Making Your Own Fondant?

Baking By YesToCupcakes Updated 19 Jul 2012 , 9:41am by girlie237

YesToCupcakes Posted 10 Jul 2012 , 1:36am
post #1 of 15

Hi : )

I'm new to fondant and picked up some Wilton pre-made fondant at Michaels just to try it out. I would obviously like to make my own to save money and make it taste better (my husband and I got married in Jamaica and our cake had a wonderful tasting fondant on it).

Has anyone made their own or have a recipe that you based yours off of? icon_smile.gif

14 replies
SPCOhio Posted 10 Jul 2012 , 1:48am
post #2 of 15

I make marshmallow fondant and never use commercial fondant because it tastes so awful. MMF is easy to make and i find it easy to work with too.

docofthedead Posted 10 Jul 2012 , 6:46am
post #3 of 15

I also make my own MMF...its so simple, and tastes really good. If I remember correctly its one bag of mini marshmallows, and one bag of pwdered sugar. grease EVERYTHING..your counter, and your hands up past your wrists. melt the MM's , dump them on the counter and add your PS...I add half of it first and kneed it in. I also add a little flavoring then, and start coloring it. I find it easier to start coloring it then, and add more color as I add the sugar until I get the color I want.
I hope that helps!!

debidehm Posted 10 Jul 2012 , 6:56am
post #4 of 15

I also make my own and love it!

My recipe is pretty much like the others that have posted before me.


8 Oz. Mini-marshmallows
2 tbls water (added to the marshmallows, then microwave on high for 1 minute)

1 Pound Powdered Sugar.

When I need to make black fondant, I start out with the chocolate marshmallows. That way I don't have to add as much coloring as I would have had I started out with the white ones. Same for when I want to make red fondant. I start out with pink marshmallows...they're usually the larger marshmallows, so I just microwave a minute at a time, stir, and nuke again if needed being careful not to over microwave them. And with those 2, you don't need to add any flavor since ones already chocolate, and the other is strawberry!

docofthedead Posted 10 Jul 2012 , 7:11am
post #5 of 15

Thanks Debidehm, I forgot all about the water. I also apreciate the tip about using the chocolate and pink marshamllows! I will have to try that soon!

tibrado Posted 13 Jul 2012 , 2:19am
post #6 of 15

anyone ever try using vegan gelatin free marshmallows? I'm curious how the MMF would hold up.

icer101 Posted 13 Jul 2012 , 2:33am
post #7 of 15

I use Carrie Biggers fondant recipe(on her dvd) or Toba Garrets fondant recipe, both very good. I also make michelle fosters c/cer . Recipe on this site. very good also.

YesToCupcakes Posted 13 Jul 2012 , 5:55pm
post #8 of 15

Awesome! I'll have to try that. Do you find that it holds up just as well or better than store bought fondant?

janicedale Posted 17 Jul 2012 , 1:15pm
post #9 of 15

They said that the best fondant to make would be marshmallow fondant. I have the recipe and I found it an easy recipe to make. I am looking forward to make this as soon as I will bake a cupcake.

didavista Posted 17 Jul 2012 , 1:39pm
post #10 of 15

I like mmf for easy quick small pieces and batches. But if I'm covering or doing a lot of rolling it's mff (Michelle Foster Fondant) all the way.

bobwonderbuns Posted 17 Jul 2012 , 1:49pm
post #11 of 15

For completely scratch fondant I recommend Michelle Foster's Fondant (found in the recipe section here.)

For semi-homemade fondant, I recommend Jennifer Dontz's fondant (recipe available on her DVD.)

I've used both for years and get rave reviews for both.

girlie237 Posted 19 Jul 2012 , 1:03am
post #12 of 15

Morning everyone,
Just wondering if anyone can assist me with this. I have seen a number of recipes on cc that ask for Cisco (Vegetable shortening) this is unavailable in Australia, well there is a vegetable shortening call Fairy or Copha but they apparently taste disgusting as I have seen a couple of people post that they are not interchangeable. If there are any Australians that have made MMF could they please tell me what they have used as a substitue. Thanks all.

KLCCrafts Posted 19 Jul 2012 , 1:48am
post #13 of 15

I always use butter instead of Crisco; as far as I know all the MMF recipes use Crisco only for greasing and butter works just fine for that.

Addictive_desserts Posted 19 Jul 2012 , 4:55am
post #14 of 15

There is a substitute called solite available in decorating stores. Or USA stock crisco and does cake decorating

girlie237 Posted 19 Jul 2012 , 9:41am
post #15 of 15

Thanks to all of you for your comments. I am giving it a go tonight.. so fingers crossed

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