T’s Marshmallow fondant

33 Responses

1. 

   September 3rd, 2009 at 10:38 am

   How would you color the fondant?

2. 

   Kayli_kupkake

   September 4th, 2009 at 8:45 pm

   I LOOOVE this recipe!! I hated fondant before the day I found this. Thank thank thank you!!
   P.S. I color the marshmellows after they are melted, and then add the powdered sugar.

3. 

   vic92093

   September 14th, 2009 at 8:09 am

   how much fondant does this receipe make? is there a special receipe for using the topsy turvey cake pan.

   I need suggestions for a sweet 16 mad hatter’s topsy turvey cake that i can make by friday sept 18th!

   HELP!

   Kathy

4. 

   myalibisfall

   September 16th, 2009 at 3:28 pm

   I just literally got done making this version of the fondant for my son’s first birthday cakes. It is so yummy and so easy to make. My batch is currently in the fridge resting, then I’m going to test a few pieces of it – coloring it and making sure i can mold it. Thanks so much for this version!

5. 

   kayluvk

   September 18th, 2009 at 4:22 pm

   could you use the the marshmallows in the jar for this recipe?

6. 

   DefyGravity

   September 19th, 2009 at 8:40 am

   Do the Fat Free marshmallows work for this recipe?

7. 

   luluwewa

   September 19th, 2009 at 10:19 am

   Just got done throwing out my rolled buttercream after once again it failing. Decided to try this recipe. We were amazed at how easy it comes together and how quickly!!!! And it tastes pretty good too. Just getting ready to roll it out and put it on…fingers crossed

8. 

   Ruth0304

   October 1st, 2009 at 5:57 pm

   I did this recipe about 2 weeks ago and It turned out great!!! I had tried other mmf recipes but the fondant kept coming out lumpy, on the other hand this was perfect and super easy. I will be doing it again hopefully it will come out just as perfect. Thanks so much for your version of MMF by the way I used walmart brand marshmallow and it worked just aswell.

9. 

   DJMCCOY

   October 2nd, 2009 at 3:36 pm

   Used this for my very first cake and I must say it was amazing. I’ve heard that fondant can be a pain but I didn’t really have any problems and everyone loved it. Thanks for such a great recipe!!

10. 

    ladybugpatg

    October 7th, 2009 at 2:11 pm

    how much does it make how big of a cake will it cover? thank u

11. 

    22kimmy

    October 8th, 2009 at 9:20 am

    this sounds like the perfect ft for my littleone’s 2 & 4th birthday backyardigans cake/ I’ve been wading thru tons of sites & this by far seems the easiest…wish me luck!

12. 

    funjen79

    October 19th, 2009 at 8:25 am

    Does this fondant work well for shaping? I am making a castle cake and I need to shape some column and cone shaped pieces.

13. 

    rhondalynne

    October 30th, 2009 at 5:46 pm

    This was my first try with fondant and I LOVE it! This was so quick to make up and easy to use! I made pumpkin cupcakes covered with fondant to look like pumpkins and the kids took right over, doing everything from rolling the fondant to adding the stems, vines and leaves. The taste was great! I say “was” because the kids stole the leftover fondant and I’m not sure if there’s any left…..
    Question: my butter flavoring turned the fondant a pale yellow color. It worked okay because I colored it orange and green anyways, but do you know if there is a clear butter flavoring? What do you do if you need pure white fondant? Just leave the butter flavoring out?

14. 

    not_a_desperate_housewife

    November 3rd, 2009 at 8:39 am

    I see that this has been asked a couple of times, but I couldn’t find an answer. What size cake does this recipe cover?

15. 

    Fionathompson

    November 11th, 2009 at 12:40 pm

    how can i make this fondant stay white -leave out the butter flavour ?

16. 

    Kimramsey26

    November 11th, 2009 at 2:58 pm

    I use this same recipie. The only thing is you DO NOT want to refridgerate! It adds moisture you do not want. Store at room temp. in an air tight container. It will keep for a couple months. To get it white use a colorless butter flavoring and colorless vanilla. It cost a little more but worth it for the light colors. This recipie will cover a two tier cake (10 in and 8in).

17. 

    sheabutter15

    November 12th, 2009 at 8:22 am

    This sounds awesome! i’ll give it a try.

18. 

    November 13th, 2009 at 7:21 pm

    Great recipe. Easy to make and use and tastes great!

19. 

    grandmagrossman

    November 16th, 2009 at 5:06 pm

    Yummo – made this recipe using clear butter flavor. Came out very white and so easy to make. Wish I had tried fondant before. Thanks T

20. 

    vicki0052

    December 2nd, 2009 at 6:19 pm

    Just made the mmf fondant. How easy is easy? Love this recipe. Wll be using it over and over again. Going to do cookies instead of a cake. Vicki0052

21. 

    Saramarie

    January 1st, 2010 at 12:08 pm

    wow..just made this…SO EASY!!! Tastes great too. I still need to color it and roll it out. Let you know how it goes : ) thanks for the recipe!!!

22. 

