The Jello Fondant Was A Hit!
Decorating By SophieBelle Updated 7 Jul 2007 , 11:46pm by bobwonderbuns
I served a cake with my Jello fondant recipe for the first time on Easter (just posted the picture). I was so happy that everyone ate it all up and said they loved it!
Anyway, I'm on the way out the door to head to work. Hope I do better there today!
Talk to you guys later!
P.S. I'm still waiting for the recipe to appear in the Recipes section.
I can't get anyone to eat the MMF, not even my 9-year old nephew who'll eat Anything with sugar. Can't wait to try this one. Thanks for sharing!
I agree....it's a texture thing with me, too. I try to roll my MMF out thin enough to cover a buttercream iced cake so the fondant sort of melts into the buttercream, making it less chewy.
I have to agree with Renaejrk.
I can't stand the fondant... It's like chewing a piece of gum and then eating cake at the same time. Crumbs in my gum is not a good thing. Disgusting. I'd rather drink a glass of apple or orange juice after brushing my teeth!
OK, I just found the recipe again for SophieBelle's Jello Fondant. Do this: Do a search for fondant. Then click on the bottom where it says "view all results for fondant in recipes". SophieBelle's recipe should be on that page about 16 recipes down the list. I just tried it twice and was able to come up with the recipe.
OK, I just found the recipe again for SophieBelle's Jello Fondant. Do this: Do a search for fondant. Then click on the bottom where it says "view all results for fondant in recipes". SophieBelle's recipe should be on that page about 16 recipes down the list. I just tried it twice and was able to come up with the recipe.
still can't find it! 
Here you go caryl:
http://www.cakecentral.com/cake_recipe-3413-16-SophieBelles-Jello-Fondant.html
Thanks! I must have been typing while you posted this!
Wonder why it is so difficult to find?
Hi all,
Looks like you can only find it if you follow butternut's directions and search from the home page, so I'm going to copy/paste it and post it here....
Hold on....
With help from butternut, I found the recipe. Copy/pasted it below:
SophieBelle's Jello Fondant
Serves/Yields: Approximately 4 pounds of fondant
Prep. Time: 20 minutes
Cook Time:
Category: Fondant/Gumpaste/Sugarpaste
Difficulty: Moderate
Introduction
HI, I'm Tamatha (SophieBelle). I hope you enjoy this twist on fondant.
Ingredients
1 small package of Jello Gelatin (you choose the flavor/color)
Boiling water
1/4 cup glucose
1 Tablespoon glycerin (optional, see below)
4 pounds confectioner's sugar
1/4 cup shortening
Directions
Place the contents of the Jello packet into a glass one-cup measure. Add boiling water to the 3/4 cup line. Stir to completely dissolve. Add the glucose to make one cup of liquid and stir to dissolve. At this point, you may add the glycerin if you plan to use the fondant to cover cakes. However, if you plan to use it for embellishments or cookies, you may leave the glycerin out since you won't need as much 'stretch' in your fondant. If glycerin is added, stir until it also completely dissolves in the Jello/boiling water solution.
Let the solution cool for about 5 minutes while sifting the confectioner's sugar into a large glass bowl. Remove about 1 cup of the sugar and reserve for kneading later on.
Test the side of the glass measuring cup to make sure the Jello solution has cooled enough to handle. Make a well in the sifted sugar (in the bowl) and pour in the Jello solution. Using a large spoon, stir in a little of the sugar from the sides of the bowl, pulling in more sugar until it is completely incorporated and forms a rough ball.
Sprinkle some reserved confectioner's sugar on your clean work surface and turn the fondant out onto it. Knead in the final amount of sugar this way. The fondant will feel a little rough at this point, but it's ok. Knead just until the sugar is all incorporated, then form the fondant into a ball. Use your fingers to grease the bowl, then rub the shortening from your hands onto the fondant before placing it in the bowl. Cover with plastic wrap and let the fondant rest for about an hour.
Grease your clean work surface and turn out the fondant. Knead in shortening until the fondant feels right. You will see how the shortening transforms the texture of the fondant from kind of rough to satiny.
For storage, wrap ithe fondant in plastic wrap and keep it in an airtight containter.
Source: self
Contributed by sophiebelle on Monday, April 02. 2007 at 15:33:38
Many thanks to you guys for being interested. Hope you like it.
The recipe said it called for 4 POUNDS of sugar. I'm assuming it's suppose to be 4 cups, otherwise 4 pounds (16 cups) would be a lot.
When you use different colors of Jello, does it make the end product that color (such as red for cherry flavored Jello)?
The recipe said it called for 4 POUNDS of sugar. I'm assuming it's suppose to be 4 cups, otherwise 4 pounds (16 cups) would be a lot.
When you use different colors of Jello, does it make the end product that color (such as red for cherry flavored Jello)?
Hi,
It actually is four pounds of sugar. I have a picture posted that shows how much fondant it ends up making. It makes enough to cover probably three 10-inch cakes. I think.
It does color the fondant a light shade of whatever color the jello was. When I used the margarita flavor, I got a light green fondant that went with the lemon/lime flavor of the jello. Like I said when I first posted about this recipe, I know it wouldn't be ideal for all applications/uses, but it tastes really good and works well. People can try it and decide for themselves whether it's something they want to use. I just wanted to share.
caryl, sorry it took so long to get back to you!
gailsgoodies, can you tell me please how you just posted that link to the recipe. I need to learn how to do that. Thanks so much
I usually have two (or more) windows open at one time. I'll go to one of the other pages and search what I'm looking for. When I find the item I want, I go to the very top of the page and click on the address bar. That will highlight it, then on your keypad hold the control (Ctrl) key (bottom left on your keyboard) and push the "c" letter that will copy whatever's highlighted. In this case it's the address of the page you want to copy. Go back to your "post a reply" message and click on the box so you can start to type your reply then when you want to put the link in (what you copied) hit enter a couple of times (to make some space)
then hold the control (Ctrl) key (bottom left on your keyboard) and push the "v" letter. That will paste your selection.
Sorry I'm so "wordy" but I hope you understand it! 
am I missing something? I don't see when you are supposed to add the
glucose?
Thank you 
I'm so glad I saw this. Would love to try it out soon!!! I usually do a family cake to try something out. How was the texture on it, because I do agree that it's more texture to me as well. Even though the wilton fondant doesnt' really taste that good either.
am I missing something? I don't see when you are supposed to add the
?
Thank you
You are absolutely right! I left it out, but I just edited it. Thank you very much!
SophieBelle
Thank you... I fiqured this might be where you would add it, but since I'm new to fondant. Just wanted to make sure.
Thank you again for the receipe, sounds like quite a few of us will be giving it a try.
Thank you for sharing! No one in my family will eat the MMF, the cake may look good but no one will eat it. They may poke at it, but they won't eat it. I even have a 2yr old that will eat ANYTHING - I do mean anything, she won't even bother with the banana peel just chews right through it with a big ol' smile. 
I gave her a piece of MMF and she spit it out, now she gives me a dirty look and has to think about it whenever I hand her something to eat! I'll be trying this recipe soon and hopefully not only stop wasting all the cake ingredients (I'm a scratcher), but also regain some of the family's trust where fondant is concerned!
Definately add the glycerine if you're going to cover the cake with it! I didn't and it was a disaster 
, it cracked and just fell apart on the cake, so I had to scrap it and use Pettinice instead. So be aware - don't end up wasting money like me by having to trash the lot - add the glycerine!!!!!
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