I've been using this recipe for over a year now but still have problems getting a really smooth surface. It always seems a bit too stiff when I lay it on the cake and the corners try to "alligator", unlike the "yucky" store bought variety. Any suggestions?

I have found with this recipe if you add a sprinkle of water to the marshmallows when microwaving them in 30 second intervals makes for an easier mixture. I add the confectioners sugar in in 1 cup additions as listed here, but if I do not need all the sugar I do not use all the sugar. You only want this to not stretch when you lift if from the surface. There still needs to be a little bit of give in the fondant. It is a great recipe and if it alligators I use a bit of shortening to smooth the edges.

Do you use a 16 oz bag of marshmallows with 2 lbs confectioners sugar or a 10.5 oz bag of marshmallows?

I use one bag of conf. sugar and two bags of 10.5 oz marshmallows and the three tablespoons of water ... Its prefect size and uses most of the sugar .. if you only use one bag ifs a small batch which can be hard to cover a cake with and you waste a lot of sugar :) Hope this helps !

how long with this last if not used right away

is the fondant supposed to be used right away because when i made it i let it sit overnight and when i went to knead it,it started to break apart any idea what i did wrong

I find that it does need to be used right away. Its very hard to get it back to the right texture after it has been in the fridge. So i would use it right away.

Also, If you don't use it right away you have to pop it in the microwave for about 10 seconds or so to loosen it up. Don't get it too hot but just enough to make it pliable. Marshmallow fondant is different so it needs to be warmed up. Hope that helps

When you put the food coloring in does your fondant ever get really sticky? I seem to have that problem if I am trying to get a pretty red or brown. Seems like if I have to use alot of food coloring it always turns into a mess. Please help!

I noticed only brand names marshmallows work best, those from Southern Home or Food Lion made lumps during mixing the powdered sugar. Don't use cheaper marshmallows.

Don't store the Fondant in the Fridge! Wrap with saran wrap (air tight) and just keep in your cabinet or counter then their is no need to microwave and it doesn't change the consistancy. You can store and use for up to 2 weeks. If you are using liquid coloring you will have to add more sugar. I find the gel coloring works the best and doesn't change the texture of the fondant.

CAN YOU MAKE FONDANT SHAPED RIBBONS AND FLOWERS FOR DECORATION ON THE CAKE? ANYONE TRIED THAT YET?

I use the fondant for flat shapes. I will mix about 50/50 with gumpaste when I want something to dry in 3D.

Redkandy, I have used it to make flowers and a bow on top of a Present Cake and it held up great. I used another recipe, but the only difference was the vanilla.

I have never used or made mmf before. Can you put a cake covered in mmf in the refrigerator? I have several cakes due at the same time and will ineveitably have to refrigerate the earlier ones before delivery. I think I read somewhere that MMF can't be refrigerated. Can someone help please??

you can, but mmf sweats... like when you take it out it gets watery sheen look. that is sticky, i dont recommend it.

Hi!! A friend of mine suggested this recipe and she told me it's easier to work with than gum paste. I have been using gum paste in making edible flowers as cake decorations. I want to try it now after reading all the positive reviews. =) I want to ask how long does the finish product lasts? Because I want to make the edible flowers like a month in advance... Thanks! =)

a little trick that i learned on here, add about 2 teaspoons of clear corn syrup. this will help with the pliability. i made some last night using the corn syrup and it turned out great. i wont actually see much results until today, since i made it rest overnight

OMG!!! I just made this and it is awesome.I never made fondant before.I just followed the directions and read all of the posts. And it was easy as 1,2,3!!!

I have only just started decorating and am starting off with this fondant as its quick and easy plus I love the taste compared to store brought normal fondant. I did refrigerate mine up until I needed it and brought it back to the right consistency by kneading but would definitely microwave just to slightly warm it a tad. I had read that it can be refrigerated for up to a month? I am currently just doing it a week prior to needing it.

I also buy whatever is cheapest around town at the moment till I find the product online cheaper in bulk :)

try adding a 1/4 cup of crisco to the marshmallows & water when you microwave it. I make my own fondant all the time but my recipe uses the crisco. it is smooth, pliable and will harden up nicely for cut out designs, etc.

Here is a perfect video on how to do this http://youtu.be/rFdOByutk88

can you add the color after it is made with color dust or even edible coloring or do you have to add it when making it?

I have a few questions. Does the vanilla change the color of the marshmallow fondant? Should I use a clear vanilla extract instead of regular vanilla? and do you add the vanilla before you microwave the mallows or after?

Hi, I have just started making cakes and I started by making my son a two tiered John Deere Birthday Cake. I made the mmf fondant and it was easy to cover the cake and hand mold into a tractor and little farm animals, but...... when the kiddos started to eat it they immediately voiced their dislike of the texture and the taste. This makes me weary of using it again for other cakes. I was wondering if anyone else has had this experience or if I did something wrong. The recipe was the same as mentioned above. I tasted also and it was a little rubbery, hard to chew, It kept getting bigger and bigger and ate it. Help please or can you lead me in the right direction. I loved making this cake and I did very well if I have to say so myself. I have found my niche am anxious to start making them for others, but I don't want to make a bad cake and ruin my business before I get started.

Most people I know don't eat the fondant. I have always peeled it off no matter what kind of fondant it was. You either love fondant or you hate it and most people i know only get the cake with fondant because of the smooth finish and great working surface it provides. I made cupcakes with fondant pirate faces. All the kids pulled off faces and ate the cupcake without them. Next time if you are making for a childs party I would suggest serving it with the fondant pulled off of it. Most adults push it off and eat the cake.

How long does it last for? I need a bunch for the 30th and was gonna start making it now, not sure if it would be good till then and how to store it the best with being summer.