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MFF Information - Page 6

post #76 of 126
Yeah, Michel, which is what makes you the genius you are. I can't thank you enough for that recipe either. It's my go-to for home-made fondant!
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #77 of 126
Michele, I just covered my 1st cake in fondant, your recipe! It worked out so wonderfully! I had to add more PS and some tylose when I made the decorations, but as far as covering a cake (by a total rookie) your recipe made it very easy!! Thanks a million icon_biggrin.gif
post #78 of 126
Thread Starter 
Quote:
Originally Posted by luckyblueeye

Michele, I just covered my 1st cake in fondant, your recipe! It worked out so wonderfully! I had to add more PS and some tylose when I made the decorations, but as far as covering a cake (by a total rookie) your recipe made it very easy!! Thanks a million icon_biggrin.gif




That is so great to hear. I get so many complaints from some who might not have followed the directions that a comment like yours makes all the difference.

Thank you very much.

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 #79 of 126
hi! i live in the philippines. i just tried michele foster's fondant recipe for the first time. i followed the recipe exactly, substituting the butter for shortening. the fondant prouct came out like a dream! really yummy!

I excitedly covered my cake board and cake with it. the fondant was so easy to work with. it was the perfect consistency for rolling out and smoothing. i had no problems with air pockets, unlike other recipes.

however, after leaving the board and cake on the counter top for a few hours, i noticed that both of them started getting really shiny and wet. it was a rainy day so i don't know whether that affected the fondant.

Michele, how do i troubleshoot this? thanks!
post #80 of 126
Michele, I have to add my thanks to all the others who appreciate your sharing your marvelous recipe. I have used your recipe for the last couple of years and have never had it fail.
So many people who previously thought they hated fondant now request it instead of buttercream. (The favorite flavor seems to be white chocolate with Lorann's cheesecake flavoring.)
Every time I deliver a fondant cake I explain that the fondant is homemade, (not to be confused with the nasty store-bought they might be familiar with) and suggest they give it a try before pulling it off. That is generally all it takes and I have repeat requests for it.
Thank you so much for a never-fail favorite.

(Incidentally, I use The Mat when rolling and it is positively a breeze!)

Jan
If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
Reply
If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
Reply
post #81 of 126
I haven't tried your recipe yet, Michel, but I've heard nothing but amazing things about it. I have some glycerin from the skin-care section of the store but had read somewhere else that to ensure safety, the bottle needs to say "food safe." Mine does not, but it doesn't have the bad smell that you described. Is it okay to use this one or do I need to buy "food safe" labelled glycerin? The only one I can find with that label is the Wilton's (expensive) or online (inexpensive but not as convenient). I would love to be able to use the one I already have! Incidentally, I used it for making homemade bubble solution for my kids, so I didn't have food safety in mind at all when I bought it. Thanks in advance for any light you can shed on this!
post #82 of 126
Sorry for the typo in your name! I meant "Michele". Thanks!
post #83 of 126
Thread Starter 
Quote:
Originally Posted by redpointgirl

hi! i live in the philippines. i just tried michele foster's fondant recipe for the first time. i followed the recipe exactly, substituting the butter for shortening. the fondant prouct came out like a dream! really yummy!

I excitedly covered my cake board and cake with it. the fondant was so easy to work with. it was the perfect consistency for rolling out and smoothing. i had no problems with air pockets, unlike other recipes.

however, after leaving the board and cake on the counter top for a few hours, i noticed that both of them started getting really shiny and wet. it was a rainy day so i don't know whether that affected the fondant.

Michele, how do i troubleshoot this? thanks!




It sounds like you have a severe humidity problem. Do you have a place to allow things to dry that has low humidity? If you can, you might want to try a room dehumidifier. I got one on Amazon.com for about $40. It works really well. I use the water from the small catch cup to water plants.
As the boards dry, be sure to check for shrinkage. If it's still slightly soft then you can gently rub the fondant with your hand in a circular motion to push the fondant back to the edge. It's it's too late, then pipe a tiny decorative border to cover the edge. It looks cool and no one will know that it wasn't intentional. icon_smile.gif

I'm so glad you like the recipe. It took a lot of trial and error to finally come up with a fondant recipe that I liked. I still tweak it from time to time based on the quality of ingredients that I can get and the current weather conditions. I also like to play with the flavors and colors. Some work, some don't.

HTH

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 #84 of 126
Thread Starter 
Quote:
Originally Posted by milkmaid42

Michele, I have to add my thanks to all the others who appreciate your sharing your marvelous recipe. I have used your recipe for the last couple of years and have never had it fail.
So many people who previously thought they hated fondant now request it instead of buttercream. (The favorite flavor seems to be white chocolate with Lorann's cheesecake flavoring.)
Every time I deliver a fondant cake I explain that the fondant is homemade, (not to be confused with the nasty store-bought they might be familiar with) and suggest they give it a try before pulling it off. That is generally all it takes and I have repeat requests for it.
Thank you so much for a never-fail favorite.

(Incidentally, I use The Mat when rolling and it is positively a breeze!)

Jan



Thank you so much. I'm very glad the recipe has worked out well for you.

