Ingredients:
- 1lb of Mini Marshmallows (easier to melt)
- 1tsp Clear Vanilla Extract
- 1tsp No Color Butter Flavor
- 2tbsp of Water
- 2lbs of Powdered Sugar
- 2c of Starch
- A little bit of shortening
Instructions:
CLICK HERE for instructions.
July 19, 2007
Fondant: Marshmallow Fondant – Recipe
Posted by TheCakeStylist under Fondant, Icing Recipes, Marshamllow Fondant[123] Comments
Diary of a Cake Stylist 
July 27, 2007 at 3:55 AM
Hi,
I’ve just discovered your site and everything looks gorgeous! I have a question, I live in very sunny, very hot and very humid singapore. I’ve often found that my fondant “weeps” and slowly dissolves from the moisture in the air when I leave it out at room temperature. Will this happen with this marshmallow fondant recipe as well?
August 9, 2007 at 8:56 PM
Hi CR,
Marshmallow Fondant (MMF) will hold up until about a weather of about 75 degrees F.
I can offer a couple of solutions:
1) Work and keep cake in an air conditioned room.
2) Roll the fondant layer thicker. This proves helpful.
3) I do not recommend to place a fondant covered cake in the refrigerator (due to humidity) but I personally haven’t had any trouble when I place mine in there for only a short period of time. If you need to place the cake in the refrigerator (for a brief period of time) you can try bringing it to room temperature in the following way – Place the cake in a brown cardboard box to collect the atmospheric moisture and help the cake come to room temperature safely.
I hope this information was helpful.
August 15, 2007 at 2:24 AM
Hi
Thank you so much! Yes, I tried the recipe, it worked perfectly and my cake held up fine as long as I kept it at room temperature and didn’t refridgerate it 🙂
January 27, 2012 at 3:24 PM
k
August 22, 2007 at 6:35 PM
[…] Posted by SanDiegoGirl under Uncategorized Follow instructions to MMF recipe (https://cakestylist.wordpress.com/2007/07/19/marshmallow-fondant-recipe/). You will add the following ingredients to recipe […]
September 1, 2007 at 8:21 PM
When you say “2c of starch” do you mean 2 cups of cornstarch?
September 4, 2007 at 4:09 AM
Hi Janet,
Yes, I meant 2 cups of cornstarch but that is only an approximate. Use it as you need it when kneading (don’t need to use the whole 2 cups).
By the way. I made some marshmallow fondant for a friend’s cake yesterday, and since she doesn’t like the taste of cornstarch I only used the sugar and it came out great.
December 20, 2007 at 12:58 AM
I would like to see a continuation of the topic
December 21, 2007 at 12:30 PM
I would love to find out how Janet’s marshmallow fondant came out as well 🙂
January 16, 2008 at 8:14 AM
Can I substitue cream marshmallow (heated), similarly as substituted in rice crispie treats?
I think it might taste even better this way?
January 17, 2008 at 12:57 PM
Tony,
I have never tried subtituting marshmallows with marshmallow cream for the fondant so I can’t really answer this question. However, I have heard some people try it and have a disastrous result. Also, I think it would be more costly to use the cream instead of the marshmallows as it might take more of it. I will do some more research and come back to this question as I am curious now about this substitution.
Meanwhile, I found this recipe online (http://www.recipelink.com/mf/31/27530)for a “Fluff Fondant(using marshmallow creme)” that looks similar to my recipe. If you give it a try, either the substitution or the recipe, please let us know the results. I am curious to see if this fondant recipe with MMcream will hold for flowers or just to cover a cake.
March 11, 2008 at 3:03 PM
I just wanted to let you know that this recipe is the best I’ve ever tried! I made it for my baby’s first birthday cake and it turned out fantastic. Most people were expecting it to taste bad, and they told me as much! But were pleasantly surprised that it was not only edible, but was quite tasty. I have to agree – I’ll never use another fondant recipe again.
Thank you!
March 14, 2008 at 5:03 PM
Kimberly, I am glad to hear that.
March 17, 2008 at 1:06 PM
Hello, I am making my first fondant cake, and i was just curious… How do you make the fondant colored? Do you just add food coloring to the mix?
March 17, 2008 at 2:58 PM
Hi KC, I usually knead in my colors with gel coloring if separating the MMF into separate colors.
