First Cake Order-Advice Need

Replies to This Discussion

Permalink Reply by Sharon on March 10, 2010 at 6:59pm

This is the MMF recipe that I use Judy...hope it works as well for you as it does for me...I have never used another recipe.

Marshmellow Fondant
Originally from Wilton's Facebook Page

This is the first mm fondant recipe I ever made...worked out very well.

Ingredients
15 oz. Mini marshmellow
2 tbsp water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps with the pliability)
1 tsp vanilla
2 lbs (approx. 7 cups) confectioners sugar, sifted
1/2 cup Crisco or veg. shortening.
Instructions
1.Grease micro safe bowl and heat proof spoon with Crisco.
2.Place marshmellow and water into bowl.
3.Micro about 2 minutes - stopping and stirring at 40 second intervals. Mixture should be soupy.(this might be a good time to add the coloring is you want only one colour)
4.Take out of micro and add corn syrup, lemon juice, salt and extract. Stir well
5.Sift confectioners sugar into mixture - 1 cup at a time. After 5 cups, grease your hands with crisco and knead the mixture in the bowl. Add the 6th cup and continue to knead.
6.Grease your work surface and turn mixture out of bowl onto counter.
7.Sift remaining sugar, regrease hands and knead well.
8.If mixture seem soft add powdered sugar, (if hard and cracking add water- 1/2 tsp at a time)
9.Shape into mound and put a coating of Crisco on outside, double wrap in cling wrap andput into Zip lock bag - extracting all the air.
10.Allow to rest overnight but can be used after sitting 1 hour.
Additional notes
Add food colouring to the soupy mixture (much easier) or knead in later(this is harder). Tips: If eating the fondant use the MM recipe...taste better then the store one. Use cornstarch when working wih fondant, if sticky

Permalink Reply by Colleen Carey on March 12, 2010 at 2:31am

This is the one that I alwsy use... it always works out great for me. (and tastes yummy) I love the simplicity of ingredients.

http://whatscookingamerica.net/PegW/Fondant.htm

Good luck! I'm sure it will turn out great!!!

:) Colleen

Permalink Reply by Judy Fluke on March 12, 2010 at 8:41am

Thanks Sharon & Colleen! I'm going to give these a try over the weekend. I'll be working on a smaller practice version and will post some pictures when it's done.

Thanks again,
Judy

Permalink Reply by Susie Gestrine on April 20, 2010 at 2:18pm

Thanks for the recipes! I have always used the store-bought Wilton fondant, but it doesn't taste good at all, I am making a cake this week and plan to make my own, I had found a recipe, but I think I like the sound of this recipe better!

Judy - good luck with your first cake order, I can't wait to see pics! I have only done one cake that I was paid for...and I was so much more nervous making that one...I guess the pressure of knowing someone is PAYING $$ for this thing! LOL I am sure you will do wonderfully! :o)

Permalink Reply by Crystal Stricklin on April 25, 2010 at 12:32pm

I watched this youtube video and she helped me alot http://www.youtube.com/watch?v=rFdOByutk88. Hopefully this helps as well. I think that is a great idea for a ladybug. And look on the internet for ladybug patterns and trace that on wax paper then lay them on the cake it might make it easier for you and take the pressure off of you.

Permalink Reply by Jo Ann Neves on April 26, 2010 at 8:18pm

Hi Judy, Take your time, act as if you are baking for yourself...easier said than done. I know how you feel but really just have fun. Don't freak out your gonna do fine.She wouldn't of ask you to make the cake if she didnt think you could do it.

Permalink Reply by Judy Fluke on April 29, 2010 at 11:17am

Thanks for all of the advise and encouragement! I did a practice run of the ladybug (see attached). Ended up using store-bought fondant. The red is Satin Ice and the black is Fondarific. I had gotten a sample pack of the Fondarific and really liked it. Not sure how I feel about the Satin Ice - it started cracking when I was rolling it out... I just hope it's not too heavy for the sheet cake it's going on.

