An Expression of Art

Friday, October 12, 2007

Marshmallow Fondant Recipe (MMF)

Ingredients:


Instructions:

  1. Grease a microwaveable bowl with shortening. Add all mini marshmallows, clear vanilla, butter flavoring and water

  2. Microwave for 60 seconds. Remove from microwave and stir until completely melted with fork

  3. If all the mini marshmallows don't melt after stirring, return to microwave for 30 seconds and sitr (repeat in itervals if necessary) - this step is usually not necesary for me

  4. Add the powdered sugar gradually (you might not need all the sugar) and process at low speed until well incorporated, then increase speed (if you don't have a stand mixer, mix with fork until well incorporated then knead)

  5. Powder surface with powder sugar. Knead marshmallow mix (careful, it might be hot at this point so knead with fork until it cools down a bit. You can grease your hands if you like to avoid marshmallow sticking to your hands). Kneading should not take long.

  6. If the mix is too sticky, then add more sugar until it becomes firmer

  7. Knead into a loaf (it will be a little bit soft at this point but don't worry). Wrap in plastic and cool for one hour (it will get firmer then)

  8. You can store on dry place or refrigerator (it will store for weeks)

    mmf-cropped.jpg


TIPS:
- Roll MMF same day you made it when a little warm to get a really thin rolled fondant.

- Let the refrigerated fondant sit for a while at room temperature before use. You can speed the process by microwaving the fondant for 10 seconds and knead again.

- If it is too dry when you knead your fondant, add water and knead again.

48 comments:

Sukkimi said...

Hi,
i made some MM fondant today.
Mine tear easily and cannot roll until too thin.
I add water. DO you have any suggestion ??
Thanks
sukkimi@hotmail.com

The Cake Stylist said...

HI Sukkimi,

Weather conditions may affect the fondant. I don't know the weather conditions where you live at, but it seems that your MMF might be too dry.

1. I suggest that you do not add the 2 lbs of sugar. Start with 1 lb and check if the consistency is just right. Continue to add sugar gradually until you get a soft texture. Let it rest for one hour and it will become firmer.

2. Make sure that you knead your MMF well. This will ensure that everything has incorporated together, in order to get a 'dough' texture.

Moreover, do not add water to the MMF. Heat in microwave 5 seconds at a time and knead again. You may want to use some shortening in your fingers when kneading.

It is easier to get MMF thin when it is just made and still warm.

I hope this information is helpful.

Anonymous said...

Hi,

I tried making MMF today and I found bits of powdered sugar that did not get incorporated. How can I avoid this next time. Can this batch be saved and if so how? Also, I found it to be slightly sticky. Did I not add enough powdered sugar or is this normal?

Thanks!

The Cake Stylist said...

HI Anonymous,

You can avoid having bits of powdered sugar by using sifted powder sugar. I'm sure that will solve the problem.

Fondant results change depending on weather conditions.

- If the weather is too hot, work on an air conditioned room to avoid the fondant from getting sticky.
- Also, if your hands are too warm, the fondant might turn out sticky. Let it rest then knead again by adding more sugar until you get the desired consistency.

I hope this answers your question. Thank you for visiting. Let us know how your fondant came out.

Anonymous said...

Hi, i am planning on making a cake for my daughters first birthday, i have never used fondant before. Is it difficult to use? Is this recipe a good recipe to start with or do you have any other suggestions?

The Cake Stylist said...

Hi Anonymous,

I think this recipe is really easy. Although fondant might be a little complicated for first time users. However, I do encourage you to try and use fondant.. maybe practice before you make the cake. You can also buy the fondant already made but this recipe is very simple and inexpensive (store bought fondant can be quiet expensive). Let us know how you liked the recipe and please share any questions with us.

Thank you for visiting. I hope you enjoyed it. Come back visit us again soon.

Ashli~in~Texas said...

I jave used this same MMF recipe that i found on Youtube three times now. I relaly love it and it is so easy to make, and I find it theraputic (all the kneading). My problem, though, is this: The MMF seems to stay very "gummy" and felxible DAYS after being used, and even starts to dissolve on the frosting after the cakes have been cut and stored. Is it something I am doing? I can't get it to firm-up the store bought fondant, such as Wilton brand, does. Am I not using enough pwdrd sugar? Could my be using too much shortening on my hands and I knead it? Also, when I go to roll my MMF, it seems I have somehow incorperated too much air into it and there are bubbles. Any thoughts on how to avoid that? I'd love to make Bows and such with the fondant but it's just not stiff enough to hold the form.