However, If you are doing one color for the whole batch, you can add the gel coloring in step 3, when you have all the mini marshmallows melted. Add the color mix and then proceed to step 4.
April 2, 2008 at 7:39 AM
Just wondering if you can cover a cake that’s 14″ round with MMF without it tearing. I’ve made MMF in the past and sometimes it rips, so I roll it thicker. Is there anything you can add to it to keep it pliable without ripping and tearing?
April 6, 2008 at 12:37 AM
Hi Stlcakelady,
I usually roll my MMF about 1/8″ thick so it will be thick enough for handling and for it to have stregth integrity. I think you are already doing this.
Another reason the MMF might tear is because it is too dry. Next time you do your MMF don’t add all of the sugar. If it is still dry, add water (about 1 tablespoon at a time) and knead.
When kneading, knead until the MMF has a satin shine to it.
MMF works best for covering a cake if you let it sit overnight. Rub your MMF with a thin layer of Crisco, wrap it in plastic and place inside a ziploc bag. Let it sit overnight.
I hope these tips help.
April 7, 2008 at 10:42 AM
has anyone tried using fondant on cupcakes? and also i see some beautiful photos of fondant decorating, very extrvagant swirlies and bows. how do u do that???
April 7, 2008 at 10:44 AM
what do u mean by butter flavor? can i just use regular butter?
April 13, 2008 at 6:21 PM
HI Jenni,
Thank you for your comments. I will post step-by-step instructions on how to create beautiful fondant bows. Please come back soon for details.
For MMF you cannot use regular butter as we don’t want the fat in the fondant. I say butterflavor as this is artificial flavoring and it is colorless. It will keep your fondant white. Click on link in the ingredients section to direct you to the product I recommend in amazon.
Thank you.
April 20, 2008 at 7:07 PM
Do you know if there is a food store where I can purchase the “No color butter flavor” instead of online?
August 11, 2011 at 6:57 AM
Walmart is where I get mine in the wilton department
April 24, 2008 at 1:17 PM
jenni, you can make swirls and bows w/ this recipe if you do it quite a bit ahead of time. i made several colors of this fondant, rolled it thin, cut it up into thin strips, rolled them around straws, and placed them inside my cake taker, closed it up and let it dry for almost 2 weeks. i did circles and diamond confetti as well. they turned out great – you can slide them off the straw and they stay up. bows are the same, you just make the bow halves and put them on their sides. do this at least a week early. you can attach w/ water, although i didn’t attach the swirls. this way you could make very small pieces and put onto of buttercream topped cupcakes. great idea! i think this fondant recipe works better when used a day or two after you make it… it came out a little stretchy for me when i tried using it right away.
April 29, 2008 at 12:58 PM
hey im making the mmf and i cant get the fondant right,, it just keeps on ripping no matter if i put more crisco or more water its still too dry.. should i be putting more water or do i need to add more crisco?
April 30, 2008 at 11:32 AM
Sounds like we have the same problem. I never realized that miniature marshmallows came in two different sizes of bags–10.5 oz and 16 oz. When I went back to the grocery store to get more marshmallows to try again, the bag seemed much larger and heavier, and that’s when I looked more closely. The second batch came out like a dream!
April 30, 2008 at 2:35 PM
Mandy,
I’m glad your batch came out good.
Carl,
I have posted this before, and I hope it helps:
Troubleshoot 1)Roll MMF about 1/8″ thick so it will be thick enough for handling and for it to have stregth integrity.
Troubleshoot 2) Another reason the MMF might tear is because it is too dry. Next time you do your MMF don’t add all of the sugar. If it is still dry, add water (about 1 tablespoon at a time) and knead. No crisco.
Troubleshoot 3) When kneading, knead until the MMF has a satin shine to it.
Troubleshoot 4) MMF works best for covering a cake if you let it sit overnight. Rub your MMF with a thin layer of Crisco, wrap it in plastic and place inside a ziploc bag. Let it sit overnight.
May 3, 2008 at 10:30 AM
Is the butter flavor necessary?
May 4, 2008 at 2:35 PM
Hi Adina,
The butter flavor is just for… flavor. Just substitute for 1tsp of clear vanilla flavor (i.e., 2 tsps of clear vanilla extract).
