So I used it twice and realized how much better it tasted. The texture is awful though. It seems I have to add a TON of crisco to make it pliable and even then it's prone to tearing. I've never been able to roll it really thin either. Even though Wilton's fondant tastes terrible, it is SO much easier to work with.

I forgot to mention, my last batch of MMF fried my trusty KA too. I'll be holding a funeral for it tomorrow at 10am for those of you who want to pay your respects.

Is MichelleF's any better?

OMG what directions where you following that even suggested to use your KA for mixing fondant? I've been making MMF for quite a while and really the only other fondant I've ever used was Wilton's (while taking the Wilton classes...) and this MMF is as pliable, flexible, and smooth (if not better) than Wilton's. The recipe/directions I have followed with great results are in the Wilton discussin forum from "bunnywoman" under title "Marshmallow fondant recipe and tips for success". I have used this MMF for everything from very realistic roses, by mixing 1/3 gumpaste to 2/3 MMF, to wedding cakes, to 3-d figurines(also w/ gumpaste). Don't give up on MMF, just look at different directions, it is such a money saver...and so versatile.

I use my KA with the dough hook to make MMF all the time! It makes it sooooo much easier. Sorry to hear it blew yours! Any idea what you did different this time to make that happen? Hoping to avoid what ever it was you did.

I am kinda new to all this but I have found that warming it up a bit in the microwave works better than adding crisco. I used store bought for my first cake and then tried the MMF and haven't used the store again. Now keep in mind I am only on about my 15th cake though.

YES YES YES!!! Michele Foster's is SO SO SO much better! I used to always make MMF and I got used to it's tearing nature, but now I LOVE Michele Foster's recipe. It tastes good (and you can make it any flavor you want!) and it is so much easier to work with then MMF. Oh, and I use my KA with a dough hook as well. It's so much less messy when making fondant.

I loved the way that I could work with MMF, however my family can not stand the taste of it. They say it is TOOOOOOO Sweet. I don't know how to cut the sweetnes or make it taste better for them.

So I stopped using it. The last cake I did, I used Wilton and just told people to pick it off.

I tried making the cream cheese fondant (recipe found on here) however I couldn't get it right.

My next step is to try Satin Ice... Not sure what to do though....

Rest in Peace, little KA!
I hate MMF too! - don't like making it, can't stand the mess, and find it's unreliable. I gave up and switched to SatinIce. It's worth my sanity!

What is the recipe for that one ( Michelle F.)? I can't find it.

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

Here is the link to Michele Foster's fondant. I have not tried it yet but may just for the heck of it even though MMF works great for me. It has great reviews: www.cakecentral.com/cake_recipe-3662-michele-fosters-delicious-fondant.html

Thanks!

Can someone please tell me what kind of gelatin the recipe refers to?

I have a question. Where can I find glycerin? I'm about an hour away from a Michaels store or another cake supply store. Is there a substitute?

Problem...I clicked on the link and it was empty.

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

try Karo syup instead.

any pharmacy will have glycerine. Michele Fosters Fondant is THE BEST!!! Highly recommend it to anyone.

I made some marshmallow fondant once. I do not to chew frosting. I wish cake decorating would not have moved so much to fondant instead of Buttercream. I will not use fondant unless it is for a accent. Whenever I make a cake for friend or family they all love buttercream. So do I. I also love piping. I wish buttercream would come back as popular as it use to be.

my walmart doesn't have it

Oh No! Don't bury the mixer? How old is it? If it is really old DEFINITELY don't get rid of it!!

I fried a KA AND a DeLonghi before I learned my lesson with MMF (okay, yes, I am a little slow sometimes!)

But I had BOTH repaired. Cheaper than a new mixer and if your KA is older the new ones are just not a well made.

Totally worth it, so your KA is not dead, just in a MMF induced coma.

I personally will never make fondant again, too scared!

I havne't made it, but it's likely Knox gelatine that you get in the grocery store. It's near the Jello - usually on the top shelf. it's just plain gelatin.

After trying different ways of making MMF (there are more than you'd think on CC) this is what I came up with:

Use a large pyrex bowl (not too large for your microwave). Grease the bowl with Crisco. Pour a 16oz bag of Marshmallows into the bowl, then add 2 Tbls of water and 2 tsps of flavoring (vanilla or whatever). Microwave on high for 60 seconds, then stir with a greased wooden spoon. Microwave 30 seconds more if needed, to melt all the MMs. Now place the bowl onto a folded towel on your countertop. Pour in 1/2 of a 2 lb bag of sifted confectioner's sugar and stir with the wooden spoon. Once this is mixed in then put the spoon aside and rub a little Crisco onto your hands. Pour in a the other 1/2 of sifted conf. sugar and begin mixing with your hands. If it starts to stick to your hands just use a little more Crisco. Once a ball forms knead it a few times, then put the whole ball onto a piece of plastic wrap and wrap it up nice and snug, with no air. Put the whole thing into a ziplock bag and press out the air and seal. Now let it rest for a couple of hours or overnight. The whole process from start to finish takes only a few minutes. It took me longer to sift the sugar!

When you're ready to roll out the fondant use cornstarch, not conf. sugar. The constarch is SO much better, makes the fondant nice and easy to work with and it cleans up with a soft pastry brush once it's on the cake.


It's easy, quick, not messy and works beautifully. One note...the marshmallows need to be FRESH cause if they're not they just melt into a messy blob and they very difficult to work with. That's when you'll need all the extra Crisco. If your marshmallows are fresh you shouldn't need to add extra Crisco at all, just what you use on the bowl and your hands.

I use Rhonda's Ultimate MMF recipe and I have always had great results. I even use my KA with a dough hook and it comes out great. Took too long and messy to knead by hand.

http://forum.cakecentral.com/cake_recipe-3183-Rhondas-Ultimate-MMF.html

I have found it works better if I just leave it be for an hour or so instead of overnight. Oh and if you are going to have the fondant be all one color - coloring it while it is hot and mixing helps to get the color in it faster. I don't have the princess cookie emulsion - I have just used orange or lemon extract and it tastes like circus peanuts when I am done. It rolls out beautifully.