Hi there,
I am making MMF for the first time today for a cake due tomorrow. The MMF is VERY simple.... just marshmallows, sugar and shortening. My question is I heard that MMF does not hold well in the fridge (or after it comes out of the fridge)... is this true? If so what are my options for decorating today? Any help is appreciated. Thanks.
You need to make MMF the day before you're going to use it. It's too soft right after it's made to be used. If you need to decorate today, MMF is not the way to go.
About the fridge, it does fine in the fridge.
I would agree that MMF does fine in the fridge. I did a three layer cake and refrigerated it overnight last weekend. As long as you keep your hands of it as it comes back to room temperature, you're fine. The condensation that forms evaporates and your fondant will be as good as new.
I would also agree you need to leave a bit of time after you make your MMF, but I don't think you need all night. I normally leave mine a few hours.
It dries, but it doesn't ever get too hard to cut in my experience. I've had cakes that I've made for home that have been in the fridge for a week and the fondant has never got too hard. It can go a bit shiny with the condensation from the fridge, but that's the only downside.
I should just add that if you leave fondant out it will eventually dry - I do that instead of using gumpaste for things like bows, etc, but it it's on a cake you won't ever have that problem. As you said, the moisture from the buttercream and cake will keep it nice and soft.
Only time I made MMF I put the cake with it in the fridge. Had it in a cake carrier when it came up to temperature to try and keep moisture off of it. Even after coming up to room temperature it never dried out (took it out of the carrier once came up to temp). Now it was very humid (rained for 3 days straight). Even put a fan on it--it was fine if you did not touch it, but it was quite sticky.
Only time I made MMF I put the cake with it in the fridge. Had it in a cake carrier when it came up to temperature to try and keep moisture off of it. Even after coming up to room temperature it never dried out (took it out of the carrier once came up to temp). Now it was very humid (rained for 3 days straight). Even put a fan on it--it was fine if you did not touch it, but it was quite sticky.
The cake carrier is the culprit there, I think, if it was the airtight kind. Fondant-covered cakes can't be kept in an airtight container. A cardboard box is a good way to store it.
I found the recipe somewhere or other on the interweb...
16oz mini marshmallows
2lb good quality powdered sugar
2 - 5 tbs water (eg, start with 2 and add more if you need it)
Crisco or similar to grease every possible surface including yourself!
1. Microwave the marshmallows and 2 tbs in a big greased bowl in 30 second bursts.
2. Stir with a greased spoon to make sure there are no small lumps.
3. Dump the 2lb bag of powdered sugar in the bowl (opinion is divided on whether you need all the sugar but I've always used a whole bag)
4. Stir with your greased spoon until you have the majority of the sugar combined. It's at this point you should be able to judge if you need another tbs or two of water.
5. Then get in with your greased hands and start kneading the rest of the sugar in.
6. Dump the whole lot plus all the scrapings into a greased worktop or fondant mat and knead until you get a smooth and silky lump of fondant.
7. Wrap and leave for a couple of hours. Again, some people say overnight, but I haven't found that.
When you want to use it, you can microwave it (30 seconds for a whole batch, less for less, obviously) and you'll be able to knead it again to a nice consistency.
Adding gel colours to a dark shade does made the fondant dry out I've found (bizarrely), but again, zap it in the microwave and you'll be good to go.
Good luck!
The ingredients in MMF are not significantly different from the ingredients in any other kind of rolled fondant, and it does about as well in the fridge (or at room temp) as any other. Not sure if it's the fat, or the water content, or the gelatin that makes it so slow to harden but I've never seen or heard of a fondant-covered cake getting too hard to cut! The more common problem is staying too soft to hold its shape, due to an airtight container or very high temperatures.
It's true that MMF can be a bit too soft for use immediately after it's made, but IME it doesn't really have to 'rest' for more than a couple hours.
Holly
I found the recipe somewhere or other on the interweb...
16oz mini marshmallows
2lb good quality powdered sugar
2 - 5 tbs water (eg, start with 2 and add more if you need it)
Crisco or similar to grease every possible surface including yourself!
1. Microwave the marshmallows and 2 tbs in a big greased bowl in 30 second bursts.
2. Stir with a greased spoon to make sure there are no small lumps.
3. Dump the 2lb bag of powdered sugar in the bowl (opinion is divided on whether you need all the sugar but I've always used a whole bag)
4. Stir with your greased spoon until you have the majority of the sugar combined. It's at this point you should be able to judge if you need another tbs or two of water.
5. Then get in with your greased hands and start kneading the rest of the sugar in.
6. Dump the whole lot plus all the scrapings into a greased worktop or fondant mat and knead until you get a smooth and silky lump of fondant.
7. Wrap and leave for a couple of hours. Again, some people say overnight, but I haven't found that.
When you want to use it, you can microwave it (30 seconds for a whole batch, less for less, obviously) and you'll be able to knead it again to a nice consistency.
Adding gel colours to a dark shade does made the fondant dry out I've found (bizarrely), but again, zap it in the microwave and you'll be good to go.
Good luck!
I
This is the recipe I use too, but I add karo syrup to mine and it makes the fondant very pliable and easier to roll out.
I found the recipe somewhere or other on the interweb...
16oz mini marshmallows
2lb good quality powdered sugar
2 - 5 tbs water (eg, start with 2 and add more if you need it)
Crisco or similar to grease every possible surface including yourself!
1. Microwave the marshmallows and 2 tbs in a big greased bowl in 30 second bursts.
2. Stir with a greased spoon to make sure there are no small lumps.
3. Dump the 2lb bag of powdered sugar in the bowl (opinion is divided on whether you need all the sugar but I've always used a whole bag)
4. Stir with your greased spoon until you have the majority of the sugar combined. It's at this point you should be able to judge if you need another tbs or two of water.
5. Then get in with your greased hands and start kneading the rest of the sugar in.
6. Dump the whole lot plus all the scrapings into a greased worktop or fondant mat and knead until you get a smooth and silky lump of fondant.
7. Wrap and leave for a couple of hours. Again, some people say overnight, but I haven't found that.
When you want to use it, you can microwave it (30 seconds for a whole batch, less for less, obviously) and you'll be able to knead it again to a nice consistency.
Adding gel colours to a dark shade does made the fondant dry out I've found (bizarrely), but again, zap it in the microwave and you'll be good to go.
Good luck!
I use that recipe as well, but instead of the crisco, I use 1/4 cup unsalted butter, cut into small cubes. I put the melted marshmallows, water, and a couple teaspoons of clear vanilla into the ungreased KA bowl, sift the powdered sugar on top of the MM's, then sprinkle the butter cubes over the sugar and mix with the dough hook on 1 or 2 until blended and smooth.
It does have to rest overnight before I can cover a cake with it though.
I usually grease my bowl for melting marshmallows, then melt a 10.5 oz bag in the microwave. Once completely meted I add a teaspoon of vanilla, 2 tblsp water and mix until uniform. Then I line my kitchenaid bowl with powdered sugar, just a cup or 2, then pour the melted marshmallows in that. I put on my c-hook, then let my mixer knead it for me, adding sugar as needed. I usually end up using almost a full 2 lb bag. Once it's mixed I grease my hands up and knead in colors. I rarely wait to cover a cake. I usually end up using it right away without issues, but it is a little easier after a few hours. Using "The Mat" to roll it out is great.
Quote by @%username% on %date%
%body%