May 4, 2008 at 2:38 PM
[Do you know if there is a food store where I can purchase the “No color butter flavor” instead of online?]
HI Lisa,
If you live in the U.S., they sell the “No color butter flavor” at Michael’s.
June 3, 2011 at 5:04 PM
They also sell a Wilton brand at Walmart its a large size and its resonably priced
May 13, 2008 at 2:19 PM
I’m doing the receipy right now and i need to know how many cups of mini marshmellow is 1 lb and how many cups of icing sugar is 2lbs???
May 13, 2008 at 11:20 PM
1 lb of icing sugar = 2 cups (One pound is almost half a kilo which is equivalent to 457 grams. 1 cup is 250 grams. )
As for marshmallows, you might need to weight them. I usually buy a bag of marshmallows that is equivalent to 1 lb. If you need the metric system then use about 457-500 grams (half a kilo). Eyeball it depending on the size of the bag.
May 29, 2008 at 7:20 AM
I was wanting to see if you could tell me what I could use on fondant to make it shine. Some cakes you see sort of have that dull look, but others has a shine. Is there something to put on them that makes them shine. I have read about alcohol, but is that right??
May 29, 2008 at 10:39 AM
Hi Yolanda,
Yes, that is right. Some like to spray the fondant covered cake with vodka to give it that shine and to remove any starch.
I ususally just cover my rolling mat with a very thin layer of shortening when rolling my fondant. I flip it and cover the cake.
Another form of shine can be to brush it with some pearl dust.
May 29, 2008 at 11:46 AM
Thank you…..I will try it :}
June 3, 2011 at 5:09 PM
Yolanda I also use a hand held steamer. A rowenta clothes steamer. I stand about a foot away and steem the cake. it shines and removes any little flaws.
June 15, 2008 at 4:31 PM
How big of a cake does one batch of your fondant cover?
June 16, 2008 at 7:52 PM
Can you make edible pearls with this fondant? I am making my parents 30th anniversary cake and I am using buttercream to ice it but I was going to buy fondant to make pearls and dust them with pearl dust. Would it work with this recipe?
June 23, 2008 at 11:14 PM
Just a question, for the marshmallow fondant, what’s the equivolent ammount(number) of marshmallows (medium sized ones, the normal ones that people use for camping trips) for the fondant recipe? and is it possible to exchange butter for it? Because I can’t really have shortening and thus I have none. Thank you for the recipe 🙂
July 1, 2008 at 3:37 PM
Hi Jenn, that is a good question. I never really measured how many tiers of cake one batch of MMF makes. I usually cover cakes and use the rest for figures and decorations. I would say that for one small cake, one batch of MMF will be fine. For a multi-tiered cake, it might take 2 batches and you’ll have a little extra left over. It is always better to overstimate, and after all, the MMF keeps well.
To cover a cake, always measure its’s high and multiply by two then add the diameter. After you get this number add one inch (~2.5 cm). For example, 8″ x 3″ cake it will be:
a) 8″+3″+3″=14″
b) then add the extra inch: 14″+1″=15″.
This is the diameter you will need your fondant to be.
July 1, 2008 at 3:47 PM
Angie: Yes, you can make pearl with this MMF recipe. Just make them ahead of time to allow them to dry and harden.
Mel:
Marshmallow question- regular marshmallow should work fine if you cut them in to small pieces (maybe the size of mini marshmallows). The reason lies in that they would melt faster and not burn the marshmallow.
Shortening question: The amount of shortening that I use is the tiniest itsy little bit. I’m not sure if butter will work, but once I was out of shortening and I used a very little tiny amount of vegetable oil to grease my bowl and that worked fine. Make sure you only apply a very thin layer to the bowl just to prevent from sticking. A very thin layer to your hands will do as well when kneadibng.