Thanks so much! I am trying your chocolate MMF recipe today, which is what brought me to your blog! I'm very excited!

Thank you!

The Cake Stylist said...

Hi Ashli~in~Texas,
Your problem seems very interesting. I have never had any of those problems. Have you tried my recipe? Give it a try, it turns out great for me.

As for your problem, here are some suggestions I may have.

1) Work and keep cake in an air conditioned room. Fondant can get softer in humid and/or hot weather.

2) Roll the fondant layer thicker. This proves helpful tpo avoid tearing with regular fondant or MMF.

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.

4)Do not over-knead your MMF. Knead until the MMF has a satin shine to it. It takes me about 5 minutes.

I hope this helps. Please come visit us soon.

Little Miss Cupcake said...

Hi, I want to try this recipe to make some decorations for holiday cupcakes. Is it better to roll and cut the designs when the fondant is fresh? That is, does it store well? And if so, how should it be stored? In the fridge? Outside in a sealed container? Thanks for your help!

Anonymous said...

Love your blog!! I want to try your fondant recipe but was wondering if you can use a kitchen aid for kneading. I have a bad shoulder and find it difficult. Thanks!
Allyson

Anonymous said...

do you have a recipe that is 100% vegetarian? i.e no marshmallows, no gelatin. thanks

The Cake Stylist said...

Hi Little Miss CupCake,

MMF does stores well (when wrapped well in plastic so it won't dry and harden). Yes, you can refrigerate the fondant if you wrap it well in plastic.

Here is a link to "Working with Fondant" post:
http://thecakestylist.blogspot.com/2008/03/fondant-working-with-fondant.html

Here is a link to "MMF FAQs" post:
http://thecakestylist.blogspot.com/2008/09/marshmallow-fondant-faqs.html

The Cake Stylist said...

***Love your blog!! I want to try your fondant recipe but was wondering if you can use a kitchen aid for kneading. I have a bad shoulder and find it difficult. Thanks!
Allyson***



Hy Allyson,

I think I have replied to this question in the wordpress blog. But just in case you are a different Allyson, here is the answer:)

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.

Anonymous said...

I used this receipe; it's pretty easy and not intimidating at all! (Some folks seem to be nervous about making rolled fondant for the first time, according to posts I've read in other forums and blogs.)

I couldn't find any clear butter flavoring, so I just added another teaspoon of the clear vanilla flavoring. (I did find the butter one at Joann Fabric after I made it, though. That figures :D) I used a wire sieve (I had bought it as a colander)to sift the powdered sugar so I wouldn't have any little knots in the fondant. (Warning: don't shake too vigorously unless you have a hand vac :D)

I treated myself to a fondant mat; I just slicked it up with a tiny amount of white shortening. I then managed to roll the fondant out nicely although I had to knead the heck out of it to get it pliable again (even after zapping it a bit in the microwave.) I used a regular rolling pin since I didn't want to spend $20 for a Wilton 20" fondant roller. I did buy one of the 9" fondant rollers, though; it's handy to roll bits out for decorations.

I was too chicken to try and put my fondant circle on the cake by hand (I made a three-layer chocolate practice cake leading up to a Hello Kitty cake for my niece's birthday), so I used the mat to flip it onto the cake. That went well.

This is my first foray into cake decorating; it's fun! I hope I can learn to pipe flowers and stuff without having a nervous breakdown; that's what intimidates me! :D

~Lilly in PDX~~

acesarewi1d said...

Cake Stylist,

I was just wondering a few things: The previous fondant I've made tasted a little bland, but since it's marshmallow fondant, does it taste good?
Also, could this be made into 'poured' form where I dip my sweets in it to coat them (in my case, cupcakes)?

Anonymous said...

hello im planing on usingf the MMF for a cake..but can I make it with 1 day in advance?Does it hold? Or doI have to make the cake the same day?

Ray said...

Thank you for sharing this simple recipe. It was my first attempt at fondant and I think it came out quite well. Easy to roll, shape, re-roll and reshape, as necessary. It colors well, no trouble getting it on the cake. It's also good for making other bits of decoration. I hope others are encouraged to try, too.

