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.
| Prep Time | 20 minutes |
| Servings |
lbs.
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- 2/3 cup Heavy Cream
- 1 cup Coconut, shredded and sweetened, moist not dried
- 3 Tbsp Unflavored gelatin This is equivalent to 1 full small box of Knox gelatin - te one with 4 packets in it
- 1 cup Corn Syrup
- 3 Tbsp Butter salted
- 3 Tbsp Glycerin
- 1 tsp Real vanilla extract
- 1 1.5 oz bag Freeze Dried Pineapple
- 3 - 3.5 lbs Powdered Sugar
Ingredients
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Rate this recipe!
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- Place the heavy cream and coconut into a small sauce pan and stir to combine. Turn heat on to medium. Allow to become hot, but not simmer. remove the coconut and cream from the heat and let sit for 30 minutes.
- Strain coconut mixture well pressing all liquid from the coconut. Reserve all liquid and allow to cool in the refrigerator.
- Grind the freeze dried pineapple to a fine powder in a spice grinder. Place immediately into a plastic Ziploc bag to keep moisture out.
- Place 2/3 cup heavy cream in a medium bowl, sprinkle gelatin over top, stir to combine.
- Let gelatin “bloom” and become completely hydrated. Approximately 5 minutes.
- Place mixture in microwave and heat for 1 minute on high. Stir. Continue microwaving in 15 second intervals until the gelatin is melted, stirring between each.
- Put corn syrup, butter, glycerin, vanilla, and salt in a medium glass bowl, add this mixture to the melted gelatin. Stir.
- Microwave mixture for 2 minutes on high setting. Butter should be melted. Stir, set aside to cool to luke warm to the touch, or place in the freezer and stir every few minutes to equalize the temperature until it is luke warm.
- Over the top of a stand mixer bowl, place a sifter. Add 1 lb powdered sugar to the sifter (don't sift yet), then the powdered pineapple, then another 1 lb of powdered sugar. Sift all together into the mixer bowl.
- Strain the luke warm liquid mixture into the powdered sugar and sprinkle a cup of powdered sugar over top..
- Place the bowl on the mixer fitted with the dough hook attachment and mix at low speed.
- Continue to add powdered sugar, about a cup at a time, until fondant forms a soft ball. It should not slide down the dough hook and there may be some powdered sugar left in the bottom of the bowl.
- When fondant is ready (and it will still be sticky), remove from the bowl and knead in small amounts of powdered sugar until the fondant is smooth. It should still be slightly soft.
- Coat in shortening and plastic wrap; wrap again, and then place in a Ziploc bag.
- Allow fondant to rest over night. The flavor will develop beautifully.
OMGEEEEE! I love this! Can’t wait to try it! Gotta run to Target first!
Thank you so much for sharing your awesomeness with us!
You rock!
I’m not responsible for you buying every freeze dried fruit there… I’m already having to defend myself to MY hubby. �?� LOL!
Shelly Guevara says
I bet your piña colada fondant loveliness would pair well with your vanilla cake and a champagne buttercream because well…. you did ear worm the song and who doesn’t love the taste of champagne?!?! Can’t wait to try this fondant recipe! Thank you for all the time you put into perfecting it! Mwah!
Didn’t even think about champagne buttercream! Clever �?� LOL
You have taken Fondant to a hole new level! I can not wait to try this!!!
New to your blog LOVE EVERTHING about it!
Will be making this over the wknd. Thank you for sharing as much as you do..Trader Joes also has a vast selection of freeze dried fruits
BTW that champagne buttercream sounds like a plan also!
Yep… Trader Joe’s is my next freeze dried fruit stop 🙂 I went nuts at Target and I need to hold myself back right now. At least for a few days. 🙂
Eeeeep, can’t wait to try this. Thank you so much Kara. My most asked for cakes are pineapple, passion fruit and coconut and they will go so well together.
