wilsonar Posted 10 Feb 2010 , 3:37pm
post #1 of

I've just started working with covering cakes in fondant and wanted to try and make my own for a cake I'm doing this weekend. I've noticed that some people use marshmallow fondant and others use regular fondant. Are there any advantages or disadvantages to using one over the other? Which do people prefer? I imagine the marshmallow fondant tastes better than the other, but is that the only advantage of using the marshmallow version?

Thanks!

Abbey

44 replies
Noey Posted 10 Feb 2010 , 5:33pm
post #2 of

Marshmallow fondant tastes better (though I don't enjoy the taste of either on a cake). Marshmallow fondant is cheaper and much easier to make. I think "regular" fondant is more reliable but I'm able to roll marshmallow fondant much thinner.

Here is the marshmallow fondant recipe I absolutely love and adore with all of my heart:

http://cakecentral.com/recipes/7351/marshmallow-fondant-macsmoms-bc-flavored-variation


Here is Michele Foster's fondant.. you can search her name in the forums and find a lot of information about it:

http://cakecentral.com/recipes/7432/michele-fosters-updated-fondant

AverageMom Posted 10 Feb 2010 , 5:47pm
post #3 of

I prefer marshallow fondant simply because it's so easy to make, and incredibly cheap! I don't feel bad if I wreck a batch, since I can have another one made in 10 minutes.

malene541 Posted 10 Feb 2010 , 5:54pm
post #4 of

I have made LOTS and LOTS of marshmallow fondant and about 10 batches of regular fondant. I love the marshmallow fondant! I have never had a batch not turn out good. Where as the regular fondant I've had different variations and some not turn out well.
Marshmallow fondant it really really easy to make and the regular is more time consuming, more expensive and doesn't seem to have as long of a shelf life as the marshmallow.
Don't get me wrong there are good points to regular fondant though!! I think if your just starting out master the marshmallow fondant then when you make the regular fondant you will be able to appreciate what it can do for you and what you will have to do with it.

Win Posted 10 Feb 2010 , 6:10pm
post #5 of
Quote:
Originally Posted by Noey

Marshmallow fondant tastes better...




icon_lol.gif You might get a lot of folks willing to argue that point. Personally, I think Michele Foster's is the most incredibly rich tasting fondant there is out there. I will use MMF, MFF, and Satin Ice (which is actually my last choice) depending on what I happen to have time for.

If you are making Marshmallow, I highly suggest Rhonda's. If you are not very experienced in making any kind fondant, this is the best route to go.

http://cakecentral.com/recipes/3183/rhondas-ultimate-mmf

When you want to spread your wings a little, make Michele's. It is a little more labor intensive, but oh-so-high-quality.

cakelady_nikki Posted 10 Feb 2010 , 6:11pm
post #6 of

Personally I used regular fondant for a long time then a friend asked why I didn't make marshmallow. I told her that it was too much work and she said have you tried. I told her no so she convinced me to try it.
I think you should try both and decide which you like best. My customers like my marchmallow so much I get more orders for fondant now, then when I was using the other kind.

wilsonar Posted 10 Feb 2010 , 8:52pm
post #7 of

Thanks for the info. I stumbled across Rhonda's marshmallow fondant this morning and it had a lot of good reviews, so I think I'm going to try that out and see how it goes. I'm sure I'll get around to trying both and figuring out which I prefer, but it's good to get some insight.

Thanks!

AngelaM Posted 10 Feb 2010 , 9:15pm
post #8 of

The first time I tried Michele Fosters Fondant I decided I would never make marshmallow fondant again. It's a little more work to make, but I find it is SO much easier to work with. It tastes great too.

wilsonar Posted 10 Feb 2010 , 10:06pm
post #9 of

So, I've just started making the marchmallow fondant and I'm having some trouble. I haven't even added all of the sugar yet and its already very crumbly and seems like there is WAY too much sugar in it... Anyone know what's wrong?

tirby Posted 10 Feb 2010 , 10:36pm
Quote:
Originally Posted by Win

Quote:
Originally Posted by Noey

Marshmallow fondant tastes better...



icon_lol.gif You might get a lot of folks willing to argue that point. Personally, I think Michele Foster's is the most incredibly rich tasting fondant there is out there. I will use MMF, MFF, and (which is actually my last choice) depending on what I happen to have time for.

If you are making Marshmallow, I highly suggest Rhonda's. If you are not very experienced in making any kind fondant, this is the best route to go.

http://cakecentral.com/recipes/3183/rhondas-ultimate-mmf

When you want to spread your wings a little, make Michele's. It is a little more labor intensive, but oh-so-high-quality.




