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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Its not a stupied question Janine. I have used the large size marshmellows. Just make sure you have the right amount and what I also do is take a pair of scissors and cut them into fours...just to make sure it is all melted properly.( I am not sure if this step is necessary but it is what I do). Have fun.

Janine said:
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??
Excellent! Now I don't have to waste them. MMF - here I come!
Hello Geisel! Could you tell me about how you use the almond paste in your fondant? I would love to know how that works to take it to a new level. I often flavor my fondant with every flavor imaginable! Whatever is going to complement the cake. I have never used almond paste before, please explain. Thank you so much, Susan!! siasforsweets@q.com
I have been in love with MMF since I first made it. My biggest problem is using it for figures, I find that it tends to be a bit too soft and my figures tend to "melt". I've almost decided to use store-bought fondant for figures and MMF if you're actually going to eat it, does anyone have any hints or suggestions in that department?
Hi Susan,

I use Marzipan. Make sure it is fresh and not too hard. Sorry I called almond paste, but it is different. I equal portions of Marzipan and Fondant together, unlike Marzipan alone it will retain a white color too. Great flavor, I hope you like it too.

Susan J. Sias said:
Hello Geisel! Could you tell me about how you use the almond paste in your fondant? I would love to know how that works to take it to a new level. I often flavor my fondant with every flavor imaginable! Whatever is going to complement the cake. I have never used almond paste before, please explain. Thank you so much, Susan!! siasforsweets@q.com
I don't usually use fondant to make figures with since they don't dry hard enough or at all for somethings. I always use gumpaste to make my figures. You can try and add Tylose to your fondant to halp it become like gumpaste so it will dry faster and have a more porceline appearance since you will be able to roll it out thiner to make more delicate pieces.

Hope this helps you out. Geisel

Melinda Mitchell said:
I have been in love with MMF since I first made it. My biggest problem is using it for figures, I find that it tends to be a bit too soft and my figures tend to "melt". I've almost decided to use store-bought fondant for figures and MMF if you're actually going to eat it, does anyone have any hints or suggestions in that department?
I mix equal portions of gum paste and fondant and that works very well for modeling....dries hard too....also Wilton has a product called Gum-Tex...mix in 1 tbsp per batch of MMF...work it in completely...let cure for about 8 hours....oh by the way MMF needs to cure at least 24 hours at room temp wrapped tightly to work properly.

Melinda Mitchell said:
I have been in love with MMF since I first made it. My biggest problem is using it for figures, I find that it tends to be a bit too soft and my figures tend to "melt". I've almost decided to use store-bought fondant for figures and MMF if you're actually going to eat it, does anyone have any hints or suggestions in that department?
I found that is after you melt the Marshmellows if you add I package of unflavored jello ( knox) to the MMF it works better .. more elasticity and much easier to work with and leftover last longer. You can also add 1/2 a package of any flavor of jello to add flavor and color to the fondant and it has the same effect as the unflavored jelo(knox) .

The orange is yummy.....for gigures I jsut add Tylose or gum tex whatever I happen to have on hand ....
Hi Melinda..
I use a recipe Lorraine McKay( people and figurines guru) for modeling clay as she calls it...:
1/2 tsp of CMC or Super gum
250g of sugarpaste

You would sprinkle your CMC or super gum onto your work board and then knead in your sugarpaste until all the CMC is incorporated.

Hope this helps...

you can also look at her Youtube video HERE!

Good Luck!

Melinda Mitchell said:
I have been in love with MMF since I first made it. My biggest problem is using it for figures, I find that it tends to be a bit too soft and my figures tend to "melt". I've almost decided to use store-bought fondant for figures and MMF if you're actually going to eat it, does anyone have any hints or suggestions in that department?
How long and how do you store MMF if you can't use it right away? I made some a while back but wasn't able to use it for a couple weeks and then I just couldn't get it to work...it was real crumbelly. Any thoughts would be greatly appreciated.
Kathy, I don't make my own so not sure if it stores the same but I just make sure the bags are twisted tight with no air in them and store them in the buckets they come in. If it is a bit hard I will pop it into the microwave for about 10 seconds to soften it up.

Kathy Kmonk said:
How long and how do you store MMF if you can't use it right away? I made some a while back but wasn't able to use it for a couple weeks and then I just couldn't get it to work...it was real crumbelly. Any thoughts would be greatly appreciated.
If you arent gonna use it right away coat with shortening and it will stay soft longer. And you can make what you need when you need it,....just plan a day ahead...good suggestion for the gelatin! You can also add a bit more corn syrup to make it more pliable. I use Edna De La Cruz's recipe here is the link http://www.designmeacake.com/mfrec.html

Kathy Kmonk said:
How long and how do you store MMF if you can't use it right away? I made some a while back but wasn't able to use it for a couple weeks and then I just couldn't get it to work...it was real crumbelly. Any thoughts would be greatly appreciated.

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