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Michelle Foster's fondant recipe?

post #1 of 28
Thread Starter 
I have been using MMF, but I came across Michele Foster's recipe and want to give it a try. I was wondering, since there is milk and butter in the recipe, how long will it stay good once it is on the cake? Do you like this recipe? Any tips? Can I substitute with water and Crisco? I have spent the last week trying out every home made fondant recipe I can find. I am exhausted, and still not very satisfied... icon_sad.gif
Don't take life too seriously-you'll never get out alive~Van Wilder
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Don't take life too seriously-you'll never get out alive~Van Wilder
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post #2 of 28
I don't have a direct response to your MF-fondant question, but wanted to suggest a fondant recipe by Colette Peters. I got it from the back of her book, I think called Amazing Wedding Cakes (or something like that), and I really like it. Easy to make and tastes good. Stores well and rolls out nicely.... I find it easier, - and not as messy - as MMF. I can get the details posted up here if you'd like to try it icon_smile.gif
post #3 of 28
cake mommy - I think the MFF is pretty safe once made. There is PLENTY of sugar to prevent the milk from spoiling, and butter doesnt need to be refrigerated. I have read that Michele Foster uses water for display cakes because the milk is for taste, if i remember correctly.

dxerebl - I would love to see the recipe if you wouldnt mind posting or pming it. thanks icon_smile.gif
post #4 of 28
cakemommy-can you post the recipe you have, i can't find it.
dxerebl- ditto to sayhellojanas question, can you please post that recipe

Thanks icon_biggrin.gif
post #5 of 28
Ive got it saved in my Fav's so here it is.
1/2 cup milk
3 packs gelatin (6 tsp - for reference in case you wanted to 1/2 the recipe)
1 cup corn syrup
3 Tbsp butter, unsalted
3 Tbsp glycerin
2 tsp vanilla (sometimes I use more)
dash salt
3-4 lb powdered sugar, sifted (at least once)
*note - all tablespoons and teaspoons are level, not heaped (had a question about this from another CC'er)

- combine milk and gelatin & allow to firm
- cook over double boiler until gelatin is dissolved
- add remaining ingredients(except sugar) & cook until butter is almost melted
- cool to lukewarm (I come back to it and stir periodically so it doesn't form a "skin" on the top or get clumpy)
- strain into mixer containing 2 lb powdered sugar (one bag)
- mix slowly until just combined
- use dough hook, add several more cups of sugar, & mix on low until combined
- continue to add sugar until it holds its shape on hook
- turn onto powdered sugar surface & knead
- wrap in oil painted plastic wrap and put in ziplock freezer bag
- let stand for 24 hours before using

I always coat my hands, counter, and rolling pin with shortening when I'm ready to use. I also have powdered sugar on hand to dust with if it seems sticky, to firm it up a little bit.

I had to do it a couple of times to be able to tell when I had added enough powdered sugar. If it is too stiff, I just add a tiny bit of water, and use more shortening on my hands/counter/rolling pin and that helps to add more moisture and flexibility. Be careful when it's mixing not to let it get too hard, or it will be difficult to work with and you'll have to do a lot of "adjusting" to get it the consistency you want it! I would rather it be too soft and be able to add more powdered sugar as I knead. ENJOY!!
Source: Michele Foster
Contributed by: Renaejrk on Friday, April 13. 2007 at 10:57:54

More Recipes of Renaejrk
post #6 of 28
dxerebl...yes, please post Colette Peter's recipe! and thanks in advance. I've made Michelle's a few times, and it is very tasty and makes up nicely.
Thanks again!
post #7 of 28
cakemommy3... MFF is all I use now unless I need something quick for figures, etc. Then I mix up a half batch of MMF. Michele has addressed your questions herself in past forums. Yes, the fondant stores fine out of the fridge for long periods. The milk is minimal and does not contribute to spoilage. She mentions one may even sub the milk for water. I find the fondant to be the smoothest I have EVER worked with. It rolls out perfect every time and does not have the same chewy qualities of MMF. I have made the Colette Peter's fondant mentioned as well and found it to be a little dry.
Here is a link to the forum where Michele herself replies...
http://www.cakecentral.com/cake-decorating-ftopict-607591.html


HTH!
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
post #8 of 28
Let me first say that I'm not knocking any one else' recipe - I chose this one in the interest of time (I work 50hrs+ a week, have a 2yo, and go to school part time - so my "caking" time is very limited). I am a newbie and tend to shy away from anything that uses a double boiler, dough hook, or has more than 4-5 ingredients - I like to keep it simple icon_biggrin.gif (besides - I just got a 'dough hook' yesterday -- got a KA for VD!!!)

So........I love Colette Peter's work, got her book "Colette's Wedding Cakes" from the library, and this is her fondant recipe...

