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Do you find it cheaper to make fondant? - Page 2

post #16 of 31
I guess it all comes down to how much the ingredients cost each person. It is WAY cheaper for me to make MFF than it is to buy fondant, and it doesn't take hardly any time - I don't have to look at Michele's recipe anymore, I have it memorized now! She gave it to me about 6 years ago and have been using it ever since lol!
post #17 of 31
OMG their so much to learn about fondant for us newbies !!! LOL Would anyone mind sharing their MMF recepi? I would like to try and make it.

Thanks
post #18 of 31
It is much cheaper to make your own I use MMF and by my glycerin from CVS it cost $3.99 for 6oz (if you are buying wiltons...... it is way more per oz. I have tried many other recipes and had no luck... I just did my first fully fondant cake and it was a HUGE sucess with MMF(Michelle Fosters recipe). I also love that I can control what the flavor taste like... I use those little luanne flavors just a few drops and BAM... HUge flavor!!!
LET THEM EAT CAKE!!!
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LET THEM EAT CAKE!!!
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post #19 of 31
Good lord, what recipes are y'all using???

It costs me less than $3 in ingredients to make 3.5 pounds of MMF using T's marshmallow fondant and I love it! It is sooo easy to make too - my dough hook in the KA does almost all the kneading - I barely knead it for more than a minute or two by hand before it's good to go. And it tastes so yummy too.
post #20 of 31
I just recently discovered T's MMF recipe and I love it. It costs me around $3 in ingredients as well, which is WAY cheaper than buying Satin Ice or Chocopan. I love that my KA does the work for me because I'm not a fan of kneading sticky fondant.
I'm up to my elbows in powdered sugar....LIFE IS SWEET!!!!
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I'm up to my elbows in powdered sugar....LIFE IS SWEET!!!!
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post #21 of 31
I think sometimes it comes down to whether you are a hobbyist or a professional producing one cake on a semi-regular basis (hobbyist) or multiple cakes a week (pro). I am a hobbyist and buying fondant is expensive. I cannot get the larger tubs around my neck of the woods so they have to be ordered. Factor in postage and icon_eek.gif wow, this becomes an expensive hobby! I make quality fondant for very little money and can, therefore, maintain my creativity while being cost conscience. I realize for professional bakers, the Economics term, "Opportunity Cost" comes into play for them. It is a time saver to open a tub of premade fondant vs. the time it takes to make it in quantity. Time is money when they are factoring the total cost of their cakes.
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
post #22 of 31
Quote:
Originally Posted by mommyle

It costs me about $10 to make 5 pounds of MFF (even using PURE clear vanilla from Mexico instead of cream or milk), whereas buying 5 pounds just cost me $40.

Elise, what exactly are the costs of your ingredients???? Is there somewhere else for you to buy your ingredients???



Same here.. costs about 1/4 of the price to make it. But I just use water, marshmallows and icing sugar in my MMF. And that's using the highest quality ingredients. I often will buy red Satin Ice if I'm feeling lazy. Although Satin Ice is tasty, I still prefer MMF!

Your ingredients must be insanely expensive!
Edible art is the best kind of art!
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Edible art is the best kind of art!
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post #23 of 31
Quote:
Originally Posted by maidofcake

I make my own using the recipe from The Cake Bible (I never had luck with MFF), and it costs me $3.50 in ingredients alone to make 2.5 lbs of fondant. And really, the hardest part about making my own is weighing all the ingredients.



I also use the Cake Bible recipe, but I don't weigh anything. I use a 2 lb bag of Domino powdered sugar and just measure the rest of the ingredients. It works well for me.
post #24 of 31
Quote:
Originally Posted by Win

I think sometimes it comes down to whether you are a hobbyist or a professional producing one cake on a semi-regular basis (hobbyist) or multiple cakes a week (pro). I am a hobbyist and buying fondant is expensive. I cannot get the larger tubs around my neck of the woods so they have to be ordered. Factor in postage and icon_eek.gif wow, this becomes an expensive hobby! I make quality fondant for very little money and can, therefore, maintain my creativity while being cost conscience. I realize for professional bakers, the Economics term, "Opportunity Cost" comes into play for them. It is a time saver to open a tub of premade fondant vs. the time it takes to make it in quantity. Time is money when they are factoring the total cost of their cakes.



