White Chocolate Fondant Recipe 

Fondant tends to sweat over the summer due to hotter days. You can control the texture by adding sugar until you get the texture you want.

+The Sugar Box Yes, finally did the tutorial!

Wonderful!

Glad you liked!

Hi again..i have a question. If i halves the recipe, how much gelatine and water should i put in? Tqvm.

xoxox!

+Karl Fulgencio Guittard is my Favorite!

Hopefully the tutorials will help! Thanks!

+bluesky1 Have fun with it. Just don't give up on it the first try. It's a great recipe!

Thanks!

+Nayasgift Thank you!

+Tania Bonsor Best of luck!

It's my favorite!

Made it this week and it was WONDERFUL to work with! Easy to make, smooth and delicious! A keeper for sure! Thanks for the recipe and the very detailed tips and instructions! ❤️

+Madeline Velasquez I try to always post something, but not as fast as maybe people want. Make sure your notifications are on! Thanks for the complements, they mean a lot!

Can’t wait to try this! I don’t like fondue but this sounds good!

+WOLF KING YT Thank you!

Glad you love. Took a lot of testing to get to it!

Es basicamente igual pero me me gusta añadir el chocolate para mas elasticidad.

I need to work on that recipe. I haven't tested it yet!

I tend to buy Guittard online. But as long as you use a good quality chocolate or even a great candy melt, it should work great! Glad you liked it!

Le podrias añadir mas tylose pero you prefiero usar gumpaste para hacer ese tipo de trabajo.

+claudia garcia I think that is a very personal option when it comes to flavor but as far as texture, I love this one better. But always keep in mind you can combine both fondants.

+Willow Dawn I use the one that works best for me. Of course we all want more sugar! Just test brands to see how the feel and you will find out real fast what you prefer. I actually found out that Publix brand works really well.

Thank you Edna!!

You can find glycerine in the WIlton section of your craft store. If you buy some online, make sure it's meant for food.

Gracias, igualmente!

Me puede dar las cantidades de los ingredientes en español porfavor

Gumpaste is not for covering fondant. Is more for delicate details and flowers. As far as the other 2 it depends on which one you like to work with first. I personally like the chocolate recipe but each person has their favorite consistencies to work with!

Thanks :)

Nuneh 9

La humedad afecta a cualquier pasta laminada. You trabajo en clima humedo y usualmente uso aire acondicionado para evitar problemas. Si la humedad es demasiada, un deshumidificador seria otra solucion.

Si prefieres comprarlo me gusta mucho Fondx.

Depende del grueso que uses. Quizas puede que necesites un poco mas.

@@EdnaDelacruz muchas gracias

Read this. I prefer Tylose myself. designmeacakeblog.com/2017/12/05/tylose-gum-tragacanth-gum-tex-what-are-the-differences/

In Nigeria I have not seen tylose only CMC but can it still work like those.

I would suggest to start with a small amount and see how it works for you. You don't want to put so much that will make the fondant too hard to work with.

I usually put it in the comment box below the video. But sometimes on the phone, it's harder to find the comment box. Here is the link: www.designmeacake.com/white-chocolate-fondant

Yes, you can add coloring to it and use it over buttercream.

+The Sugar Box Go to the link below the comments to the recipe and read about that under the recipe! Not the same taste but can be used with some changes.

if the container says it has coco oil=real chocolate then yes.

+Cherokee Miller Exactly! There are many melts going around. Some are candy and some are chocolate!

Beautiful Recipe hun, really Love your Channel!!!!!!! Happy Spring, Thank You!!!!! ♡♡♡♡♡♡♡♡♡

Thanks!!!

You can add color to the liquids but I usually add it after to control the color. Everybody has their own way of adding color.

@@EdnaDelacruz perfect, thank you. If I make it 5 days ahead of when I need to use the fondant and your Gumpaste recipe, I just need to wrap to keep moisture out and store on the counter at room temperature, is that right? then use shortening on my hands when I get it back out and knead and should be ready to go?

