It’s become and obsession. And now I’ve begun snacking on fondant. It feels so wrong and so right all at once.
It all began with being fussy about there being ZERO truly delicious commercial fondants out there. And our cake eaters in the States still aren’t fully convinced that fondant is a great way to decorate. Perhaps rightfully so. The bucket taste that comes from some brands, and the sweet-with-no-flavor blandness of others leaves people begging to simply have more buttercream.
Now don’t get me wrong… I DO love a buttercream cake, but for me it’s limiting in how you can decorate it. So we need to make fondant a yummy and desirable thing. Right? Instead of the dreaded client conversation about how much they dislike that flavorless, chewy, weird “fondue” (yeah! how many of you have gotten the “fondue” mistake in talking with clients?!?), why can’t we offer a gourmet fondant, made in house, that blows every other cake coating out of the water?
Yes. These are the rebellious thoughts that travel through my brains about cake.
First I made the king of all flavors and the consummate classic Vanilla Bean, made with real vanilla bean paste and some bourbon. Um, wow! Did I ever hit on something!
Now, before I give you the live-broadcast tested Tropical Mango Rum Gourmet Fondant recipe, you need to see how to make the base fondant.
First click here and check out this recipe for homemade fondant. It’s from Liz Marek of Artisan Cake Company and it’s the base for all of my gourmet fondants that you’ll be introduced to. Her Youtube video is below, but definitely visit her website for more FAQs and helpful tips! All of the flavor inclusions I supply for you are in addition to the standard recipe laid out on Liz’s blog and my notes below will show you when and how to add these flavoring components.
Tropical Mango Rum Gourmet Fondant
- 2 packages natural, organic freeze-dried mango (pulverized to a powder in a spice grinder)
- 2 Tablespoons real black rum or rum flavoring
- 2 Tablespoons corn syrup (necessary for pliability – yes. necessary)
Pulverize your mangoes before anything else and immediately sift them with your powdered sugar, just like with my gourmet strawberry fondant recipe. They should be placed in the sifter at the same time as the sugar so they fully incorporate and to prevent the mango powder from clumping.
The rum and the corn syrup are added with your liquid ingredients from the original recipe. You can put them all in a little dish together ad add them.
I used some gel colors in this one. The freeze dried mango is so light in color it would have just appeared barely off white if I hadn’t. I added Americolor Electric Pink, Egg Yellow, and Electric yellow gel colors to achieve this mango orange.
When you try this glorious flavor of homemade fondant, let me know what you think. Leave me a message below in the comments 🙂
And if you love those edible wafer paper ranunculus, you can get the tutorial free HERE.