Fondant Recipes without Vegetable Gum -- recommended in books -- how do the pros get them to work?
I tried making the fondant recipe I see in a lot of books written by professionals and it contains only the gelatin and glucose that would give it any kind of elasticity. I tried this fondant and it cracked like crazy. My Wilton instructor, also the owner of the cake specialty shop where I took my classes, gave me the shop's recipe which includes vegetable gums which my instructor said are essential.
My question is, how do all these professionals get that simpler recipe fondant to be so workable for them???
My question is, how do all these professionals get that simpler recipe fondant to be so workable for them???
Replies to This Discussion
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Permalink Reply by Theresa Happe on
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I've made fondant with gelatin and no vegetable gum and it was fine. Didn't taste that great, but I didn't have a cracking problem. It could just be the ratio of the ingredients to one another that makes the difference.
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Permalink Reply by Bunny Flowers on
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Which recipe did you use? I know they're basically alike, but is it the same as the Wilton one?
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Permalink Reply by Sheila Herrington on
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Bunny could you share this recipe with me. I am very adament about everything I sell so I would really like to have it. I appreciate it.
Thanks
Sheila
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Permalink Reply by Deah on
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Bunny, I use this recipe. The only time it gives me trouble is when my kitchen is too warm.
http://www.cakeswebake.com/forum/topics/michele-fosters-fondant-copied
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Bunny, I've never made Wilton's recipe so I couldn't tell you if it's the same.
Bunny Flowers said:Which recipe did you use? I know they're basically alike, but is it the same as the Wilton one?
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To Sheila -- it's on the Wilton website. They have lots of basic recipes; I've printed out several.
To Deah -- Thanks! I'll try that one! I'm on food stamps right now so I have to get grocery store ingredients till my financial situation improves.
To anyone else who might know -- is Agar Agar anything that might be useful in making fondant? I found some in an Asian supermarket (which takes food stamps, lol) and it seems to be used like gelatin. Just curious. I bought a small package just for the heck of it, to experiment with.
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Permalink Reply by Karen Marie on
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I dont use fondant with gelatin or gums I use Marshmallow fondant... it tasted much better and I dont have a cracking problem with it if you let it cure for 24 hours after you make it ...here is the recipe I use...it is from Edna De La Cruz' site
:Marshmallow Fondant with Lemon Juice
Ingredients:
16 oz. mini marshmallows
2 Tbsp water
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup
1 tsp vanilla
2 lbs (approx 7 C) confectioner's sugar, sifted
1/2 C Crisco or vegetable shortening
Directions:
Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
Take out of microwave and immediately add corn syrup, lemon juice and vanilla. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 6 cups, grease your hands well with shortening and knead the mixture in the bowl. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, re-grease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.
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Does it taste "lemony"? I tend to like vanilla flavors more unless it was to go with a lemon cake...
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No Bunny it doesn't but you can leave it out if you want...I find it makes it taste a bit less sweet. You also may not need to add the full cup of powdered sugar at the end. The other thing is that since you are using marshmallows the gelatin is already in there since they are made with gelatin.
Bunny Flowers said:Does it taste "lemony"? I tend to like vanilla flavors more unless it was to go with a lemon cake...
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