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Fondant - Do You Make Your Own?

Poll Results: Do you make your fondant?

 
  • 76% (33)
    Yes
  • 23% (10)
    No
43 Total Votes  
post #1 of 16
Thread Starter 
Hello!

I am new to the baking and cake decorating world. I have practiced a lot but for some reason, no matter what fondant recipe I try - it always dries and cracks! I decided to buy some Satin Ice fondant and start decorating my cakes with that. I was wondering with members of this site, is that a common practice? I see all the beautiful cakes here and wonder if I am the only one copping out and not making my own ;/

Let me know icon_smile.gif
post #2 of 16
Do you know that your poll isn't exactly a yes or no question. Would yes mean I make my own or I purchase? icon_smile.gif

I have done both. I purchase bright colors and make mmf when I need a lot of a pale color. I also prefer wilton for figures.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #3 of 16
Thread Starter 
Thanks so much for your quick response!

And Woops yes...Fixed the mistake. Thank you!
post #4 of 16
If your fondant is drying and cracking you probably added too much powdered sugar to it. You can add some shortening to it to moisten it back up also.
post #5 of 16
Thread Starter 
Quote:
Originally Posted by cashley

If your fondant is drying and cracking you probably added too much powdered sugar to it. You can add some shortening to it to moisten it back up also.



I have a problem with fondant because either it is too sticky or too dry. I never can seem to make it work. I have never tried the Marshmallow fondant recipe though. Do you recommend it? Is it easier to make and work with than regular rolled fondant?
post #6 of 16
I love MMF. I always make my own. I cannot justify paying the higher prices for ready made fondant and the smell of some of it is not even pleasing much like the taste.
Cakes are my canvas and icing is my medium.
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Cakes are my canvas and icing is my medium.
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post #7 of 16
I use Michele Foster's Fondant, and it turns out awesome every time. Here's the link to her recipe.

http://cakecentral.com/recipe/michele-fosters-fondant

I've even made this dairy free and it still works quite well. However, I do prefer using the regular ingredients. I find I get more elephant skin when it's dairy free.

I love making it and everyone loves eating it. =)

But no worries about buying it. Totally not a cop out. Each person has to do what works best for them. Some can make their own, but prefer not to due to time, energy, etc. And like others have said, a lot make their own but buy the red and black colors. =)
post #8 of 16
I'm am no expert by any stretch of the imagination, but I have made MMF twice now and have had good luck with it. I find it easy to make, easy to work with, it's definitely cheaper, and people actually like the taste. The Wilton stuff gets peeled off and trashed. Most people say "Don't put any nasty fondant on my cake. But I flavor my MMF with butter flavor, vanilla and almond. It's actually yummy, and smells good. I covered a really big cake with it today and it came out great, in spite of my lack of experience. Like some other posters, I buy deep colors like black. I've bought Satin Ice for that.
post #9 of 16
do you have the recipe for the marsh mallow fondant would like to try it, thanks
post #10 of 16
Quote:
Originally Posted by andreakeers

do you have the recipe for the marsh mallow fondant would like to try it, thanks


There are several recipes for marshmallow fondant (MMF) in the recipes section - just head over there and take a peek.
-Stephanie
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-Stephanie
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post #11 of 16
Quote:
Originally Posted by KateLS

I use Michele Foster's Fondant, and it turns out awesome every time.

Hi KateLS, I also make MIchele Foster's fondant, but honestly I have a hard time working with it. I love it that you get on air bubbles but I always have to knead for a long time before I can roll it. Does it always come out like that?? when I finish making it is awesome, but then you have to let it rest overnight and the next day is really hard and I knead for, at least, 1/2 an hour....is that how yours come out?
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #12 of 16
I've done both. I love to use already made fondant because it's easy...after spending hours making the cake,icing,decorations, etc...the thought of spending even more time making fondant when it can be purchased drives me crazy. That being said, It is much cheaper to make MMF and it does taste very good. I have mixed Wilton and Satin Ice to cover cakes... Satin Ice makes the Wilton taste better and Wilton gives the Satin Ice more body ( I personally find satin Ice too soft). I always use Wilton for making decorations.
We must let go of the life we have planned, so as to accept the one that is waiting for us. Joseph Cambell
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We must let go of the life we have planned, so as to accept the one that is waiting for us. Joseph Cambell
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post #13 of 16
Quote:
Originally Posted by Rosie2

Quote:
Originally Posted by KateLS

I use Michele Foster's Fondant, and it turns out awesome every time.

Hi KateLS, I also make MIchele Foster's fondant, but honestly I have a hard time working with it. I love it that you get on air bubbles but I always have to knead for a long time before I can roll it. Does it always come out like that?? when I finish making it is awesome, but then you have to let it rest overnight and the next day is really hard and I knead for, at least, 1/2 an hour....is that how yours come out?



Sorry I took so long to respond. I haven't been on today.

When I make it, it does harden for the next day, (as most fondant does) but I usually only have to knead it for a couple of minutes. My only guess would be that it could be the weather.... Although I live in Utah and a mile above sea level, so I don't see how it could be worse.

When you knead it, do you try to knead the whole thing all together? When I knead it, I break it into 3-4 sections and knead them one at a time, and then combine them. It goes pretty fast that way.

Not sure if this helps at all...
post #14 of 16
andreakeers, I use Mac's mom's butter cream flavored fondant. It's in the most saved recipes section on this site. I usually make it on a day when I don't have a cake to bake or decorate, so I'm not already tired, then I wrap it well and I have it when I need it. As to the problem of having to knead it for a long time, I always microwave it for about 30 - 40 seconds and it drastically speeds up the softening process and saves your wrists! Whoever said Satin Ice is soft - I agree. I've cut shapes from it (zebra stripes or circles, etc.) and when I pick them up they stretch out of shape or tear.
post #15 of 16
I also make Michelle Foster's fondant, adding CoffeeMate hazelnut coffee creamer for the liquid. (Coffee Mate is pure white.) In addition, I add white chocolate candy clay to the finished fondant on day 2 as mentioned in Jennifer Dontz's video. It is sooooo manageable and delicious!
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