Lisa's Best MMF Ever!

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You asked me “Pretty Please with a cherry on it” so here you go!!

;)

Lisa’s Best MMF Ever!

Ingredients

  • 1/4 cup shortening

  • 2 1//2 tablespoons water
  • 1 bag(large one) mini marshmellows
  • Powdered Sugar

Instructions

  1. Put these all in a big glass bowl. Stir together. Place in microwave for 40 sec intervals, stirring between each one, until mixture is smooth and all marshmellows have melted completely.
  2. Remove from microwave and add 1 pound powdered sugar. Mix like bread dough until all marshmellow mixture has been incorperated. Cover your handed with shortening as you go. Add another tablespoon if it is too dry as you knead it. Keep greasing your hand as you knead. The key is to not let it be “sticky”. Once you have smooth satiny texture, you can begin to use it.
  3. Tip: My secret to perfectly tender and easy to work with fondant is to keep it moist. Not too moist, but just right. As I work with it, it will begin to dry out, with rolling and dusting for cutting and such. I skim it with a light touch of shortening when it begins to dry. Also, keep the used portion in a plastic bag or wrap, or in a bowl with a lid. This also helps hold the moister in. Another tip is to keep working it, each time you get done with one part, be sure to knead to warm it up with your hands and get it pliable again, and keep it soft.
  4. Having it soft and pliable makes it easier to roll out into bigger sections. I usually dust it with cornstarch and then lightly fold it like pie crust before putting in on the cake, this makes it easier to manuver and you get less or no tearing that way. I’ve learned a new technic of placing a large cake round under it too so you can just roll it and then slidee the round under and move it directly to the cake and slide it out from under. I just saw this yesterday, and haven’t tried it yet. I will be testing this very soon on my next project. I’ll let you know how I like it. Sounds very good to me……..
  5. Good luck, and if you have any more questions, let me know.
  6. OH ONE MORE THING!! If you want to make your fondant extra tasty, add a half a teaspoon of almond extract to your water before you melt the marshmellows. Let me know how you like it!
  7. Lisa

Comments (17)

on

Hi my name is terrie an im brand new at all of this. i just started wilton class my teacher did tell us that thier was someone on this site whom had a wonderful marshmellow fondant yesterday. i just want to find a new hobbie, life, or friends! iI have been in a neck an partial body brace for a year now. i lifted to much weight at work as a retail mgr an my disc went toward my spinal cord causing almost quadrapalgic. my neuro sergeon worked miracles an mybe with good mixer i can do what I like an everyones suggestions from the pro's like yourself.

on

i've never used fondant before & was wanting to try it....are the pre-made boxes any good that you just add water & roll or should I try using a home made recipe.....

on

this is my question to all cake artists. If the foundant dries out so easy and fast how does it do on the cake when the customer gets it , also can you refrigerate it or cover the cake & how for in advance can you make the cake ? I have never tried covering a cake with fondant on it (except I did a little character on top of a cake and that dried out) I'm new to the whole cake world BUT LOVING IT so far ! PLEASE I need all the suggestions I can get THANK YOU IN ADVANCE FOR YOUR HELP

on

koockycookie I have found the when you cover a cake with fondant the cake and the buttercream underneath keep the fondant soft. I have made a cake a day in advance and it still is great. I'm not sure about refridgeration because I don't refridgerate mine. Hope this helps :)

on

koockcookie, don't refrigerate when using fondant, it perspires and then you have a gooey mess. I find the fondant actually helps keep the cake moist. I have had brides tell me that they froze the top of their cake (fondant covered) and froze the accompaning cakes (buttercream covered) and the fondant covered was more moist and held it's flavor. Happy Baking!

on

I can't wait to try this!!! I hate covering cakes with store bought fondant, because it doesn't taste good and I'm hoping that this will change my mind! :-)

on

i used this on a 4 tier wedding cake,i loved it!! the taste,texture, and the ease of use, it does take some upper arm muscles to get it to the right consistancy, but it is totally worth the work, it was a hit!!

on

I store mine in the refrigerator and have never had it perspire. I coat it lightly with shortening, wrap it tightly in saran wrap and then put it in a zip log bad.

on

I have used MMF for years, and have always refrigerated my fondant covered cakes. They never sweat (but, it could have something to do with your humidity). Only thing that occurred once, is when it was being displayed on a wet, humid day. It got shiny. I STORE mine double wrapped (plastic and ziplock) in dark cool cuboard. I'v had it last for months. Also, a cake once covered, I have kept in refrigerator for up to 5 days and it was still great. MMF works like a fantastic sealer.

on

Hi Guys!

I have a question for you guys and hope someone could answer me: I covered a hand-bag cut out cake with MMF and it turned out to be 'rubber like' cover - PLEASE help me to get this right. It could be that I used MMF as soon as I made it - should I have kept it one day or two prior to use it on the cake? PLEASE HELP... Many thanks

Kalykreations

on

PS. I did not use shortening when I melt MM - but I used shortening on mt hands when kneading MMF.... Please tell me what I did I do wrong????

on

The shortening is just for your hands to knead INTO the fondant.....you may have overlooked your marshmallows....and you are supposed to let your fondant rest overnight before using...especially of covering a cake but I really don't think that wipuld make it rubbery.....try try again!!!

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