Home Made Fondant Vs. Store Bought.

Decorating By Honeychild Updated 17 Oct 2010 , 8:59pm by Honeychild

Honeychild Posted 14 Oct 2010 , 1:33am
post #1 of 27

I have been using home made MMF since doing cakes but wonder am I missing out on a better product with the Satin Ice brand or Wilton brand? Any brands that some of you swear by??

26 replies
jagvipers Posted 14 Oct 2010 , 1:01pm
post #2 of 27

Definitely not the Wilton - yuck. The only time I use Wilton is when I need black or red because it's so hard to get that color made. I have just tried mixing half Fondarific and half Satin Ice and it was delish! I used the chocolate and everyone loved it. I am making a confirmation cake and am doing the same thing but with white buttercream 1/2 and 1/2.

myslady Posted 14 Oct 2010 , 2:26pm
post #3 of 27

I don't think you're missing out on anything, but it's always good to try the different fondants.

I have also mixed fonadrific and satin ice and was okay with the result. Alone fondarific was too soft and satin ice kept cracking.

amygortoncakes Posted 14 Oct 2010 , 7:32pm
post #4 of 27

The Wilton brand is disgusting, but thats what I was taught to use and I haven't tried anything else yet. The only thing to be said about it is, it is easy to use and doesn't seem to have the cracking problems I have read about. When I deliver a cake, I just tell them that though the fondant is edible I recommend peeling it off the slices of cake like that red wax on those mini cheeses. I want to try MMF but I really hate working with melted marshmallow. LOL.

jagvipers Posted 14 Oct 2010 , 7:34pm
post #5 of 27

Amygortoncakes - use Marshmallow fluff instead of melting marshmallows! I mixed up 3 batches last night for a lego cake this weekend and first time I tried it instead of melting mm and it was easy peasy!

mbasic Posted 14 Oct 2010 , 7:48pm
post #6 of 27

Not attempting to highjack, but wondering if you use just one jar of fluff to one 10.5 bag of marshmallow? Or is there another recomendation?

pattycakesnj Posted 14 Oct 2010 , 7:49pm
post #7 of 27

Try making MFF, that is all I make and instead of white chocolate chips for white fondant, I use semi sweet when I need black fondant (just add a little black coloring)

diane223 Posted 14 Oct 2010 , 7:49pm
post #8 of 27

I have been making my own--over and over and over again! I find it cheaper and easier to work with. I also hate melting marshmallows so I am trying the Fluff tip! Plus, I love Fluff so any leftovers can come right to me!

jagvipers Posted 14 Oct 2010 , 7:53pm
post #9 of 27

I used the dough blade on my KA to mix, then kneaded the rest in to get it pliable. Very easy with the fluff!

sweetheart6710 Posted 14 Oct 2010 , 7:57pm
post #10 of 27

I used to make MMF when I first started out as well. I liked the taste, and the texture, and I loved how cheap it was.. but I HATED making it. Now I use Satin Ice and I love it. I would rather raise my prices a tiny bit, and serve something beautiful and delish, but not have to spend all the time kneading and kneading. I don't mind working with Wilton, but it is nasty. I usually buy Wilton in bulk with coupons, and use it to cover styrofoam, decorations, etc. to cut down on costs.

KristasKakes78 Posted 14 Oct 2010 , 7:58pm
post #11 of 27

I love Michele Fosters fondant recipe.....easy to make and it tastes great.

cattycornercakes Posted 14 Oct 2010 , 7:59pm
post #12 of 27
Quote:
Originally Posted by mbasic

Not attempting to highjack, but wondering if you use just one jar of fluff to one 10.5 bag of marshmallow? Or is there another recomendation?




