Cake Decorating Community - Cakes We Bake

In the past I have always used store bought fondant.  Never would I have ever attempted to make my own, until a friend of mine told me about how she made her own fondant out of marshmallows.  I had never heard of such a thing and I have been doing cakes a long time. 

 

Here is how it all started....my friend had no time to run to the store to buy fondant, so she searched online to find a recipe and hoped to have all the ingredients....She did!  The ingredients we are talking about all of us probably have on hand...16 oz bag of Jet Puffed Marshmallows, water, 2 lbs. of good quality powdered sugar. 

 

When I finally took the plunge, literally with my hands into sticky goo of melted marshmallows, I was pleasantly surprised to find out how easy it all came together into a smooth soft ball.  It was awesome.  I have been hooked ever since!  Oh and did I mention how inexpensive it is?????  Compared to buying Pettinice fondant in 15lbs buckets for $$$ ALOT.  I would not touch Wilton fondant with a chainsaw, it is gross and taste like...I have no clue, it's just bad...period.  I don't recommend and I used to teach Wilton Cake classes. 

 

It does take some time to make, but it really does get faster and faster to make the more you do it once you learn the technique.  It really does taste so good and I find that it cracks less and goes on very nice with very little air bubbles to deal with.  You can also roll in some marzipan and take it to a whole new level or some vanilla extract to enhance the flavor.  My clients always say, "I always used to peel off the fondant and not eat it, but yours is so good, I eat it with the cake!"

 

So what has your experience been? 

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I started with MMF (for I just found buying premade to expensive) and because MMF is so easy to make, easy to work with (especially the one with 2 tbsp. of Corn syrup in it), easy to color and it tasted good. I cannot compare the homemade MMF to premade for I have never purchased premade, no need.
I also do most of the kneading in my Kitchen Aid counter top mixer(with the dough hook). Then I pour it out on to a Crisco covered counter and knead just a bit more. I would never use anything else for I agree with the saying "Why fix it if its not broken." Another little hint : Don't forget to add some salt.
I've been making my own MMF for a few years now. I love it-it took some time to get used to during the mixing process. At times, I would mix too much or too little PS, but I've got it down, now. Instead of adding 2tbls of water, i add 2 tbls of my homemade organic vanilla extract. it adds so much more flavor!
Would you mind letting me know what your exact recipe is for MMF. I have never tried making it myself before, and I am really not all that good working with the Satin Ice, and, like you said, wouldn't touch the Wilton stuff. I would really appreciate any advice I could get. I am just a hobbyist.
Tammy Lunday said:
Would you mind letting me know what your exact recipe is for MMF. I have never tried making it myself before, and I am really not all that good working with the Satin Ice, and, like you said, wouldn't touch the Wilton stuff. I would really appreciate any advice I could get. I am just a hobbyist.

Sure...but, I will be honest. I don't measure my PS or Crisco. I go by the texture of the MMF. I made a video for it here
http://www.youtube.com/watch?v=qAXGc2-_6KQ

Basically, at this time, I use 2 bags of 10oz Jet Puff marshmallows, 2.5-3 lbs. of sugar, enough Crisco to keep my hands from sticking to the fondant, and 2 tablespoons of vanilla.
Would you mind hsaring your receipe the one I have does not call for Corn syrup ?!?!?!?!?

I agree with using the kitchen aide dough hook helps with the messiness

Sharon Takahashi said:
I started with MMF (for I just found buying premade to expensive) and because MMF is so easy to make, easy to work with (especially the one with 2 tbsp. of Corn syrup in it), easy to color and it tasted good. I cannot compare the homemade MMF to premade for I have never purchased premade, no need.
I also do most of the kneading in my Kitchen Aid counter top mixer(with the dough hook). Then I pour it out on to a Crisco covered counter and knead just a bit more. I would never use anything else for I agree with the saying "Why fix it if its not broken." Another little hint : Don't forget to add some salt.
Marshmellow Fondant
This is the first mm fondant recipe I ever made...worked out very well.
Ingredients
16 oz. Mini marshmellow
2 tbsp water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps with the pliability)
1 tsp vanilla
2 lbs (approx. 7 cups) confectioners sugar, sifted
1/2 cup Crisco or veg. shortening.
Instructions
1.Grease micro safe bowl and heat proof spoon with Crisco.
2.Place marshmellow and water into bowl.
3.Micro about 2 minutes - stopping and stirring at 40 second intervals. Mixture should be soupy.(this might be a good time to add the coloring is you want only one colour)
4.Take out of micro and add corn syrup, lemon juice, salt and extract. Stir well
5.Sift confectioners sugar into mixture - 1 cup at a time. After 5 cups, grease your hands with crisco and knead the mixture in the bowl. Add the 6th cup and continue to knead.
6.Grease your work surface and turn mixture out of bowl onto counter.
7.Sift remaining sugar, regrease hands and knead well.
8.If mixture seem soft add powdered sugar, (if hard and cracking add water- 1/2 tsp at a time)
9.Shape into mound and put a coating of Crisco on outside, double wrap in cling wrap andput into Zip lock bag - extracting all the air.
10.Allow to rest overnight but can be used after sitting 1 hour.
Additional notes
Add food colouring to the soupy mixture (much easier) or knead in later(this is harder). Tips: If eating the fondant use the MM recipe...taste better then the store one. Use cornstarch when working wih fondant, if sticky.