From reading the posts I think it might actually come down to whether the decorator lives in the US or not. The costs of marshmallows and other ingredients seem to be much more expensive in other countries.
Tact is telling someone where to go so nicely they can't wait to take the trip!
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Tact is telling someone where to go so nicely they can't wait to take the trip!
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post #25 of 31
Quote:
Originally Posted by momg9

Quote:
Originally Posted by maidofcake

I make my own using the recipe from The Cake Bible (I never had luck with MFF), and it costs me $3.50 in ingredients alone to make 2.5 lbs of fondant. And really, the hardest part about making my own is weighing all the ingredients.



I also use the Cake Bible recipe, but I don't weigh anything. I use a 2 lb bag of Domino powdered sugar and just measure the rest of the ingredients. It works well for me.



I know, but the food scientist part of me insists that I MUST weigh everything out (except for the powdered sugar - I use the 2 lb bag, too).

I do find that gelatin volumes differ depending on brand, so I always weigh it.
post #26 of 31
Quote:
Originally Posted by cakesbycathy

Quote:
Originally Posted by Win

I think sometimes it comes down to whether you are a hobbyist or a professional producing one cake on a semi-regular basis (hobbyist) or multiple cakes a week (pro). I am a hobbyist and buying fondant is expensive. I cannot get the larger tubs around my neck of the woods so they have to be ordered. Factor in postage and icon_eek.gif wow, this becomes an expensive hobby! I make quality fondant for very little money and can, therefore, maintain my creativity while being cost conscience. I realize for professional bakers, the Economics term, "Opportunity Cost" comes into play for them. It is a time saver to open a tub of premade fondant vs. the time it takes to make it in quantity. Time is money when they are factoring the total cost of their cakes.



From reading the posts I think it might actually come down to whether the decorator lives in the US or not. The costs of marshmallows and other ingredients seem to be much more expensive in other countries.



thumbs_up.gif Agreed!

One of the reasons I can keep my cost down is the convenience of Sam's 7lb bag of 10x powdered sugar... a little over $4.00, it is the best bargain and great quality to boot! Truly, when one reads the cost of living in other countries it makes our economic situation pale in comparison.
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
post #27 of 31
One of the reasons I can keep my cost down is the convenience of Sam's 7lb bag of 10x powdered sugar... a little over $4.00, it is the best bargain and great quality to boot! [/quote]

I buy that too! LOTS cheaper than buying the 2 pound bags at the grocery store.
post #28 of 31
Quote:
Originally Posted by Win

Quote:
Originally Posted by cakesbycathy

Quote:
Originally Posted by Win

I think sometimes it comes down to whether you are a hobbyist or a professional producing one cake on a semi-regular basis (hobbyist) or multiple cakes a week (pro). I am a hobbyist and buying fondant is expensive. I cannot get the larger tubs around my neck of the woods so they have to be ordered. Factor in postage and icon_eek.gif wow, this becomes an expensive hobby! I make quality fondant for very little money and can, therefore, maintain my creativity while being cost conscience. I realize for professional bakers, the Economics term, "Opportunity Cost" comes into play for them. It is a time saver to open a tub of premade fondant vs. the time it takes to make it in quantity. Time is money when they are factoring the total cost of their cakes.



From reading the posts I think it might actually come down to whether the decorator lives in the US or not. The costs of marshmallows and other ingredients seem to be much more expensive in other countries.



thumbs_up.gif Agreed!

One of the reasons I can keep my cost down is the convenience of Sam's 7lb bag of 10x powdered sugar... a little over $4.00, it is the best bargain and great quality to boot! Truly, when one reads the cost of living in other countries it makes our economic situation pale in comparison.



It is so true. I live in Canada and I regularly drive down to the States to buy my groceries and clothes. Cheaper and better variety in the States as compared to here. Plus I lived 2 years in Mass. and got spoiled with American shopping....
post #29 of 31
Quote:
Originally Posted by Loucinda

I agree with pattycakes.....I make it in just a few minutes (maybe 15 min.??) No time at all - and it costs me $3. to make 3 lb. No where near the price of pre-made (and I use that as a selling point, it is NOT already made, I make it fresh for your cake!!) thumbs_up.gif



I agree with you, it takes no time to make it (but I don't use marshmallows,I don't know how that affects the time.) and it's a lot cheaper. If you use the confectioner's sugar recipe you can do 8 pounds of sugar in a BIG bowl, 1 cup cold water with 4 packets gelatin bloomed in it, then melted over water and add 1 full bottle of corn syrup and 1- 2oz bottle of glycerine added in and stirred to melt, then pour the liquid into the sugar and mix it up. No weighing, no measuring except for the cup of water. The worst part is washing the bowl afterward icon_smile.gif
post #30 of 31
I buy all my fondant....I have to "make" everything else...the cake, my icing, decorations....why make my fondant too? icon_wink.gif
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