Best Fondant Recipes
Top Rated Fondant Recipes
With its layers of sponge cake and iconic, green-colored marzipan top, Princess Cake is a sure-fire way to impress your dinner party guests.This recipe is courtesy of Chef Emma Bengtsson of Aquavit.
Best Cake To Use When Covering With Fondant
I am new to decorating cakes, and I would like to know what the best cake to use with fondant would be.
The best cake to use when covering with fondant is a cake that is firm. My first choice is the best carrot cake recipe on this website with butercream or cream cheese filling. I have also used the chocolate cake recipe and the white wedding cake recipe many times with great success. These are the top three of my repertoire.
Having said this almost any cake recipe can be used with sugar paste. The trick is to fill your cake with something that will stay firm enough, such as chocolate Ganache or butter cream. Keep your cakes well chilled right up until you start the process of finishing them with buttercream and finally the fondant.
Once you place the it on you should not refrigerate the cake. But do keep it in a cool dry place.
Best carrot cake recipe
More on this fondant question
So, does this mean that I can use the cream cheese filling even though the cake is going to be covered with fondant and stay out of the refrigerator? Can I use a custard filling with a fondant cake?
Fondant cake fillings
Hi Abby, I would not use a custard, the cream cheese filling is ok if the cake is not going to sit around for more than a day outside the fridge.
Buttercream is the best choice or a ganache' if it is a chocolate cake. Any filling that has a slippery loose quality like a custard and even cream cheese can cause problems. If you do use cream cheese filling put a dam of buttercream around the edges and keep the cake in a very cool, dry place.
Best Fondant Recipes - Recipes
Greetings everyone. I really tried to see if I could find a thread that addressed this question but i could'nt. If anyone knows a link I would be greatful.
I live in the caribbean which is extremely humid and want to start doing fondant cakes to sell but I'm scared. I did try using MMF and had no real issue except that the fondant got a little sticky while working with it. What if I had to do a fondant cake for a venue with no air condition?(Like for a wedding) would I have to worry about the icing melting of the cake ? Are there any other recipes or modifications that i could try?
I live in Cancún, so I know exactly what you're talking about. Thanks to a lot of good advice from people here on CC and my own experimentation, I've found out what to do about fondant in this climate. For one thing, you don't need to worry about fondant-covered cakes melting, because fondant has virtually no fat in it, which is the thing that melts in the heat. But it can be very sticky in this climate. I do two things to prevent this (but I have pictures of fondant sliding off the sides of my cakes before I did them!). The first one is to add about 1/2 teaspoon of CMC/tylose or gumtex to every pound of fondant and the other is to add a little more finely-sifted powdered sugar (go easy on this, though - a tablespoon or two to each pound would probably be enough). I hope this will help. Let me know how it goes, if you have a sec. Oh, yes, my favorite home-made recipe is Michele Foster's Fondant (MFF, not MMF!). And I like the original version more than than the updated one, but that's just me. But honestly, I'm spoiled - I always buy it ready made. I still prepare it the same way, though.
Best Fondant Recipes - Recipes
Originally Posted by katiebakes
I have a really hard time while crumb coating because they start to crumble and fall apart! they're just to light and fluffy.
If you're pulling up cake with the frosting, I'd say your frosting is too thick.
Originally Posted by BlakesCakes
Most people crumb coat in order to seal in the crumbs on a freshly baked cake so that the crumbs don't appear on the finished iced surface.
I always crumb coat out of habit.
I lightly ice the cake with buttercream to the point where I can still see the color of the cake. I let it sit or refrigerate it at this point (because the crumb coat acts like a layer of saran wrap).
My icing only lightly crusts, but this just means that when you touch it, no icing comes up on your finger. When I go to put on the finish coat of icing, I get no cake crumbs on the surface this way. Another benefit can be that, especially in hot weather, the finished coat of icing is less likely to slide off of the cake sides.
You could also chill or freeze your cake/s to firm them up a bit. But thinning out the frosting will help a great deal.
Add more liquid to your buttercream so that it is a medium (spreadable) not thick consistency for one step/ finish b/c coating or thin for crumbcoat. Also, don't lift the spatula when you're moving the frosting around:
This basic fondant recipe is really kitchen alchemy of the best sort—you start with sugar, water, and corn syrup, and end up with a pliable white sugar paste that can be used in a multitude of ways for cakes and other confections. (And in case you're wondering how to make fondant without gelatin, this is it.) That is a traditional, classic fondant in a nutshell.
The fondant that you'll get from this recipe is smooth and soft and can be used to cover cakes, as fondant makes a great decorative base. It can also be used as the basis for fondant and cream candies such as buttercreams. The recipe is broken into steps so you can see how to add color and flavor to it, shape it, or melt it down to create molded candies, depending on what you want to do with it. Yes, making fondant can be a time-consuming practice, but it's well worth the effort.
