Rolled Fondant Vs Marshmallow Fondant

Baking By evelynwong Updated 4 Oct 2011 , 11:57pm by SHYLERScakes

evelynwong Posted 30 Aug 2011 , 4:16pm
post #1 of 14

When I first start, I used Satin Ice fondant to decorate my cupcake. But it cost quite a bit, and I heard that home-made fondant is cheaper.

I wonder what's the different between rolled fondant and marshmallow fondant? Which has the same texture/quality as Satin Ice?

13 replies
Dayti Posted 30 Aug 2011 , 7:50pm
post #2 of 14

Each brand of fondant is totally different in terms of cost, taste, colour, texture, elasticity, and quality. The only way you will find out if you like MMF is to make it and try!

evelynwong Posted 31 Aug 2011 , 5:55am
post #3 of 14

Thanks Dayti.

Shuswapcakes, thanks for the website. The instruction very clear and looks easy to made. I think I shall try once. However I have a question. In your web,you mention that 1/2 cup Crisco shortening "you will be using this a lot so make sure it's easily accessible", but I did not see any step that need crisco. I wonder when do I need it?

mumof3 Posted 31 Aug 2011 , 8:10am
post #4 of 14

MMF tastes great but in my experience the end results can really vary. Sometimes I haven't put enough sugar init, so it's a bit sticky! Sometimes tooo stiff because, I have gone overboard with the sugar. I do find MFF (Michele Foster Fondant) much easier to work with. Why don't you try both!

amaryllis756 Posted 31 Aug 2011 , 8:30am
post #5 of 14

Do you let the fondant rest before you start using it? I know when you make the commercial fondant from Wilton, it tells you to let it rest a while. Just wondering?

LoverOfSweets Posted 31 Aug 2011 , 12:42pm
post #6 of 14
Originally Posted by amaryllis756

Do you let the fondant rest before you start using it? I know when you make the commercial fondant from Wilton, it tells you to let it rest a while. Just wondering?

When I make the MMF, I always let it sit in the refidgerator overnight before I use it.

I also agree that I would never go back to using commercial fondant after making my own MMF.

metria Posted 31 Aug 2011 , 3:45pm
post #7 of 14

homemade fondant is very rewarding. Don't forget to check out the other fondant recipes on this site (e.g. MFF: You may get different results depending on your climate and quality of ingredients, but since you control the ingredients, you can compensate for any problems you may encounter.

heartsnsync Posted 2 Sep 2011 , 3:29am
post #8 of 14

For those of you who say you put your MMF in the refrigerator to rest, I was wondering why you do that? The only ingredients in the MMF recipe I use are marshmallows, confectioner's sugar, shortening, flavorings, salt, and water. After kneading my MMF I cover it with a light sheen of shortening and place in a ziploc bag with all the air pressed out and leave it on the counter over night. Matter of fact, I do not refrigerator my MMF unless I am not going to use it within a few days.

Just wondering! icon_biggrin.gif There might be a benefit I am not aware of!

ALVARGA Posted 2 Sep 2011 , 11:15am
post #9 of 14

I never refrigerate my mmf fondant. I find that it does nothing but make it hard. It stays in my pantry wrapped in plastic wrap, stored in a ziplock bag, and then stored in an air tight container. I always have fondant ready to use. It stays fresh this way for quite a while. Never have had a problem storing it this way.

SweetDreamsCupcakery Posted 4 Oct 2011 , 3:34am
post #10 of 14

I too make my own MMF ..but found once I add color it tends to crack and not roll out as smooth. Usually its just for small accents but concerned if I wanted to cover and entire cake. I have with it without color and was fine,,but again once added seems to not be as smooth..any tips?

ALVARGA Posted 4 Oct 2011 , 11:17am
post #11 of 14

I keep just basic white fondant in my pantry. I do not color until I am ready to use. I color it the night before or early in the day before I need to use it to let it sit and let the color develope. But when I do have some colored fondant left over I store it and use it when I need it. It does get a little dry but I just knead in some Crisco and knead it until it is nice and smooth. HTH

SHYLERScakes Posted 4 Oct 2011 , 11:49am
post #12 of 14

ALVARGA: how long can you store mmf?

ALVARGA Posted 4 Oct 2011 , 10:25pm
post #13 of 14

I go through it pretty quickly but I know that I have had it as long as 4 weeks. Just make sure that it is well wrapped and keep it in an airtight container. Don't color till you need it because the color will fade. HTH

SHYLERScakes Posted 4 Oct 2011 , 11:57pm
post #14 of 14


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