Cake Central › Cake Forums › Cake Talk › How Do I? › Left My (dis)Comfort Zone, Michele, You're My Hero!
New Posts  All Forums:Forum Nav:

Left My (dis)Comfort Zone, Michele, You're My Hero! - Page 2

post #16 of 87
I feel the same way about my little Lucca.

Dogs just give such joy.......... don't know what I ever did without him.
post #17 of 87
Question about this, do you put the entire two lbs of ps in the bowl then add the liquid mixture? Then add more ps? So how much ps all together? I have been a faithful MMF user, the did Mac's Moms version, love that one. But now I've ventured out once, want to do it again...
Women are angels, you may clip our wings but we will still fly..on broomsticks..were flexible.
Reply
Women are angels, you may clip our wings but we will still fly..on broomsticks..were flexible.
Reply
post #18 of 87
Thread Starter 
I put the full bag in to start then just kinda eyeballed it from there. Once it started hanging onto the dough hook, I turned it out onto a PS covered counter and kneaded more in until I liked to consistency.

I'd say I used about 1 1/2 bags give or take.
post #19 of 87
The amount of powdered sugar will definitely vary with your humidity. I've added 1 1/2 bags up to a full 2 bags of ps. Also the temp of your heated mixture will impact how much sugar you'll use...too warm and you'll use too much sugar, too cool and you won't add enough. Just like goldilocks it needs to be just right icon_smile.gif That sounds scary but it's not, luke warm mixture is perfect. You will love this stuff I've been using it for about 1 1/2 years and I will never use anything else.
post #20 of 87
Chilz822, thank you sooooo much for putting this message...I haven't had much luck with any fondant plus I think it taste aweful. But I did adventured once with Michele's fondant and had trouble with it...I don't know what I did wrong, but it came out way too streachy...although, I never knew you could add chocolate to it!!
So yes, I'm about to run to the store and buy the stuff to make a batch this very moment!!! icon_biggrin.gificon_biggrin.gif
I only do cakes for friends and family, but I want them to like my cakes icon_smile.gif

Thanks a million!!!!thumbs_up.gif
"Life is short...eat cake!"
Reply
"Life is short...eat cake!"
Reply
post #21 of 87
Thread Starter 
Good luck Rosie! If it's too stretchy, try a touch more PS, that may help.. I sis see a thread here a little while ago that adddressed stretchy fondant. Thr glycerine is what gives it stretch, so be careful adding too much!
post #22 of 87
Here's a tip I made up on the fly today, when I needed to knead some PS into my fondant and I was short on counter space...I grabbed a large roasting pan, dumped in the PS and then the fondant. It worked like a dream and the cleanup was a snap!
"One of the sanest, surest, and most generous joys of life comes from being happy over the good fortune of others."
- Robert A. Heinlein
Reply
"One of the sanest, surest, and most generous joys of life comes from being happy over the good fortune of others."
- Robert A. Heinlein
Reply
post #23 of 87
Thanks for the help on the ps questions and the good advice (as always). I'm anxious to try this now!
Women are angels, you may clip our wings but we will still fly..on broomsticks..were flexible.
Reply
Women are angels, you may clip our wings but we will still fly..on broomsticks..were flexible.
Reply
post #24 of 87
Hey Buddy's mama, LOL...you should read this: http://www.cakecentral.com/cake-decorating-ftopict-622519-.html

It's a thread that leads into discussing Michele's fondant even though it's titled Toba Garrett's.

artscallion posted about conducting a blind taste test at work, between Michele's and Toba's fondant (Michele's won), and about using coconut white chocolate non-dairy creamer instead of milk...it sounds so good, I'm trying it my next batch.
http://www.internationaldelight.com/whitechoc_coconut.php
post #25 of 87
Thread Starter 
LOL! My mom used to say she hated it when one of our friends would see her at work, not knowing her name, and greet her, 'Hey Sherry's mom (that's me)' Or 'Hi Tracy's mom'.
I love it, I think it's funny!

I've heard great things about Toba's aalso, but I gotta tell you, I'm so pleased with myself right now, it's take a lot to convince me!
icon_biggrin.gif
As for the creamer, I've just started experimenting with it. I used some vanilla caramel in one batch of buttercream for popcorn bucket cupcakes and white choc coconut in a seperate chocolate cake w/ choc ganache ... yummy!
I made a strawberry cake this morning with strawberry cream pudding and I used french vanilla creamer in place of the liquid (water)... very very yummy!
post #26 of 87
FlourPots

Thanks for those links.

another question. In one of the links they talk about a flavoring called
Creme Bouquet.

What is this and what does it taste like.

Thanks thumbs_up.gif
post #27 of 87
Thread Starter 
nannie, I always wondered that too..
I found this thread in the cookie forum a couple days ago and it describes it:
http://cakecentral.com/cake-decorating-ftopict-623461.html
post #28 of 87
Thanks Buddy's mama icon_biggrin.gif
post #29 of 87
Thread Starter 
Anytime Lucca's momma!
icon_razz.gif
post #30 of 87
I agree with all of you about Michele Foster's fondant. It's a new discovery of mine, too, and it's made me lose my fear of doing fondant-covered cakes (that and a class from an excellent teacher, but my old fondant recipe was at least half of the problem!). Just out of curiosity, I flavored it with orange extract and I found it to be Michele Foster's Even-More-Delicious Fondant! Course, I realize that it might not be everybody's cup of tea, but I loved it and so did everybody who got cakes covered with that first batch. By the way, chilz822, thanks for the heads-up on Creme Bouquet. I've been dying of curiosity about it for a while now. I'm going to try the recipe that's on the link you posted.
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › Left My (dis)Comfort Zone, Michele, You're My Hero!