There are a few different kinds of fondant, which can get a little confusing if you're new to this ingredient, but this recipe is basic and versatile. If you are looking for a faster method, try marshmallow fondant, or if you want to pour fondant over a cake rather than roll it, try this pourable fondant icing recipe, which uses confectioners' sugar instead of granulated sugar.
You'll want to use a deep-frying thermometer, so you'll know the exact right temperature for cooking the syrup.
Baking Savvy's Homemade Fondant (From Scratch)
Oh My God! This has to be absolutely the best homemade fondant I have ever tasted. It takes on flavor very well, as well as color. The taste is amazing, hardens up well, and is not chewing like the store bought kind. And don't get me started on saying that this fondant has no "chemical taste" like the sore bought kind. But don't take my word for it. Try it out and share your experiences with this fondant. "I have never really liked the taste of store bought fondant. To me, it has a chemical after taste to it. And let me tell you, I am not the only one. If I could count the times I had clients say they wanted a cake, but not made with fondant, I would definitely has a piggy bank full of cash. Another reason I dislike the store bought fondant, is that it doesn’t set well in high temperature and humid areas. And adding tylose or CMC only made the fondant harder to work with in a shorter amount of time. I knew I had to come up with a recipe that not only tasted extremely good, but also could with stand high heat and humid air. My search for the perfect fondant was not an easy one. I went through a lot of trial and errors before I found the perfect combination. I have been able to turn those who preferred our buttercream over fondant, into devoted fondant cake clients. Go ahead and give it a try. This fondant is guaranteed to make any fondant disliking person to love it."
The original post can be found here: BakingSavvy's Homemade Fondant (From Scratch)
Best Fondant Recipes - Recipes
I am new to fondant - I made my first cake with fondant just last week! I used Rhonda's Ultimate MMF and liked it just fine, but I heard that MMF is not hte bet for modeling. Why is that? For that cake I made my figures out of Candy Clay (candy melts and corn syrup) but there was a bit of translucence to that that I didn't really love. so I'm wanting to now try with fondant instead. I am planning to make both Toba Garrett's Fondant and Michelle Foster's Delicious Fondant (making both just to taste test!) - would those work well for making figures? Any others I should try?
A lot of people use a 50/50 combo of fondant and gumpaste for modelling. You can buy the pre-made gumpaste or make your own. I believe there are recipes out there for gumpaste. Haven't tried them since I only use pre-made. HTH.
Depending on what type of figure your making you can use 50/50 or 100% gumpaste. If you are figures I would suggest using all gumpaste. Ive tried several gumpaste recipes but none have worked right for me. I usually just buy the Satin Ice premade. It keeps well and its easy to work with.
I don't like modeling with MMF because it seems to keep some of the spongy quality of the marshmallows and doesn't seem to want to hold onto details and shapes as well as other fondants. I too use Satin Ice, but have used Collette Peters' recipe too http://www.cakecentral.com/cake-decorating-ftopict-10811-collette.html+peters+recipe
You can mix in gum paste to help it dry faster and stronger, but it really will dry fast, so if you're not sure, you might want to just practice with fondant.
You can also mix candy clay 50/50 with fondant, never tried it before, but seems like it would be a good medium for modeling and tastes good too!
I wondered about this, too.
Has anyone tried adding gumtex to fondant?
I didnt like the way the gumtex worked with the fondant. It didnt work as well as using the premade gumpaste. And believe me, I work with the stuff every single day! My best figures come out using pure gumpaste with no fondant. It holds the molding better. Fondant will spring back so you would be constantly trying to put dents back where you wanted them to be. Even gumpaste does it a little but not as bad as fondant does.
I also didnt like the smell of the gumtex. Even though it tastes ok, it just smelled weird to me!
Posted: Wed Jun 20, 2007 2:27 am Post subject:
I wondered about this, too.
Has anyone tried adding gumtex to fondant?
I some one told me it will work but i never tryed my self.
I didn't try mixing the gumtex to the fondant. I went ahead and mixed up the gumtex into gumpaste with the recipe on the back of the container (Wiltons) and then mixed it with MMF. It worked well for figures. Alot better than just MMF!
You add 1 t gumtex per 12 oz fondant. I've mostly used this for bows and things that are rolled thin and need to be not just dry, but stronger. You can also add tylose to fondant, but never tried that before.
Here is a link to Nicholas Lodge's gumpaste recipe incase you want to make your own gumpaste. Many CC members rave and recommend this recipe.
