If you have printed my recipe from the internet or have purchased my cook book and have questions about the fondant, this is the place to look. I have tried to answer as many questions as possible about my fondant; some of these answers may also help you with other fondants as well. There are many, many questions about fondant so if I have left out anything I do apologize. I will update this page as time allows and new questions arise.
CORRECTIONS: The amount of Gelatin should be 2 Tbsp. for a single batch. Sorry for the error. This also means that the amount of butter and glycerin should also be 2 Tbsp. each. The corn syrup called for in the recipe is LIGHT CORN SYRUP or WHITE CORN SYRUP. Brown can be used but this will affect color and flavor.
If you use packets of gelatin, measure it. The amounts in each packet can vary.
1. The first question that usually is asked is how long before it spoils since it has dairy products in it? The fondant has a very large amount of sugar in it and sugar is a preservative. The base liquid is also cooked which also helps prevent spoilage.
2. How do I properly store the fondant? Wrap the fondant at least twice with plastic wrap, then in an airtight container (zipper bag, plastic tub). It will be fine at room temperature for at least a month. If you would like to store it longer, place it in the freezer. When you are ready to use it, let it come to room temperature over night. Do NOT microwave it to thaw it. This will crystallize the sugar and possibly make the center extremely hot.
3. The recipe says to let it stand at room temperature for 24 hours, can I use it sooner? Yes. When the recipe was written I was thinking of making it one day and using the next. My mistake. To be clearer, it needs to rest 8 hours, 6 hours is the minimum. This time allows for the gelatin and powdered sugar to absorb the moisture.
4. How many pounds does the recipe make? This of course depends on the total amount of powdered sugar used, but it normally makes about 3 ½ pounds (1.6 kilograms).
5. The recipe calls for cream or milk, can I use something else? Yes, just about any liquid will work and in the same amounts. The only exception is liquor. Because of the high alcohol content, too much evaporation could cause problems with consistency. The flavor might be a little strong too. For example: you could use liquid non-dairy creamers (your favorite flavors), fruit juice, water, coffee, half & half, heavy or light cream, coconut milk, evaporated milk, etc. I dont know if soda will work, but I dont see why it wouldnt. This is where you can experiment (I dont think condensed milk will work very well).
6. How do I make chocolate fondant? The easiest way is to add about 6 ounces of chocolate chips to the liquid mixture and let it melt with the other ingredients. The color will be light. Replacing some of the powdered sugar with cocoa will add more flavor and a bit more color. If you want a darker color, then add some brown food coloring. If you are using gel colors, this will change the consistency, so watch carefully and adjust the powdered sugar amounts to achieve delicious chocolate fondant. WHITE CHOCOLATE can be added as well and in the same amounts. White chocolate gives this fondant a wonderful flavor and workability.
7. The fondant is too stiff, how do I fix this? Try kneading in small amounts of glycerin to small chunks of fondant. Keep all unused fondant covered. As you get a chunk softened to the right consistency, wrap it and continue with the remaining pieces of fondant. When all of the pieces are of the right consistency, then knead them together to blend and create an equally consistent batch of fondant.
8. The fondant is too stretchy and breaks, or has air pockets. This is caused by too little powdered sugar. Knead fondant on a powdered sugar covered surface and knead in more powdered sugar until it is no longer sticky. Do NOT knead on shortening, this may cause the fondant to weaken and will also continue to soften the fondant.
9. What is someone has allergies to dairy? Replace the milk with any non-dairy liquid and the butter with shortening.
10. Can I make this vegan? If you can find an ingredient that has the same properties as gelatin, then you can make it vegan. Again, replace any dairy products with equal amounts of vegan liquids or shortening. I dont do vegan, so this is the best I can tell you.
11. The fondant is like a rubber ball. More than likely, too much gelatin has been added. It doesnt take much to throw off the recipe. In this case, knead in some glycerin and powdered sugar. Its going to take some time and muscle, so work in small batches. Working in some fondant that is not like a rubber ball will help also.
12. Can I use other flavorings besides vanilla in the fondant? Of course! Candy flavoring are great as well as other extracts and liquors (for flavoring only, not the base liquid). I still recommend using vanilla even with other flavoring because vanilla gives it a well rounded flavor.
13. Can this fondant be used to cover dummy cakes? Yes. This fondant works very well to cover real and dummy cakes. In this case use water and shortening, no need for salt or flavorings either.
14. I thought glycerin was poisonous. There are two types of glycerin. What is used in the food industry is called vegetable glycerin. This is perfectly safe. Petroleum based glycerin IS extremely toxic, but you must have a special license to get this. Trust me; you would know the difference as soon as you smelled it. Petroleum based glycerin has a very strong, foul odor. Vegetable glycerin is used in lotions, makeup, and many other products that we all use every day.
15. Sometimes the fondant is too stiff the next day and other times it is too soft and I have followed the recipe exactly. Why does this happen? The temperature of the liquid MUST be luke warm. If the temperature is too hot, then it will take much more powdered sugar to make it appear to be the right consistency in the bowl. The next day it will be like a rock. If the temperature is too cool, then it will take much less powdered sugar to look right in the bowl, but the next day, it will be entirely too soft. Dont rush it and dont dally. If you have let it set too long, warm it slightly in the microwave. Temperature is extremely important.