Selvi says
Hi Kara, Do you have a recipe using this fondant that is just plain vanilla? Thanks again for sharing!
Hi! All you need to do is Increase your vanilla to 2 Tablespoons (as per Michelle’s original recipe) and eliminate the coconut, the heating of the cream, and leave out the added pineapple ?
Thank you cant wate to try this
On my way to Target RIGHT NOW! I was looking for something new to try this week and here it is. I have some freeze dried mango Im going to try next. Thanks for sharing!
Oh… Have fun at Target 🙂 I was standing there with wide eyes like a kid in a candy store!
Melissa Archuleta says
Ooohh! I’m so excited to try this! I’m strawberry cake with mango/kiwi fruit basket filling will be on my table tonight! LOL!! Is there a base (non flavored) variation to this recipe to use as a blank slate for other cake flavors? Or can the steps including the pineapple and coconut just be skipped to make a “plain” fondant?
Exactly! Just skip the additional flavors I’ve added. If you want to do the original vanilla flavor that Michelle does, just use 2 Tablespoons of vanilla.
Sadiya says
Hi kara I want to make this but the friend is allergic to coconut. How can I turn this into a vanilla fondant ? Thank you
Hi! All you need to do is Increase your vanilla to 2 Tablespoons (as per Michelle’s original recipe) and eliminate the coconut, the heating of the cream, and leave out the added pineapple 🙂
Now this sounds fun!! What kind of glycerin domyounuse? The link in the recipe sends me to a blank page.
Oops! I’ll fix that. It’s Wilton.
This is soooo insane!! Can’t wait to try it. Gonna run out and get some coconut and pineapple …yum!!!! Thank you, Oh Great One!!
Stefania says
Can you change the heavy cream for coconut cream or coconut milk, in Puerto Rico whe use that to make the piña coladas
Joy says
Thanks Kara you are a star. Have you tried to use the fondant for modeling ?
Not yet. I haven’t been able to do many projects lately. Soon again, I will 🙂
Kara,
Thought I would share this with you and your readers, I was at Aldi’s today to buy fruit and guess what??!! Yeah! Freeze dried fruit. Strawberry, Peach, Apple and Banana! 1.2 oz, $2.99
Will be making fondant tomorrow:)
Amanda says
Hi Kara,
What’s the best way to store this Fondant? Does the cake covered in Fondant need to be refrigerated? Love your site!
Hi Amanda! I coat it with shortening and then wrap it twice in plastic wrap then seal it in a zipper bag. I keep mine at room temp (up to 1 month) but you can freeze it to keep it longer (3 months). I always refrigerate my fondanted cakes, but the fondant itself does not need to be refrigerated.
Stella Agront says
My microwave died (needs a specific part which needs to be shipped and will not arrive in time for me to make the birthday cake) and I want to try this. Can I just heat on the stove instead of the microwave? Any tips would be appreciated. Sounds wonderful….can’t wait to try it!!!
Yep! You certainly can. Just use very low heat so it doesn’t burn and a pan that is non-stick coated would be best.
Teresa says
Thank you soooo much, i read through the recipe, any possibility that you would do a tutorial on this?? Would so love that!
Hi Teresa! I did one 🙂 It’s on my Facebook page as a Live Video!
Karen says
You are OFF THE CHARTS ROCKIN’! With these amazing gourmet fondants, do you cover your cakes in buttercream or ganache? (I’m praying you’ll say ganache since the humidity here is roughly equivalent to the ocean)
Both. 🙂 I prefer ganache in recent years but I have nothing against buttercream. Buttercream is how I was trained and how I made my cakes for a long time. I just like the additional layer of flavor with ganache.
anne wright says
Could you use honey instead of light corn syrup
Sure! Honey will behave the same, mostly. Both are invert sugars. Let me know how it turns out!
Sarah says
Let me know how it dose with honey that would be great
I’m about to order a gazillion freeze dried fruit right now lol! Quick question though. Anyway t make this non dairy??
