Marshmallow Vs. Store Bought Fondant - Cake Decorating Community - Cakes We Bake2024-03-28T11:12:15Zhttps://cakeswebake.com/forum/topics/marshmallow-vs-store-bought?commentId=4635016%3AComment%3A18867&feed=yes&xn_auth=noHere is a recipe I found for…tag:cakeswebake.com,2010-07-04:4635016:Comment:927462010-07-04T08:46:21.758ZKaren Mariehttps://cakeswebake.com/profile/KarenSquillante
Here is a recipe I found for rolled fondant. I cant remember where I found it., I am sorry but here is the recipe:<br />
<br />
Rolled Fondant<br />
<br />
I envelope Knox gelatin<br />
1/4 cup water<br />
1/2 cup light corn syrup<br />
1 tbsp glycerine<br />
2 tbsp shortening<br />
1 tsp vanilla or almond extract<br />
8 cups (about 2 lbs) 10X or confectioner's sugar<br />
<br />
Combine gelatin and water in a double boiler. Add corn syrup and glycerine and mix well. Add shortening and stir until almost melted. Remove from heat and stir in extract. Cool to…
Here is a recipe I found for rolled fondant. I cant remember where I found it., I am sorry but here is the recipe:<br />
<br />
Rolled Fondant<br />
<br />
I envelope Knox gelatin<br />
1/4 cup water<br />
1/2 cup light corn syrup<br />
1 tbsp glycerine<br />
2 tbsp shortening<br />
1 tsp vanilla or almond extract<br />
8 cups (about 2 lbs) 10X or confectioner's sugar<br />
<br />
Combine gelatin and water in a double boiler. Add corn syrup and glycerine and mix well. Add shortening and stir until almost melted. Remove from heat and stir in extract. Cool to lukewarm. Pour into a mixer workbowl and with a dough hook add 10X sugar, one cup at a time until it is completely incorporated. You can color the whole batch by adding paste or gel color while it is mixing. For black fondant add cocoa powder to it first to make chocolate then add black. Do NOT omit the glycerine. This adds pliability and smoothness. You can find it where you get cake supplies and Michael's carries it too. Cover with a light coating of shortening, wrap tightly and store for 24 hours to cure at room temperature. Do not refrigerate. I really enjoy making it and…tag:cakeswebake.com,2010-07-04:4635016:Comment:925842010-07-04T01:22:19.374ZGeisel Nyehttps://cakeswebake.com/profile/GeiselNye
I really enjoy making it and it doesn't bother me to spend a day making up what I need for the next few cakes. I have it down to a science now and can bang it out quickly! LOL! It is a good uper body work out too!! My arms are getting buff! hahaha! Have a great 4th of July!<br />
<br />
<cite>Jeanne said:</cite><blockquote cite="http://www.cakeswebake.com/forum/topics/marshmallow-vs-store-bought?xg_source=activity&id=4635016%3ATopic%3A16845&page=3#4635016Comment92139"><div>My experience? MMF is too…</div>
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I really enjoy making it and it doesn't bother me to spend a day making up what I need for the next few cakes. I have it down to a science now and can bang it out quickly! LOL! It is a good uper body work out too!! My arms are getting buff! hahaha! Have a great 4th of July!<br />
<br />
<cite>Jeanne said:</cite><blockquote cite="http://www.cakeswebake.com/forum/topics/marshmallow-vs-store-bought?xg_source=activity&id=4635016%3ATopic%3A16845&page=3#4635016Comment92139"><div>My experience? MMF is too sweet for my tastes. I've tried many recipes and it always comes back to me finding it too sweet and a little too chewy when it sets on a cake. It certainly isn't complicated to make. I used to make traditional fondant, but I am the complete opposite of you... LOL. I don't mind the expense since it saves me (and my mixer) from having to make it... hehehe. I use fondant on all of my cakes, and when you can go through 30 pounds in a weekend... you buy it.<br/><br/>*wink*<br/><br/>.</div>
</blockquote> I second this..I used to make…tag:cakeswebake.com,2010-07-02:4635016:Comment:922022010-07-02T23:20:29.134ZSweet Art Cakes!https://cakeswebake.com/profile/sweetartcakes
I second this..I used to make MMF at home and to date my family still prefers when I make it from scratch but when you are in a rush and time is limited I find the store bought fondnat liek satin ice just so much more convenient versus the taste or the price...<br />
<br />
<cite>Jeanne said:</cite><blockquote cite="http://www.cakeswebake.com/forum/topics/marshmallow-vs-store-bought?commentId=4635016%3AComment%3A92178&xg_source=msg_com_forum#4635016Comment92139"><div>My experience? MMF is too sweet for…</div>
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I second this..I used to make MMF at home and to date my family still prefers when I make it from scratch but when you are in a rush and time is limited I find the store bought fondnat liek satin ice just so much more convenient versus the taste or the price...<br />
<br />
<cite>Jeanne said:</cite><blockquote cite="http://www.cakeswebake.com/forum/topics/marshmallow-vs-store-bought?commentId=4635016%3AComment%3A92178&xg_source=msg_com_forum#4635016Comment92139"><div>My experience? MMF is too sweet for my tastes. I've tried many recipes and it always comes back to me finding it too sweet and a little too chewy when it sets on a cake. It certainly isn't complicated to make. I used to make traditional fondant, but I am the complete opposite of you... LOL. I don't mind the expense since it saves me (and my mixer) from having to make it... hehehe. I use fondant on all of my cakes, and when you can go through 30 pounds in a weekend... you buy it.<br/><br/>*wink*<br/><br/>.</div>
</blockquote> I tried the prepared Wilton f…tag:cakeswebake.com,2010-07-02:4635016:Comment:921782010-07-02T22:58:04.835ZEvelyn Carterhttps://cakeswebake.com/profile/EvelynCarter
I tried the prepared Wilton fondant for my daughter's wedding cake two years ago and it was awful. I found the marshmallow fondant and decided to try it and fell in love with it. I haven't tried any other recipe since. It's a little messy but well worth it. I plan on trying the mixer next. I love the elasticity of it, stretching a little without tearing, and it tastes great.
