Fondant ~ Wish me Luck!!

Replies to This Discussion

Permalink Reply by catalina medina on April 27, 2010 at 2:12pm

GOOD LUCK!!! Hope everything goes great!!!

Permalink Reply by Tierra Spencer on April 27, 2010 at 2:21pm

Good luck! If you dont mind me asking, what is your recipe for mmf?

Permalink Reply by Sophie Bakes a Cake on April 27, 2010 at 2:31pm

Good luck and have fun!

Permalink Reply by Melody Prine on April 27, 2010 at 3:10pm

Thanks Ladys!

Tierra I just melted 16oz mm, 3 TBSP water, 1 TBSP Clear Vanilla Extract, 1 TBSP Corn Syrup. When the mm's were good and melted I added 1/2 a bag of powdered sugar and mixed well. Then I had a pastry mat with the other half of the bag of powder on it, made a well in the center, and then dumped the mm mixture in. Then I just kneaded. Make sure your hands are covered well with crisco.

It is now sitting. I have no clue how its going to do because this is my first time to do it. I will let you know though.

Tierra Spencer said:

Good luck! If you dont mind me asking, what is your recipe for mmf?

Permalink Reply by Susan Saunders on April 27, 2010 at 3:43pm

Good Luck and keep us posted!

Permalink Reply by Melody Prine on April 27, 2010 at 8:49pm

. Okay ladies well it taste good! lol...55.000 times better than Wiltons. The small part I pulled off had a good consistancy so im excited to see how it does! Now any tips for working with fondant? Also how long can it keep? How should I store it?

Barb DeWitt said:

Oh good luck!!! It sounds like you don't have the "nerve factor" going on so that is one huge step in the right direction....a good attitude and some luck with your fondant and you are on your way!!!

You know Barb its for my BFF so there is no reason for me to be nervous. She will love it either way. Plus im just doing the turtles for the top of the cake in fondant. The cake itself will be just my buttercream recipe

Permalink Reply by Melissa Friesz on April 27, 2010 at 11:07pm

You put a thin coat of crisco on the ball of fondant and then wrap in plastic wrap and then place in a zip top bag and get as much air as possible out of the bag and place in a cool dry place. It will keep for up to 18 months.

Melody Prine said:

. Okay ladies well it taste good! lol...55.000 times better than Wiltons. The small part I pulled off had a good consistancy so im excited to see how it does! Now any tips for working with fondant? Also how long can it keep? How should I store it?

Barb DeWitt said:

Oh good luck!!! It sounds like you don't have the "nerve factor" going on so that is one huge step in the right direction....a good attitude and some luck with your fondant and you are on your way!!!

You know Barb its for my BFF so there is no reason for me to be nervous. She will love it either way. Plus im just doing the turtles for the top of the cake in fondant. The cake itself will be just my buttercream recipe

Permalink Reply by Melody Prine on April 28, 2010 at 1:29am

Well it turned out great! It was just a tad bit dry but a little Crisco on the hands helped. I am very happy with it. I also covered a little cake for the hubby and I to try out. We like it but it is soooooo sweet! lol...BUT it has a good flavor.

Permalink Reply by Sophie Bakes a Cake on April 28, 2010 at 1:47am

yeah!!!

Melody Prine said:

Well it turned out great! It was just a tad bit dry but a little Crisco on the hands helped. I am very happy with it. I also covered a little cake for the hubby and I to try out. We like it but it is soooooo sweet! lol...BUT it has a good flavor.

