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Fondant help

post #1 of 8
5/13/10 at 10:00am
Thread Starter 
Can someone please advise me on which is the best fondant to use to cover a cake?
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post #2 of 8
5/13/10 at 10:10am
I have used the Wilton one and find it very bland on flavor and actually hard to work with. The Marshmallow Fondant (MMF) is great and I highly recommend it.
I got a basic recipee from my local cake supples store:
1 16 oz mini marshmallow
2 tbls water
add too microwave safe bowl and cook for 2 minutes. Once removed add 1 tsp clear vanilla and 2lbs confection sugar. (I always stiff mine threw to get rid of all lumps). Mix together and you have a perfect fondant. And you can use it right away instead of having it sit over night. Its great and just add more confection sugar as you go to eliminate sticking. Hope it works out for you. icon_smile.gif
Merlo Cakes
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Merlo Cakes
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post #3 of 8
5/14/10 at 1:19am
Thread Starter 
Thank you, that sounds like a great recipe, only thing is I can't get clear vanilla. I live overseas, hubby in military, and none of the sites wil ship clear vanilla overseas. Can I use the other vanilla extract?
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post #4 of 8
5/14/10 at 2:11am
I don't use clear and it's fine. Otherwise the MFF recipe on here is great.
Everybody is somebody elses weirdo.
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Everybody is somebody elses weirdo.
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post #5 of 8
5/14/10 at 2:20am
I agree that Michele Foster's Fondant is the BEST I've ever used. I love that stuff. It taste great, very easy to work with and very inexpensive for such a high quality fondant.
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #6 of 8
5/14/10 at 2:43am
I just purchased Fondarific fondant for a wedding cake because I refuse to have to make that much fondant by hand. Otherwise I make MM fondant. 2 pounds powdered sugar, 16 ounces melted marshmallow, 4 tablespoons water, 5 drops candy oil flavoring your choice and 1/4 cup shortening. Grease mixing bow and beater using some of the shortening. Add half of the powdered sugar then melted marshmallows, water, shortening and candy oil. Mix. Add remaining sugar and 1 teaspoon of clear vanilla if you can find it otherwise it is fine to leave out. Place in a plastic storage bag and put in the refrigerator overnight. When ready to use take out of the fridge and let the fondant warm to room temp.
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post #7 of 8
5/14/10 at 5:55am
Rhonda's Ultimate MMF is the BEST! Great flavor! Wilton is waxy and bland - it's what most people think of when they hear fondant on a cake. Try Rhonda's recipe and you will be very happy. The only advice I have is to liberally use shortening on everything since it is very sticky. I used my Kitchenaid and greased the bowl and paddle and it worked great.
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post #8 of 8
5/14/10 at 7:18am
Thread Starter 
Thank you everyone for such great advise
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