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Hi everyone!!! Do you have a recipe for elastic fondant? I will be doing 3 wedding cakes  this June and the recipe I had before is not elastic now. I am wondering why. Maybe because of the very hot weather here in the Philippines sometimes up to 38' C. Can somebody please share their recipe of an elastic fondant? Pls. help. Thanks!!!

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Hey Maria
In my homemade MMF I add a tablespoon of corn syrup and a couple of teaspoons of glycerin. But you can't add too much of either, otherwise fondant will become to soft. It's a fine balance. I've been doing what Goreti has been doing. Buying a cheap fondant, like Wilton, or like that, and add it to my homemade MMF. It works very well. Hope this helps.

This is how I've been doing my MMF fondant lately and I really like it.

Don't know how well it will work with the new Wilton fondant since they changed the recipe.  Luckily I was able to buy some before the new one came out.

Thank you so much June and Goreti!!! I will try it. How about a fondant made from scratch not the MMF, do you also have a recipe? 

I've made this one:

To be honest, I found it a lot of work.  Also had a very hard time working with it.  Kept ripping.  It is probably something that I did wrong but was very disappointed after all the effort I put into making it.  Never made it again.

Thanks again Goreti! I am really trying some fondant recipes. Let's see what will work well then I'll share it later.

Good luck


1/4 cup fresh whipping cream (or non-dairy liquid creamer)
1 1/2 tbsp. gelatin 

1/2 tsp meringue powder 
1/2 cup light corn syrup
3 tbsp. butter or Veg shortening.
1 1/2 tbsp. glycerin 
1/2 tsp salt
2 tsp Vanilla or other flavoring 
Approximately 900 grams to 1 kg powdered sugar. (450 grams makes 1 Pound)



Have all your ingredients ready.

Place about 700 grams of powder sugar in a bowl.

Add the cream to the gelatin in a microwave safe bowl and let sit for about 2 minutes until it blooms like so.

Place in the microwave on high for one minute, stir well to ensure it’s dissolved.
If necessary place back in the microwave for a further 20 to 30 sec. The mixture will be very cloudy.

Next, stir in the corn syrup and mix well.

Next, add in the butter.
The heat in the gelatin mixture should be enough to melt the butter if not place back for about 10 sec more.
It’s not necessary that the butter has to be completely dissolved, a few small pieces are fine.
If the mixture is hot it will melt the sugar and you will end up using excess sugar resulting in a dry fondant.

Now, add in your glycerin, salt, meringue powder & Vanilla. Mix well.

If you already know what color you want for your fondant you can go ahead and add your gel color at this point.

Make a well in your powdered sugar and start mixing from the center out wards.

Make sure you get all the sugar mixed well. This looks dry but it not, there are still wet pockets and the meringue powder is still blooming in the sugar, so make sure you knead well and do not add more sugar.

Once you have a dough formed, transfer to a flat surface and knead. If you feel the mixture is dry add a tbsp. of butter or Vegetable shortening to your hands and knead.

I suggest you do not add any more powdered sugar at this point even if the mixture appears a big sticky (not too sticky).

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