I made the fondant in Toba Garrett's book and thought that this would save me paying shipping when I order fondant. So today I tried out a new cake recipe ans covered it in SMBC then covered it in this fondant. Well it has no elasticity andjust tore horribly! Is there a good fondant recipe out there? I have also trieb MMF and to be honest it is not as good as the boght stuff.

Anyone got any ideas! The shipping of fondant just kills me and I would like a good recipe to fall back on .
Thanks for helping!

900g (2lb/8 cups) icing sugar(onfectiners
124 ml(4 fl oz/1/2 cup) glucose
15g (1/2 oz) gelatine
25g (3/4 oz) glycerine
50 ml (2 fl oz/1/4 cup) cold water
soak the gelatine in the cold water and place over hot water until disolved and clear. (do not alloww the gelatine to boil)
add the glycerine and glucose to the gelatine. Stir until melted. Add mixture to sieved sugar. Knead to a soft consistency.

PS: this is a uk recipe.

here is another recipe:
1 heaped tablespoon glucose
3 tablespoon warm water
1 table spoon gum tex or gum tragacanth
1 lb contectioner sugar
heat glucose and water till just warm. Mix gum tex with i cup sugar and add to glucose mixture. Mix well. Gradually knead in enough sugar until you have used about 3/4 ld.
Store in a plastic bag overnight then braek off a piece and work in more sugar until pliable but not sticky. Always keep well covered.

Thank you naz1905 . The first one is the recipe that I did . I did it in my Kitchen aid with a dough hook. Do you think this is why it has no elasticity?

Thanks again.

Hi, I don't use any electric mixer, it's all done by hand. You'll put too much air if you do it with mixer.

I just love toba's recipe I did mine by hand and found it sooo easy to work with it was my first time (small pink cake in pics) I tried the mmf before that and hated it as it cracked and tore.

I usually make Marshmallow Fondant, tastes very good and easy to make. There should be a recipe somewhere, I'll send you the link if I find it.
Good Luck.

I found it:
http://www.cakecentral.com/cake_recipe-1949-1-Marshmallow-Fondant-MMF.html

I have the same shipping problems so I can relate to your situation. I've tried numerous/types of homemade fondant because I needed to come up with a reliable fondant that I can make myself. I've fine tuned it and now have exactly what I want. Here's the recipe and it's really no fuss to it.....

Spray large bowl with Pam and put in 4 cups icing sugar (sifted if lumpy). make a well in center. Spray mixing spoon too.

Mix together:
1/2 cup white corn syrup
1 tablespoon glycerin
1 teaspoon flavouring
Set aside this mixture (as is) for a minute.

Then prepare
1 pkg gelatine
1/4 cup cold water

Let set for 7-10 minutes until firm. Place in microwave for approx. 30 seconds to heat.

Add this gelatin mixture to your white corn syrup mixture and stir. Pop in microwave for approx. 65 seconds. Stir to mix.

Pour into your icing sugar well and stir thoroughly. Mixture will be very sticky.

Grease your hands with Crisco and gradually add up to 4 more cups of icing sugar, kneading in with your hands. (I usually only need 3 cups to get the right consistency for me.)

Turn out on plastic wrap and wrap tightly. Let sit for approx. 20-25 minutes until just barely warm.

Grease table or mat with crisco. Lightly dust roller with corn starch. Roll out fondant on greased surface. (I find when I use icing sugar or cornstarch I get "elephant skin" on my fondant so Crisco works best for me). Don't use a lot of pressure when you're rolling because that will make bubbles.

Occasionally, gently lift fondant off the table to make sure it's not sticking to surface. Roll up fondant on roller or broom handle (depending on size of cake) and gently place on cake. This recipe does not tear easily so you shouldn't have a problem.

Lightly dust your fondant smoother with corn starch and smooth. The corn starch will take the shiny look off the fondant. You may get an air bubble but a tiny pin will take care of that.

***********

I really do know what it's like to agonize over fondant and after a lot of tweaking, this recipe absolutely works for me. And, I like knowing that's it's "homemade", not only because of the cost but also because the only fondant I can buy locally is Wilton which I'd never cover a cake with.

Attached is a picture of this fondant so you can see it gives a beautiful matte finish. (Hope this works cause this is the first picture I've posted and not quite sure how to do it!!)

classycakes : that cake is gorgeous....beautiful.

I am new to fondant, taking the Wilton class, and discovered I do not like the Wilton fondant. And like everyone else it costs so much to ship the Fondx or Satinice...

I will try this recipe and hope I have such good results...thanks for sharing!!

You're very welcome. Good luck!!!

How large is the package of gelatin? I looked here and they come in diferent sizes.

I am tired of driving a half hour to buy decent fondant.

I only use Knox Gelatin. I use one little envelope which is the equivalent of 1 tablespoon or 15 ml.

i had the exact same problem with toba's recipe... hated it.... i loe michelle foster's recipe ( on this site) it strectched beautifully it is the only recipe i use... i hve yet to sill try mmf .... that will be my next experiment

Thats a gorgeous cake Classycakes. Makes me want to try fondant which I'm so afraid of!! Beautiful cake. So beautiful in fact that I think I"m going to have to try your recipe and encouragement. Thank you.

Thank you for the compliments and you're very welcome. I know what it's like to feel overwhelmed by the whole fondant issue! Every cake I've made with this fondant so far has turned out great so I'm sure you'll have no problem with it. Personally I like the microwave aspect - it's quick and less mess and you don't have to worry about double boilers and the like. Ten minutes or so and you're done!!!

