I have for some time now heard about a very tasty white chocolate fondant that Jennifer Dontz makes on one of her dvds. The white chocolate fondant should be really good to work with and who would not like that? There is nothing worse than a rolled fondant that tear and crack when you cover a cake.
I had to order the Merckens chocolate as we can not get that here. Luckily does my supermarket have an “american food” aisle. So there was no problems in getting the corn syrup. I did already have a few pounds of Pettinice fondant in stock.
Not only was the white chocolate fondant easy to make, it taste delicious too. Now I only need a cake, so that I can try how it is to work with. That will be my next mission….
Happy Caking!
Louise
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86 comments
Louise says:
Jun 23, 2010
Tine: I buy it from Sugar Delites/Jennifer Dontz
Tine says:
Jun 22, 2010
Hi Louise, where do you buy Merckens chocolate?
I just love your blog.
Tine
office file cabinets says:
Jun 12, 2010
I love white chocolate fondant…Fondant, as we know it, originated in Europe in the 18th century. It looks so royal. I need that recipe
Anonymous says:
Jun 8, 2010
Joanne -
I’m sorry, but I have not personally tried this with MMF, but I have heard from others and they said it worked. Jen
Joanne H says:
Jun 8, 2010
Have you tried to make the white chocolate fondant with your MMF recipe? Will it even work?
Thanks
Jo
Anonymous says:
Jun 8, 2010
Hi!
Feel free to e-mail me any questions, cakebabe1@aol.com I use Pettinice and Mercken’s super white chocolate (candy melts) for both my semi-homemade white chocolate fondant and for my pearl clay. Pearl clay is what I make all my pearls, pressed lace, side ribbons and more out of. It’s almost all chocolate and very leatherlike in consistency. But, it’s not plain modeling chocolate.
This is my best advice when using other brands than Pettinice with my recipes. Try the exact same brands first, otherwise, you won’t know how they should come out or perform. Then once you done that, try other brands. I do know Satin Ice is hit and miss. I don’t think they have a consistent product from batch to batch. Pettinice is very different than Wilton. I personally have not tried other brands just because I’m so thrilled with the way the Pettinice performs. I appreicate not posting my recipe. With the investment I have into the DVDs…. one needs to recoup that
Maggie says:
Jun 7, 2010
In the 80′s we did not have pkg. rolled fondant available. A teacher told me to use the Wilton’s fondant recipe, out of their year book, and make a recipe of Wilton’s Modeling Candy Recipe (a.k.a. candy clay). Mixed portions together to get a better tasting fondant. Really had to work with both to get the right consistency. Recipes are still in the Wilton’s Year Books but I use the premade Wilton Rolled Fondant as it it availabe everywhere and it works out great.
Louise says:
Jun 5, 2010
Stephanie D: The recipe from Jennifer Dontz cant be posted. But that recipe is really good and good to work with.
If you are having trouble with cracking fondant. I would say that your fondant may be a bit dry. If it cracks you can knead in a little white fat. I have not tried to add gum paste powder.
Hanna: I have never tried working with rolled buttercream fondant. But when I make figurines and so I always knead in a little tylo powder. This will make it more stiff.
Astrid: Send your question to Jennifer. Im sure she can help you out. I have not tried to freeze mine yet.
Janeen: So far I have only tried to work with the Pettinice and other brands but not wilton. There are a big difference with texture and flavor. I know that Jennifers recipe dont work well with Satin Ice.