Homemade Fondant
When I do a cake, I usually stick with the buttercream icing decorations. But recently I did one with fondant that I made myself (because the boxed fondant is so yucky). The homemade fondant tasted very good but for some reason when I was rolling it out it became very sticky and greasy. It was impossible to roll it out enough to cover the cake so I had to throw it away. I would much rather make my own fondant just so it would taste better and it is MUCH more fun than just icing. Any ideas how to fix this problem or maybe a better recipe?
The recipe I used was:
1 c. light corn syrup
1/2 tsp. salt
1 tsp. clear vanilla extract
2 lbs. powdered sugar
Replies to This Discussion
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Permalink Reply by Goreti on
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I usually use the Marshmallow Fondant recipe from allrecipes and have had very good luck with it.
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Permalink Reply by Linda Wolff on
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Yup, I use the marshmallow fondant recipe too. It tastes good all by itself, or you can add any flavoring you want. I usually add cheese cake flavoring put out by Loann Oils.
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Permalink Reply by Jen Montalto on
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hi d'anna! your recipe is a rolled buttercream. tends to be really soft and the more you handle it, the softer it is b/c of the heat from your hands. a rolled fondant has gelatin in it for elasticity and stability and glycerine to hold moisture.
so you could do 4 things:
1) try a traditional rolled fondant recipe. it can be tricky and is much more work than the rolled buttercream. here's a link for a highly rated rolled fondant recipe: http://www.food.com/recipe/rolled-fondant-247561
2) try making MMF (Marshmallow Fondant). the marshmallows take half the work out of the process as the gelatin is already mixed with the sugar. this link is a highly rated MMF recipe i found: http://www.food.com/recipe/marshmallow-fondant-255227
3) give FondX Elite a try. It's really tasty... vanilla with hints of raspberry and white chocolate. add a bit of CMC or Tylose to get it to dry faster and harder and behave more like gumpaste (which tastes like elmers glue usually! lol)
4) have you ever used modeling chocolate (aka Chocolate or Candy clay)? easy to make at home and nice to work with. i can tell you how to make it if you're interested!
Anyway, for the amount of work it is to make your own fondant for decorations that i've noticed don't get eaten often (though the kids LOVE it!), I just use commercial (usually the Elite). Let us know how you make out!
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ooooh... cheesecake flavor. never thought of it! sounds awesome!!
Linda Wolff said:Yup, I use the marshmallow fondant recipe too. It tastes good all by itself, or you can add any flavoring you want. I usually add cheese cake flavoring put out by Loann Oils.
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Permalink Reply by shuswapcakes on
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I always make my own marshmallow fondant but have never tried using corn syrup. Here's my recipe that I use and it's delicious!! I've also taken photos of exactly how to make it, roll it out, etc... Hopefully it will help!
http://www.easy-cake-decorating.com/fondant.html
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Permalink Reply by KAMiNi GOPAL on
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Jen
Could you please share your recipe for making modelling chocolate. I'm sure it will be a lot tastier than fondant which adults seem to dislike.
TIA
Jen Montalto said:hi d'anna! your recipe is a rolled buttercream. tends to be really soft and the more you handle it, the softer it is b/c of the heat from your hands. a rolled fondant has gelatin in it for elasticity and stability and glycerine to hold moisture.
so you could do 4 things:
1) try a traditional rolled fondant recipe. it can be tricky and is much more work than the rolled buttercream. here's a link for a highly rated rolled fondant recipe: http://www.food.com/recipe/rolled-fondant-247561
2) try making MMF (Marshmallow Fondant). the marshmallows take half the work out of the process as the gelatin is already mixed with the sugar. this link is a highly rated MMF recipe i found: http://www.food.com/recipe/marshmallow-fondant-255227
3) give FondX Elite a try. It's really tasty... vanilla with hints of raspberry and white chocolate. add a bit of CMC or Tylose to get it to dry faster and harder and behave more like gumpaste (which tastes like elmers glue usually! lol)
4) have you ever used modeling chocolate (aka Chocolate or Candy clay)? easy to make at home and nice to work with. i can tell you how to make it if you're interested!
Anyway, for the amount of work it is to make your own fondant for decorations that i've noticed don't get eaten often (though the kids LOVE it!), I just use commercial (usually the Elite). Let us know how you make out!
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Permalink Reply by D'Anna on
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Thanks to you all for your replies! It is all very helpful and I'm going to keep the ideas you have given me in my cake book and try them all.. I would also like the modeling chocolate recipe. I see them using it on Cake Boss and it looks much easier!!
Thank you all again!
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Permalink Reply by June Kowalczyk on
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Yes, D'Anna
You will find lots of good MMF recipes out there. I also used store bought marshmallows to make mine, as Linda above. I just discovered a company that sells "flavoring" not too far from me and I am going to check them out. Linda had suggested "cheesecake" flavor, but here in Canada I can buy it, but it is not cheap. Since I am just a hobby baker, can't justify the expense. But even if you just use almond flavoring, the taste & handling is superior to the fondant "in a tub".
Good Luck
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June... Do you have LorAnn flavors up there? They're teenie tiny bottles and about 2-5x the strength of extracts. they run about $4.00 US and a little goes a long way. i don't use them often, but i have the cheesecake flavor that i used to make a buttercream and it was delish.
June Kowalczyk said:Yes, D'Anna
You will find lots of good MMF recipes out there. I also used store bought marshmallows to make mine, as Linda above. I just discovered a company that sells "flavoring" not too far from me and I am going to check them out. Linda had suggested "cheesecake" flavor, but here in Canada I can buy it, but it is not cheap. Since I am just a hobby baker, can't justify the expense. But even if you just use almond flavoring, the taste & handling is superior to the fondant "in a tub".
Good Luck
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Yes Jen
I can get LorAnn oils. Problem is the store with the most variety, & best price is in Toronto. About a hour from here. I have found a Canadian website that sells it, but by the time I pay postage, it works out about the same as I would spend for gas to go to TO. I have a local Bulk Barn store that carries LorAnn, but very limited flavors. I have found a company through my cake club that is a pleasant drive "in the country", where I could go ck them out, have a nice drive, and go to a scenic area for lunch. I was actually going to call them today, as they do not list prices on their website. They make the flavorings right on site, so buying direct from the manufacturer. They have all the similar flavors as LorAnn, they just call them by different names.
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Hey everyone. I will get my modeling chocolate recipe and tips up by the end of the weekend. Didn't want you to think I forgot! have a great weekend!
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