Hope you will enjoy this recipe as much as I do. I has worked so well for me that I have never
tried any thing else.

Have fun.



lJulie said:
Would you mind hsaring your receipe the one I have does not call for Corn syrup ?!?!?!?!?

I agree with using the kitchen aide dough hook helps with the messiness

Sharon Takahashi said:
I started with MMF (for I just found buying premade to expensive) and because MMF is so easy to make, easy to work with (especially the one with 2 tbsp. of Corn syrup in it), easy to color and it tasted good. I cannot compare the homemade MMF to premade for I have never purchased premade, no need.
I also do most of the kneading in my Kitchen Aid counter top mixer(with the dough hook). Then I pour it out on to a Crisco covered counter and knead just a bit more. I would never use anything else for I agree with the saying "Why fix it if its not broken." Another little hint : Don't forget to add some salt.
Thank you so much , it is different from the one I use but I will give it a try for sure !
Can someone please offer some advice. I made MMF this weekend for my Mardi Gras cake and it was a complete pain. Hard to roll out and kept sticking to it's self and had little pits all in it. What did I do wrong? I followed all the ingredients and directions for Rhonda's MMF on cake central (the same is posted here) but it just didn't seem to work. Is there a trick I am missing or did i not add enough PS? Help. I love the taste of it as does everyone else and would love to use it. I think the colors are so much better with it as well.
Ok ty. I used the whole 2 lbs of sugar so maybe that is why it is stiff. Also I added all other liquid besides water, after I melted the marshmallows so maybe that is a trick. I let it sit for about 8 hours but will try to make it sooner next time then roll it out. Thanks for your help :)
So sorry to hear that you had a terrible experience with MMF Machelle, I am like Nicole Owens...I play with it till I have the right consistency ( I make mine the consistency of bread dough)...to stiff and I add a bit more liquid (little at a time); to soft and I add more confectioner sugar. I am sorry I can not help you for I have never had trouble with pits. With the sticking the only thing I can say is what I do, I use a dusting bag filled with a mixture of cornstarch and confectioner sugar, for me it puts just enough dust on it to keep it from sticking (you have to keeping checking and redust as needed)..I also use my wonderful Fondant mat. And I agree with Sherry, you should let it rest.
You know Machelle, I would try it again, I remember the first batch I made- it turned out perfect, BUT my second batch was the worse...but I tried again it and have learnt how to play with it and now I will never use anything else to cover my cakes. If you do try again, Good luck with it.

Machelle said:
Can someone please offer some advice. I made MMF this weekend for my Mardi Gras cake and it was a complete pain. Hard to roll out and kept sticking to it's self and had little pits all in it. What did I do wrong? I followed all the ingredients and directions for Rhonda's MMF on cake central (the same is posted here) but it just didn't seem to work. Is there a trick I am missing or did i not add enough PS? Help. I love the taste of it as does everyone else and would love to use it. I think the colors are so much better with it as well.
Sherry I have always gone by the cup measure of confectioner sugar, not by the bag. I am so sorry for not clarifing this to you all, but the recipe I have posted is the original from another cake site.
I use my Counter top mixer up to about 5 cups of confectioner sugar..then I do the rest by hand so I can feel for the right consistency, I probably am making extra clean up for myself right Sherry. Thanks everyone.

Sherry Qualls said:
my recipe uses

160z marshmallow
2 lbs powdered sugar
2 tablespoon water
2 teaspoon vanilla
1 teaspoon extract (your choice of flabagvor, optional)
1 tablespoon corn syrup
salt water up to 1 tblspoon

I add my liquids (water,extract corn syrup) to unmelted marshmallow and stir then melt and stir, melt and stir marshmallows

works for me every time..the rest of the instructions are like Rhonda's...I do it all by hand. There is just something about feeling the consistency when hand kneading I am unable to determine when I use a mixer mixer.

The only problem I really see with the recipe is that 2lbs of powdered sugar is approx 8 cups sugar not 7, but I know Sharon uses this recipe with success...hopefully she will weigh in on this.

I also think it is key to let it rest at least 12 hours....there is a science to this...and the hours give the fondant time to develop and "age". If it is a little tough to roll out, pop it in the microwave to soften it, but be careful, the inside will melt faster than the out side, hot gooey marshmallow on your hands is not good...owie!!! maybe up to 20 seconds in the microwave, then knead again a few times and roll out.

You also need to make sure that the when rolling the underside is kept dusted as well as the rolling pin, what I do, is roll back and forth 4 or 5 times, turn the dough a quarter turn, roll some more, turn...etc making sure to keep the underside and rolling pin dusted.

Machelle said:
Can someone please offer some advice. I made MMF this weekend for my Mardi Gras cake and it was a complete pain. Hard to roll out and kept sticking to it's self and had little pits all in it. What did I do wrong? I followed all the ingredients and directions for Rhonda's MMF on cake central (the same is posted here) but it just didn't seem to work. Is there a trick I am missing or did i not add enough PS? Help. I love the taste of it as does everyone else and would love to use it. I think the colors are so much better with it as well.
This is a totally stupid question~ I sent hubby to get marshmallows to try my hand at MMF - and he came home with the regular size. can I use these or should I head back out for mini??

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