Lovin_Cakes30 Posted 7 Jun 2011 , 4:42pm
post #1 of

I make MMF fondant all the time for my cakes and it takes a lot of time. I do this because supposedly it "tastes better." But still no one eats it! I don't really like it either, I don't like the chewey-ness of it. Of course I love how cakes look with it and am not wanting to do away with fondant...just wondering, if no one eats it, why not use the cheap wilton stuff especially whith a 40% off coupon? Is it really so nasty that the taste and smell of it bleed into your cake??? Is there something you can add to it to make it a bit less nasty in case someone accidentally eats it? Sorry for the rant, just getting sick of mixing tiny batches of MMF in a billion different colors, but cannot fathom spending a ton on other brands when no one eats it anyway!

35 replies
kristiemarie Posted 7 Jun 2011 , 4:51pm
post #2 of

I hear that michelle (I cant' remember her last name!)'s fondant is suppose to taste like buttercream and that people scarf it up.

Someone will come along with the link I'm sure. Maybe try that instead of MMF? I am going to try it for an upcoming cake and see what it tastes like.

mayo2222 Posted 7 Jun 2011 , 5:06pm
post #3 of

I think to say that no one eats it is a little over the top. I think MMF tastes fine and don't mind eating it and my wife prefers it over the chemical taste of Satin Ice (I purchase Red, Black and Brown) and Wilton. I know there are a good amount of people who doe pick off fondant.

The biggest reason people probably use MMF, myself included, is that it costs a lot less than other alternatives. For me MMF does have some drawbacks which is that it is normally too soft at times so for things like tappits I find using Wilton is a good alternative.

I haven't tried MFF yet but I have heard great things about it. I've also heard some good things about Fondx which will probably be my next commercial fondant to try.

stormrider Posted 7 Jun 2011 , 5:13pm
post #4 of

When I make MMF everyone devours it - or at least all those who love marshmallows!

Lovin_Cakes30 Posted 7 Jun 2011 , 5:14pm
post #5 of

okay yes, my 5 year old does eat it lol! But so far the parties I have been to the majority of people love the cake but dump the fondant. I think I will try the MFF, just not sure about the glycerine...I am thinking it has to be food grade, so can't use the stuff at Walmart??? Gosh I wish Michaels was closer to me! The money I spend in gas to get there...ugh...haha (okay it really is not that far, but Walmart is just about a block away lol)

I have heard about the chemical taste of many of the pre-made so that is why I have stayed away...I may start to get some now and then and maybe just use it to do the small decorations and then use the better stuff for covering...hmmmm? Might be a good idea =)

jason_kraft Posted 7 Jun 2011 , 5:14pm
post #6 of

It's also been our experience that most people peel off fondant, that's why stick with Satin Ice (to keep costs down). Fondant is there for decoration, not taste.

Now if you run a super-premium shop with orders in the $10+/serving range, then it might be appropriate to use super-premium fondant.

cai0311 Posted 7 Jun 2011 , 5:15pm
post #7 of

Wilton was the only brand sold everywhere for a long time. So most people that have tried fondant ate Wilton's fondant. Now they assume they hate fondant. I hear it all the time at consultations "I want buttercream because fondant tastes bad". I always have a piece of the fondant I use for the couple to taste and they are always shocked that it tastes like buttercream.

Yes, the texture is chewy but if rolled really thin I don't notice it on a bite of cake.

Lovin_Cakes30 Posted 7 Jun 2011 , 5:15pm
post #8 of

haha Stormrider, maybe that is my problem, I really can't stand marshmallows! EWWWW haha.

Lovin_Cakes30 Posted 7 Jun 2011 , 5:20pm
post #9 of

Cai0311 so true about rolling it thin...if I get a bite without a ton of piled up decorations or whatever, I don't really notice it. And yes, I do think people are conditioned to just believe they don't like it because of a previous bad experience....IDK, I guess I am just looking for an easier yet still cheap way! I suppose that won't happen. Right now I just do it for fun, so it is expensive! In August WA is starting their new cottage food law so I am looking into that...so Jason...haha no super high end cake shop here!!!!!

