Hello CC comunity, I really need your help! I am wanting to make cakes using fondant so I can add to my a portfolio, I have been mostly making cakes w/buttercream but it seems like everyone wants fondant now. My dilema is.... I have used the National Named Brand fondant and it is too expensive and does not taste well and I have tried making my own fondant (MMF) and I just cant work with it well, it seems to dry out and crumble alot and I have a hard time laying it on the cakes cause it does not stick well and cracks instead. I dont know what it is about fondant but I'm not having luck working with it. How do you roll it out so thin and in such large pieces? How do you get it to stick? Can anyone suggest/reccommend where I can buy decent tasting fondant, one that is resonable in price and not such a pain to work with, or maybe a new recipe. I know I have the creative part of working with it fondant but I guess I stil need more practice, learn the tricks, etc.. of handling it. I get so discouraged when I see that many read these post but few help out, so please, please help a fellow baker/decorator out!

I seriously doubt that there are hardly any ppl with expirence with fondant to help.

This is a very detailed explanation of how to make MMF. I don't know what recipe you use, but maybe read through and see where you've gone wrong.

http://sugarsweetcakesandtreats.blogspot.com/2010/09/recipe-marshmallow-fondant-mmf.html

As for other recipes, here's one that people are always raving about (I don't make it, but I've heard good stuff about it):

http://cakecentral.com/recipes/7446/michele-fosters-fondant

I've made this one, and I know it works:

http://cakecentral.com/recipes/2127/toba-garretts-fondant

I think the best advice is practice, practice, practice. You'll get it.

Hi. I always use homemade mmf because it is so cheap to make. It takes awhile to get the hang of it so dont give up. I found that using a tbs. of glycerin( you can get at michaels) to the fondant when mixing helps alot with pliabilty and wont crack. To get the fondant to stick to cake I put the crumb coat of icing on first. The fondant will stick to this. I roll the fondant on a large pastry mat then fold onto cake. Hope this helps.

Sounds like u may have put too much p. Sugar when making your MMF. I've done it too! Lol. N the problems you are describing happened to me as a result of it... I knead MMF with crisco, helps a lot n add corn syrup to the melted marshmallows too. Seems to help... But if its crumbling, I'd think def. Too much p. Sugar.

I've read on here that many people use the clear piping gel to adhere their fondant to the cake, I let me cake sit out after the buttercream hardens, to once again soften it a bit so that its sticky enough to take the fondant...

I too am new, I hope it helps, I know how it feels to post n get no response lol.

Wow, seems like the title of my post is more of a concern than the actual post itself. I am not trying to offend anyone nor have an attitude. I simply expressed how I am needing help on working with fondant. I really appreciate those who look past the title and are willing to help me with the real situation and appreciate all the advice. I really dont need to exchange any negative comments with anyone, nor am I judging anyone, I dont believe that one person represents everyone else, some are willing to help and some are not, but I dont appreciate someone leaving comments when it does not pertain to what I am asking help for but something so little as to wording a headline wrong. I believe there are many people that have fabulous results working with fondant and to be told that there are no ppl with expierence seems very doubtful. But once again THANK YOU, for all the positive feed back!

OP: I see that you edited your title... I hope my suggestion helps out with more responses from those who view.

What I don't understand is why you feel the need to personally attack me in a private message for offering the advice. You obviously took it as helpful or wouldn't have taken the advice, yet you ask that I no longer reply, don't look, and move on. Others have given the same "title tip" without being harassed. I thought it would be well-received.

You started by offending members by saying that few help out. The dig wasn't necessary... did it ever occur to you that many read posts with no intention of supplying an answer because many like to read them only to learn more? As Minstrelmiss said, "More bees with honey..." (This is true, rather than the insult.) There are plenty of qualified people willing to help, if you politely ask the right way.

I'm not ashamed of anything I've written, nor do I see a need to exchange snarky and negative comments through PMs. Perhaps others will learn by reading this just how helpful it can be to choose an appropriate title. (This is one of the many pet peeves on CC, along with those who portray a sense of entitlement when asking for advice.)

Hi Fab! I use to use wilton boxed fondant for all my decorations, until I moved somewhere I couldn't afford it and could hardly find it. It wasn't even till than I thought about making my own and found MMF recipes. If it crumbles on you, you most likely added to much sugar. Although a normal recipe is 2lbs, I never end up using the whole 2 lb bag, you get use to knowing when it's done. It should be soft but not sticky when your done mixing it and just make sure you do it enough time in adanced it can rest in the fridge. I always take mine out a few hours before I want to work with it. If it's still to hard to use you could try and microwave it in small batches for a few seconds just to get it a little soft. I have heard of people doing that and did try it on chocolate MMF and MMF this weekend, both worked great, but I really mean only about 5 seconds at a time it gets soft enough quick! There are also some pretty good videos on youtube