Since the original post of this recipe has brought up so many comments and questions I decided to post an updated recipe with alternate versions and additional information. Thank you for all of the wonderful comments. Michele
Michele Foster’s Updated Fondant
Ingredients
1/2 cup cream
3 Tbsp. unflavored gelatin
1 cup corn syrup
3 Tbsp. butter
3 Tbsp. glycerin
2 tsp. clear vanilla
dash salt
Approximately 3 1/2 lbs. powdered sugar
Instructions
1. Place milk in 2 cup measuring cup, add gelatin, stir to combine. 2. Let gelatin “bloom” or become firm, usually less than 5 minutes. 3. Place mixture in microwave and heat for 1 minute on high. Stir. If gelatin does not become liquid, microwave in 15 second intervals until the gelatin is melted. Stir between heating cycles. 4. Put corn syrup, butter, glycerin, vanilla, and salt in large measuring cup, add this mixture to the melted gelatin. Stir. 5. Microwave mixture for 2 minutes on high setting. Butter should be almost melted. Stir, set aside to cool to LUKE WARM. 6. Add 2 lbs. of powdered sugar to large mixing bowl. A Kitchen Aid mixer works best for this. Do not use a hand mixer. 7. Strain LUKE WARM mixture into the powdered sugar; mix by hand until just blended. Straining removes any lumps that did not dissolve during the cooking process. 8. Place the bowl on the mixer, add several cups of powdered sugar, and mix very slowly with the dough hook. 9. Continue to add powdered sugar, about a cup at a time, until fondant forms a soft ball. It should not slide down the dough hook and there may be some powdered sugar left in the bottom of the bowl. This is normal. Keeping the mixer covered with a damp dish towel will prevent powdered sugar from coating the kitchen. 10. While the mixer is running prepare a surface for kneading. You will need some powdered sugar and a non-stick surface. Also have plastic wrap prepared with a think coat of cooking oil. Do not use spray, this can cause the fondant to crust. 11. When fondant is ready, remove from the bowl and knead in a small amount of powdered sugar until the fondant is smooth. It will still be slightly soft. 12. Wrap in oil coated plastic wrap; wrap again, and then place in an air tight container such as a zipper bag or plastic tub. 13. Allow fondant to rest at least 6 hours or over night. 14. Knead only the amount required until smooth before rolling out to cover cake or board.
VARIATIONS AND OTHER INFORMATION: CHOCOLATE – add 6 ounces of semi-sweet chocolate chips to the corn syrup. Follow the recipe as normal. Add brown food coloring to make it darker. WHITE CHOCOLATE- add 6 ounces of white chocolate chips to the corn syrup. Follow the recipe as normal. DAIRY-FREE FONDANT – Replace equal amounts of water, non-dairy creamer, fruit juice, or other liquid for the cream. Replace the butter with equal amounts of shortening. This also works for unflavored fondant when only covering cake dummies.
GENERAL INFORMATION *If the fondant is too soft or stretchy, knead in additional powdered sugar in small amounts until fondant is of the consistency of play dough.
*If the fondant is too stiff knead in small amounts of glycerin until softened. This is easier by working in small batches and then blending the batches together. Keep any unused fondant covered.
*Fondant can be stored at room temperature for at least a month. For longer periods, place well wrapped fondant in the freezer. Allow fondant to warm slowly to room temperature before using, usually over night. DO NOT THAW IN THE MICROWAVE.
*The sugar and cooking process preserves the dairy ingredients, so there is no worry of spoilage.
*Chocolate can be a little stiff, more glycerin might be needed. If you add brown food coloring remember that it has glycerin in it (gel colors) and will soften the fondant.
*Please remember that many things can affect the consistency of the fondant. This includes temperature, humidity, temperature of the mixture when added to the powdered sugar, any flavorings that are added, and even the temperature of your own hands. THE FIRST 5 INGREDIENTS MUST BE MEASURED ACCURATELY.
*Color can be added during the cooking stage or the mixing stage. Adding color after the fondant has rested is much more difficult, but it can still be done.
*This recipe is naturally off-white. Add white food color for whiter fondant. Gel color will change the consistency.
Variations of this recipe can be found in the cook book “The Sugar Fix, the recipes and rantings of an obsessive-compulsive cook”. Go to www.lickthespoonproductions.com to order. Please leave a message to the seller if you would like for it to be signed. This is only available through Lick the Spoon Productions.
i think its possible without mixer, i also make fondant at home using wiltons recipe, i dont have glycerine available here, i wonder if its yields same result without glycerine?
she originally used milk, but has changed it to cream - she just left the word "milk" in the instructions instead of changing it to "cream" . I personally still use milk instead of cream - the main difference is cream has all the fat.
I've been meaning to post a comment, since I tried this fondant quite some time ago.
Awesome! I think I like this a lot better than MMF. It's a little more work for sure, but worth it! The chocolate version was awesome - didn't tear or crack.
I'm making hot pink and orange fondant and I know it will take a lot of coloring. If the colors already have glycerin in them, will I still need to add as much glycerin in the directions or do i use less? Thank you!
This is the best fondant recipe!!! I have tried MMF and RBC and neither compare to this. It's so easy to make, rolls out so nice and doesn't taste like paste. I didn't have glycerin on hand so I subbed vegetable oil and it worked beautifully. I do lots of experimenting until I find what works and this does! This is the only fondant I will use from now on.
I want to try this recipe, someone here mentioned the chocolate version of this recipe, where can I find this recipe, I did a search and it did not come up, thank you
ok I am going to try this recipe at some point.
My daughter said i should try working with it on my cakes.
I want to know is this recipe good to make figures with or should i have to add something to it so they will harden up.
That is all i use the wilton fondant for is just for figures and sometimes it doesn't stiffen up enough.
Anyone have any tips.
thanks
Is this fondant susceptible to the tiny hairline cracks that scratch (gelatin based) fondant gets? I loved Toba Garrett's fondant, similar to this one, but it kept cracking no matter what I did. The tiny cracks were barely there, but still, I never had that prob with MMF. I loved the way it handled though. Can someone reassure a weary baker in need? =) I am getting tired of trying so many new recipes and having them fail! I am sooo busy with orders, I cannot afford the wasted time. This one sounds so promising!
this is the most amazing, delicious, pliable and easy to work and make fondant, i loved it. used it to put on a guitar shaped cake and its fall so easily in its place, no cracks, bit of elephant skin though. much much better than store bought fondant and other recipes. Thanks alot.
Ok, there is another recipe that seems to be an updated MFF as well, but it changes the proportions of gelatin, butter, and glycerine to 2T. Any idea which is right? I made it last night with 3T. of each....hope that's not too much softening!
Jemoiselle I used to buy fondant and always had a problem with cracks and elephant skin. I tried this recipe and it is absolutely amazing. Easy to work with and no cracks or tears. I can also roll it out thinner than the commercial fondant I used to buy. Try it you'll love it.
Just made this fondant. Have yet to actually roll it out and test the durability, but it seems promising. If it works like it tastes, I am just going to be SOOOO happy!!!! Used the white chocolate and milk instead of cream, and the taste was amazing:) Thank you so much for sharing this!!! Newcomers like me who dream of doing this stuff would not be able to succeed without people being so kind and offering all of this information:)
Just a nudge on Bekah1984's comment as i would like to know too :)
"Ok, there is another recipe that seems to be an updated MFF as well, but it changes the proportions of gelatin, butter, and glycerine to 2T. Any idea which is right? I made it last night with 3T. of each….hope that’s not too much softening!"
You can add tylose to this and it is great for figures and flowers. Actually, Michele doesn't really use gumpaste for her beautiful flowers, she uses this with tylose! As far as the recipe variations go, I have talked to Michele and we have done it all 3 ways (3 recipe posts) - honestly for me I use the 3 tbsp, though I use gelatin packets that are each 2 tsp so I just use 4 packets which doesn't quite make 3 tbsp - but it works for me! Just be careful not to add it too much powdered sugar - you can always add in more but you can't take it out! :) If you add too much you will get the cracking and/or elephant skin and you have to really work with it to try and fix it.
All right.... I need some help. I also have a few questions about this recipe and what I did wrong (lol). I did substitute milk for cream, and I added 6oz. of white chocolate to the recipe where it says. I have a 6qt KitchenAid, and put the fondant in there with the dough hook just as directed. It has been very hot and muggy here though, actually around 95 degrees, and this was one of those nights. Therefore, it kept seeming like the fondant was still too "runny" in the mixer while I was slowly adding the 10x. I have to say it was stiff when I took it out of the mixer and started kneading it. All said and done, I think we used 5lbs of 10x total to make the fondant. It was in the fridge for two days. When I took it out to use it, it was ripping like crazy. I had to add a ton of crisco to make it workable, and then it was just extremely sloppy (showed every little bump, stretched VERY far when trying to put it on the cake). So I was just hoping for suggestions. I really like the taste of this fondant and that it doesn't stick to the roof of your mouth and melt like MMF, but I liked the texture of the MMF I have been using WAAAAY better than this one came out. Should this have the same texture? (Sorry for the book!!!)
I had a similar problem too, just like TSI-love. I made a small test batch though. I did only for a pound of sugar and so reduced the quantities. It was raining that day but I didn't use all the 1 pound sugar. I stopped when the consistency of the fondant seemed firm enough. Then I let it rest for 24 hrs and when I took a small piece out of it, it kind of broke, it didn't stretch like the wilton one. So I kneaded it with Crisco to make it stretchy. It was stretchy alright. I mixed in some gumtex to make roses. It was too soft, because the balling tool didn't ruffle the rose. And even after about a week, the rose isn't dry. I haven't covered a cake with it, but when I was balling it on the sponge pad, the sponge pattern actually came over the fondant. Well I don't know if I am supposed to mix more sugar or something else ? Any clue anyone ?
I love this recipe and I haven't gone back to marshmallow fondant since. My little 8-year-old brother thinks that it tastes just like MMF, and considering that the ingredients in marshmallows and the ingredients in this fondant are nearly identical, that's understandable. Still, he and everyone that has tried this recipe absolutely LOVE IT. It works much better than store bought fondant and isn't a terribly sticky mess to make like MMF! Thank you, Michele, for sharing!
I just made this fondant and I noticed that it didn't come out smooth. The fondant is resting now so I'm hoping that it will come to overnight. The fondant currently has a lumpy look to it. Is it suppose to look like this or did I do something wrong in the process?
I just made a batch - feels like close to a kilo of fondant - quite a bit. Cost aprox $7.50 NZD to make. I split into yellow, white and choc. It's winter here at the mo so it's cold, and when I touched it this morning it was quite hard. Heres hoping a quick blast in the microwave and some kneading will it soften it up. TRES excited about trying this fondant.
For those of you adding tons of powdered sugar in the heat and humidity, then it turning out hard, that is your problem. I know it looks bad, but just leave it soft and wrap it and leave it overnight, then check again the next day. You may need to add a bit more powdered sugar, but not as much as the day before. I did it myself last summer. It was real hard the next day and tearing so I kept putting glycerin in it then it finally got nice again. Also, wait for the syrup to get room temp or a tiny bit warmer before you begin to add it to the powdered sugar. If it is too warm, it is runny after 4 lbs of powdered sugar. Just wrap it and leave it alone, it'll firm up on it's own and still be pliable.
I made a couple of batches of this fondant over the weekend and it was really hard to work with. The fondant was hard and it was quite a work out to knead. However, I do remember that the liquid was too hot when I added it to the sugar...could that be why it was so stiff??
Any input on my question?? my fondant came out quite hard and even with lots of glycerin it would still very hard to knead. Although, when I was making it I did add the liquid while it was still hot...could that be the reason why it turned hard??? any inputs will be appreciated, thank you!!
BTW, I do love Michele's fondant, thank you Michelle!!!
I normally make marshmallow fondant but I need something a little more durable and I want it organic... and Yum yum yum, I just made this for the 1st time, and it's fantastic! I used organic powdered sugar, organic agave nectar substituted for the corn syrup (used 1/2 c. agave nectar mixed with water otherwise it'd be too sweet), and organic vanilla, butter & cream (I am very lucky where I live - all that is available). The only non-organic ingredients I used are the Knox and glycerin, but now that I know I'll have uses for both, I'll get both in organic and I'll be the 1st baker in San Francisco offering 100% organic fondant! It's a little ivory form the agave, but I'm totally OK with that! Thank you!
Tonight is the 2nd time I've made this fondant. The first time was frustrating but the fondant turned out okay on the cake itself. It just took a long time to get it to where it needed to be. Tonight, I am not sure if it will turn out or not. I just need to know if after the fondant comes out of the mixer if it is very sticky? Any help would be greatly helpful. Thanks!! FYI: Typically I make MMF, but I am trying to switch to this due to all of the rave reviews.