I should also note that the flavor isn't bad; surprisingly, you can pick up a spare piece and just eat it. I think the most one should expect from fondant is that it doesn't ruin the flavor of an otherwise good cake -- and this one meets that standard with much room to spare.

Elaine said...

Hi. I've never tried fondant before, but I love the way it looks and the marshmallow fondant seems like a good one to try. My question is how I colour it? Do I do it when mixing? If not, when? Any help would be greatly appreciated!

Lisa S said...

I used your recipe this weekend and it turned out awesome. I tried another recipe and it was a disaster. Your fondant was so easy to work with and looked beautiful on the cake. Thanks so much for sharing!!! Plus, it tasted yummy too!

mel said...

hi i've been using the mmf recipe ever since. no problem with it. but now that the weather in our place - philippines - became rainy, the problems started. my mmf becomes so sticky and wet. even when i add a little gumtex to it -to be used for figures - it never sets hard enough. i can't even make ribbons out it now. what can you suggest i do in these weather? i do hope you can help me since i have several orders of fondant covered cakes and i dont want to serve a sticky cake...

The Cake Stylist said...

Hi Mel,

I can offer a couple of solutions:

FOR HOT WEATHER

1) Work and keep cake in an air conditioned room.

2) Roll the fondant layer thicker. This proves helpful.


FOR HUMID WEATHER

1) If fondant is sticky, let it "air dry" by letting it sit out for about 10 minutes (in an air conditioned room)

2)If the problem still persist, then you can add some powder sugar. Shape fondant into a flat log, and sift in about 1 tablespoon of powdered sugar over it. Fold over and knead it until fully incorporated and firm. If it is still sticky, then add more sugar, but only 1 tablespoon at a time. Dont add too much sugar or fondant will dry and crack.

3) If fondant cracks over the cake, fix it with some shortening and your finger :).

I hope this is helpful.

The Cake Stylist said...

HI Lilly in PDX,

Your comments crack me up. I'm so glad you had fun cake decorating and sifting all that sugar so happily all over your kitchen. I wish I could see some pics of your cakes :)

The Cake Stylist said...

Hi acesarewi1d,

Referent to your question:

I was just wondering a few things: The previous fondant I've made tasted a little bland, but since it's marshmallow fondant, does it taste good?
Also, could this be made into 'poured' form where I dip my sweets in it to coat them (in my case, cupcakes)?

Here is my reply:
Suppossedly MMF tastes better than commercial fondant. I think it is better, but then, I'm not a fan of fondant taste at all... I love it for cake decorating tho'. Everytime I serve the MMF everyone thinks it tastes sooo good, so that will be something you need to try :)

No, this is not the 'poured' fondant. I will post a new recipe for that one soon... I still have to try it. I really been wanting to try poured fondant :).

The Cake Stylist said...

Hi Anonympous,

Referent to your question:

hello im planing on usingf the MMF for a cake..but can I make it with 1 day in advance?Does it hold? Or doI have to make the cake the same day?

Here is my reply:
Yes, you can make the MMF in advance. Actually, the MMF is better when it is left to sit overnight.

If you were referring to the cakes, yes, you can make the cakes in advance. Just tort them and wrap them tightly in foil and then plastic and store in your freezer. You can actually make the cakes 1 week in advance and freeze them. Teh day that you need to decorate them, just take them out and thaw. I have found out that the cakes are more moist :).

I hope this helps.

The Cake Stylist said...

Hi Anonympous,

Referent to your question:

hello im planing on usingf the MMF for a cake..but can I make it with 1 day in advance?Does it hold? Or doI have to make the cake the same day?

Here is my reply:
Yes, you can make the MMF in advance. Actually, the MMF is better when it is left to sit overnight.

If you were referring to the cakes, yes, you can make the cakes in advance. Just tort them and wrap them tightly in foil and then plastic and store in your freezer. You can actually make the cakes 1 week in advance and freeze them. Teh day that you need to decorate them, just take them out and thaw. I have found out that the cakes are more moist :).

I hope this helps.

The Cake Stylist said...

Hi Elaine,

Regarding your coloring fondant question.

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.

Anonymous said...

with this recipe, what size cake does it cover?

Melissa said...

I dont use this exact recipe for marshmellow fondant but its very easy... is it suggested to decorate the cake the same day as the party, the last time I made the cake I refrigerated after I decorated and it was good at the party but afterwards the fondant was too hard and could barely cut it!

jownini-philippines said...

thanks for this recipe.
it was easy to follow and was fun to make. :)

Emily said...