July 3, 2008 at 11:00 PM
I am truly a fan of cake decorating, but I have not had that much experience with fondant. I am making a pirate ship birhtday cake for my son very soon and I think that chocolate fondant might make it look better. So one how do I make chocolate fondant?? 2)do I ice the cake first with regular icing and then put the fondant on?? if you could email me with any helpful ideas and tips I would really appreciate it. Thank you
July 4, 2008 at 1:07 AM
Hi Stephanie,
1) Chocolate MMF recipe posted here: https://cakestylist.wordpress.com/2007/08/22/chocolate-marshmallow-fondant-choco-mmf/
2) Yes, ice the cakle with regular icing (even better, chocolate icing) and then cover with the fondant. Chocolate Buttercream recipe posted here: https://cakestylist.wordpress.com/2006/08/27/chocolate-buttercream-icing/
July 14, 2008 at 5:20 PM
Hi..was just wondering you you have ever put the fondant on aritifical cake (foam cake) and if you have do you put buttercream on the foam first? I have a wedding cake to make and just want to confirm that’s what to do..I’ve been told that you should put buttercream on the cake as it helps it attach to the cake better and slides on it easier?..thanx for your help ..huggz..Angel
December 27, 2010 at 7:21 AM
Hi Angel,
I use only water to adhesive the fondant to the dummy. You can use buttercream but I find water easier and cleaner. Hope this helps:))))))
August 10, 2008 at 11:10 AM
Thank you so much for sharing this info. I have had much success with fondant, except for the bows. They seem to be very britle. I have tried several types of fondant and wondered if you had some luck with a certain type? Thanks, Stephanie
August 10, 2008 at 6:05 PM
Hi Angel, I’m sorry to say that I don’t have experience with artificial/fake cakes.
August 8, 2011 at 5:28 PM
Ok, I have since worked with some dummy cakes. I would scratch the foam a little to make sure the fondant stays. I have used water and buttercream and all have worked great. I use the buttercream when I don’t want to have sharp top edges on the cake… especially if I have real tiers below.
If I’m not covering the bottom edge of the cake with a ribbon, then I make sure the fondant glues well to the foam cake by using piping gel. It’s like the superglue of cake decorating.
August 10, 2008 at 7:24 PM
HI Piece a Cake Bakery,
I have made bows with the Wilton Fondant (sold at michael’s and cake supply stores) and it turns out great. I have also made marshmallow fondant bows and had no problems. Here is the marshmallow fondant recipe:https://cakestylist.wordpress.com/2007/07/19/marshmallow-fondant-recipe/
Here is a Working with Fondant post: https://cakestylist.wordpress.com/2007/03/11/working-with-fondant/
I hope this helps.
August 13, 2008 at 10:54 AM
I’m making an ice cream/cake combination for my boyfriend’s birthday and wonder if the fondant will survive a day in the freezer before the party. I’m really excited to try this recipe and may scrap the ice cream if necessary.
Thanks!
August 13, 2008 at 4:24 PM
Beck, I’m afraid to tell you NO. It iwll definite taste really bad (both fondant and/or marshmallow fondant). I know that some people had refrigerated/frozen their fondant cakes (when covered in 2 layers of plastic wrap and then foil) – they have to go through a whole carfeul process of thawing the cake so the condensation won’t ruin the surface appearance of the fondant… but since your cake has ice cream, definitely you can’t thaw your cake.
I recommend using a buttercream frosting and follow the tip instructions on how to ice a cake smoothly – sometime you can achieve a very smooth finish that can resemble that of fondant – https://cakestylist.wordpress.com/2006/09/09/icing-a-cake/
August 25, 2008 at 8:07 PM
I am making a three tier cake for a sweet sixteen birthday. The birthday girl found a picture of a cake that had a small bow attached to the second tier. It also had a fondant ribbon wrapped around the layer. I am looking for suggestions of how to insure the bow does not fall off the side of the cake. Any suggestions other than fondant and water??
August 26, 2008 at 8:36 PM
I was wondering if the fondant can be kneaded in a machine (kitchen aid) instead of by hand. Will the result be the same as hand kneading?
Thanks.
August 27, 2008 at 2:09 PM
Hi Stacey,
The answer is piping gel. It’s ‘superglue’ to me for fondant. you can find piping gels at Michael’s or any cake decorating supply store.
August 27, 2008 at 2:22 PM
Hi Allyson,
That is a good question. I’ve never done the marshmallow in the mixer, and hand kneading it is not that bad. However, I did hear some myths about metal bowls turning the fondant gray. Don’t let this put you down as stainless steel bowls are just fine.
I have heard from other readers that it’s much easier to mix the fondant in their kitchen Aid Mixers. Just grease the bowl with a thin layer of Crisco to prevent the fondant from sticking and use the dough hook. The fondant should be done in about 8 mins. A hand mixer is a big no no. You may burn it.