Permalink Reply by Grace Marzan on June 9, 2010 at 4:49pm

OK THIS IS MY MMF IN KITCEHNAID MIXER
16 oz. de marshmallow
2 - 5 TBS WATER
2 POUNDS SUGAR 10x
½ CUP CRISCO

1. GREASE ALL, KITCHENAID BOW L, HOOK, COUNTER, BOWL TO MELT THE MARSHMELLOW, SPATULA. EVERYTHING.
2. MELT THE MARSHMELLOW ( I USE ONLY 3/4 OF THE BAG) IN A GREASE BOWL WITH THE WATER ( I USE 4 TBS) IN THE MICROWAVE FOR 1 MINUTE. THEN MOVE WITH THE SPATULA TO MELT ALL THE MARSHMELLOWS.
3. PUT 4 CUPS OF SUGAR FIRST IN THE MIXING BOWL AND THEN PUT THE MELTED MARSHMELLOWS. START THE MIXER IN SPEED ONE FOR MAYBE ONE MINUTE NEXT MOVE TO SPEED 4 FOR ABOUT 2 MINUTES.
4. ADD THE REST OF THE SUGAR AND CONTINUE IN SPEED ONE TO SPEED 4 OR 6 FOR 3 TO 4 MINUTES.
5. TOUCH THE DOUGH IS FIRM, IS TIME TO PUT IT IN THE COUNTER TO FINISH THE DOUGH WITH YOUR HAND TOUCH.
6. PRESS FIRMILY IN THE COUNTER TO BROKE ALL THE GRAIN. PICK UP THE DOUGH AND THROW TO THE COUNTER AND PICK UP AGAIN UNTIL YOU HAVE AN ELASTIC DOUGH. PUT IN A PLASTIC BAG AND LET REST FOR 4 HOURS OR USE AS YOU NEED.
I HOPE YOU LIKE THIS RECIPE. IS THE RECIPE I USE TO DECORATED THE COOKIES. I USE OTHER RECIPE FOR CAKES.

Permalink Reply by Melody Prine on June 14, 2010 at 7:36pm

Thanks Grace I might have to try it that way. =)

Grace Marzan said:

OK THIS IS MY MMF IN KITCEHNAID MIXER
16 oz. de marshmallow
2 - 5 TBS WATER
2 POUNDS SUGAR 10x
½ CUP CRISCO

1. GREASE ALL, KITCHENAID BOW L, HOOK, COUNTER, BOWL TO MELT THE MARSHMELLOW, SPATULA. EVERYTHING.
2. MELT THE MARSHMELLOW ( I USE ONLY 3/4 OF THE BAG) IN A GREASE BOWL WITH THE WATER ( I USE 4 TBS) IN THE MICROWAVE FOR 1 MINUTE. THEN MOVE WITH THE SPATULA TO MELT ALL THE MARSHMELLOWS.
3. PUT 4 CUPS OF SUGAR FIRST IN THE MIXING BOWL AND THEN PUT THE MELTED MARSHMELLOWS. START THE MIXER IN SPEED ONE FOR MAYBE ONE MINUTE NEXT MOVE TO SPEED 4 FOR ABOUT 2 MINUTES.
4. ADD THE REST OF THE SUGAR AND CONTINUE IN SPEED ONE TO SPEED 4 OR 6 FOR 3 TO 4 MINUTES.
5. TOUCH THE DOUGH IS FIRM, IS TIME TO PUT IT IN THE COUNTER TO FINISH THE DOUGH WITH YOUR HAND TOUCH.
6. PRESS FIRMILY IN THE COUNTER TO BROKE ALL THE GRAIN. PICK UP THE DOUGH AND THROW TO THE COUNTER AND PICK UP AGAIN UNTIL YOU HAVE AN ELASTIC DOUGH. PUT IN A PLASTIC BAG AND LET REST FOR 4 HOURS OR USE AS YOU NEED.
I HOPE YOU LIKE THIS RECIPE. IS THE RECIPE I USE TO DECORATED THE COOKIES. I USE OTHER RECIPE FOR CAKES.

Permalink Reply by Rachel Carty Smart on August 29, 2011 at 6:47pm

I agree, Wilton fondant is NASTY!  lol  I'm using Duff brand for an octopus cake I'm making tomorrow, but I can't wait to try making MM fondant! 

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