The taste is wonderful…I ran out of clear vanilla so I used mexican vanilla which has a stronger taste than the typical vanilla…it still came out very white and with a wonderful wonderful flavor. Do you know of a brand that makes the clear vanilla? Do you have anywhere that sells cake decorating supplies? Or even Mexican vanilla? Well, I thought it tasted quite good, but my kids still prefer buttercream.
This was my first ever fondant, and I really had no idea what I was doing. The thing is, it takes yummy! Did I do something wrong? I know it is optional. If we cannot find Dream Whip, do you have another suggestion? Write back soon! Can you keep the fondant for later use? How long can you keep it before it is no longer usable? As long as you wrap it up tightly in plastic wrap, you can refrigerate it and store it for using it later, you just have to bring it back to room temp before using it.
If it still seems too dry, microwave it for a few seconds with a few drops of water to help moisten it again. Quick question is it easy to roll out? I need it to cover a 8 inch cake so if someone could right me back soon. Will they become gummy if I put them in the fridge for storage or is it better to store in an airtight container? I just made the fondant and it tastes so good. Thanks for the recipe!
You could, but either way it is best to wrap in a few layers of plastic wrap and a zipper seal bag. Thank you! Do you have a ballpark figure as to whether this could cover a 12 inch round cake? Might be safer doing 1. How would you go about coloring this? I need several different colors. I use gel colouring, there are a few different brands available, Wilton and Amerigel are 2 that I can think of off the top of my head.
I am looking forward to trying this recipe but as I read it I have a question… In step 2 you say to add the salt to the bowl for the ingredients that need to be microwaved but in step 3 it says to add salt again too. This looks so promising!
Thanks so much for sharing! Would I be able to somehow make this just by kneading the dough or using a hand mixer? Hmm…you might be able to use your hand mixer until it gets too thick, then finish off by kneading by hand.
Wow, thanks for the quick response. Thanks again! Hope this helps! But the recipe works just fine without it. Just wanted to say that this recipe is absolutely amazing!!! This recipe is absolutely delicious. It was such a hit that everyone had seconds and thirds of cake!
I will never use another frosting as long as I live! Seriously, nothing even comes close to how great this recipe is! The only drawback is trying to fold the coloring gel into the fondant, but I got a great upper arm workout in the process, and the end result was totally worth it.
Was so proud of the results we took many many pictures! Thank you, thank you, thank you! Like using edible play-doh. WIll it be ok to add food coloring such as I want my fondant to be blue during the mix? I want to use this to cover a 6 inch cake but I want solid blue color. Thanks in advance. If you want it all one colour, you can do that in your stand mixer, and not have to worry about getting your hands coloured. I just tried making this an followed the instructions. Because it seems to have worked for me, and others.
But everything else I used an followed by instructions. One of the posters said she had to add an extra cups of sugar to get it to be the right consistency. No one else said that. What do you think could cause a discrepancy like that? I want to try it and wonder about what it should look like when I begin kneading it.
I made a marshmallow fondant and it was still very dry with a lot of the powered sugar not yet incorporated when I removed it from the mixing bowl…then I kneaded it until smooth. Is that what this one is like as well?
It is sort of like that, Donna. You want it to be pliable, but not too dry, or it will crack. It is very similar to the marshmallow fondant recipe. But, if it gets too dry, then just add a tiny amount of water. I am making graduation cupcakes for my sister and I was going over the instructions and I was wondering when you add the vanilla extract. Is that during step two? But I was wondering how much all these ingredients would cost. Would you be able to give me an estimate?
I will need to buy everything but the butter, water obviously , and salt. So how much would everything cost? If I buy it at their cheapest price.
Thanks so much! Sorry, but i have another question. Do you have to use clear butter, and vanilla? Grocery store prices vary drastically from one place to another. Light corn syrup is the white corn syrup — the dark corn syrup will colour the fondant, making it an off white colour.
So glad that it worked well for you! The shortening is just to keep it from sticking. Hi I am wondering if this came out sticky for you? I plan ti do a trial cake before I make hers but still concerned about stickiness. Does kneading it longer take away the stickiness. This is awesome! Was easy to make, easy to work with and tasted great nothing like fondant!
Very cool! Will use again! A bunch of new possibilities! Glad to hear it was a hit! Is that what you do as well? Thanks for your help. Hi Jill, yes — I do a thin layer of buttercream as well, makes everything stick in place.
Hi I am wondering if I need to put the fondant in the refrigerator if not using it for a couple of days or can it just sit out? Storing it on the counter wrapped up well should work just fine!
Thank you so much for posting this recipe. I did not have dream whip but I had no problem putting it on the cake and making all the little decorations. It really did taste delicious and I was so happy I was able to make such a professional looking cake my very first time even making a cake! Great recipe! So glad to hear that, Sara!
It really is quite fun to play with. Once the cake is covered with the fondant, can it be refrigerated? What do you recommend? You could mix strawberry and lemon powdered fruits for a strawberry lemonade flavor. Team up raspberry, passionfruit and lemon for a tropical mock-tail taste! Click here to cancel reply.
Any veterans out there to help me? Remember me. Lost your password? Privacy Policy. Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy. LOG IN. Search for:. Extracts and essences This is definitely one of the easiest, quickest ways to add a bit of flavor to your fondant! Vanilla bean paste Vanilla is such a popular flavor — which is a good thing, because it also goes with pretty much everything!
Simply add a teaspoon at a time to your fondant, mixing and taste testing between each addition. Flavored powdered sugar If you like to make your own fondant, then flavored powdered sugar is another great option for you. Try rolled buttercream You can also try making your own rolled buttercream! Pumpkin cake by Emily Angle. Mary Berry's lemon cake by Mary Berry. Twelfth Night cake by Mary Berry.
Hive cake by Martha Kearney. Mary Berry's fondant fancies by Mary Berry. Mokatines by Mary Berry. Last-minute Christmas cake by Cathryn Dresser. Raspberry millefeuille by Paul Hollywood. Union Jack fondant fancies by Mari Williams. Simple two-tiered wedding cake by Dan Lepard.
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