Let us know how your fondant comes out.
October 9, 2008 at 8:39 PM
I would like to try this recipe but I would like to know what the measurements are in cups as I don’t have a scale. I would really appreciate the conversions…I have been searching everywhere on the net to find them and can not so I thought I would ask the source of the recipe. Thanks in advance for your help. 🙂
October 10, 2008 at 8:19 AM
Hi,
First THANK YOU so much for this recipe.
FAKE CAKES
I am making my wedding cake and have 3 dummy cakes in the design, so I tried this on one of my styrofoam dummies. It covered beautifully and I used it right after I made the fondant. I didn’t sift the powdered sugar (like it says in other MMF recipes)and just kneaded it like I was making bread dough, rolled it and draped it on the dummy. I didn’t cover the dummy with buttercream or piping gel as the surface was already smooth and I wanted to see if I could skip this step and have the fondant adhere – it does.
Pearl dust
I painted the finished dummy with pearl dust mixed with a little clear vanilla extract. It painted wonderfully and is drying now.
I do have a question though, is there a way to make this whiter? It is “candlelight”, but with my white and black roses, you can tell the difference.
Thanks!
December 27, 2010 at 7:23 AM
yes there’s a whitening powder you can add to your mmf to make it stay very white.:)
October 12, 2008 at 10:26 PM
Hi Tanya Lee,
Are you referring to the measurements of the marshmallows?
I usually just buy my mini marshmallows in a bag already weighed to 1lb. However, eyebvalling it, I might say it is about 6 cups of marshmallows.
If you are aslking about the sugar, 1 lb of icing sugar = 2 cups (One pound is almost half a kilo which is equivalent to 457 grams. 1 cup is 250 grams.
October 13, 2008 at 9:15 AM
Thanks so much for this site!
I’m planning on covering cakes with fondant for one daughter’s 13th birthday, and the other’s 16th birthday. We’ve found pictures of cakes we love. I am not sure, though, how to adhere cut-out shapes, like circles, diamonds, swirlies, to the fondant-draped cake.
What are your suggestions?
Thank you!
October 22, 2008 at 11:19 AM
Laura,
I usually just brush the back of the cut out with a little water using a small craft paint brush. Then place them on the cake.
October 23, 2008 at 2:03 PM
Hi Laura,
I would suggest using the icing flavoring to adhere the fondant cutouts to your cake. Like I have mentioned in other posts, it’s better to use icing flavoring instead of water because the flavoring has alcohol and this evaporates faster than water, thus your fondant will dry (and adhere) faster to other fondant pieces and not make the fondant soggy. However, water can work but be careful to use small quantities.
I hope this works.
October 28, 2008 at 7:19 AM
Hello!
In the event that I do not own a microwave, what is your best recommendation for melting the mini marshmallows in a more “conventional” way?
~C.C. from Orlando, FL
November 17, 2008 at 8:01 PM
I am trying to make a fondant bow, and have already formed all the loops and they are currently drying. After letting them dry overnight, they still haven’t hardened as much as I need them to. Are they better hardening in the fridge or at room temperature?
December 24, 2008 at 1:25 AM
CC,
That is a tricky question as I have never tried melting marshmallows in a microwave. Have you tried a double boiler or in other words a ‘bain marie’ (steam bath)? Let us know what you did. Thank you for visiting us.
December 24, 2008 at 1:26 AM
Hi BrookeS,
They are better hardening at room temperature, the moisture from the fridge might soften the fondant. Have you tried mixing some gumpaste to the marshmallow fondant? Also, you can add some ‘gum text’ in powder form to make it stiff.
January 9, 2009 at 11:28 AM
[…] just following a simple moist yellow cake recipe from Bakerella’s website and then I made the marshmallow fondant from the Diary of a Cake Stylist and they both turned out okay!! I don’t think you ever have […]
January 16, 2009 at 3:07 PM
I have made MMF before and usually let it set over night. The biggest problem I have is that it takes FOREVER to get is pliable again after I let it sit. Do you have any recommendations on how to soften it up? Lots of Crisco, re-heating it, more water? Please let me know. Thanks!
January 24, 2009 at 1:40 AM
Hi chocoholic,
I heat my MMF in the microwave… few seconds at a time. Then lots of kneading until it is ready.
