Making Fondant....Misery :( :(

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Permalink Reply by Kim Washington on October 31, 2011 at 6:27pm

Thank you guys, i will try again and see using the mmf recipe. will def keep y'all posted

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Permalink Reply by Teneisha Williams on November 1, 2011 at 10:12am

Girl I wish I could send you some satin Ice...your worries would be over...I tried MMF, I tried gelatin, my mom is all over me to try her liquid glucose method, and I am sticking to store bought...can't take the stress at all...but I believe that you will get it right...you have to Kimmy...don't let fondant defeat you!

 

Cheer up and try again hon :)

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Permalink Reply by Kim Washington on November 3, 2011 at 3:56pm

awwww *tear tear* u touched me with your support Ten. The lady that supplies me with cake things has a store  bought i'm gonna check the brand tomorrow n try it.

 

please msg me ur mom's liquid glucose method 

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Permalink Reply by Karen on November 4, 2011 at 9:10pm

Wow, Kim. That's waaaaay too complicated.  I live in South Louisiana (HUMID) and this has always worked for me with ease and tastes great .... purchased fondant is nasty and I would never use that.

 

MARSHMALLOW FONDANT

16 oz. mini marshmallows

5 tbls. water

2 lbs. powdered sugar

Flavoring (I ALWAYS use 1 tsp. each clear vanilla & almond) I may also add 1/2 tsp. if I want coconut, lemon, butter ... depending on the cake

Coloring (if desired)

Melt marshmallows and water in microwave for 30 sec. at a time stir in between (hot! hot!) add flavoring and coloring while melting. pour half the sugar into the melted marshmallows and stir, spread rest of pwd sugar on counter and scoop mix onto counter just keep mixing and kneading (as you would bread) until you get a good elastic ball. Double wrap in plastic wrap and let rest at least an hour.  Will stay soft and pliable months if you wrap it and put it in an airtight bag. I know because I had a little left over and my daughter came to visit and asked for some (smile)

 

Also, if you're going by measurements, 10 large marshmallows = 1 c. mini marshmallows

Also, if all you have are the large marshmallows, get a pair of scissors and cut them in fourths so they'll melt better ~ but I don't always do that.

 

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Permalink Reply by Keegan Luvs Cake on November 5, 2011 at 12:23pm

Try this recipe: I also recommend the mat from Sweetwise!

My whole plan of action was to make an excellent tasting, great functioning MMF. After raves about Fondarific’s buttercream flavored fondant I had to come up with my own. Mine is really based on Rhonda’s Ultimate MMF, as I loved working with her recipe, but with a few subtle changes.

Marshmallow Fondant – MacsMom’s BC flavored variation

Ingredients

16 oz mini-marshmallows (NOT Jet Puffed)
2 tablespoons water

1 tablespoon glycerine
2 drams of LoRann butter flavor *(it is the strongest and tastiest flavoring, but you may use 2 teaspoons of another butter extract, adding an extra teaspoon of vanilla extract)
1 teaspoon popcorn salt (I grind my own salt in a coffee grinder – if you don’t, you may get crystallization that leaves your fondant covered cake pock-marked)
Food coloring if using
2 lbs powdered sugar

Instructions

Grease a large microwave-safe bowl with either shortening or non-stick spray. Pour in the marshmallows and sprinkle with water. Melt about 1 minute (don’t go over 90 seconds or it will get make the MMF tough).

Add the rest of the ingredients except the powdered sugar, including food coloring if desired, and stir with a greased sturdy spatula (again, you can use non-stick spray) .

Add a small amount of PS at first to absorb moisture and avoid clumping – about 1/2 c. Then you can add larger amounts, trying to get as much mixed in as possible with each addition. When I have half of the bag of PS left, I dump it in and knead with my greased hands.

 

MMF can be temperamental so it’s good to get to know it at this point–what it should feel like before wrapping it in plastic wrap. If it is too soft it will be hard to work with; too hard isn’t nearly as bad but you still want to find that happy medium.

