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?

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!

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?

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!

Shuswapcake
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?

homemade fondant is very rewarding. Don't forget to check out the other fondant recipes on this site (e.g. MFF: http://cakecentral.com/recipes/7446/michele-fosters-fondant). 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.

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! There might be a benefit I am not aware of!

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.

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?

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

ALVARGA: how long can you store mmf?

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

thanks!