I made this fondant yesterday for the first time. I have tried to make MMF but it was so messy and sticky I couldn't stand it. I am a novice baker so I looked for something easier. After reading all the reviews and comments for this recipe, I decided to give it a try. I don't have a KA mixer so everything was done by hand!!!! I have mixed reviews.... I love the quantity that the recipe made, it tastes great, and really inexpensive. I have to work on the consistency (too soft even after letting it sit overnight), getting my colors right (I needed several different colors, so i added the colors after it set), and whether to use crisco or powdered suger to work it. I have to make it again (but not very soon since I put half the batch in the freezer!!!) to work out the "kinks" but I would definitely recommend this reacipe
How much will this recipe make? I am making a cake this weekend with a 9" square, a 7" round and a sculpted zebra that would need to be covered. Do i make two batches right off the bat or do you think one will be sufficient?
I made this recipe this morning and used it one hour later! I've made it a couple of times before, but I always left it overnight. I realized too late last night that I was out of corn syrup! Argghh! Ran to the store this morning and then made the fondant. I really hoped that it'd work and it did...beautifully! I made the white chocolate version, so yummy! This is better than any pre-made fondant, so much cheaper, and easier to get.
Help! My gelatin won't firm up--why? I put 3 tbs of KNOX unflavored gelatin on a 2 cups of milk following the instructions. I even tried putting the mixture in a ref and still no luck. What am I doing wrong?
Never made fondant never tried it almost whimped a few times at just buying the wilton brand but alays put it back on the shelf, I made this recipe today and it turned out so nice, I followed the directions to the T and it looks just beautiful, it's resting on the sink counter all wraped as the directions indicate and I ended up using a spot more of powder sugar, the directions looked a little intimidating, but they are very easy to go by. I can not eat this but I'm sure my family will enjoy it I have 4 seperate cakes to do for my family on the 27 this month. Thanks to all who share thier tips and recipes.
Those of you that have had problems, don't give up! This is absolutely the best stuff ever :). There are so many things that can affect things made from scratch - definitely don't add the liquid to the PS when it is hot, let it cool first. I always stir mine as it is cooling so I don't have problems with it forming a skin on the top too. Don't over-add PS either, like I said before - you can always add more but you can't take it away!
I tried a tiny nibble of the fondant I made yesterday holy cow is this good or what, my husband always thought fondant would be sickning sweet was he in for a suprise when he tasted it this changed his mind he really liked it. This recipe is a keeper I will mke cakes with it no problem, the texture and everything about it is great.
Okay... help me out here:) I tried this fondant again, but to be fair; I did half the recipe. It seemed soft right after I made it, but I put it in the fridge anyway and left it alone overnight. When I took it out the next day to use it, it was kind of soft, but still tearing a lot. SO... I mixed in a bunch of glycerin and made it soft so that I could use it on the little cake I made. After I put it on the cake and rubbed the sides on, it seemed like it felt sort of crumbly on the outside, not smooth and very soft like MMF. The taste is what keeps making me retry this recipe. Everyone likes it better than MMF. PLEASE HELP!
ok, I'm going to try this today but wondering, a question that I haven't seen answered yet, was how much does this fondant recipe yield? Anyone tell me? I'm excited to try this! Thanks Michelle!
When I make this, I shove it in an old plastic shortening container. It fills it to top, and then a little more. I covered an 8 and a 6 and made a fondant bear that was about 6" tall including legs, and part of the cake had 3 layers. Plus stripes and dots and I still have enough to cover another 8". So definitely enough to cover a 6, 8, and 10,
Thanks sooo much! I just made it and OMGOSH! It's SOOOOOO good! I can't wait to test it out on my cakes tomorrow, so fondant can sit..Someone stated it's a little work, but SOOO MUCH easier than MMF for some reason. Maybe because this it's already so pliable from the glycerine. Even I added that to my MMF an it still took a lot of kneading..so I'm so far happy with this!! YAY!! One question is I used CK glycerine and that can be expensive for this fondant, but does anyone use Wilton brand ? It would be cheaper if it works just as good. Thanks and I"m soo excited to see how this works tomorrow on my cake!
OMGOSH!! THIS is the ultimate fondant for sure! I will only go back to MMF if someone requests it..otherwise,,this is my ideal fondant for now on! I love this stuff and the fact you don't need to reheat it if it feels too tough..just to add glycerine to loosen up..I LOVE< LOVE< LOVE this stuff!! I'm sooo glad I tried it!
I am making a jewelry box cake for my grandaughter 4th birthday next week. I will be covering a double layer 9 X13 and a top the same size. Will one recipe of the fondant cover all of this? Thanks, can't wait to try it!!!
Made this recipe tonight, and after a few little glitches, it's now resting. It tastes wonderful, and, as others have said, it is so easy to knead. I'm hoping that when I use it on my cake tomorrow, it will be just as good as I think it will. Thanks Michelle for the recipe, and all others for their tips and help.
1 batch will cover a double 9x13 and lid, you can roll this this very thinly. You can find glycerin at walmart or any pharmacy. If it is USP grade, it is better than food safe. Much cheaper than Wilton or any other brand I have found.
I made this tonight and I am in love with the taste. It's raining out so even though it's a little sticky yet, I didn't add more sugar. I will knead it out and if it needs it, I can always add more tomorrow. It's super important to strain the gelatin mixture before adding it to the sugar because if you don't, you could end up with small clumps of it in the finished fondant. I didn't have a mesh sieve so I'll just pick em out as I go.
I've made this recipe a few times and it usually turned out great, but the last time I made it, it ended up with a bubbly texture to it. Any ideas why?
This recipe calls for "cream" - what does that mean? I'm used to making MMF and I wanted to try this out after all the great review. Does the cream mean whipping cream? And is using milk just as good? Thanks for any replies :)
I made this yesterday and was a little concerned that it was going to have little bits of gelatin in it. Even though I did strain it per the recipe, I think some smaller bits passed through the strainer. Well, today I went to taste a little bit and was first of all VERY please with the softness and texture of the fondant (I didn't find any little bits of gelatin), unlike MMF which is usually really hard and requires microwaving. Secondly, the taste was wonderful!! Now, I love the taste of MMF (especially after having tried wiltons-yuck) but this fondant is the bomb!!! I have yet to use it to cover a cake or to make fondant accents with but I am very hopeful that it will work as good as it tastes! I also hope to find that it holds up to coloring well too! :-)
THANKS for sharing this recipe!!!
Today is my first try to make this fondant. I plan on halving the recipie for a small cake and my question is: do i Need to reduce the one minute and the two minutes times for the microwave for a half batch?
I went to my local Safeway store today and looked all over for Glycerin. Not too many people knew what it was. For whatever reason we passed the pharmacy and I asked my husband to ask the Pharmacist. He thought I was nuts but he asked anyway....and low and behold, they had it behind the pharmacy counter. It was quite pricey.... it was $10 for a small bottle (I didn't look at the oz on it) but you can buy it cheaper online. Do a search if my link below does not appear within this comment. I came across one for $5.00 for 10oz. Glycerin is a softening agent. Found and used in a wide variety of things. http://www.eckraus.com/FLV310.html
ABOUT GLYCERIN: (FLV310) Use Glycerine in your wine to give it more body. Glycerine increases the wine`s mouth-feel giving it a fuller, more pleasant texture. Glycerine also smoothes over some of the harsh characteristics that are prevalent in most younger wines. It is a colorless, odorless, viscous syrup that has little noticeable flavor except for a slight sweetness. That makes it perfect for taking any wine and turning it into a big, macho red. Glycerine can also be used in cordials to enhance their body.
I see no one has answered the question yet about making this without glycerin. Does anyone have an answer? I've gone to several stores and I just can't seem to find it. I even have a bakery supply store by my house and they don't have it in stock. Any advice would be great! Thanks!!!!
Ok, I found glycerin and made this this morning using this exact recipe and while it tastes amazing, I kept adding glycerin but it kept taring. It tore and was kinda dry. I'm not 100% how this cake is going to turn out. I may have to peel it all off and start over with Satin Ice. I will try this again with the updated recipe of 2TBL that I found, and I really hope it works. I'm so disappointed. I've never had success with making my own fondant and I really want to.
in a total pinch you can sub. corn syrup for glycerin. hope that helps. i have done it several times when i have run out and it will work. i do prefer the consistency when glycerin is used.
Made this fondant last night. I usually make MMF, but thought I'd try this instead. I didn't consider it to be that much work, but even so, the result was excellent. My batch came out nice and smooth and durable enough to do just about anything with. I will probably still add some tylose when making figures, but this is definitely my go-to recipe for fondant from now on. Oh, and the taste is delish. Thank you Michele for posting this!!
Can this be made just as well by replacing the microwave oven with a double saucepan on the stove?
I do not have a microwave and would like to try this recipe.
It is amazing how many things one can do with a double boiler or double saucepan.
Many thanks.
"Can this be made just as well by replacing the microwave oven with a double saucepan on the stove?
I do not have a microwave and would like to try this recipe.
It is amazing how many things one can do with a double boiler or double saucepan.
Many thanks."
I started with and still use a double boiler. Microwave ovens have so many power variations that a true time and setting can be established. It's also easier to watch in a double boiler.
The microwave is faster, but it's not my favorite way to cook. It is so easy to make the mixture too hot. Not only does this take longer to cool, but it can ruin the gelatin and crystallize the corn syrup.
Thank you to all for the nice comments. I really appreciate them.
I love this Fondant! It was so easy to work with and tastes great! I am going to try adding some white chocolate to it next time! Thank you so much for this receipe.....it just made my life so much easier! xo
I made this fondant recently and I will say that I will NEVER buy Satin Ice or Fondx ever again! It feels the same, tastes way better and is super easy! Thank you for this recipe! :)
I always use MMF. I just finished a wedding cake and delivered today. For some reason my MMF was not working right so Indecided to make this. I have to thank you. This is by far the best and I doubt I will be using MMF ever again. Super easy to make and was wonderful. The only problem I had was it was to elastic and I couldn't get it to roll out. Not sure if something went wrong during making. Quick fix I heated it up in the microwave for 15 seconds and kneaded it and wow it rolled out beautifully. Thank you again for sharing this recipe. Will for sure continue to make this. I can't wait to try the white chocolate or chocolate.
I have only use fondant once and it was store bought... It was horrible. I really want to use fondant again and was wondering how this is in comparison?
I love this fondant and normally I don't like fondant period, so I was excited this worked out. My one question is it kept sticking to the mat I was rolling it out on, I tried using more powdered sugar but by the time i got it to the point that it wouldn't stick it was so dry and cracking can I use shortening or something? Any suggestions?
I came across this recipe a couple of days ago and decided to try it. AMAZING. Not only is the flavor great, but this fondant is so smooth and elastic and better than any other fondant I've bought! I measured the powdered sugar out on my husband's postal scale cuz I'm obsessive like that I guess...lol...and used just about 3lbs and 2oz....at first I was a little scared and thought I should mix more sugar in, but I decided to wrap it up in plastic wrap and let it cool...and it turned out perfect! I'm so excited! I rolled the fondant out with a little crisco on the table made a little mini cake for my daughter's 1st grade teacher for appreciation week and it went on flawlessly! Can't wait to work on my Animal Muppet Cake order tomorrow! Thx so much for sharing this recipe! I hope I never have to buy fondant again! =)
Well I've been meaning to try this recipe for months and I finally did tonight. It's currently resting and I'm sure I'll come back to comment again once I pull it out in the morning. I had previously read all the comments, but didn't just before making it and now I kinda regret it! It is a bit hot and humid here (100 degrees today...ugh) and I had to keep adding the sugar to keep it from being so sticky while it was mixing. So I fully expect it to be too hard and cracking tomorrow...
I was surprised that my hubby found glycerin with the cake colors at Michael's. But I think I'm going to look at my pharmacy to see if I can find it cheaper. This fondant comes highly recommended and has wonderful reviews, so I am very excited. I have customers who specifically ask for NO FONDANT because they don't like the taste. And I've never even made MMF bc this recipe was given to me before I ever got a chance to try it! So thanks in advance for the great recipe...I'lll be back to give my update in the next day or so!
After trying other MMF recipes and failing miserably, I just about gave up on homemade fondant. While looking through the recipe section on this site, I came upon your recipe and decided to give fondant one last try (I really hate shelling out the $$$ for Satin Ice). Boy was I glad I did. I will never buy Satin Ice again. This fondant is fabulous!!!!
I made this fondant last night to decorate a few dummies for the up coming bridal show. I am very very pleased with it. I used water instead of milk and did not add any flavoring and it still tasted great. After letting it set overnight, I put it in the mircowave for a few minutes as it was a bit stiff. It is softer and can roll out thiner than satin ice. Now on to another batch I will be colouring purple. Great recipe. I purchased glycerin from Walmart Pharmacy $4.49 for 100 ml bottle much cheaper than the Bulk barn and Michaels.
im just a starter in cake decorating, and i am very much frustrated on my first tried fondant that is the reason why i came to this page. so i tried this fondant and i am very much happy with the result. i am living here in the Philippines and its quite humid here, but this fondant is so perfect. ..i have no problem at all..thanks for sharing.!
thank you for the wonderful recipe! The taste is great! Only problem for me was the texture: I couldn't find powdered gelatin so I subbed gelatine sheets (using same weight) and the paste came out way too soft... Any ideas on how properly subbing gelatine sheets for gelatin powder? Thanks!!!