100% agree.
( I use the updated microwave version of Michelles recipe not hard at all. just read theough it first.)

michelle foster all white is 4.5 lbs and cost me $7= $1.56 lb (BEST FOR TASTEeasy to work with...some find it to soft, but easy fix is add a little more PS if you feel the need))
the MMF 3 lbs cost me $2.70 = $0.90- lb (use for small amounts needed or accents but has to much rebound for me )
Rhondas Ultimate 2.5 lbs $4.15 = $1.66 lb (tasts good workable all around use love her chocolate version)

conchita Posted 13 Feb 2010 , 3:45am

I also think you should try to make a few recipes and then you should be able to tell wich one is the best. I have made lots of mmf recipes with no problem at all. I also made Michelle Foster's fondant recipe I purchase her back a loooong time ago and I did not know I had it, so I try the regular fondant the first time it was great and the second time I don't know what happen but I had problems with it. then I try Rhonda's and I liked it and then I had to try MacsMom's fondant recipe and at this time is the #1 choice in my list (I also love it) is the same eas Rhonda's but with MacsMom variation.
the flavor is soooo good
just try a few to see what you like best good luck

BillieH Posted 13 Feb 2010 , 4:20am

"marshmallow vs. regular fondant"

I have been wondering the same thing lately. I've recently started making and using fondant for fun. I decided to start off by making regular fondant.
I've been using this recipe...

http://thecookduke.com/fondant-recipe/

I don't know how it compares to others, but my kids seem to like it, and for now that's a good enough test for me since they are picky eaters. It's really easy.

I have yet to try the MMF. I really want to try it but....I'm scared of messing it up, and can't seem to decide which recipe to use. Plus once I read the words a "KA" or "stand mixer" my attention seems to drift from the recipe since I don't own one.

mrsc808 Posted 13 Feb 2010 , 4:45am
Quote:
Originally Posted by wilsonar

So, I've just started making the marchmallow fondant and I'm having some trouble. I haven't even added all of the sugar yet and its already very crumbly and seems like there is WAY too much sugar in it... Anyone know what's wrong?




I've only made it a couple of times but I've never put in as much sugar as the recipe calls for and it comes out fine for me.

wrightway777 Posted 13 Feb 2010 , 4:45am
Quote:
Originally Posted by conchita

I had to try MacsMom's fondant recipe and at this time is the #1 choice in my list (I also love it) is the same eas Rhonda's but with MacsMom variation.
the flavor is soooo good




interesting I didnt know she had a variation out there for a year now! Do you perhaps know what 1 recipe yields (lbs)?

ceshell Posted 13 Feb 2010 , 7:51am

One thing to keep in mind about the difference, is that MFF refrigerates better than MMF. Although, MacsMom's MMF variation apparently refrigerates well too (I haven't tried it but she said she refrigerates most of her cakes). Anyway I switched to MFF and found a huge reduction in sweating issues..meaning, there were either "almost zero" issues...or there simply WERE "zero" issues! Refrigerating Satin Ice is also painless too.

I do agree that MFF tastes better than MMF but the ironic thing is that most people still don't eat the stuff. There is nothing wrong w/the taste of MMF but Michele's is just...well...better icon_smile.gif. In my opinion of course!

MacsMom Posted 13 Feb 2010 , 8:49am

I only use MMF and I refrigerate every single one of my cakes. The only time I've ever had issues with too much condensation was when it was raining outside (only twice has it happened). But a quick once-over with a hair-dryer works wonders.

MMF is so easy and inexpensive, easy to flavor, easy to color, I cannot fathom spending the price on SI or other popular brands. Even the fabulous sale price at globalsugarart at $8'ish for 2 lbs? I can make 5 lbs for about $6.

MacsMom Posted 13 Feb 2010 , 8:53am
Quote:
Originally Posted by wilsonar

So, I've just started making the marchmallow fondant and I'm having some trouble. I haven't even added all of the sugar yet and its already very crumbly and seems like there is WAY too much sugar in it... Anyone know what's wrong?




If you dump too much PS in at once this can happen. Or if you accidentally used a 10oz of MMs when the recipe calls for a 16oz bag? Atmosphere plays a huge role with MMF - I tend to use less PS when it's colder, more when it's hot or raining.

diychick Posted 14 Feb 2010 , 6:21am

MacsMom--where can I find your MMF recipe? I read that your variation tastes best!

juststarted Posted 14 Feb 2010 , 8:09am

Here is MacsMom's recipe-
http://cakecentral.com/recipes/7351/marshmallow-fondant-macsmoms-bc-flavored-variation

ceshell Posted 14 Feb 2010 , 8:26am

She's got it right here in the recipe section! thumbs_up.gif http://cakecentral.com/recipes/7351/marshmallow-fondant-macsmoms-bc-flavored-variation

ceshell Posted 14 Feb 2010 , 9:30am

whoops, i had that in preview but didn't hit submit til after juststarted posted. Well now you have it twice LOL icon_biggrin.gif

MacsMom Posted 14 Feb 2010 , 5:04pm

Thanks! But I have to give credit to Rhonda's Ultimate MMF - I started with hers and made adjustments according to feedback I recieved from friends.

wrightway777 Posted 14 Feb 2010 , 5:11pm

If you think thats great check out Macsmoms great WASC gourmet flavors (check her signature line above).

wrightway777 Posted 14 Feb 2010 , 10:22pm

Oh Macsmom...I just picked up some Walmart brand marshmellows (two packs since each is 10oz) and want to try out your variation.
Once made and ready to use:
How would you compare the rolling out to cover tiers of yours vs Satin Ice? Specifically when covering large tiers and needing to move it (does it hold up well or does it want to tear/shread or develop that Satin Ice leather look)?
And lastly hows the drying time? Does it leave a little more time before setting to smooth out on the cake or does it set up about the same time that SI does?
Note: Lets say these questions are based on a given that the weather is perfect and the final product is balanced perfectly (not too dry/wet).