2lbs confectioners sugar
1/4c cold water
1TB unflavored gelatin
1/2c glucose (or white corn syrup) imagine my surprise to find out glucose was really corn syrup - geez
1 1/2TB glycerine
1 ts flavoring (being mindful of color changes, i.e., clear vs. colored vanilla)

-place sifted sugar in large bowl, make well in center
-place water in saucepan, sprinkle gelatin on top to soften - about 5 minutes
-heat the water/gelatin and stir until dissolved and clear - DO NOT BOIL
-turn off heat, add glucose and glycerine, stir until well blended
-add flavoring to pan (I do all 3 at one time - glucose, glycerine and flavor)
-pour into sugar well and mix until all of the sugar is blended
-knead with hands until it becomes stiff (if sticky, add a little more p.s)
-shape into a ball, wrap in plastic wrap and store in air tight container
- works best if allowed to rest for 8hrs

Addressing the other comment that it's dry - I personally do use crisco well coated on my hands, board and roller to work with this, both at the initial kneading stage and 8 hrs. later when I'm using it - that may or may not have added to the moisture factor.

Also, at the initial kneading phase, I break it into 4 or 5 chunks, knead them separately, then blend it all back together to wrap and store for 8 hrs.

One note on the heating on the stove portion - I've seen others talking about doing this in the microwave - I don't see why this couldn't be done with this recipe, I just haven't personally tried that yet...but will.

I will say too - now that I have my KA, I will certainly try MF'sF, just gotta find the time!! icon_biggrin.gif

I hope you like it as well as I do icon_biggrin.gif [/i]
post #9 of 28
I used to use MMF but now I only use Michele Foster's fondant. It's great! I make in my mixer with a dough hook. I put some Crisco in the mixing bowl and on the hook; to help the fondant from sticking.
post #10 of 28
Thread Starter 
Thank you all for your responses and advice!! I made the MFF and the Collette Peters fondant last night. They were pretty similar in consistency, but the MFF tasted MUCH better! It also took less sugar for some reason...maybe the milk? So now that I have fondant-a-plenty, I guess I'll use the MFF for covering the cake, and all the rest for decorations lol.
Don't take life too seriously-you'll never get out alive~Van Wilder
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Don't take life too seriously-you'll never get out alive~Van Wilder
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post #11 of 28
I've made MFF 3 times now and it's really pretty good, but every time I make it, I use a different amount of powdered sugar. This last time it seemed like I used a ton more but it worked out good after I left it a few days.
post #12 of 28
Thank you, dxerebl!!!
post #13 of 28
I've just go to weigh in on this one because I used to only use MMF and I've switched to Michele's fondant and won't go back! I don't use the double boiler method with Michele's. After the gelatin sets up in the milk I place the bowl in the microwave and do it for 30 seconds for the gelatin to melt. Then, to that bowl, I add the other ingredients and microwave that again for another 30 to 45 seconds...just enough for the butter to melt. While that is going on I sift almost 4 lbs. (I leave out about 1 to 1/2 cups and add later if needed) of p.s. into the mixing bowl fitted with the dough hook. Finally, I pour the liquid ingredients through that same sifter into the mixing bowl that has the p.s. already in it. Turn on the mixer and voila! Once it comes together, I dump it onto a counter with a little p.s. and cornstarch and knead it until it's no longer sticky and place it on a piece of plastic wrap already sprayed with oil and into the ziplock bag it goes. It's wonderful. By the way, I don't use vanilla in mine, I use a butter flavoring. Yummmm.
post #14 of 28
Quote:
Originally Posted by stlcakelady

I've just go to weigh in on this one because I used to only use MMF and I've switched to Michele's fondant and won't go back! I don't use the double boiler method with Michele's. After the gelatin sets up in the milk I place the bowl in the microwave and do it for 30 seconds for the gelatin to melt. Then, to that bowl, I add the other ingredients and microwave that again for another 30 to 45 seconds...just enough for the butter to melt. While that is going on I sift almost 4 lbs. (I leave out about 1 to 1/2 cups and add later if needed) of p.s. into the mixing bowl fitted with the dough hook. Finally, I pour the liquid ingredients through that same sifter into the mixing bowl that has the p.s. already in it. Turn on the mixer and voila! Once it comes together, I dump it onto a counter with a little p.s. and cornstarch and knead it until it's no longer sticky and place it on a piece of plastic wrap already sprayed with oil and into the ziplock bag it goes. It's wonderful. By the way, I don't use vanilla in mine, I use a butter flavoring. Yummmm.

That's pretty much how I go as well. I long since dropped the doubler boiler method --it's really not needed. As well, I always cheat when I sift... I put my powdered sugar into my food processor and whirl away. MUCH easier than true sifting and comes out like silk. As well, 6 oz of melted white chocolate into the bowl when adding the rest of the mixture to the sugar --holy cow it's good!
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
post #15 of 28
I love Michele Foster's Fondant. I used it again today and I do it for the customer who say they don't like fondant. It taste better than the commercial when you make it yourself.
I can do all things through Christ no matter what it looks like.
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I can do all things through Christ no matter what it looks like.
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