The hint about putting 1/2 of the sugar in the bowl is fantastic. When I need a large quantity of fondant; I add the coloring at this time (minus alittle of the water). That way I am sure of the color I am getting and that step of working in the color is not necessary. I did this for a 4-tiered cake that needed to have RED fondant!!! Thanks
This recipe looks really good! I would love to try it.
I love this recipe and have used it whenever I turn to MMF. However, I'm lazy so I grease my KA blade and bowl and mix the whole batch in there...still doing 1/2 the Powdered Sugar step. I keep the KA on the lower speed but not so low as to endanger the motor. Thanks for this perfect recipe.
Sounds great,I'm going to give it a try! Thanks for sharing
And I roll it out using the mat from sweetwise
Perfect! OMGoodness! Thank you.
I use this same recipe. Depending on the weather I use the entire 2lbs of CS or a little less. I also use my KA and it is no mess and works perfectly. Takes me about 10-15 minutes to make MMF and it mixes perfectly smooth.
You're a genious. I don't know why I never thought of putting the bowl into the sink. I've been avoiding making the fondant that I need for a cake this week because I just didn't want to have to deal with the mess. This method made the mixing and the clean up easier. Thank you!
I will have to try this method this week when I make MMF for some sugar cookies. Thanks for the tip!
how long would this last being stored in plastic wrap inside of an airtight container?
oh and how much fondant does this make? enough to cover what size cake(s)?
Thanks a lot, I will give it a try....
Thank you for posting. Can't wait to try it.
Thank you for posting this! I've been wanting to try making my own fondant but haven't gotten up the courage to give it a try. You're recipe inspired me and it turned out beautifully!!!
Thanks for the great comments. I am just starting out making cakes the past year just for friends to get pictures so I can't really say how long it status but I have used it up to a week for sure I know at least when I had left over. But I try not to USSR fondant that is not fresh. I didn't have a mixer until a week ago so I always did it this way. I will stock to this way till I get a splash guard. works great for me. I'm not sure how much it will cover but I know it depends how thick you roll it. I sorta want to say a12 in round but don't quote me on that. I know I have for sure done a double stacked 8 & possibly I may have done a10 in.
Worked beautifully! It did not dry out like Wilton and is not as stretchy as Satin Ice. I ended up with about 3 pounds and was easily able to cover a 4 X 8 inch round with accents and have about 1 pound left.
Thanks for the recipe!
Thank you so much!! This was my first time making my own fondant. I was afraid to try it before with everyone saying it was so messy but this was PERFECT! THANK YOU AGAIN!!!
OK, I have 2 really stuip quiestions, when you say. Grease everything, what am I using? butter or crisco sticks? also, what other flavorings could I use besides butter? maybe rashberry or would that not taste good?