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The Best Fondant
What is the best brand for fondant? i've been using Satin Ice and not quite happy with the result. It gets dry fast, so i have to put lots of shortening when rolling it. I was told to make my own fondant but not sure if it is gonna be worth it.
Can anybody give me suggestion? some fondant recipe would be very helpful.
Thank you
Can anybody give me suggestion? some fondant recipe would be very helpful.
Thank you
Replies to This Discussion
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Permalink Reply by Pamela Hathaway on -
Several months ago I went to the Wilton website looking for fondant recipes and ran across hundreds of positive results for Marshmallow Fondant. Apparently it has been around for many years. My sister and I made a wedding cake and she actually made and worked with the marshmallow fondant. She absolutely loved working with it. It handles well, stays softer than other pre-made fondants she has used in the past and she was able to color it and use extracts as well. We used the following recipe and steps to follow. Good luck! (My sister started putting it in her 6 qt Kitchen Aid with the dough hook for the kneading process). And it is quite tasty!
Ingredients:
* 1 package (16 ounces) white mini marshmallows (use a good quality brand)
* 2-5 tablespoons water
* 2 pounds (about 8 cups) sifted confectioners' sugar
* 1/2 cup solid vegetable shortening
Makes: About 2 pounds marshmallow fondant.
instructions
To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.
When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.
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Permalink Reply by Robbin Russell on -
Pamela...
This was perfect timing for this recipe. I"m trying it this week end for a cake I'll be doing in the next couple weeks. Thank you, it's well written and easy to follow. Nicely done.
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Permalink Reply by Pamela Hathaway on
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Thank you for the kind words, Robbin! Please let me know how the fondant worked for you. I am curious to find out if you liked working with it as much as my sister does. Until then, happy baking!
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Permalink Reply by CAKES by V on -
Thank's a lot for the info. I'll be trying this recipe soon. Thank's again :)
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Permalink Reply by Pamela Hathaway on
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You are quite welcome! Please let me know how the fondant worked for you. Have a superb week!
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Permalink Reply by Susan Kolman on -
Try Massa Grschuna or Massa Americana from Albert Uster. Rolls thin, is easy to color, tastes good, and drapes nicely. Check out their website: www.auiswiss.com or call 1-800-231-8154 and ask for Robin Parker. She is their cake decorating specialist and is fabulous!! Good luck.
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Permalink Reply by Jeanne on -
I second the endorsement for Massa Grischuna; it's the only fondant I use.
For dark chocolate, though, I find the AUI brand a little too firm/stiff; so I use Pettinice (aka Bakels).
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Permalink Reply by Sue McMahon on -
My favourite is the Massa Gruschina from Albert Uster Imports too - wish I could get it here in the UK!
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Permalink Reply by Kyla on
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I have to agree with the Albert Uster fans. The massa and the white chocolate massa are my favorites. You pay a bit more than with satin ice but it goes further so I think it works out.
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Permalink Reply by John LaTour on -
I've used a mixture of half carma and half Satin Ice with good results. carma is great fondat and holds up well. It is expensive so that's why I cut it with the Satin Ice.
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Permalink Reply by Julie Ehrentraut on
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I love using Fondarific's fondant. You can order dirsct from their website www.fondarific.com. Their fondant is super to work with. It doesn't crack, tearor dry out too fast. I comes in buttercream flavor as well as many fruit flavors (similar to the taste of skittles candies. They also have a chocolate and mocha flavor. Hope this helps.
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