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Least chewy (or non chewy if possible) fondant brand or recipe

post #1 of 8
Thread Starter 

Looking for the least offensive fondant recipe or brand.  I do not like the "chewiness" of fondant - it is a real turnoff.  I've made marshmallow fondant and am completely unimpressed.  When you are eating it it feels like you are chewing gum that can't really be chewed.

 

Give me your suggestions of best recipes or preferred brands that don't require chewing aside from the base they are placed on (cake or cookie).  Thanks!

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #2 of 8

Michele Foster's fondant recipe!  It's on this site in the recipe section.  I have a bad tendency to snack on this while I decorate because it tastes so good and just melts in your mouth

post #3 of 8
Thread Starter 

Is that recipe gelatin based?  Those seems to get better "mouth feel" reviews. ::)

 

Liz
 

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #4 of 8

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

 

I use Carmas massa tropic 99% of the time, the other 1% is when someone decides they need MMF because Suzy-so-and-so told them it tasted like heaven, lol. (I don't like the sweetness)

Carmas isn't very sweet, tastes great, and is by far the easiest fondant I have ever worked with. It costs a lot more than making your own though.

post #5 of 8
Thread Starter 

Scrumdiddlycakes - How do you like the mouthfeel of the Carma Massa Ticino Tropic?  I would be using it on cookies, so peeling it off isn't really an option.  Thank you.

 

Liz
 

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #6 of 8

Any fondant will be less "chewy" when it's rolled to a proper thinness.

 

I use FondX quite a bit, including for cookies, and rolled to about 1/8", it isn't in the least bit chewy.

post #7 of 8
Thread Starter 

Thank you to everyone - I've made decorations out of it to accent buttercream and glace decorated sugar cookies and to me it felt like a flat piece of gum added to the top of the cookie.  And it was rolled out to 1/8" or less.  Maybe when you add it directly to a hot cookie so it kind of melts in place, it doesn't seem as chewy.

 

I'll try some of the recommended brands, as well as the gelatin based recipes.

 

Liz
 

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Reply

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #8 of 8
I think the best thing to do is start with a gelatin based recipe and play with the amount of gelatin in it until you get a texture that is still usable as fondant, but doesn't feel chewy to you. Takes some trial and error for sure.
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