Cake Central › Cake Forums › Cake Talk › Cake Decorating › Scratch-Made Fondant vs MMF and Prepackaged
New Posts  All Forums:Forum Nav:

Scratch-Made Fondant vs MMF and Prepackaged

post #1 of 16
Thread Starter 

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?

jen

post #2 of 16
I 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.
I homeschool because I don't believe in the mass production of human beings.
Reply
I homeschool because I don't believe in the mass production of human beings.
Reply
post #3 of 16
It 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
post #4 of 16

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. :)

I homeschool because I don't believe in the mass production of human beings.
Reply
I homeschool because I don't believe in the mass production of human beings.
Reply
post #5 of 16

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……..my 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. 

post #6 of 16

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. 

HTH

Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
Reply
Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
Reply
post #7 of 16

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. 

elsewhere.
Reply
elsewhere.
Reply
post #8 of 16
@debbyJG, you mentioned you sell your fondant on Etsy. How do we check it out? I'd love to try yours.
Lyndi M.
Reply
Lyndi M.
Reply
post #9 of 16
I'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.
post #10 of 16

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).

post #11 of 16
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.
post #12 of 16
Ingredients 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!
elsewhere.
Reply
elsewhere.
Reply
post #13 of 16
Quote:
Originally Posted by howsweet View Post
 

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).

 

HAHA! So true! Although, I'd kind of like a marshmallow tree..right next to a ganache stream by a field of sugar flowers. 

:-D

Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
Reply
Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
Reply
post #14 of 16
Quote:
Originally Posted by lyndim View Post

@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 www.etsy.com/shop/HomeRunCakesLLC
I homeschool because I don't believe in the mass production of human beings.
Reply
I homeschool because I don't believe in the mass production of human beings.
Reply
post #15 of 16

So is that $3.60 a pound?

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Scratch-Made Fondant vs MMF and Prepackaged