April 7, 2009 at 10:31 PM
Can you put fondant on an ice cream cake?
April 16, 2009 at 10:31 PM
I have the same question as Cheryl. I want to put MMF on an ice cream cake that I need to make for my niece’s birthday on Saturday. Can it be done?
April 16, 2009 at 10:32 PM
.
April 29, 2009 at 10:42 AM
I have to cover a cake with fondant for a friend on a Weds when her event is on a Sat. I don’t really have a choice as i am on vacation from the Weds on.
Should i just leave it at room temp, or put it in the fridge? Im using buttercream as the filling and coating.
June 10, 2009 at 11:23 AM
Cheryl/Gina,
**I apologize for the delay with my reply. I have been extra busy this year, but promise I will get back on this by August**
Here is my reply:
I have never tried using fondant over ice-cream. However, since we usually place the fondant over buttercream and it is all right, I believe fondant will be fine over-ice-cream. The problem will be that you need to freeze the cake and when defrosting it, the fondant will ‘sweat’ and sag.
June 10, 2009 at 11:26 AM
Hi Stefanie,
**I apologize for the delay with my reply. I have been extra busy this year, but promise I will get back on this by August**
Here is my reply:
If you need to place the cake in the refrigerator you can try bringing it to room temperature in the following way – Place the cake in a brown cardboard box to collect the atmospheric moisture and help the cake come to room temperature safely. It will be fine. Just don’t place the fondant decorations on the cake (if any). You can put those on the day that you deliver the cake.
I hope this information was helpful.
September 4, 2009 at 9:08 AM
Hi, I decorate cakes and I was looking at some of the comments. I love the Chocolate mm fondant recipe. I am making a cake for my son who is in the army so I am doing a baret. Any ideas on how I can get the fondant to look like felt? I am making it today and unfortunately, I have to decorate it today as well.
I just found your site while researching mm chocolate fondant. Thanks very much.
September 4, 2009 at 10:35 AM
I was wondering, when you place the fondant on the cake, over the frosting, does the frosting need to be chilled? is it best to frost it, let it sit and then fondant, or can you place the fondant immed. on the cake after frosting?
January 17, 2010 at 6:40 PM
It is better to let the frosting sit for a little bit. I have tried both ways and both ways work fine, except that on the later (placing fondant over recently frosted cake) if you press the fondant while placing it over the cake you may get some slight dents as the frosting is fresh and moves easily. So, let it sit but if you dont have time, be very careful as you place the fondant over the cake (and make your fondant a little bit more thick).
November 21, 2009 at 9:53 PM
Hello! I know that many people do not recommend storing MMF in the fridge. I have been storing mine in the fridge since day 1 I learned about mmf… from some cake books.
I need some help…. I need many little figures for 100 cupcakes in a week. So, I started making them and storing them in a container, in the fridge. Then, I have been reading many people who strongly oppose to that action. Does this mean my figure will bleed all over the buttercream on that day I use them(in a week from now)? I took them out once… to add things to them… I am doing them in steps… They were sticky at first, then eventually seem normal. Am I safe? Or am I expecting a disaster next week?? Please advice!
I do have a fireplace going throughout the day…. will that make a difference?
Please share your experiences. Thanks a bunch!
January 17, 2010 at 6:36 PM
The fondant will keep well outside the refrigerator. Many oppose to keeping them in the refrigerator becuase of the moisture as this will soften the fondant and your little figures can sag. With that said, nothing will happen if you leave them outside in an air tight container.
May 24, 2010 at 2:21 AM
Hi
I found the comments above interesting.I would like to make a fruitcake for a wedding and i want to cover it first with marzipan so i wanted to find out if i can use both marzipan and MMF and also do the decorations in MMF?
If i cover it with MMF,how long will it take to dry as my area is very hot? Wont it melt on the wedding day?
June 2, 2010 at 12:16 PM
My grandmother has asked me to decorate her birthday cake this saturday. Its a fruit cake, and i was wondering pretty much the same thing as carol above.
Will the fondant hold up, and will the juices from the cake be able to seep through?