I have found my new fondant recipe!!!! Thank you so much. MMF was driving me crazy. It cracked constantly. This recipes never cracks and has the perfect flavor. It worth the extra steps for sure!
When I make this recipe my fondant comes out transparent when I roll it to cover a cake. Any ideas why this is and how to fix it? I want to cover a chocolate cake with white fondant, but I can always see the cake underneathe. Thanks.
I realllllly love this recipe!! It was easy to us and perfect!! I normally use carma fondant but this is even better!!! I love the texture and the whole experience, the only concern I have and please correct me if I am wrongs, is the gelatine supposd to have an annoying smell? I added like 4 tsp of vanilla to cover the smell but it bothered me.
I don't usually take the time to say anything on the recipes I get off here but I have to say I absolutely LOVE LOVE LOVE this recipe! It is my never fail recipe. I agree with others the texture is so smooth and wonderful! Thank you so much for posting (and updating) this recipe! I use the double boiler instead of the microwave....takes a little longer but like I said this is my never fail recipe. Sometimes I don't have the gelatin and it still comes out wonderfully! Takes the food coloring wonderfully as well. Many thanks! ;)
Can you use this fondant on cut out cookies? I've used MMF before, rolling it, cutting it with my cookie cutter and then applying it to cookies when they come out of the oven. The heat of the cookie makes the MMF stick to it. Do you think this fondant could be used the same way? Thanks.
sashad - yes, powdered sugar is the same as icing sugar.
Been using this fondant for years. Love it. I actually got it from a Colette Peters book. I've made some changes to it to make it my own, have gotten only excellent reviews on it. I don't understand why anyone would buy their fondant when they can just make this. And I will never understand why anyone would use marshmallow fondant. TOO sweet. That's the base for Satin Ice and I don't like it at all.
Wow. I'm surprised at how many comments this post still gets.
I apologize for not answering any questions for quite some time. I do not do cakes anymore and I have not gotten any notifications of posts to this thread. Thank you thank those who answered a question or two for me.
So if anyone wants to get in touch with me, my email address is: [email protected] . I do check my email regularly.
Thank you so much for all the wonderful compliments.
This is still the best recipe ever! Tried it for the first time today after trying different fondant recipes, MMF and even trying homemade marshmallows and trying to melt them down and make MMF.
For people who are surprised at how much this tastes like MMF, go look up a recipe for homemade marshmallows! This takes you through the steps of combining the ingredients of marshmallows+powdered sugar. Just beware, do not take another recipe and try to tweak it to make fondant!! I've tried multiple ones and it just doesn't work. Your fondant turns out really hard, and really breakable and NOT stretchy.
So if you like not having store bought mallows laying around for fondant, because really, what is in those things, use this recipe.
This recipe has all the liquids figured out just right. I'd be curious what would happen if you whipped it into mallows....hmmm
To answer some of the questions that keep popping up:
What can I use in place of the glycerin? Nothing, glycerin is a humectant that pulls moisture in, keeping the fondant from drying out. Since the only ingredients in glycerin are....glycerin, you cannot make it nor replace it with something else. A google search will tell you where you can order it.
What can I use instead of corn syrup? Make your own syrup: one part water to one part sugar, boil vigorously and stir until the sugar is dissolved. Measure out how much syrup you need.
What is powdered sugar? This is also known as icing or confectioners' sugar.
I have gelatin sheets, how do I use them? You grind them up and then measure out the proper amount.
Why does my gelatin smell?! Gelatin is made from either animal or plant parts. The smell is rough until you get used to it. Once you mix it with your sugars, you won't smell it. If you still do, do NOT keep adding vanilla extract or other things to cover up the smell. You are going to mess up your liquid:solids ratio.
I bought raspberry jello to use instead of gelatin, since it seemed less likely to change the fondant consistency than, persay, coloring gels while trying to achieve a pink color. Will this be acceptable? If so, should I adjust the recipe any? (Ie: use more jello than you would gelatin, use less sugar, etc).
The jello is probably not a good substitute for the gelatin. It will make a great flavoring. The pectin might make a difference in the final product that can be fixed with a little glycerin. I really hope this works. Please update us on how it goes, please.
Thank you for the response! I ended up experimenting a bit to see what results I could get. The jello alone did not "bloom" like it calls for in the recipe, so I tried again with two parts gelatin and one part jello. It turned out rather nicely! I was worried that I didn't use enough jello to properly color the dough, but to my surprise (and slightly to my horror, since it shows exactly how much red dye 40 is in a little box of jello!) the fondant turned out a really nice shade of pink, almost exactly the same color as what I was aiming for!
I will say, though, that the extra sugar made straining awfully difficult, and a good 20 minutes of the process was me trying to sift the gelatin solution through. I ended up using a spoon to try to speed up the process, but I did so a little too quickly and some of it spilled out over the side of the mesh. Thankfully the specks didn't show up too much, and what did show up was easy to hide by putting it towards the cake.
Overall, the fondant with the jello worked 10/10! :) Once I learn how to format pictures into the forums I'll add one of the final product (or maybe just the fondant. This was also my first time ever using fondant, so there are some rather obvious mistakes on the cake that are a bit embarrassing).
I'm so glad you experimented and thank you for letting me know about results. It seems like a great way to color and flavor the fondant. I will definitely keep this in mind. Most food colors don't work well until the fondant has set and the color must be kneaded into it. This is quite a job. :)
Oh yes, I'd imagine ^^" And the color did work nicely, but to my dismay the flavor didn't show very well once I started adding in sugar beyond the initial two pounds. That makes me think that adding a second tablespoon of jello would work nicely for flavoring, although for a nice bright color one tablespoon should do.
Also, since I don't see much here about portions, I have to say I was surprised at how much fondant I got out of this. I was reading on various websites and they were saying that a basic 1 layer round would need a pound of fondant, but I easily covered the most of four layers of cake with about that much. I would probably need 1 1/2 if I was covering the entire cake with the pink (I instead used a recipe for MMF to make a small ball of white fondant for a portion of the cake) but either way this is a good recipe if you want to make a bunch of fondant for a few cakes in one big batch!
For anyone in a corn syrup pinch like I am (corn syrup is not readily available and a little expensive where I live so I have to use glucose syrup which is dirt cheap), this is what I did: I followed the recipe as it is but added 1tbsp of cream to the 1/2 cup stated (making it 140ml of cream) and used 2 tbsps of glycerin. The first time I tried this recipe, which was last week, I added 2 tsps of water to glucose syrup (hence 240ml glucose syrup + 10ml water and melted the mixture in the microwave for a few seconds till it had a consistency like corn syrup. I read somewhere on this site that glucose syrup could be used for fondant in this manner. I let it cool before using it). It didn't work out too well for me (or out of my silliness I may have added a little more powdered sugar than needed and when I tried kneading it for my cake, it was almost impossible to get it pliable). Whatever the case, seems like the second time is a charm.
Last night I made the white chocolate version of this recipe. I was expecting it to be tedious and difficult, but it was actually quite simple. Just follow the instructions step by step and it's pretty easy.
The fondant is spectacular. It tastes amazing, which is going to be a problem for me, as now I'll actually want to eat it. It becomes pliable with minimum kneading, and has a lovely consistency.
I have one question though - how much will white food colour lighten this fondant? Will it lighten it enough to be used as white fondant?
I have never tried to whiten the fondant, so I can't give you a direct answer. However, if you use gel color, it has glycerin in it and can change the consistency of the fondant. Powdered color usually leaves specks.
Thank you for the compliment on the recipe. You made my day. :)
I have never tried to whiten the fondant, so I can't give you a direct answer. However, if you use gel color, it has glycerin in it and can change the consistency of the fondant. Powdered color usually leaves specks.
Thank you for the compliment on the recipe. You made my day. :)
Thanks anyway! And you're more than welcome. You have no idea how hard it is not to eat this fondant as I go - and my husband, who hates fondant, loves it.
Hello everyone, I'm new. I basically created this account so that I could complain about how ambiguous these instructions are, lol.
For one, milk isn't listed in the ingredients at all (cream is), but step 1 says to put milk in a cup and add some gelatin. The inconsistency here is pretty annoying since cream is so much thicker than milk (especially if you do not buy whole milk) and can obviously affect the consistency of the final product.
Later, in step 10, should the oil be spread on thick or thin? It says "think" so it could go either way. Common sense says thin, but what do I know since I've never made fondant.
I've seen several people on this site praise this fondant but then mention that they have to alter the recipe in some way, like using different liquids or not as much sugar, etc. If this is the case, why give this recipe such high reviews?
I apologize if this post comes across as negative (I sure know how to make friends, right? lol) but I'm just one of those people who likes/wants very specific instructions--especially as a new baker. I praise Michele Foster for taking the time to add so much information to this post but I still think that it can be better for the noobs like me.
Newcaker, yes you do sound rude and disrespectful. I admit that there are some typos and inconsistencies in the complete write up. However, I have answered all of the questions you have MULTIPLE times.
To make things clear:
Milk, water, cream, half & half, liquid creamer, or just plain water can be used.
As for the oil on the plastic wrap, YES, it is a THIN layer.
The reason people praise this recipe is because it is very versatile. It tastes great and is easy to use.
You may be "Noob", but that is no excuse for your comments. You say you appreciate what I have done, but you criticize it so disrespectfully. This post was put up quite a few years ago and, frankly, I'm sick of answering the same questions over and over. So there are mistakes. It happens. It took me a year of trial and error to come up with a recipe that I like. EXPERIMENT. I did and fondant was completely new to me.
In the future, please be courteous when you would like information.
This is in response to Newcaker112's comments which, by the way, greatly offended me. I am rarely on CC anymore, but the experienced cake decorators on this site had a huge impact on me when I was just beginning. They were so open and willing to share their knowledge and I never asked a question that didn't get multiple answers.
I guess you could have called me a newbie, which according to Urban Dictionary ... well, I'll let you read it. Newbs are those who are new to some task and are very beginner at it, possibly a little overconfident about it, but they are willing to learn and fix their errors to move out of that stage. n00bs, on the other hand, know little and have no will to learn any more. They expect people to do the work for them and then expect to get praised about it.
Newcaker112 calls herself a noob and I believe that might be appropriate. Next time, a "thank you for sharing your knowledge" might be the way to go.
Hi "THAT" Michelle Foster (Am...am I supposed to be embarrassed?) If you're sick of answering everyone's questions, perhaps it would be easier for you to edit the post again. Clearly you've already had to do it once before. Just a thought.
Why do you have to microwave the mixture on high for 2 minutes just to melt the butter? Doesn't butter melt in like 45 seconds? How soft is too soft? If we put it in a smooth ball before wrapping it up, why do we need to knead it into a smooth ball again the next day...did it suddenly get wrinkly while sitting on the counter? Perhaps these are all ridiculous questions to you since you have made this recipe several times over, but I'm sure I'm not the only person who has been wondering them.
I ended my post with praising you for putting so much information into your post, but hoped you'd see it as constructive criticism. I do appreciate all the work you put into it, but I'm not going to apologize if you feel attacked when that clearly wasn't my intention whatsoever.
Mbt4955, EAD. Hopefully you are just a "newbie" and not a "n00b" and you can figure out my acronym. ;)
newcaker 112: you should be ashamed of yourself. It is people like Michele and other selfless professionals (unlike you) who make baking and decorating an enjoyable learning experience BECAUSE OF THEIR WILLINGNESS to share their expertise and recipes that took them YEARS to perfect. I registered only to support Michele in responding to your absurd posts. IF you had EVER tried working with fondant, you would know how the slightest change in ambient temp, humidity, among many other factors affects EVERY KIND of fondant differently due to differing recipes and ingredients. Working with fondant is very complicated and requires a long learning curve - something that you clearly have no patience or aptitude for. Maybe you should just close your account with cake central now and find a new hobby.
Michele - I am so sorry that something that should be enjoyable - the knowledge that you so generously share with people you don't even know has become ugly and tainted by someone like newcaker112. I come to this site to expand my knowledge base and could not do that without help and insight from people like you. Please do not be discouraged. there ARE people who have a LOT more decorum and gratitude than the self proclaimed NOOB newcaker112.
THANK YOU, Masranieri1. Wow. I am so touched. What you wrote made my day.
I developed this recipe almost twenty years ago because I could not afford packaged fondant and it was Wilton. Several years later a friend requested to post it on Cake Central. I thought nothing of it. I was wrong.
