Cake Central › Cake Forums › Cake Talk › Cake Decorating › White Chocolate Frosting
New Posts  All Forums:Forum Nav:

White Chocolate Frosting

post #1 of 9
Thread Starter 
Okay recently I saw a Food Network Challenge of wedding cakes... It was great... I love watching these shows... But while I was watching Mike something or other from Washington... So he used a white chocolate frosting that was rolled like fondant and think... I hate fondant all together and thought this would be a good alternative...

Can anyone give me an idea of what this was...

Thanks
"The Cake is the memory."

Life happens when you busy doing other things
Reply
"The Cake is the memory."

Life happens when you busy doing other things
Reply
post #2 of 9
Just wanted to keep this up... I would love to hear about this too!
TAMMY
Reply
TAMMY
Reply
post #3 of 9
Coette Peter's uses a rolled fondant called Massa Grischuna. It comes in "neutral", white chocolate, & dark chocolate. She gets it from Albert Uster (auiswisscatalogue.com).

I've tasted the white chocolate when I attended demonstration classes with her. It has a wonderful texture and it tastes great without adding anything. With shipping, it's pretty pricey--$4+/lb. I've posted the description from the Uster website below.

Confiseur dOr White Chocolate Massa Grischuna (rolled fondant) - 13.2 lbs / 6 kg
Price: $51.30
This massa grischuna (rolled fondant) offers a white chocolate flavor and ivory color tone for the perfect all-chocolate wedding cake. Use it to enrobe and decorate white chocolate cakes, sponges filled with ganache or to wrap white chocolate mousse petit fours
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #4 of 9
I think it was a chocolate and corn syrup mixture, sort of like cany clay. I can't remember what it's called, but I know it's been talked about on here before.
My drug of choice is FROSTING!
Reply
My drug of choice is FROSTING!
Reply
post #5 of 9
I'd be interested to know what it is, too.
post #6 of 9
I was also under the impression that it was more like candy clay than fondant. Not sure, though. If you went to his website www.mikesamazingcakes.com
and emailed, maybe they would even tell you what it was!

Blake-I'm paying $8.50 for 2# of Satin Ice when I don't use MMF, so that price isn't really that bad, especially when you consider that yucky Wilton stuff is $7.99/2# here.

Ali
Ali
That is the saving grace of humor, if you fail no one is laughing at you



Reply
Ali
That is the saving grace of humor, if you fail no one is laughing at you



Reply
post #7 of 9
I think it is called chocolate plastic. Toba Garrett has it in her book. You can make it with dark, milk or white chocolate....you mix it with corn syrup and I'm not sure what else cuz I dont have the book in front of me...if you want the recipe let me know and I will get it for you!!

Berta
post #8 of 9
I want to try this ..also I am ordering some from the uster site.
To do what you truly love is to never work!
Reply
To do what you truly love is to never work!
Reply
post #9 of 9
Thread Starter 
Okay Chocolate Plastic... THis is the stuff I believe he used... I will test and let you all know how it goes...

http://www.baking911.com/recipes/chocolate/plastic.htm


Thanks
Kristin
"The Cake is the memory."

Life happens when you busy doing other things
Reply
"The Cake is the memory."

Life happens when you busy doing other things
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › White Chocolate Frosting