August 5, 2010 at 4:38 PM
Hi I am covering 80 cupcakes with blue mmf and then putting small white Lillie flowers on them for my daughters engagement party. I can’t seem to find a recipe that states how many cupcakes one batch mmf recipe will cover in order to determine how much ingredients to purchase. The party is spur of the moment of course grrrr this weekend. Any help would be appreciated. Asap.
August 16, 2010 at 7:33 AM
Hi,
I did make a bacth of marshmallow fondant. i was able to roll it pretty thin, had no problem. I did use vegetable oil instead of crisco. the problem is that it does not look pretty nice. its surface is full of small tiny holes(not air bubbles). i wanted a perfect , flawless surface.
I am not sure waht it happened. please help.
I did use oil to coat the counter top, rolling pin(not sugar or cornstarck)
Thank you
August 6, 2011 at 3:22 PM
Pock-marks on the fondant usually means it was not kneaded long enough. Continue to knead until it is smooth. If you add sugar or cornstarch, you have to re-knead for a while again.
Also, which side of the fondant has the pock-marks? I always use the side against the mat, that comes out shiny and smooth (especially if you use a tiny bit of crisco on the mat, I haven’t used oil). Don’t use the side that you rolled on.
If you re not using a rolling mat, I recommend you use one. It definitely helps.
August 30, 2010 at 3:58 PM
hey. thanks for the recipe! im gunna use for my 13th birthday.
March 2, 2011 at 9:21 AM
i make my marshmallow fondant a little differently..i find that the cornstarch drys out the fondant so i tend just to use powered sugar for flouring…
http://megansmellows.blogspot.com/ check out my cakes id love to hear some feedback!
May 4, 2011 at 4:38 AM
I am making a cake for a baby shower that is this Saturday. I am using chocolate cake with cream cheese icing covered in marshmallow fondant. I have to make it today because I have no time to make it thursday or friday. Should I refridgerate, freeze it, or leave it in a cardboard box like others have said and keep the house cool with air conditioning?
August 6, 2011 at 3:25 PM
Since you are using cheese, definitely, you need to refrigerate it. If you have fondant decorations on the cake, keep those stored in a cool dry place separately and place on the fondant covered cake the day of the party.
May 28, 2011 at 4:49 PM
i was going to make a batch of mmf 2 weeks before i use it, would i be able to freeze it or do i just let it sit out.
August 6, 2011 at 3:28 PM
You should never freese MMF :)… you can let it sit out. Here is a good read, “Working with Fondant” https://cakestylist.wordpress.com/2007/03/11/working-with-fondant/
July 22, 2011 at 8:34 AM
I have a problem with my fondant coming out with “pock-marks” all over it once its rolled out. It almost looks like cheese! please tell me what im doing wrong.
August 6, 2011 at 3:21 PM
Pock-marks on the fondant usually means it was not kneaded long enough. Continue to knead until it is smooth. If you add sugar or cornstarch, you have to re-knead for a while again.
Also, which side of the fondant has the pock-marks? I always use the side against the mat, that comes out shiny and smooth (especially if you use a tiny bit of crisco on the mat). Don’t use the side that you rolled on.
If you re not using a rolling mat, I recommend you use one. It definitely helps.
August 4, 2011 at 6:38 AM
carla pettersen:
I have read the MMF chocolate, when you say that the melted chocolate set aside, when I will put it together I don´t get this point, pls reply soon, I want to make it today
Thounsand tks
August 6, 2011 at 3:36 PM
Follow step 1-3 for making MMF… once the marshmallows are melted add the melted chocolate to the melted marshmallows… that is, before you add the sugar. I hope this helps.
September 13, 2011 at 2:01 PM
What is the best way to harden decorations so they are extra stiff and will stand up on their own? Just let them sit out in the air or should I put them in a container with a lid? I need them hard in a few days, is that possible its tuesay today but the party is on saturday, I have made mmf so many times before and I have trouble getting it to have a “sheen”, am i using too much powdered sugar ? thanks!
September 27, 2011 at 3:32 AM
Hi can you tell me if you have used MMF on dummy cakes? I have plenty of experience of using on a cake and love it. I understand that I will need to use clear gel on the dummy cake…but will it come out the same as regular fondant?? Please answer I have a wedding cake in3 weeks and I really need to start getting my supplies together and if I need to use traditional fondant I will need to order the quanity I believe I need (16 pounds). 🙂 Thanks!
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