How-to: Marshmallow Fondant (aka MMF)

July 14, 2009 at 10:29 PM | Posted in cupcakes | 106 Comments
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Marshmallow fondant has been on my must make list for a long time.

I always knew I’d make it someday but to be honest I rarely decorate with fondant. I’m more of a Wilton 1M tip+frosting+sprinkles kind of cupcake decorator. I tell myself it’s because I don’t want to overdecorate my cupcakes so much that my taste testers won’t eat them. But if we’re gonna be real, fondant intimidates me. Much as I think the taste of fondant is yucky phooey I can’t deny that it makes it easier to sculpt beautiful cakes.

(I want to be like my favorite fondant cup/cake decorator, Anne Heap of Pink Cake Box, when I grow up.)

These past few days I’ve been brainstorming (I’m even having dreams about it! Obsessive much?) for my ThreadCakes entry. After pouring over all 200+ entries more times that I care to admit, fondant seems to be the medium of choice to create the t-shirt designs so I figured if I’m gonna use fondant I better come up with something that tastes good or I’ll be stuck with 48 cupcakes that no one will eat! (Did I really just say that? Blasphemy!)

Next step: Figure out what t-shirt I’m gonna choose. I have too many favorites!


Recipe from Fondant 101

Makes about 3 lbs of marshmallow fondant

INGREDIENTS

16 ounces white mini-marshmallows (I used Jet Puff)
2-5 tbsp water
2 lbs powdered sugar (I used C&H powdered sugar)
about 1/2 cup Crisco shortening, to grease hands and work surface

INSTRUCTIONS

Melt marshmallows and 2 tbsp of water in a microwave safe bowl. Put the bowl in the microwave for 30 second intervals (stir between intervals) for about 2-1/2 minutes until marshmallows are melted. Place 1 to 1-1/2 lbs of the powdered sugar on the top of the melted marshmallow mix.


Now grease your hands GENEROUSLY (palms and in between fingers), then heavily grease the surface you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

Start kneading like you would bread dough. It will be VERY sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and surface when the fondant starts sticking. If the mix is tearing easily or it is to dry, add water (about 1/2 tablespoon at a time). Continue to knead and add water until there are no bits of powder sugar visible. It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing.

[NOTES: I added about 1-1/2 tbsp of water]



Look at all that grease on my hands! Gross! HA!

Prepare the fondant for storing by coating it with a good layer of Crisco shortening, double wrap with saran wrap and then put in ziploc bag. Squeeze out as much air as possible. Let rest overnight for best results.

ENJOY!

Husband rating: A/A+
He is NOT a fan of fondant. I remember he refused to get a wedding cake that costs $$$$ if it tasted like playdoh. But he was happily surprised that the marshmallow fondant tasted pretty darn good!

Wifey rating: A+
Wow. I am SO impressed with the taste of MMF. I don’t think I’ll ever buy store bought fondant again! But man kneading the fondant really gives you a workout. I have a feeling my arms will be sore tomorrow. HA HA!

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106 Comments

  1. Hooray for you and MMF! I am so glad you went for it. I can’t wait to see what you decide to do with it!

  2. Okay, I’ve never made fondant before but I’ve always wanted to try. Your pics make it look fun! I just might give it a shot!

  3. I made marshmallow fondant about two weeks ago for the very first time. I’ve only ever worked with the traditional fondant and this was so much easier and tastier. I definitely would encourage anyone who wants to work with fondant NOT to buy the pre-made packaged fondant, but try their hand at making marshmallow fondant. Not only is it easy, but it’s much, MUCH cheaper!

  4. You can even use your kitchen aid mixer to mix the fondant, once the marshmallows are melted. You just need to grease your bowl and dough hook and it is even easier. :)

  5. I just MMF last week for my wilton class! It was a little messy, but so worth it in taste and cost compared to the wilton stuff.

  6. I can’t wait to see what I do either. I’m kinda all over the place with which tshirt I want to choose. There are so many that are awesome!

  7. I’ve never worked with fondant, but I really want to give it a shot. Thanks for posting this recipe! I can’t wait to see what you do for the contest!

  8. Wow! You make it look so easy! I used store-bought when I made 150 cupcakes for my friend’s wedding (I figured I’d take a shortcut SOMEWHERE in that mess of baking). They looked pretty, but I was watching as this little girl picked one up, ate the flower off the top and proceeded to spit it out on the ground. I have never laughed so hard in my life! Next time, I’m trying your MMF!

