Homemade Fondant

Decorating By alliebear Updated 15 May 2007 , 3:39am by alliebear

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alliebear Posted 10 May 2007 , 2:07am
post #1 of 34

is there a reason why homemade fondant has to rest 24 hours before using?

33 replies
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NewbeeBaker Posted 10 May 2007 , 3:03am
post #2 of 34

I heard it is to allow the powder sugar to absorb all the way for MMF. Not sure the reason for other fondants people make though=(

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Wendoger Posted 10 May 2007 , 4:51am
post #3 of 34

If your talking about MMF (marshmallow fondant) it doesn't have to set...you can use it right away... thumbs_up.gif

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Biya Posted 10 May 2007 , 11:13am
post #4 of 34

I've also read to let it rest. But I always make mine right before I use it and I've never had a problem. I'm wondering if there's something I don't know?

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LittleBigMomma Posted 10 May 2007 , 11:23am
post #5 of 34

I make MMF and use it right away. Never have any problems. Don't know the reason for the overnight rest.

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paolacaracas Posted 10 May 2007 , 11:47am
post #6 of 34

I think is because gelatin and glucose are still soft from melting it to mix with the sugar, you need to let everything go back to solid stage. If not, is too soft and it rips apart more easy

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alliebear Posted 10 May 2007 , 9:33pm
post #7 of 34

what is the difference between marshmellow fondant and regular fondant

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NewbeeBaker Posted 10 May 2007 , 9:41pm
post #8 of 34

Ingredients and the way it is made=) I make MMF from this recipe and love it. I add extracts to it in place of the water and it makes it yummy...

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

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

My next one to make of MMF is Rhonda's Ulitmate, everyone is raving about it and here is the link to it...

http://www.cakecentral.com/cake_recipes_id-add_box-3183.html

Here is a different fondant recipe(not MMF) that CC members said is great....

http://www.cakecentral.com/cake_recipe-2127-27-Toba-Garretts-fondant.html

And this one I want to try soon made by sophiebelle, it is made with jello and sounds so yummy!

http://www.cakecentral.com/cake_recipe-3413-26-SophieBelles-Jello-Fondant.html

So as you can see, each one has different ingredients and process. And of course the MMF recipes are super cheap to make! HTH some, Jen

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smbegg Posted 10 May 2007 , 9:51pm
post #9 of 34

I always use mine right away and do not have problems

Stephanie

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doescakestoo Posted 10 May 2007 , 9:54pm
post #10 of 34

It also tastes better the next day. IMHO. And it is easier to roll out and use.

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Schmoop Posted 10 May 2007 , 9:54pm
post #11 of 34

Does anyone know...in Toba Garrett's recipe, the glycerin is optional, what would be the result difference if it was not added?

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mizshelli Posted 11 May 2007 , 12:10am
post #12 of 34

MMF makes the most BEAUTIFUL roses. I used it instead of gumpaste tonight and I loved the way it handled. The roses look real. Just wish I had some pink chalk to dust them. I am gonna use Luster Dust tho.....
Try MMF you will LOVE it.

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paolacaracas Posted 11 May 2007 , 1:41am
post #13 of 34
Quote:
Originally Posted by Schmoop

Does anyone know...in 's recipe, the glycerin is optional, what would be the result difference if it was not added?


Glycerine keeps the fondant soft. A fondant without glycerin dries hard over the cake. Also is there for shine.

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alliebear Posted 12 May 2007 , 4:35pm
post #14 of 34

i have tried toba's recipe and found it not to have enough strech and even with the glycerine it dried out a bit when i was working with it

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alliebear Posted 12 May 2007 , 7:06pm
post #15 of 34

also is there a difference when working with mmf compared to regular fondant?

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Wendoger Posted 12 May 2007 , 8:50pm
post #16 of 34

I believe MMF has more elasticity than regular fondant.
icon_smile.gif

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Schmoop Posted 12 May 2007 , 9:37pm
post #17 of 34

And it does not dry out like regular fondant.