16. Im still having problems with consistency; its either too soft or not soft enough. Remember that weather, room temperature, humidity inside and out, the heat of your hands, and even the work surface can make a difference in the fondant. It is best to roll fondant out on powdered sugar rather than shortening. Shortening can soften and weaken the fondant. Corn starch can cause the fondant to dry too quickly and as it absorbs moisture and produces gases, it may cause the fondant to have bubbles.
17. The recipe calls for a double boiler, can I use the microwave? Yes! Once the gelatin has bloomed, place it in the microwave for 1 minute on high. Stir to be sure that all of the gelatin has melted. Nuke for 10 second intervals if needed. Add the corn syrup mixture and microwave in 1 minute intervals until the butter is almost melted. Usually this only takes about 2 ½ minutes. Let this cool to luke warm before mixing with powdered sugar. Microwave times will vary with the power of the microwave oven. Working at half time or half power at first is a good place to start.
18. Can I color the fondant? This is another wonderful thing about this recipe. Color can be added during the cooking or mixing process. Just keep in mind that gel colors will make the fondant softer so you might have to add more powdered sugar. This is especially true for making dark colors. Colors can also be kneaded into completed fondant. This will take some time and muscle. Its a great workout!
19. What about other allergies besides dairy? To this I really dont know. It depends on the allergy and if there is a similar ingredient that does not cause an allergic reaction. Do your homework and discover exactly what causes the allergic reaction. When finding a substitute, look for similar properties but totally different ingredients. This can be time consuming, but if the customer insists on having a fondant cake, then you must do the work to provide a safe product.
20. Can I make gumpaste with this fondant? I do it all the time. Add about 1-2 tsp. of tylose to approximately 1 pound of fondant. Knead the tylose into the fondant is small amounts until it becomes slightly stiff. The amount is variable due to humidity, temperature, and the heat of your hands. Personally, I like for my gumpaste to be very stiff because I have very warm hands which melt most gumpastes. Rub shortening on the ball of the gumpaste, wrap it in plastic wrap, and allow it to rest for several hours. Again, this is to allow for the absorption of moisture.
21. Why is the powdered sugar approximate and the other ingredients are exact? To get a consistent fondant the base ingredients need to be measured. The humidity, temperature, etc. can alter the amount of powdered sugar needed. The gelatin that comes in packets does not always have the same amount of gelatin as another packet. So it must be measured.
© Michele Foster, 2009
CORRECTIONS: The amount of Gelatin should be 2 Tbsp. for a single batch. Sorry for the error. This also means that the amount of butter and glycerin should also be 2 Tbsp. each. The corn syrup called for in the recipe is LIGHT CORN SYRUP or WHITE CORN SYRUP. Brown can be used but this will affect color and flavor.
If you use packets of gelatin, measure it. The amounts in each packet can vary.
1. The first question that usually is asked is how long before it spoils since it has dairy products in it? The fondant has a very large amount of sugar in it and sugar is a preservative. The base liquid is also cooked which also helps prevent spoilage.
2. How do I properly store the fondant? Wrap the fondant at least twice with plastic wrap, then in an airtight container (zipper bag, plastic tub). It will be fine at room temperature for at least a month. If you would like to store it longer, place it in the freezer. When you are ready to use it, let it come to room temperature over night. Do NOT microwave it to thaw it. This will crystallize the sugar and possibly make the center extremely hot.
3. The recipe says to let it stand at room temperature for 24 hours, can I use it sooner? Yes. When the recipe was written I was thinking of making it one day and using the next. My mistake. To be clearer, it needs to rest 8 hours, 6 hours is the minimum. This time allows for the gelatin and powdered sugar to absorb the moisture.
4. How many pounds does the recipe make? This of course depends on the total amount of powdered sugar used, but it normally makes about 3 ½ pounds (1.6 kilograms).
5. The recipe calls for cream or milk, can I use something else? Yes, just about any liquid will work and in the same amounts. The only exception is liquor. Because of the high alcohol content, too much evaporation could cause problems with consistency. The flavor might be a little strong too. For example: you could use liquid non-dairy creamers (your favorite flavors), fruit juice, water, coffee, half & half, heavy or light cream, coconut milk, evaporated milk, etc. I dont know if soda will work, but I dont see why it wouldnt. This is where you can experiment (I dont think condensed milk will work very well).
6. How do I make chocolate fondant? The easiest way is to add about 6 ounces of chocolate chips to the liquid mixture and let it melt with the other ingredients. The color will be light. Replacing some of the powdered sugar with cocoa will add more flavor and a bit more color. If you want a darker color, then add some brown food coloring. If you are using gel colors, this will change the consistency, so watch carefully and adjust the powdered sugar amounts to achieve delicious chocolate fondant. WHITE CHOCOLATE can be added as well and in the same amounts. White chocolate gives this fondant a wonderful flavor and workability.