  9. It’s harder than it looks. My muscles were sore and I was sweating like crazy! Then again my apt was a sauna but that’s beside the point, right? HA!

  10. I have never managed to get the same kind of fondant from marshmallows as the bought stuff, so I make sure to use a brand that isnt totally disgusting like the satin ice or fondx. Somehow it always ends up sticky with lots of bubbles in! When I make chocolate fondant it works a lot better and I never buy chocolate fondant!

  11. Omg so much tastier! I gave Hubs a little teeny piece and he cautiously nibbled and actually asked for a little more. I knew if he asked for 2nds it was a winner.

  12. My friend “does” wedding cakes, she uses marshmallow fondant. It tastes better and it’s a great workout. Nice job!

  13. Omg. DERRR CB! Of course I should use my KA mixer. Thanks for the tip! Using my mixer will make it even easier now. *smacks head*

  14. Definitely! I can’t see myself buying the store bought again.

  15. You have to make it! If you like marshmallows the taste is a BILLION times better than regular fondant IMO.

  16. Aaaww at least you had a sense of humor about it. I think I would have cried a little if someone spit out something I made. I guess you can’t fault kids though. They keep it real!

  17. I was with your T on the fondant for wedding cake – I loved the designs, hated the taste. Although I equated it to those nasty circus peanut candies only plain flavor. HA Marshmallow fondant though sounds kind of yummo!

  18. Really? Interesting. I haven’t rolled it out, covered or cut with it yet so I guess we’ll see how it compares in that respect to the store bought fondant. Now that chocolate fondant sounds awesome. So have to do that one soon!

  19. Tell me about it! Workout indeed! I was sweating puddles by the end of the kneading. (It probably didn’t help that my apt was a sauna at the time.) Hubs was taking pictures *and* wiping my brow. HA HA!

  20. Peanut candies? Now I am intrigued about the nasty-ness of circus peanut candies!

  21. For the Wilton classes I’ve been taking, I’ve just been buying the pre-made stuff (I only have so much time during the week) but I’ve also been meaning to try this. So I’ll have to take your lead and give it a try soon. :) Besides, I think I’m going to enter the threadless contest too, just for the fun of it!

  22. woah, that sounds amazing. i think you really need to make something when you’re having dreams about it! lol. good luck with your design, i’m sure it’ll be delicious!

  23. I’ve heard it compared to those circus peanuts before too!

  24. I hear ya. I don’t have alot of time now that I’m not a SAHW anymore so it’s hard to find time to do as much as I use to during the week. I feel like my weekends are chores chores chores. I am not happy about this! haha. Can’t wait to see your threadcakes entry!

  25. I know right? I’m crazy! Hopefully my ideas come out as well as they look in my head.

  26. I laughed to keep from crying :) I knew it probably didn’t taste good, and she just confirmed it! She ate the cupcake though, which made me feel much better.

  27. hmmmm a fondant that tastes good??? is there such a thing :D

  28. I’ve never used fondant myself. I can’t wait to see what you come up with.

  29. I love using that EXACT recipe–have made it many times. You can see my cake-folio on my blog sidebar and see some of the cakes I have done with that fondant. I have honestly never tried it but my family says it tastes good.

  30. ive always wanted to make mmf but was always to scared to try. with your pics you make it look easy…..im up for the challenge now Thanks!!

  31. Fondant scares me too! Making sure the room temp is not too hot or cold because the fondant might dry out. I bet with all that shortening on your hands, they must have been super soft the next day. I can’t wait to see what you will do with the fondant! :)

  32. You can also add flavoring to the MMF. I use clear vanilla and almond..it comes out FABULOUS! :-)

  33. Omg, I think you just saved my life! I’ve been trying to find fondant for my threadcakes design, but haven’t found any. I do have a question though; how, if possible, do you add color?

  34. There is! ;)

  35. Me too! I’m still trying to figure it out. HA!

  36. I usually add a drop or two of lemon oil to my MMF and it makes it even better. :)

  37. Awesome! Glad to hear the recipe’s a winner. Just checked out your cake-folio. Love the Eeeeeeva cake!

  38. Don’t be scurred! Just grease your hands and do it! ;)

  39. Totally! My hands were/are uber soft. Not only is it a workout, delicious alternative to fondant… it’s a hand treatment!