MacsMom Posted 14 Feb 2010 , 11:44pm
Quote:
Originally Posted by wrightway777

Oh Macsmom...I just picked up some Walmart brand marshmellows (two packs since each is 10oz) and want to try out your variation.
Once made and ready to use:
How would you compare the rolling out to cover tiers of yours vs ? Specifically when covering large tiers and needing to move it (does it hold up well or does it want to tear/shread or develop that leather look)?
And lastly hows the drying time? Does it leave a little more time before setting to smooth out on the cake or does it set up about the same time that SI does?
Note: Lets say these questions are based on a given that the weather is perfect and the final product is balanced perfectly (not too dry/wet).




SI cracks very easily because it is too dry (IMO). MMF is much more elastic (especially with glycerine) and covers corners wonderfully without cracking/shredding.

I've never heard of waiting for fondant to dry before smoothing (?). I lay my fondant over the cake, begin smoothing it with my hands, then finish smoothing it with a fondant smoother. I never wait. In fact, the sooner the better before moisture from the refrigerated cake makes it difficult.

As far as condensation development goes, it's the same with MMF as it is with any fondant. Dry time depends on the atmosphere, which not only varies with weather but also by the area you live. I live in the dry dessert valley of CA, so I rarely ever have an issue.

Deb_ Posted 15 Feb 2010 , 12:01am

MMF all the way for me....also a lover of Macsmom's recipe.


I love the ease of making a batch in about 10 minutes, it's very cost effective, I find it easy to work with and it taste good.

Even though I think it taste good, I still peel it off my cake before I eat it.

I hate chewing my icing! icon_razz.gif

wrightway777 Posted 15 Feb 2010 , 2:16am

macsmom - that is so good to hear that it has more elasticity than SI and I too 2nd the smoothing out right away! I wasnt very clear on what I meant...well...basically I tend to run out of time to get it to smooth out (SI) to perfection sometimes even if I added Glycerin before rolling SI out. I will have to try your variation. Say...have you ever tried Marysol's glucose chocolate paste (aka clay, plastique, modeling chocolate)? I had a blast making that the other day. What a difference it was than using corn syrup!

Deb - 10 minutes....great I'm syked. Plus cost effective is what I'm looking for. Shipping gets me every time on buying SI cause its so heavy. I must admit that I like using SI for gumpaste work so....would you believe that I talked with a rep at Satin Ice trying to see if they would give other cake supply places a break in price (like they do w/GSA) on the premises of wanting to buy semi local or at least in-state.

I know (insert Craig Ferguson saying that)! Where do I get off with that moxy! Theres a middle man (who needs his cut$) when dealing with any supplier (which they only deal with Distributors and GSA is their only dealings with as a supplier due to quantity).

Theres no middle man b/w SI and GSA and the amount of fondant going to GSA on every shipment is astronomical. The lady I spoke with could care less for the end client. Supply and demand. Yes ladies I have a degree in Business. And she was as cold as they come...could care less. Its more cost intuitive for them to focus on the big and not waste their time on selling to anyone lower. I was imagining them swimming in their "money room" smoking cigars laughing at the lowely baker and shop owners. Hee hee...Ahhh..but thats where variations like Macsmom comes to play. Grassroots!

The opposite reminds me of Johnny Cupcakes newest business approach. Not forgetting who he is/was. Back to Basics Suitcase tour. Interesting to know where the beginning was for his company (check out 2/10's blog):
http://www.johnnycupcakes.com/blog/

And you know who are nice people....Fondarific company owners. They are the nicest people. I hope to meet them next week at the latest GA chapter of ICES.
(stepping down off of platform...this reply will probably get deleted so read it fast)

Deb_ Posted 15 Feb 2010 , 2:19am

wrightway you're a hot sketch....I love reading your posts! icon_biggrin.gif

wrightway777 Posted 15 Feb 2010 , 1:54pm

For the love of pastry, if I could lose 10-15 lbs I'll have to agree with you there...just kidding. If I meet Fondarific owners this Sunday I'll let y'all know.

The DOS sounds really good:
http://www.gaices.org/events.html
Esp the part of Ron Ben Israel's technique. He has a 3day March class in Savannah on gumpaste flowers thats $1095....I love him to cake pieces; but I dont think they would let me work that one off Cinderella style.

I could just hear myself, "Oh please let me just watch the class through the window.....I'll scrub the floors, wash your pans and color your fondant...."
I should start a blog one day

crazyladybaker Posted 15 Feb 2010 , 2:11pm

oh yeah... NO ONE should miss macsmom's recipes! I am madly in love with the orange cake of hers icon_smile.gificon_biggrin.gif

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