Hello everybody,
So today I finally decided to make my own fondant. There is no escaping the fact that RTR is EXPENSIVE! Not to mention the fact that it can crack or elephant skin really easy if you don't work fast enough.
But today I came across the Artisan Cake Company's marshmallow fondant, and WOW! It tastes great, rolls nice and thin and love to be worked with warm. When your ready to use it, heat it up in the microwave for 20 - 30 seconds and its ready to roll. So how much does it cost?!?! All up here in Australia it costed me $7.50 for 2.5 kg of marshmallow fondant. Which would cost you guys in the US under $7
Check it out!
http://artisancakecompany.com/tutorials/lmf-fondant-recipe/
Happy Baking 
Quote:
All up here in Australia it costed me $7.50 for 2.5 kg of marshmallow fondant. Which would cost you guys in the US under $7
Check it out!
http://artisancakecompany.com/tutorials/lmf-fondant-recipe/
Happy Baking
Hey Network Zombie, I have been looking at this recipe to try also. Being here in Australia too, i am curious as to which fondant you added to the MMF, as i know wilton fondant is not easily found here?
TIA
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Hey Network Zombie, I have been looking at this recipe to try also. Being here in Australia too, i am curious as to which fondant you added to the MMF, as i know wilton fondant is not easily found here?
TIA
Hi iwantcookies,
This is very true! Although the recipe calls for Wilton fondant, any fondant will suffice as they all have the same properties to it. In Australia most of us use Satin ice, which is what I used. Costs about $17 but will make 2 batches of 2.5 kg which is 5kg. Any other questions, PM me or post here :)
Happy Baking
AThanks for reply!! I shall give it a try with Bakels as thats what I use. How the heck do u get satin ice to work for u in our climate???? I made the mistake of trying it with a cake I had due recently and It was soooo crap!!! I had to peel it off and re-cover with bakels...there was cracking galore, sagging...etc... And I have been decorating for going on 5 years so I am definitely not a newbie with fondant!! Lol
Haha! I use a marble work surface and rolling pin which stays nice and cold. Then once the fondant has been rolled out I cover it with a plastic sheet to stop it drying out. Then come the time that I need it, it's soft and pliable. I also generally have air conditioning going around in summer which helps significantly! :)
Any fondant will do! Just ensure that you convert the Oz in the recipe to grams to get the perfect fondant. ETC .. 2LBS of powdered sugar (pure icing sugar) = 907 GRAMS
ASweet as!!! I am going to give it a try this weekend, thanks for replying :) And yep, definitely couldnt decorate without my aircon! Lol
Quote:
Hello everybody,
So today I finally decided to make my own fondant. There is no escaping the fact that RTR is EXPENSIVE! Not to mention the fact that it can crack or elephant skin really easy if you don't work fast enough.
But today I came across the Artisan Cake Company's marshmallow fondant, and WOW! It tastes great, rolls nice and thin and love to be worked with warm. When your ready to use it, heat it up in the microwave for 20 - 30 seconds and its ready to roll. So how much does it cost?!?! All up here in Australia it costed me $7.50 for 2.5 kg of marshmallow fondant. Which would cost you guys in the US under $7
Check it out!
http://artisancakecompany.com/tutorials/lmf-fondant-recipe/
Happy Baking
Thank you so much for sharing this recipe. I let my customers that want fondant on their cakes taste it and they don't like it at all. Now I have something to do with all my Satin Ice besides making dummy cakes
.
Does the recipe work well with the chocolate SI?
ANot a problem! Thank Liz at artisan cake company for posting it. In Australia we only use chocolate ganache. Works brilliant! Just make sure you brush your ganache cake with a syrup of some sort. But yes this is designed for ganached and dummy cakes. The fondant MUST be heated before use.
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Not a problem! Thank Liz at artisan cake company for posting it. In Australia we only use chocolate ganache. Works brilliant! Just make sure you brush your ganache cake with a syrup of some sort. But yes this is designed for ganached and dummy cakes. The fondant MUST be heated before use.
Well Thank You Liz at Artisan Cake Company!!!!! I have this youtube video on my thread that shows a technique using a square ruler to get your ganached cake really smooth, fascinating to watch. I am still pretty new to using ganache under fondant but I'm catching on. I was asking if you could use the chocolate flavored Satin Ice in the recipe. TIA
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