Wow..Newcaker112. What an ungrateful obnoxious individual you are. I almost pity you ...almost. As a long time member of this site, I would remind you that there are many contributors here that give of their time, knowledge, expertise and at times, recipes that they have spent countless hours perfecting only to share with us here. Your immature and selfish comments are unwarranted. Some of the contributors here have gone on to market their own cookbooks but still give of themselves here on CC. Thank you to all of those that help! I would suggest that in the future you practice "tact" if you are asking for something of others. Honestly, If I were Michele, I wouldn't have bothered to reply to your rude comments. Totter back to your kitchen now and give thought to how you treat others. Compassion and kindness will get you far in life. Regards
I have WONDERFUL defenders here. Thank you so much to everyone who not only defends me, but appreciate what I've done
I know there are problems with what I wrote, but I am unable to edit it. I've tried. My mistakes are just one of the reasons that I answer questions. It was also written in 2009.
I am about as new at this as anyone commenting to date! First, I have to say how grateful I am to you, Michelle, for taking the time to share your recipe and experience with me. I'm excited to try out this new adventure! So thank you for posting your expertise. And to all the others who take time to share. It isn't easy writing recipes for others to use - there are so many factors to a recipe turning out. Right up to the temperature of your hands!
I'm the type of person that reads a recipe BEFORE I go to the store so I know what I need to buy. Substitutes not necessary - unless you can't find the list of ingredients. I usually don't have a problem.
Thank you, once again, for sharing your recipe and experience. My daughter in law asked me to make a cake for my granddaughters birthday party with a "Tangled" theme. Wish me luck! I'm going to try this fondant recipe. YES, I'M A FIRST-TIMER! When I try something new, why not go BIG?! Thanks again.
Debbie
PS. I'd be happy to take any tips or advice you're willing to share!
I am about as new at this as anyone commenting to date! First, I have to say how grateful I am to you, Michelle, for taking the time to share your recipe and experience with me. I'm excited to try out this new adventure! So thank you for posting your expertise. And to all the others who take time to share. It isn't easy writing recipes for others to use - there are so many factors to a recipe turning out. Right up to the temperature of your hands!
I'm the type of person that reads a recipe BEFORE I go to the store so I know what I need to buy. Substitutes not necessary - unless you can't find the list of ingredients. I usually don't have a problem.
Thank you, once again, for sharing your recipe and experience. My daughter in law asked me to make a cake for my granddaughters birthday party with a "Tangled" theme. Wish me luck! I'm going to try this fondant recipe. YES, I'M A FIRST-TIMER! When I try something new, why not go BIG?! Thanks again.
Debbie
PS. I'd be happy to take any tips or advice you're willing to share!
Debwidi, thank you so much for your kind comments.
I don't know what tips to give you. If you have worked with packaged fondant that helps, but this recipe gives a different texture and it doesn't take as much effort to get smooth before rolling it.
If you have never worked with fondant that's a whole different story. The temperature of the base liquid is extremely important. If it is too cool it won't mix properly. If if is too warm the seemingly natural thing to do is add more powdered (confectioners) sugar. Don't. Even if it's very sticky wrap it as directed and let it set. This gives the gelatin time to absorb the liquids and to swell. If it is still too soft, work in small batches adding powdered sugar until it feels right. It should feel like slightly stiff silly putty.
Take a small amount to knead and roll out then left to see how it handles if it makes you mad, keep kneading.
Stiff fondant should have small drops of glycerine kneaded into it. Shortening can be used if necessary, too much can weaken it.
I hope this helps. Please ask if you have any more questions.
Thank you for your courtesy. It is greatly appreciated.
Hi Michelle I no you are probably sick of hearing this but I have made your fondant recipe twice now and followed the recipe exactly but both times it's been so sticky and soft for me I have added so much more powdered sugar but the stickyness remains I really love your recipe but I can't figure out what I am doing wrong
Hi Michelle I no you are probably sick of hearing this but I have made your fondant recipe twice now and followed the recipe exactly but both times it's been so sticky and soft for me I have added so much more powdered sugar but the stickyness remains I really love your recipe but I can't figure out what I am doing wrong
If you have not let it rest long enough, I always suggest overnight, it will likely be very sticky. It must be allowed to rest for the powdered (confectioners) sugar to absorb any liquid.
If it is still sticky after properly resting, take fist sized pieces of fondant and knead in powdered sugar AND small drops of glycerin. Once these are of the proper consistency, knead all of it together.
Humid weather and heat can wreak havoc on fondant. Mixing the cooked liquid into the powdered (confectioners) sugar will give you sticky fondant. Kneading in color with a glycerin base or just glycerin can work wonders.
Right now, this is all I can think of suggesting. Keep trying and remember that it took me over a year to get the recipe to work well for me
Hi Michelle. I need help. I tried your fondant twice. And I absolutely loved the taste and texture more thatn the store bought or the ones I used to make from scratch. Your fondant was the best of all I was extremely happy when I found out your recipe.. it was very easy to roll and work with it untill after few hours I noticed my fondant lookinh wet and shiny. I got completely heart broken.. my cakes were at room temperature no humidity nothing yet my fondant looked wet and sticky. I wonder why?
This has never happened to me so I'm going to throw out some ideas.
One possibility is putting fondant on frozen cake. As the cake thaws, moisture can bleed through the fondant. Most likely this will dry with a little time.
Refrigerators have a lot of humidity. This is another possibility. This can dry as well with time.
I don't know what your base frosting is. If it is thin at room temperature then refrigerated, this could be a cause.
Unless your cakes are weeping and falling apart, let them have time to dry and you should be good to go.
Touching wet fondant will leave marks and seriously bum you out, so don't
I hope I have been helpful. If not, maybe someone else will have more useful answers for you.
HI Sugarflowers! I'm so excited to try your famous recipe I've heard so much about. I tried to skim through all the comments to get my answer but as there were so many comments I may have missed it. When adding chocolate, can you use candy melts or regular chocolate chips (I'm using white)? I don't want to screw it up. Once I've done it right the first time I'll feel more confident to experiment. Thanks so much for all your hard work developing this recipe!
I suggest using real white chocolate. The cocoa butter is what really adds to the flavor and texture. Candy melts might cause the fondant to seize or become crumbly.
Comments have been left about the use of white chocolate but not why. Some may prefer candy melts, I do not. This is strictly my opinion
I doubt if your choice of chocolate will cause a problem. The liquid being too warm and/or too much powdered sugar are bigger risks. The liquid should be about 100F. If the temperature is correct, you should only use about 6 1/2 cups of powdered sugar or a little more than a 2 lb bag and a half. It's much easier to knead in more powdered sugar to fix too soft fondant than to try to fix stiff fondant.
I hope you enjoy the fondant. Please let us know how it turns out for you.
Hi sugarflowers!! This recipe has worked like a dream! But I need to make black fondant. Adding only gel colors didn't make it jet black. But I know cocoa powder will help deepen the color. Can you please help me with the cocoa powder addition?
How much cocoa to add?
how much sugar to replace?
Thankyou so much for sharing your knowledge with us!!!
Hi, I do hope someone out
there can help me. Can someone tell me how many gelatin leaf I will need
to make this recipe. As I can only find gelatin leaf in my area
here.I have tried putting the equivalent amount of gelatin powder to leaf (3 leaf for 1 tbsp), reduce it, but my fondant still too soft, tear and crumbly. I end up using more powder sugar than suggested. Thank you in advance for your help
Based on what I have read, you are using the correct amount of gelatin. So your texture problems are caused by something else.
The temperature of the liquid may be too warm. It should be about 105F. This will make the fondant seem too soft thereby making it appear to need more powdered sugar. Wrap it well and let it set over night. If it is still soft knead in some powdered sugar to get it to the right consistency.
For tearing problems, try kneading in drops of glycerin into small, manageable pieces of fondant, then knead it all back together. Let it rest again for about 30 minutes.
First of all thank you so much for sharing this recipe and thank you for answering questions! I've made this recipe about ten times total and refuse to give up until I've mastered it. I wrap when it's still soft and let it rest overnight but it's like a brick the next day. I know I never add more than the 3.5 lbs of PS but maybe I'm adding too much? I'm able to add some glycerin and knead it until it's softer but I have a hard time rolling it nice and thin which is giving me trouble when I apply it to cakes. And I'm using a heavy rolling pin but I still can't get it as thin as I think it needs to be. Admittedly I'm new to fondant and have never bought commercial so I'm unsure of what it should really be like. I'm making the version with 3tbs gelatin and follow everything else to a "t". Once it has set overnight and prior to kneading, should it be a solid firm brick that I have to struggle to break a piece off of or am I adding too much PS?
It sounds like the base liquid was over cooked. This happens a lot when using a microwave. I prefer to use a double boiler. Over cooked liquid ruins the gelatin which then makes the fondant hard the next day. Even if the stove top is used, the gelatin got burned. It will look fine while using it, then the next day all there is a giant rubber ball.
I'm sorry you had so many problems with it. May things go better in the future.
I know what I typed many years ago says to cook the base in the microwave. Now I strongly suggest that it NOT be. A double boiler works great and it's much easier to monitor the liquid. If you don't have an actual double boiler set (I don't), put a "lift" inside a pan of water. I use a 4 cup Pyrex liquid measure cup. I have a small tripod stand that holds it off the bottom of the pan. I have had it over 20 years so I don't remember where I got it. A mason jar ring will work.
Please remember that it took me over a year to come up with this recipe. I went through a LOT of ingredients before getting it the way I wanted. Some batches were complete disasters.
Different climates and ingredient properties make a world of difference. Similar products are not the same. It will take practice and the willingness to toss a batch and try again to make what works for the individual.
Considering there are 1 1/2 cups of liquid just to start, 3.5 lbs of sugar is reasonable. I have been making this fondant since 1996, so I'm absolutely positive about the amount.
Use less if want then let me know how it turns out.
As for how many cakes it covers, that depends on how thickly or thinly you roll it. A properly made batch makes roughly 4.5 pounds.
Viyona, liquid glucose works great. I've only used it once because it was not readily available for me.
My guess is that you need to use less powdered sugar. Add the powdered sugar slowly until the fondant wraps around the dough hook. You might have a pound or so of powdered sugar left. Wrap it, let it rest on the counter overnight, and then check it. If it is too soft, knead fist sized balls of fondant with powdered sugar until it's firmer but pliable.
Thank you!! I had never made fondant.. nor did I like it!! Now I am a fan and excited to play some more!! My granddaughter(6) convinced me to try it! Made exactly as recipe only half.... was perfect! we played with it just like playdoh and made delicious cute cupcakes! LOL.. wasn't sure about cream vs milk... so I used half and half!
I've made this a few times now. It's so wonderful and i love how forgiving the fondant and process both are. Thank you so much for sharing your recipe with the world!!
Hi everyone! I have read the comments and y'all talk about gel colors changing consistency and powdered colors not mixing well. I would like to add color prior to set. Do y’all just use the gel and ‘fix’ the issue it causes, or is there a third or better option?
Gel colors have glycerin in them, so you can replace the glycerin in the recipe with gel colors and then add add fine powder to add a bit more color. To make a dark color an airbrush will give you better color on top of the the colored fondant.
Chocolate fondant works well as a base for darker colors.
I fortunately ran across your recipe and am very anxious to try--I can't find a fondant I like so am very hopeful with all the rave reviews this will be the winner!! Can you tell me if you have made it dairy free using water and shortening? I am needing a true white for a flag I am doing for a cake. Any advice you have is so very much appreciated.
Thanks so much for sharing this recipe and all the answers that make it work like a charm. I apologize if this has already been asked and answered (I couldn't find it in the comments) but how much would I need to make to cover a 14" cake dummy?
i made this recipe and I must say it was amazing, pliable, moist and by far the best fondant I have ever worked with! It didn’t break or tear, and it worked out great for covering cakes and making sharp edges. It obeys lol!
However, I am extremely disappointed because it took a very long time to dry. I left it in a cold room (16degrees Celsius) for two days because I live in a hot and humid region. Also, i noticed that as it dried up, it left some kind of elephant skin marks (which really pissed me off!). Then when I tried to transport it out in daylight (around 38degrees Celsius), to my horror, it started getting sticky and sweaty! This landed me into some serious trouble with a client’s order. I tried kneading in some Taylor’s in a small batch to speed up drying, this only made the elephant marks worse and the sweaty stickiness still remained. I added extra cornflour while kneading another batch, nope! No luck there.
I had to take the fondant off and replace it with an old recipe (my saving grace).
So yes I am giving this recipe a 2-star review. Though it was wonderful to work with, if you live in a hot region, don’t even bother. This recipe was not made with ‘summer time’ in mind!
I’m sorry you had problem with the fondant. It’s fairly hot and humid here and I have had no problems with it getting sticky. You must have some serious humidity. Adding Tylose (CMC) can help. I don’t know what Taylor’s is.
Many people live in high humidity areas. Please let us know what fondant you did use.
Thank you for your compliments and for letting me know about the problems that you had. I will work on some solutions
The absolute best. I won't use any other fondant! Thanks so much for posting this!
