Hi All!  I’m new here and like everyone else, a big fan of Rose.

Has anyone tried the fondant recipe from TCB?  Does it taste better than MMF(marshmallow fondant)? Which is easier to work with?

Can I keep a cake covered in fondant or MMF overnight in the fridge before delivery? Reason for considering refrigeration is to make the cake more stable during delivery.

TIA

Hi momof4boys - I’ve made Rose’s fondant from TCB.  It tastes the way oreo filling used to taste 30 years ago… light, delicous, cool on the tounge, and melts in your mouth.  The fondant recipe feels as smooth as babies bottom (you should know that feeling with 4 boys).

Since the printing of TCB, Crisco Shortening has gone “non trans fat”, which people report causes problems with the fondant recipe.  One of the bloggers tested Spectrum Organic shortening and found it to be an excellent substitute for the old Crisco formula.  I’ve purchased the Spectrum and agree - it works wonderfully.  You can find the Spectrum at health food stores, but be prepared for the price.

I’ve never made marshmallow fondant, so I can’t compare the two flavors for you.

As for refrigerating a cake covered in fondant… it’s generally not recommended, but I’ve read there are a few cake makers who do.  Check out this thread:

http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/177/#1625

I too believe the fondant in TCB is great.  Many friends and clients have reported to me that it is the best they have tasted.  Many other recipes are similar to TCB’s, but I am assuming the ratios are a little different which can alter the taste.
I have also never used MMF, but here that it works for some, and not for others.  You would have to give it a try.  You can also check out cakecentral.com.  A lot of the people there have tried it out.

Oh boy!  Old fashioned oreo filling. No better endorsement than that!  Will try it TODAY!

Thanks

I should mention that I tried the rosewater flavor variation once, but didn’t really like it.