Nadya Posted 24 Jan 2007 , 5:38am
post #1 of

Hello ladies, I am looking for a recipe and instructions on MMF. I tried the Search but couldn't find an actual recipe. Could somebody help me, please. I 've never used fondant and after seeing all your beautiful cakes here thumbs_up.gif , I am eager to try it too. Thank you!!

44 replies
Cakepro Posted 24 Jan 2007 , 5:53am
post #2 of

Awesome and comprehensive instructions can be found here:

http://www.baking911.com/asksarahbb/index.php?showtopic=1100

Have fun! icon_smile.gif
Sherri

Nadya Posted 24 Jan 2007 , 6:27am
post #3 of

Thank you!!! I will definetely have fun now! icon_biggrin.gif

Erlyns_Treats Posted 24 Jan 2007 , 9:32am
post #4 of

http://www.cakecentral.com/article47-How-to-Make-and-Decorate-with-Marshmallow-Fondant-MMF.html

You can try this too...thats what i followed icon_smile.gif

Nadya Posted 24 Jan 2007 , 9:44am
post #5 of

Thanks a lot! This is very helpful!

Jopalis Posted 25 Jan 2007 , 1:21am
post #6 of

I followed the mechanics in the article/tutorial but followed the recipe from Alternative MMF... It puts 1/3 cup Crisco right in. I worked 1/2 of the sifted sugar in with the paddle then switched to the dough hook. If it got difficult to get sugar in, I put it over a pot I had on the stove with simmering water in it. I mixed it up with my hand (be careful not to get burned) then I took the bowl back to mixer and worked more in.... Did this til pretty much all of the sugar was incorporated. Maybe a bit less (Ithought kind of like making bread). Then I greased counter and my hands (repeatedly) while I kneaded it smooth. I greased it up wrapped it and put it in ziplock w/as much air out as possible. Not sure what will happen when I go to roll it! LOL!

Nadya Posted 25 Jan 2007 , 4:35am
post #7 of

Thank you, Jopalis! Well, I 'm going to try making some MMF tonight, I'm a little bit nervous. I am just going to make half of the portion as I really don't need a whole lot, just some to practice with and get the feeling of fondant icon_biggrin.gif .

Jopalis Posted 25 Jan 2007 , 7:28am
post #8 of

I am nervous about it too. I haven't tried to roll it out or anything yet.... It wasn't too bad to make... I want to color some of it so I can marble a bit. I worked the sugar in with the mixer...first paddle then dough hook. Heated it up if it didn't seem to be taking the sugar too well. We'll see how it actually is....

mjjandz Posted 25 Jan 2007 , 10:51am
post #9 of

I have miss placed my dough hook, so I would not be able to make MMF? what is the taste difference between easy MMF and MMF?

Thanks

Sweetpeeps Posted 25 Jan 2007 , 1:36pm

I used a mixer once and about killed my self trying to make the mmf. lol You should have seen my husbands face. lol Now, this is all I do and it's so simple. In a microwavable bowl, place marshmallows, 1 1/2 T water a teaspoon or two of flavoring (I use almond) and a tablespoon of crisco or more if I'm doing the full batch. I pop it in the microwave and heat for 30 sec intervals until melted. Then I add my colors to the melted marshmallow mix. Next, I just stir in powdered sugar until it's the consistency of a stiff bread dough. Once the marsmallow starts getting a little doughy I'll stick my hand in the bowl to mix in the rest. I can get a better idea of what's going on that way. I don't really measure the sugar. I usually just eyeball it. Then I wrap it up in parchment paper and put it in a airtight container. It doesn't seem to stick to the parchment like it does to the saran wrap. Have fun! HTH

sugarlaced Posted 25 Jan 2007 , 1:51pm

This is a little off the subject, but Sweetpeeps do you color the marshmallow mixture "extra" so that when you add the powdered sugar it is the rifht color? Guess what I am asking is does the powdered sugar lighten the color?

Wendoger Posted 25 Jan 2007 , 3:37pm

Hey there!
The powdered sugar does lighten it up, but not much. I made the mistake of over adding to make sure it was the right color and I added too much...dang it! Have fun! icon_wink.gif

Sweetpeeps Posted 25 Jan 2007 , 4:32pm

I've never really noticed it lightening to much. I usually just tint it the color I want it while it's melted and it usually comes out good for me.

mjjandz Posted 25 Jan 2007 , 9:11pm

I am going to try your way.

Thanks

mareg Posted 26 Jan 2007 , 5:07am

I made the MMF today and it seems that there was WAY too much sugar. Do you find that happening? This is the 2nd time i've made it and it seems like I have way too much sugar. I had to add more water to get it all in.

loveqm Posted 26 Jan 2007 , 5:19am

Hi ladies...
I remember reading somewhere that you can flavor/color the MMF w/ jello mix. Has anyone tried that? If so how exactly do you do it?
Thanks!