The fondant not only has a great consistency, but tastes lovely - certainly miles away from my store bought variety!
I have always used this recipe and always have had raving results.
I'm excited to try this recipe, but a little nervous. Is it possible to make with out a mixer?
i think its possible without mixer, i also make fondant at home using wiltons recipe, i dont have glycerine available here, i wonder if its yields same result without glycerine?
also ingredients has cream but recipe says milk, please clear the confusion
she originally used milk, but has changed it to cream - she just left the word "milk" in the instructions instead of changing it to "cream" . I personally still use milk instead of cream - the main difference is cream has all the fat.
I've been meaning to post a comment, since I tried this fondant quite some time ago. Awesome! I think I like this a lot better than MMF. It's a little more work for sure, but worth it! The chocolate version was awesome - didn't tear or crack.
can this be made without the glycerin or is there something you can use instead? Thanks
I also have no glycerin and want to know if I can make this with out it? Is there a substitute?
I'm making hot pink and orange fondant and I know it will take a lot of coloring. If the colors already have glycerin in them, will I still need to add as much glycerin in the directions or do i use less? Thank you!
This is the best fondant recipe!!! I have tried MMF and RBC and neither compare to this. It's so easy to make, rolls out so nice and doesn't taste like paste. I didn't have glycerin on hand so I subbed vegetable oil and it worked beautifully. I do lots of experimenting until I find what works and this does! This is the only fondant I will use from now on.
I want to try this recipe, someone here mentioned the chocolate version of this recipe, where can I find this recipe, I did a search and it did not come up, thank you
ok I am going to try this recipe at some point. My daughter said i should try working with it on my cakes. I want to know is this recipe good to make figures with or should i have to add something to it so they will harden up. That is all i use the wilton fondant for is just for figures and sometimes it doesn't stiffen up enough. Anyone have any tips. thanks
@EliC read the variations at the bottom of the recipe
Amazing! I added the white chocolate chips and it was wonderful. Tasted just like my buttercream icing!
Is this fondant susceptible to the tiny hairline cracks that scratch (gelatin based) fondant gets? I loved Toba Garrett's fondant, similar to this one, but it kept cracking no matter what I did. The tiny cracks were barely there, but still, I never had that prob with MMF. I loved the way it handled though. Can someone reassure a weary baker in need? =) I am getting tired of trying so many new recipes and having them fail! I am sooo busy with orders, I cannot afford the wasted time. This one sounds so promising!
this is the most amazing, delicious, pliable and easy to work and make fondant, i loved it. used it to put on a guitar shaped cake and its fall so easily in its place, no cracks, bit of elephant skin though. much much better than store bought fondant and other recipes. Thanks alot.
Ok, there is another recipe that seems to be an updated MFF as well, but it changes the proportions of gelatin, butter, and glycerine to 2T. Any idea which is right? I made it last night with 3T. of each....hope that's not too much softening!
Jemoiselle I used to buy fondant and always had a problem with cracks and elephant skin. I tried this recipe and it is absolutely amazing. Easy to work with and no cracks or tears. I can also roll it out thinner than the commercial fondant I used to buy. Try it you'll love it.
Can this fondant be used for figures?
Just made this fondant. Have yet to actually roll it out and test the durability, but it seems promising. If it works like it tastes, I am just going to be SOOOO happy!!!! Used the white chocolate and milk instead of cream, and the taste was amazing:) Thank you so much for sharing this!!! Newcomers like me who dream of doing this stuff would not be able to succeed without people being so kind and offering all of this information:)
Just a nudge on Bekah1984's comment as i would like to know too :)
"Ok, there is another recipe that seems to be an updated MFF as well, but it changes the proportions of gelatin, butter, and glycerine to 2T. Any idea which is right? I made it last night with 3T. of each….hope that’s not too much softening!"
You can add tylose to this and it is great for figures and flowers. Actually, Michele doesn't really use gumpaste for her beautiful flowers, she uses this with tylose! As far as the recipe variations go, I have talked to Michele and we have done it all 3 ways (3 recipe posts) - honestly for me I use the 3 tbsp, though I use gelatin packets that are each 2 tsp so I just use 4 packets which doesn't quite make 3 tbsp - but it works for me! Just be careful not to add it too much powdered sugar - you can always add in more but you can't take it out! :) If you add too much you will get the cracking and/or elephant skin and you have to really work with it to try and fix it.
Does it matter if I make a smaller batch, like with only 1 lb sugar and split the recipe accordingly. Do you think it will affect the consistency.
All right.... I need some help. I also have a few questions about this recipe and what I did wrong (lol). I did substitute milk for cream, and I added 6oz. of white chocolate to the recipe where it says. I have a 6qt KitchenAid, and put the fondant in there with the dough hook just as directed. It has been very hot and muggy here though, actually around 95 degrees, and this was one of those nights. Therefore, it kept seeming like the fondant was still too "runny" in the mixer while I was slowly adding the 10x. I have to say it was stiff when I took it out of the mixer and started kneading it. All said and done, I think we used 5lbs of 10x total to make the fondant. It was in the fridge for two days. When I took it out to use it, it was ripping like crazy. I had to add a ton of crisco to make it workable, and then it was just extremely sloppy (showed every little bump, stretched VERY far when trying to put it on the cake). So I was just hoping for suggestions. I really like the taste of this fondant and that it doesn't stick to the roof of your mouth and melt like MMF, but I liked the texture of the MMF I have been using WAAAAY better than this one came out. Should this have the same texture? (Sorry for the book!!!)
I had a similar problem too, just like TSI-love. I made a small test batch though. I did only for a pound of sugar and so reduced the quantities. It was raining that day but I didn't use all the 1 pound sugar. I stopped when the consistency of the fondant seemed firm enough. Then I let it rest for 24 hrs and when I took a small piece out of it, it kind of broke, it didn't stretch like the wilton one. So I kneaded it with Crisco to make it stretchy. It was stretchy alright. I mixed in some gumtex to make roses. It was too soft, because the balling tool didn't ruffle the rose. And even after about a week, the rose isn't dry. I haven't covered a cake with it, but when I was balling it on the sponge pad, the sponge pattern actually came over the fondant. Well I don't know if I am supposed to mix more sugar or something else ? Any clue anyone ?
How much does this recipe make? What size cake will it cover? Thanks in advance.
I love this recipe and I haven't gone back to marshmallow fondant since. My little 8-year-old brother thinks that it tastes just like MMF, and considering that the ingredients in marshmallows and the ingredients in this fondant are nearly identical, that's understandable. Still, he and everyone that has tried this recipe absolutely LOVE IT. It works much better than store bought fondant and isn't a terribly sticky mess to make like MMF! Thank you, Michele, for sharing!
can you use margarine instead of butter?
What is a sub for corn syrup
I found this: # 2 c. white sugar # 3/4 c. water # 1/4 tsp. cream of tartar
What do you reckon - corn syrup is just a sweetner yeah?
What does the cornsyrup do in this recipe - could you just use water as there is 3.5 lbs of icing sugar?
looking forward to trying this recipe...how much does one batch yield? if i wanted to flavor it with almond extract, how much should I use? Thanks!
I just made this fondant and I noticed that it didn't come out smooth. The fondant is resting now so I'm hoping that it will come to overnight. The fondant currently has a lumpy look to it. Is it suppose to look like this or did I do something wrong in the process?
I just made a batch - feels like close to a kilo of fondant - quite a bit. Cost aprox $7.50 NZD to make. I split into yellow, white and choc. It's winter here at the mo so it's cold, and when I touched it this morning it was quite hard. Heres hoping a quick blast in the microwave and some kneading will it soften it up. TRES excited about trying this fondant.
xx
For those of you adding tons of powdered sugar in the heat and humidity, then it turning out hard, that is your problem. I know it looks bad, but just leave it soft and wrap it and leave it overnight, then check again the next day. You may need to add a bit more powdered sugar, but not as much as the day before. I did it myself last summer. It was real hard the next day and tearing so I kept putting glycerin in it then it finally got nice again. Also, wait for the syrup to get room temp or a tiny bit warmer before you begin to add it to the powdered sugar. If it is too warm, it is runny after 4 lbs of powdered sugar. Just wrap it and leave it alone, it'll firm up on it's own and still be pliable.
Just made half a batch this evening and am loving the feel and taste of this stuff! Thanks lots Michele for sharing.
I made a couple of batches of this fondant over the weekend and it was really hard to work with. The fondant was hard and it was quite a work out to knead. However, I do remember that the liquid was too hot when I added it to the sugar...could that be why it was so stiff??
Any input on my question?? my fondant came out quite hard and even with lots of glycerin it would still very hard to knead. Although, when I was making it I did add the liquid while it was still hot...could that be the reason why it turned hard??? any inputs will be appreciated, thank you!!
BTW, I do love Michele's fondant, thank you Michelle!!!
I normally make marshmallow fondant but I need something a little more durable and I want it organic... and Yum yum yum, I just made this for the 1st time, and it's fantastic! I used organic powdered sugar, organic agave nectar substituted for the corn syrup (used 1/2 c. agave nectar mixed with water otherwise it'd be too sweet), and organic vanilla, butter & cream (I am very lucky where I live - all that is available). The only non-organic ingredients I used are the Knox and glycerin, but now that I know I'll have uses for both, I'll get both in organic and I'll be the 1st baker in San Francisco offering 100% organic fondant! It's a little ivory form the agave, but I'm totally OK with that! Thank you!
Tonight is the 2nd time I've made this fondant. The first time was frustrating but the fondant turned out okay on the cake itself. It just took a long time to get it to where it needed to be. Tonight, I am not sure if it will turn out or not. I just need to know if after the fondant comes out of the mixer if it is very sticky? Any help would be greatly helpful. Thanks!! FYI: Typically I make MMF, but I am trying to switch to this due to all of the rave reviews.
I made this fondant yesterday for the first time. I have tried to make MMF but it was so messy and sticky I couldn't stand it. I am a novice baker so I looked for something easier. After reading all the reviews and comments for this recipe, I decided to give it a try. I don't have a KA mixer so everything was done by hand!!!! I have mixed reviews.... I love the quantity that the recipe made, it tastes great, and really inexpensive. I have to work on the consistency (too soft even after letting it sit overnight), getting my colors right (I needed several different colors, so i added the colors after it set), and whether to use crisco or powdered suger to work it. I have to make it again (but not very soon since I put half the batch in the freezer!!!) to work out the "kinks" but I would definitely recommend this reacipe
How much will this recipe make? I am making a cake this weekend with a 9" square, a 7" round and a sculpted zebra that would need to be covered. Do i make two batches right off the bat or do you think one will be sufficient?
I made this recipe this morning and used it one hour later! I've made it a couple of times before, but I always left it overnight. I realized too late last night that I was out of corn syrup! Argghh! Ran to the store this morning and then made the fondant. I really hoped that it'd work and it did...beautifully! I made the white chocolate version, so yummy! This is better than any pre-made fondant, so much cheaper, and easier to get.
Help! My gelatin won't firm up--why? I put 3 tbs of KNOX unflavored gelatin on a 2 cups of milk following the instructions. I even tried putting the mixture in a ref and still no luck. What am I doing wrong?
It isn't 2 cups, it is 1/2 a cup! You either need to made a quadruple batch, or throw that away and start over!
Never made fondant never tried it almost whimped a few times at just buying the wilton brand but alays put it back on the shelf, I made this recipe today and it turned out so nice, I followed the directions to the T and it looks just beautiful, it's resting on the sink counter all wraped as the directions indicate and I ended up using a spot more of powder sugar, the directions looked a little intimidating, but they are very easy to go by. I can not eat this but I'm sure my family will enjoy it I have 4 seperate cakes to do for my family on the 27 this month. Thanks to all who share thier tips and recipes.
Those of you that have had problems, don't give up! This is absolutely the best stuff ever :). There are so many things that can affect things made from scratch - definitely don't add the liquid to the PS when it is hot, let it cool first. I always stir mine as it is cooling so I don't have problems with it forming a skin on the top too. Don't over-add PS either, like I said before - you can always add more but you can't take it away!
I tried a tiny nibble of the fondant I made yesterday holy cow is this good or what, my husband always thought fondant would be sickning sweet was he in for a suprise when he tasted it this changed his mind he really liked it. This recipe is a keeper I will mke cakes with it no problem, the texture and everything about it is great.
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Okay... help me out here:) I tried this fondant again, but to be fair; I did half the recipe. It seemed soft right after I made it, but I put it in the fridge anyway and left it alone overnight. When I took it out the next day to use it, it was kind of soft, but still tearing a lot. SO... I mixed in a bunch of glycerin and made it soft so that I could use it on the little cake I made. After I put it on the cake and rubbed the sides on, it seemed like it felt sort of crumbly on the outside, not smooth and very soft like MMF. The taste is what keeps making me retry this recipe. Everyone likes it better than MMF. PLEASE HELP!
