making fondant
Sun, 05/31/2009 - 19:51
After shelling out way too much dough (no pun intended 
) for store bought fondant, i decided it's time to take the plunge and try making my own. Does any one have any good resources, web sites, recipes, tips, tricks, suggestions, etc. that you could share?
Thanks,
Sara
I have not tried this recipe, but I here marshmallow fondant is really good and not that hard to make (just really sticky!) Try this video for an example: http://www.youtube.com/watch?v=m344aukHKxM
marshmallow fondant is very easy to make, work with, and tastes much better than the boxed store bought fondant. Just about every single cake I've made uses marshmallow fondant because it's much cheaper and easier in my opinion. This website covers the basics pretty well. good luck!
http://whatscookingamerica.net/PegW/Fondant.htm
Marshmallow Fondant is indeed very tasty and cheaper... but from my experience, a very sticky situation!
In my opinion, making the classic regular fondant using glycerine and glucose is by far the easiest to make, cheaper and easier to handle!
I use a recipe from a trusted Australian baking recipe book called "The Colour Library Book of Baking".
There are two types of fondants you can make, Covering Fondant (to cover your cake) and the Modelling Fondant to make those cute little figures (flowers, such as roses...) to decorate the cake.
Here's the basic covering fondant, if you want the modelling one as well just send me a message.
Covering Fondant:
30 ml water
2 tsp gelatine
10 g white vegetable fat (Crisco)
1 tbsp liquid glucose
1 tsp glycerine
3 cups icing sugar
food colouring (optional)
Combine the water and gelatine in a heatproof bowl and place over bowling water until well blended. Add the vegetable fat and liquid glucose and stir to combine, then add the glycerine.
Sift all but 1/2 cup of the icing sugar into a bowl, and make a well in the centre. Add the lukewarm gelatine mixture; stir with a wooden spoon until as much as the icing sugar is incorporated as possible before the paste becomes too thick to handle.
Remove the spoon and work with one hand to form a soft, smooth paste. Add drops of food colouring to obtain desired pastel shades if required.
Lift onto a board that is liberally sprinkled with the reserved 1/2 cup of icing sugar, and knead with both hands until smooth and pliable without stickiness. Cover tightly until ready to use, then re-knead gently before rolling out and applying to the cake as required.
I've been making my own in a similar way, although I've found that I get terrible bubbles in my fondant and I've ended up resorting to bought stuff. Any ideas?
Joy of Cooking also has a decent recipe that's worked for me.
We make our fondant here at home and use a marshmallow fondant (like others have said) as it is flavorful and fairly easy (as well as fun) to make.
Some resources:
Cake Journal (blog)
My Recipe Box (Blog)
And I give a hearty second for Fondant 101 @ What's Cooking America.net
I use the recipe from The Cake Bible . It is called European Fondant super easy. I think it tastes great and it has a Matte finish. Marshmellow Fondant is good but it has a glossy finish and I find that it is difficult to find the right consistancy.
Check out www.cakecentral.com and you can find the recipe in there recipe archives.
Good luck
i like the mm fondant, vary easy to make. I haven't had a glossy finish yet. mind you i no longer use the recipe i just giver....
I highly recommend the marshmallow fondant that frankie linked to above. I've made it over and over, its really really easily and works perfectly.
Also, a tip to coloring it, instead of kneading the color in, stir the dye into the melted marshmallows before you knead the sugar in.
"You are now following the Antics of a Mad Baker Woman.....">
Marshmallow fondant is sticky for sure- i make a lot of it so last time i tried using my kitchenaid mixer to knead it. It worked out pretty well - i would only suggest using it if you have a powerful mixer though because i could hear the motor working...
I put the marshmallows in the mixer bowl and melted them using the double broiler method over the stove. it takes a while, but its worth the cleanup time.
After the marshmallows have melted i simply put the mixer bowl back onto the stand and i put the plastic covering that prevents things from flying out everywhere. i use the dough hook greased with crisco and slowly pour in the bag of powdered sugar. Be careful not to put too much though because the motor is powerful enough to handle a really stiff fondant but you don't want to end up with one.
you may have to knead a little by hand in the end, but it is defiantly easier and way less sticky.
if you do not have a powerful mixer you can just buy a package of plastic disposable gloves and grease those and knead- i used to do that and it makes it pretty easy as well.
I've made marshmallow fondant a number of times, and am still working on attaining the right consistency. If you live in a humid climate, you may not need to add much water to the marshmallows. I also like adding a teeny bit of flavoring before adding in the sugar - whatever compliments the cake. To make things less messy, I stir in most of the sugar while the melted marshmallows are still in the bowl, then knead in the last little bit by hand until it reaches the right consistency. It's an arduous process, but worth the effort, IMO.
http://kokocooks.blogspot.com
I have to agree with everyone that uses marshmallow fondant. I've never used traditional fondant but I have tasted it and marshmallow fondant tastes so much better! I basically do exactly what Frankie does. I use my stand mixer instead of hand kneading it. It's very sticky but I find that if you lay down wax paper and sprinkle it with confectioner's sugar it's pretty easy to work with. Also, put a thick layer of butter all over your hands. Be forewarned, though, if the fondant gets too buttery it gets a weird, icky shine to it but that's easily remedied by working more confectioner's sugar in to it. It's super cheap and definitely worth a try. Here is a link to the recipe that I always use...Marshmallow Fondant
Beneath the sun of summer a sea of flowers won't bloom without the rain.
www.atrayubrandy.blogspot.com
Really speaking I am one of those who are quite fond of making great recipes. But since I have come to know the immense benefits of agave being a natural sweetener and really helping you cut on calories and other fats I have been just noting all those different recipes that I can make using pure agave.
Believe me if you want to bring a change to your kitchen and how your family eats then you must try using agave and once you have the knowledge of the benefits of using agave you'll probably be hitting urself as to why u did not use it earlier
Keith
People happen to be avid candy and sweet lovers but for those who have issues with diabetes need to keep away from candies. But hey there is a way around this too there are special sugar free candies that tastes as sweet as the usual ones but are harmless for diabetic patients.
The celebrations never stop and candies are a flavor that just add to the it all.
Keith.
Bulk Candy
This is the most amazing fondant i have made, it works so well and tastes so good, i hope you are able to access it
http://cakecentral.com/recipes/7432/michele-fosters-updated-fondant
please feel free to message me if you need more information.
I dont like marshmallow one.
Regards,
Nadia
http://bakefresh.blogspot.com
www.bakefresh.net
I actually made a Marshmallow fondant recently and it came out great!
here is the link to the instructions!
http://blkenigmasart.blogspot.com/search/label/Fondant
..::Alyssa::..
http://blkenigmasart.blogspot.com/
Fondant Help!!
Hi!, I really need help in making homemade rolled fondant (don’t want mmf) as we don’t get any readymade in my country. Plus its very hot and humid where I live, I got the recipe off the net and tried making it few times…it is soft and not sticky but when I kneed or roll it cracks it won’t cover a dummy/cake it just seems to break from the sides, I have tried added a little water (someone suggested and shorting but just didn’t help) please help me!..Thank you.
http://sweetakery.blogspot.com/
http://nash-path.blogspot.com/