Girl’s gone and done it again!
I’m the girl. And I can’t stop making these amazing homemade naturally FLAVORED fondants!
I’ve got a bunch up my sleeve just waiting for you, but this was my second idea and it turned out sooooooo good!
The word “yummy” just doesn’t do this strawberry fondant justice. It deserves the moniker “gourmet“.
And let’s address what I know everyone is thinking - the flecks. SO WHAT?!? This is natural, organic strawberry that was added to this fondant, and there is no artificial coloring in there at all. That’s all from those glorious berries! Natural is in style right now, so take advantage and WOW your guests with this unique, gourmet fondant!
My first post, Vanilla Bean Bourbon Gourmet Fondant, gives you some idea of why I began experimenting with adding natural flavors to this homemade fondant (<— click there for Artisan Cake Company‘s LMF recipe that these additions are based upon). And now it’s just because it’s fun and I’m THRILLED with this new world of possibility!
The ingredients listed below are in addition to following the recipe for this homemade fondant recipe from Artisan Cake Company just follow the original recipe (video from Artisan Cake Company below) and add my inclusions where specified 🙂 And be happy.
Strawberry Gourmet Fondant
Add to the recipe:
- 1 package natural, organic freeze dried strawberries (pulverized to a powder in a spice grinder)
- 2 Tablespoons vanilla extract or vanilla bean paste
- 1 extra teaspoon water
- 2 Tablespoons corn syrup (necessary for pliability - yes. necessary)
Pulverize your strawberries before anything else and immediately sift them with your powdered sugar. They should be placed in the sifter at the same time as the sugar so they fully incorporate and to prevent the strawberry powder from clumping.
Add the vanilla, water, and corn syrup to the liquid part of the original recipe.
*Tip - make this at least one day ahead so the flavor has time to develop. You’d be AMAZED at how brilliant this flavor is!
**Tip #2 - Roll this out then use the underside (the side that was against your table) to be the top/outer finish to the cake. It’s smoother.
What to pair this with: Of course my Perfect Vanilla Cake is a great base for nearly any flavor. But this would also pair really well with a dark chocolate cake. Deep, rich chocolate and a bright strawberry! Maybe even a strawberry buttercream!!!
These are the strawberries I used which you find HERE.
I hope you try this. You’ll love it, I’m certain 🙂
Your so creative!! It looks beautiful and sounds delicious! Thank you Kara
It just keeps getting better - sounds superb
Wow Kara you’ve done it again! This sounds delicious. If only I could get LMF to work for me. I have tried it several times and still can’t manage to get the results that you get. 🙁
Chat with Liz, she may even have some FAQs on her post about it. I know she’s trouble shooted nearly everything!
I dehydrate strawberries. Will they work? Equal amount as the freeze dried?
Dehydrated won’t work, still too much moisture in them. They’ll be rather thick and gummy. COuld you try? Sure! And I’d be eager to hear how it turns out. My initial instinct is that it won’t work like the freeze dried strawberries.
Now we need a peach or a lemon one!! Can not wait to try these ?
Oooohhh!!! 😉 Good idea! How about Blueberry??? 😉
Ooohh that sounds yummy too!!!
Afi says
Hey Kara, that sounds like a great recipe to try. I do make LMF for make cakes thanks so much for sharing.
I love LMF and this just made it better thanks for the idea! Can’t wait to try it out..
Yay!!! Let me know what you think 🙂 (Though I’m certain you’ll love it… Just try to save enough for the cake! LOL)
Ruth says
I am going to try this one for sure!! Yum!!
Tania says
Thank you so much for sharing this. It looks amazing. Can you please tell me how long this fondant will keep before having to use it?
Many thanks
Tania
Mine are currently just over a month old and they are still lovely 🙂 I keep opening them and testing… And snacking. The snacking may be more of my motivation. LOL!
Hi Kara,
I made this yesterday and fit some reason it’s “broke”. I have kneeded the heck out of it and even added some glycerin (it helped a little) I can not seem to get it smooth and elastic. I habe made LMF many times and not had a problem. Do you have any suggestions? I really don’t want to start over.
Thanks,
Tammy
Hi Tammy! Use some corn syrup. That will improve the elasticity. Use it upside down when you apply it to the cake. And if you’re still get breaks, you should be able to panel/wrap without a problem.
Jenni Lo says
Fondant cameout very nice! Wondering can I use less sugar ? - 2lb of confectionery sugar taste just too sweet for us , how about 1lb instead? Thank you!
Nope. It’s all science. And fondant, by definition, is sugar paste. LOL And 1 pound wouldn’t make it less sweet when it’s all sugar anyways.
Jillian says
Do you follow the original fondant recipe exactly and just omit the food coloring and add the fruit? Do you still use the marshmallows or did you substitute them for the corn syrup. I’m having a hard time piecing this together and have 2 cake orders that will require fondant, but she want natural an organic ingredients. I don’t use fondant because it’s not natural, so I’m new to this whole process. Could you possibly post or comment your exact recipe for me? That’s a lot to ask but I’m lost. Thank you for figuring this out! Your fondant is gorgeous (I love the flecks!)
Hi Jillian, the recipe isn’t mine so I can’t post the full thing here. My ingredients and instructions are in addition to the stated recipe as written on Liz’s blog and in the video above. And her recipe calls for commercial fondant which isn’t natural or organic, so if this is really important to your client, then this recipe won’t be it :/
Stephanie says
How much powdered sugar are you using? The recipe seems incomplete but I’m dying to try it!
Hi Stephanie! The recipe is in fact incomplete but I linked over to the full recipe that I altered in the text just above the ingredients. It’s not my recipe so I won’t repost it here. I’ve explained how to adjust the original recipe just above. Follow the link provided for the full recipe, or watch the how-to video 🙂
Hi Kara, I made this today only in Raspberry. OMG…..it is so delicious ! I used it for my Valentines cookies. Red velvet cutout cookies with raspberry fondant,YUM. Thanks so much for this wonderful invention! Love your work!
Nice! You used it with cookies! Not many people use fondant with cookies, but a great flavored one must be awesome. Great flavor pairing!
Denisse says
Hi Kara
Thank you so much for sharing this recipe, so kind of you.
I prepared this fondant last night with freeze dried raspberries and it taste delicious.
It looks awesome but for some reason it does not have enough elasticity.
This fondant isn’t very elastic-y. The pieces of freeze dried fruit shorten it consistency. Paneling works great with this fondant. If you still need it more pliable, add a bit more corn syrup. And you are correct for using light corn syrup. No dark corn syrup.
GENIUS! The possibilities are endless! No more blah tasting fondant! Why has no-one ever thought of this before?!
I am going to make a raspberry version and put it on your raspberry, passion fruit cake. OMG it’s going to be so delicious! Thanks Kara… Genius I say!
Oh, my… That sounds amazing!!! Please come back and let us know how it turns out 🙂
Kitty Spalding says
Thank you for this recipe. I cannot wait to try it!
Lavina Rose Johnson says
Hello!
My name is Lavina and I wanted to ask you if I could add dried edible flowers to the fondant as well? Possibly both? A Freeze dried strawberries and dried/candied rose petal fondant?
Sure! So long as the petals of the rose are freeze dried, not just dried.