| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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03-10-2007, 07:57 PM
|  | Registered User Culinary Experience: Culinary Student | | Join Date: Feb 2007
Posts: 45
| |  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. |
03-12-2007, 12:26 PM
| | Registered User Culinary Experience: Professional Pastry Chef | | Join Date: Feb 2007 Location: Texas
Posts: 11
| |  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 |
05-23-2007, 05:25 AM
|  | Registered User Culinary Experience: Professional Pastry Chef | | Join Date: May 2007 Location: Las Vegas Nevada
Posts: 260
| | Pettinice Rolled Fondant
Pettinice Rolled Fondant. thats what we use. its nice .dont eat the fondant. peel it off.     
Last edited by ChefRAZ; 05-23-2007 at 05:30 AM.
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05-23-2007, 09:05 AM
| | Registered User Culinary Experience: Professional Baker | | Join Date: May 2007 Location: LaGrange, GA
Posts: 17
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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 |
05-23-2007, 09:36 AM
| | Registered User Culinary Experience: Owner/Operator | | Join Date: Sep 2003 Location: new hampshire
Posts: 812
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Quote:
Originally Posted by lizbakes  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 Elizabeth Lachlan Pastries, custom cakes, The Woodlands, Tx | Care to share the recipe? Thanks! BTW, your website is beautiful! |
05-23-2007, 09:48 AM
| | Registered User Culinary Experience: Professional Baker | | Join Date: May 2007 Location: LaGrange, GA
Posts: 17
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Removed at the request of the author.
For a similar recipe, look for Toba Garrett's fondant recipe.
Last edited by thefoodsnob; 09-14-2007 at 07:55 PM.
Reason: removed recipe
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05-23-2007, 10:13 AM
| | Registered User Culinary Experience: Owner/Operator | | Join Date: Sep 2003 Location: new hampshire
Posts: 812
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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? |
05-23-2007, 12:53 PM
| | Registered User Culinary Experience: Professional Baker | | Join Date: May 2007 Location: LaGrange, GA
Posts: 17
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I have tried homemade marshmallow fondant and simply haven't liked it. This texture is so much better and easier to work with.
Rachel |
05-23-2007, 05:59 PM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Jan 2007 Location: NY
Posts: 228
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lizbakes
Do you have your exact recipe!? |
05-23-2007, 06:00 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jan 2007 Location: NY
Posts: 228
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Quote:
Originally Posted by bigbuns What does that mean? | It means youre FIERCE! |
06-29-2007, 03:13 PM
| | Registered User Culinary Experience: Professional Pastry Chef | | Join Date: Feb 2007 Location: Texas
Posts: 11
| | 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.
Last edited by lizbakes; 06-29-2007 at 03:15 PM.
Reason: trying to post a recipe!
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07-02-2007, 07:26 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jan 2007 Location: NY
Posts: 228
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Thank You!! |
07-04-2007, 08:48 PM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Jun 2007 Location: Rosharon, Texas
Posts: 51
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OH, how pretty.
__________________ Make a Dairy Farmer Happy and Drink your Milk |
07-08-2007, 06:14 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jan 2007 Location: NY
Posts: 228
| | lizbakes is it rollable
lizbakes
Is your fondant recipe rollable with out the use of corn syrup??!?! |
07-09-2007, 01:15 PM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Jul 2007 Location: ABQ, NM
Posts: 7
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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... | | |
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