7. The fondant is too stiff, how do I fix this? Try kneading in small amounts of glycerin to small chunks of fondant. Keep all unused fondant covered. As you get a chunk softened to the right consistency, wrap it and continue with the remaining pieces of fondant. When all of the pieces are of the right consistency, then knead them together to blend and create an equally consistent batch of fondant.
8. The fondant is too stretchy and breaks, or has air pockets. This is caused by too little powdered sugar. Knead fondant on a powdered sugar covered surface and knead in more powdered sugar until it is no longer sticky. Do NOT knead on shortening, this may cause the fondant to weaken and will also continue to soften the fondant.
9. What is someone has allergies to dairy? Replace the milk with any non-dairy liquid and the butter with shortening.
10. Can I make this vegan? If you can find an ingredient that has the same properties as gelatin, then you can make it vegan. Again, replace any dairy products with equal amounts of vegan liquids or shortening. I dont do vegan, so this is the best I can tell you.
11. The fondant is like a rubber ball. More than likely, too much gelatin has been added. It doesnt take much to throw off the recipe. In this case, knead in some glycerin and powdered sugar. Its going to take some time and muscle, so work in small batches. Working in some fondant that is not like a rubber ball will help also.
12. Can I use other flavorings besides vanilla in the fondant? Of course! Candy flavoring are great as well as other extracts and liquors (for flavoring only, not the base liquid). I still recommend using vanilla even with other flavoring because vanilla gives it a well rounded flavor.
13. Can this fondant be used to cover dummy cakes? Yes. This fondant works very well to cover real and dummy cakes. In this case use water and shortening, no need for salt or flavorings either.
14. I thought glycerin was poisonous. There are two types of glycerin. What is used in the food industry is called vegetable glycerin. This is perfectly safe. Petroleum based glycerin IS extremely toxic, but you must have a special license to get this. Trust me; you would know the difference as soon as you smelled it. Petroleum based glycerin has a very strong, foul odor. Vegetable glycerin is used in lotions, makeup, and many other products that we all use every day.
15. Sometimes the fondant is too stiff the next day and other times it is too soft and I have followed the recipe exactly. Why does this happen? The temperature of the liquid MUST be luke warm. If the temperature is too hot, then it will take much more powdered sugar to make it appear to be the right consistency in the bowl. The next day it will be like a rock. If the temperature is too cool, then it will take much less powdered sugar to look right in the bowl, but the next day, it will be entirely too soft. Dont rush it and dont dally. If you have let it set too long, warm it slightly in the microwave. Temperature is extremely important.
16. Im still having problems with consistency; its either too soft or not soft enough. Remember that weather, room temperature, humidity inside and out, the heat of your hands, and even the work surface can make a difference in the fondant. It is best to roll fondant out on powdered sugar rather than shortening. Shortening can soften and weaken the fondant. Corn starch can cause the fondant to dry too quickly and as it absorbs moisture and produces gases, it may cause the fondant to have bubbles.
17. The recipe calls for a double boiler, can I use the microwave? Yes! Once the gelatin has bloomed, place it in the microwave for 1 minute on high. Stir to be sure that all of the gelatin has melted. Nuke for 10 second intervals if needed. Add the corn syrup mixture and microwave in 1 minute intervals until the butter is almost melted. Usually this only takes about 2 ½ minutes. Let this cool to luke warm before mixing with powdered sugar. Microwave times will vary with the power of the microwave oven. Working at half time or half power at first is a good place to start.
18. Can I color the fondant? This is another wonderful thing about this recipe. Color can be added during the cooking or mixing process. Just keep in mind that gel colors will make the fondant softer so you might have to add more powdered sugar. This is especially true for making dark colors. Colors can also be kneaded into completed fondant. This will take some time and muscle. Its a great workout!
19. What about other allergies besides dairy? To this I really dont know. It depends on the allergy and if there is a similar ingredient that does not cause an allergic reaction. Do your homework and discover exactly what causes the allergic reaction. When finding a substitute, look for similar properties but totally different ingredients. This can be time consuming, but if the customer insists on having a fondant cake, then you must do the work to provide a safe product.
20. Can I make gumpaste with this fondant? I do it all the time. Add about 1-2 tsp. of tylose to approximately 1 pound of fondant. Knead the tylose into the fondant is small amounts until it becomes slightly stiff. The amount is variable due to humidity, temperature, and the heat of your hands. Personally, I like for my gumpaste to be very stiff because I have very warm hands which melt most gumpastes. Rub shortening on the ball of the gumpaste, wrap it in plastic wrap, and allow it to rest for several hours. Again, this is to allow for the absorption of moisture.
21. Why is the powdered sugar approximate and the other ingredients are exact? To get a consistent fondant the base ingredients need to be measured. The humidity, temperature, etc. can alter the amount of powdered sugar needed. The gelatin that comes in packets does not always have the same amount of gelatin as another packet. So it must be measured.
© Michele Foster, 2009
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.
Galations 6:9, NLT
Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
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.
Galations 6:9, NLT
Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
