Natwerk Designs

is there a good tasting fondant?

okay i made a cake using wilton's rolled fondant and it was the nastiest thing i have ever tasted. i know there is better fondant out there and one caught my eye...Fonderific on kitchen krafts.com....im looking into the buttercream flavored so if anyone has tried it before can you please give me a review!!!

Public Comments

1. Wilton fondant is *nasty*! I haven't tried Fonderific, but you might try Satin Ice if you can find it. It tastes good and looks like its name.
2. Most prepackaged fondants are really gross, you could try to make your own if you are feeling adventurous. It's a pretty simple mixture, the hard part is getting the texture right. But if you can accomplish making your own, the taste should be terrific.
3. I'd start at the bottom recipe and work my way up, for best taste. The sugar paste rolled fondant is the least tasty. It just depends on what your needs are. Good luck. <3 Sugar Paste Rolled Fondant Cakewalk: Adventures In Sugar With Margaret Braun Ingredients: 2 pounds confectioner’s sugar 1 tablespoon unflavored gelatin 3 tablespoons cold water 1/2 cup light corn syrup 1 1/2 tablespoons Glycerin 1 tablespoon pure vanilla extract (If you want a Pure White Fondant than use the clear vanilla, I used pure vanilla and my fondant was very white.) You can add other flavors as well but I would stick to those with an alcohol base and not an oil extract. You don’t want to add any fat to the recipe. Preparation: Sift 1 1/2 pounds of the confectioner’s sugar into a large standing mixer bowl, set aside. In a small bowl, stir the water into the gelatin. Dissolve over a double boiler with simmering water until clear. Remove from the heat and stir in the corn syrup, Glycerin, and vanilla. With the standing mixer turning on low speed, slowly pour the gelatin mixture into the bowl of confectioner’s sugar. Scrape down the sides of the bowl with a rubber spatula. Continue beating on medium speed until well combined and very sticky. Scrape the sticky fondant onto a clean silicon Pastry Mat. Sprinkle the remaining 1/2 pound of sugar on the dough a little at a time. Knead the sugar into the dough with the palm of your hand, then fold it over and continue adding sugar. I wished I’d had a pair of Gloves for this, but of course I’d run out! Use your plastic Bowl Scraper to help you fold the dough over while adding more sugar. Keep repeating these steps until all of the sugar is added and you have a nice smooth and uniform ball of dough. Wrap the ball in plastic twice and let rest for at least 12 hours. Do Not Refrigerate! It will get tacky and impossible to work with if it is refrigerated. Wrap It Well! Store it for up to 2 weeks in a dry cool spot. When ready to work with the dough unwrap it and knead it to make it smooth and pliable. Add your color and decorate. Marshmallow Rolled Fondant Ingredients: 1 package (16 oz.) white mini marshmallows (use a good quality brand) 2-5 tablespoons water 2 pounds sifted confectioners' sugar (about 8 cups) 1/2 cup solid vegetable shortening Preparation: Place marshmallows and 2 tablespoons of water in a microwave. Microwave 30 seconds; stir. 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 mix. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would bread dough. NOTE: Please be careful, this first stage can get hot. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter when the fondant sticks. If the mix is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time then knead it in). Continue kneading until mixture forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes. Makes about 2 pounds fondant. Notes: Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. It´s best to allow Marshmallow Fondant to sit, double wrapped, overnight. Prepare the fondant for storing by coating with solid vegetable shortening, wrap in a plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will hold well in refrigerator for several weeks. Rolled Buttercream Fondant Combines a rolled fondant with buttercream,, classic taste with a new twist. Ingredients: 1 cup light corn syrup 1 cup shortening 1/2 teaspoon salt 1 teaspoon clear vanilla extract 2 pounds confectioners' sugar Preparation: In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.