Okay, so from the looks of this website & forum postings, I'm REALLY inexperienced. I have 2 small children & have decided to start trying to make my own birthday cakes. There just doesn't seem to be anyone around here that makes a cake that has both flavor & asthetics. Anyway, what's the deal with fondant? I can make cool looking stuff with it (although coloring it was a pain,) but it tastes awful! Is there something I'm missing or don't know? I just used the bought Wilton fondant & colored myself.

The problem is Wilton's fondant.

These are the only recipes I use anymore. I like to make my own, instead of buying it. I've used Satin Ice before too, though I really like having control and making it myself.

http://forum.cakecentral.com/cake_recipe-3663-Michele-Fosters-Delicious-Fondant.html

http://forum.cakecentral.com/cake_recipe-3183-Rhondas-Ultimate-MMF.html

absolutely make your own!!! I've started adding flavorings to it too. although all the kids I know love the MMF taste on its own.

I agree with the other two members. I'd like to add that Wilton is good to make figures and things that ppl probably won't eat. That way all your work of making the fondant won't go to waste.

Yeah, run away from the Wilton junk! Making it yourself or buying a better brand is the way to go. I've used Satin Ice & FondX, and been very happy with both.

Try the marshmallow fondant recipe here on CC. Like lanibird said...runaway.....as fast as you can from Wilton fondant!!! lol

I also make my own fondant out of marshmallows and sugar called mmf, (its in the recipe section). I only use the Wilton kind for figures, never to cover a cake.

Plus...it's waaaay cheaper to make your own.

We probably all start with Wilton fondant, but it's gross. I make Marshmallow Fondant too and everyone loves it. Some people like the taste and still dont want it because its a different texture they cant get used to, but I've made many people fondant belivers.

I've invested in a Kitchen Aid Mixer but when I started I made my fondant by hand. I also bought a Sunbeam that only lasted a couple months and was not good for fondant at all.

If you want a whole batch of fondant one color, you can easily color it when making the MMF by adding the color to the melted marshmallows before mixing in the powdered sugar.

PM me for more questions or help.

I will second Michele Foster's fondant. It's tons better than MMF.

I'm also a newbie and I make my own MMF just look it up in the recipe section, its a breeze and its way cheaper. I find it easier to add my colors and cover my cakes since it stretches better than the Wilton brand.

I'm going to have to try Michelle Foster's fondant. I made MMF for the first time this week and found I had to add a ton of Crisco and glycerine in order to make it easy to work with. The first steps weren't hard but once it has come to room temp the next day, it was a beast. The taste is much better than Wilton though if a bit sweet.

That's what's nice about Michele's recipe.. it's not cloyingly sweet like MMF. It tastes a lot like Fondex fondant actually.. sweet, but not too sweet and neutral and blends well with every flavor.

mmf is great for taste purpose, BUT if you live in a humid hot area, it will sag and sweat on you, as me I know and I am sure others can atest to such. I use Satin Ice brand or Chocopan.... more of a white chocolate flavor... still chewey though. I find that is what gets most people, the chew factor over the taste... good luck!

Everyone loves the MMF I make. I follow the basic recipe but add 1 t of salt and use a dram of LoRann butter flavor - it's SO good! Oh, I also add 1T of glycerine to help with pliability and I never have trouble with it. I just made a batch using LoRann strawberry for a strawbery cake and it's great, as well.

It will get hard once it's cooled completely, but a few seconds in the micro softens it up and makes it easy to knead and roll.

I'll throw in my vote for Michele Fosters! Its the best!

They should force-feed Wilton fondant to the terrorists! That'll end the war FAST!

I decrease the PS to 1 1/2 lbs and add 4 tbsp corn syrup, it never gets too hard to work with, and it matches the pliability of the wiltons fondant.

Do you decrease the PS and increase the corn syrup in the MMF (basically marshmellows & powdered sugar recipe) or in another recipe?

I use the basic recipe, I think its called Rhonda's MMF. So it ends up being this:

1 lb mini marshmallows
1.5 lb Powdered Sugar
2 tbsp Water
4 tbsp Light Corn Syrup

I add the corn syrup to the melted marshmallows, then mix in the KA. Hope this helps

Thank you, it helps a lot! I will be using it this weekend.