Fondant....do You Make Your Own?
Decorating By handsomepants Updated 9 Apr 2010 , 4:01pm by KHalstead
I have attached links to a post I wrote that should answer any questions you might have about my recipe.
It's very important to read the entire recipe before beginning. Your location, temperature, humidity, etc. will make a huge difference in how much powdered sugar to add.
There are options on the amount of gelatin. IF the corn syrup you have is very thin, use the recipe with 3 Tbsp. of gelatin. IF the corn syrup you have is more like honey, then 2 Tbsp. will work. Honey tastes great too.
MFF Information: http://cakecentral.com/cake-decorating-ftopic-625727-0.html
Recipe: http://cakecentral.com/recipes/7432/michele-fosters-updated-fondant
Michele
Ugh, Satin Ice is horrible! To me it is just only a notch above Wilton. My favorite fondant is Fondarific. It is amazing tasting, has several flavors & colors available and you can use less because you can roll it really thin, and even if it tears it is easily fixable. I love the stuff. My next favorite is Fondx. Tried the MMF and MFF, still more work and not nearly as yummy as Fondarific. I just don't have the time to deal with making my own fondant, when there is a far superior product on the market.
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