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Question re: Toba Garrett's Fondant recipe

post #1 of 71
3/13/09 at 5:07pm
Thread Starter 
I'm making this tonight and as I read the recipe I notice that it calls for 1/2 cup of corn syrup, but....in parenthesis it says (6 oz or ...).

Please correct me if I'm wrong, but 1/2 liquid cup is 4 oz. Which is it icon_confused.gif ?
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- Robert A. Heinlein
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post #2 of 71
3/13/09 at 5:33pm
Thread Starter 
Anyone??
"One of the sanest, surest, and most generous joys of life comes from being happy over the good fortune of others."
- Robert A. Heinlein
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- Robert A. Heinlein
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post #3 of 71
3/13/09 at 5:44pm
Hey Moxey......I used to make Toba's recipe regularly and can tell you the correct amount is the 1/2 cup. The 6 oz is NOT correct.

icon_smile.gif
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post #4 of 71
3/13/09 at 5:44pm
Sorry, never made her's before. But have you tried Michelle Foster's? Its really good, easy to make and easy to work with. I got the recipe right here on CC!
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post #5 of 71
3/13/09 at 5:47pm
Thread Starter 
Thank you TeeKakes, I thought that was the case.

SharonK1973: I haven't made Michelle's yet, but I'm looking up the recipe right now. Thanks!
"One of the sanest, surest, and most generous joys of life comes from being happy over the good fortune of others."
- Robert A. Heinlein
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"One of the sanest, surest, and most generous joys of life comes from being happy over the good fortune of others."
- Robert A. Heinlein
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post #6 of 71
3/13/09 at 5:49pm
SharonK.........I agree! In my above post I said I "used" to make Toba's regularly.........until I made Michelle Foster's that is. After making Michelle's I have had no need, nor desire, to make any other fondant recipe ever again! icon_biggrin.gif It is easy and sooooo versatile to work with and use! And the taste is superb to all others in my opinion!! thumbs_up.gif
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post #7 of 71
3/13/09 at 5:51pm
TeeKakes... I know! I get real excited about that fondant. I like it when clients taste it and it takes them competely by surprise because all they ever knew about fondant previously was that store-bought play-dough stuff! Michelle Foster's always changes their minds!
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post #8 of 71
3/13/09 at 6:02pm
Quote:
Originally Posted by SharonK1973

TeeKakes... I know! I get real excited about that fondant. I like it when clients taste it and it takes them competely by surprise because all they ever knew about fondant previously was that store-bought play-dough stuff! Michelle Foster's always changes their minds!



Yep! thumbs_up.gif That is the same reaction I get! There is only one thing that takes it over the top and makes it even better and that is adding a batch of White Chocolate Clay to it! OMG! It is simply the best!
Actually It is 1/2 batch of WC Clay to a full recipe of Michelle Fosters fondant. OR, in my usual case, 1 full batch of WC Clay to a double recipe of Michelle Foster fondant! thumbs_up.gif
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post #9 of 71
3/13/09 at 6:08pm
Thread Starter 
What's your favorite flavor to use in Michele Foster's fondant? I just finished making Toba Garrett's and I used Creme Bouquet. It taste awesome. I went ahead and made Toba's since that's what I planned to do, the next batch will be Michele's. I'm just interested in know what flavor people like best. Do you offer a flavor to your customers or do you just use something that'll coordinate with the cake flavor?
"One of the sanest, surest, and most generous joys of life comes from being happy over the good fortune of others."
- Robert A. Heinlein
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"One of the sanest, surest, and most generous joys of life comes from being happy over the good fortune of others."
- Robert A. Heinlein
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post #10 of 71
3/13/09 at 6:12pm
I've been using Toba's fondant with great results. So if Michelle's recipe is even better, I'm eager to try it.

Question... I notice Michelle's recipe includes milk. Whenever I make an icing that includes milk, if I don't keep the finished product in the fridge, I notice a slight sour smell over the next day or two. This has happened particularly with flooding icing for cookies. Does Michelle's fondant need to be refrigerated? If so, does it sweat?
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post #11 of 71
3/13/09 at 6:19pm
TeeKakes... I have to try that with the candy clay!

I use vanilla flavor, or sometimes lemon.

Where the milk is concerned, I don't use milk. I use white chocolate macadamia nut coffee creamer. Soooo good!
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post #12 of 71
3/13/09 at 6:22pm
Moxey........since the fondant can be flavored with any flavor I do offer a choice to my customers. My personal favorite flavor is the White Chocolate Fondant.
Regarding Toba's recipe..........I am glad you made it because it is a very tasty recipe! The reason I prefer Michelle Fosters is because it is considerably easier to work with and takes the White Chocolate Clay like it was made for it.

Artscallion.............the milk is negligable in the recipe for spoilage. The large amount of sugar to such a small amount of milk makes the milk "preserved" and unspoilable, really. Neither Michelle or Toba fondants need kept in the fridge. Just double wrap them in plastic wrap then place in a large gallon sized ziploc and keep on the counter at room temp. I have never had either recipe spoil or change flavor at all. My house stays anywhere from 68 to 78 degrees. thumbs_up.gif
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post #13 of 71
3/13/09 at 6:29pm
Quote:
Originally Posted by SharonK1973

TeeKakes... I have to try that with the candy clay!

I use vanilla flavor, or sometimes lemon.

Where the milk is concerned, I don't use milk. I use white chocolate macadamia nut coffee creamer. Soooo good!



Yes, you must try the White Chocolate Clay added to Michelles fondant!

The White choc macadamia creamer sounds REALLY good too! I am a serious coffee drinker so will look for it next time I am at the store. I am sure I have seen it but didn't think much about it regarding fondant.
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post #14 of 71
3/13/09 at 6:30pm
I am also a HUGE fan of Michele Foster's Fondant! It is really delicious. So far I've only used vanilla extract for flavouring. White chocolate sounds amazing.

What is White Chocolate Clay? Is it a recipe here on CC?
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post #15 of 71
3/13/09 at 6:35pm
Sharon, the coffee creamer sounds like a great idea!

Teekakes, that's good to know. I spent days working on some really ornate iced Xmas cookies last year, using Toba's glace recipe from her Creative Cookies book:

1 pound powdered sugar
3/8 cup whole milk
3/8 cup light corn syrup.

I had to toss the lot of them. But that does seem like a greater proportion of milk to sugar.

Thanks
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It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
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