Cake Central › Cake Forums › Cake Talk › Cake Decorating › Rolled Buttercream
New Posts  All Forums:Forum Nav:

Rolled Buttercream - Page 2

post #16 of 27
dtmc:

I tried Toba Garrett's fondant recipe last weekend. Will be using it to do cakes for my daughter's first birthday party this weekend. I like it much better than mmf (taste & texture). You can also flavor it with different extracts.

I got the recipe from lilscakes. I can PM the recipe if you like.
post #17 of 27
Quote:
Originally Posted by cmarkins

dtmc:

I tried Toba Garrett's fondant recipe last weekend. Will be using it to do cakes for my daughter's first birthday party this weekend. I like it much better than mmf (taste & texture). You can also flavor it with different extracts.

I got the recipe from lilscakes. I can PM the recipe if you like.



That would be wonderful! Thanks cmarkins! thumbs_up.gificon_biggrin.gif
It's all good...!
Reply
It's all good...!
Reply
post #18 of 27
Can I get the recipe too! Should I PM you too?
post #19 of 27
I don't have te recipe with me right now (I'm not at home) but I got it off of a thread on this site so maybe if you search it you'll find it. Or when I get home tonight I can PM you with it. The glycerin I got from Michael's in the Wilton isle.
Although I made it again last night & this afternoon it's too hard & crumbly to use! icon_cry.gif I did something wrong obviously but I don't know what!? Maybe I didn't cover it well enough because it worked out so well the first time..... of course today is when I need it for my first elegant fondant class at Michael's..... what timing! icon_mad.gif
post #20 of 27
For those asking - here's the recipe in case you didn't get it already:
Toba Garrett's recipe:

ROLLED FONDANT

Ingredients

1 Tbsp (1 envelope) unflavoured gelatin
1/4 cup (60 ml) cold water
1 tsp lemon, almond or orange extract
1/2 c (6 oz or 168 g) light corn syrup
1 Tbsp glycerin (optional)
up to 2 lbs (908 g) 10X confectioner's sugar
1/2 tsp white vegetable shortening



1. Sprinkle the gelatin over cold water in a small bowl. Let it stand for two minutes to soften. Place it over a pan of simmering water until the gelatin dissolves, or use the microwave for 30 seconds on HIGH. Do not overheat. Add the flavouring.

2. Add corn syrup and glycerin (optional) and stir until mixture is smooth and clear. Gently reheat if necessary, or microwave for an additional 15 to 20 seconds on HIGH. Stir again.

3. Sift 1 1/2 pounds (680 g) of the sugar into a large bowl. Make a well in the sugar and pour the liquid mixture. Stir with a wooden spoon. The mixture will become sticky.

4. Sift some of the remaining 1/2 pound (225 g) of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take. Knead the fondant, adding a little more sugar, if necessary, to form a smooth, pliable mass. The fondant should be firm and soft. Rub the vegetable shortening on your palms and knead it into the fondant. This relieves the stickiness of the fondant.

5. Wrap the fondant in plastic wrap and place it in the refrigerator until ready to use. Rolled fondant woks best if allowed to rest for 24 hours.

Note: If covered well, this rolled fondant dough can be refrigerated for 1 month or frozen for up to 3 months. I do, however, recommend Pettinice RTR Icing (commercial rolled fondant). It doesn't taste quite as good as homemade; however, it has more stretch. Since it's extremely flexible, you can do more with it. This product can last for up to 6 months without refrigeration.

Storage: Double wrap the rolled fondant in plastic wrap and then store it in a zippered plastic bag. It will keep in the refrigerator for 30 days on in the freezer for up to 3 months.

Yield: 2 lbs (908 g)

Thanks again to lilscakes for the original post!
post #21 of 27
I love Toba's Creative Cookies! What beautiful work she does! I think she's the Collette of cookies!
post #22 of 27
Hey guys, can someone tell me whats butter extract ? Or can someone tell me a recipe that doesnt use it lol... I hate the taste of fondant but you simply cnt get tht kinda look with nething else. Please help me out here guys
post #23 of 27
Quote:
Originally Posted by sundusqureshi09 View Post

Hey guys, can someone tell me whats butter extract ? Or can someone tell me a recipe that doesnt use it lol... I hate the taste of fondant but you simply cnt get tht kinda look with nething else. Please help me out here guys

It's artificial butter flavor. At any craft store in the cake decorating isle.

Toba Garret's fondant is my favorite. It's all I use.
post #24 of 27

can I get the recipe as well? Thanks.

post #25 of 27
If you're asking for the recipe for Toba's fondant is on this page already. Scroll up.
Plank.
Reply
Plank.
Reply
post #26 of 27

Thanks , I got it. I asked before I read the all the post.

post #27 of 27

There is a company that makes real butter extract but it's hard to find in stores.

 

http://www.frontiercoop.com/products.php?ct=ssbfbf&cn=Butter+Flavor

elsewhere.
Reply
elsewhere.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Rolled Buttercream