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fondant question
Posted: 16 March 2009 09:47 PM   [ Ignore ]
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I was reading somewhere that you can make poured fondant from rolled fondant by heating it up in the microwave. Is this true? I have a fondant recipe (not roses) that i like, its very sugary (and i like that) but I was thinking about covering cupcakes and reading that poured fondant works better.

Also, how do Rose’s fondants taste?  Do people LIKE the taste? Is her fondant hard to make??
Lastly, has anyone made marshmallow fondant?

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Posted: 16 March 2009 10:10 PM   [ Ignore ]   [ # 1 ]
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skiweaver9 - 17 March 2009 12:47 AM

Also, how do Rose’s fondants taste?  Do people LIKE the taste? Is her fondant hard to make??

I am not a fan of fondant but Rose’s fondant tastes really good compared to most store bought ones. She also gives you the option of adding lemon juice, rose water or orange flower water instead of some of the water. This adds more flavour to it. It is very easy to make. The hardest part is kneading it (for me b/c I have a problem with my wrists).

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Posted: 16 March 2009 10:11 PM   [ Ignore ]   [ # 2 ]
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Hi Ski,

  I have made the classic rolled fondant in TCB and I like it. It does seem a little sweeter than I would like it, but overall it’s a good fondant. It wasn’t too difficult to make. As long as you keep an eye on things and stir your gelatin mixture the way your supposed to then it shouldn’t turn out bad. The hardest part about making the fondant is incorporating the powdered sugar and doing all the kneading. I did all the kneading by hand once I had good incorporation of the powdered sugar into the gelatin/glucose/glycerin mixture using a wooden spoon. I found the glucose a little tough to work with since it is so viscous. Maybe you can heat the glucose in the microwave. I never tried, though. I was afraid heating it up might change the chemical structure and render it useless for this purpose and I didn’t have time to research whether or not heating up glucose would cause changes in its chemical and physical properties. I’ve warmed it up the fished fondant in the microwave to make it easier to work with but never enough to convert it to a rolled fondant so I don’t know if that’s possible. Perhaps someone else can confirm or repudiate this idea of converting rolled fondant to poured fondant. Whatever you do, good luck and let us know how things work out for you.

~Matthew smile

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Posted: 17 March 2009 09:14 AM   [ Ignore ]   [ # 3 ]
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Hi Ski,

I have not tried to make Rose’s Fondant but have used PetinIce and other commercial fondants (fondant and royal icing decoration is very popular as a traditional wedding cake icing here in Australia). I personally like the taste and smell of fondant as to me it reminds of weddings and happy times. I am sure Rose’s one is wonderful.

I have in the last year however discovered Marshmallow Fondant which is not common here. It tastes like (sorry to be so obvious!) marshmallows and I quite like the taste as I am a big marshmallow fan. Children LOVE it but as with all sweet things a little goes a long way!!

If you want the recipe for Marshmallow Fondant which I converted (from Peg’s wonderful but hand kneaded recipe) to kneading in a Kitchen Aid mixer PM me and I’ll send it.

As for heating rolled fondant to make poured fondant, sorry I can’t help as I use poured for this purpose but for technique when I first needed to cover cupcakes in poured fondant I found this tutorial quick ans simple to follow:

http://www.cakejournal.com/archives/how-to-cover-cupcakes-with-poured-fondant

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Posted: 17 March 2009 09:21 AM   [ Ignore ]   [ # 4 ]
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I have the recipe for MMF here actually I just never tried it.
I have leftover fondant which I was going to (thanks to Patrincia’s advice) use on cupcakes but in doing searches etc, it looks like it works much better when using poured fondant. Thats where i read that you just put your rolled fondant in the microwave and it turns into poured fondant. I am trying to figure out if that works before I waste it.

Also, how can you figure out how long fondant is good for? The one I have is from allrecipes.com and it doesn’t say, but I imagine it stays good for awhile…?

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Posted: 17 March 2009 09:28 AM   [ Ignore ]   [ # 5 ]
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I usually make MMF about 2-3 days in advance (you have to do overnight at least anyway to get it to firm up) and finished cake is devoured within 1-2 days after that, any longer and I would wonder if the cake and buttercream wouldn’t be so nice anyway!
MMF made but unused should be able to be stored longer as long as properly wrapped in the ‘fridge - if you check Peg’s site I think she says something about storage of MMF.

If you do make the MMF, go with the Kitchenaid mixing it’s SOOO much quicker and far less messy - I never knew how many nooks and crannys there were in my tiny kitchen until I found icing (powdered) sugar everywhere after my first (and only) MMF by hand experience!!!

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Posted: 17 March 2009 09:36 AM   [ Ignore ]   [ # 6 ]
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Oh…another idea have a look at these rolled fondant decorations for cupcakes - maybe you could cut your leftover rolled fondant into rounds to cover the cupcakes and make some cute Fondant figurines from the scraps.

