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marshmallow vs. regular fondant

post #1 of 45
Thread Starter 
I've just started working with covering cakes in fondant and wanted to try and make my own for a cake I'm doing this weekend. I've noticed that some people use marshmallow fondant and others use regular fondant. Are there any advantages or disadvantages to using one over the other? Which do people prefer? I imagine the marshmallow fondant tastes better than the other, but is that the only advantage of using the marshmallow version?

Thanks!

Abbey
post #2 of 45
Marshmallow fondant tastes better (though I don't enjoy the taste of either on a cake). Marshmallow fondant is cheaper and much easier to make. I think "regular" fondant is more reliable but I'm able to roll marshmallow fondant much thinner.

Here is the marshmallow fondant recipe I absolutely love and adore with all of my heart:

http://cakecentral.com/recipes/7351/marshmallow-fondant-macsmoms-bc-flavored-variation


Here is Michele Foster's fondant.. you can search her name in the forums and find a lot of information about it:

http://cakecentral.com/recipes/7432/michele-fosters-updated-fondant
post #3 of 45
I prefer marshallow fondant simply because it's so easy to make, and incredibly cheap! I don't feel bad if I wreck a batch, since I can have another one made in 10 minutes.
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post #4 of 45
I have made LOTS and LOTS of marshmallow fondant and about 10 batches of regular fondant. I love the marshmallow fondant! I have never had a batch not turn out good. Where as the regular fondant I've had different variations and some not turn out well.
Marshmallow fondant it really really easy to make and the regular is more time consuming, more expensive and doesn't seem to have as long of a shelf life as the marshmallow.
Don't get me wrong there are good points to regular fondant though!! I think if your just starting out master the marshmallow fondant then when you make the regular fondant you will be able to appreciate what it can do for you and what you will have to do with it.
post #5 of 45
Quote:
Originally Posted by Noey

Marshmallow fondant tastes better...



icon_lol.gif You might get a lot of folks willing to argue that point. Personally, I think Michele Foster's is the most incredibly rich tasting fondant there is out there. I will use MMF, MFF, and Satin Ice (which is actually my last choice) depending on what I happen to have time for.

If you are making Marshmallow, I highly suggest Rhonda's. If you are not very experienced in making any kind fondant, this is the best route to go.

http://cakecentral.com/recipes/3183/rhondas-ultimate-mmf

When you want to spread your wings a little, make Michele's. It is a little more labor intensive, but oh-so-high-quality.
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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.
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post #6 of 45
Personally I used regular fondant for a long time then a friend asked why I didn't make marshmallow. I told her that it was too much work and she said have you tried. I told her no so she convinced me to try it.
I think you should try both and decide which you like best. My customers like my marchmallow so much I get more orders for fondant now, then when I was using the other kind.
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I love making creative cakes!
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post #7 of 45
Thread Starter 
Thanks for the info. I stumbled across Rhonda's marshmallow fondant this morning and it had a lot of good reviews, so I think I'm going to try that out and see how it goes. I'm sure I'll get around to trying both and figuring out which I prefer, but it's good to get some insight.

Thanks!
post #8 of 45
The first time I tried Michele Fosters Fondant I decided I would never make marshmallow fondant again. It's a little more work to make, but I find it is SO much easier to work with. It tastes great too.
Angela
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Angela
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post #9 of 45
Thread Starter 
So, I've just started making the marchmallow fondant and I'm having some trouble. I haven't even added all of the sugar yet and its already very crumbly and seems like there is WAY too much sugar in it... Anyone know what's wrong?
post #10 of 45
Quote:
Originally Posted by Win

Quote:
Originally Posted by Noey

Marshmallow fondant tastes better...



icon_lol.gif You might get a lot of folks willing to argue that point. Personally, I think Michele Foster's is the most incredibly rich tasting fondant there is out there. I will use MMF, MFF, and (which is actually my last choice) depending on what I happen to have time for.

If you are making Marshmallow, I highly suggest Rhonda's. If you are not very experienced in making any kind fondant, this is the best route to go.

http://cakecentral.com/recipes/3183/rhondas-ultimate-mmf

When you want to spread your wings a little, make Michele's. It is a little more labor intensive, but oh-so-high-quality.



100% agree.
( I use the updated microwave version of Michelles recipe not hard at all. just read theough it first.)

michelle foster all white is 4.5 lbs and cost me $7= $1.56 lb (BEST FOR TASTEeasy to work with...some find it to soft, but easy fix is add a little more PS if you feel the need))
the MMF 3 lbs cost me $2.70 = $0.90- lb (use for small amounts needed or accents but has to much rebound for me )
Rhondas Ultimate 2.5 lbs $4.15 = $1.66 lb (tasts good workable all around use love her chocolate version)
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June 1996 ~ Thats when my life changed forever, I accepted Christ.
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post #11 of 45
I also think you should try to make a few recipes and then you should be able to tell wich one is the best. I have made lots of mmf recipes with no problem at all. I also made Michelle Foster's fondant recipe I purchase her back a loooong time ago and I did not know I had it, so I try the regular fondant the first time it was great and the second time I don't know what happen but I had problems with it. then I try Rhonda's and I liked it and then I had to try MacsMom's fondant recipe and at this time is the #1 choice in my list (I also love it) is the same eas Rhonda's but with MacsMom variation.
the flavor is soooo good
just try a few to see what you like best good luck
post #12 of 45
"marshmallow vs. regular fondant"

I have been wondering the same thing lately. I've recently started making and using fondant for fun. I decided to start off by making regular fondant.
I've been using this recipe...

http://thecookduke.com/fondant-recipe/

I don't know how it compares to others, but my kids seem to like it, and for now that's a good enough test for me since they are picky eaters. It's really easy.

I have yet to try the MMF. I really want to try it but....I'm scared of messing it up, and can't seem to decide which recipe to use. Plus once I read the words a "KA" or "stand mixer" my attention seems to drift from the recipe since I don't own one.
post #13 of 45
Quote:
Originally Posted by wilsonar

So, I've just started making the marchmallow fondant and I'm having some trouble. I haven't even added all of the sugar yet and its already very crumbly and seems like there is WAY too much sugar in it... Anyone know what's wrong?



I've only made it a couple of times but I've never put in as much sugar as the recipe calls for and it comes out fine for me.
post #14 of 45
Quote:
Originally Posted by conchita

I had to try MacsMom's fondant recipe and at this time is the #1 choice in my list (I also love it) is the same eas Rhonda's but with MacsMom variation.
the flavor is soooo good



interesting I didnt know she had a variation out there for a year now! Do you perhaps know what 1 recipe yields (lbs)?
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Lend me some sugar, I am your neighbor! From Outkast's song "Hey Ya"
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post #15 of 45
One thing to keep in mind about the difference, is that MFF refrigerates better than MMF. Although, MacsMom's MMF variation apparently refrigerates well too (I haven't tried it but she said she refrigerates most of her cakes). Anyway I switched to MFF and found a huge reduction in sweating issues..meaning, there were either "almost zero" issues...or there simply WERE "zero" issues! Refrigerating Satin Ice is also painless too.

I do agree that MFF tastes better than MMF but the ironic thing is that most people still don't eat the stuff. There is nothing wrong w/the taste of MMF but Michele's is just...well...better icon_smile.gif. In my opinion of course!
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