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Need HELP with fondant soon!!!! - Page 2

post #16 of 34
DetailsByDawn, i did add the black to the marshmellos but like u say it might have been too much
post #17 of 34
How about adding some glycerin?
post #18 of 34
Thread Starter 
Thank you everyone for your ideas. Tomorrow is another day, and I will try again taking everything you suggested into consideration. Stay tuned! icon_biggrin.gif
post #19 of 34
What recipe are you using? Have you tried glycerin?
post #20 of 34
I just recently started working with MMF, so I'm no expert by no means..... But... I've got mine down to a science now & it turns out everytime! I only use brand name marshmellows & they have to be fresh. I tried using a bag I had already opened, & it turned out horribleicon_sad.gif When I need black MMF, I add cocoa powder 1st to make it chocolate & it helps not to use so much of the black coloring. I also use my dough hook on my mixer to give my hands a resticon_smile.gif Just "lube" the bowl and the hook with crisco 1st... Hope this helpsicon_smile.gif
post #21 of 34
thanks akissej15, do u add the the cocoa to the marsmellows after they are melted?
post #22 of 34
Thread Starter 
Hello everyone.....I made another batch of fondant using fresh, name brand marshmallows and added the PS a little at a time as not to add too much and the fondant turned out beautiful!!!! Thanks again for all your ideas and support!!!
post #23 of 34
YAY!!!!! Go you! icon_biggrin.gif
Yeah . . . I'd rather be caking.
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Yeah . . . I'd rather be caking.
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post #24 of 34
Looks like you've already made it, (Yay!), but yes, I add the cocoa the same time as the powdered sugar icon_biggrin.gif
post #25 of 34
I have found that adding to much shortening to my hands or counter surface makes the fondant rip apart, it has no elasticity-weird! Also, I myself never have good results microwaving fondant even for just a few seconds as it makes the texture funky and I cannot seem to repair it. I agree on the coloring issue, definitely add color to the hot marshmallows rather than after the fondant is finished unless it is only a small amount you need to color.
post #26 of 34
For black and red, use a combination of powdered food color with gel food color - stir them into your melted MM's along with 2 tbls of glycerine. (I three 10oz bags of Wal Mart marshmallows, and two 2lb bags of Wal Mart PS - works better than Target brand). I don't like Jet Puff!

The powdered color deepens as it rests, and you will bring the color out more when kneading. Oh, I use a 9 gram jar per batch, with a big squirt of food color.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #27 of 34
macsmom, did u say 3 -10oz bags of marshmellows to 2lb of sugar?
post #28 of 34
Quote:
Originally Posted by mommynana

macsmom, did u say 3 -10oz bags of marshmellows to 2lb of sugar?



2 X 2lb bags. icon_biggrin.gif
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Not just you.
Everyone.
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I hate people.
Not just you.
Everyone.
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post #29 of 34
Quote:
Originally Posted by DetailsByDawn

Quote:
Originally Posted by mommynana

macsmom, did u say 3 -10oz bags of marshmellows to 2lb of sugar?



2 X 2lb bags. icon_biggrin.gif



Oh gosh, thx Dawn - yes, two 2lb bags PS to three 10oz bags mini MM.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #30 of 34
ok thanks MacsMom i`ll try that, i`ve never used 3 bags of marshmellows
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