Scratch-Made Fondant vs MMF and Prepackaged

Decorating By ellavanilla Updated 27 Sep 2013 , 4:10pm by howsweet

ellavanilla Posted 26 Sep 2013 , 3:42am
post #1 of 17

I've been reading threads about fondant because I'm trying to expand my skill set. The few times I've tried to cover a cake using Wilton fondant, it immediately cracks at the edges. 


I've read mixed reviews from people here about MMF but I'm wondering,

why go to all the trouble of melting marshmallows and dealing with that sticky mess when you can use a corn-syrup recipe and make it from scratch?


Does anyone make their rolled fondant from scratch?


16 replies
DebbyJG Posted 26 Sep 2013 , 4:03am
post #2 of 17

AI do, and I like it so much I even sell it on my etsy store. I've found it tastes better than any store fondant I've ever tried, so I see no need to go back to the tub o' chemicals.

morganchampagne Posted 26 Sep 2013 , 7:02am
post #3 of 17

AIt is actually not so sticky if you grease everything that's going to come in contact with the marshmallows. The messy part for me is when I start with the powdered sugar. My MMF also has corn syrup in it. I don't have some of the problems others report.

The consensus seems to be no matter how you make it is cheaper than pre packaged. But it's my understanding that once you get to a certain amount of orders it becomes worth it to just buy the fondant. Stability is another reason people buy pre packaged.

I have tried it but I hear nothing but good things about Michelle fosters fondant. I mean have NEVER heard a bad word. Maybe you could try that

DebbyJG Posted 26 Sep 2013 , 8:49pm
post #4 of 17

Mine is much, much cheaper than buying store bought.  I regularly make 20-30 pounds at a time, and the cost for me is a fraction of what I'd even pay for a 5 pound tub of ready made. (I don't make MMF, I forgot to  mention that before. I think MMF is, most of the time, too shiny and squishy-looking for the finish I'm looking for, particular for wedding cakes.)


And I refuse to put a bunch of unpronounceable chemicals on my cake, which every packaged fondant contains, so I just make my own.  The only cost for me, really, is my time. And the muscle needed. So I just look at it as my arm workout for the days I make the fondant. :)

bahamabread Posted 26 Sep 2013 , 8:57pm
post #5 of 17

Marshmallows have the ingredients that you put into the homemade fondant. I use that. I think its easy, cheaper, it  is a lifesaver many days when u just don't have the time to make the "real thing". I think it tastes pretty good too…… children eat the scraps gladly!!!

   If you are new into fondant, MMF is the easy way to go. Maybe as you get more adept with it, u can go to other more expensive, harder to make fondant. Thats my experience. 

sixinarow Posted 26 Sep 2013 , 9:06pm
post #6 of 17

I started out using marshmallow fondant, tried pre-made and have settled with homemade. The homemade tastes better, I like being able to mix up however much I need and it covers better than mmf. MMF can pit pretty easily, which I didn't really notice until I used a Michele Foster's recipe and it was so much smoother in comparison.  (I want a smooth finish.)  Marshmallow fondant does not hold up in humidity at all. The homemade and pre-made does. Pre-made is more expensive, but a time saver if you're in a crunch. It just depends what you need it for! I think they all have their place, but I will never use marshmallow fondant again, personally. 


kikiandkyle Posted 26 Sep 2013 , 9:26pm
post #7 of 17

I started with Wilton, went to MMF and now make my own using Toba Garrett's recipe. I don't mind MMF but I think it's actually cheaper to do it all from scratch. 

lyndim Posted 26 Sep 2013 , 9:43pm
post #8 of 17

A@debbyJG, you mentioned you sell your fondant on Etsy. How do we check it out? I'd love to try yours.

steph owens Posted 26 Sep 2013 , 10:18pm
post #9 of 17

AI'm also interested in other ways to make it. I make the MMF now and usually get frustrated due to ripping easily. Although I'm new as well, only have done a hand full of fondant cakes but I'm usually throwing something across my kitchen by the end. It does taste delish though, I flavor it the same as I would my icing.

howsweet Posted 26 Sep 2013 , 11:17pm
post #10 of 17

People always talk about marshmallow fondant being so natural because it just contains marshmallows. You don't pick them off a tree like an orange or something. Here's a comparison of the ingredients. The only one I wasn't familiar with was Tetrasodium Pyrophosphate from the marshmallow ingredients. And for anyone who doesn't know, acetic acid is the same compound that makes vinegar acidic.



Marshmallows: Corn Syrup, Sugar, Dextrose, Modified Corn Starch, Water, Gelatin, Tetrasodium Pyrophosphate , Artificial Flavor, Artificial Color (Blue 1).


Satin Ice Fondant:  Sugar, Corn Syrup, Palm Oil, Natural and Artificial flavor, Gum Tragacanth, Glycerin, Cellulose Gum, Modified Corn Starch, Potassium Sorbate, Acetic acid, Titanium Dioxide (color).

howsweet Posted 26 Sep 2013 , 11:24pm
post #11 of 17
Also, when people say it's cheaper - they are usually comparing it to the price of fondant sold at insane retail prices. If you're selling cakes, it's best to buy your ingredients wholesale as much as possible. I don't know what the cost of marshmallow fondant per pound is - but with my new supplier, I'll be paying about $2 per lb for regular fondant.
kikiandkyle Posted 26 Sep 2013 , 11:58pm
post #12 of 17

AIngredients in mine are sugar, corn syrup, gelatin, glycerin, almond extract.

I once considered making my own marshmallows and turning them into fondant rather than letting then set up. But it seemed like too much work!

DebbyJG Posted 27 Sep 2013 , 1:19pm
post #14 of 17

AI don't know if we are allowed to post things like that on this board, so if it gets deleted feel free to PM me. But it's

DebbyJG Posted 27 Sep 2013 , 1:20pm
post #15 of 17


Original message sent by lyndim

@debbyJG, you mentioned you sell your fondant on Etsy. How do we check it out? I'd love to try yours.

I don't know if we are allowed to post things like that on this board, so if it gets deleted feel free to PM me. But it's

howsweet Posted 27 Sep 2013 , 4:09pm
post #16 of 17

So is that $3.60 a pound?

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