I'd like to know too...Fluff sounds a lot easier icon_smile.gif

jagvipers Posted 14 Oct 2010 , 8:05pm
post #13 of 27

Here's what I did last night and it worked perfectly. I buttered my mixing bowl of my KA and also buttered the dough hook, then put a jar of fluff in and added any flavoring, i.e., almond, and also food coloring and mixed a bit, then added about 4 cups of sifted p.sugar adding a cup at a time. Then I dumped this (was slightly dry) onto a greased mat and greased up my hands and kneaded abotu another cup or so of sifted ps in until pliable. It worked just great!

sweettreat101 Posted 16 Oct 2010 , 4:50am
post #14 of 27

Fondarific. Not only do they have a wonderful flavors it is easy to work with and doesn't tear or give you elephant skin.

pugmama1 Posted 16 Oct 2010 , 5:41am
post #15 of 27

I'm confused. I haven't ever heard of chips of any kind in mmf. What is the recipe and also, please, what is the recipe using the fluff?

Rylan Posted 16 Oct 2010 , 8:58am
post #16 of 27

I've been using Jennifer Dontz semi-homemade fondant that is on her DVD. So far, it is the only fondant I use to cover my cakes.

winny01 Posted 16 Oct 2010 , 1:42pm
post #17 of 27

I only use the mmf because it is so cheap to make and everyone likes the taste. I use Wiltons for making flowers and decorations because it gets so hard.

leah_s Posted 16 Oct 2010 , 1:53pm
post #18 of 27

I keep most of the color (well the bright colors) of Satin Ice on hand all the time. Lately I've been buying PettinIce. It's quite soft, so you have to get used to working with it. Wilton Fondant does not quality as a food product, it's so disgusting. Although with a coupon, it's fine for covering dummy cakes.

Kellbella Posted 16 Oct 2010 , 2:09pm
post #19 of 27

I mix Pettinice (Jennifer Dontz recipe) with Fondx because I think Pettinice is a little too soft like Leahs said , it was a little hard to work with, so I mix the two and the texture and flavors are wonderful, in my opinion icon_wink.gif

Renaejrk Posted 16 Oct 2010 , 10:02pm
post #20 of 27
Quote:
Originally Posted by pugmama1

I'm confused. I haven't ever heard of chips of any kind in mmf. What is the recipe and also, please, what is the recipe using the fluff?




It wasn't mmf (marshmallow fondant), but mff (Michele Foster's Fondant) the previous poster was referring to about adding chips - there is a white chocolate variation to her recipe.

Renaejrk Posted 16 Oct 2010 , 10:03pm
post #21 of 27

I can't afford to buy my fondant - I always use MFF. Even if I charged I couldn't cover my costs with purchasing fondant - WAY too expensive for me!

KTB4 Posted 17 Oct 2010 , 12:35am
post #22 of 27

I started off making MMF but with two young kids, a full time job and husband who works shift work it was just one more thing that took too much time. So I've started buying my own. I find FOndarific on it's own a little too soft and sickly sweet while Satin Ice is a pain to work with and tastes/smaells really fake. however when I mix the two it's great!

frankdiabetes Posted 17 Oct 2010 , 12:45am
post #23 of 27
Quote:
Originally Posted by leah_s

PettinIce. It's quite soft, so you have to get used to working with it.




Would you say it's softer than Fondarific?

CNCS Posted 17 Oct 2010 , 12:30pm
post #24 of 27

how long does the homemade stuff last? The shelf life I mean. A week?

Karen421 Posted 17 Oct 2010 , 12:43pm
post #25 of 27

I love Fondarific, but it tended to melt in our high summer temps. so I switch to Fondx. I Love - Love - Love Fondx and now they have nice bright colors that taste as good as Fondarific. If I had more time (which, I would like to point out is a 4 letter word) I would make the MMF with the jello added. icon_lol.gif

Cakegirl313 Posted 17 Oct 2010 , 2:50pm
post #26 of 27

I to make my own fondant. I don't make a MMF but I do find it nice to know you have made EVERYTHING you can for the cake. I know for the sake of time it isn't always ideal but I actually enjoy making the fondant and everyone seems to think it taste pretty good. And a huge plus is that it cost a lot less.

Honeychild Posted 17 Oct 2010 , 8:59pm
post #27 of 27

CNCS, I usually use my homemade mmf right away to cover a cake but I know it will last for weeks if air sealed properly.

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