TexasSugar Posted 7 Jun 2011 , 5:24pm

Have you actually tried Wilton? While I know there will be many people here that tell you Wilton's fondant is nasty, personally I find it doesn't have a lot of taste, just more sweet than anything. You can also add flavorings, like the candy oils to it.

As far as making a bunch of tiny batches of MMF, why not make a batch of white then color what what you need?

Lovin_Cakes30 Posted 7 Jun 2011 , 5:27pm

Never tried it, so thank you for that response! I am going to buy some and just see for myself =) I know that doing all the little batches is crazy, but I had a bad experience with mixing it after the melted MM stage so I always put the color in at that point...of course the bad experience was with black so I am sure it is not that bad with other colors, just paranoid now!

TexasSugar Posted 7 Jun 2011 , 5:28pm

Let me just add, I think that at least half the people that don't like fondant, don't like the texture of it, not the taste. Icing in most cases melts in your mouth, and fondant just doesn't really do that.

Lovin_Cakes30 Posted 7 Jun 2011 , 5:31pm

TexasSugar that is EXACTLY why I don't personally like it! I have a weird texture thing! haha But thanks everyone for the advice! Still don' know which way to go, but I am still such a beginner I am sure I will find what works best for me......someday!

rainyone Posted 7 Jun 2011 , 5:36pm

yep- it's the texture... put it on a cookie ( you expect a cookie to be chewy) and people eat it and love it, myself included. I expect cake not to be chewy so that's why I don't like the taste of fondant on cake....now adding white chocolate to fondant makes it sooooo good - smells amazing when you are working with it

Narie Posted 7 Jun 2011 , 5:38pm

"It's chewy." That is really the only comment I have heard about fondant. I don't think anybody loves it, but nobody makes a fuss about it or scrapes it off. Maybe my family is just tolerant, but the few times I have made a fondant covered cake they have just commented on the looks of the cake and then ate it without complaint.

hollyml Posted 7 Jun 2011 , 5:41pm

multiple post error! sorry!

hollyml Posted 7 Jun 2011 , 5:41pm

multiple post

hollyml Posted 7 Jun 2011 , 5:43pm

Honestly, it takes me less time to make a batch of MMF than it does to go to the store for premade fondant. icon_smile.gif

As for the taste, well, I've heard that Wilton's is not so nasty as it used to be these days, but having learned to make MMF I can't be bothered to buy fondant any more. It does make some sense to use the premade for figures (which often don't get eaten anyway) and MMF (cheaper, better tasting and typically softer) for covering the cake. The last few times I have bought fondant it has been Pettinice from a local cake decorating shop, and the taste of that's not bad. Pricey though.

Or try candy clay/modeling chocolate. icon_smile.gif You can work with it similarly, but it has a different texture when you eat it, not so chewy, and of course the taste is completely different.

Oh, and it's Michele Foster's fondant. icon_smile.gif I haven't tried it; I know there are people here who much prefer it but when I compared the recipe to the ingredients on a bag of marshmallows I really couldn't see how it would be that different!

Holly

cakeyouverymuch Posted 7 Jun 2011 , 5:43pm
Quote:
Originally Posted by Lovin_Cakes30

okay yes, my 5 year old does eat it lol! But so far the parties I have been to the majority of people love the cake but dump the fondant. I think I will try the MFF, just not sure about the glycerine...I am thinking it has to be food grade, so can't use the stuff at Walmart??? Gosh I wish Michaels was closer to me! The money I spend in gas to get there...ugh...haha (okay it really is not that far, but Walmart is just about a block away lol)

I have heard about the chemical taste of many of the pre-made so that is why I have stayed away...I may start to get some now and then and maybe just use it to do the small decorations and then use the better stuff for covering...hmmmm? Might be a good idea =)





(*SIGH)

re: glycerin: If you buy your glycerin at the Walmart pharmacy, check the label. The label should tell you that it is for external application for dry, chapped skin, AND for internal application for irritating coughs. I buy mine at the pharmacy because as an 'old fashioned' remedy it a hella sight cheaper than you'll get it at a health food store or a cake supply store and its the same thing people.