  40. Fabulous idea! Definitely gonna have to do that next time!

  41. What a cowink dink! I was thinking about adding color next time. (1) Add coloring to the melted marshmallow, blending with a spoon before adding powder sugar or (2) making the fondant and adding food coloring and blending by kneading. Let me know which method works better for you!

  42. Great idea! I bet the lemon makes it smell amazing. I heart lemon!

  43. I too just conquered my MMF fear. I made some homemade MMF this past weekend and covered my first cake with it (you can see it on my blog). It wasn’t as bad as I once thought and now I’m totally hooked!!!! By the way you weren’t the only one who didn’t think of using the KA for the job!!!! :)

    Also the next day I was reminded how out of shape I am – my forearms hurt, my hands hurt and I felt like I had a hard workout the day before! Who knew cake decorating was so physical! LOL

  44. Thank you so much for the recipe. I don’t think many people here in Australia make their own fondant, so I’ve been waiting to find the recipe and intructions! I’m making cookies next weekend for my cousins 2nd birthday (Pooh Bear theme – so am going to make honey pots with a little bumble bee). I’m only making the cookies for the kids so I’m going to try decorating them with MMF and hopefully we will get a better reaction to the one that Marie Elena received from her guest!!

  45. Get yourself a huge bowl and knead in there…that’s what I do. No mess to clean up on the countertop, and ya gotta flavor it up…try vanilla extract and butter flavoring together. I also add popcorn salt (at the melting stage) to combat the sweetness.

  46. i vote this tshirt:

    http://media.photobucket.com/image/cannibal%20marshmallow/Kebochblog/marshcan.jpg

    as a celebration to your wonderful MMF :D

  47. Just checked out your blog. Awesome for your first time. I’ve only done one fondant cake and it’s ALOT of work so kudos! I’m in the same boat with the sore muscles! I should market MMF as a workout video! HA HA

  48. Cookies! How fun! I think you’ll love the MMF taste compared to store bought fondant. Try to add some flavorings like some commenters mentioned too. I’m totally doing that next time I make it! I’m also interested in trying the chocolate version!

  49. Smarty pants! Derrrr bowl. *smacks head* Loving all the comments that give me tips. Definitely will “flavor it up” next time. I’m already thinking of all the delicious combos! So intrigued about your popcorn salt idea! How much salt? 1 tsp? more? less?

  50. BAHAHAHAHA! That’s friggin hilarious. Ok definitely adding to the list of tshirt maybes.

  51. Yay! You took the leap! I love MMF and only buy the colors that are really hard to mix (red/black). And definitely use your KA, but only add about 2/3 of the sugar then mix the rest in by hand, otherwise, it might kill your motor!

  52. I agree, a little almond extract in the MMF is SO YUMMY!

  53. True. Red and black are crazy hard! I’d have to use a lot of gel coloring to get it to the color I want. Thanks for the tip about sugar and KA mixer. I wouldn’t wanna hurt poor little “Ginger Spice”. :P

  54. Recently my friends and family have been complaining that I haven’t decorated any cakes lately. I was thinking of making a cake since I missed my hubby’s birthday (we were out of town) – I think I will give this fondant a try.

  55. oh yeah! I totally agree with you on this. MMF is probably THE ONLY fondant that I will eat.I always add some sort of clear essence to the dough like mint,banana,melon etc. It gives the MMF a boost in terms of flavor ( not that it’s not good plain :) )

  56. That’s funny b/c my family (well Hubs) was just saying that I haven’t been baking as much as usual. I think the summer months make me lazy to turn on the oven. Definitely give the MMF a try!

  57. Oh yeah! I’m definitely gonna flavor it up next time!

  58. My comment and question: I’ve made MMF a ton of times. I always feel like I am doing something wrong. I put it in the fridge to set over night, then the next day I go to unwrap it and it sticks to the saran wrap! How do I make it stop?

  59. I was just going to mention kneading it in a bowl – so much easier! Don’t smack your head too hard, when I first started making MMF I was doing the ‘pour on counter, grease hands to death’ method as well. Just a heads up, when you start rolling it out and cutting, resist the urge to grab the crisco again. All I can say is, keep PLENTY of powered sugar close by and don’t get frustrated with how sticky it can get. :) It’s worth it in the end!

  60. Put a light coat of shortening on the fondant before you wrap it up. Hope that helps!

  61. I used Fondant 101 the very first time I made MMF too! I know it was mentioned above about using the bowl for kneading…here’s how I finally figured that out:

    http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=77236

    The thread seriously saved me from so much hassle and I feel that ‘bunnywoman’s’ method is better and easier than Fondant 101’s.

