Oh yes I did.
I got sick of the taste of plain Jane fondant straight out of the bucket.
(side note, I have nothing against Jane. Or her plainness. It’s cool to just be you.)
To deal with this, as my mind does, I began brainstorming. Brainstorming usually happens for me after behavior-storming. You know. Grouchy “Why can’t this be better?” kinds of moods.
It’s good times in the kitchen when I get like that. Fussiness is the mother of Kara’s experiments and successful creations.
Now, before I get too far into this, yes. You’ve likely seen the image above and gasped wondering how I can show off fondant riddled with fibers and little specs of stuff. Hold on to your aprons, and take a deep breath – those are vanilla bean seeds from vanilla bean paste. It’s ok. You’ll get through this 😉
The natural revolution has hit even the cake world, with more and more people appreciating things like non-cake flour recipes and colors and adornments that are edible and not toxic to your health. Not that fondant is great for your health, it’s the “natural” point I’m making here. including natural in appearance.
I began experimenting with flavored fondants because I don’t like the “out of the bucket smell” and even homemade fondant is still bland. Extracts added are boring to me, a cop out of sorts. A quick fix that has little thought behind it. That sounds mean. And I’m sorry. But we need to think outside of the extract bottle and this should be the start of it all!
I had a number of ideas in mind and decided to start with improving upon the standard, the classic, the “compliments anything” flavor: Vanilla.
I looked ta my Nielson- Massey Madagascar Bourbon Vanilla Bean Paste jar and wondered how it would fair in my homemade fondant, and what would pair best with it as a companion flavor. I could have left the vanilla bean alone, and just allowed it to be the single star of the fondant flavor, but I decided it
needed wanted a sidekick.
Bourbon vanilla. It was all too easy! Bourbon Whiskey!
The bottle of Maker’s Mark on my kitchen counter smiled at me knowingly. It was going to play with some new friends today and it would be glorious.
That bottle of bourbon sure was right… Glorious it is!
While I have a bunch of other flavors coming your way (just you wait!!! eeeeekkkkkk!!!) I’ll give you this one, this snackable homemade Vanilla Bean Bourbon Gourmet Fondant.
Before you begin, what kind of cake should you pair this with? Great Question! Of course, vanilla would be a great start and I happen to have a Perfect Vanilla Cake recipe that would do the trick. Milk chocolate would pair beautifully with this bourbon and vanilla bean fondant. Deeper flavors will go best because of the bourbon, though if you leave it out, the vanilla bean will match nearly anything!
You need to 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. All of the flavor inclusions I supply for you are in addition to the standard recipe laid out on Liz’s blog. (You can watch the video below but for tips and tricks for making this magical fondant, visit her blog!)
Vanilla Bean Bourbon Gourmet Fondant
Add to the liquid portion of the recipe:
1.5 Tablespoons Bourbon Whiskey
1 Tablespoon Nielson-Massey Madagascar Bourbon Vanilla Bean Paste
Then just follow the directions in the fondant recipe as stated. It’s really easy. And MAN is it delicious… (And no, you don’t need any additional powdered sugar. These additions to the liquid are mostly alcohol and will evaporate leaving you with flavor)
TIP: make at least 1 day ahead and allow the flavors to develop in the fondant before using.
It’s subtle, but it makes quite a difference. And those little flecks in the fondant? They look delicious! Far yummier and more food-like than a brilliant pink, blue, black or green cake. Yes, I think they are pretty. But it’s far from what we consider to be an edible looking food. And that matters to some customers. So let’s get creative and accommodate them 🙂
It was featured on each tier of my Mint, Silver and Orchid cake for Sarah’s Stands…
I have 5 more tested and mouth-watering flavors headed your way, so be sure to subscribe to my email newsletter so I can delver this goodness right to your inbox!
And the beautiful, natural colors the fondant has is to DIE for! I’ll send another your way tomorrow, so get signed up for that newsletter! 🙂