Link to all CC fondant recipes:
http://tinyurl.com/2qh4v2
MMF Tip:
http://forum.cakecentral.com/cake-decorating-ftopict-101181-.html
Alternate Jello Fondant Mixing Directions:
http://forum.cakecentral.com/cake-decorating-ftopict-324923-.html
HTH
Thanks for the links JHan. Would you know which fondant recipe is more suitable for hot and humid weather?
Thanks.
Sorry - none are that great when it's super humid (KL - whew!)
I personally like Collette Peters' recipe the best, but regardless of which one you use, remember to let it sit for the time given in the recipe so the sugar can absorb the moisture, don't add additional sugar until it has sat because you won't know the final texture until then, and since it's humid there, use corn starch for rolling, not shortening or powdered sugar.
Sorry - none are that great when it's super humid (KL - whew!)
I personally like ' recipe the best, but regardless of which one you use, remember to let it sit for the time given in the recipe so the sugar can absorb the moisture, don't add additional sugar until it has sat because you won't know the final texture until then, and since it's humid there, use corn starch for rolling, not shortening or powdered sugar.
Thank you for the tips. I normally used powdered sugar to roll out. I did try using corn starch to roll out the burgundy layer for the wedding cake I posted recently. However, after reading somewhere that protein from corn starch and cake flour will react with the fondant and may spoil it, I decided to try shortening yesterday (for the first time) because this cake is travelling to another state and will not be served until 3 days later. I met with another problem, the edge around the cake (round shape) bleated badly. I made fresh batch and applied on it immediately (now I know from what you said it's a mistake) and get bleats as well. How do I avoid that?
Thank you.
Hey bncncnmn - I just made my first fondant cake this past week! The pic is in my photos (the pool party cake). I used Rhonda's Ultimate MMF and it worked like a charm! Easy to make and had no problems at all. I highly recommend it. Used crisco when kneading, and then conf. sugar when rolling out. It worked so well - now I'm all excited about making my next one!
Ooops, got your name wrong, JanH. Thousand apologies. 
Heard so much of MMF on this site. Will definitely try it one day. For Lemon Extract, is it a food paste/flavouring as is sold here or some kind of emulsion?
Quote by @%username% on %date%
%body%