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Michelle Foster's fondant recipe? - Page 2

post #16 of 28
I just wanted to add that this recipe was written quite a few years ago when microwaves were a bit wonky. Does anyone remember the either burnt or un-popped popcorn bags, using the same setting? Using the microwave is a great way to cook the gelatin, corn syrup, etc. It's certainly faster and used fewer dishes. This alone is worth it! icon_smile.gif

As for using different amounts of sugar each time, there are reasons for this. The main one is the temperature of the liquid at the time the mixing is started. The warmer it is the more sugar it will take to make it look right. However, the next day, this will make for a very stiff fondant. When it is warm to the touch, somewhat like a baby's bath water, this is the best time to mix it with the powdered sugar. If the mixture is too cool, then it will take a lot less sugar to look right, but then it will be entirely too soft the next day.

Humidity, or lack of it, will make a difference as well. This is why the amount of powdered sugar is approximate.

Any extra flavoring, extracts, etc. will also change the over all amount of powdered sugar. If you think about Royal Icing, you know that the smallest drop of water can totally change the consistency of the icing. It's not really that much different with fondant, homemade or purchased.

Thank you everyone for you compliments. I'm glad this recipe has become so popular. Still wishin' I had thought to get some "dough" out of it by charging per print. LOL icon_smile.gif

Michele
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Reply
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Reply
post #17 of 28
Michele, You're AWESOME! Thanks for the additional tips!
post #18 of 28
Quote:
Originally Posted by Sugarflowers


Thank you everyone for you compliments. I'm glad this recipe has become so popular. Still wishin' I had thought to get some "dough" out of it by charging per print. LOL icon_smile.gif

Michele



If everyone who uses your wonderful fondant, would buy your equally wonderful gumpaste flower dvd "Bloomn' Garden", http://www.lickthespoonproductions.com/ it would be great for everyone! icon_biggrin.gif I know that I learned alot. Thanks Michele! thumbs_up.gif

Sincerely,
Pat B.
"We convince by our presence"
Walt Whitman
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"We convince by our presence"
Walt Whitman
Reply
post #19 of 28
Quote:
Originally Posted by plbennett_8

Quote:
Originally Posted by Sugarflowers


Thank you everyone for you compliments. I'm glad this recipe has become so popular. Still wishin' I had thought to get some "dough" out of it by charging per print. LOL icon_smile.gif

Michele



If everyone who uses your wonderful fondant, would buy your equally wonderful gumpaste flower dvd "Bloomn' Garden", http://www.lickthespoonproductions.com/ it would be great for everyone! icon_biggrin.gif I know that I learned alot. Thanks Michele! thumbs_up.gif

Sincerely,
Pat B.



THANK YOU! What a wonderful thing to say. I'm very glad that you like the DVD. Thanks again.

Michele
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Reply
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Reply
post #20 of 28
I second the vote to buy Michele's DVD. I started using Michele's fondant recipe about 18 months ago and I won't use any other under any circumstances!!

When I discovered how great her fondant was I decided her other stuff must be great too and I bought the DVD. I was right it is great!! I learned quite a few new tricks from Michele's DVD.

CC members should support our own. icon_smile.gif
post #21 of 28
Quote:
Originally Posted by Sugarflowers View Post

I just wanted to add that this recipe was written quite a few years ago when microwaves were a bit wonky. Does anyone remember the either burnt or un-popped popcorn bags, using the same setting? Using the microwave is a great way to cook the gelatin, corn syrup, etc. It's certainly faster and used fewer dishes. This alone is worth it! icon_smile.gif


As for using different amounts of sugar each time, there are reasons for this. The main one is the temperature of the liquid at the time the mixing is started. The warmer it is the more sugar it will take to make it look right. However, the next day, this will make for a very stiff fondant. When it is warm to the touch, somewhat like a baby's bath water, this is the best time to mix it with the powdered sugar. If the mixture is too cool, then it will take a lot less sugar to look right, but then it will be entirely too soft the next day.


Humidity, or lack of it, will make a difference as well. This is why the amount of powdered sugar is approximate.


Any extra flavoring, extracts, etc. will also change the over all amount of powdered sugar. If you think about Royal Icing, you know that the smallest drop of water can totally change the consistency of the icing. It's not really that much different with fondant, homemade or purchased.


Thank you everyone for you compliments. I'm glad this recipe has become so popular. Still wishin' I had thought to get some "dough" out of it by charging per print. LOL icon_smile.gif


Michele
Hi Michelle , I'm excited to try your recipie. Could you say how much lbs of fondant ghe badic mixture yields and is it ok to double the recipie.?
post #22 of 28
is there any alternative to the gelatin?
post #23 of 28
Quote:
Originally Posted by Win View Post
 "........... 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........"

Win: I learn something new everyday.  Seriously now, you can turn grocery store powdered sugar into 10X sugar this way?  cool.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Reply
~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Reply
post #24 of 28
This post it old but just came across it and was wondering if once on the cake, you need to refrigerate the cake since dairy is involved. The new version I came across uses cream instead if milk.

Thank you!
post #25 of 28
No, you do not need to do that based solely on what's in this fondant, but you may based on what's in your cake.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #26 of 28
Thank you!!! Have you made it before? I was wondering when you would put gel colouring if needed to get the best colour results.
post #27 of 28
Oh....only once a week for the past few years. I don't color it dark colors unless I use my airbrush. Otherwise, I buy red and black premade, and any other light color I mix in after it's rested.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #28 of 28
Thank you very much!!!!
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