Is there a particular brand of Tylose you recomend?
ok, I'm going to try this today but wondering, a question that I haven't seen answered yet, was how much does this fondant recipe yield? Anyone tell me? I'm excited to try this! Thanks Michelle!
When I make this, I shove it in an old plastic shortening container. It fills it to top, and then a little more. I covered an 8 and a 6 and made a fondant bear that was about 6" tall including legs, and part of the cake had 3 layers. Plus stripes and dots and I still have enough to cover another 8". So definitely enough to cover a 6, 8, and 10,
Thanks sooo much! I just made it and OMGOSH! It's SOOOOOO good! I can't wait to test it out on my cakes tomorrow, so fondant can sit..Someone stated it's a little work, but SOOO MUCH easier than MMF for some reason. Maybe because this it's already so pliable from the glycerine. Even I added that to my MMF an it still took a lot of kneading..so I'm so far happy with this!! YAY!! One question is I used CK glycerine and that can be expensive for this fondant, but does anyone use Wilton brand ? It would be cheaper if it works just as good. Thanks and I"m soo excited to see how this works tomorrow on my cake!
OMGOSH!! THIS is the ultimate fondant for sure! I will only go back to MMF if someone requests it..otherwise,,this is my ideal fondant for now on! I love this stuff and the fact you don't need to reheat it if it feels too tough..just to add glycerine to loosen up..I LOVE< LOVE< LOVE this stuff!! I'm sooo glad I tried it!
I am making a jewelry box cake for my grandaughter 4th birthday next week. I will be covering a double layer 9 X13 and a top the same size. Will one recipe of the fondant cover all of this? Thanks, can't wait to try it!!!
I can't seem to find Glycerin....can I use somethin else? Help, I really want to try this recipe!
Made this recipe tonight, and after a few little glitches, it's now resting. It tastes wonderful, and, as others have said, it is so easy to knead. I'm hoping that when I use it on my cake tomorrow, it will be just as good as I think it will. Thanks Michelle for the recipe, and all others for their tips and help.
1 batch will cover a double 9x13 and lid, you can roll this this very thinly. You can find glycerin at walmart or any pharmacy. If it is USP grade, it is better than food safe. Much cheaper than Wilton or any other brand I have found.
I made this recipe completely by hand and it turned out absolutely perfect!!
I made this tonight and I am in love with the taste. It's raining out so even though it's a little sticky yet, I didn't add more sugar. I will knead it out and if it needs it, I can always add more tomorrow. It's super important to strain the gelatin mixture before adding it to the sugar because if you don't, you could end up with small clumps of it in the finished fondant. I didn't have a mesh sieve so I'll just pick em out as I go.
I've made this recipe a few times and it usually turned out great, but the last time I made it, it ended up with a bubbly texture to it. Any ideas why?
Should I use powdered sugar containing corn starch?
This recipe calls for "cream" - what does that mean? I'm used to making MMF and I wanted to try this out after all the great review. Does the cream mean whipping cream? And is using milk just as good? Thanks for any replies :)
Can I replace corn syrup with honey?
I made this yesterday and was a little concerned that it was going to have little bits of gelatin in it. Even though I did strain it per the recipe, I think some smaller bits passed through the strainer. Well, today I went to taste a little bit and was first of all VERY please with the softness and texture of the fondant (I didn't find any little bits of gelatin), unlike MMF which is usually really hard and requires microwaving. Secondly, the taste was wonderful!! Now, I love the taste of MMF (especially after having tried wiltons-yuck) but this fondant is the bomb!!! I have yet to use it to cover a cake or to make fondant accents with but I am very hopeful that it will work as good as it tastes! I also hope to find that it holds up to coloring well too! :-) THANKS for sharing this recipe!!!
Today is my first try to make this fondant. I plan on halving the recipie for a small cake and my question is: do i Need to reduce the one minute and the two minutes times for the microwave for a half batch?
has anybody tried using this fondant with the cricut cake machine?
I went to my local Safeway store today and looked all over for Glycerin. Not too many people knew what it was. For whatever reason we passed the pharmacy and I asked my husband to ask the Pharmacist. He thought I was nuts but he asked anyway....and low and behold, they had it behind the pharmacy counter. It was quite pricey.... it was $10 for a small bottle (I didn't look at the oz on it) but you can buy it cheaper online. Do a search if my link below does not appear within this comment. I came across one for $5.00 for 10oz. Glycerin is a softening agent. Found and used in a wide variety of things. http://www.eckraus.com/FLV310.html
ABOUT GLYCERIN: (FLV310) Use Glycerine in your wine to give it more body. Glycerine increases the wine`s mouth-feel giving it a fuller, more pleasant texture. Glycerine also smoothes over some of the harsh characteristics that are prevalent in most younger wines. It is a colorless, odorless, viscous syrup that has little noticeable flavor except for a slight sweetness. That makes it perfect for taking any wine and turning it into a big, macho red. Glycerine can also be used in cordials to enhance their body.
I see no one has answered the question yet about making this without glycerin. Does anyone have an answer? I've gone to several stores and I just can't seem to find it. I even have a bakery supply store by my house and they don't have it in stock. Any advice would be great! Thanks!!!!
Ok, I found glycerin and made this this morning using this exact recipe and while it tastes amazing, I kept adding glycerin but it kept taring. It tore and was kinda dry. I'm not 100% how this cake is going to turn out. I may have to peel it all off and start over with Satin Ice. I will try this again with the updated recipe of 2TBL that I found, and I really hope it works. I'm so disappointed. I've never had success with making my own fondant and I really want to.
in a total pinch you can sub. corn syrup for glycerin. hope that helps. i have done it several times when i have run out and it will work. i do prefer the consistency when glycerin is used.
hello! what's the difference between this and then other recipe calls for 2TBS gelatin, glycerin and butter?
http://cakecentral.com/recipes/7446/michele-fosters-fondant
Please let me know. THank you!
hello! what’s the difference between this and then other recipe calls for 2TBS gelatin, glycerin and butter? Please let me know. THank you!
Made this fondant last night. I usually make MMF, but thought I'd try this instead. I didn't consider it to be that much work, but even so, the result was excellent. My batch came out nice and smooth and durable enough to do just about anything with. I will probably still add some tylose when making figures, but this is definitely my go-to recipe for fondant from now on. Oh, and the taste is delish. Thank you Michele for posting this!!
Can this be made just as well by replacing the microwave oven with a double saucepan on the stove? I do not have a microwave and would like to try this recipe. It is amazing how many things one can do with a double boiler or double saucepan. Many thanks.
"Can this be made just as well by replacing the microwave oven with a double saucepan on the stove? I do not have a microwave and would like to try this recipe. It is amazing how many things one can do with a double boiler or double saucepan. Many thanks."
I started with and still use a double boiler. Microwave ovens have so many power variations that a true time and setting can be established. It's also easier to watch in a double boiler.
The microwave is faster, but it's not my favorite way to cook. It is so easy to make the mixture too hot. Not only does this take longer to cool, but it can ruin the gelatin and crystallize the corn syrup.
Thank you to all for the nice comments. I really appreciate them.
Michele
I love this Fondant! It was so easy to work with and tastes great! I am going to try adding some white chocolate to it next time! Thank you so much for this receipe.....it just made my life so much easier! xo
I made this fondant recently and I will say that I will NEVER buy Satin Ice or Fondx ever again! It feels the same, tastes way better and is super easy! Thank you for this recipe! :)
can i use gelatine powder in this recipe? and is there anything i can use as a substitute for corn syrup thanks :)
Can I use dark corn syrup instead of light corn syrup in this recipe?
I always use MMF. I just finished a wedding cake and delivered today. For some reason my MMF was not working right so Indecided to make this. I have to thank you. This is by far the best and I doubt I will be using MMF ever again. Super easy to make and was wonderful. The only problem I had was it was to elastic and I couldn't get it to roll out. Not sure if something went wrong during making. Quick fix I heated it up in the microwave for 15 seconds and kneaded it and wow it rolled out beautifully. Thank you again for sharing this recipe. Will for sure continue to make this. I can't wait to try the white chocolate or chocolate.
When a recipe states "Cream" (ingredient) is that a whipping cream? Creamer? Heavy Whipping Cream? Please help me. I never know with that. Thanks!
Oh...and does anyone know...Regular or Unsalted butter? Thanks!
I have only use fondant once and it was store bought... It was horrible. I really want to use fondant again and was wondering how this is in comparison?
Does anyone know if this fondant work well in hot and humid climate? Thanks.
I am very excited to try this fondant based on all the rave reviews... I just had two questions:
1. Can I use Agar Agar instead of gelatin?
2. Does this fondant work well in a hot and humid climate? I have not seen good reviews about other fondants and humid weather!
Thank you!!!
I love this fondant and normally I don't like fondant period, so I was excited this worked out. My one question is it kept sticking to the mat I was rolling it out on, I tried using more powdered sugar but by the time i got it to the point that it wouldn't stick it was so dry and cracking can I use shortening or something? Any suggestions?
I came across this recipe a couple of days ago and decided to try it. AMAZING. Not only is the flavor great, but this fondant is so smooth and elastic and better than any other fondant I've bought! I measured the powdered sugar out on my husband's postal scale cuz I'm obsessive like that I guess...lol...and used just about 3lbs and 2oz....at first I was a little scared and thought I should mix more sugar in, but I decided to wrap it up in plastic wrap and let it cool...and it turned out perfect! I'm so excited! I rolled the fondant out with a little crisco on the table made a little mini cake for my daughter's 1st grade teacher for appreciation week and it went on flawlessly! Can't wait to work on my Animal Muppet Cake order tomorrow! Thx so much for sharing this recipe! I hope I never have to buy fondant again! =)
Well I've been meaning to try this recipe for months and I finally did tonight. It's currently resting and I'm sure I'll come back to comment again once I pull it out in the morning. I had previously read all the comments, but didn't just before making it and now I kinda regret it! It is a bit hot and humid here (100 degrees today...ugh) and I had to keep adding the sugar to keep it from being so sticky while it was mixing. So I fully expect it to be too hard and cracking tomorrow... I was surprised that my hubby found glycerin with the cake colors at Michael's. But I think I'm going to look at my pharmacy to see if I can find it cheaper. This fondant comes highly recommended and has wonderful reviews, so I am very excited. I have customers who specifically ask for NO FONDANT because they don't like the taste. And I've never even made MMF bc this recipe was given to me before I ever got a chance to try it! So thanks in advance for the great recipe...I'lll be back to give my update in the next day or so!
After trying other MMF recipes and failing miserably, I just about gave up on homemade fondant. While looking through the recipe section on this site, I came upon your recipe and decided to give fondant one last try (I really hate shelling out the $$$ for Satin Ice). Boy was I glad I did. I will never buy Satin Ice again. This fondant is fabulous!!!!
I made this fondant last night to decorate a few dummies for the up coming bridal show. I am very very pleased with it. I used water instead of milk and did not add any flavoring and it still tasted great. After letting it set overnight, I put it in the mircowave for a few minutes as it was a bit stiff. It is softer and can roll out thiner than satin ice. Now on to another batch I will be colouring purple. Great recipe. I purchased glycerin from Walmart Pharmacy $4.49 for 100 ml bottle much cheaper than the Bulk barn and Michaels.
im just a starter in cake decorating, and i am very much frustrated on my first tried fondant that is the reason why i came to this page. so i tried this fondant and i am very much happy with the result. i am living here in the Philippines and its quite humid here, but this fondant is so perfect. ..i have no problem at all..thanks for sharing.!
thank you for the wonderful recipe! The taste is great! Only problem for me was the texture: I couldn't find powdered gelatin so I subbed gelatine sheets (using same weight) and the paste came out way too soft... Any ideas on how properly subbing gelatine sheets for gelatin powder? Thanks!!!
I have found my new fondant recipe!!!! Thank you so much. MMF was driving me crazy. It cracked constantly. This recipes never cracks and has the perfect flavor. It worth the extra steps for sure!
Can I use candy melts to make the chocolate version?
When I make this recipe my fondant comes out transparent when I roll it to cover a cake. Any ideas why this is and how to fix it? I want to cover a chocolate cake with white fondant, but I can always see the cake underneathe. Thanks.
I realllllly love this recipe!! It was easy to us and perfect!! I normally use carma fondant but this is even better!!! I love the texture and the whole experience, the only concern I have and please correct me if I am wrongs, is the gelatine supposd to have an annoying smell? I added like 4 tsp of vanilla to cover the smell but it bothered me.
I don't usually take the time to say anything on the recipes I get off here but I have to say I absolutely LOVE LOVE LOVE this recipe! It is my never fail recipe. I agree with others the texture is so smooth and wonderful! Thank you so much for posting (and updating) this recipe! I use the double boiler instead of the microwave....takes a little longer but like I said this is my never fail recipe. Sometimes I don't have the gelatin and it still comes out wonderfully! Takes the food coloring wonderfully as well. Many thanks! ;)
Hi I just wanted to check..when you say powdered sugar you mean Icing sugar right?
