Store Bought Fondant Vs Mmf
Decorating By travelingcakeplate Updated 24 Aug 2007 , 11:39pm by vdrsolo
Which type do you prefer to work with? Why? I can't decide?
If you have never used fondant before, a store bought brand, even Wilton is great. It helps you to understand how it should feel and work.
Then, making it yourself is always less expensive. Most recipes are great, once you get the hang of how it is supposed to feel so you can hold back or add sugar and/or shortening as needed.
I usually make mine, but I use Wilton (bought with a coupon) for display cakes.
I tried Satin Ice a couple days ago, and I can't use it. It does taste very good and has a light texture, but it gets way too sticky for me to roll out even with powdered sugar. It just tears and becomes sticky goop. I don't know if maybe I'm doing something wrong, but the Wilton is much easier for me to work with. I've never made my own. Much easier for me to go pick up a package 
I use MMF because I am cheap. But I tell you what, if I ever had a big cake, like more than 2 tiers, I would NOT use MMF. It tastes good, and is cheap, but OMG is it hard to work with. It takes patience. I can't wait until I can just buy big tubs of Satin Ice.
Second time posting this and I'm hoping to convert you all.....
If you can do that sweet marshmallow fondant goo stuff for your kiddie's then I highly recommend doing real fondant for the adults. Instead of buying that expense store brand and breaking the bank try making your own!
It is soooooooooooooo very, very, very easy! Besides you never see a MMF recipe in any of Toba, Nicholas, Debbie, or Colette's books! The hardest thing about this recipe is picking up the glycerin from Michael's.
Here you go......
1 package unflavored gelatin (I use Knox Gelatin) (A box has about four pkgs-I think.)
(I'm thinking the pkg is about 1 tablespoon.)
1/4 cup cold water
1/2 cup glucose syrup (I use Karo syrup)
1 tablespoon glycerin (Wilton carries it and it can be found at Michaels.)
2 tablespoons shortening
1 teaspoon flavoring
8 cups (about two - 1 pound bags) sifted confectioners' sugar
Soften the package of gelatin in the cold water after till it gets thick - about 2 minutes, in the meantime set up a double boiler and when the water begins to boil add gelatin mixture, Karo Syrup and glycerin.
Add shortening and just before it melts all the way, remove from heat and stir in flavoring. It should be lukewarm.
Put 4 cups powdered sugar in your new KA Bowl from Lowes and make a well in the center and using a wooden spoon, stir in the mixture. Turn on your new Artisan KA White-on-white Mama Janet that you purchased from Lowes oh wait thats my mixer and mix in sugar and add more a little at a time, until stickiness disappears. Dough hook is just fine and so is the paddle. Turn out on your counter and knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Best used after resting 24 hours.
Walla you made real grown-up Fondant for grown-up taste buds! Cover your cake with your frosting, your choice and then add the fondant. TaDa, you are done.
i buy satin ice in 20 lb containers. its consistant, tastes good, smells good, LOOKS good. its very soft and pliable. it rolls THIN!!!! i usually roll it to about 1/8" to cover a cake. it literally goes twice as far as mmf. i used to use mmf at first, but personally i think it is more of a kid icing. its basically marshmallow sugar dough. i planned on using it for my first wedding cake last spring until i realized how unappealing it was to most adults in general. i found satin ice and i will not go back to mmf. its messy, inconsistant with lumps, offwhite, and after factoring in my time to make it plus ingredients, it costs me just as much to do mmf that it does for me to buy satin ice in bulk. when i put it on a cake, its rare that i see it removed and left on the plate like wilton or mmf. www.intotheoven.com excellent prices, service and fast low shipping costs.
Maybe I got a bad batch of Satin Ice then?? I should give it another go perhaps
Sorry to ask questions inside your thread!! Just wondering what Im doing wrong since everyone else loves it.
Maybe I got a bad batch of Satin Ice then?? I should give it another go perhaps
Sorry to ask questions inside your thread!! Just wondering what Im doing wrong since everyone else loves it.
where do you live? is it overly humid? dry? hot? did it get wet? are you overcoloring or flavoring it that the texture might change?
i buy satin ice in 20 lb containers. its consistant, tastes good, smells good, LOOKS good. its very soft and pliable. it rolls THIN!!!! i usually roll it to about 1/8" to cover a cake. it literally goes twice as far as mmf..
HuH, I love MMF....I have rolled it as thin as a sheet of paper to cover a cake with before, because I didnt have time or energy or ingredients to make another batch (it was for a cake class). I have had no problems with it. There are a lot of different MMF recipes out there though, so it might depend on which one you use and the humidity, etc where you live. I will keep this topic so that I can try TipTop57's fondant recipe sometime! I love how smooth a fondant covered cake is, but no one in my family likes it over buttercream. LOL......
I tried Satin Ice a couple days ago, and I can't use it. It does taste very good and has a light texture, but it gets way too sticky for me to roll out even with powdered sugar. It just tears and becomes sticky goop. I don't know if maybe I'm doing something wrong, but the Wilton is much easier for me to work with. I've never made my own. Much easier for me to go pick up a package
Same thing with me.....it was so sticky!
It did taste alot better though. I wonder what we're doing wrong?
When it is sticky, what should I put it on? Powdered sugar, shortening, or what?
I'm sure everthing gets better with practice...I just hate wasting my Satin Ice!
OK TipTop57, I am going to try making this fondant and see how I like it. I have some cakes to do next month and I was going to buy either Satin Ice or Fondx but personally, I don't really want to spend the money and shipping costs too. So I am going to try your recipe and see how I like it. Thanks so much.
sunflowerfreak
Maybe I got a bad batch of Satin Ice then?? I should give it another go perhaps
Sorry to ask questions inside your thread!! Just wondering what Im doing wrong since everyone else loves it.
where do you live? is it overly humid? dry? hot? did it get wet? are you overcoloring or flavoring it that the texture might change?
I live in Maryland. It has been in the 60's all this week. It's been really cool out, no humidity all week. It wasnt wet, it was sealed in the container, and I didnt color or flavor it. I have NO idea!!!
OH, and my husband and I both agreed that it tasted the same as the Wilton, just not as chewy. So maybe I did get a bad batch??
I love Satin Ice!! For the life of me, I cannot get MMF the same consistency as Satin Ice, it's not as pliable. I use homemade MMF for fondant accents, but when I need to cover a wedding cake, I use Satin Ice. I don't have time to make my own fondant, and time is money! That's why I have the markup for fondant cakes, to pay for the ingredients.
Quote by @%username% on %date%
%body%