@@shortell57 Yes, it needs to be sealed really well. If it gets a bit hard place it in the microwave for a few seconds.

@@EdnaDelacruz thank you!

I made this fondant and its seriously the best. I've tried at least 6 different kinds of fondant and never had this much luck. any advice on how to drape the cake? I know the technique of how to do it but I'm finding that the fondant is really heavy on the rolling pin when I go to lift it and it breaks when I lift it. It seems like its too heavy. any idea of how to fix this?

Most of the time yes!

I will keep that in mind.

Any update on this request? I would love a recipe and tutorial on a chocolate fondant and then coloring it black.

Gracias!

I don't work with weight on cakes so I am not sure how big the cake is. I still think you might be better off doing the whole recipe. It will cover easily an 8 inch cake.

@@EdnaDelacruz hiii! I had a cake due last wednesday and i halved the recipe and unfortunately it wasnt enough. But it was okay it covered the cake but just a little too thing so im gonna have to keep that in mind next time. But i have to say the clients LOVED the fondant (some of them dont like fondant but they loved this one) ALL THANKS TO YOU! ❤

@@Ssss-eh5kt I am glad they liked it. I am not a fondant lover either but this one I agree tastes good! Thanks so much!! It took some testing to get this one right.

+Laura Calderon Thanks!

+Edna De la Cruz do we have to use the tylose?

Tylose does make a difference. I have not tried it completely without it. I have used less or more. You can always do the test and see how it works for you. The basic fondant recipe doesn't have tylose but the elasticity is less.

A lot of people do use modeling chocolate for figurines but if you have warm hands it can be more difficult to work with. Also, when working with modeling chocolate, it's better to have a form that can hold the shape of the chocolate. Some people use wire as a frame. I don't like to use modeling chocolate to cover my cakes. I guess is a matter of preference. I have used a bit of modeling chocolate to fix the texture of a fondant that is too dry. I say save it and use it to play around and see what you like it for. Everyone has their likes and dislikes and the best way is to test to see what you prefer.

It might be more prone to break and elephant skin. Harder to work with. In drier climates it tend to dry faster.

I live in Florida and weather here is terrible. I know you know but thank so much anyway 💕

I think that that when you say dry it's because it tends to crack more.. Yes it sucks here! lol

I hated when fondant get saggy because of the humidity that what I asked how to avoid humidity in my fondant

Make sure to have AC running in the house especially in hot weather or humid days. If that doesn't help, you might find a humidifier helpful in controlling humidity.

You can always add more tylose to fondant to use it for molds. You play with the consistency you prefer.

Este todavia no lo he traducido :(

A mi me gusta más. Pinta bien!

+laura37star Si, lo quiero hacer pero he tenido mucho trabajo!!

Si lo pudieras darlo en español

Of course you can!

Edna De la Cruz thanks for your quick answer! I have another question: can I replace corn syrup? Since It doesn't exist here in my country. Can I add glucose for example? 😊

Edna De la Cruz Can I replace corn syrup for glucose? Thanks so much

It should work but I have never done it with it.

+khawla Daly What you guys use usually for kneading fondant. You can only add a certain amount of glycerine or theit will affect the consistency of the fondant. Where are you from?

That is very personal. I have learned to work with both softer and harder but some people have preference for harder and other prefer softer. With this recipe you can control that by adding more sugar if you wanted harder.

Yes you can make it without it but the tylose helps with elasticity

Asegurate que sea vegetal y no animal.

Edna De la Cruz how many cups in 2 ounces?

Glycerine is a "moisturizer". When used in fondant it's very good at keeping moisture for a long period. It will help to keep the fondant pliable for a longer period and help to minimize drying out too quickly when working with it. I don't typically make fondant without it due to that.

