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dara64
Junior Member
Joined: Feb 08, 2006
Posts: 24
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Thu Mar 23, 2006 6:26 pm |
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Our instructor demonstrated a rolled butter cream. It was easy to roll out and work with, a bit greasy though. How is the marshmallow fondant compared to the rolled butter cream? I see many people raving about the marshmallow fondant on here. My instructor said it was too sticky and did not seem too impressed. What is the cake central consensus on this? |
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Price
Forum Addict
Joined: Sep 04, 2005
Posts: 907
Location: Maryland
Gallery Supporter Member
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Thu Mar 23, 2006 6:36 pm |
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I have not attempted the rolled buttercream. I did get brave enough to make some Marshmallow fondant and loved it. It was easy to make and easy to work with. I did not fine it to be sticky. I have not covered a cake with it though. I have only used mmf for accents and modeling. I was turned off to fondant after tasting the Wilton fondant, but the mmf has a nice taste and will use it to cover a cake if the occasion comes up. I'm just not sure how people in my area will like the fondant. Most people are used to buttercream. |
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dara64
Junior Member
Joined: Feb 08, 2006
Posts: 24
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Thu Mar 23, 2006 6:40 pm |
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Thanks for the info, I think I will try a batch of the mmf myself .The rolled BC didn’t taste to bad, I haven’t tasted the Wilton so I can’t compare. |
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Wendoger
Forum SuperStar!
Joined: Jan 28, 2006
Posts: 2431
Location: Washington
Gallery Supporter Member
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Thu Mar 23, 2006 6:49 pm |
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Dara64...MMF is awesome to work with. My first fondant cake I used wilton's fondant. It broke and tore and looked terrible. Tasted just as bad as it looked 
Someone on here suggested I try and make the mmf...I did and I LOVED it. It was not hard to make and when I rolled it out it has a bit of elasticity, it was much easier to cover cake. I made my first wedding cake using mmf...it was great. I dunno what your instructor is talkin' about, it being sticky and all...I just love using the stuff!
(like your avatar!) |
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ariun
Junior Member
Joined: Sep 06, 2005
Posts: 48
Location: Mongolia
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Thu Mar 23, 2006 6:50 pm |
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| dara64 wrote: | | My instructor said it was too sticky |
I've never found mmf too sticky, as I live in WaterlessWorld -- I think it's only sticky if there isn't enough powdered sugar in it, or if the weather's too humid. You could also try greasing your hands (I use vegetable oil) or cornflour and it's really easy to handle. |
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dara64
Junior Member
Joined: Feb 08, 2006
Posts: 24
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Thu Mar 23, 2006 6:58 pm |
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Im going to give it a try this weekend, all of yall can't be wrong!!! |
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fearlessbaker
Forum Fanatic
Joined: Mar 07, 2006
Posts: 1156
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Fri Mar 24, 2006 9:08 am |
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I am going to try MMf next week? has anyone out there used Choco-Pan? If so what do you think. I am using Satin Ice right now and find it much better than Wilton's. |
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jmcakes
Frequent Member
Joined: Dec 27, 2005
Posts: 327
Location: Michigan
Birthday: Jul 23
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Fri Mar 24, 2006 9:14 am |
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I don't know why but I can not roll my MMF in a circle right. Mine is never right..Ij ust buy wilton fondant for practice but hopefull I can get that MMF. |
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tinatchou
Newbie
Joined: Apr 20, 2005
Posts: 9
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Fri Mar 24, 2006 9:14 am |
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How is the taste of the MMF? Is it at least edible as opposed to the Wilton fondant? I have avoided using fondant just because of the taste even though the presentation is beautiful. I am going to try it on a cake next week. Any feedback would be greatly appreciated. Also, what size cake will one batch cover?
Thanks. |
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Wendoger
Forum SuperStar!
Joined: Jan 28, 2006
Posts: 2431
Location: Washington
Gallery Supporter Member
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Fri Mar 24, 2006 9:14 am |
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I dunno what choco pan is...???? Is it another brand of fondant? I keep hearing about FondX....all good things. Tastes good, easy to work with....think I will try that stuff next. |
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craftst3
Regular Member
Joined: Mar 20, 2006
Posts: 139
Location: Richmond, Virginia
Birthday: Dec 18
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Fri Mar 24, 2006 9:20 am |
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I have tried the buttercream rolled fondant and that worked out okay. I do not care for the Wilton fondant as it seems too dry. How do you make marshmallow fondant and what is the difference in that and the rolled buttercream? |
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SUELA
Frequent Member
Joined: Nov 01, 2005
Posts: 355
Location: Ottawa Canada
Birthday: Aug 07
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Fri Mar 24, 2006 9:27 am |
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The few times I used Rolled buttercream it cracked on me, but I prefer the taste to MMf. My last batch of MMF was the best yet, only 6 cups of sugar and added glycerin to it. It is still pliable, and has been in a bag for 2 weeks now.
Wilton not my favorite taste but I don't mind it, and some of my students don't mind the taste either, others hate it. I find it easy to work with and never really had any trouble with it.
If you like marshmallows, icing sugar and whatever flavouring you put in, then you will like MMF. |
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KittisKakes
Forum Fanatic
Joined: Aug 08, 2005
Posts: 1146
Location: Virginia
Birthday: Mar 10
Gallery Supporter Member
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Fri Mar 24, 2006 9:27 am |
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MMF tastes like the orange circus peanuts - do you remember those? I love MMF. It's great for covering a cake and for making figures! I tried the rolled BC recipe on this site and had a hard time with it tearing. It tasted good, but was a pain to cover a cake with.
dara64 - would you be willing to share the rolled BC your instructor used. |
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Wendoger
Forum SuperStar!
Joined: Jan 28, 2006
Posts: 2431
Location: Washington
Gallery Supporter Member
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Fri Mar 24, 2006 1:27 pm |
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Pyxxydust
Frequent Member
Joined: Mar 08, 2006
Posts: 396
Location: Atlanta, GA
Birthday: Jul 27
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Sat Mar 25, 2006 7:21 am |
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Hey guys - I started making MMF a couple weeks ago and I am SOOOO pleased with it! I found the best flavor was vanilla with a touch of almond. Just using one or the other tasted odd to me, although MMF tastes a milliion times better than regular fondant even without regular fondant. I've always used Wilton but had to apologize to people eating the cake for the taste and I certainly don't want to do that - so I'm really psyched about MMF. I tried Satin Ice and it's great - tastes so much better than Wilton's and work just as well - but it's so expensive. The one thing I've noticed about MMF so far is that it doesn't seem to smooth over the imperfections in the buttercream as well as regular fondant so the few practice cakes I've done have looked a bit lumpy - but I'm going to try again and work harder to smooth out the BC. It could be my fault, because occasionally I've had that problem with regular fondant too.
If you go to Wilton's website and on their Discussion Forum - go to the Recipes forum and there's a post by Bunnywoman about how to make MMF, and a recipe for a smaller batch of it so you can try it out and work with it before trying out the big batch. She's great - she gives lots of tips for using it. Search under her name Bunnywoman or just go to the Recipes forum - it's probably on one of the first 3 pages because someone is always responding to it.
I love being able to color a whole batch at once while making it so if I do need to cover a cake - I don't have to worry about kneading it all in. or you can make it white and knead in different colors later, just like regular fondant. So far, I'm really pleased with it. You can add gumpaste and do everything with it that you can with real fondant - it just tastes better and is a whole lot cheaper! Like the other ladies - I also don't use all the sugar it calls for - but I think it depends on humidity and so forth.
Anyway, have fun!
Melissa |
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