I've made your MM fondant tons of time to cover cakes as well as cookies. I was wondering if you've ever used this fondant to make poured fondant for petit fours? I've always used a store bought fondant to make poured fondant. Is the procedure the same as if I was using a "chemical" fondant or does it differ due to lack of chemical stabilizers and preservatives? Thanks!

Anonymous said...

I battled with the fondant I made from a recipe exactly like yours minus the shortening. It was difficult to roll out to a thin layer and then it was too gummy to peel up. No matter how much sugar I added, I ended up with the same problem. I finally gave up from exhaustion and frustration. Is the shortening my missing link or is there something else I'm missing?

JenT. said...

I just wanted to thank you so much for posting this. It worked wonderfully for my son's Lightening McQueen cake and I was thrilled to avoid the expense of buying Wilton's. I am looking forward to using it again in the future. I just love to play with fondant ;)

Uberathlete said...

Hi. Just wondering, how big of a cake tier can this recipe of MMF cover? I'll be making a wedding cake soon that has an 18" inch tier and I thought maybe I could make MMF since commercial fondant is so expensive. So I'm thinking of making this recipe but I'm not sure of the amount to make.

Mike said...

Hey,

Lilly in PDX mentioned about the $20 fondant rollers being too much. If you are going to continue the cake thing, it is really alot easier to have a roller that is wide enough to cover the whole fondant, but I use a peice of ABS pipe I bought from a hardware store. Its about 36" long and cost me maybe 5 bucks!

Keep in mind a great non-stick rolling pin that doesn't cost a fortune!

Mike

Chelsea said...

I there! I am hoping you can answer a fondant question. I have made marshmallow fondant many times before, but the batch I just made has a texture like playdoh rather than the thick stretchy texture it normally has. I don't think I did anything different than I normally do so I was wondering if you might know what went wrong or how I can try to fix it. Thank you very much!

Anonymous said...

in my experience if it tears, add more shortening to the mixture... you can always add more ass needed... to any recipe...

Jasmine said...

How much fondant does this recipe make? I want to make a three tiered cake and found out it requires about six pounds. So I wanted to know how much this recipe uses.

Anonymous said...

I've covered two separate cakes (both 8 inch) successfully with this recipe, plus 3 fondant flowers and a fondant ribbon besides.

Serwat said...

pl tel me wich is long lasting iceng and how i will do a soft cack sponch

Hecmi said...

Hi Cake Stylist.....

I will try this MMF recipe for my baby shower's cake, hopefully it will go smooth. I'm a bit scared because is really hot here and I don't have A/C :( Wish me luck please, I'm gonna need it. I will be posting the results on my new blog...


Thanks for the recipe
Hecmi ;)

Shelby said...

How much does this recipe make? I am needing to cover a 3 layer 12"round cake, plus at least that much more the the decorations. Thanks!

Anonymous said...

The recipe was easy to make but my fondant animals are not holding their shape. They look like their melting. I've spent lots of time on these and now I have to start over. Is it better to use the regular type of fondant for figures? I read a few sites that say marshmallow does not work as well because of this problem. Whats your opinion? Thanks

Debeth said...

Hi - I am a little confused. In the recipe it says to store MM fondant in the fridge, but in the fondant basics it says not to...

Anonymous said...

hi..i am shilpa i amfrom india city banglore...can do foundant in banglore temperature and i am using it for frist time....

Heatherette* said...

You have said many times here that the MMF may be difficult to work with in hot/humid conditions. I am looking for something that will hold shape for an outdoor party and I don't like the taste of traditional fondant. I am hoping it will not be too hot out! How does this recipe do outside?

Cass W said...

I am in the process of making MM fondant and have made 2 previously with no luck. This batch looked great! Then I had added black food coloring paste. It looks too wet but is tearing as though it is too dry. Can anyone tell me what I am doing wrong? I now have, what is suppose to look like a tire cake, but looks like a dry rotted tire. :(

Nia T. said...

Thank you! Another site i read from discouraged first timers from using MMF and it got me kind of down but I used your recipe instead and it was perfect! :)

Andrea said...

If the fondant will be used strictly for decoration and not to eat, can you omit the vanilla and butter flavoring? Also, how long can it sit out without looking dry and cracked? I plan on using this recipe for decorations for a gingerbread house that could sit out for about a month. Any thoughts you have are appreciated!