Fondant How!?

Well I am not exactly a chef. I love to feast, and create feasts. My most recent project is my wedding cake. I want to make it with a fondant icing to have that smooth and paintable finish. Now I have tried many recipes all of them vastly different, none so far have worked for me. I used one recipe that swore albumen powder would produce perfect results as oppose to a fresh egg white. Well that recipe crumbled too! For the mostpart the only constant in all these recipes have been the confectioner's sugar.
Anyone have recipes or suggestions for a supremely smooth fondant? And can I add something to make it tastier?! Thank you thank you thank you!
-Sara

[momoreg]

May I be so bold as to suggest that if you MUST make your own wedding cake, make it as trouble-free as possible. Do what you know, and you will avoid disaster. If you have ever tried using the packaged fondants, you know that they are they are as good as homemade, but more consistent. Please practice before making your own cake. Fondant can be very difficult to deal with, especially on humid days.

[W.DeBord]

I don't know any professional pastry chef that makes their own rolled fondant. We all buy it.

[thebighat]

Not that big a deal.
yield 2 lb 8 oz

gelatin 1 tb
water 2 oz
confec. sugar 2 lb
glucose 1/2 cup
glycerin 1 tb
shortening 2 tb

soak gelatin in cold water
sift sugar and place in mixing bowl. Make well in center
dissolve gelatin over hot water. Add glucose and glycerin and shortening. Heat to 110, stirring constantly.
pour mixture into well in mixer bowl without hitting the sides of the bowl. Mix at low speed, scraping down as needed, till a white pliable dough forms.
remove to a clean table dusted with 1/2 & 1/2 cornstarch and confec sugar.
Knead until smooth. Use immediately or store in a plastic bag.

[blueribboncakes]

Okee dokee. I had the same results when making my own. One thing I learned was that you have to let it ripen, like let it sit out for 12 hours or more. And, honestly, it's much more realistic to buy it. Making a wedding cake is trying (and tiring) enough, why stress with the fondant? Maybe you like challenges!? But, as for me, I would use commerically made fondant. You can buy it from Michael's craft store, in a box, from Wilton. Or, you can buy it from Wilton! I would also recommend making sure that you thorough wash and dry your work table before putting the fondant on it. Cornstarch or powdered sugar is good to put on the table, so it won't stick. But, if you use too much, it will dry it out. As will leaving the fondant uncovered. Ziplock bags are the best for storing it, once opened.
I made my own fondant, and it did work. But, I would use commercial first, if I had to do it over again. By the way, where are you located? I was able to buy it from Swiss Chalet in Santa Fe Springs CA. Mucho cheaper than Wilton's.
Ciao!

[m brown]

My .87 cents on the subject: if you have a serious mixer, make your own. The mark up on rolled fondant is very high. For about two dollars you can put together (about)twelve dollars worth of fondant, so give it a try!

For flowers and ribbons, take marzipan and blend with pastillage, 'bout half and half. works like a charm.

[W.DeBord]

Please tell us more about the marzipan and pastillage blend???? This is new to me. How does it hold, in the cooler and out?

I'd love details if you don't mind sharing?

Anyone have a tried and true marzipan recipe I can have?!

[m brown]

if i remember correctly, no fail marzipan goes a little something like this:

Almond paste 1#
fondant 4oz
(petits fours coating kind, not warmed)
10x sugar 8oz
glucose 2oz
almond extract tsp + or -

mixer with a paddle combine the paste, extract and sifted sugar and add the fondant, little by little add the glucose. blend in mixer until it comes together and work by hand until smooth.


Pastillage, marzipan, use a 1:1 ratio and combine as needed. holds well in cool dry areas. keep covered while not in use! work on a starched and powder sugar surface.