Can you use this fondant on cut out cookies? I've used MMF before, rolling it, cutting it with my cookie cutter and then applying it to cookies when they come out of the oven. The heat of the cookie makes the MMF stick to it. Do you think this fondant could be used the same way? Thanks.
sashad - yes, powdered sugar is the same as icing sugar.
Been using this fondant for years. Love it. I actually got it from a Colette Peters book. I've made some changes to it to make it my own, have gotten only excellent reviews on it. I don't understand why anyone would buy their fondant when they can just make this. And I will never understand why anyone would use marshmallow fondant. TOO sweet. That's the base for Satin Ice and I don't like it at all.
Wow. I'm surprised at how many comments this post still gets.
I apologize for not answering any questions for quite some time. I do not do cakes anymore and I have not gotten any notifications of posts to this thread. Thank you thank those who answered a question or two for me.
So if anyone wants to get in touch with me, my email address is: [email protected] . I do check my email regularly.
Thank you so much for all the wonderful compliments.
This is still the best recipe ever! Tried it for the first time today after trying different fondant recipes, MMF and even trying homemade marshmallows and trying to melt them down and make MMF.
For people who are surprised at how much this tastes like MMF, go look up a recipe for homemade marshmallows! This takes you through the steps of combining the ingredients of marshmallows+powdered sugar. Just beware, do not take another recipe and try to tweak it to make fondant!! I've tried multiple ones and it just doesn't work. Your fondant turns out really hard, and really breakable and NOT stretchy.
So if you like not having store bought mallows laying around for fondant, because really, what is in those things, use this recipe.
This recipe has all the liquids figured out just right. I'd be curious what would happen if you whipped it into mallows....hmmm
To answer some of the questions that keep popping up:
What can I use in place of the glycerin? Nothing, glycerin is a humectant that pulls moisture in, keeping the fondant from drying out. Since the only ingredients in glycerin are....glycerin, you cannot make it nor replace it with something else. A google search will tell you where you can order it. What can I use instead of corn syrup? Make your own syrup: one part water to one part sugar, boil vigorously and stir until the sugar is dissolved. Measure out how much syrup you need. What is powdered sugar? This is also known as icing or confectioners' sugar. I have gelatin sheets, how do I use them? You grind them up and then measure out the proper amount. Why does my gelatin smell?! Gelatin is made from either animal or plant parts. The smell is rough until you get used to it. Once you mix it with your sugars, you won't smell it. If you still do, do NOT keep adding vanilla extract or other things to cover up the smell. You are going to mess up your liquid:solids ratio.
I live in Philippines where humidity is very high. Is it okay to rest it in room temparature or should I refrigerate it? Thankyou somuchhh! ☺️
It's okay to leave it on the counter. This fondant works well in humid climates.
I bought raspberry jello to use instead of gelatin, since it seemed less likely to change the fondant consistency than, persay, coloring gels while trying to achieve a pink color. Will this be acceptable? If so, should I adjust the recipe any? (Ie: use more jello than you would gelatin, use less sugar, etc).
The jello is probably not a good substitute for the gelatin. It will make a great flavoring. The pectin might make a difference in the final product that can be fixed with a little glycerin. I really hope this works. Please update us on how it goes, please.
Thank you for the response! I ended up experimenting a bit to see what results I could get. The jello alone did not "bloom" like it calls for in the recipe, so I tried again with two parts gelatin and one part jello. It turned out rather nicely! I was worried that I didn't use enough jello to properly color the dough, but to my surprise (and slightly to my horror, since it shows exactly how much red dye 40 is in a little box of jello!) the fondant turned out a really nice shade of pink, almost exactly the same color as what I was aiming for!
I will say, though, that the extra sugar made straining awfully difficult, and a good 20 minutes of the process was me trying to sift the gelatin solution through. I ended up using a spoon to try to speed up the process, but I did so a little too quickly and some of it spilled out over the side of the mesh. Thankfully the specks didn't show up too much, and what did show up was easy to hide by putting it towards the cake.
Overall, the fondant with the jello worked 10/10! :) Once I learn how to format pictures into the forums I'll add one of the final product (or maybe just the fondant. This was also my first time ever using fondant, so there are some rather obvious mistakes on the cake that are a bit embarrassing).
I'm so glad you experimented and thank you for letting me know about results. It seems like a great way to color and flavor the fondant. I will definitely keep this in mind. Most food colors don't work well until the fondant has set and the color must be kneaded into it. This is quite a job. :)
Oh yes, I'd imagine ^^" And the color did work nicely, but to my dismay the flavor didn't show very well once I started adding in sugar beyond the initial two pounds. That makes me think that adding a second tablespoon of jello would work nicely for flavoring, although for a nice bright color one tablespoon should do.
Also, since I don't see much here about portions, I have to say I was surprised at how much fondant I got out of this. I was reading on various websites and they were saying that a basic 1 layer round would need a pound of fondant, but I easily covered the most of four layers of cake with about that much. I would probably need 1 1/2 if I was covering the entire cake with the pink (I instead used a recipe for MMF to make a small ball of white fondant for a portion of the cake) but either way this is a good recipe if you want to make a bunch of fondant for a few cakes in one big batch!
I hope someone can answer this. I'm out of corn syrup. Can I substitute with golden syrup?
For anyone in a corn syrup pinch like I am (corn syrup is not readily available and a little expensive where I live so I have to use glucose syrup which is dirt cheap), this is what I did: I followed the recipe as it is but added 1tbsp of cream to the 1/2 cup stated (making it 140ml of cream) and used 2 tbsps of glycerin. The first time I tried this recipe, which was last week, I added 2 tsps of water to glucose syrup (hence 240ml glucose syrup + 10ml water and melted the mixture in the microwave for a few seconds till it had a consistency like corn syrup. I read somewhere on this site that glucose syrup could be used for fondant in this manner. I let it cool before using it). It didn't work out too well for me (or out of my silliness I may have added a little more powdered sugar than needed and when I tried kneading it for my cake, it was almost impossible to get it pliable). Whatever the case, seems like the second time is a charm.
Last night I made the white chocolate version of this recipe. I was expecting it to be tedious and difficult, but it was actually quite simple. Just follow the instructions step by step and it's pretty easy.
The fondant is spectacular. It tastes amazing, which is going to be a problem for me, as now I'll actually want to eat it. It becomes pliable with minimum kneading, and has a lovely consistency.
I have one question though - how much will white food colour lighten this fondant? Will it lighten it enough to be used as white fondant?
I have never tried to whiten the fondant, so I can't give you a direct answer. However, if you use gel color, it has glycerin in it and can change the consistency of the fondant. Powdered color usually leaves specks.
Thank you for the compliment on the recipe. You made my day. :)
Michele Foster
I have never tried to whiten the fondant, so I can't give you a direct answer. However, if you use gel color, it has glycerin in it and can change the consistency of the fondant. Powdered color usually leaves specks.
Thank you for the compliment on the recipe. You made my day. :)
Michele Foster
Thanks anyway! And you're more than welcome. You have no idea how hard it is not to eat this fondant as I go - and my husband, who hates fondant, loves it.
Hello everyone, I'm new. I basically created this account so that I could complain about how ambiguous these instructions are, lol.
For one, milk isn't listed in the ingredients at all (cream is), but step 1 says to put milk in a cup and add some gelatin. The inconsistency here is pretty annoying since cream is so much thicker than milk (especially if you do not buy whole milk) and can obviously affect the consistency of the final product.
Later, in step 10, should the oil be spread on thick or thin? It says "think" so it could go either way. Common sense says thin, but what do I know since I've never made fondant.
I've seen several people on this site praise this fondant but then mention that they have to alter the recipe in some way, like using different liquids or not as much sugar, etc. If this is the case, why give this recipe such high reviews?
I apologize if this post comes across as negative (I sure know how to make friends, right? lol) but I'm just one of those people who likes/wants very specific instructions--especially as a new baker. I praise Michele Foster for taking the time to add so much information to this post but I still think that it can be better for the noobs like me.
Thanks!
Newcaker, yes you do sound rude and disrespectful. I admit that there are some typos and inconsistencies in the complete write up. However, I have answered all of the questions you have MULTIPLE times.
To make things clear:
Milk, water, cream, half & half, liquid creamer, or just plain water can be used.
As for the oil on the plastic wrap, YES, it is a THIN layer.
The reason people praise this recipe is because it is very versatile. It tastes great and is easy to use.
You may be "Noob", but that is no excuse for your comments. You say you appreciate what I have done, but you criticize it so disrespectfully. This post was put up quite a few years ago and, frankly, I'm sick of answering the same questions over and over. So there are mistakes. It happens. It took me a year of trial and error to come up with a recipe that I like. EXPERIMENT. I did and fondant was completely new to me.
In the future, please be courteous when you would like information.
Michele Foster
Yes, THAT Michele Foster.
This is in response to Newcaker112's comments which, by the way, greatly offended me. I am rarely on CC anymore, but the experienced cake decorators on this site had a huge impact on me when I was just beginning. They were so open and willing to share their knowledge and I never asked a question that didn't get multiple answers.
I guess you could have called me a newbie, which according to Urban Dictionary ... well, I'll let you read it. Newbs are those who are new to some task and are very beginner at it, possibly a little overconfident about it, but they are willing to learn and fix their errors to move out of that stage. n00bs, on the other hand, know little and have no will to learn any more. They expect people to do the work for them and then expect to get praised about it.
Newcaker112 calls herself a noob and I believe that might be appropriate. Next time, a "thank you for sharing your knowledge" might be the way to go.
Thank you mbt4955.
Michele Foster
Hi "THAT" Michelle Foster (Am...am I supposed to be embarrassed?) If you're sick of answering everyone's questions, perhaps it would be easier for you to edit the post again. Clearly you've already had to do it once before. Just a thought.
Why do you have to microwave the mixture on high for 2 minutes just to melt the butter? Doesn't butter melt in like 45 seconds? How soft is too soft? If we put it in a smooth ball before wrapping it up, why do we need to knead it into a smooth ball again the next day...did it suddenly get wrinkly while sitting on the counter? Perhaps these are all ridiculous questions to you since you have made this recipe several times over, but I'm sure I'm not the only person who has been wondering them.
I ended my post with praising you for putting so much information into your post, but hoped you'd see it as constructive criticism. I do appreciate all the work you put into it, but I'm not going to apologize if you feel attacked when that clearly wasn't my intention whatsoever.
Mbt4955, EAD. Hopefully you are just a "newbie" and not a "n00b" and you can figure out my acronym. ;)
Figure it out yourself. I'm done.
Michele Foster
newcaker 112: you should be ashamed of yourself. It is people like Michele and other selfless professionals (unlike you) who make baking and decorating an enjoyable learning experience BECAUSE OF THEIR WILLINGNESS to share their expertise and recipes that took them YEARS to perfect. I registered only to support Michele in responding to your absurd posts. IF you had EVER tried working with fondant, you would know how the slightest change in ambient temp, humidity, among many other factors affects EVERY KIND of fondant differently due to differing recipes and ingredients. Working with fondant is very complicated and requires a long learning curve - something that you clearly have no patience or aptitude for. Maybe you should just close your account with cake central now and find a new hobby.
Michele - I am so sorry that something that should be enjoyable - the knowledge that you so generously share with people you don't even know has become ugly and tainted by someone like newcaker112. I come to this site to expand my knowledge base and could not do that without help and insight from people like you. Please do not be discouraged. there ARE people who have a LOT more decorum and gratitude than the self proclaimed NOOB newcaker112.
THANK YOU, Masranieri1. Wow. I am so touched. What you wrote made my day.
I developed this recipe almost twenty years ago because I could not afford packaged fondant and it was Wilton. Several years later a friend requested to post it on Cake Central. I thought nothing of it. I was wrong.
Wow..Newcaker112. What an ungrateful obnoxious individual you are. I almost pity you ...almost. As a long time member of this site, I would remind you that there are many contributors here that give of their time, knowledge, expertise and at times, recipes that they have spent countless hours perfecting only to share with us here. Your immature and selfish comments are unwarranted. Some of the contributors here have gone on to market their own cookbooks but still give of themselves here on CC. Thank you to all of those that help!
I would suggest that in the future you practice "tact" if you are asking for something of others. Honestly, If I were Michele, I wouldn't have bothered to reply to your rude comments. Totter back to your kitchen now and give thought to how you treat others. Compassion and kindness will get you far in life.
Regards
PS...Thank you Michele for this great recipe :-)
I have WONDERFUL defenders here. Thank you so much to everyone who not only defends me, but appreciate what I've done
I know there are problems with what I wrote, but I am unable to edit it. I've tried. My mistakes are just one of the reasons that I answer questions. It was also written in 2009.
Thank you to all the sweet people here.
Michele Foster
I am about as new at this as anyone commenting to date! First, I have to say how grateful I am to you, Michelle, for taking the time to share your recipe and experience with me. I'm excited to try out this new adventure! So thank you for posting your expertise. And to all the others who take time to share. It isn't easy writing recipes for others to use - there are so many factors to a recipe turning out. Right up to the temperature of your hands!
