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Fondant questions

post #1 of 10
4/29/12 at 5:09pm
Thread Starter 
Hello everyone! I am relatively new to cake decorating, at least decorating what I consider to be decent looking cakes, and have a few questions about fondant.

I am going to make a First Communion cake for a friend's daughter and I want to cover a two tier round with fondant and then do a quilt pattern on the fondant and put edible pearls on it.

So, my question is how much luck has anyone had using marshmallow fondant versus purchased fondant?? I have used Wilton fondant (gag!!), Pettinice (MUCH better flavor and texture) and a MMF recipe with just marshmallows and powdered sugar. The Pettinice consistency was much closer to the MMF and tasted delicious, the only problem is it's pretty priceyicon_sad.gif I think I gave almost $10 for 1.5 lb block. The MMF was much cheaper to make at home, but I had a hard time with it tearing. I saw a recipe here that had corn syrup in it (I assume same concept as putting piping gel in buttercream to give it more elasticity) so I was wondering what people felt the pros and cons of MMF vs store-bought fondants are.

I am looking to make the cake sometime this week and have it ready to deliver by Saturday, May 5th so any help is greatly appreciated.

Thank you!!!
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post #2 of 10
4/29/12 at 5:16pm
Never used homemade fondant only professional bought fondant Satin Ice. In my opinion it's the best. However it might be hard to get your hands on some by saturday.
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post #3 of 10
4/29/12 at 6:01pm
Thread Starter 
Quote:
Originally Posted by Ashleyssweetdesigns

Never used homemade fondant only professional bought fondant . In my opinion it's the best. However it might be hard to get your hands on some by saturday.



Thank you. My local cake shop has Satin Ice, Fondarific, Pettinice, and FondX. I am not good enough, in my opinion, to charge for my cakes yet, so I'm just charging my friend the cost of supplies. Two cake mixes, a bag of marshmallows, and a few bags of C&H are totally reasonable, but I have a hard time spending big on super high quality supplies if I don't feel my skills are good enough to appropriately use that medium.
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post #4 of 10
4/29/12 at 6:33pm
I used to use Satin Ice for my cakes until about a year or so ago when they had a lot of problems with the consistency of the product. I had read a lot of comments on CC, but continued to use it until I bought a "bad" batch. Since then, I've only used Michele Foster's recipe here on CC (often called MFF). I love, love, love it. I won't use anything else. The fondant is very easy to make, the consistency is the same with each batch (which I think is a problem with Marshmallow Fondant), it is easy to work with, and it tastes very good. Not to mention that it is much cheaper than Satin Ice.
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post #5 of 10
4/29/12 at 7:03pm
Thread Starter 
Quote:
Originally Posted by cakegirl1973

I used to use for my cakes until about a year or so ago when they had a lot of problems with the consistency of the product. I had read a lot of comments on CC, but continued to use it until I bought a "bad" batch. Since then, I've only used Michele Foster's recipe here on CC (often called MFF). I love, love, love it. I won't use anything else. The fondant is very easy to make, the consistency is the same with each batch (which I think is a problem with Marshmallow Fondant), it is easy to work with, and it tastes very good. Not to mention that it is much cheaper than .



Thank you. I have been reading through the forums and the MFF tends to be the go-to recipe and I will probably be giving it a try this week. I may even go so far as to try it a few days before the cake is due!! LOL, I told the cake shop ladies its not a real cake until you stay up till 1:00 in the morning at LEAST one night before it's due! This way, if my DIY efforts are a total flop, I will still have another day to buy some.

One other question, I have a Wilton chart that shows how many cups of batter and cups of icing for various cake sizes, but not how many pounds of fondant for covering. Do you know how much I would need to cover an 8 and 6 inch round (2 layer 2 inch)?
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post #6 of 10
4/29/12 at 9:04pm
I don't like Satin Ice at all. Fondx is great if you can afford it. I make MMF using 2 lbs powdered sugar, 16 ounces mini marshmallow (don't use Jet Puffed use an off brand) 4 tablespoons water, 1 teaspoon clear vanilla, 1/4 cup shortening and 5 to 6 drops strawberry or cherry candy oil. In a microwave safe bowel add your marshmallows and water and microwave for 45 seconds. Stir and microwave at 20 second intervals until melted. Grease your mixing bowl and beater with shortening. Add half of your powdered sugar, vanilla, flavoring, shortening and melted marshmallows and mix on low. Add remaining powdered sugar. Remove from mixing bowl and knead a couple times until combined. Wrap in plastic wrap and place in a Ziploc bag and let it rest at room temp for 8 hours. When using the fondant make sure you dust your surface with a 50/50 mixture of cornstarch and powdered sugar. This fondant has never steered me wrong.
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post #7 of 10
4/29/12 at 11:58pm
MFF (Michele Fosters Fondant) is a lot better than MMF. Slightly pricier ingredients but not extortionate. The quality is a lot bit IMO.

If you do decide to go for the MMF, try adding a bit of glycerine.
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post #8 of 10
4/30/12 at 5:41am
Thread Starter 
Quote:
Originally Posted by sweettreat101

I don't like at all. Fondx is great if you can afford it. I make MMF using 2 lbs powdered sugar, 16 ounces mini marshmallow (don't use Jet Puffed use an off brand) 4 tablespoons water, 1 teaspoon clear vanilla, 1/4 cup shortening and 5 to 6 drops strawberry or cherry candy oil. In a microwave safe bowel add your marshmallows and water and microwave for 45 seconds. Stir and microwave at 20 second intervals until melted. Grease your mixing bowl and beater with shortening. Add half of your powdered sugar, vanilla, flavoring, shortening and melted marshmallows and mix on low. Add remaining powdered sugar. Remove from mixing bowl and knead a couple times until combined. Wrap in plastic wrap and place in a Ziploc bag and let it rest at room temp for 8 hours. When using the fondant make sure you dust your surface with a 50/50 mixture of cornstarch and powdered sugar. This fondant has never steered me wrong.



Thank you. I have not seen a MMF with the shortening in it, it just always says to grease your work surface. I think this would help with the tearing without making it too sticky! Looks like I have a few DIY options to try before this weekend!!
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post #9 of 10
4/30/12 at 5:47am
Thread Starter 
Quote:
Originally Posted by LisaPeps

MFF (Michele Fosters Fondant) is a lot better than MMF. Slightly pricier ingredients but not extortionate. The quality is a lot bit IMO.

If you do decide to go for the MMF, try adding a bit of glycerine.



Thank you. I had seen the bit about glycerine somewhere tip and figured it was to help with the tearing. I think I will try both the MFF and the more involved MMF. I would just hate to have leftover and have to make another cakeicon_wink.gif
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post #10 of 10
4/30/12 at 6:56am
I agree! Michelle Foster's Updated Fondant Recipe is AWESOME! Far superior to MMF. It feels just like fondx and works similarly. I love it. I don't buy fondant anymore.
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