HI, 

I usually make MMF. I've been happy with the recipe but have only covered a cake 2 x with it. I usually do buttercream. I tend to use it for decorations because it seems everytime I make it the results are a little different each time .I bought a 5lb pail of Satin Ice. (just to try ) Then  I get a request for  cupcakes for a surprise party for someone at Church.Since I have a 4 tier Wedding cake in May I asked if I could swap out the cupcakes for a 4 tier cake for practice. and decide to use the satin ice on it .   Realizing I don't have enough I don't know what to do. Gosh it's exspensive to ship this stuff and the cake is for this weekend.  I've never tried MFF before and have been reading lots of forums on it. I really want to just try satin Ice  by itself and not mix it with MMF. Don't know if that would work anyway. But I also don't want the look to be different between the tiers of MMF and Satin Ice. I've watched all kinds of utube videos on using fondant for covering cakes but I'm pretty unsure of  myself. The last one for my daughter kept ripping and I had to redesign in my head a plan B at the last min to cover up the rips.

In May this 4 tier wedding cake is all chocolate fondant. So I'm trying to experiment on whether or not I can find a recipe for that as well or if I will have to order Satin Ice in the chocolate.

Any suggestions and help is appreciated.

thanks, Wendy

Bump.... Anyone?

I think Satin Ice stinks (literally) and I wont buy something for 100 times more expensive than for what I can make it myself. That is why I got into cakes in the first place! So, I can't comment on Satin Ice by its self.

I make MFF, and I love it! I think that MFF and MMF, mixed together really makes a great fondant, as well. I have used MMF for dummies and found it really nice, and have a couple bags of marshmallows here, for backup, in emergency situation ;-) You can't beat the taste of MFF, so *I* would just started on a batch of that, and mix them together. FOLLOW THE DIRECTIONS, on the MFF!

If you are getting low on time, just make the MMF, and mix them together.

I really can't stand Satin Ice.  It is known for the way it elephant skins, plus I think it tastes awful!  I had a large wedding cake last August, and thought I would try it because I didn't want to make that much fondant.  HUGE mistake.  I had to cover each tier several times and work lightening fast to try to avoid cracking and dryness.  In the end I had to find ways to cover most of the imperfections because I just couldn't get it to look good.  Fortunately the cake was for my SIL and not a paying customer (the cake was my wedding gift).  I have covered many cakes with MMF and never had the same kind of problems.

I have no experience with MFF.

I am no fan of satin ice either.  What about Michelle Foster's (sp) fondant recipe?  I have used it ,it's easy to work with.

Thanks for the info and ideas. I'm picking up ingred today to try MFF. Have any of you tried adding  her recipe with dark or semi sweet chocolate?  I really like to make my own instead of buying it and will need to have a tried recipe for the May wedding cake all chocolate fondant I've  tried a couple of choc recipes but this last one was so dry and I threw it out. 

thanks again for the help.

Anxious to try MFF tonight :)

Wendy

AI have made it, it works great, and tastes like a tootsie roll. It's not very brown, though. If you use dark chocolate, you may need a bit more glycerin. Or, just add brown liqui-gel, it may soften it on its own.

Interesting.  I really, really like SatinIce.  And hate MMF.  I can't make it properly, and when I do get a batch to come out reasonably well, it just doesn't act as nice as the commercial fondants.  If you knead SatinIce a  lot to warm up and activate the gums, it does not elephant skin.

Interesting Leah. I've never worked with it before but will keep that in mind.

Annabakescakes,  I made the MFF last night. It kind of went from a ball to a blob. It spread out but I followed the instructions. It took half hr to get luke warm. I let it rest  over night  and it was still extremely soft. I added more sifted poweder sugar in small pieces at a time . Probably another 2-3 cups. it was still a bit sticky. I ended up making a batch of MMF that I use. I have 5 lbs of satin ice, a batch of MMF and a batch of MFF. Not sure what to do at this point. 

Could I mix all three in small batches and see what happens. Luckily this cake is a gift and we can do what we want, but the point of the fondant for me was to practice for a wedding cake in May that will be all chocolate fondant. HUMMMMMM I wonder if the bride would change her mind. LOL

will have butter ready for buttercream . Tomorrow we will try and cover these cakes. I'll let you know how it goes.

Wendy

http://artisancakecompany.com/2012/11/the-best-marshmallow-fondant-recipe-ever/

Have you tried Liz Mareks MMF ? I have and I really loved it thou next time I will be using it RIGHT AFTER making it. Not sure if it was my containers or something else but it was much easier to work with after it was freshly made... and not to expensive especially if you use a coupn for the secret ingredient :) Good luck.. Happy Caking

You might try Jennifer dontz' chocolate fondant recipe. I see her recipe is on the net but you should get her DVD. IT's Very good.

For MMF my recipe is this: 1 bag of marshmallows (10 oz) and put into a well greased plastic bowl (I've never used glass). Add 2 slight handfuls of water... I just sort of toss the water in, stir to coat and microwave for 30 seconds at a time (stirring each time) until melted. Then I add 3 1/2 cups of powdered sugar and stir in the bowl until I can't stir anymore. Then I grease up my hands and knead in the bowl... this helps prevent powdered sugar from flying everywhere. After it's all kneeded in it... I sort of kneed it until the grease on my hands is mostly absorbed and then I give it a few touches... if it's so sticky it sticks to you when you touch it, add another 1/2 cup of powdered sugar and knead in again. Once it's not so sticky anymore... I pull it out on a greased counter and knead it well. Wrap and let sit a few hours to a day.

When making chocolate fondant, I do the above and let sit... while sitting I make a batch of modeling chocolate and let that sit. I start with about half of the chocolate and knead that into the marshmallow fondant... and keep adding until it comes out with a good texture. If it's too light I add a bit of brown and black powdered coloring until it darkens up to where I need it. I do the same thing with black... just keep adding black until it's the right color.

I just watched Liz Mareks tutorial. Thanks for sharing. And I will look into Jennifers videos. Here is a pic of my cake I did in all fondant. No sharp edges here

will keep working at it .

 Wendy

I did that once and don't think I accounted for needing maybe a little extra water. I just realized I've also been using JET puffed marshmellow. I've heard to use the cheap brand. I don't know what the difference is but will try that next. 

So I will try a couple different recipes and let everyone one my results. I know every area can be different also so end results can be differnet.

Thanks ,

Wendy

I am also a Satin Ice fan.   I buy it for the black, purple, hot pink & brown.    I use Fondx white and color it for all other colors.   The brown satin ice smells and tastes like a tootsie roll.  I think it is extremely dark and always add white to it.   To me, it is much more softer than the other colors.

A

I agree :) I've used this recipe and LOVE that great taste from the marshmallow and the stability from the sore bought. It's very easy to work with and highly recommend this product. :) good luck

AI don't use recipes that call for cocoa powder... All of my frostings, cakes, etc that are chocolate are made from real melted chocolate because I don't like the weird powder taste that comes from the dry cocoa. :/