This is an old Australian/English recipe used by cake decorators for many years prior to the ready made being available – It is a dream to work with.

This quantity should do a 10inch cake (being generous because we do our fondant layer a LOT thinner than Americans & English)

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Easy to make and use Pastillage. This recipe is great for building 3d edible objects and architecture.
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i use this recipe and have never had a problem with it

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Chocolate MMF has been the bane of my existence for the last several days. I had tried a recipe and my MMF was SO dry, and SO crumbly that I couldn’t use it. I was baffled, because I added considerably less PS than the regular MMF calls for, yet it was still DRY! I kept thinking and thinking, and experimenting and now I’m confident that I’ve found the perfect recipe for chocolate MMF. This chocolate MMF comes out very pliable, very moist and very easy to work with. When you’re ready to use it, knead in some shortening and it will return back to the beautiful, pliable state it was when it was initially made. If you want to try chocolate MMF, try this recipe first!! Enjoy!

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This is a recipe from Wilton for creating candy clay. Great recipe for figurines and flowers. Read the rest of this entry »

I found this recipe on another site, and it is the easiest most simple recipe I’ve ever found.
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I have had a lot of requests for my fondant recipe so thought I would post it… super easy…. super yummy!
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I kept tweaking the marshmallow fondant recipie until I found something that wouldn’t dry out to quickliy and wasn’t so sweet. The lemon juice helps cut down on the sweetness and the corn syrup helps to give it a little more elasticity. With the addition of flavorings it tasted a little more like buttercrem than marshmallows.
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Thekey to this pastillage recipe is to weigh everything PRECISELY and to have all of your tools laid out and ready to go!
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This is a Joy of Baking recipe for Dark Chocolate Modeling Paste.
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