XP: Some questions if you have worked with fondant

Re: XP: Some questions if you have worked with fondant

• lisa&andy

  July 2010

  I can't answer the first question, but I am making the cupcake toppers for my kids bday this weekend.

  I tried the fondant and it tasted ok, anytime I have had it on a cake, it was pulled off. The Wilton instructions say that you can add a little vanilla or butter flavoring to it, I haven't tried it that way though.

  I've been having a blast with it, this was the first time I have used it.

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• kiarox2002

  July 2010

  I used Duncan Hines cake and cream cheese frosting (for the crumb coat) and they worked pretty well.  I also bought the Wilton fondant and I thought it tasted terrible, but I'm not a big fan of fondant at all.  I just like the way it looks.  We made tasty cupcakes for everyone else to eat.  

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• MAprincess member

  July 2010

  Duncan Hines is the best boxed to use with fondant.  Wilton just recently started "flavoring" their fondant so it is edible, but most people will probably peel it off and eat the regular frosting.  You can add flavoring to it but it is a huge pain and not really worth the effort IMO.  If you are interested, next time you are making a cake I have a marshmallow fondant recipe that is pretty good (harder to work with than Wilton fondant) but tastes yummy:-) 

  

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• joelen&louis member

  July 2010

  Boxed cake is fine and one brand isn't better to use than others in my opinion. What does matter is how you make the cake... and it's not so much as following the directions on the box. To create a dense cake, flavorful cake that still has a tender crumb with a boxed cake mix, prepare as follows:

  1 box (18.25 oz) cake mix
  1 cup buttermilk (in place of the water called for on the box)
  canola oil (the same amount on the box)
  4 large eggs (in place of the number called for on the box)
  
  Preheat the oven to 350 degrees. Prep your cake pans as usual.

  Follow the box instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water specified (the box will call for more water than the amount of buttermilk that you are using), using the amount of canola oil that is called for (usually 1/3 cup), and adding the eggs. Beat with an electric mixer (or in your stand mixer if you prefer) until moistened, about 30 seconds. Increase the speed to high and beat until think, 2 minutes longer. Pour into your prepared cake pans and bake according to the chart on the box.
  

   

  As for the fondant, I don't recommend Wilton's fondant. It's bland, chalky and takes some effort to work with... not to mention, pricey depending on how much you need. Instead, I make my own marshmallow fondant which is 1) delicious and flavorful like candy!, 2) easy to work with, 3) more economical and costs less than the Wilton stuff, 4) easy/quick to make with your microwave and stand mixer.
  

  This is the recipe I use, as recommended by friends who own bakeries and bake/decorate cakes professionally:

  15 oz. mini marshmallows
  2 T water
  1/2 tsp salt
  2 tsp lemon juice (fresh or bottled)*
  2 tsp light corn syrup (helps w/ pliability)
  1 tsp vanilla
  1/2 tsp lemon extract*
  2 lbs (approx 7 C) confectioner?s sugar, sifted
  1/2 C Crisco or vegetable shortening

  Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.

  Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner?s sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.

  Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.
  
  * You can sub the lemon juice/extract with orange juice & orange extract.
  

  Here's a pic of a shower cake I made using the above recipes...

   

  

  

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