Anyone in here decorate cakes?

[Nicolepa]

Marshmallow Fondant

I want to make this for cakes that I am doing this week. I have found several reciepes. I would like to try this one http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=77236 The question is this, I bought large marshmallows instead of Mini, what difference is there? Would I use the same ammount? Thanks for any help!

The only real difference is it will take longer for the big marshmallows to melt. You will have to stop and mix thm up more so they melt evenly w/o burning.

 

[lisa_mae]

Marshmallow Fondant

I want to make this for cakes that I am doing this week. I have found several reciepes. I would like to try this one http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=77236 The question is this, I bought large marshmallows instead of Mini, what difference is there? Would I use the same ammount? Thanks for any help!

i love marshmallow fondant, its all i basiclly use. The recipe i use is
1 (16 oz) bag mini marshmallows
2 tbsp. water
1/4 c. crisco
2lbs powdered sugar.

Like Nicolepa said big marshmallow don't make a difference just make sure you stir more often then with the mini.

 

[C.Ann]

Wow!! How did I ever miss this thread? I've been so excited to find two cake shows to watch on tv - "Cake Boss" and "Amazing Wedding Cakes" - and I just clicked on the last page of this thread and saw all of these gorgeous cakes!! I love seeing the cakes on those shows - such talent - and obviously a LOT of talent here too!!

So I'm subscribing to this thread and when I log on again, I'm going to start from page one.. You folks are amazing!!!

 

[Disney*Dreamer]

Thank you both for responding! So with the larger marshmallows, would I still use the 16oz bag?

Also, Lisa, I like your reciepe better, because of the crisco, seems like your's would be less likely to be dry and crack. Can you tell me if you ever make chocolate? I read somewhere to add 1oz of melted chocolate and 1tbs cocoa. Thanks for any help, some of it needs to be black, so I was thinking that chocolate would be easier to get to black.

i love marshmallow fondant, its all i basiclly use. The recipe i use is
1 (16 oz) bag mini marshmallows
2 tbsp. water
1/4 c. crisco
2lbs powdered sugar.

Like Nicolepa said big marshmallow don't make a difference just make sure you stir more often then with the mini.

 

[Nicolepa]

Thank you both for responding! So with the larger marshmallows, would I still use the 16oz bag?

Also, Lisa, I like your reciepe better, because of the crisco, seems like your's would be less likely to be dry and crack. Can you tell me if you ever make chocolate? I read somewhere to add 1oz of melted chocolate and 1tbs cocoa. Thanks for any help, some of it needs to be black, so I was thinking that chocolate would be easier to get to black.

Yes, 16 oz is 16 oz big or small. I can't comment on making chocolate fondant. I personally do not like working with MMF and have only made it once. (Although I think I am one of the few who feels that way.)

 

[C.Ann]

Sorry this is so long - I'm up to page 32 so far..

Here are some, actually, a lot ) of pics, they aren't really great because they are at least 2-3 years old!

Here's a picture...

[/IMG]

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THE WAIT IS OVER!!!

Dress up trunk cake

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Gorgeous cakes everyone!!! Such Talent!!

 

[lisa_mae]

Thank you both for responding! So with the larger marshmallows, would I still use the 16oz bag?

Also, Lisa, I like your reciepe better, because of the crisco, seems like your's would be less likely to be dry and crack. Can you tell me if you ever make chocolate? I read somewhere to add 1oz of melted chocolate and 1tbs cocoa. Thanks for any help, some of it needs to be black, so I was thinking that chocolate would be easier to get to black.

I have never really had problems with my fondant cracking but if it starts to feel dry i just add a little more Crisco and its nice and smooth again. I've never made chocolate fondant, i have always just added a lot of black gel color. When I make the fondant I put the melted marshmallows and water in to my mixer with the hook attachment then put in Crisco and let mix for about 30 sec. Then i add the gel color and let mix, then add the powdered sugar(about 7 cups) then turn out on board and knead remaining sugar in or until not sticky ( doing it this way helps to stop my hands turning a bright pink from the gel color) But i have heard it is easier to get to black when you start out with chocolate, i have just never tried it.

 

[puffkin]

Hi all....sorry to jump in....but I casually glance at this thread from time to time and your cakes are beautiful. I finally decided to take the Wilton class at my local AC Moore...hopefully the session they have in July. Can anyone tell me how much the "supplies" typically cost for the classes? Just want to give DH a clear picture when I tell him I want to take the class. Just didn't have time to get through all 95 pages

 

[Disney*Dreamer]

I haven't made the chocolate either, but I am going to, I will let you know how it goes! The party has been rescheduled, so I won't make them until next week.

I meant to ask you if you had ever molded with your fondant?

I have never really had problems with my fondant cracking but if it starts to feel dry i just add a little more Crisco and its nice and smooth again. I've never made chocolate fondant, i have always just added a lot of black gel color. When I make the fondant I put the melted marshmallows and water in to my mixer with the hook attachment then put in Crisco and let mix for about 30 sec. Then i add the gel color and let mix, then add the powdered sugar(about 7 cups) then turn out on board and knead remaining sugar in or until not sticky ( doing it this way helps to stop my hands turning a bright pink from the gel color) But i have heard it is easier to get to black when you start out with chocolate, i have just never tried it.

