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MM fondant

post #1 of 26
Thread Starter 
This maybe a stupid question but I am new to this forum and was wondering when someone puts MM fondant as what was used is that Marshmallow fondant or something else?
post #2 of 26
Not a stupid question at all!! You got it!! MM Fondant is MarshMallow Fondant! thumbs_up.gif
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #3 of 26
ok, this has been asked before but I heard reg fondant is alot easier to work with but tastes kind of different, and MM fondant tastes better (if you like circus peanuts) but is really hard to work with,,,, which is true? I want to make some MMF for some easter egg cakes this week for my 7 year olds party on Friday.... would like to know what you think....
post #4 of 26
I just made my first batch of MMFondant from the recipe from the Wilton website. I Love It! It tastes great and was very easy to use. I also made small egg cakes and covered them with the fondant. Try the recipe and you won't go back to boxed fondant. icon_smile.gif
post #5 of 26
Well I can't compare since I have never used the regular fondant. I can tell you that I like the outcome of the MM fondant and have used it a variety of times and never had a problem and I love the taste. Give it a try and let us know how you liked it. It is cheap to make so if you don't like it, it didn't cost you much and I usually give the left overs to the kids to play with and make things, they love it icon_biggrin.gif
post #6 of 26
My .02

I really like regular fondant to work with. I have made my own (difficult and time consuming but cheaper) and I have used store bought. I like how it rolls out, I know how long it takes to harden and I can repair little errors.

I recently tried the MM fondant and while my sister thought it tasted way better than regular fondant (I personally don't like both but I'm not a cake/sweets fan to begin with...go figure) I didn't see a huge difference. I did, however, find the MM fondant difficult to work with. I had a hard time rolling it out, it cracked very easily and it was very dry. However, this could have something to do with how I made it. I also couldn't knead in colour when I wanted to...it remained streaky and was just too darn stiff to get the colour in. It is, however, pennies to the dollar of regular fondant...one definite plus.

Just my experience,
Suzanne M.
post #7 of 26
When the mm fondant starts to dry out, put it into the microwave for a few seconds. It will soften it up great and then you can add your coloring very easily. If it is sticky, just add a bit of powder sugar. Be careful, if it's in there too long, it will melt again.
post #8 of 26
If your MM fondant was drying out and cracking, you added too much powdered sugar. It needs to be the consistency of fresh playdough. when you squeeze it between two fingers, it should not crack at all but be nice and smooth.
As far as putting it in the microwave to heat up. you should only have it in there for max of 5 seconds.
Don't give up it is great stuff to work with and I have made all sorts of things as have others with it.

Shayla
post #9 of 26
Is MM fondant something you make at home or buy pre-made? Is there a recipe on here for this?

Thanks,
~AngelWendy
post #10 of 26
in my opinion, store-bought fondant is horrible. there's a recipe here for mmf. just click on the recipes link and type in fondant.
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Do unto others as you would have them do unto you.
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post #11 of 26
isn't this mmf sticky though? i was going to buy the store stuff today to try my first one but this is sounding better... i just don't want a huge sticky mess which i could see happening with marshmallows icon_smile.gif
~the big day~
july 23, 2005
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~the big day~
july 23, 2005
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post #12 of 26
see I never got to that point. The point of fresh playdough...and my mmf tasted too much like the 10x sugar.... Not sure what recipe I used, but I am going to try the one on this site next.
post #13 of 26
I did think the cake I made was harder to serve was it something I did? (but then it was stiffer than new playdough )or is mmf or all fondants harder to serve than buttercream? seemed to need a serated knife to slice the cake

like new playdough? hmmm mine was more like old silly putty or stale peeps... to much sugar I bet...so to compare I guess I need to do it again AND try some regular fondant
post #14 of 26
No I do not find that it is hard to cut through at all. Here are a few pics of cakes that I did with it. I am doing another one next week.

Shayla

The little cow is even made with the MM fondant and was easy to wrok with
LL
LL
post #15 of 26
I take back everything I said. icon_redface.gif

I made the small quantity of MM fondant (from the Wilton site) and it worked out beautifully. The first time I was trying the large quantity recipe and I had a lot of problems. It was easy to use, rolled out really well and dried very hard.

I still don't think the taste is that much different but I buy Satin or Virgin Ice fondant and it's a lot better than Wilton's to start with.

My problem is that the small quantity makes a VERY small quantity...I'm not sure you could cover more than an eight inch cake with it. I had to make the recipe four times because I was afraid to make the large quantity again. Does anyone have a better recipe for a large quantity of MM fondant?

Sorry I put it down...it really worked so much better this time. The Crisco works like a charm when rolling as well...good tip Bunnywoman.

Suzanne M.

P.S. to Shayla: Cute cow cake! I love the little cow on top. As for the other cake, do you have the pillars resting right on the fondant without a separator plate or do they insert right into the cake tier to the bottom plate? I wish I could figure out how to insert a pic right into a post...never works for me.
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