I tried the prepared Wilton fondant for my daughter's wedding cake two years ago and it was awful. I found the marshmallow fondant and decided to try it and fell in love with it. I haven't tried any other recipe since. It's a little messy but well worth it. I plan on trying the mixer next. I love the elasticity of it, stretching a little without tearing, and it tastes great. I so agree with this. For one…tag:cakeswebake.com,2010-07-02:4635016:Comment:921642010-07-02T22:26:04.067ZEdna De la Cruzhttps://cakeswebake.com/profile/EdnaDelaCruz
I so agree with this. For one cake, sure I will make it in a bind. But when you have tiers of cakes to make, it's way too much added work. I rather pay!..<br />
<br />
<cite>Jeanne said:</cite><blockquote cite="http://www.cakeswebake.com/forum/topics/marshmallow-vs-store-bought?xg_source=activity&id=4635016%3ATopic%3A16845&page=3#4635016Comment92139"><div>My experience? MMF is too sweet for my tastes. I've tried many recipes and it always comes back to me finding it too sweet and a little too chewy…</div>
</blockquote>
I so agree with this. For one cake, sure I will make it in a bind. But when you have tiers of cakes to make, it's way too much added work. I rather pay!..<br />
<br />
<cite>Jeanne said:</cite><blockquote cite="http://www.cakeswebake.com/forum/topics/marshmallow-vs-store-bought?xg_source=activity&id=4635016%3ATopic%3A16845&page=3#4635016Comment92139"><div>My experience? MMF is too sweet for my tastes. I've tried many recipes and it always comes back to me finding it too sweet and a little too chewy when it sets on a cake. It certainly isn't complicated to make. I used to make traditional fondant, but I am the complete opposite of you... LOL. I don't mind the expense since it saves me (and my mixer) from having to make it... hehehe. I use fondant on all of my cakes, and when you can go through 30 pounds in a weekend... you buy it.<br/><br/>*wink*<br/><br/>.</div>
</blockquote> My experience? MMF is too swe…tag:cakeswebake.com,2010-07-02:4635016:Comment:921392010-07-02T22:07:46.332ZJeannehttps://cakeswebake.com/profile/Jeanne478
My experience? MMF is too sweet for my tastes. I've tried many recipes and it always comes back to me finding it too sweet and a little too chewy when it sets on a cake. It certainly isn't complicated to make. I used to make traditional fondant, but I am the complete opposite of you... LOL. I don't mind the expense since it saves me (and my mixer) from having to make it... hehehe. I use fondant on all of my cakes, and when you can go through 30 pounds in a weekend... you buy it.<br />
<br />
*wink*<br />
<br />
.