Also, for better tasting MMF try adding jello powder or candymelts ( http://sugarsweetcakesandtreats.blogspot.com/2010/09/recipe-marshmallow-fondant-mmf.html ) to the melted marshmallows. Of course that will color your fondant, so you'll want to be careful which flavor you use. The fondant covering on this cake was made with orange jello fondant, the cutouts were made with candy melts fondant: http://cakecentral.com/gallery/1987812. The red on this cake was candy melt fondant: http://cakecentral.com/gallery/1925293. The 'gold' cutouts on this cake are orange jello fondant: http://cakecentral.com/gallery/1925285. As you can see, the jello doesn't impart a huge amount of color (tho I've haven't tried a red one yet).

It's not necessary to sacrifice flavor for the look of fondant. Experiment a little. My next try is going to be adding kool aid powder to MMF, if it works in buttercream, it should work in fondant too.

Sangriacupcake Posted 7 Jun 2011 , 6:17pm

I don't cover cakes in fondant because no one I know cares for the taste or texture--even when I make mmf. However, I'm not selling cakes, and I know some of the amazing creations that you see on this site would impractical, if not impossible, in buttercream.

Wilton fondant is not as bad as it used to be! The flavor has really been improved and I think it's also easier to work with--not so dry. It's great for small decorations, appliques, etc. However, I wish they sold packages of individual dark colors...I don't like their small packs of several colors.

Have you tried Duff's chocolate flavored fondant? Tastes just like a tootsie roll!!

rubycurls Posted 7 Jun 2011 , 6:39pm

Reading this post really highlights the differences in Uk and Us tastes and norms. In the uk we like fondant and royal icing and I see far more cakes decorated in these than in purely buttercream. Perhaps our sugar paste tastes different to the stuff you guys can buy but it doesn't taste chemically or chewy. It melts in the mouth and just tastes sweet like ri with added glycerin. Personally I think buttercream is toothachingly sweet and I wouldn't use loads of it on a cake.

Coral3 Posted 7 Jun 2011 , 11:07pm
Quote:
Originally Posted by rubycurls

Reading this post really highlights the differences in Uk and Us tastes and norms. In the uk we like fondant and royal icing and I see far more cakes decorated in these than in purely buttercream. Perhaps our sugar paste tastes different to the stuff you guys can buy but it doesn't taste chemically or chewy. It melts in the mouth and just tastes sweet like ri with added glycerin. Personally I think buttercream is toothachingly sweet and I wouldn't use loads of it on a cake.




In Australia too, I think tastes are very different. People have been using fondant here for so long. Wilton is a very US brand and is really a newcomer to the fondant world...because other brands have been long established here you just don't see Wilton fondant for sale anywhere. So Australians really haven't had the bad taste experience with Wilton fondant that those in the US have had. Of course, as with any food there are always some who don't like it, usually that's a texture thing. I find rolling fondant thinly is the best way to use it...a 3mm layer of fondant just blends in with the ganache (or buttercream) and even people who're not fondant fans will happily eat it when it's that thin.

Using a brand of fondant that tastes bad will just perpetuate people's mistaken idea that 'all fondant tastes bad'...give them a chance to taste good fondant and eventually they'll come 'round. thumbs_up.gif


...Another thing I've noticed, on the topic of cultural differences: Put a 1M tip swirl on a cupcake here and people will leave most of the frosting...Australians are not used to eating loads of piled-high frosting (which I guess is a good thing with increasing rates of obesity becoming such a problem! icon_rolleyes.gif ).

cureVHAandCF Posted 7 Jun 2011 , 11:23pm

I also use MMF, but i decided to try the wilton premade fondant(primary colors) once... luckily i tasted it before using it on the cake. YUCK! it tasted horrible(not sweet or flavorless, just horrible, can't even describe it!)

Bettyviolet101 Posted 7 Jun 2011 , 11:34pm

I have never heard that people use fondant for the taste. I have always heard people use fondant for a pretty smooth look that is different from buttercream. I like it because it gives people an option to either take it off and eat just the buttercream or eat it with it. Its not a waste a time because it allows you to make such a pretty presentation. I agree Wilton fondant tastes like chemicals but I don't think satin ice does. Its all just preference. I will say the homemade fonant is really not that chewy compared to mmf. It does more of a melting thing in your mouth.