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bobwonderbuns Posted 12 May 2007 , 10:57pm
post #18 of 34

And it's MUCH cheaper to make! icon_biggrin.gif

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doescakestoo Posted 12 May 2007 , 11:12pm
post #19 of 34

I still love working with Homemade Fondant. Not a fan of marshmellows unless they are homemade also. Too old fashioned for my own good.

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alliebear Posted 14 May 2007 , 4:22pm
post #20 of 34

i did make the mmf to try it ... wow it can get a bit messy... maybe it was because i didn't know what i was expecting but what a sticky mess. i did make the choc mmf it turned out alright it went a bit stiff but it worked out ok... i am going to try rhonda's mmf recipe next
i still like regular fondant

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bobwonderbuns Posted 15 May 2007 , 12:11am
post #21 of 34

Just make sure when you make MMF, any recipe, you grease thoroughly everything that may come in contact with it (the bowl, the counter, the spoon, your hands, etc. etc.) Otherwise you'll have a marshmallow nightmare! (Don't ask me how I know that! icon_confused.gif)

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jen1977 Posted 15 May 2007 , 12:26am
post #22 of 34

I used to be a die hard mmf user, until I made this one....

http://www.cakecentral.com/cake_recipe-3663-Michele-Fosters-Delicious-Fondant.html

Now, I'll never go back t ommf. Tastes MUCH better, not nearly as messy, don't have to worry about pits, and it's so much easier to roll out.

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step0nmi Posted 15 May 2007 , 12:34am
post #23 of 34

Does MMF dry hard at all??

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Schmoop Posted 15 May 2007 , 12:34am
post #24 of 34

I just made Toba Garrett's fondant this morning and it has been in the fridge for about 8 hours. It does not seem to be firming up like store bought fondant. Anyone ever made this one and what are your opinions. I am just using for decorations, not covering.

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Schmoop Posted 15 May 2007 , 12:36am
post #25 of 34

I usually make MMF, but if i need something hard, I use regular fondant. I never have luck with it drying real well and i am in a very dry climate.

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wolfley29 Posted 15 May 2007 , 12:43am
post #26 of 34

Schmoop, I use Toba Garrett's recipe all the time. If I need an item to harden up, I use a little bit of gum paste added in, or if I don't have any made, I will add in Gum Tex (I always have a can for emergencies). I love her fondant, and get better results from it than most others. Although, now that I can order from DecoPac, I will use that for most orders.

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step0nmi Posted 15 May 2007 , 12:44am
post #27 of 34
Quote:
Originally Posted by wolfley29

Schmoop, I use Toba Garrett's recipe all the time. If I need an item to harden up, I use a little bit of gum paste added in, or if I don't have any made, I will add in Gum Tex (I always have a can for emergencies). I love her fondant, and get better results from it than most others. Although, now that I can order from DecoPac, I will use that for most orders.


OOO! That's good to know! Thank you! I will have to get some!

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Schmoop Posted 15 May 2007 , 12:46am
post #28 of 34

Thanks wolfley29...I have my gum tex and tylose handy...I think I may be a little imaptient. My MMF always needs to rest before I can use it.

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step0nmi Posted 15 May 2007 , 12:51am
post #29 of 34

I have made MMF for the first time yesterday and I love it!!! I felt like I needed mine to rest as well! I will be using it VERY soon!

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Kazoot Posted 15 May 2007 , 12:58am
post #30 of 34

I finally am braving fondant!!!!!! I made the MMF recipe off cc and I like it. I put a bit of butter flavor in mine, too. I did not use cornstarch on the counter, I used crisco all over everything. Much easier that way. I also did not use my KA mixer. I had read where it burned them out???? I made my first ever fondant bow and It turned out great. I had to let the loops dry for a couple days plus I tried draping them over a handle, but they were too elongated. So, I laid them on their sides and they were nicely shaped then. They dried great. HTH

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