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!
Upcoming Flavors:
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! 🙂
Shalen Allen says
I have a question. When making LMF the liquid part is 2- tablespoons of water around the edge of the bowl of the marshmallows to help release them. My question is, do I add the above flavors to the already 2- tablespoons of water or do I substitute them instead of the water? Also if adding them with the water, do I need to add more confectioners sugar?
It’s all in addition, and yes, all liquids together. Those flavors are alcohol and they evaporate, so you aren’t adding any liquid to the formula, just flavor 🙂 (Good thinking, though!)
Love the concept - will have to give it a try. I S.A. we can’t buy Bourbon - could I just switch it for normal whisky or is Bourbon thicker more syrupy?
You could use regular whiskey 🙂 Bourbon is equally liquidy.
mand! says
You shut your mouth! This is brilliant! What about Grand Marnier and orange zest?
I think so long as the orange zest is done on a microplane and not a grater you should be good 🙂
Amanda says
Is the Nielson-Massey vanilla bean paste without Bourbon or with. Your recipe lists without, but your pic shows bottle with. Thanks so much!
Either or. 🙂
Jewel Burgesd says
Oh my goodness. My mouth is watering. I cannot wait to make this fondant, I already make LMF all the time so this addition is
Gonna be awesome. Can’t wait to hear about the other favors.
Cheryl Rossi says
Good evening ?
Reading the fondant recipe do I understand that you add the flavors to the Marshmallow fondant?
Thanks
Cheryl
Hi Cheryl! You add the ingredients I’ve listed to the ingredients listed in the original recipe. All of my ingredients are in addition to the original.
Laura says
Hi Kara! Firstly thank you so much for sharing your recipes, experiences and tips so freely. Your blog is fanning the flames of this crazy cake passion that I’ve developed over the past few months.
I have a quick question. I’d like to make this fondant for my brother’s birthday cake but he hates the taste of booze in desserts. If I omit the bourbon, should I add more vanilla bean paste to maintain flavour intensity? Or should it be fine to just leave out?
Nope. No need to add any more vanilla, unless you really love it 🙂 The rum is an enhancer to the vanilla, but not necessary. If you *want* to bump it up, add and extra 1/2 Tablespoon. Let me know what he thinks! (Just don’t snack on it all before it gets to the cake.)
Can you skip using the Wilton fondant? I’ve made marshmallow fondant before but It didn’t call for regular fondant. Just wondering if it’s used for structure taste etc. thanks!
No, not with this recipe. Click the link and check out LMF. That’s recipe. This isn’t the same ad MMF. Many of the additional ingredients in the seed fondant are what make this so supple, workable, extensible, and awesome.
I am so excited to try all of your fun flavors! I’m not a big fondant fan, but can’t pass up bourbon and vanilla. If I wan to try this with MMF instead, would I add the vanilla and bourbon to the mixture after it has been microwaved? (corn syrup, butter, glycerin, etc.). Thanks for sharing all of these!
Hi Amy! Yes. That would be when to do it. After the heating. If you heat it you’ll cook away all the flavors, especially if the heating is prolonged. Let me know how it turns out!
Clinton says
I am making a sculpted whiskey barrel cake and would like to use this fondant. From Liz’s video this fondant appears very soft. Will it be sturdy enough to make the wood grain boards of the barrel? Or would I just need to add some tylose powder? The cake I am making will look similar to this one - http://cakesdecor.com/search/cakes?q=whiskey+barrel
If you are using it to apply over a arch for the barrel shape, it should be fine. Do add some Tylose, though.
Hi, Kara. How do you recommend storing this fondant? Also can any liquor be added( vodka, tequila, small amount of long island ice tea) . Can i make a drip cake to the chilled fondant using gnache?
Coat the fondant in a thin layer of shortening, wrap it in plastic wrap and then seal it in a zipper top bag. It can be kept for a month at room temp, and up to 3 months in the freezer. And yes, the recipe is written with alcohol and you can easily substitute your favorite 🙂
Leslie says
I don’t have any questions. I just wanted to thank you for sharing your great recipes.
I love baking, this just gives me so many great options. Thank you again!!!
Aw! Thank you, Leslie 🙂 And you’re most welcome!
Nilda says
I read that you do fondant with natural flavors and that’s awesome. Thank you for sharing your recipes with all is us that love cakes frosting and baking ?❤
Hey Nilda! I love the flavored fondants! It’s great to have figured out a way to make fondant taste good, especially since there’s still such and opposition to it in the US.
Susanne says
Hi, I want to start working with fondant, and your recipes are just divine. One question though - I live in South Africa, and I do not think we get the fondant quality you would get.
Can I make my own fondant? I heard great things about Marshmallow Fondant - could I make / use that for your recipes?
Thanks so much, and regards from Sunny South Africa, Susanne
Hi! The fondants I have here are homemade fondants. I haven’t tested these recipes with a straight marshmallow fondant yet, but try it and let us know ho wit works 🙂
Suzzette Cano says
Avid fan love your creations!
Sheree says
Hi Kara,
How did you make the lace looking accent for the cake in this picture? I love it!
Hi Sheree! It’s a lace mold from CK Products. You can find it here: http://amzn.to/2prX7ft That mold is my favorite of all my lace molds 🙂
Valerie Naquin says
Thank You!
I made the Mango Rum today and I’m totally in love with this fondant, I live in TX where is hot and very humid and had problems with other fondants, even the very expensive ones. I put this cake outside for an hour just to test the fondant and Omg it was amazing, didn’t melt or get sticky. Another fabulous thing is how great it heals itself just using the fondant smoother, I had a tear on purpose and was able to fix it perfect just smoothing it out, also perfectly sharp corners. I’m in love!!!!!!!!
I can’t stop praising this fondant, thank you so much for sharing it with us. Oh and did I mention the flavor was out of this world……..
Hey Mymi! Thank you so much for this review!!! I’m thrilled that it’s done so well for you 🙂
Betsy says
I’m very much interested in making your tried and tested fondant recipes. Thank you for sharing such a fabulous idea!