@@EdnaDelacruz ok

Thanku

I will honestly say I don't use the leafs for this and I am not an expert using them. They are not easily found where I live so I use the powder. So I can't say how to work with them.

That's very hard for me to say for sure because the strength of the leaf can change depending of where you get if from and even from one country to the next. You need to maybe check with the company who makes yours and see what would be the equivalent to a tablespoon.

thank you Edna, i will try

Let me know how it goes!

Edna! I tried and it works, using 9 leaf, reducing to 1 tbsp of glycerin and maybe bit more of powder sugar than indicates. Ok, the fondant is a bit soft and stretchy but i managed to cover the cake without problem. I might need to tweaks here and there to get to your fondant consistentcy. Thank you for your advice..xx

You can use if for decorations but I personally don't use it for flowers. I have a recipe for tylose gumpaste that is the best for flowers! www.designmeacake.com/Gumpaste_Tutorial.html

+Edna De la Cruz thanks for the advice, I'm a fan of your work

Thank you!!!!

I would suggest to do it in separate batches. Kneading so much fondant in one time will be exhausting and it can get dry if you take to long kneading it.

Edna De la Cruz thanks so much for your reply but can I colour it at the mixing stage and do I add the colour to the melted chocolate and glucose mix sorry to be a nuisance but this is one cake that's got to be perfect xx

Yes you can color at the mixing stage. You can add the color with the gelatin chocolate mix.

Edna De la Cruz I can't thank you enough for your advice and help I really do appreciate it and also love your video so once again thank you x

My pleasure!

I have a tutorial on how to make White chocolate fondant.

I have used other gum products but I love tylose the best.

They are called A'peels. They are a better quality candy melt from Guittard www.bulkcandystore.com/guittard-vanilla-apeels-white.html?GVAPW2&gclid=CjwKEAiA2abEBRCdx7PqqunM1CYSJABf3qvaBqsGGiH4TZ17ds-anq7lOJcZVWctDMrdRYBxUxPUtRoCc17w_wcB

thnk you sooo much. I will look at website. By the way... you are awesome!

Aww that so sweet.. Thanks!!!

Dora Wood 8

I don't work with grams but maybe you can google the exchange!

Is not a big amount so it won't give enough flavor to the fondant to make it dark chocolate flavored. I need to work on a recipe for that but haven't had the chance.

By far I prefer this! But you can combine this with MMF too

+Edna De la Cruz this does seem like it would be easier to work with, is the taste superior too? By the way, love your content, and you're so beautiful! Why do you add the gelatin by the way, as a binding agent, or thickening agents.

Thanks! Yes the gelatin binds together and gives strength!

+Edna De la Cruz thank you!

Qwerty 101

Check for White Chocolate A'peels from guittard. They are not chocolate but are less expensive and work like a charm! www.gygi.com/guittard-vanilla-apeels.html

Thank you

60g you could literally,just search that up on google though. 😘

Yes it has two things tthe one is ounces and the other onces troy.hat say ounces (i have app)

No, you are adding a small amount.

Thanks for the lovely recipe. What is the reason for adding the tylose. Other recipes don't ask for it. Thanks

+Elisa Muñiz I have it available in my website. I haven't tried with anything else but maybe CMC might work. I am not a fan of Gum Tex.

Did you try Amazon.com Hun?????? Do you have access to a Walmart or Any Craft/baking stores????? ♡♡♡♡♡

+Cherokee Miller i havent looked for it in amazon but thanks for the idea

+Edna De la Cruz is there a chance i could leave it out?

+Elisa Muñiz It helps with elasticity and strength. It won't be as good fondant but you can see how it works for you.I personally don't suggest leaving it out

+omayma okashah I am not understanding the question

+c&m I don't mind trying anything new. Life is about learning! SO feel free to let me know. I have tried many methods and love learning!

I will see if I can work on that. Feel free to remind me if I forget.

It's working for me..Try again! www.designmeacake.com/recipes