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Marshmallow Fondant

post #1 of 37
1/30/06 at 9:05am
Thread Starter 
Is the MMF recipe listed on this site by 'Cheryl' the one that you all use? I am going to attempt making it for a wedding cake next month. Any tips for a first timer?
Thanks!
~Wendy
Matt 18:20 "For where two or three come together in my name, there am I with them."

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Matt 18:20 "For where two or three come together in my name, there am I with them."

Pray wherever, whenever!
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post #2 of 37
1/30/06 at 10:20am
not sure... I use the basic one that's posted all over the net...

16 oz bag of mini marshmellows
2 TB water
& confectioners sugar (most tell you up to 2 #'s but I don't even use 1#)
but I also add Vanilla flavoring to it

I'm sure the instructions are all the same.

The only tips I can tell you for the first time, is you will need time to do this, it can be frustrating and you'll maybe think you aren't getting anywhere. Have LOTS of space, and make more than you think you need, because you won't have enough, if you only make one small batch for even a decent sized one layer cake.

Also, it's gonna be HOT HOT HOT, don't go sticking your fingers in that hot MM goo. I regretted it right away. Use a wooden spoon coated with shortening or something.

Good luck.
hahaha, whatever.
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hahaha, whatever.
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post #3 of 37
1/30/06 at 10:24am
I just made my first MMF cake yesterday. I agree with Cakeman66. The recipe I used said 2 pounds of powdered sugar and it was so hard and thick I couldn't roll it out thin enough so it ripped and it was impossible to lay it smooth down the whole cake so it looked bunched up in areas. I will never use that much powdered sugar again. But the icon_biggrin.gif MMF tasted yummy.
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post #4 of 37
1/30/06 at 10:26am
icon_smile.gif I add 1 T. of Crisco with the Marshmallow in addition to the recipe given earlier...I like the outcome...It is not dry and won't crack..

On first attempt it would always look like you failed...Keep kneading for a good 5 mins. until it comes to the consistency of play dough.. icon_smile.gif
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post #5 of 37
1/30/06 at 10:28am
Wendy, I use Cheryl's recipe and I like it a lot. But if you are worried about experimenting on such an important cake but need really good fondant, you can also purchase Satin-Ice fondant which tastes great too, online. icon_smile.gif
give me cake or give me...eh..something else with lots of sugar.
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give me cake or give me...eh..something else with lots of sugar.
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post #6 of 37
1/30/06 at 10:30am
Quote:
Originally Posted by mahal

icon_smile.gif I add 1 T. of Crisco with the Marshmallow in addition to the recipe given earlier...I like the outcome...It is not dry and won't crack..

On first attempt it would always look like you failed...Keep kneading for a good 5 mins. until it comes to the consistency of play dough.. icon_smile.gif



I agree, the first time you make it, you think you are doing something wrong...Just be prepared to do a lot of kneading! (if you are an old breadmaker like me, then you will feel right at home! haha) The more you knead, the better it starts to feel, and gets much softer to work with.

I also add my colors at the melted marshmellow stage. It works better and has a more even color to it.

Also, when you are preparing your stuff to lay out, don't forget to put some crisco in a small bowl and grease up your hands! the first time I made it, my hands were full of a mess and I couldn't get to the cabinet to get crisco out!
Gotta have more cowbell!
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Gotta have more cowbell!
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post #7 of 37
1/30/06 at 10:38am
I've never made MMF, but I'm very interested in trying it since I've read all the posts about it. My concern is, is this something that people actually eat? I mean, it seems like a waste to put this on the cake, then it not be edible!

Any tips?
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post #8 of 37
1/30/06 at 10:44am
MMF tastes a lot like candy circus peanuts. Most people think it tastes better than other kinds of fondant, in my experience. Some people just don't like the consistency or sweetness of fondant and will take it off the cake. Others love it. I always use a layer of yummy buttercream under my fondant--that way there's still icing for the cake if the fondant is removed.
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post #9 of 37
1/30/06 at 10:46am
I have a question for the pros. I have a Sunbeam stand mixer and wonder if you think it is powerful enough to mix this with. Also, how many batches do I need to make to cover a 2-layer 9 inch heart cake? Will one batch do it?
Laughter is the best medicine, chocolate is a close second!!
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Laughter is the best medicine, chocolate is a close second!!
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post #10 of 37
1/30/06 at 10:49am
i've never added the crisco, however, i have greased my pyrex bowl for marshmellows, the bowl with the sugar and all utensils and fingers that will touch it, very, very thickly so when i pour my mm a LOT of melted crisco goes with it... i find it very theraputic... just kneading and kneading away getting my frustrations out on the dough instead of my boss.. <tee hee>
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post #11 of 37
1/30/06 at 10:52am
Quote:
Originally Posted by cindy6250

I have a question for the pros. I have a Sunbeam stand mixer and wonder if you think it is powerful enough to mix this with.



before i got my pro mixer i used an OSAR and it was okay.. but i actually prefer doing it by hand.. i think its actually faster and less messy .. the mm will stick to everything until the sugar is really worked in.. i still do it by hand ...
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post #12 of 37
1/30/06 at 10:55am
Cindy - I don't know that I would try it with a Sunbeam. I have a KA and I don't even use it, I just do it by hand. You get a better "feel" for when there is enough powdered sugar added then. Start out with a heavy wooden spoon, and when you can't stir it anymore, plop it out on the table and start kneading it. (grease up with crisco first!) It really isn't hard to make at all. I have never used the enitre amount of powdered sugar either. Good luck and have fun!
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #13 of 37
1/30/06 at 11:00am
I'm a newbie all around. I've made one cake with fondant and it was store bought fondant.
I just made my first batch of MMF this weekend.
My first batch came out perfect and it was so easy to work with. It was super smooth on my cake.

My advice is not to add all the powdered sugar. I followed the first half of the instructions.....sifted 1lb into the mixing bowl, making a well for the melted marshmellows. I began mixing with with my kitchenaid paddle, then switched to the hook until the mixture was a thick ball. I removed the ball of fondant from the mixing bowl and kneaded in the rest of the sifted powdered sugar. I would say I used 1 and 3/4 a pound of powder sugar - not 2. I think the recipe will vary depending on your environment.
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post #14 of 37
1/30/06 at 11:02am
Thanks tye and quadcrew. Do you think I will need to make more than one batch if I'm doing a 9 inch heart with fondant decoartions? I want to do the cake in the Wilton Decorating Cakes book. It has a rope border and little fondant flowers on top and down the sides.

Thanks,
Cindy
Laughter is the best medicine, chocolate is a close second!!
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Laughter is the best medicine, chocolate is a close second!!
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post #15 of 37
1/30/06 at 11:07am
one batch would be plenty for the 9 inch heart... also make sure you keep your left overs in a tightly sealed bag for future use..
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