Here is a little “How to” on how to make marshmallow fondant also known under the name MMF or chocolate MMF. You can use it to cover cakes. If you want to make flowers and figurines you will just have to knead in some Gum Tragacanth or Tylo powder so they dry up hard.
This is what I use:
Makes about 1 1/2 to 2 pounds
White marshmallows (16 oz)
Water (2 tbsp)
Icing sugar sifted (1 to 2 pounds)
Crisco
Heatproof bowl
Spoon
Sift
Food colors or cocoa powder
Flavouring optional
Note: you can of course use your kitchen mixer when mixing in the icing sugar. Just remember to grease the bowl and paddle attachment well with Crisco.
Step 1:
Put the marshmallows in a heatproof bowl and add the water. Put the bowl in the microwave oven and heat it for approx. 2 mins. until the marshmallows puff up like on the photo.
Step 2:
Stir the marshmallows until they get smooth. This is the time where you can add your chosen food color/cocoa powder or give it flavour.
Note: Color the mixture a bit stronger than desired. You can always make the color lighter afterwards by mixing it with white marshmallow fondant.
Step 3:
Now add the icing sugar and stir the mixture with a well greased spoon. Keep adding icing sugar until it looks like a dough. Turn out the “dough” on a greased work board and with your hands greased with Crisco start kneading the marshmallow fondant. Keep adding a little icing sugar at a time until it is not sticky anymore.
Be careful not to use all the icing sugar as to much icing sugar can makes it too dry. It is ready when it feels pliable and ready to roll. If you are not using the marshmallow fondant straight away then rub a bit of Crisco on it and wrap it in cling-film and seal it in a airthight bag.
Note: Some uses the marshmallow fondant right away but I prefer to let it rest for a day before use.
If your marshmallow fondant feels very hard you can always warm it up in the microwave for a few sec. at a time. Then it should be more pliable to work with. If it feels dry then knead in some Crisco or if it is too soft add more icing sugar. I hope you can use it.
Please visit my tutorial section if you want to learn how to make other icings and frostings.
Happy Caking!
Louise
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538 comments
KayKakes says:
May 13, 2012
i am covering a wedding cake with fondant. i have covered smaller cakes before and they have turned out ok. however i was able to decorate and serve these smaller cakes in the same day. I understand you shouldnt put fondant covered cakes in a fridge or freezer. however i have to start decorating the cake on a thursday evening and the wedding is on a saturday. should i avoid using fillings such as cream cheese/custards/fruits/jams if i am going to have to leave it out at room temp/ or will it be ok covered with a large box in an airconditioned room or even a “turned down” cooler? how long can i decorate a cake in room temp? normally i would freeze it covered, but with fondant i just dont know?
Louise says:
May 14, 2012
If you are using a perishable filling with milk/cream that can turn sour/bad you would have to store the cake in the refrigerator even with fondant on it. If you were using a basic buttercream made from butter and powdered sugar you could store it “outside”
Most of the times when I am making cakes (I use a mousse filling with fresh cream) I always start early Friday morning. I start with the filling and let the cake/filling set until early afternoon. In the mean time I would make my buttercream. Then I would cover the cake with buttercream and depending on the time I would either cover the cake in fondant and store it in the refrigerator until the next day where I would do the last decoration.
When storing fondant cakes in a fridge the cake will start to sweat when you take it out to room temperature. That’s why it is good to store it in a box along with a bowl filled with baking soda. This should help to remove any moisture keeping the cake dry.
Again some places they store their cakes in AC rooms but then they often have a non perishable filling inside. I have my cake out if it’s very hot outside for only 10-15 minutes at a time as I can feel the cake get’s soft.
Meme says:
May 9, 2012
How do you stop it from being grainy?
Louise says:
May 9, 2012
What do you mean? At what stage does it get grainy?
archie says:
May 9, 2012
Hi! I really appreciate this alternative to fondant as i do not have the proper kitchen tools to make fondant. My problem is I live in the Philippines and it can get really humid (or sometimes rainy as typhoons are not unusual here). Any pointers on how do i go about making this recipe? Thank you very much
Louise says:
May 9, 2012
I can only say that you will have to try and see how it behave while working with it. It is no fun to work with fondant in any way when it’s very humid. Only an A/C can help and store your cake in a cool place inside a large cardboard box if possible. You can place a bowl with baking soda inside with the cake to absorb any moisture.
Archie says:
May 10, 2012
Thank you very much! i’ll try working on my first marhmallow fondant and will let you know how it goes.
Chrissy says:
Mar 23, 2012
I’m about to make this to cover my daughter’s birthday cake… a rainbow cake, that will have 8 layers of cake, with Buttercream Icing between them, each layer about 1 inch tall, it will be about 12 inches tall, and 8 inches round. I’m completely new at this whole covering a cake with fondant thing, and I want to make sure I make enough! I know you doubled this recipe, but do I need to double it again? Also, I’m letting my daughter (she’s 6) decorate the sides of the cake with edible markers. Because I know she’ll be holding on to the cake while she writes on it, it was recommended that I freeze the cake before I let her write on it, so there won’t be finger dents all over it! But, I’m afraid that if I freeze it, and let her decorate it while it’s frozen, when it defrosts, and sweats, it will ruin her art? Any suggestions? I’m doing tie dye on top, and letting her design the sides, it’s our compromise
Also, can I use your Royal Icing recipe to top the cake with instead of buttercream? I attached the link to the cake, just in case I’m not explaining myself well! Thank you so much! I’ve tried so many of your ideas, they’ve always turned out PERFECT!!
http://www.livinglocurto.com/2011/05/desserts-edible-markers/
Louise says:
Mar 26, 2012
Hi Chrissy, Sorry if my reply comes late. Firstly 12″ sounds very tall to me?? It can be tricky to cover very tall cakes. As the fondant can tear and wrinkle. But of course it can be done. I have not tried to cover a very tall cake though (my cakes are about 3-4″ tall) I think that you should double the recipe for the fondant. There should be no problems, if you let it stay in the refrigerator for 15 minutes between coloring the cake. Sweeatapolita wrote the same. Whenever the cake gets a little soft place it in the refrigerator. You could also just let finger indents be a part of the charm
I would not use RI instead of buttercream as the RI dries very hard. Good luck with the cake!
Jac says:
Mar 2, 2012
Thanks! Louise
Jac says:
Feb 27, 2012
Hi, Louise, bn. Following your blog for que some time, I ll say they r real pieces of art!
I am so tempted to try this mmf for my 2 tier cake 6″ n 9″. But I m concern about the super hot n humid weather I hav here, wonder the mmf will melt/ sweat?! How to tackle this problem?
Thanks and have a nice day.
Rdgs,
Jac
Louise says:
Feb 29, 2012
You may get problems with the mmf getting sticky and starting to sweat because of the hot weather. It is hard not avoid. I did however see a great trick on YouTube the other day. They placed a cardboard box, big enough for the cake to stay inside and placed a bowl with baking soda to absorb the moisture. This because it was raining. So maybe it will work if it’s hot outside???
Sana says:
Feb 15, 2012
Thanx and Keep it up
Sana says:
Feb 11, 2012
and another question i don’t have microwave can i melt my marshmallows over double boiler?
Louise says:
Feb 14, 2012
Yes, no problem.