 

When it is humid, rainy or foggy, or hot outside, MMF sometimes requires more PS than a 2 lb bag. That is the main reason I try to knead in every bit of PS I can between additions. Perfect weather sometimes calls for less PS.

It’s hard to explain the proper texture, that’s why you have to have a bit of patience with trial and error. It should be firm enough not to droop when you hold the ball on your palm, yet remain pliable.

So once your MMF is ready to be wrapped, rub the ball with a small amount of shortening and wrap in plastic wrap to rest for several hours.

When it’s time for use you’ll have to soften it in the microwave for about 45 seconds to 1 minute. But be forwarned that smaller amount of MMF (leftovers) need a much shorter amount of time in the micro to soften. Be careful not to get it too soft or it will be miserable to work with.

If it gets too soft you can add cornstarch to it. If that doesn’t help enough you can knead in a little gumpaste or tylose powder to give it strength – but too much GP will make your MMF too hard so be slight of hand and try more cornstarch.

If it happens to be too hard from too much PS, soften it in the micro and knead in more glycerine.

I usually make a double batch in a huge Tupperware bowl – this stuff lasts forever in the freezer! (greased well and wrapped very well).

 

 

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Permalink Reply by Kim Washington on December 19, 2011 at 6:38am

hi everybody..

so i finally got somewhere with the fondant. 

my decision for now is: BUY FONDANT! until i get it right. the clients will just have to understand and either pay or go with buttercream.

I thank you so much for your support. 

So this is the final result of the first cake covered with fondant

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Permalink Reply by Faith Gealey-Brown on December 19, 2011 at 12:11pm

Great Job Kim!  Looks good :).  I used to go through the hassle of making my own fondant but now I just get what's sold in stores here (Wilton).  If people don't want to pay for it, then they get buttercream. LOL.

 

Go with what is easier for you hun!  As you get more business, then you may consider shipping your own fondant in, but honestly for Cayman since duty is so high, I just get mine from the stores because the mark up is really not that high (like $20 CI for something marked $20 US in the states before tax so it works out way cheaper for me to just get it here!).

 

Keep up the great work my dear!

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Permalink Reply by Joanne on February 23, 2014 at 1:38pm

Hi Kim I hope you've found a recipe. I grew up in Scotland and when I started baking and using fondant I never had issues with it because you just bought it ready made and good from the shops. I then moved to Nigeria and had to figure out how to make it. I searched high and low for a recipie and NOTHING worked. The issues you had I faced them too due to heat and general rubbish. Then I asked a Nigerian baker for a recipe because they make theirs and since I used it I'm addicted to it.

1 1/2 tablespoon powdered geletine
1/2 cup of warm water
3 tablespoons Glucose
1 tsp of CMC
2 drops of glycerine
1kg icing sugar

Dissolve the geletine and water in a mug or what ever suits you in a double boiler until dissolved. Add glucose and mix then add glycerine.

In large bowl or stand mixer bowl add half the icing sugar and the CMC. Add the geletine mixture to sugar and With dough hook mix add more of the sugar bit by bit.
Don't add all sugar mix it till no sugar is left and soft. Wrap in cling film and leave for and hour or overnight to set and rest.

Use it when ready.

I like to use shortening then working with it cuz when I knead ad add icing sugar it drys out the fondant. cornstarch is better but I like shortening plus it keeps my hands moist.

Good luck

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Permalink Reply by Maria Gemini on February 24, 2014 at 10:50pm

I couldn't find a white mini marshmallows here so I buy the big ones and cut it in small sizes if I want to use MMF. But I tried using this recipe: Michele Foster's Fondant Recipe, http://www.grouprecipes.com/75654/michele-fosters-delicious-fondant...

 It's very good and it tastes nice. My fondant before cracks and not very smooth, so I just bought pre-made fondant but it doesn't taste nice so I made this recipe and was able to make my cake very nice. See the picture, it's very smooth and no crack at all. To cover the cake I use a silicon mat where I spread my fondant so that I don't need to roll the fondant using the rolling pin but just put it directly on the cake. Watch youtube videos about on how you do it.

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