Cake Central › Cake Forums › Cake Talk › Cake Decorating › Wilton Fondant, why YECH?
New Posts  All Forums:Forum Nav:

Wilton Fondant, why YECH? - Page 2

post #16 of 24
I just did the fondant class yesterday in the Wilton Course 3 class--and I must say that I certainly don't understand what all the fuss is about fondant. The Wilton fondant smelled like vinegar to me--I wasn't about to eat it. I had made the Marshmallow Fondant from the recipe on this site, and yes it smelled quite nice, but it's just pure sugar and tastes like it--wayyyyyy too sweet. Both had the texture of what reminded me of those orange circus peanuts, and that's pretty much what the MMF tasted like. I'm going to be one of the few who never works with this medium, in spite of the beautiful presentation that fondant gives. Well, maybe for little embellishments, but not to cover a whole cake in. So, there you have it--me and my fondant issues.
"I just hate health food"--Julia Child
Reply
"I just hate health food"--Julia Child
Reply
post #17 of 24
Lotsoftots! I had the same feeling as you for quite awhile....but have sucked up and am doing a wedding cake with fondant everything in two weeks. NOT Wilton....however. When I saw Ihatefondant's name on this site I immediately LOVED HER!!!! Buttercream is so wonderful..........why change, right? For me...I guess it's the artistic possibilities.....and Satin Ice is so easy to work with. I'm stepping over for this cake at least!!!!!
It's FOOTBALL SEASON!!!!!!! WOO-HOOOOOOO! I'm for whoever is playing OU!!!
Reply
It's FOOTBALL SEASON!!!!!!! WOO-HOOOOOOO! I'm for whoever is playing OU!!!
Reply
post #18 of 24
Thread Starter 
Thank you so much for all your comments!!!! I considered playing with some fondant today, but I think I'm going to have to hold off when I've got more time. (I've got a Barbie doll cake I'm doing for Saturday, and I haven't prepped anything icon_rolleyes.gif )
Cake decorating ROCKS!!
Reply
Cake decorating ROCKS!!
Reply
post #19 of 24
Its a double edged sword!!!! I would prefer not to work with MMF, but it does allow a lot of creativity that is not always possible with other mediums. Personally, I think you do have to sacrifice some of the flavor of the cake when using MMF, because it is sooooo sweet!
post #20 of 24
I dont like Wilton fondant test either.
I finished this class in last week. Thank God I am the CC member.
Even I didnt buy Wilton fondant for Wilton class I made MMF and I got this recipe from CC. Its very easy and tests good.
My classmates test it and they really feel difference between both fondants.

Thanks
Nitu
Bakers Love Butter!
Reply
Bakers Love Butter!
Reply
post #21 of 24
Quote:
Originally Posted by alimonkey

Collette's recipe

2 lbs 10x sugar
1/4 c. cold water
1T unflavored gelatin
1/2 c corn syrup
1 1/2 T glycerine
1 t flavoring

In a large bowl sift sugar and make a well

Pour water in small saucepan. Add gelatin and let sit (about 5 min) until soft. Heat until dissolved. DO NOT BOIL.

Turn off heat and add corn syrup & glycerin, stirring until well blended. Add flavoring.

Pour into sugar well and mix until blended. Knead until stiff. Shape into a ball, wrap in plastic & store in an airtight container. Let rest 8 hrs, especially if humid.




That's pretty much the same recipe in Toba's book. I like this so much better than MMF and it really isn't all that much more complex to make. It may take, seriously, an extra minute or so than melting the marshmallows. Fort the improvement in taste, it's worth it.

Thanks!
- Paul
=========
Are you a Canadian cake decorator? Visit CakesCanada.com
Canadian Cake Decorating Resource, Forum, Galleria and more
Reply
- Paul
=========
Are you a Canadian cake decorator? Visit CakesCanada.com
Canadian Cake Decorating Resource, Forum, Galleria and more
Reply
post #22 of 24
[quote="rainbowz"][quote="alimonkey"]Collette's recipe

2 lbs 10x sugar
1/4 c. cold water
1T unflavored gelatin
1/2 c corn syrup
1 1/2 T glycerine
1 t flavoring

In a large bowl sift sugar and make a well

Pour water in small saucepan. Add gelatin and let sit (about 5 min) until soft. Heat until dissolved. DO NOT BOIL.

Turn off heat and add corn syrup & glycerin, stirring until well blended. Add flavoring.

Pour into sugar well and mix until blended. Knead until stiff. Shape into a ball, wrap in plastic & store in an airtight container. Let rest 8 hrs, especially if humid.

Thanks! I'm going to try it. I've always bought.
post #23 of 24
how can this be stored? ... if on a cake can it be put in the refrigerator?
post #24 of 24
Nope. This is like any other fondant. Store in an airtight container at room temperature. Once it's on a cake, it can't be refrigerated. It will sweat when it comes back to room temp and it will get soggy and saggy. icon_sad.gif
Ali
That is the saving grace of humor, if you fail no one is laughing at you



Reply
Ali
That is the saving grace of humor, if you fail no one is laughing at you



Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Wilton Fondant, why YECH?