has anyone used this? I'm VERY curious. I'm going to ATTEMPT my first topsy turvy cake, for my sisters 50th birthday..I would love to have a smooth brite white smooth finish, will this work? thanks y'all!

I just saved a recipe from here into my favs & was wondering the same thing. Does anyone have a picture of a cake with this on it? Is it pourable?

I always thought it was just a bc that tasted like marshmallows. I've never made any of it though.

Never tried it, but I did see the recipe. My thought was the difference is in the taste.

I saw the recipe too & was thinking it's more like a pourable fondant---like what is used on petit fours. I would like to know the consistency as well

Well now you all are making me want the recipe! Does anyone want to post the link in here?

Thanks!

It ws on the CC home page, but here's the link:

http://cakecentral.com/recipes/7627/marshmallow-buttercream

I had posted the same question when I saw the recipe but I don't know if the author has ever responded... I will go check to see if there is any response and get back to you.....

Ok who's going to make it lol

I sent a PM to the author of the recipe. Will see what she/he says and let you know.

Oh, I so want to try this out. It sounds nice. I do wonder how large of a cake it would cover, etc.

I saw the original post and thought it sounded like a nice recipe to try....sounds like a nice smooth finish with minimal fuss (???)

I'm going to try to try a batch this weekend, and will post what happens if I do!

Here is the response I received from the author of the recipe.

It's both! I spread it on an 8x8 and then dipped cupcakes in it and it formed perfectly on both. For the cake I spread it, but not perfectly and it settled like it had been smoothed, looked like fondant. And the cupcakes, I've seen a pourable fondant on cupcakes only filled half way so the fondant covers it still inside the wrapper, it worked pretty much the same way. I made the cupcakes without papers then put them in pretty papers for decoration and the icing filled in to the edges. There were a few bumps that didn't smooth out all the way, but I barley pushed on them and they went away.
There is quite a difference in the taste, it's much sweeter and I needed a bit more flavoring so it wasn't just pure marshmallow taste.

This sounds interesting. I think I'm gonna try this. Ill be curious to see what others experience is.

Do you use this as a crumbcoat or is this the final step whereas you don't have to use fondant at all?

hi all, so i take it you don't have to viva it? cool

opppppp for got i have bags and bags of minature marshmallows hmmmm i probably could melt some on measure aahhhh da i don't have an large ones, would any one like to do this for me. Thanks

i forgot to hit post da, i only have tons of mm marshmalows, does any one want to measure for me the equal of 1 large to mm's thanks

10 large mm= 1 c mini mm

has anyone tried this? post some pics please. thanks!

I tried it once, and it was a total mess! It was very goopy. Worked way more like poured fondant rather than a buttercream. I used it on dipped cupcakes. They initially set up ok, but the next morning all the icing had slid off the cupcakes and were in a huge sticky puddle on the plate. It was an absolute disaster!

I will say that it tasted AMAZING. However I'd use it as a fruit or cookie dip instead of a cake icing. Also, the next day it got really humid suddenly (a rainstorm had blown in overnight) after I made it, so that certianly affected it too.

HTH!

thanks for the measurements did you melt them thanks