What Am I Doing Wrong With Marshmallow Fondant?

Baking By AmayasMommy Updated 25 Jul 2010 , 5:49pm by cutthecake

AmayasMommy Posted 25 Jul 2010 , 1:21am
post #1 of 23

I have been decorating cakes for over 10 years, but have just recently started using fondant. I never used it before because I didn't like the taste, but found a recipe for marshmallow fondant. My question to anyone who can help, is what am I doing wrong that I can't get it to roll out right? At first I figured out it was because I was using too much powdered sugar. So then someone told me to use just crisco on my work station, no sugar. So I tried that today and it failed miserably. I don't know what I am doing wrong, but every time it comes out too dry or it rips from being too wet. Any suggestions would be greatly appreciated.

22 replies
mom2twogrlz Posted 25 Jul 2010 , 1:29am
post #2 of 23

Sorry, I had the same problems so I gave up. I buy mine now. It's more expensive, but I figure it's worth it since I can cut out at least an hour of time. To me tie is more precious than money. I did make a few batches of a regular fondant, very similar to Michelle Foster's recipe and that was much better to work with and tasted fantastic, but once again, I value my time more. Oh yeah, and I burned up my kitchaid making the MMF.....NEVER AGAIN!!!!

cattycornercakes Posted 25 Jul 2010 , 1:40am
post #3 of 23

I used to have the same problem. The crisco didn't work very well and it became to wet. I now use a 50/50 mix of powdered sugar and corn starch. I bought one of those grated cheese dispensers like you find on the table in an italian restaurant..if you know what I mean. I sprinkle my workspace with that to roll it out. I also find that, as I roll it, I have to sprinkle in between when I flip it. I also got the biggest silicone mat I could find at Bed Bath and Beyond (with a coupon of course),

Hope this helps icon_smile.gif

DeelishislyBaked Posted 25 Jul 2010 , 1:46am
post #4 of 23

use only 2 tablespoons of water
add 1 tablespoon cornsyrup (for elasticity)

and make sure you let it rest for at least 8-12 hours, other wise it will just spring back on you when you try to roll it and I use PS, lots of it when I roll, and I roll, turn 1/8 turn, roll turn roll turn, making sure PS stays under it and does not stick to the counter. roll, turn, roll turn.

mamawrobin Posted 25 Jul 2010 , 1:52am
post #5 of 23

I have made marshmallow fondant several times and I've never had good results. I make Michele Foster's fondant and it is way better than MMF. It's not any harder to make and it is a high quality fondant. I prefer it over any store bought that I've tried.

dholdenrn Posted 25 Jul 2010 , 1:57am
post #6 of 23

I always make my fondant...the only color I buy is black, because even though I can make it and make it very black, it is a hassle. I pour 16 oz of marshmellows into a large plastic bowl and add two tablespoons of water...I then microwave it for 30 seconds...stir...another 30 seconds...stir...and so on until it is melted and smooth...I then take it to my table and start stirring in sifted PS, small bits at a time. When it becomes too thick to stir anymore, I dump it out on my table...which is COVERED with crisco...a very thick layer. I sprinkle more PS on top of the pile and start kneading like bread dough. I add PS bits at a time, kneading between until smooth...all in all, I use one two pound bag of PS. It comes out perfect every time! It costs about $2.75 instead of $18 for Satin Ice.

kimbordeaux Posted 25 Jul 2010 , 1:58am
post #7 of 23

Are you letting it sit for at least a day after making? I use Satin Ice now but, I have and do still on occasion make my own MMF. I don't ever use the whole 2lbs of sugar and I have also eliminated water. When I make it I realize that Crisco makes it softer but also makes it break. I use Crisco for rolling but not in recipe. When making I give mine a test to see how much more sugar I need to add. As I'm kneading fondant I roll/stretch it out to the thickness I use on cakes and put over my raised fist to see if its still to stretchy or it tears. I like mine stretchy but not droopy. Makes it easier to work with, better to pick up and form around cake. Its hard making your own because everyone's advice is going to be different because of different brands of the same ingredients and because of environments/locations we live in. Humidity, heat, coolness... all make fondant act differently. Good Luck. If all else fails try Satin Ice!

Bskinne Posted 25 Jul 2010 , 1:59am
post #8 of 23

I love MMF. After the first try, I haven't had any problems. The recipe calls for 2 tsp. water and 2 lbs. of sugar to the 16 oz of marshmallows, but I always use less than 2 lbs. If you are having problems with consistency, start with a lot less PS, and gradually add it in. I use Crisco first on the counter, put about 1 lb of PS on top of that, then pour the melted marshmallows on top, then add a little more PS on top. Stop before you think you are done, let it rest, and then add more PS prior to coloring, slowly, as needed. During that second round, I only use CS on the counter, because it is not absorbed like the PS.

jules5000 Posted 25 Jul 2010 , 1:59am
post #9 of 23

I have tried with some success to make the marshmallow fondant, but the weather has to be perfect and the recipe I have says you need to make it by hand. Well it is very time consuming and it does taste good, but I would love to have the recipe for Micelle Foster's fondant and I looked on here and it said it was not here. Is there a specific name for it? Thanks to any one who can helpme.

cutthecake Posted 25 Jul 2010 , 2:18am
post #10 of 23

Michele Foster's fondant recipes:


FlourPots Posted 25 Jul 2010 , 2:22am
post #11 of 23

Lose the water altogether...it makes it a sticky mess.

My recipe is as follows:
10.5 oz bag Kraft Jet Puffed mini marshmallows (NO substituting)
1/2 cup Crisco (this goes in with the MM's)
5 cups powdered sugar

I microwave the MM's + Crisco in a large bowl for 30 seconds, then I shake the bowl from side to side, and mic for 25 more seconds.