    Saramarie

    January 1st, 2010 at 2:42 pm

    okay..so I just finished coloring (very difficult) and tried to roll out (also very difficlut) It’s a great esay recipe but HELP what did I do wrong??? fondant kept cracking and was not easy to work with. I tried warming up in microwave..not much help. i read where someone colored melted marshmallows but I had to make 3 diffirent colors out of this 1 recipe so I sve coloring for after sugar was added. can anyone help…why was mine so dry and crumblie? I followed recipe to a “T”

23. 

    grandmagrossman

    January 8th, 2010 at 12:38 pm

    Hi there. I also had to make three colors. Black, Dark Pink and then the basic white. All the fondant I colored and added flavor to, became stiffer to work with then the plain white. Adding more crisco and rewrapping with plastic. Then microwaving for 15 seconds did the trick. Work with as small a portion as possible and keep the rest wrapped. Good luck.

24. 

    nicholelpinet

    January 13th, 2010 at 4:15 pm

    Absolutely loved using this recipe! Followed to a T and came out perfect. I found it easier to color after it was done. I just used some plastic gloves and kneaded my color in. Wasn’t too big of an issue, but my hands were tired:) Kuddos to this recipe!!

25. 

    Monkey149

    February 14th, 2010 at 4:01 am

    Grandmagrossman,
    I tried this recipe twice yesterday, the first time I had the same problem you did, it cracked and was super hard to work with. The second batch I made was wonderful!!! I added the 1/4 cup of shortening to the melted marshmallows as soon as I took them out of the microwave, that made all the difference. It taste great and is sooo very easy to work with. Hope this helps you!!
    I also found it better knead it once it was getting a little harder to use a wooden spoon. Just remember to used a little shortening to grease your hands before attempting to do it.

26. 

    maz6870

    March 7th, 2010 at 3:56 am

    I’m from the uk and not sure about a couple of the ingredients: I think crisco is hard white vegetable fat – is that right we call it Trex here?
    Butter flavour extract – I have butterscotch essence? not sure otherwise what it could be!
    thanks for looking
    Maz

27. 

    Sasha009

    March 23rd, 2010 at 7:51 am

    I used this for my son’s 2nd birthday cake. It tasted wonderful, but very hard to work with.

28. 

    kmerrefield

    March 25th, 2010 at 7:54 pm

    I have worked with this recipe before, but I had problems tonight. Very dry, VERY hard to knead, color was not blending, kept cracking- I despaired of being able to use it. However, once I added more shortening as I was kneading, and after wrapping it in plastic and microwaving for 15 seconds, it was MUCH easier to work with! Now to see how it dries…

29. 

    prncsslmndrps

    April 16th, 2010 at 9:47 am

    I love this fondant. Very easy to make and work with, I recently covered a 12, 10 and 8 inch w/it for a wedding cake and had enough left over for another 8 inch

    I also find that coloring it after it’s done is best, but your hands hurt after a while.. I also use aldi’s brand shortening, mini marshmallows and powered sugar. Everyone compliements the texture and taste.

    I use it shortly after making it, I’ve never let it sit and settle for more than 30 minutes and if it gets too hard to work with I microwave it for about 10-15 seconds and roll it out in powdered sugar.

30. 

    hayvensmommy00

    June 26th, 2010 at 10:08 am

    I made this recipe yesterday, but didnt use it until today. It was very tough to roll out, but now that I see the suggestions on how to make it a little more pliable I will use that in the future. I didnt color it, but I did use the gel color/vodka painting on it. Was a camo cake. I thought it looked good so did the client. Now the test….how did they think it tasted.

31. 

    divinecc

    July 21st, 2010 at 2:45 pm

    I really love this recipe, it’s way cheaper than store brand and tastes better! I have found a routine that works well for me…. I use my kitchen aid (I think it’s a 4-5 qt) First I coat the mixing bowl with crisco spray (not pam) as well as the dough hook attatchment. Then I get another microwavable bowl and coat it also in crisco spray, then add the marshmallows with 2 Tbs of water and place in microwave in 30 sec intervals until melted. Add melted mallows to greased mixing bowl and 1/4 c shortening, I use the princess emulsion to flavor (butter/vanilla) then add 3 c sifted pwd sugar, 1 c at a time add 1/4 c more shortening and 2 more c sugar and 1 Tbs water mix well. Then I take out onto a vinyl mat and knead while adding the rest of the powdered sugar. Wrap and store in fridge until use. I have only had elephant skin once and it was with an older batch. It is wonderful to work with and has great elasticity. For a first timer: to make sure you have kneaded it enough to roll it out (AFTER you have let it sit for an hour-overnight) pinch the end of the ball, if it cracks keep kneading. It should be smooth! HTH someone!

32. 

    vitadun

    July 31st, 2010 at 3:23 pm

    i loved this recipe, but my flowers did not hold up .i noticed if there is any humidity the fondant goes soft again.but had a great flavor.

33. 

    tigger72

    August 31st, 2010 at 6:38 am

    i love the recipe, but i noticed the humidity problem, too. once i took it from a nice cool ‘house’ to a warmer location, everything went soft and tacky. any suggestions on how to solve this?