Also, I would recommend going with the 50/50 fondant/gumpaste mixture. If you are just starting out with modeling, you might be a bit slower at making them. The 50/50 will give you more working time before it hardens, and yet will let it dry harder/faster then regular fondant. Gumpaste straight dries really quick, and you could end up with cracking as you are working with it. JMHO, Jen
You can also use RBC to make figures. There are books on this sight for sale that show how to do it, but best of all the recipe for this is in the recipe section and it tastes better than the others. http://www.cakecentral.com/cake_recipe-1603-0-Rolled-Buttercream-Icing-Recipe.html
If you are doing figures, I suggest using all gumpaste. I buy mine premade (Satin Ice) and have not had any problems with it. It is easy to work with. This will make your item dry a lot faster and with stronger structure.
If you really want to use MMF, I suggest using gumpaste and MMF 50/50.
Edited for double post. Sorry.
if you look at the figures in my pictures they were all 100% mmf . now they worked fine andheld detail ok, I used teh mmf after it had been made and set overnight if you use it right away it will be too soft . the only issue I have with it is that when it dries it tends to be very fragile and crack a lot, it does nto hold together as well as if you used gumtex in it or soem other hardening agent.
What happens when you deliver a cake with gumpaste figures or flowers (whatever). do you tell your customer that they are not meant to be eaten? The reason I ask (I've always used fondant) is that any characters or decorations I make ALWAYS get eaten by the kids. I used gumpaste to make shoes for my daughter's cake and when I wasn't looking one of the guests (age had eated 1/2 of one of the shoes. I was nervous because I didn't know if they could truly be eaten
so I looked on the container and it did have a nutrition label. I didn't think it was suppose to be eaten though.
sorry to hijack the post :0
How To Make Frosting Under Fondant
Mix the wet ingredients first with the mixer.
Afterwards, add sugar and meringue powder.
Keep mixing until you reach your desired texture. It’s that simple! However, always remember that the softness of the mixture depends on weather conditions like heat and humidity.
Also, depending on the type of cake you are coating, you can either subtract or add more milk, or adjust the thickness in the mixture. Adding more liquid will make the cream softer, but, be careful not to make it too watery!
Steps to Make It
In a large mixing bowl, blend the butter, corn syrup, vanilla and salt on medium speed with a paddle attachment until smooth and well-combined.
Add the powdered sugar all at once, and mix on slow speed, gradually increasing speed to medium until well-combined.
The mixture should cling together in the bottom of the bowl and be smooth to the touch.
The fondant can now be rolled into balls, rolled thin and cut with cookie cutters, or stored for later use. Store in a cool dry place wrapped tightly and placed in an airtight container.
To flavor, add extracts or oils in the beginning with the butter and corn syrup. To color, knead a small amount of your desired food coloring into the ball of fondant and work with hands until thoroughly combined.
Fondant Bee Candy Recipe
This recipe is our choice for making a good fondant candy for the bees. We have chosen not to use corn syrup because it could be GMO. High fructose corn syrup becomes toxic to the bees when heated. Cream of tartar is excluded for the same reasons. Use pure cane sugar ONLY.
1. Use 1 cup water to 4 cups of cane sugar. This will make a cake about 3/8" thick and about the size of a 9" dinner plate.
2. Add 1/2 tsp. apple cider vinegar to the above mixture. The vinegar helps to break down the sugar as it cooks and will be evaporated. Add 1/4 tsp. Real Salt per batch. (sea salt with 60 naturally occurring minerals)
3. Bring to a boil stirring constantly until mixture begins to boil. Making the candy without stirring will yield a transparent gel that will be extremely sticky and not good for the bees.
4. Boil covered 3 minutes without stirring.
5. Boil until mixture reached 234 degrees F. Going over this temperature will cause the mixture to caramelize and can be harmful to the bees.
6. Remove mixture from heat and cool to 200 degrees. This will cause the candy to have an increased thickness.
7. Quickly whip with a whisk until whiteness occurs. If preferred, 1/2 cup of Ultra Bee Pollen Substitute may be added at this time in early to mid spring ONLY for building brood.
8. Quickly pour onto wax paper having a towel beneath. Be sure that the towel is not fluffy since this will lessen the cake's thickness. This method will make a nice cake.
9. Allow to cool undisturbed.
10. Store each cake in a plastic bag in the refrigerator. The cakes can be handled as plates, but may be a little fudgy. They will be completely white with whiter areas inside. Tiny crystals will shine from a broken edge. Remove waxed paper. Place fondant directly over the brood chamber so that the bees can have access.
Homemade Grease Patties
You Will Need:
- Granulated Sugar
- Coconut Oil
- ¼ Cup Honey
- 10 Drops Wintergreen, Spearmint, or Peppermint Essential Oil (pure)
- Mixing Bowl
- Wax Paper
- In your mixing bowl, mix 2 parts sugar to 1 part coconut oil
- Add honey to the mixture. You may need to add a bit more or less to ensure that the mixture is not runny in consistency
- Stir in your chosen essential oil
- Press mixture into small patties with your hands
- Using wax paper, separate your patties, and store them in a sealed container in your freezer until needed
- Place 1 patty at a time directly onto the top of the brood chamber