Cake Central › Tutorials › How to Make and Decorate with Marshmallow Fondant MMF

How to Make and Decorate with Marshmallow Fondant MMF

ntertayneme
By: ntertayneme
Posted 07/23/05 • Last updated 07/23/05 • 17191 views • 93 comments

Posted by ntertayneme



This is an alternate to the standard fondant recipe. Creates a delish tasting marshmallow fondant that is cheap and easy to make.

Ingredients:

  • 1 - 16 oz bag regular or miniature marshmallows
  • 1 - 2 lb bag confectioner's sugar
  • 2 Tablespoons water
  • 2 teaspoons flavoring (I've used vanilla and butavan; both taste really good)
  • Shortening
  • cornstarch


1. Grease your mixing bowl and a pyrex or glass bowl that can be used to melt marshmallows in the microwave.


2. Place 16 oz bag of marshmallows, 2 Tablespoons of water and 2 teaspoons of flavoring of your choice in pyrex/glass bowl coated with shortening and microwave on high for 60 seconds. Stir. If all the marshmallows are not melted, return to microwave for approximately 30 seconds. Stir. Continue this procedure until all marshmallows are melted.


3. Sift one half of the 2 pound bag of confectioner's sugar in a mixing bowl which has also been greased with shortening. Make a well in the center of the confectioner's sugar and pour the melted marshmallows.


4. I use the paddle attachment for my KitchenAid mixer for this first part of the mixture. Mix until all the melted marshmallows are incorporated in the confectioner's sugar. Mixture will be thick but still a runny.

Sift the remaining half bag of confectioner's sugar into the mixing bowl with the melted marshmallows. Change to your dough hook attachment as this will get extremely thick. **Note: If you do not have a KitchenAid mixer or heavy duty mixer similar to a KitchenAid, mix this by hand. This is a very thick mixture and very hard even for a KitchenAid to mix. Sift the remaining confectioner's sugar into the marshmallows/confectioner's sugar in bowl and mix. Fondant will be very thick and have a dough like consistency



5. Wrap fondant in saran and make sure no air gets to it. It really needs to sit about an hour or so to cool down completely from the melted marshamallows. It needs to be air tight so it will not dry out.


6. I decorated a 4" tall, 8" round in diameter dummy Dummy was wrapped in sealing saran wrap so that it can be used again for later practices :) Buttercream icing was spread over the styrofoam dummy cake thick enough to cover the saran wrap. I let the buttercream icing sit for approximately 15 minutes and then I smoothed with a Viva papertowel.


7. Your cake needs to be as smooth as possible as fondant tends to show imperfections.


9. Take approximately two-thirds of marshmallow fondant and place in the middle of a measuring wheel (I use the Wilton measuring circle) or on a very smooth surface that has been thoroughly coated with cornstarch


9. Roll fondant out until approximately 1/16 inch thick. Make sure you keep you surfaces coated with cornstarch so your fondant doesn't stick. Lift the fondant while rolling to make sure it's not sticking. There is nothing worse than rolling out the size you need, lifting and finding your fondant has stuck to the surface, so use plenty of cornstarch. For the dummy cake, you will need an approximate circle of 16 inches; 4 inches for each side (8 inches total for both sides) and 8 inches for the width across the top.




10. Each person does their method for moving the fondant to their cake differently. Some use a rolling pin. I pull my cake very close to the fondant, lift one side of the fondant, place my hand about in the middle of the circle on top of the fondant, flip the fondant back over my hand, then move it to my cake. Having my hand in the middle of the fondant helps me to know about where to place it on the middle of the cake


I then flip the fondant off the top of my hand and cover the remaining side of the cake.


11. After you get your MMF on your cake, lightly smooth the top with your hands. For the sides of the cake, I use a pizza cutter to remove the extra MMF. I trim all around the cake leaving enough to completely cover the sides. After the majority of the excess MMF has been trimmed, I lift and smooth and trim again.


12. Be careful not to stretch your MMF as this will cause you to have too much fondant on the sides and will make creases when you try to smooth. I smooth from the top to the bottom, gently pressing the excess towards the bottom where I can trim it off.


13. I lift, smooth from the top on the sides down to the bottom edge of the cake working around it trimming off the excess. Continue lifting the MMF carefully, smoothing and trimming until you've gone completely around your cake.