 

[mchames]

I've made chocolate fondant by adding cocoa powder to the powdered sugar. It does make it a bit easier to get "black" this way.

Though I've gotten lazy, and when I know I'm going to need a lot of black fondant, I splurge and buy a tub of the Black Satin Ice. It makes life so much easier.

Mary

 

[lisa_mae]

Hi all....sorry to jump in....but I casually glance at this thread from time to time and your cakes are beautiful. I finally decided to take the Wilton class at my local AC Moore...hopefully the session they have in July. Can anyone tell me how much the "supplies" typically cost for the classes? Just want to give DH a clear picture when I tell him I want to take the class. Just didn't have time to get through all 95 pages

I took my 1st Wilton class a little over a year ago so i don't remember exactly what you need or how much it cost. If you ask the i'm sure they will give you the list of whats required before you register for the class, but some things you would need are the course book around $7, the course set $20, cakes fro two of the classes, butter cream for 3 of the classes, and there's some more but i can't think of it. I took mine at Joann's and used the 40% off coupons for most of the supplies.

I haven't made the chocolate either, but I am going to, I will let you know how it goes! The party has been rescheduled, so I won't make them until next week.

I meant to ask you if you had ever molded with your fondant?

yes i have molded with fondant that's all i really use when modeling things, but it can be kind of difficult if it gets to soft. I usually mix it with some gum paste so it will dry a little faster and makes it a little easier to work with. I might try to make some chocolate this week, will be needing brown fondant so well see how lazy i get.

 

[ryanshana]

I am doing a test run for my son's cake...and I want to make mickey heads. How do you make Black Fondant? Is there a special trick or just use black food coloring till you get the color that looks right?

Thanks

 

[Tweevil]

I am doing a test run for my son's cake...and I want to make mickey heads. How do you make Black Fondant? Is there a special trick or just use black food coloring till you get the color that looks right?

Thanks

Black fondant is one of the hardest to get. By time you knead in that much color the fondant consistency changes and becomes almost brittle. If you add more crisco it become slippery so to speak.
There are 2 colors I buy - black and red for that reason.

If this is not an option for you I would recommend making a chocolate fondant as the base and adding your black to that. The base will allow the color to deepen faster with less coloring. Also remember that colors will bloom once made so I would recommend making it in advance, letting it mature a bit, then reworking the dough.

Also, when making a color that require a very deep base and if you are using marshmellow as the pliable base of the fondant, mix your color in when they are melted then add your sugar. It's easier to start that method than mix black (which has a purple hue) after it's already done.

Hope this helps

 

[Tweevil]

I forgot to add that I use Americolor super black and super red as it gives a deeper color. Wilton has more purple in it than the super black kind.
+HTH

 

[C.Ann]

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Wilton 2

Fondant and GP ( I loved this class!)

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Here's the cake that pollymn had difficulty in posting!

Now I'm up to page 60..

I can't get over these cakes and how talented all of you are!! Just gorgeous!!

 

[ryanshana]

Black fondant is one of the hardest to get. By time you knead in that much color the fondant consistency changes and becomes almost brittle. If you add more crisco it become slippery so to speak.
There are 2 colors I buy - black and red for that reason.

If this is not an option for you I would recommend making a chocolate fondant as the base and adding your black to that. The base will allow the color to deepen faster with less coloring. Also remember that colors will bloom once made so I would recommend making it in advance, letting it mature a bit, then reworking the dough.

Also, when making a color that require a very deep base and if you are using marshmellow as the pliable base of the fondant, mix your color in when they are melted then add your sugar. It's easier to start that method than mix black (which has a purple hue) after it's already done.

Hope this helps

That did help...
I have also read that some people refridgerate the fondant over night and some people don't...what have you guys found to work the best?

 

[lisa_mae]

That did help...
I have also read that some people refridgerate the fondant over night and some people don't...what have you guys found to work the best?

I don't refrigerate my fondant it makes it to hard for me to work with

 

[lisa_mae]

I am doing a test run for my son's cake...and I want to make mickey heads. How do you make Black Fondant? Is there a special trick or just use black food coloring till you get the color that looks right?

Thanks

I usually just add a lot of food coloring, it does make it kind of hard to work with but its manageable. Or i will make a grey, out that were i want it on the cake, then use a mix of gel food color and vodka to paint over the grey to get a very dark black

 

[Tweevil]

I don't refrig mine before I put it on the cake. Wrapped tightly in plastic wrap and ziploc'd makes it happy.

I do refrig my cakes if they have perishable fillings or are for a day or so away. When I remove it, it sweats but I have to make sure I don't touch it. If I do it mars the finish.

 

[Tweevil]

I usually just add a lot of food coloring, it does make it kind of hard to work with but its manageable. Or i will make a grey, out that were i want it on the cake, then use a mix of gel food color and vodka to paint over the grey to get a very dark black

I do this too in a pinch - i just hate the layering to avoid streaking. Now if I could just stop being a chicken and use that airbrush - that solves all problems - well except for the lovely black overspray all over the kitchen. LOL