  62. Yes, about a tsp. for a 16oz bag, less if working with the 10.5oz size. Also, it is possible to just ground up regular salt, that’ll work too.
    Some other tips:
    — You can melt white chocolate chips and add it to your melted MM’s…about 1/2 cup for the large bag.
    — Instead of 2 Tb. of water, use 2 Tb. of liquid coffee creamer…they come in so many great flavors…”International Delights” has French Vanilla, White Chocolate Macadamia, Chocolate Caramel, English Almond Toffee, & Hazelnut, just to name a few.
    — When adding color, if your finished fondant feels too firm (making the blending process a pain-in-the-you-know-what), you can microwave it in 10-15 second intervals. This makes it really pliable an super easy to work any color in.

  63. Adding coffee creamer is such a good idea!! And I’m totally going to try the popcorn salt next time. Thanks for the tips!

  64. OooOOohh white chocolate! I bet my hubs would love the liquid coffee creamer idea. He’s a coffee addict! Thanks for ALL the great tips!

  65. Thanks for the link to Wilton’s forum. I learned so much! Looking forward to making marshmallow fondant again soon to try out all the great tips/tricks. :)

  66. [...] you ever wanted to know how to do Marshmallow Fondant then head over to I Heart [...]

  67. You’re welcome!
    One last tip, (at least I think it is, LOL). MMF works really well on rolled sugar cookies. You can achieve an awesome look…and it’s so incredibly easy, much more so than royal icing, which requires such a steady hand or looks like a mess.
    Use whatever cookie cutter you made your cookies with, to get the shape you need.
    This is the decorator who first made me want to try it: http://www.flickr.com/photos/cookiejan/sets/72157607980553115/

  68. I TOLD YOU!! I was trying to convert you to this stuff 18 months ago. You really should listen to your JKnottie friends, you know. :-)

  69. I know I know! HA HA!

  70. Okay, so here’s a dumb question for you, the recipe calls for 1/2 cup of Crisco. Is that the amount you put on your hands and works space? or do you ad it to the rest of the ingredients and use more for your hands? See, I told you it was dumb…
    Oh and by the way, I bought the Wilton 1M star tip and made some blueberry cupcakes and it made all the difference in the world, they not only tasted terrific, but they looked wonderful…Thanks for the tip, no pun intended…lol
    Virginia

  71. It’s not a dumb question! Sorry I didn’t make that more clear. I will edit my post. To answer your question. You don’t add the shortening to the marshmallow mixture. It’s just for your hands and counter. Glad you like the 1M tip! PS-Love the pun. It was p(h)unny! :P

  72. Hey really yummy article!!!!!!!!
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    Anyway, I hope you have a great week and that you will be successful in every activity you engage in!

  73. Thanks!

  74. I wasn’t ever the biggest fan of the gum based fondants you find at bakeries, and was always hoping to find one made out of something fun and delicious. Your marshmallow fondant is perfect, looks great, and I have to try it out!

  75. Just stopping by to let you know I nominated you for the “One Lovely Blog” award. Please stop by my blog and check it out.

  76. I have to admit it tastes pretty darn good. Give it a try and let me know what you think!

  77. MMF is a great tasting alternative to regaular store bought fondant and its pretty easy to make..a tad messy but not too hard! I made it for the first time recently and it was my first time working with any fondant for that matter…check out my first fondant cake made with Marshmallow fondant at EatMyTreats.blogspot.com
    Lauren

  78. so, i keep seeing 16 oz bag of marshmallow…i got a bag, noticed just now it is 10.5 oz…did they change the bag size?…are you still using just the one bag or adding more from another bag?
    (Jett puffed is the brand)

  79. Thank you! *off to collect my bloggy*

  80. Saw your adorable “gift” cake with the fondant. Are you sure that was your first time? Looks too perfect!

  81. I’m not sure about Jet Puff changing the size! To be honest I weighed out 16oz of marshmallows on my kitchen scale vs going by number of bags. Hope that helps!

  82. When you put the fondant in the refrig until i need it for the cupcakes is the fondant okay if it turns hard? Do i just need to microwave it again when i need it?

  83. Have you colored the fondant? I am making a St. Louis Blues (our local hockey team) themed cake for a friend. I want the whole cake to be blue and then I would need a bit to be yellow too. I can’t imagine why it wouldn’t but it never hurt asking.

