Marshmellow Fondant

Decorating By myboys2ca Updated 13 Feb 2009 , 11:45pm by jlynnw

myboys2ca Posted 13 Feb 2009 , 2:56pm
post #1 of 7

Hi all,

I am trying my hand at another wedding cake. I am very small and need much more work on my craft. Anyway, I was wondering if anyone uses marshmellow fondat. Is it easy too make and work with. Does it taste better then the pre-made fondant. Any options are welcome. Thank. Paula

6 replies
cashley Posted 13 Feb 2009 , 3:07pm
post #2 of 7

I use it all the time and find it very easy to work with and color whatever color I want. I like it much better than premade stuff and haven't had anyone eat it that didn't like it. HTH

MacsMom Posted 13 Feb 2009 , 3:44pm
post #3 of 7

I'm with cashley - it's all I use. Easy to color, easy to flavor, easy to cover a cake without cracking...

I've been using it for 2 years now and I have played around with recipes to figure out what works best and tastes best. Two things are key: the addition of glycerine to make it more pliable/elastic (and adds moisture without making it sticky), and adding popcorn salt to help cut the sweetness or it can taste like a "mouth full of powdered sugar" (according to my cousin). I grind table salt in a coffee grinder because I can't find popcorn salt and table salt is inexpensive.

I like to use LoRann oils to flavor it, particularly the butter flavor. Here is the recipe I use, complete with tips for working with MMF:
http://cakecentral.com/cake_recipe-7351-1-Marshmallow-Fondant---MacsMoms-BC-flavored-variation.html

rockysmommy Posted 13 Feb 2009 , 4:00pm
post #4 of 7
Quote:
Originally Posted by MacsMom

I'm with cashley - it's all I use. Easy to color, easy to flavor, easy to cover a cake without cracking...

I've been using it for 2 years now and I have played around with recipes to figure out what works best and tastes best. Two things are key: the addition of glycerine to make it more pliable/elastic (and adds moisture without making it sticky), and adding popcorn salt to help cut the sweetness or it can taste like a "mouth full of powdered sugar" (according to my cousin). I grind table salt in a coffee grinder because I can't find popcorn salt and table salt is inexpensive.

I like to use LoRann oils to flavor it, particularly the butter flavor. Here is the recipe I use, complete with tips for working with MMF:
http://cakecentral.com/cake_recipe-7351-1-Marshmallow-Fondant---MacsMoms-BC-flavored-variation.html




Where do buy the LoRann oils? Thanks for the recipe...going to give it a try.

cakesdivine Posted 13 Feb 2009 , 4:14pm
post #5 of 7

Macsmom, I just printed off your MMF recipe, I am going to try my hand at making my own to see if it is less expensive in the longrun and maybe a better product for me. At any rate, they LoRann butter extract says to use 2 drams.... maybe I'm lost something in translation but I have never seen the word drams before as a term of measurement (or in any thing actually) Is that a typo and what you really meant was grams?

myboys2ca Posted 13 Feb 2009 , 7:03pm
post #6 of 7

Thanks you for your replies and also the recipes I will definately try it out.

Paula

jlynnw Posted 13 Feb 2009 , 11:45pm
post #7 of 7

I find the oils at HobbyLobby. I find popcorn salt at the movie theater, and places that would supply them. Each town has a different "wholesale" place. A friend worked at a theater and another at a convenience store and both were able to order a quart sized container for me. HTH

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