
post #2 of 5

You can use either cream or milk (I use milk just because I have it handy). As for the glycerin you should be able to pick it up at Walmart or grocery stores.

This link should come in handy. Michele has a bunch of FAQs about her fondant in it:

I love her fondant!

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ceshell Posted 16 Aug 2009 , 7:16am
post #3 of 5

What she said! icon_smile.gif But also if you can't find it at Walmart or the grocery stores, yes, Michael's carries it too. Wilton makes it so it's in the cake aisle.

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auntbeesbaking Posted 16 Aug 2009 , 7:36am
post #4 of 5

Jo-Ann's also carries the glycerin. Don't forget to check the Sunday paper for coupons to Michaels or Jo-Anns.

I use cream for Michele's and her fondant is my absolute favorite! I've had great success flavoring it different ways also.

Good Luck!

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FullHouse Posted 16 Aug 2009 , 12:04pm
post #5 of 5

I've always used whole milk because it is what I have on hand, but recently only had skim handy so I used that and didn't notice a difference. Her original recipe calls for milk, the updated one calls for cream but I've never tried it with cream. I'm interested to see if anyone who answers this post noticed a difference between using each.

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