Wendoger Posted 26 Jan 2007 , 5:43am

Yes....it usually is too much....just add a little at a time....that should be in the tutorialicon_wink.gif

Nadya Posted 26 Jan 2007 , 7:59am

Ok, ladies I must be doing something wrong. Need your help. Well, I followed the recipe and placed a bowl with marshmallows in the microwave. It took about 3 minutes for them to start melting and they didn't become soupy and just became a brown sticky mess and as soon as I took the bowl out of the microwave the marshmallows started hardening and in a matter of a few minutes they became like one hard brown candy. What may be the reason? May it be because this bag of marshmallows was in the counter for quite awhile, over a year maybe? I feel so stupid, the recipe seems so easy and I messed it up anyway. icon_sad.gif

loveqm Posted 26 Jan 2007 , 8:03am

nadya, I don't think you are suppose to heat it for 3 minutes. When I did it I did it in 30 secs intervals not even sometimes depending on the amount of marshmellow I used. But it won't look like it's completely melted when you first look at it, you have to stir it and then it will start melting. For exp. for 1 cup of marshmellow it takes me about 20-25 seconds only, take it out and stir w/ a spoon or something it will gradually melt all the marshmellow and then look soupy. This is when you add color or the powder sugar. HTHS! =)

loveqm Posted 26 Jan 2007 , 8:04am

it's ok... trial and error... nothing wrong w/ it... everyone makes mistake... =) I know I do all the time... just think, now next time you know you won't make the same mistake again. icon_wink.gif

Nadya Posted 26 Jan 2007 , 8:16am

Thank you, loveqm. Well, I did it in 30 seconds intervals and tried stirring but they were just soft and all puffed up, so I kept putting them back in the microwave. I will try again icon_smile.gif

loveqm Posted 26 Jan 2007 , 8:20am

yea when you do it for 30 secs it will still have some puff up marshmellow but will look softer (thats a good sign) you just have to stir it really well. Then try it for another 10 secs and do it again. usually that should be good enough and you just need to stir really well for about 2-5 mins and it will start to get soupy.

Nadya Posted 26 Jan 2007 , 8:28am
Quote:
Originally Posted by loveqm

yea when you do it for 30 secs it will still have some puff up marshmellow but will look softer (thats a good sign) you just have to stir it really well. Then try it for another 10 secs and do it again. usually that should be good enough and you just need to stir really well for about 2-5 mins and it will start to get soupy.




Ok, now I see what I was doing wrong. Thank you so much!

sugarlaced Posted 26 Jan 2007 , 3:42pm

Sweetpeeps & wendoger:

I am definitely going to try this...it sure beats kneading that color in!!! Just need to figure out how much fondant for each tier needed.

MissRobin Posted 26 Jan 2007 , 3:47pm

I ususally microwave mm's for 60 sec., then stir, then mic for 30 sec, then stir, and the mic. an additional 30 seconds. BTW, I add 2 tablespoons of crisco to my MMF recipe, I just like what it does for the consistency.

mkerton Posted 26 Jan 2007 , 3:49pm

I make this all the time and I just have problems with the microwave....I much prefer to melt my marshmellows over a double broiler.....for me it just seems to work better (and really not that much extra work).

Wendoger Posted 26 Jan 2007 , 4:01pm

Since all microwaves are different, ya really need to 'trial & error' this one for your first time. For me, it takes about 45 seconds to get the marshmallows melting. Its really great once you get all the bugs worked out...I really LOVE working with the stuff. I have ne experience with bc, thats why most of my cakes are mmf. But hey, I start classes in a couple weeks to learn how to pipe bc! Yay!
icon_wink.gif

tbittner Posted 26 Jan 2007 , 4:09pm

I am curious about the Kool-Aid addition as well, anyone tried that? How much do you add? I need to make some colors and am curious! Thanks!
Tracy

DianaMarieMTV Posted 26 Jan 2007 , 4:15pm

I never measure my powdered sugar, just start sifting it into the melted marshmallow untill it is no longer sticky, but very soft still. Then I wrap it up in greased saran wrap and put that into a large ziplock bag and let it rest overnight. I personally have found that if I don't let it rest, I have to add too much sugar to get it workable and it will get the elephant skin look or crack on me. After resting though, it will be nice and elastic. Just knead about 8-10 minutes after you unwrap it the next day and you're good to go!

koolaidstains Posted 26 Jan 2007 , 4:16pm

I add an extra tablespoon of water to the recipe and it comes out great. And even though crisco isn't "in" the recipe, I probably end up working in anywhere from 1/4 to 1/2 cup of it. You do have to really stir the marshmallows inbetween heatings. Don't just give it a quick stir either. Take it out and stir it for at least 20 seconds. It might not look melted at first, but after stirring for a while it breaks down, just like chocolate chips.

When I make it I just heap a glob of crisco on the table and that way I can get more when I need it without contaminating the container.

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