Like using hear whipping cream and margarine or high ratio shortening instead of heavy cream and butter ?
I haven’t tweaked or altered this recipe at all. Try Goggling to see if there’s a non-dairy version of MFF. However, there IS a Kosher recipe that would be useful for you: DKMF (Danette’s Kosher Marshmallow Fondant). Danette is a friend of mine and her fondant is well loved by the Kosher community 🙂 She owns Short-cakes.
PATRICIA MURILLO says
I love this recipe I will definetely try. I hate the regular fondant is tasteless and rubbery, Thank you for your tim
Brenda says
In your ingredient list, you say 2/3 c. cream but in the directions, you say 1/2 c. cream. Can you please clarify?
Good catch, Brenda! It’s 2/3 🙂 I changed it. Thank you!
Gleeta says
Can you color this fondant? Thanks
Sure! But I would try to stay around the color a pineapple would be, light browns, yellows and greens. It just matches the taste. It’s odd how we can throw off what we taste with what we see.
Rajshree says
Did u use powder sugar or icing sugar I m little confused with that also can I use agar agar instead of gelatin for vegetarian people
Hi! I’ve never used agar agar in this recipe, so I can’t help with that part of your question. Icing sugar (non-US term) and confectioners’/powdered sugar are one in the same 🙂
Michele Foster says
Thank you so much for all that you do and for making sure my name is attached to the recipe. That means so much to me.
I think it is beyond wonderful that you have experimented to add your own touches and flavors. Thank you for pointing out that it doesn’t look perfect at first. As soon as it is kneaded well it is so easy to use.
I love using honey as my base. It has a wonderful flavor and the color is beautiful.
When using the stove top, I use a double boiler. I prefer this method to the microwave because I can control the temperature better and keep a closer eye on it.
Someone asked about non-dairy. Coffee creamer can be used to replace the cream, so can water. I use shortening to replace the butter.
Thank you for your great explanations and answers to questions. Your cake work is amazing too.
Aw *kicking toe into table leg and looking sheepishly at your comment* Thanks, Michele! I can’t believe I’ve only just now tried your recipe!!! Seriously, this recipe is amazing! Thank you for chiming in and helping to guide your new fans over here 🙂
kelly says
Hey Kara, I used this method but instead added the freeze dried strawberries. I really loved the texture but I think it needed more strawberry flavor so next time I’ll be adding 2 packages instead.
Thank you for the tip! 🙂
Karen says
Hi, I live in Florida.. So humidity is a factor .. I’ve tried refrigerating my fondant cakes but even when I try and dry them out with fans for 1 1/2 hours they are still sticky.. What is your secret to putting then in the fridge ? Thanks Karen
Hi Karen, there are lots of variables and much of it is to do with knowing the humidity level in your refrigerator, kitchen, and your local weather. A dehumidifier in the kitchen coupled with very low kitchen temp may be your best option.
Marisol Macias says
Does it matter what brand of powdered sugar you use? I’ve found that some are lumplier than others.
I use my local store brand, Wegmans. But I also use Domino with the same results. If your confectioners’ sugar is particularly lumpy you can sift it before adding it to the mix.
Isa says
Wegman’s! ? I’m originally from Rochester and saw you are from buffalo. The only thing I miss besides garbage plates is Wegman’s!!!! And to get back on the subject, I will be trying this recipe!
yaqoot says
can you please share some marshmallow fondant recipe but it shud b tasty:)
The recipe shared here is a marshmallow fondant recipe and it is very tasty.
Kara,
How would I make your blueberry, strawberry, or chocolate fondants using MFF as the base? I just don’t care for Wilton’s fondant or marshmallow fondant, everyone including the kiddos takes if off and throws it away!
Hi Anna, I would have to test it as it’s such a different recipe. I don’t have any suggestions at the moment. I do have to get back in teh kitchen and play with more gourmet fondants, though 🙂