Comments (93)

Anonymous 9/13/09 at 11:20pm
Hi I'm all new to cake decorating and I would like to try decorating my cake with fondant. Other than buttercream , can i spread chocolate fudge on top of the cake and let it harden before spreading the fondant on top of it ? Or the only way to go is spread a thin layer of buttercream ? Would appreciate your help. Chris
Anonymous 9/15/09 at 7:12pm
What is butavan?
Anonymous 9/16/09 at 11:53am
Hi Chris Here in Australia we don't use buttercream under fondant, we use chocolate ganache. White chocolate for white cakes and milk or dark chocolate for other cakes. We ganache the cake and then let it set hard overnight. Hope this helps! Cheers Deb
Anonymous 9/18/09 at 11:30am
I was wondering how would u advise storing and also how long of a shelf life does it have?And can the cake be refrigerated after its decorated?
Anonymous 9/20/09 at 9:28am
Oh Yea, I found this recipe elsewhere online. I LOVE THIS RECIPE. it tastes so yummy and is so easy to make and use. I like to store it in a greased container, plastic. I've left it out for a week already and it's sat out really well. Plus I also refrigerated for a few hours since I had used mousse as my filling. I love it.
Anonymous 9/21/09 at 6:43pm
Heard about MMF before, but have never seen much info/recipe, thanks so much!
Anonymous 9/24/09 at 8:59am
butavan is butter vanilla flavoring
Anonymous 10/9/09 at 3:37pm
I love working with Marshmallow Fondant, You shouldn't refridgerate it, and it can be stored in a ball for up to 2 months, just wrap in saran wrap and place in an air tight container. You can also wrap in saran wrap and place in a ziploc bag, hope this helps with some questions!! I like to make mine up ahead of time and store it, I also make all kinds of colors, adding my color to the melted marshmallows before pouring into the confectioners sugar well.
Anonymous 10/9/09 at 7:21pm
I am new to cake decorating and using fondant. I made a similar MMF recipe and have no problems when placing on a square cake. However, everytime I try to place on a round cake I get horrible creases on the sides of the cake. What am I doing wrong?
Anonymous 10/28/09 at 10:49am
I made my second cake with MMF, and boy oh boy did it taste delicious. I am about to make my 3rd cake (staked cake), this weekend using only MMF I am going to pre-make at least 5 color out of the MM. I simply love this stuff. Keep up the delicious work..!! Yummo!
Anonymous 12/17/09 at 12:32pm
I use marshmallow fondant all the time, you can store it for around 2 months or so. If it gets hard, pop it into the microwave for about 15 to 20 seconds at a time till it gets somewhat soft again. And dont forget, with marshmallow fondant, the more color you put in it...the softer it gets and may have to sit alot longer before it can be used.
Anonymous 12/26/09 at 9:10pm
Made MMF but it wasn't pliable. Wasn't able to use it. What can I add to it to make it more manageable. Love the taste but didn't stretch just kept breaking in chunks. Help, please.
Anonymous 12/30/09 at 9:16am
If knead in a little bit of shortening to make my MMF pliable and stretchable.
Anonymous 12/31/09 at 6:38am
here is he recipe l use for MMF, and works great. Marshmallow Fondant Ingredients: 15 oz. mini marshmallows 2 Tblsp water 1/2 tsp salt 2 tsp lemon juice (fresh or bottled) 2 tsp light corn syrup (helps w/ pliability) 1 tsp vanilla 1/2 tsp lemon extract 2 lbs (approx 7 C) confectioner's sugar, sifted 1/2 C Crisco or vegetable shortening Directions: Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy. Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar. Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.
Anonymous 12/31/09 at 6:39am
gotta give credit where credit is due, the recipe above comes from www.designmeacake.com. thanks
Anonymous 1/8/10 at 6:45am
Just tried to make this and it is too dry! It is crumbling into pieces. I had to mix by hand. HELP please this is my first time trying to make and use fondant. I have it in fridge right now and cake is ready to cover. Thanks for ANY help :)
Anonymous 1/13/10 at 9:54am
I store my MMF in the fridge as I find it keeps a lot longer this way. I coat it with shortening and wrap it in saran wrap and then put it in a ziploc bag and this works very well. You just throw it in the microwave for a few seconds to warm it up when you need to use it.
Anonymous 1/27/10 at 6:26am
Are you adding too much sugar? I bet thats what it is
Anonymous 2/4/10 at 10:59am
This is fantastic MMF . . .Edna has a good recipe.
Anonymous 2/8/10 at 8:43pm
Not sure this recipe is from that site @honeysugar because I have seen this same MMF recipe on a ton of different websites. My instructor also gave me a copy of the recipe, which she got from another decorator. I have no idea where it originated, but it sure tastes great! :-)
Cake Central › Tutorials › How to Make and Decorate with Marshmallow Fondant MMF