That’s smart!

Good 💡

Thank you, that is what I was thinking as well as greasing the Bread hook too...FYI< Wearing gloves while kneading this would help big time I think in not sticking to you :D However, I could be wrong on that??? I have no problem using bare hands, and you have to have bare hands when you are decorating to not get the little wrinkles from the gloves :D

thanks for the tip! :)

@@SugarGeekShowHi can I do this recipe with Renshaw fondant instead of Wilton or Satin Ice?

Did you add the store bought fondant when you made it?

Trish P b b. K no llklolppl

Hi Trish, it doesn't tear or dries out?

Hi Pat! Did u use the store bought fondant as well?

Do you have any recommendations? Mines doesn’t stretch as much like she does at the end.

How does it taste?

Lucky you! You're going to miss all the crappy pitfalls with regular fondant! This is a great recipe!

Have you ever used colored Wilton fondant in place of the white?

have you ever added in a extract for extra flavor instead of the water?

she did?

She did!!!!!!! I'm having the same problem.

How'd the cake go?! 🍰 I hope she had an awesome Birthday! 😄

@@macandcheesemaster6780 It was AWESOME!! So good!! Her birthday was Amazing 😀!

@@BrandyMaxwell Yaayyyy! That is so great to hear!! 😁🎉

WIlton fondant, ( in my humble opinion ) is nowhere near as good as Satin Ice. Satin ice use to only be sold in cake decorating stores or direct. I was shocked to see it at a michaels. If you are in a climate that you need more moisture, you might want to consider the "Fat Daddios" Fondant. You can not get it in a Michaels or craft store. It has a great taste and is softer and has a lot of stretch compared to a lot of fondants. It is not a really expensive fondant either. I always liked it better than Satin Ice and I really loved Satin Ice, however, b/c it was a really soft Fondant, & I do a LOT of sculpture cakes, I could not always use it when making certain things...>I hope this helps. I do think you are onto something with the Butter SHortening and I think that is brilliant. ( Smell is half the battle of taste. Thank you for that :D No matter how long or how many cakes I make, there is always a little trick you can learn to bump up your work a notch! Brilliant!

@@ajinpnw6221 Пожалуйста,напишите здесь рецепт мастики/Ютуб сделает мне перевод😊.

Thank you gintele!

A little sweat on the fondant does not hurt the fondant. I don't freeze my cakes, they only need to be chilled in the fridge to make the butter harden up and then cover in fondant quickly. A little bit of cornstarch on the surface of the fondant can help with stickiness or working in a cold room.

@@SugarGeekShow thank you so much. How long do you leave it in the fridge. Mine never gets hard enough. Maybe I am not leaving it long enough. Thank you

i had the same idea, but then i thought about it and she said , so technically, for the best recipe she can use another type of fondant to make her final product;)

😂😂ikr

It's not yep it's yup.

I live in South Africa and in a very dry part and the store fondant here dries so quickly so I tried this recipe and the fondant quality is amazing and the taste is a million times nicer because it tastes like marshmallows. It doesn't dry out so I have time to work on my cake properly.

@@stephaniedeklerk5754 yess

She used a very common brand called "Satin Ice" you can find this at "Michaels Craft stores" Amazon as well. She buys a 5pd box on sale. It comes with 2 packages of fondant in the box, she then cuts one of those packages in half, heats up just a little goes a long ways. You could use other brands, but I think Satin Ice has a really good taste and is a good product for something that you now can get in a craft store. It use to be that you could only get Satin Ice at a Cake Supply store. I hope this helps :D

Maida Cz use one tablespoon of water and then one tablespoon of the gel color you wish to color the fondant. I’ve used her recipes for years. Black really is a pure black and red is a pure red.

If you search LMF fondant (Liz Marek Fondant) you can find her old videos under her cake company Artisan Cake Company. There’s a video for Black Fondant, a video for Red Fondant and Dark Purple Fondant

jsek1221 thank you!!!

Hi Clairressa! Yes just heat and pull like taffy until stretchy with shortening on your hands to condition it. Yes to adding tylose to stiffen it for toppers and such. I'll be making another video going over that in the next few weeks as well :)

Yes, you do pay for shipping. It's your $125 membership fee.

@@marysuccess2690 if you apply for their rewards credit card and pay before your grace period. You get “credit” to buy Amazon items. The membership more than pays for itself.

The Wilton Brand is NoWHere as good as Satin Ice. have you tried working with satin Ice and then with Wilton? Taste and product Satin Ice is way better..Not trying to be negative at all...If I am adding in a -pre-bought fondant ( and I think this is brillant ) I would spend a little extra to make sure it is a really good fondant with amazing stretch and taste and last a long time without turning into a rock.. Another good fondant, I am going to look at amazon for is Fat Daddios, normally not to spendy and is on the softer side with amazing flavor and stretch..

Hi, have you tried th recipe?

@@cnehndlela6536 Unfortunately I haven't yet...

I think so

I'd make the marshmallow fondant slightly darker than you want the finished product and then adding more white pre-made fondant will lighten it up. Easier than trying to dye two different fondants the same shade.

Best results is when a cake is chill cold you could have your cake ready a day before keep it in the fridge covered in buttercrean then cover in fondant next day .

How do I fix it if it gets crumbly. Not sure where I went wrong

Haha!

Mindy Taylor thank you for sticking with me all these years ❤️

Dromonijoy11 yes, that’s probably the issue

@@SugarGeekShow thank you so much for the reply. Do you know if I can remedy the situation or I should just go get wilton brand? Thank you

Glycerin and gelatin might help

Google DKF fondant, it's kosher

She has stated in a previous video it’s 3 tablespoons.

You're welcome jay!

This would be the perfect amount! Cover the biggest cake first and then work your way to the smallest. You'll have a little left over but make sure you roll it 1/16" of an inch or you wont have enough

@@SugarGeekShow thank you so much 🌹🥀🌺🌸🌻🌼

Deirdre Mebane absolutely :)

@@SugarGeekShow fantastic! Thanks! I love your videos!!!

No I havent

You can fix it using cornstarch instead of icing sugar. Knead 1 tablespoon at a time until it becomes drier. Be careful not to add too much to the fondant