If you were to look in at this point, you couldn't really tell that they're melted, and that's good...it shouldn't look liquidy.
I then use a butter knife to stir, and that's when they appear melted and oily from the Crisco.

To that I add the 5 cups of (non sifted) PS...all at once, then I stir it a little with the same butter knife, then I knead with one hand while holding the bowl with the other, in my empty kitchen sink. Never tried it on a table...too messy!
Towards the end when it seems that it won't take in anymore of the PS, I microwave the blob for 30 seconds, and knead, till it's all in.

By the way, I flavor my MMF only if it's a cake for an event...I mostly do practice or just-for-fun stuff, so I don't bother then.
Also, the Crisco right in the bowl is a tip I read here, posted by jeking. Absolutely changed my caking...love it!

I use this recipe to make figures, purse handles, everything...it's easy to roll, never sticks, I don't need PS or cornstarch...the Crisco is enough.

* When I know that I'll be coloring a majority of the batch a dark color, I cut the Crisco to 1/3 cup.

Cindy619 Posted 25 Jul 2010 , 2:34am
post #12 of 23

The recipe calls for 2 tsp. water and 2 lbs. of sugar to the 16 oz of marshmallows, but I always use less than 2 lbs.

I use this recipe as well and have had great results (maybe I should knock on wood!). It takes a lot of kneading to get it to a good consistency. I also weigh all my ingredients and usually don't have to make any adjustments. I cover all my surfaces (bowl, spoon, rolling mat, my hands) with a nice coating of shortening. I switch to a PS/CS mix only after the MMF has been applied to the cake and I need to do some smoothing.

Also - a big key to getting a good MMF is using marshmallows that aren't stale! I once tried to use an already opened bag of marshmallows to make MMF for a cake for my family and it was incredibly difficult to work with (no elasticity, etc). Since then, I give the bag a nice squeeze to check that the marshmallows are fresh!

mamawrobin Posted 25 Jul 2010 , 2:37am
post #13 of 23

[quote="FlourPots"]Lose the water altogether...it makes it a sticky mess.

Thanks for posting your recipe. I am going to give it a try. I'd love to be able to use mmf on occasion but have never made any that I could actually roll out and put on a cake. I will be making your recipe thumbs_up.gif

FlourPots Posted 25 Jul 2010 , 2:41am
post #14 of 23

Sure...I hope it works for you!

I should mention that I love to microwave...
Before I roll it, before I model with it, before I color it...I microwave it!
I don't enjoy kneading and this shortcut really, really works.

Edited because what I wrote sounded weird when I read it back....oh man

mamawrobin Posted 25 Jul 2010 , 2:51am
post #15 of 23

I have hope for your recipe

MessMaker Posted 25 Jul 2010 , 2:55am
post #16 of 23

I use MMF quite often an never really had problems with it... Try kneading some crisco into it. and rolling it out on a fine layer of the 50/50 cornstarch/pwdr sugar.

sandra05 Posted 25 Jul 2010 , 4:44am
post #17 of 23

Here the recipe I use for mmf
1 1/2 bag of small marshmallows about 16 onz
2 tbs water
2 tsp corn syrup
1 tsp clear vanilla
5 to 51/2 c confectioners sugar(powder)
1/4 c vegetable shortening
Grease a glass bowl, wooden spoon, & k.a.m(mixer) metal bowl. Microwave marshmallows & water for 40 seconds at a time, about 2 minutes. Stirring until fully melted. Immediately add corn syrup,vanilla & what's left of the shortening to melted marshmallows. Mix well , transfer to metal bowl .Add 2 c sugar. Mix with dough hook. While mixing add the rest of sugar 1 cup at a time until all incorporated. Transfer fondant to silicone mat,or counter top. knead it about 2 minutes . It will be soft. Double wrap in plastic . Let it rest 6 hrs. or over night. ** for chocolate mmf use 4 to 4 1/2 c sugar plus 1/4 c cocoa. Fondant covered 2 cakes. Each cake was 9x2 doubled. Love this recipe, easy to roll out.


sabre Posted 25 Jul 2010 , 5:48am
post #18 of 23

Sandra05, can you make flowers and figures with your recipe? Do I need to add tylose? I copied your recipe and will try it.

jules5000 Posted 25 Jul 2010 , 1:02pm
post #19 of 23

Thanks for the response. I will try this. It definitely sounds easier than the one on there. Like I said it worked great the first time I made it, but the second time it didn't. It was nothing, but frustration. I don't have the money to buy fondant already made to practice with so that is why I tried it to begin with. All of you are so helpful and I appreciate it bunches.

AmayasMommy Posted 25 Jul 2010 , 2:43pm
post #20 of 23

Thanks for all the tips! I wrote to the people at Satin Ice about ordering, and they said they would send me a sample and I never received it. I haven't seen the recipe for fondant by Michelle, so I'll have to look that up.

jules5000 Posted 25 Jul 2010 , 5:44pm
post #21 of 23

I just went into search and wrote Fondant recipes and it came up easily. Good luck.

FlourPots Posted 25 Jul 2010 , 5:47pm
post #22 of 23

The link directly to her recipe(s) is posted on page 1 of this thread!

cutthecake Posted 25 Jul 2010 , 5:49pm
post #23 of 23



Also - a big key to getting a good MMF is using marshmallows that aren't stale! I once tried to use an already opened bag of marshmallows to make MMF for a cake for my family and it was incredibly difficult to work with (no elasticity, etc). Since then, I give the bag a nice squeeze to check that the marshmallows are fresh!

Yes! Stale old marshmallows will not work.

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