Attachments:

• ladybug.jpg, 59 KB

Permalink Reply by Dia on May 6, 2010 at 5:21pm

Just wondering how much fondant this makes?

Thanks for the recipe! I just started my Wilton fondant class and am using their fondant for the class, but I have tasted MMF and know that it's way better to use- people will actually eat it!

Sharon said:

This is the MMF recipe that I use Judy...hope it works as well for you as it does for me...I have never used another recipe.

Marshmellow Fondant
Originally from Wilton's Facebook Page

This is the first mm fondant recipe I ever made...worked out very well.

Ingredients
15 oz. Mini marshmellow
2 tbsp water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps with the pliability)
1 tsp vanilla
2 lbs (approx. 7 cups) confectioners sugar, sifted
1/2 cup Crisco or veg. shortening.
Instructions
1.Grease micro safe bowl and heat proof spoon with Crisco.
2.Place marshmellow and water into bowl.
3.Micro about 2 minutes - stopping and stirring at 40 second intervals. Mixture should be soupy.(this might be a good time to add the coloring is you want only one colour)
4.Take out of micro and add corn syrup, lemon juice, salt and extract. Stir well
5.Sift confectioners sugar into mixture - 1 cup at a time. After 5 cups, grease your hands with crisco and knead the mixture in the bowl. Add the 6th cup and continue to knead.
6.Grease your work surface and turn mixture out of bowl onto counter.
7.Sift remaining sugar, regrease hands and knead well.
8.If mixture seem soft add powdered sugar, (if hard and cracking add water- 1/2 tsp at a time)
9.Shape into mound and put a coating of Crisco on outside, double wrap in cling wrap andput into Zip lock bag - extracting all the air.
10.Allow to rest overnight but can be used after sitting 1 hour.
Additional notes
Add food colouring to the soupy mixture (much easier) or knead in later(this is harder). Tips: If eating the fondant use the MM recipe...taste better then the store one. Use cornstarch when working wih fondant, if sticky

Permalink Reply by andrea mendez on May 8, 2010 at 12:18am

on youtube look up mayen cakes and look at her channel she shows and give a recipe tutorial i use it all the time and i love it it's so easy.
good luck...

Permalink Reply by Jhoanee Beltran on May 9, 2010 at 8:17pm

Ive just done a ladybug cake this wknd! But its only for 20ppl so i just used a 3L bowl. Here in Australia, a lot of ppl use the Bakels brand RTR icing. Not sure if you have that where u are.

Attachments:

• DSC_1068copy.jpg, 222 KB

Permalink Reply by Jhoanee Beltran on May 9, 2010 at 8:20pm

If you're worried about it being heavy on top of the sheet cake, put dowels under the ladybug so its weight is supported. I put RI as well just before i put a layer on top to prevent it from sliding. Hope this helps!

Judy Fluke said:

Thanks for all of the advise and encouragement! I did a practice run of the ladybug (see attached). Ended up using store-bought fondant. The red is Satin Ice and the black is Fondarific. I had gotten a sample pack of the Fondarific and really liked it. Not sure how I feel about the Satin Ice - it started cracking when I was rolling it out... I just hope it's not too heavy for the sheet cake it's going on.

Permalink Reply by Samerea on May 10, 2010 at 6:18pm

This is my tried and true recipe so easy and tasty. I usually use a combination of vanilla and a little bit of almond flavor. it says 1 tbsp so maybe 2 tsp van 1 tsp almond. It also makes a fair bit I can't say for sure how much.
Marshmallow Fondant

16 oz white mini marshmallows
5 tbsp water sub one tbsp for flavor if you like
2 pounds icing sugar (approx.2 kg bag)
½ cup shortening to grease hands

Microwave marshmallows and water at 30 sec intervals till melted mix in icing sugar and knead for a few mins till smooth and pliable. Wrap in saran wrap twice and store in fridge or freezer.