How Much Fondant Will I Need?

Decorating By Wandootie Updated 3 Nov 2005 , 6:11am by gma1956

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Wandootie Posted 2 Nov 2005 , 4:44pm
post #1 of 8

Can anyone tell me how much Fondant I will need for the following:

6 inch round 2 layer-torted

8 inch round 2 layer-torted

10 inch round 2 layer-torted

12 inch round 2 layer-torted

The wedding is Dec 3rd and the Bride just called and decided she wants Fondant instead of Buttercream. I'm losing my mind here...I never even worked with Fondant before. HELP!

Thanks,

Wanda

7 replies
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ngarza07 Posted 2 Nov 2005 , 4:53pm
post #2 of 8

I did my first fondant wedding cake around 6 years ago and thoroughly enjoyed it. I used Wiltons and everyone at the wedding peeled it off.
Since joining this site I am so happy with the MMF discovery. You'll love it. It tastes great and is easy to make. You can make it in advance and practice rolling it out. The wilton box gives a guideline for how much to buy per layer. Try using that as a guide. You can even try looking for it on their website. The MMF recipe makes about 1 1/2 times the amount in a box (anyone else think this is accurate). If you make extra, it'll keep for a while. If it gets hard, just pop in the microwave. I made some MMF six weeks ago and have used the extra for cookies and plan on using it for Thanksgiving cookies as well. It really goes a long way.

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Lemondrop Posted 2 Nov 2005 , 4:55pm
post #3 of 8

I'm new to fondant, and I'm not a fan of the wilton stuff. I make the MMF last night for my course III cake, and it was just as easy to work with, a fraction of the price & actually tasty!! Here's a link

www.cakecentral.com/cake_recipe-1949-3-Marshmallow-Fondant-MMF.html

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alimonkey Posted 2 Nov 2005 , 7:43pm
post #4 of 8

http://www.earlenescakes.com/Fondantchart.html

Here's the chart Earlene uses. She include the amount you need to start with and the amount you actually use on the cake (the rest you can knead back in and reuse.)

I wouldn't follow Wilton's recommendation. They recommend using fondant that's 1/4" thick. Can you imagine biting into that? YUCK!

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ngarza07 Posted 2 Nov 2005 , 7:53pm
post #5 of 8

Earlene's chart uses more fondant than the Wilton chart.

Based on my calculations I figure you'll have to make around four - five batches of the MMF.

You'll have some left over, but thats expected because you need to roll big enough to have overhang to trim.

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MrsMissey Posted 2 Nov 2005 , 10:39pm
post #6 of 8

Here is the link to the Wilton fondant chart:
http://www.wilton.com/wedding/makecake/fondant/fondantamounts.cfm

I think their estimates are a little high though but good to use as a guide

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SherisEdibleDesigns Posted 3 Nov 2005 , 4:46am
post #7 of 8

I'm not sure how much I can actually help you since I worked with fondant for the very first time today. I have to say it was actually a pleasant experience. I've heard the horror stories and how nasty it tastes and how it is so hard to use....I found everything to be the exact opposite. The Wilton brand fondant was actually ok tasting, I've never tried MMF so I can't compare. It was easy to roll out and add color to. I wouldn't fret if I were you. I'd start making tons of little 6 inch practice cakes and practice covering them in fondant. I know you are supposed to use a layer of buttercream or some icing underneath fondant (incase you didn't know). I would just practice with the Wilton stuff unless you plan to make your own fondant. Everyone here at CC seems to say using homemade fondant or even MMF proves to be easier than Wilton so if you master using the Wilton stuff, you'll for sure be able to use anything else. Best of luck to you, hope to see pictures too!

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gma1956 Posted 3 Nov 2005 , 6:11am
post #8 of 8

Don't fret about using it. I used fondant for the first time during the summer. I started out just making decorations for cakes. But in Ocotober I had a wedding cake that the bride wanted her whole cake covered with fondant. I really needed to use it because of the conditions for the cake. It was outside in the mid afternoon in South Texas. Not only that, but the cake table was right out in the sun.


Needless to say, I think I made 5 batches of the MMF fondant and I did not use it all. This was the first time I had used it to cover a cake and I LOVED it. I was so much faster than using buttercream and I think it gives the cake a much more finished look.

I had read to use powdered sugar to cover your work area with when rolling out the MMF. I discoverd that the powdered sugar actually did not work as well as Corn starch. I just sprinkled the corn starch liberally over the heavy plastic which I use to cover my table and started rolling a round ball of MMF out. I just kept the cake I was covering close at hand and kept holding the cake over the rolled out fondant measuring to see if it was large enough. Make sure to move your fondant around a bit every once in awhile, while rolling or it will stick in places. I just rotated the fondant and sprinkled a little more corn starch on my work area every little bit.

Relax and enjoy it. It will not be hard. You will be suprised. I try to use the MMF on all my cake now, it is that much easier.

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