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Posted: 17 March 2009 11:06 AM   [ Ignore ]   [ # 7 ]
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skiweaver9 - 17 March 2009 12:21 PM

Also, how can you figure out how long fondant is good for? The one I have is from allrecipes.com and it doesn’t say, but I imagine it stays good for awhile…?


Ski, maybe you can use this as a guide. Rose suggests 1 month at room temp and frozen indefinitely.

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Posted: 17 March 2009 11:15 AM   [ Ignore ]   [ # 8 ]
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oh one more question. Where do you get those cutters that you can make flowers like these ones

http://images.google.com/imgres?imgurl=http://www.cakesbydesignonline.com/InventoryImages/img11_thumb.jpg&imgrefurl=http://www.cakesbydesignonline.com/InventoryListing.aspx?category=Cupcakes&usg=__cy1lUUMdZU6jzArnIymy-Zdk6nY=&h=480&w=497&sz=73&hl=en&start=19&tbnid=2qoUjdFSxs7YuM:&tbnh=126&tbnw=130&prev;=/images?q=fondant+flowers&gbv=2&hl=en&sa=G

are they just little flower cookie cutters?

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Posted: 17 March 2009 07:30 PM   [ Ignore ]   [ # 9 ]
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skiweaver9 - 17 March 2009 02:15 PM

oh one more question. Where do you get those cutters that you can make flowers like these ones

http://images.google.com/imgres?imgurl=http://www.cakesbydesignonline.com/InventoryImages/img11_thumb.jpg&imgrefurl=http://www.cakesbydesignonline.com/InventoryListing.aspx?category=Cupcakes&usg=__cy1lUUMdZU6jzArnIymy-Zdk6nY=&h=480&w=497&sz=73&hl=en&start=19&tbnid=2qoUjdFSxs7YuM:&tbnh=126&tbnw=130&prev;=/images?q=fondant+flowers&gbv=2&hl=en&sa=G

are they just little flower cookie cutters?

The link isn’t working for me.  Can you try again?

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Posted: 17 March 2009 07:40 PM   [ Ignore ]   [ # 10 ]
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Copy the link and paste it. It works fine then. That’s what I did.

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Posted: 17 March 2009 07:49 PM   [ Ignore ]   [ # 11 ]
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Thanks Rozanne! 

Ski - are you talking about the “flower cupcakes”?  The flowers look like they’re made with daisy fondant or gumpaste cutters to me.  Look for them at Michael’s, Jo-Anns, or online.

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Posted: 17 March 2009 08:34 PM   [ Ignore ]   [ # 12 ]
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Thats what i mean! I will go to michaels tomorrow!

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Posted: 17 March 2009 09:22 PM   [ Ignore ]   [ # 13 ]
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Ski,

  I forgot to mention that I have never made MMF or tried it so I am no help to you there. But you also asked about shelf-life of fondant. I made a batch of the classic rolled fondant from TCB about six weeks ago. I had a lot left over and I rolled it in a ball and ten wrapped it in saran wrap. The saran wrap is really tight (no air pockets, air seems to be the worst enemy of fondant) and then placed in a zip lock bag stored at room temperature. I just used a little bit of this past weekend to make fondant fish to put on a cake. The fondant still tasted fine and was easy to work with after a quick zap in the microwave to soften it a little bit. I’m sure freezing it is probably better for storing over extended periods of time, but if you’re going to use the fondant soon then maybe freezing is something you might not do. This way you don’t have to wait for it to thaw. It’s just ready to go on the spot, maybe with a quick spin in the microwave. That’s just my two cents, though. Maybe others have had their fondant go bad after short periods at room temperature. Good luck with your cup cakes.

~Matthew smile

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Posted: 18 March 2009 11:53 PM   [ Ignore ]   [ # 14 ]
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Hi all, I have never made fondant from scratch but have used commercial fondants and found Satin Ice to have a consistency that I really like. I do want to try to make it though even though I have heard that it does not have the same elasticity that commercial brands do. I have always seen extra fondant stored at room temp wrapped tightly in plastic wrap and sealed in a plastic tub. After awhile the fondant will get stiff but it can usually be kneaded with a little Criso/shortning and worked back into a plyable state. I have never tried the microwave. I can’t say for sure but I could swear that I read somewhere that fondant should not be stored in the refrigerator or be frozen if you intend on using it again, maybe someone else can weigh in on that. I find that it keeps well at room temp for quite a while if stored properly. You can always tell when it is dead by its hard, brittle and grainy texture that cracks and breaks.  At that point it need to be chucked unless you need a good doorstopper.

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Posted: 19 March 2009 09:49 AM   [ Ignore ]   [ # 15 ]
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My fondant was 2 weeks old and i made flowers last night (I got the daisy cutter at Michaels). It tasted fresh just like when i made it. I have a bit left over still I am going to put it in the microwave and see what it does. I will report back lol.

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