If you like pina coladas… keep reading 😉
(are you singing yet? I am.)
I’m switching. And I’m not sad one little bit. I finally tried the long time loved MFF (Michele Foster’s Fondant) recipe and I have fallen in love. IN LOVE. Deeply.
It’s not just because it took on the iconic pina colada flavor so well. Or that it allowed my ingredients to be so wonderfully aromatic. My kitchen smells tropical, like the islands, like sunbathing ladies and sweet, cold drinks with umbrellas… Ok. Maybe that’s part of it. I cannot tell a lie.
But here’s the thing about this fondant recipe: it’s all ingredients you have in your kitchen (or can grab in the Wilton section of the craft store) and doesn’t require other premade fondant! Don’t get me wrong, the recipe I used as my base for my crazy popular Blueberry Almond Gourmet Fondant and the Mango Rum Gourmet Fondant recipes worked beautifully. However…
This fondant is something I’ve never experienced and it’s everything I’ve ever hoped for.
Oh yes. Those are freeze dried pineapple that I found at my local Target. But if you can’t find them there, you can get them HERE.
Now, don’t get uncomfortable like I did over a few of the ingredients! It has heavy cream and butter in it. But they get cooked in the microwave and the high quantity of sugar preserves it. But here’s the thing about what these ingredients provide that you can’t get anywhere else: richness, creaminess and they take on flavor and allow it to sing loud and proud! I was very leery of this recipe at first but Avalon of Avalon Cakes’ School challenged me to experiment and y’all know I can’t resist playing with my food. I gave it a try because I like having options, and I know you do, too!
So let’s all take a moment and thank Avalon. <3 She helped create something awesome and delicious!
Before we go further and before I bestow this delicious recipe upon the cake world, I want to warn you about how this fondant looks when you knead it. It looks broken. It looks like it won’t stretch or be able to handle being draped over a cake without tearing. I though the same and almost gave up before covering my cake. That would have been a huge mistake.
This picture shows you what I mean. I pressed my finger down into the fondant and it looks torn, right? Worry not. It’s got some magical property going on and it turns into this beautiful final covering for your cake. Another bonus, especially for us cakers in the US. You know how some people just don’t like the chewiness of fondant on a cake? This isn’t chewy. It melts in your mouth!!!
Like, whoa! Decorator’s dream covering AND a big obstacle resolved.
I mean check out how perfectly smooth that rolled piece is! And here’s the awesome things about this fondant. ZERO elephant skin. and if you end up with a tiny nick in it (because fingernails) it smooths out like nothing you’ve ever seen in sugar paste. I haven’t paneled a cake yet with this but I can only imagine that the two seams would blend together flawlessly!
What about cake flavor, you might ask? My Perfect Vanilla Cake with a coconut cream filling would be off the charts! So would a coconut cake (I’m working on that recipe for you 😉 )
But for now, give this a try. It’s easy, it’s delicious like you can’t even imagine, and you’ll fall in love, too! And CLICK HERE to check out the video from a Facebook Live broadcast I did making this! It was a hoot!
And before you go… Michele stopped by and added some really helpful tips in the comments section below! You must read it if you’re going to make this fondant. And I *know* you’ll be making it, because awesome.