Who Likes/Hates the taste of Fondant??

[cakegrl]

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. ;-)

[Risque Cakes]

actually homemade fondant is pretty good!

[Risque Cakes]

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?

[lizbakes]

Originally Posted by CarlAird

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

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.

[Risque Cakes]

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.

[hippie chick]

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.

[MrIcing]

Originally Posted by Risque Cakes

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?

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.