Comments on: Basics: Homemade Rolled Fondant! part two

By: zoe

zoe — Thu, 26 Aug 2010 18:15:27 +0000

Hi Tina,

I am thrilled to hear you tried it and liked working with the fondant. I completely agree and love how you saved some time!

Thanks, Zoë

By: Tina

Tina — Thu, 26 Aug 2010 16:57:14 +0000

I am typically not a commentor, but felt it necessary to do so after making this recipe. I have been using a rolled fondant recipe that requires a bit of shortening. I don’t like it, and avoid it whenever possible. This recipe makes it possible! I was out of clear vanilla extract and was feeling under the weather when I made this, so I threw in powdered vanilla instead. Also, because I wasn’t feeling that great, after incorporating ingredients in mixer, I turned out onto a powdered sugar dusted surface, worked the mixture a bit with my hands, and then tossed it back in the KA mixing bowl with the dough hook and let it knead the last of the powdered sugar in for me. This worked beautifully and saved me the extra work. Thank you for posting this recipe…my new favorite rolled fondant

By: zoe

zoe — Thu, 05 Aug 2010 12:56:37 +0000

Hi Samantha,

You can certainly add extracts to the dough to flavor it. You will want to add extracts and not oils, which can break down the fondant.

Great luck to you in your bakery!

Zoë

By: Samantha

Samantha — Tue, 03 Aug 2010 00:02:17 +0000

Hi. Im an aspiring baker, i love making cakes and cookies and everything desert wise. Ive tried the marshmallow fondant recipe before and it never came out right, it tasted wonderful but i would always fall apart on me, not a big fan of the MMfondant but i love marshmallows lol. Ive seen many variations of fondant just not sure what to try. Im wanting to open my own bakery and i know fondant is very popular. Have you ever tried adding flavor to your fondant. I once went to a baby shower that had a cake that had fondant all on it, and it was a 3 tier cake and the bottom tier had a cherry flavored fondant, the middle had a blueberry flavored, and the top was apple. I thought it was the cake that tasted like it but it was actually the fondant. I never found out how the fondant was made that way cuz her mom bought the cake for her and i could never get ahold of her to find out how to do that. Do you know how to make the fondant taste like that???

By: zoe

zoe — Sat, 31 Jul 2010 23:45:27 +0000

Hi BeccaMae,

Oh, that is wonderful, I’m so glad you had such great results with it.

You can reduce the recipe and I think it will work just as well. I’ve doubled it with great success.

Thanks, Zoë

By: BeccaMae

BeccaMae — Sat, 31 Jul 2010 22:56:30 +0000

Zöe ,
this fondant is amazing!!!!
I was at a bakery the other day and the fondant was HORRIBLE!
So then i tried to make my own from other websites and
they were OK. Then i tried ur recipe. So good:) my kids are
4 and 14 so for my 4 year olds birthday, i made a cake covered
with the fondant — SUPER!
Question- if i reduce the recipe will it come out the same?
Thx!
BeccaMae

By: zoe

zoe — Wed, 23 Jun 2010 08:54:06 +0000

Hi Amandalynn,

I’m sorry you are having such troubles. The only thing I can think is that you might be adding the corn syrup, glycerin and vanilla to the gelatin when it is too cold, so it is getting stringy? Is that a possibility? You want to add the corn syrup when the gelatin is just melted, but still quite warm.

I hope that helps! Zoe

By: Amandalynn

Amandalynn — Tue, 22 Jun 2010 14:29:30 +0000

Ahh I tried this recipe three times last night and each time it was a disaster I have to go and buy Wilton fondant now, I don’t know how I messed this up your directions are so clear!
I only could find golden corn syrup would that have done it? My glycerin and gelatin mixture once mixed with it was just a stretchy, kinda solid goo that worked its way up my mixer and got tangled, it wouldn’t mix with the sugar at all.

By: Soufie

Soufie — Sun, 04 Apr 2010 14:31:57 +0000

Hi Zoe. I tried your recipe with a glucose syrup substitute for the corn syrup. I’d made the glucose syrup at home cause I couldn’t find any in the market right now. But the dough wasn’t really elastic. Sometimes, I’d knead hard and parts would crumble. Other parts would be sort of elastic enough to hold it together. And then I ran out of glucose syrup so I used honey! (I know, it’s pretty crazy the amount of substitution going on here) and that sort of helped, but not entirely.

Also, I followed your instructions with the gelatin, but I never felt like it was really transparent per se. I’m puzzled about that bit.

I know I’m doing something really wrong here. Could you help identify what it might be? This is my THIRD batch in two days and I’m going crazy!

Thanks.

By: zoe

zoe — Thu, 01 Apr 2010 02:47:11 +0000

Hi Emma,

I’ve never tried the product and am not sure what the directions are. You might want to contact the company and explain what went wrong. I’m sure they have a place on their website to ask questions???

Great luck to you, once you get the fondant to the right consistency you will have a blast with it!

Zoë