My experience? MMF is too sweet for my tastes. I've tried many recipes and it always comes back to me finding it too sweet and a little too chewy when it sets on a cake. It certainly isn't complicated to make. I used to make traditional fondant, but I am the complete opposite of you... LOL. I don't mind the expense since it saves me (and my mixer) from having to make it... hehehe. I use fondant on all of my cakes, and when you can go through 30 pounds in a weekend... you buy it.<br />
<br />
*wink*<br />
<br />
. If you arent gonna use it rig…tag:cakeswebake.com,2010-07-02:4635016:Comment:921022010-07-02T20:07:05.923ZKaren Mariehttps://cakeswebake.com/profile/KarenSquillante
If you arent gonna use it right away coat with shortening and it will stay soft longer. And you can make what you need when you need it,....just plan a day ahead...good suggestion for the gelatin! You can also add a bit more corn syrup to make it more pliable. I use Edna De La Cruz's recipe here is the link <a href="http://www.designmeacake.com/mfrec.html" target="_blank">http://www.designmeacake.com/mfrec.html</a><br />
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<cite>Kathy Kmonk said:…</cite>
If you arent gonna use it right away coat with shortening and it will stay soft longer. And you can make what you need when you need it,....just plan a day ahead...good suggestion for the gelatin! You can also add a bit more corn syrup to make it more pliable. I use Edna De La Cruz's recipe here is the link <a href="http://www.designmeacake.com/mfrec.html" target="_blank">http://www.designmeacake.com/mfrec.html</a><br />
<br />
<cite>Kathy Kmonk said:</cite><blockquote cite="http://www.cakeswebake.com/forum/topics/marshmallow-vs-store-bought?commentId=4635016%3AComment%3A91959#4635016Comment92087"><div>How long and how do you store MMF if you can't use it right away? I made some a while back but wasn't able to use it for a couple weeks and then I just couldn't get it to work...it was real crumbelly. Any thoughts would be greatly appreciated.</div>
</blockquote> Kathy, I don't make my own so…tag:cakeswebake.com,2010-07-02:4635016:Comment:920982010-07-02T19:57:40.622Zjeri chttps://cakeswebake.com/profile/jeric
Kathy, I don't make my own so not sure if it stores the same but I just make sure the bags are twisted tight with no air in them and store them in the buckets they come in. If it is a bit hard I will pop it into the microwave for about 10 seconds to soften it up.<br />
<br />
<cite>Kathy Kmonk said:</cite><blockquote cite="http://www.cakeswebake.com/forum/topics/marshmallow-vs-store-bought?id=4635016%3ATopic%3A16845&page=2#4635016Comment92087"><div>How long and how do you store MMF if you can't use it…</div>
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Kathy, I don't make my own so not sure if it stores the same but I just make sure the bags are twisted tight with no air in them and store them in the buckets they come in. If it is a bit hard I will pop it into the microwave for about 10 seconds to soften it up.<br />
<br />
<cite>Kathy Kmonk said:</cite><blockquote cite="http://www.cakeswebake.com/forum/topics/marshmallow-vs-store-bought?id=4635016%3ATopic%3A16845&page=2#4635016Comment92087"><div>How long and how do you store MMF if you can't use it right away? I made some a while back but wasn't able to use it for a couple weeks and then I just couldn't get it to work...it was real crumbelly. Any thoughts would be greatly appreciated.</div>
</blockquote> How long and how do you store…tag:cakeswebake.com,2010-07-02:4635016:Comment:920872010-07-02T19:48:47.680ZKathy Kmonkhttps://cakeswebake.com/profile/KathyKmonk
How long and how do you store MMF if you can't use it right away? I made some a while back but wasn't able to use it for a couple weeks and then I just couldn't get it to work...it was real crumbelly. Any thoughts would be greatly appreciated.
How long and how do you store MMF if you can't use it right away? I made some a while back but wasn't able to use it for a couple weeks and then I just couldn't get it to work...it was real crumbelly. Any thoughts would be greatly appreciated. Hi Melinda..
I use a recipe L…tag:cakeswebake.com,2010-07-02:4635016:Comment:920732010-07-02T19:40:18.597ZSweet Art Cakes!https://cakeswebake.com/profile/sweetartcakes
Hi Melinda..<br />
I use a recipe Lorraine McKay( people and figurines guru) for modeling clay as she calls it...:<br />
1/2 tsp of CMC or Super gum<br />
250g of sugarpaste<br />
<br />
You would sprinkle your CMC or super gum onto your work board and then knead in your sugarpaste until all the CMC is incorporated.<br />
<br />
Hope this helps...<br />
<br />
you can also look at her Youtube video <a href="http://www.youtube.com/watch?v=kQtehRE7VQw" target="_blank">HERE!</a><br />
<br />
Good Luck!<br />
<br />
<cite>Melinda Mitchell said:…</cite>
Hi Melinda..<br />
I use a recipe Lorraine McKay( people and figurines guru) for modeling clay as she calls it...:<br />
1/2 tsp of CMC or Super gum<br />
250g of sugarpaste<br />
<br />
You would sprinkle your CMC or super gum onto your work board and then knead in your sugarpaste until all the CMC is incorporated.<br />
<br />
Hope this helps...<br />
<br />
you can also look at her Youtube video <a href="http://www.youtube.com/watch?v=kQtehRE7VQw" target="_blank">HERE!</a><br />
<br />
Good Luck!<br />
<br />
<cite>Melinda Mitchell said:</cite><blockquote cite="http://www.cakeswebake.com/forum/topics/marshmallow-vs-store-bought?id=4635016%3ATopic%3A16845&page=2#4635016Comment18837"><div>I have been in love with MMF since I first made it. My biggest problem is using it for figures, I find that it tends to be a bit too soft and my figures tend to "melt". I've almost decided to use store-bought fondant for figures and MMF if you're actually going to eat it, does anyone have any hints or suggestions in that department?</div>
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