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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Would you mind letting me know what your exact recipe is for MMF. I have never tried making it myself before, and I am really not all that good working with the Satin Ice, and, like you said, wouldn't touch the Wilton stuff. I would really appreciate any advice I could get. I am just a hobbyist.
I started with MMF (for I just found buying premade to expensive) and because MMF is so easy to make, easy to work with (especially the one with 2 tbsp. of Corn syrup in it), easy to color and it tasted good. I cannot compare the homemade MMF to premade for I have never purchased premade, no need.
I also do most of the kneading in my Kitchen Aid counter top mixer(with the dough hook). Then I pour it out on to a Crisco covered counter and knead just a bit more. I would never use anything else for I agree with the saying "Why fix it if its not broken." Another little hint : Don't forget to add some salt.
Would you mind hsaring your receipe the one I have does not call for Corn syrup ?!?!?!?!?
I agree with using the kitchen aide dough hook helps with the messiness
Sharon Takahashi said:I started with MMF (for I just found buying premade to expensive) and because MMF is so easy to make, easy to work with (especially the one with 2 tbsp. of Corn syrup in it), easy to color and it tasted good. I cannot compare the homemade MMF to premade for I have never purchased premade, no need.
I also do most of the kneading in my Kitchen Aid counter top mixer(with the dough hook). Then I pour it out on to a Crisco covered counter and knead just a bit more. I would never use anything else for I agree with the saying "Why fix it if its not broken." Another little hint : Don't forget to add some salt.
Can someone please offer some advice. I made MMF this weekend for my Mardi Gras cake and it was a complete pain. Hard to roll out and kept sticking to it's self and had little pits all in it. What did I do wrong? I followed all the ingredients and directions for Rhonda's MMF on cake central (the same is posted here) but it just didn't seem to work. Is there a trick I am missing or did i not add enough PS? Help. I love the taste of it as does everyone else and would love to use it. I think the colors are so much better with it as well.
my recipe uses
160z marshmallow
2 lbs powdered sugar
2 tablespoon water
2 teaspoon vanilla
1 teaspoon extract (your choice of flabagvor, optional)
1 tablespoon corn syrup
salt water up to 1 tblspoon
I add my liquids (water,extract corn syrup) to unmelted marshmallow and stir then melt and stir, melt and stir marshmallows
works for me every time..the rest of the instructions are like Rhonda's...I do it all by hand. There is just something about feeling the consistency when hand kneading I am unable to determine when I use a mixer mixer.
The only problem I really see with the recipe is that 2lbs of powdered sugar is approx 8 cups sugar not 7, but I know Sharon uses this recipe with success...hopefully she will weigh in on this.
I also think it is key to let it rest at least 12 hours....there is a science to this...and the hours give the fondant time to develop and "age". If it is a little tough to roll out, pop it in the microwave to soften it, but be careful, the inside will melt faster than the out side, hot gooey marshmallow on your hands is not good...owie!!! maybe up to 20 seconds in the microwave, then knead again a few times and roll out.
You also need to make sure that the when rolling the underside is kept dusted as well as the rolling pin, what I do, is roll back and forth 4 or 5 times, turn the dough a quarter turn, roll some more, turn...etc making sure to keep the underside and rolling pin dusted.
Machelle said:Can someone please offer some advice. I made MMF this weekend for my Mardi Gras cake and it was a complete pain. Hard to roll out and kept sticking to it's self and had little pits all in it. What did I do wrong? I followed all the ingredients and directions for Rhonda's MMF on cake central (the same is posted here) but it just didn't seem to work. Is there a trick I am missing or did i not add enough PS? Help. I love the taste of it as does everyone else and would love to use it. I think the colors are so much better with it as well.
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