Hi my name is terrie an im brand new at all of this. i just started wilton class my teacher did tell us that thier was someone on this site whom had a wonderful marshmellow fondant yesterday. i just want to find a new hobbie, life, or friends! iI have been in a neck an partial body brace for a year now. i lifted to much weight at work as a retail mgr an my disc went toward my spinal cord causing almost quadrapalgic. my neuro sergeon worked miracles an mybe with good mixer i can do what I like an everyones suggestions from the pro's like yourself.
do i add powdered sugar along with the marshmallows to melt and if so how much ?
i've never used fondant before & was wanting to try it....are the pre-made boxes any good that you just add water & roll or should I try using a home made recipe.....
this is my question to all cake artists. If the foundant dries out so easy and fast how does it do on the cake when the customer gets it , also can you refrigerate it or cover the cake & how for in advance can you make the cake ? I have never tried covering a cake with fondant on it (except I did a little character on top of a cake and that dried out) I'm new to the whole cake world BUT LOVING IT so far ! PLEASE I need all the suggestions I can get THANK YOU IN ADVANCE FOR YOUR HELP
koockycookie I have found the when you cover a cake with fondant the cake and the buttercream underneath keep the fondant soft. I have made a cake a day in advance and it still is great. I'm not sure about refridgeration because I don't refridgerate mine. Hope this helps :)
koockcookie, don't refrigerate when using fondant, it perspires and then you have a gooey mess. I find the fondant actually helps keep the cake moist. I have had brides tell me that they froze the top of their cake (fondant covered) and froze the accompaning cakes (buttercream covered) and the fondant covered was more moist and held it's flavor. Happy Baking!
I can't wait to try this!!! I hate covering cakes with store bought fondant, because it doesn't taste good and I'm hoping that this will change my mind! :-)
i used this on a 4 tier wedding cake,i loved it!! the taste,texture, and the ease of use, it does take some upper arm muscles to get it to the right consistancy, but it is totally worth the work, it was a hit!!
I store mine in the refrigerator and have never had it perspire. I coat it lightly with shortening, wrap it tightly in saran wrap and then put it in a zip log bad.
Why is this in the Sugar free area?
How much does this make?
I have used MMF for years, and have always refrigerated my fondant covered cakes. They never sweat (but, it could have something to do with your humidity). Only thing that occurred once, is when it was being displayed on a wet, humid day. It got shiny. I STORE mine double wrapped (plastic and ziplock) in dark cool cuboard. I'v had it last for months. Also, a cake once covered, I have kept in refrigerator for up to 5 days and it was still great. MMF works like a fantastic sealer.
I also would like to know why this is in the sugarfree area...
I have a question for you guys and hope someone could answer me: I covered a hand-bag cut out cake with MMF and it turned out to be 'rubber like' cover - PLEASE help me to get this right. It could be that I used MMF as soon as I made it - should I have kept it one day or two prior to use it on the cake? PLEASE HELP... Many thanks
PS. I did not use shortening when I melt MM - but I used shortening on mt hands when kneading MMF.... Please tell me what I did I do wrong????
works every time...very easy and very reliable!!! thank you for sharing :)
The shortening is just for your hands to knead INTO the fondant.....you may have overlooked your marshmallows....and you are supposed to let your fondant rest overnight before using...especially of covering a cake but I really don't think that wipuld make it rubbery.....try try again!!!