  84. I don’t put the fondant in the frig but I think you could probably nuke it again slowly in intervals to loosen it up again. I haven’t done it before so let me know if you try it, k?

  85. Oh yes. It’s the same as any other fondant. Just a few drops at a time, knead the color in and keep adding until you get the color you want. Hope that helps!

  86. Thank you so much for this recipe. I just made it and the fondant looks beautiful not to mention tasty. I will decorate my cake with it tomorrow morning. I will let you know how it turns out! Saved me lots of money doing it this way :)

  87. Glad to hear MMF worked so well for you!

  88. Hi, thanks for the recipe, and the pictures too. I have a question? How do you make colored MMF? Can you add color as the fondant, or you have to add the color during the mixing and making process? Thank you for your time in advance.

  89. Make the MMF per recipe and then just a few drops of food color (I prefer the gel not the liquid) at a time, knead the color in and keep adding until you get the color you want. Hope that helps!

  90. I made this recipe yesterday but i didnt use the shortening to grease.. i just used the sugar ( yes, was hard.. i was sweating too!).. BUT going over the recipe again i decided to google ‘shortening’ as im from australia so it’s called ‘copha’ here.. by not using this to grease hands and bench did i make a boo boo?? Like does the shortening play an important role in the actual fondant or is it purely for greasing?
    Mine didnt turn out glossy at all ( which im assuming is from the shortening) .. thoughts ??

  91. me again ( sorry .. ) if by not using it i did make a boo boo, when i use the fondant ( letting it rest at the moment) would using the shortening (aka copha) to grease the bench and hands fix my maybe boo boo ??

  92. So interesting about shortening being called copha in Australia. Learn something new every day! I don’t believe that missing the shortening makes the fondant unuseable just probably not as glossy as you pointed out. The shortening helps keep your hands from sticking when you are kneading it. I’m actually in awe that you were able to knead without it! I would probably suggest that you do use shortening before wrapping it in saran wrap/storing though or you might not be able to get it unstuck later. Hope that helps!

  93. I have heard of this before, but have only used SatinIce fondant. I am thinking of trying this for a “Mad Hatter” type birthday cake I am doing in a few weeks. How much does this make in terms of what size cake would it cover? And, does it work well for the little cutout decorations and ribbons too?

  94. To be honest I don’t usually deal with cakes very often but I’m guessing 1 lb fondant per 8 inch (2 layer) cake. If you want to do 2d cutouts it would probably work but if you want to do something more 3d like a rose or a bow you might wanna add some Tylose powder or Tragacanth gum powder to the MMF. Maybe 1-2 tsp per 1lb MMF. It’s going to be trial+error on your part to figure out the best ratio. That will make the fondant harden similar to gumpaste so it retains it’s shape better. HTH!

  95. I was wondering has anyone tried using marshmellow fluff, then adding powered sugar to that recipe? I have 4 kids I really need to cut time as much as possible.

  96. I haven’t tried this myself but after a quick google search I found (this) MMF recipe and if you scroll down to the first comment, she used marshmallow fluff instead of melting mini marshmallows. Give it a try and let me know how it works out! I’m all for shortcuts.

  97. Thanks for searching, it helped a lot, God willing I’m going to create a Monster Truck, if anyone has suggestions I’m all ears!!! Thank you all!

  98. My sister and I just made this and just wanted to say thank you for posting it online! I’ve been wanting to use fondant but it’s expensive and not very yummy lol but now I can. Now I shall wait until tomorrow to start decorating :)

  99. So glad it worked out for you and your sister!

  100. Have you ever used MMF with gum paste to make flowers?

    How did they turn out?

  101. I haven’t tried it myself but I would probably guess 50/50 MMF and gumpaste to make flowers. You might have to fiddle with the ratios to suit your needs though. If you try it, let me know how it worked out. HTH!

  102. Does anyone know how long you can store marshmallow fondant in the refrigerator?

  103. At last! Someone with real epxeitrse gives us the answer. Thanks!

  104. After reading so many great reviews on making the MMF, I decided to try it myself. Not a good experience….My fondant kept cracking or tearing so i added a little water as you suggested and then it was to sticky…Kept going between the two and just couldn’t get it right…any suggestions? I am making my sons 4th birthday cake next weekend and really dont want to by the Wilton fondant. Thanks!

  105. How many cakes would 3 lbs of fondant cover?

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