I just took an order from a Muslim family for a birthday cake serving 50. It's for their daughter's 15th birthday and they want three tiers, and want it to look WOW!
I'd love to do a fondant cake but know that fondant contains gelatin. Are there any gelatin-free recipes for fondant, or preferably, premade gelatin-free fondant?
Thanks!
~ Sherri
Wilton brand is gelatin free. but yuck. I've never tried these recipes but i've wanted to. Here are recipes for vegan cake, fondant and frosting
The Great White Cake (1 layer -- make more!)
1 & 1/2 cups flour
3/4 cup sugar
2 tsps baking powder
1/4 tsp salt
3/4 cup soymilk or other 'milk
2 tsps vanilla
1/4 cup melted margarine or oil
Ener-G Egg Replacer for 1 egg, prepared as per
package directions*
Preheat oven to 350 F.
Grease a 9" x 9" cake pan.
In large bowl, mix together flour, sugar, baking
powder, and salt.
Combine remaining ingredients, and add to flour
mixture.
Beat by hand for 1 minute.
Bake for 30 minutes, or until a toothpick inserted
in center of cake
comes out dry.
Makes one cake layer.
Multiply amounts as needed!
----
Fondant
Margarine for greasing pan
2 cups sugar
1 & 1/2 cups water
2 Tbs light corn syrup
Grease the sides of a heavy 2 quart saucepan.
In pan, combine sugar, water, and corn syrup.
Cook on medium-high heat, stirring constantly,
until sugar dissolves and mixture comes to a boil.
Cover, and cook for 30 - 35 seconds.
Uncover.
Cook over medium-low heat (gentle boil)
until it reaches 240 F WITHOUT STIRRING.
Immediately pour mixture onto a platter. Do not
scrape pan.
Cool until candy feels only slightly warm to the
touch (45 - 50 minutes).
Do not stir candy.
Using a spatula or wooden spoon, scrape candy from
edge of platter
toward the center, then beat vigorously about 10
minutes or until
fondant is white and firm.
Knead fondant with fingers about 5 minutes or until
smooth and free of lumps.
Form into a ball.
Let ripen for 24 hours at room temperature.
(Ripening is necessary for smooth
and creamy fondant.)
----
Frosting
1/3 cup soy margarine, room temperature
1 - 2 tsp vanilla or almond extract (or other
flavor)
Small pinch of salt
1 lb confectioner's (powdered) sugar (more, if
needed)
In a large bowl, cream the margarine until fluffy.
Mix in the vanilla and salt.
Add the sugar gradually, to desired consistency.
Beat until smooth.
Use immediately.
Marshmallow fondant doesn't have gelatin. http://www.cakecentral.com/cake_recipe-3113-Lisas-Best-MMF-Ever.html
i make homemade vegan fondant using kosher "gelatin". its liebers unflavored jel. or you can get flavored kojel brand. but check your premade fondants ingredients list too.
MMF fondant does have gelatin - it's used to make the mini marshmallows.
MMF fondant does have gelatin - it's used to make the mini marshmallows.
Ah so it does!! I should have known that too -- I've made homemade marshmallows before! 
here's a few threads to give you some into, just something to think about, not really a hugely popular thing today.
http://cakecentral.com/t/145281/poured-fondant
http://cakecentral.com/t/626167/has-anyone-used-poured-fondant
http://cakecentral.com/t/333013/pourable-fondant-recipe
but also there are vegetarian gelatins, or vegetarian marshmallows made with vegetarian gelatins perhaps - to make MMF. It's a possibility to discuss with your customer.
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