Cake Decorating Community - Cakes We Bake

In the past I have always used store bought fondant.  Never would I have ever attempted to make my own, until a friend of mine told me about how she made her own fondant out of marshmallows.  I had never heard of such a thing and I have been doing cakes a long time. 

 

Here is how it all started....my friend had no time to run to the store to buy fondant, so she searched online to find a recipe and hoped to have all the ingredients....She did!  The ingredients we are talking about all of us probably have on hand...16 oz bag of Jet Puffed Marshmallows, water, 2 lbs. of good quality powdered sugar. 

 

When I finally took the plunge, literally with my hands into sticky goo of melted marshmallows, I was pleasantly surprised to find out how easy it all came together into a smooth soft ball.  It was awesome.  I have been hooked ever since!  Oh and did I mention how inexpensive it is?????  Compared to buying Pettinice fondant in 15lbs buckets for $$$ ALOT.  I would not touch Wilton fondant with a chainsaw, it is gross and taste like...I have no clue, it's just bad...period.  I don't recommend and I used to teach Wilton Cake classes. 

 

It does take some time to make, but it really does get faster and faster to make the more you do it once you learn the technique.  It really does taste so good and I find that it cracks less and goes on very nice with very little air bubbles to deal with.  You can also roll in some marzipan and take it to a whole new level or some vanilla extract to enhance the flavor.  My clients always say, "I always used to peel off the fondant and not eat it, but yours is so good, I eat it with the cake!"

 

So what has your experience been? 

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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.

*wink*

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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!..

Jeanne said:
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.

*wink*

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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 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...

Jeanne said:
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.

*wink*

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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!

Jeanne said:
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.

*wink*

.
Here is a recipe I found for rolled fondant. I cant remember where I found it., I am sorry but here is the recipe:

Rolled Fondant

I envelope Knox gelatin
1/4 cup water
1/2 cup light corn syrup
1 tbsp glycerine
2 tbsp shortening
1 tsp vanilla or almond extract
8 cups (about 2 lbs) 10X or confectioner's sugar

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.

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