Good luck and let me know how it works out for you.

i too was convinced fondant was not for me. i figured if i absolutely needed to use fondant i would buy it. then i tried the mmf recipe on this site and to my surprise it worked out great. other than my kitchen looking like it just had a snow storm (powdered sugar) it was great. it may have had something to do with the fact that i let it rest overnight???
good luck!

Hello!

This is the recipe I use and it works everytime...
1/4 cup of water
1 1/2 tbs gelatin
1/2 cup glucose
1 1/2 shortening
4 1/2 cups of confectioner´s sugar
flavoring to taste

mix water and gelatin, once it is hidrated incorporate glucose and shortening, take it to a slow heat until everithing has melted, once out of the heat pour the flavoring. mix in a large bowl this liquid with the sugar, start with a cup of sugar a at time and keep adding and working until you can take it to a working surface to keep adding sugar and kneading it until it does not stick to the table or your hands.

Hope it works for you too...

I did my first MMF covered wedding cake this weekend and was fairly pleased overall. The only thing I really had to compalin about was mixing it. I never thought of using crisco on my hands or the work surface to keep it from sticking. I didn't get a pic because they were not ready when I delivered so I had to set up in a temporary area and then they moved the cake and added the flowers to the top. So, hopefully someone will get me a photo to share.

To xinue:
Should it be 1 1/2 tablespoons of shortening in your fondant recipe?

I can share in your fondant frustration and have been through some trial and error ropes like you are going through now. Personally, I have not met anyone that has not so hang in there.
I use nothing but Toba Garrett's recipe and love it. If it is to soft then you need to add a little extra powdered sugar at a time until you get it to the correct consistency. Just be sure and knead it very well after adding the ps. Be sure and keep your hands and work surface lightly greased with crisco shortening or an equivalent. Toba's recipe is easy to make and use and I hope you will give it another try before throwing in the towel on her wonderful recipe! Some of the finer things in life come with a little extra effort! Don't give up!!

I make mmf and you do have to get the hang of it. Sometimes I use most of the bag of ps and sometimes only 3/4. Now that I have the hang of it, I really enjoy making and using it. I haven't tried theses fondant recipes, but I'm happy with the mmf, so I'll probably stick with that.

Yes, you have to melt it along with the glucose. It makes it more elastic.
And I always use a little extra when it time to knead; I spread it onto the work surface and dust it with confertioner´s sugar.

Hmm, maybe it is time for me to step out of my MMF bubble and try another type.

ClassyCakes, you say to use yours while barely warm. Does this mean I can't store it? If I can how long do you find it lasts for?

Thanks!!

Yes - I've used my leftovers up to a few days after I originally made it. Then I microwave it to warm it a little bit and make it pliable and kneed it again and it's fine.

I just don't like to wait for a day or so before I use it. And I find that setting it aside for overnight or the next day only involves me warming it up and kneeding it back to the same condition that it was in 20 minutes after I first made it. For me, that's more work than I want! Hope I'm explaining this OK ......

Explained it very well! Fondant isn't especially popular around here so I tend not to use much of it! I'll have to try your recipe out to see how it works.

Thank you very much!

Yes - when you microwave both mixtures, it turns to liquid. I heat it til just when it starts to bubble. And I pour it straight into my icing sugar well from the microwave - I do not wait for it to cool.

Thank you very much!

Classycakes, just wondering if you have ever made MMF and if so, how you would compare the two?

I can't wait to try your recipe. The MMF works great for me but it's vey, very sweet. The kids love it but the adults push it off.

Thanks!

Hi Projectqueen,

Fondant has been my biggest challenge and boy, the money I've wasted because the stuff just ended up in my garbage!

As a new business (and not really knowing diddley squat), I used the Wilton because that was the only thing available. That was yukky! Just had to come up with something homemade because the Wilton wasn't fit to eat!

I tried numerous recipes using the double boiler method, using glycerin, not using glycerin, using glucose, not using glucose, 1 tablespoon shortening, 1/4 cup shortening - you get my point - so many variations and it was all so much work. I was ready to give it up.

Then I stumbled across the marshmallow fondant recipe. The first couple of batches I made were perfect - went on the cake like a dream and I thought "yahoo - finally got it". Then, the next one I made the gelatin mixture went really funny - like there was little tiny gelatin blobs in it and I couldn't get them out. I couldn't figure out why the marshmallows would melt that way. As I continued using it, it seemed like one out of three batches would turn out with the blobs. I'm embarassed to admit to this but I don't know too many people who ruin marshmallow fondant but I guess I'm one With regard to the taste, I liked it fine - you definitely get the marshmallow taste. I like marshmallows so it doesn't bother me but some of my customers weren't really fussy about the marshallmallow taste. But the bottom line for me is that it wasn't reliable enough for me - I want to count on every batch coming out the same way.

So I moved on and kept trying to find the right fondant for me and this one (keeping my fingers crossed) has turned out to be consistently good and easier to make. I've never had to throw out a batch (which pleases my garbageman enormously because those bags weigh a ton when you fill them with old fondant!)

I like this fondant better when it's flavoured with almond flavouring rather than vanilla and I find it's definitely not as sweet as marshmallow fondant.

If you give it a try, let me know how it works out for you.

Take care.