I'm the type of person that reads a recipe BEFORE I go to the store so I know what I need to buy. Substitutes not necessary - unless you can't find the list of ingredients. I usually don't have a problem.
Thank you, once again, for sharing your recipe and experience. My daughter in law asked me to make a cake for my granddaughters birthday party with a "Tangled" theme. Wish me luck! I'm going to try this fondant recipe. YES, I'M A FIRST-TIMER! When I try something new, why not go BIG?! Thanks again.
Debbie
PS. I'd be happy to take any tips or advice you're willing to share!
I am about as new at this as anyone commenting to date! First, I have to say how grateful I am to you, Michelle, for taking the time to share your recipe and experience with me. I'm excited to try out this new adventure! So thank you for posting your expertise. And to all the others who take time to share. It isn't easy writing recipes for others to use - there are so many factors to a recipe turning out. Right up to the temperature of your hands!
I'm the type of person that reads a recipe BEFORE I go to the store so I know what I need to buy. Substitutes not necessary - unless you can't find the list of ingredients. I usually don't have a problem.
Thank you, once again, for sharing your recipe and experience. My daughter in law asked me to make a cake for my granddaughters birthday party with a "Tangled" theme. Wish me luck! I'm going to try this fondant recipe. YES, I'M A FIRST-TIMER! When I try something new, why not go BIG?! Thanks again.
Debbie
PS. I'd be happy to take any tips or advice you're willing to share!
Debwidi, thank you so much for your kind comments.
I don't know what tips to give you. If you have worked with packaged fondant that helps, but this recipe gives a different texture and it doesn't take as much effort to get smooth before rolling it.
If you have never worked with fondant that's a whole different story. The temperature of the base liquid is extremely important. If it is too cool it won't mix properly. If if is too warm the seemingly natural thing to do is add more powdered (confectioners) sugar. Don't. Even if it's very sticky wrap it as directed and let it set. This gives the gelatin time to absorb the liquids and to swell. If it is still too soft, work in small batches adding powdered sugar until it feels right. It should feel like slightly stiff silly putty.
Take a small amount to knead and roll out then left to see how it handles if it makes you mad, keep kneading.
Stiff fondant should have small drops of glycerine kneaded into it. Shortening can be used if necessary, too much can weaken it.
I hope this helps. Please ask if you have any more questions.
Thank you for your courtesy. It is greatly appreciated.
Hi Michelle I no you are probably sick of hearing this but I have made your fondant recipe twice now and followed the recipe exactly but both times it's been so sticky and soft for me I have added so much more powdered sugar but the stickyness remains I really love your recipe but I can't figure out what I am doing wrong
Hi Michelle I no you are probably sick of hearing this but I have made your fondant recipe twice now and followed the recipe exactly but both times it's been so sticky and soft for me I have added so much more powdered sugar but the stickyness remains I really love your recipe but I can't figure out what I am doing wrong
If you have not let it rest long enough, I always suggest overnight, it will likely be very sticky. It must be allowed to rest for the powdered (confectioners) sugar to absorb any liquid.
If it is still sticky after properly resting, take fist sized pieces of fondant and knead in powdered sugar AND small drops of glycerin. Once these are of the proper consistency, knead all of it together.
Humid weather and heat can wreak havoc on fondant. Mixing the cooked liquid into the powdered (confectioners) sugar will give you sticky fondant. Kneading in color with a glycerin base or just glycerin can work wonders.
Right now, this is all I can think of suggesting. Keep trying and remember that it took me over a year to get the recipe to work well for me
I meant to say mixing in too hot of liquid will cause sticky fondant.
Hi Michelle. I need help. I tried your fondant twice. And I absolutely loved the taste and texture more thatn the store bought or the ones I used to make from scratch. Your fondant was the best of all I was extremely happy when I found out your recipe.. it was very easy to roll and work with it untill after few hours I noticed my fondant lookinh wet and shiny. I got completely heart broken.. my cakes were at room temperature no humidity nothing yet my fondant looked wet and sticky. I wonder why?
This has never happened to me so I'm going to throw out some ideas.
One possibility is putting fondant on frozen cake. As the cake thaws, moisture can bleed through the fondant. Most likely this will dry with a little time.
Refrigerators have a lot of humidity. This is another possibility. This can dry as well with time.
I don't know what your base frosting is. If it is thin at room temperature then refrigerated, this could be a cause.
Unless your cakes are weeping and falling apart, let them have time to dry and you should be good to go.
Touching wet fondant will leave marks and seriously bum you out, so don't
I hope I have been helpful. If not, maybe someone else will have more useful answers for you.
Michele
HI Sugarflowers! I'm so excited to try your famous recipe I've heard so much about. I tried to skim through all the comments to get my answer but as there were so many comments I may have missed it. When adding chocolate, can you use candy melts or regular chocolate chips (I'm using white)? I don't want to screw it up. Once I've done it right the first time I'll feel more confident to experiment. Thanks so much for all your hard work developing this recipe!
I suggest using real white chocolate. The cocoa butter is what really adds to the flavor and texture. Candy melts might cause the fondant to seize or become crumbly.
Comments have been left about the use of white chocolate but not why. Some may prefer candy melts, I do not. This is strictly my opinion
I doubt if your choice of chocolate will cause a problem. The liquid being too warm and/or too much powdered sugar are bigger risks. The liquid should be about 100F. If the temperature is correct, you should only use about 6 1/2 cups of powdered sugar or a little more than a 2 lb bag and a half. It's much easier to knead in more powdered sugar to fix too soft fondant than to try to fix stiff fondant.
I hope you enjoy the fondant. Please let us know how it turns out for you.
Hi sugarflowers!! This recipe has worked like a dream! But I need to make black fondant. Adding only gel colors didn't make it jet black. But I know cocoa powder will help deepen the color. Can you please help me with the cocoa powder addition?
How much cocoa to add?
how much sugar to replace?
Thankyou so much for sharing your knowledge with us!!!
Hi, I do hope someone out there can help me. Can someone tell me how many gelatin leaf I will need to make this recipe. As I can only find gelatin leaf in my area here.I have tried putting the equivalent amount of gelatin powder to leaf (3 leaf for 1 tbsp), reduce it, but my fondant still too soft, tear and crumbly. I end up using more powder sugar than suggested. Thank you in advance for your help
Based on what I have read, you are using the correct amount of gelatin. So your texture problems are caused by something else.
The temperature of the liquid may be too warm. It should be about 105F. This will make the fondant seem too soft thereby making it appear to need more powdered sugar. Wrap it well and let it set over night. If it is still soft knead in some powdered sugar to get it to the right consistency.
For tearing problems, try kneading in drops of glycerin into small, manageable pieces of fondant, then knead it all back together. Let it rest again for about 30 minutes.
I hope these ideas help.
Michele
Michelle,
First of all thank you so much for sharing this recipe and thank you for answering questions! I've made this recipe about ten times total and refuse to give up until I've mastered it. I wrap when it's still soft and let it rest overnight but it's like a brick the next day. I know I never add more than the 3.5 lbs of PS but maybe I'm adding too much? I'm able to add some glycerin and knead it until it's softer but I have a hard time rolling it nice and thin which is giving me trouble when I apply it to cakes. And I'm using a heavy rolling pin but I still can't get it as thin as I think it needs to be. Admittedly I'm new to fondant and have never bought commercial so I'm unsure of what it should really be like. I'm making the version with 3tbs gelatin and follow everything else to a "t". Once it has set overnight and prior to kneading, should it be a solid firm brick that I have to struggle to break a piece off of or am I adding too much PS?
It sounds like the base liquid was over cooked. This happens a lot when using a microwave. I prefer to use a double boiler. Over cooked liquid ruins the gelatin which then makes the fondant hard the next day. Even if the stove top is used, the gelatin got burned. It will look fine while using it, then the next day all there is a giant rubber ball.
I'm sorry you had so many problems with it. May things go better in the future.
Michele
I know what I typed many years ago says to cook the base in the microwave. Now I strongly suggest that it NOT be. A double boiler works great and it's much easier to monitor the liquid. If you don't have an actual double boiler set (I don't), put a "lift" inside a pan of water. I use a 4 cup Pyrex liquid measure cup. I have a small tripod stand that holds it off the bottom of the pan. I have had it over 20 years so I don't remember where I got it. A mason jar ring will work.
Please remember that it took me over a year to come up with this recipe. I went through a LOT of ingredients before getting it the way I wanted. Some batches were complete disasters.
Different climates and ingredient properties make a world of difference. Similar products are not the same. It will take practice and the willingness to toss a batch and try again to make what works for the individual.
Please keep trying.
Michele
3,5 Lbs of powdered sugar seems a lot! It's approximately 12 cups of sugar! I mean, it's too much!?How many cakes does this recipe cover?
Thank you!
Considering there are 1 1/2 cups of liquid just to start, 3.5 lbs of sugar is reasonable. I have been making this fondant since 1996, so I'm absolutely positive about the amount.
Use less if want then let me know how it turns out.
As for how many cakes it covers, that depends on how thickly or thinly you roll it. A properly made batch makes roughly 4.5 pounds.
hello
I tried this recipe twice and I substitute liquid glucose for corn syrup, but work it not, my fondant be a apart .
Is it possible substitute liquid glucose for corn syrup?
Viyona, liquid glucose works great. I've only used it once because it was not readily available for me.
My guess is that you need to use less powdered sugar. Add the powdered sugar slowly until the fondant wraps around the dough hook. You might have a pound or so of powdered sugar left. Wrap it, let it rest on the counter overnight, and then check it. If it is too soft, knead fist sized balls of fondant with powdered sugar until it's firmer but pliable.
Let me know if you need anything else.
Michele
thanks for your help,
i tried again and i used less sugar powder, i succeed !
it work with liquid glucose very well
thanks for your help,
i tried again and i used less sugar powder, i succeed !
it work with liquid glucose very well
Thanks a lot
That's great! Thank you for letting me know.
Thank you!! I had never made fondant.. nor did I like it!! Now I am a fan and excited to play some more!! My granddaughter(6) convinced me to try it! Made exactly as recipe only half.... was perfect! we played with it just like playdoh and made delicious cute cupcakes! LOL.. wasn't sure about cream vs milk... so I used half and half!
I've made this a few times now. It's so wonderful and i love how forgiving the fondant and process both are. Thank you so much for sharing your recipe with the world!!
Thank you so much for your kind words. I’m very glad you like the recipe.
Hi everyone! I have read the comments and y'all talk about gel colors changing consistency and powdered colors not mixing well. I would like to add color prior to set. Do y’all just use the gel and ‘fix’ the issue it causes, or is there a third or better option?
Gel colors have glycerin in them, so you can replace the glycerin in the recipe with gel colors and then add add fine powder to add a bit more color. To make a dark color an airbrush will give you better color on top of the the colored fondant.
Chocolate fondant works well as a base for darker colors.
Hi Michele,
I fortunately ran across your recipe and am very anxious to try--I can't find a fondant I like so am very hopeful with all the rave reviews this will be the winner!! Can you tell me if you have made it dairy free using water and shortening? I am needing a true white for a flag I am doing for a cake. Any advice you have is so very much appreciated.
Hi Michelle,
Thanks so much for sharing this recipe and all the answers that make it work like a charm. I apologize if this has already been asked and answered (I couldn't find it in the comments) but how much would I need to make to cover a 14" cake dummy?
Hello
i made this recipe and I must say it was amazing, pliable, moist and by far the best fondant I have ever worked with! It didn’t break or tear, and it worked out great for covering cakes and making sharp edges. It obeys lol!
However, I am extremely disappointed because it took a very long time to dry. I left it in a cold room (16degrees Celsius) for two days because I live in a hot and humid region. Also, i noticed that as it dried up, it left some kind of elephant skin marks (which really pissed me off!). Then when I tried to transport it out in daylight (around 38degrees Celsius), to my horror, it started getting sticky and sweaty! This landed me into some serious trouble with a client’s order. I tried kneading in some Taylor’s in a small batch to speed up drying, this only made the elephant marks worse and the sweaty stickiness still remained. I added extra cornflour while kneading another batch, nope! No luck there.
I had to take the fondant off and replace it with an old recipe (my saving grace).
So yes I am giving this recipe a 2-star review. Though it was wonderful to work with, if you live in a hot region, don’t even bother. This recipe was not made with ‘summer time’ in mind!
I’m sorry you had problem with the fondant. It’s fairly hot and humid here and I have had no problems with it getting sticky. You must have some serious humidity. Adding Tylose (CMC) can help. I don’t know what Taylor’s is.
Many people live in high humidity areas. Please let us know what fondant you did use.
Thank you for your compliments and for letting me know about the problems that you had. I will work on some solutions
Michele Foster
Hi
I meant Tylose not Taylor’s lol.
thank you !