Who Likes/Hates the taste of Fondant??

I refuse

I will not use WIlton or any other premade fondant. I will make my own until I die. If I am going to make something beautiful with my name on it, it better taste good.

my fondant tastes great

Make your own. I make my own marshmallow fondant. My customers say it tastes wonderful. I make it using marshmallows, water, and powdered sugar..melt mm and water in micro, put mm mixture & pwd sugar on a mixer with a dough hook, and knead on low. Holds bright colors well, and is much easier to work with than pre-made. Oh - and you can add color to the melted mm mixture, so no kneading by hand, unless you need just a little bit of color.

Amy
www.elizabethlachlan.com

Pettinice Rolled Fondant

Pettinice Rolled Fondant. thats what we use. its nice .dont eat the fondant. peel it off.

I make my own fondant. The recipe I use lasts 3 weeks on the shelf and 2 months in the freezer and costs me $3.34/3 lbs to make. I usually double or triple the batch.

Last night I made some raspberry fondant that tastes just like the cream center in raspberry cream candies from See's.

Rachel

Care to share the recipe? Thanks! BTW, your website is beautiful!

Removed at the request of the author.

For a similar recipe, look for Toba Garrett's fondant recipe.

Thanks! About the website, my husband does mine, but he's been on strike lately.... Perhaps he needs cake....or something.

What about the recipe for fondant using marshmallows? Or are the ingredients in your recipe actually those of homemade marshmallow?

I have tried homemade marshmallow fondant and simply haven't liked it. This texture is so much better and easier to work with.

Rachel

lizbakes
Do you have your exact recipe!?

It means youre FIERCE!

Marshmallow Fondant Recipe

MM fondant:

10-oz bag marshmallows

4 Tablespoons water

1-2lb bag powdered sugar



Place marshmallows and water in a glass bowl and microwave on high 1 minute. Stir well, making sure to scrape the bottom/sides. Repeat microwaving in 30 second increments, stirring well after each time. When mixture is foamy with no marshmallow lumps, remove and pour into a mixer bowl. **If colored fondant is desired, add liquid gel coloring now, and stir thoroughly. Add 2 cups powdered sugar and mix with a dough hook on low until incorporated. Add additional sugar 2 cups or so at a time, mixing thoroughly until the dough is stiff. It may not take the entire bag, depending on how soft or firm you want the fondant to be. Use immediately, or cover with a super thin layer of shortening, and wrap in plastic wrap for use later.

Thank You!!

OH, how pretty.

lizbakes is it rollable

lizbakes
Is your fondant recipe rollable with out the use of corn syrup??!?!

i agree with several others in here...
Wilton is the worst...great to practice with...But that's about it...
Marshmallow Fondant...is awesome...
But for decorations I tend to use gumpaste...As for some reason MMF (marshmallow fondant) doesn't hold that well for me...

foodsnob - that is the recipe I use and I use it a LOT, I make it in batches up to 8 at a time in my 20QT Hobart depending on how much I'll need any given week. My favorite additional flavorings to add are cheesecake and butter rum. i've tried the Satin Ice and will use it for red and black pre colored, but that's about it; my reputation is partially that "her fondant tastes good" so while I'm tempted to switch to pre made, I just can't do it! I do mostly fondant cakes. And yes, I like it...but since I'm kind of not much of a cake eater anymore I don't really eat it either. ;-)

actually homemade fondant is pretty good!

you can add the color to the homemade fondant to the liquids in the recipe, and if the color is not "dark" enough, then you can knead in some more.

Does this help?

Rolling MM fondant

Corn syrup? I do dust the work surface and rolling pin with corn starch. When the fondant is rolled out, drape it on the cake and smooth immediately, as the surface dries quickly. Any cornstarch left on the fondant can be removed by lightly dusting the cake with a clean lint-free kitchen towel. If you have stubborn areas of cornstarch, just dunk a food-safe paintbrush in a bit of vodka or everclear and paint the cake where the cornstarch remains, and when the liquor dries, the cornstarch will be gone.