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 #85 of 126
Thread Starter 
Quote:
Originally Posted by kmstreepey

I haven't tried your recipe yet, Michel, but I've heard nothing but amazing things about it. I have some glycerin from the skin-care section of the store but had read somewhere else that to ensure safety, the bottle needs to say "food safe." Mine does not, but it doesn't have the bad smell that you described. Is it okay to use this one or do I need to buy "food safe" labelled glycerin? The only one I can find with that label is the Wilton's (expensive) or online (inexpensive but not as convenient). I would love to be able to use the one I already have! Incidentally, I used it for making homemade bubble solution for my kids, so I didn't have food safety in mind at all when I bought it. Thanks in advance for any light you can shed on this!



I use the glycerin from the health food store. It's much less expensive and comes in a larger bottle. It is the vegetable based glycerin that is used for making soap, make-up and many other products. Twinkies don't say they are food safe. I say that's a judgement call. icon_lol.gif

The petroleum based glycerin is not available to the general public. A special permit must be obtained to get it. It smells BAD. There is no mistaking vegetable glycerin from petroleum based glycerin. The stuff you have will work just fine. If it gets too old and smells like soap, then chuck it in the trash.

I hope you like the fondant.

Michele

p.s. My joke about the Twinkies is just a joke. Please don't make it more than that - a joke.
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 #86 of 126
Quote:
Originally Posted by Sugarflowers

Quote:
Originally Posted by redpointgirl

hi! i live in the philippines. i just tried michele foster's fondant recipe for the first time. i followed the recipe exactly, substituting the butter for shortening. the fondant prouct came out like a dream! really yummy!

I excitedly covered my cake board and cake with it. the fondant was so easy to work with. it was the perfect consistency for rolling out and smoothing. i had no problems with air pockets, unlike other recipes.

however, after leaving the board and cake on the counter top for a few hours, i noticed that both of them started getting really shiny and wet. it was a rainy day so i don't know whether that affected the fondant.

Michele, how do i troubleshoot this? thanks!




It sounds like you have a severe humidity problem. Do you have a place to allow things to dry that has low humidity? If you can, you might want to try a room dehumidifier. I got one on Amazon.com for about $40. It works really well. I use the water from the small catch cup to water plants.
As the boards dry, be sure to check for shrinkage. If it's still slightly soft then you can gently rub the fondant with your hand in a circular motion to push the fondant back to the edge. It's it's too late, then pipe a tiny decorative border to cover the edge. It looks cool and no one will know that it wasn't intentional. icon_smile.gif

I'm so glad you like the recipe. It took a lot of trial and error to finally come up with a fondant recipe that I liked. I still tweak it from time to time based on the quality of ingredients that I can get and the current weather conditions. I also like to play with the flavors and colors. Some work, some don't.

HTH

Michele



thank you so much michele! super love your fondant, just hope that the humidity eases up over here so that the cake and board can dry up properly. i've stored them both in my oven with tons of dehumidifiers and sachets of silicone (positioned safely away from the cake) to absorb the moisture.... crossing my fingers and hoping for the best! let you know how it turns out

best,
redpointgirl
post #87 of 126
Thank you, Michele! And I agree about the twinkies! icon_smile.gif
post #88 of 126
Im attempting this recipe for the second time and Im hoping it goes better than the first. I have no doubt that I was careless the first time around and did something wrong based on all the reviews.

I have it wrapped up tightly on the counter now and will check it in 6-8 hours to see if it worked. I followed the directions to a T; measuring precisely, waiting for the mix to cool to luke warm before adding it to the PS, etc.

While I was kneading it, I noticed that it stayed rather sticky but it looked dry to the point that it was almost tearing (fingers crossed that later/tomorrow this has fixed itself). But I seem to have this issue with every fondant I make. No amount of PS added seems to help its tackiness but the more I add, the less pliable and cohesive it becomes. Ive tried added more glycerin but that just increases its stickiness.

The humidity in my home is consistently about 50% and the temp is about 75 degrees. Any thoughts on what might be happening or suggestions? I think Im going to invest in a dehumidifier but that wont help with the cake Im making this weekend

And thanks Michele for posting all of the tips!
thumbs_up.gif
post #89 of 126
I have that same problem, gebster, mostly because of the high humidity where I live. I find that putting a couple of teaspoons of shortening for each pound of fondant along with a little extra powdered sugar helps to eliminate this. Powdered sugar alone wasn't taking care of the problem, and you can only add so much before the fondant gets crumbly. You might try that with just a little bit of fondant (before doing it on a large scale - if it doesn't work for you, I'd hate to be responsible for ruining a whole batch of your fondant!). Here's hoping this helps!
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
post #90 of 126
Thread Starter 
It's never going look perfect when freshly made. Just knead it enough to not be sticky on the surface. You should have about 1 1/2 to 2 cups of powdered sugar left in a 2-pound bag. I always. Keep a plastic container for the excess powdered sugar. It's then easy to use for sprinkling onto just about anything with a small strainer, including fondant.

If you think the humidity is causing you problems then try adding some tylose to the powdered sugar in which the liquid is added. It must be thoroughly mixed into the powdered sugar to prevent lumps. This will definitely fix fondant that is consistenly too soft. Start with one to two teaspoons of tylose and adjust from there.

HTH

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
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