Rolled Fondant & Cake

444
10
Joined Jun 9, 2001
Hello friends! I just love the fact that there is ap lace that we all can come to to task our questions and to help other people out.


Anyway.... I am doing another wedding cake but this time the customer wants chocolate fondant. I have never made it before. Do I just replace some of my powdered sugar and use cocoa powder?

Also... does anyone have a ratio for how many ounces of rolled fondant it takes to cover a cake (be it any inches).

Thank you!
 
21
10
Joined Feb 2, 2003
I have never made choc. fondant, but there are a multitude of companies that sell it pre-made. Here are a few:

Cal Java in CA. www.cakevisions.com

www.RolledFondant.com , which sells the brand Satin Ice

www.globalsugarart.com , which has this and a ton of other supplies

Albert Uster also sells a great white choc. fondant.

As for the amounts to use, Colette Peters suggests the following:

6" 1 1/2#
8" 2#
10" 2 1/2#
12" 3#
14" 4#
16" 5#
For sq. cakes increase the poundage for each by 1/2# or more for larger cakes.

From experience I can tell you that 13# will easily cover 6,9,12,16 and have some left over for borders or what not. Hope this helps. Let us know how it turns out.

Schiz
 
222
10
Joined Nov 27, 2001
I am fan of Choco-pan. They sell white chocolate and dark chocolate rolled fondant (caramel, too). It is the tastiest fondant I have ever come across. You can find it here:

www.choco-pan.com
 

Latest posts

Top Bottom