Leaving a horrible shinny spot. A good fluffy make up brush that you only use to dust your fondant is enough!

Just brush it or rub it with your clean gloved hands and it will go away.

I don't like to roll my fondant on corn starch as it's too drying, I use Powdered sugar or a 50/50 mix.

I like fondx by cal-java, it comes in white chocolate which you can mix 1/2 and 1/2 with regular to bring down the cost and it still tastes good. Pettinice and satin ice are good too.
Wilton tastes awful and I find it very difficult to work with.

Colored Fondant

I have used the Satin Ice fondant and people are generaly pleased with the taste. I know the Satin Ice comes in multiple primary colors, red, yellow, blue, etc..., but I just found this color chart that creates a large variety of different colors just using mixtures of their current base colors.

I can't tell you how happy I was to discover it, you know how many batches I have messed up using gel pastes trying to get it just right?

The fondant mixture charts I found are at Into The Oven's message board, I was going to provide a link, but it says I can't until I post five or more messages. So do a google for them, click on forums, it listed under the Fondant section.

Wilton Fondant

I don't know why everybody hates Wilton fondant! It comes with no flavor, but once you add Wilton's clear Almond and Vanilla extract, it tastes DELICIOUS! Try it, you can find it at Michaels where all the Wilton supplies are. I've made many cakes with Wilton fondant and always get good comments on the fondant taste!
=) Just thought I would share that!

I personally don't like the taste of Fondant or at least a bad kind of fondant good styles of fondant is good but not a cheap kind. I agree with the fact that fondant is great for nice events. Such as weddings and birthdays and such. Just because fondant is on a cake doesn't mena it is a bad tasting cake, i wouldn't be like no im not going to eat that cake just because it has fondant especially if it looks delicious.

Good bakers and great cake makers use fondants that taste very good. There if fondarific (Duff on Ace of cakes uses this brand) I have used the buttercrem flavor and its pretty good. There is also Satin Ice (used by The cake boss) I have tried the vanilla flavored and it also tasted pretty good. I also here that choco-pan, a brand of all white and dark chocolate fondants are pretty good. AND also YES Brides only care about what it looks like, but honestly Ive never seen anyone peel good fondant off of a cake!

Wow, old thread.

Well, since it's open......

I recently ordered a cake from a local bakery for my daughter's 14th birthday.
She wanted zebra stripes.
The girl who took our order was very upbeat and positive, leading me to believe that this was going to be a beautiful cake.
Myself, I was expecting fondant, as not many people posses the proper piping skills to do nice zebra stripes.
What we received was pretty horrid.
It was a white cake with uniform wedges and squiggles around the perimiter, no wavy lines widening and thinning as they go, as do zebra stripes.
And the piping wasn't smooth.
It looked like the cake was invaded by cancerous slugs.
The owner was out of town but I finally reached her a week later.
She defended the cake, saying that they focus on flavor, not looks, and they don't use fondant due to the poor flavor.
She also said her decorator does beautiful free form work, but can't do "special" orders, as our zebra stripe apparently was.



Okay, I get that flavor is most important, but to use that as an excuse for ugliness?
I'd rather have fondant (preferably real) and a good tasting cake beneath than a great tasting cake that looks like a 5 year old did it.
Unless I commission the cake from a 5 year old of course.

I agree with risque cake.. You can add some color on fondant cakes to look more beautiful and add color to the eyes of people. :)

shopturkeydeepfryer

I like marshmallow fondant it is super cheap and easy to make plus you can flavor it ANY WAY you want to.

I like it!

JJ...the perfect place for your testimony is a blog titled Cake Wrecks. Really funny...check it out! OBTW...I use fondant for the really elegant look I can achieve with simple piping. The real question is...should it be shiny or matte? I choose matte....