Serena4016 Posted 7 Jun 2011 , 11:44pm

I can't understand why everyone thinks Wilton tastes soooo bad!! It does not taste chemically (is that even a word?)or disgusting to me. OK maybe other fondant tastes better but it is not disgusting and I love good sweets of any kind!! I think it tastes fine and I like the "chewyness" of fondant.

travmand Posted 7 Jun 2011 , 11:44pm
Quote:
Originally Posted by hollyml

Honestly, it takes me less time to make a batch of MMF than it does to go to the store for premade fondant. icon_smile.gif

As for the taste, well, I've heard that Wilton's is not so nasty as it used to be these days, but having learned to make MMF I can't be bothered to buy fondant any more. It does make some sense to use the premade for figures (which often don't get eaten anyway) and MMF (cheaper, better tasting and typically softer) for covering the cake. The last few times I have bought fondant it has been Pettinice from a local cake decorating shop, and the taste of that's not bad. Pricey though.

Or try candy clay/modeling chocolate. icon_smile.gif You can work with it similarly, but it has a different texture when you eat it, not so chewy, and of course the taste is completely different.

Oh, and it's Michele Foster's fondant. icon_smile.gif I haven't tried it; I know there are people here who much prefer it but when I compared the recipe to the ingredients on a bag of marshmallows I really couldn't see how it would be that different!

Holly




I think I saw a recipe for homemade marshmallows once...and I think they're very similar.

mcaulir Posted 7 Jun 2011 , 11:53pm
Quote:
Originally Posted by Coral3

Quote:
Originally Posted by rubycurls

Reading this post really highlights the differences in Uk and Us tastes and norms. In the uk we like fondant and royal icing and I see far more cakes decorated in these than in purely buttercream. Perhaps our sugar paste tastes different to the stuff you guys can buy but it doesn't taste chemically or chewy. It melts in the mouth and just tastes sweet like ri with added glycerin. Personally I think buttercream is toothachingly sweet and I wouldn't use loads of it on a cake.



In Australia too, I think tastes are very different. People have been using fondant here for so long. Wilton is a very US brand and is really a newcomer to the fondant world...because other brands have been long established here you just don't see Wilton fondant for sale anywhere. So Australians really haven't had the bad taste experience with Wilton fondant that those in the US have had. Of course, as with any food there are always some who don't like it, usually that's a texture thing. I find rolling fondant thinly is the best way to use it...a 3mm layer of fondant just blends in with the ganache (or buttercream) and even people who're not fondant fans will happily eat it when it's that thin.

Using a brand of fondant that tastes bad will just perpetuate people's mistaken idea that 'all fondant tastes bad'...give them a chance to taste good fondant and eventually they'll come 'round. thumbs_up.gif


...Another thing I've noticed, on the topic of cultural differences: Put a 1M tip swirl on a cupcake here and people will leave most of the frosting...Australians are not used to eating loads of piled-high frosting (which I guess is a good thing with increasing rates of obesity becoming such a problem! icon_rolleyes.gif ).





This. The big half inch layer of fondant on wedding cakes is often my favourite part.

Coral3 Posted 8 Jun 2011 , 12:22am
Quote:
Originally Posted by mcaulir

This. The big half inch layer of fondant on wedding cakes is often my favourite part.





Personally I love fondant, so I'm happy to get a nice thick layer of it too, especially on traditional fruit cake - the thicker the better! icon_wink.gificon_biggrin.gif ...but if it's rolled very thin then those who 'don't like fondant' will happily eat it instead of trying to peel it off.

DeniseNH Posted 8 Jun 2011 , 12:29am

I LOVE MMF and find that I can roll it really thin so that it melts into the icing below. I also add Marshmallow extract to mine because the powdered sugar seems to dull the marshmallow flavor. I have a friend in England who said that they toss out most of their wedding cake slices because people over there don't eat the fondant, the marzipan OR the fruitcake. So I said the obvious, WHY do you make fruitcake then and she said..................Tradition!!!!!!!!!!!

rubycurls Posted 8 Jun 2011 , 1:01am

In the uk we often have very rich fruitcake for weddings as that has been the tradition but it's often done to suit the tastes of the more mature guests. For me though I would cover it in rock hard ri. I think I almost enjoy the added danger of the possibility of losing a tooth! I like the non traditional fruit cakes better. Nigella does a lovely one with a hint of chocolate. It sounds awful but its much nicer than the dry crumbly ones.

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