Hi everyone,

I have been using Dr. Oetker white roll icing and I have had a really hard time with it. It crackes all over the edge of the cakes :-( making the cakes look nasty.

So, I have been searching on forums and I found Rhonda’s Ultimate MMF.

I would like to give it a go but what substitutes can I find for corn syrup (please not debates on corn syrup please !!!) and vegetable shortening ?

I found some tricks to avoid the fondant cracking like vinyl mat and avoid corn starch and conf. sugar but before I try those tricks, I would like to make my own homemade fondant.

If some of you make homemade fondant, please let me know if it works better than the commercial fondant.

Thanks for your help/feedback.

Back-art supplies a fondant which uses glucose - http://www.back-art.ch/new/page_shop...ckermasse.html

Is that what you need ?

I've only ever used homemade marshmallow fondant, so I can't compare it to commercial fondant in terms of tendency to crack. I can, however, vouch for the superior TASTE of marshmallow fondant.

Unfortunately, I can't help with where to buy corn syrup in Switzerland. I always bring bottles from the US. Shortening should be available in small tubs near the cooking oils in most Migros.

Hi,

I use homemade royal icing, maybe you want to try that? I don't have a recipe for fondant, though. Marshmallows are way too expensive here...

Thanks for your message.

I use their colour fondant which is ok to use ;-) I have never bought the white fondant though.

Have you ever tried their white fondant ?

I would like to try homemade fondant to see the difference.

Thanks for the info ;-) Do you know what the shortning is called in German or French ? Is it an oil or is it like butter ? (Sorry, I have no idea what shortening is lol).

I soooo would like to be able to make my own fondant.... I may have to order Corn Syrup from www.afoodave.ch. I wanted to avoid paying for shipping costs :-/

I was thinking about Sucrisse - Flussiger Zucker for making the fondant, do you think that would be a good substitute for Corn Syrup ?

OP,

Sorry, I thought you did not want to use corn syrup or shortening. I found both on american market a while back...

Thanks a lot for your message but I'm looking for a way to make my own fondant.

I don't find Marshmallows too expensive here as I have no idea how much they cost outside Switzerland lol I guess it's the good thing about having lived in Switzerland almost all my life, I do not not buy things cause they are much more expensive than somewhere else, I don't buy things when I can't afford them or need them ;-)

I found this marshmallow fondant recipe, maybe you want to try it?

http://www.chefkoch.de/rezepte/11080...w-Fondant.html

THanks ;-)

I think I should pay for shipping costs and get the right stuff so I get a good result.

I'll try substitutes after a few tests ;-)

I just thought I could get some feedback from people making their own fondant using substitutes for Corn Syrup and shortening.

You can always try the linked recipe and, if it turns out bad, get the shortening and corn syrup and give your recipe a go

Thanks a lot for that recipe ;-)
I will give it a go

Out of curiosity, is this product equivalent to Crisco shortening ?

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The recipe I use for fondant icing uses liquid glucose, which I'm assuming serves the same purpose as the corn syrup; I managed to persuade my local pharmacy to get it for me (took quite a while to explain what I wanted it for, it was a special order and I had to buy a litre of the stuff... but it lasted me over twenty years as you only need a few tablespoons at a time)!
Also saved a small fortune on postage costs as the only place I could get it otherwise was in the UK and the ready-rolled stuff simply didn't exist back then.

My english recipe for home-made icing doesn't have any fat in it;

2 pounds or 900gms icing (confectioners) sugar
4 tablespoons or 60 mls of liquid glucose
2 egg whites.
Colouring as required.

I've found that rubbing a tiny amount of white fat into my hands helps prevent cracking with the ready-rolled icing when I'm smoothing it over curved edges on a cake.... (I use coconut fat, sold in tubs in the Coop and Migros for deep fat frying), making sure the room's not too hot helps as well. Home-made icing dries out quicker and sets harder, which can be an advantage if you're putting something heavy'ish on top of the cake as well. No idea how the icing with fat in reacts, possibly that stays softer?

PS; I think the Sucrisse sweetner would be too runny, the syrup needs to have a thick honey consistency.

The recipe I amed to use needs thew following ingredients:
1/2 oz. unflavored gelatin
1/4 c. cold water
3/4 oz. glycerine
1/2 c. liquid glucose
2 lbs. confectioner's sugar

After looking all over CH-stores and not finding Glycerine and Glucose, I expreimented using suggested substitutions found online, only to get very dissapointing results.
I finally ordered both substances on Amazon.de!

Did I try my reciepe? No. I had been running out of time for my sonßs BD and oüpted for Marzapin instead of Fondant. Cake looked awsome!

Yet, Birthdays come every year, so I might be experimenting again soon and will let you all know.

We stock both glucose and glycerine.

Liquid glucose can be made easily yourself:

64g Glucose (in German this is “Traubenzucker” available in a health food store or chemist (Reformhaus, Drogerie, the brand name is Morga, 250g for CHF 2.50)
36ml Water

Bring the glucose and water to the boil and fill the liquid into a measuring jug. Then add some more boiling water to the jug up to the 100ml mark.

Pour the syrup into a jar with a screw-lid and leave to cool. Keeps for at least 6 months.



The white sugarpaste in 500g and 1kg packets is from the same supplier as the coloured. The best sugarpaste IMO is the Swiss white sugarpaste, which we currently have in 6kg tubs.

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