Working With Marshmallow Fondant

Decorating By Jaderose Updated 29 Apr 2013 , 4:26pm by sixinarow

Jaderose Posted 28 Apr 2013 , 9:04pm
post #1 of 10

AIve figured out making MMF but I cant get it workable I think it tastes better than flavoring the store bought Wilton stuff but am havijg trouble.

I can make it fine, marshmallows, a little water, and powdered sugar. Then the trouble comes in....when I try rolling it out the powdered sugar on my matstarts making it thicker until its to thick to roll out.

To make this story short I guess Im looking for recipes that work well with steps to going from making, to rolling, to covering cakes. :)

9 replies
sixinarow Posted 28 Apr 2013 , 9:22pm
post #2 of 10

I use mmf on all of my cakes.

The recipes I use is posted on my blog with some tips but the basics are

16 oz bag mini marshmallows

2 lb bag powdered sugar

2 T water

Crisco

 

Grease a large microwave safe bowl with Crisco, pour in the marshmallows, sprinkle with water. Microwave for 1 minute. Grease plastic spatula with Crisco, stir the marshmallows until no lumps remain. Pour in half the bag of ps, stir until thick, dump out on greased counter top and start kneading ps in. Continue to add ps until reaches the consistency of new playdoh. I have never used the entire 2 lb bag of ps. Coat with Crisco, double wrap in cling wrap and let set overnight -- at least 12 hours always works for me, otherwise it's too soft and gives me trouble.

I sprinkle my counter top with cornstarch to roll it out, let it set a couple minutes before I transfer on to my cakes. If it gets hard, zap it in the microwave a few seconds to soften and re-knead.

I'm wondering if you might be using too much powdered sugar if it's too thick for you to roll out. How much powdered sugar does your recipe call for?

Lovebug2867 Posted 28 Apr 2013 , 9:36pm
post #3 of 10

Are you kneading it with Crisco?  That makes it more workable I think a little more stretchy.

Jaderose Posted 28 Apr 2013 , 10:54pm
post #4 of 10

AThe recipe I used was 4 cups of ps maybe thatsto much sixinarow do you roll out on ps at all so there is no sticking when you go to lift it from counter to cake?

Jaderose Posted 28 Apr 2013 , 10:56pm
post #5 of 10

AIve used crisco for coating my bowl and surface but not into the MMF, how much do you put in?

sixinarow Posted 28 Apr 2013 , 11:02pm
post #6 of 10

I give it a pretty thick coat of crisco before I wrap it in cling wrap and let it soak in overnight, it'll incorporate most of it during that time and the rest you knead into the mmf before you roll it out. I sprinkle cornstrach on my counter top before I roll it out, instead of powdered sugar. Just a few sprinkles will keep it from sticking, just make sure you lift it occasionally as you're rolling it out to make sure you don't need to put more cornstarch (or powdered sugar) on the counter.

Lovebug2867 Posted 28 Apr 2013 , 11:13pm
post #7 of 10

When I make MMF I do a nice coat of Crisco on my counter and knead all that into it.  Don't know exactly how much never measured it though.

iCookiBake Posted 29 Apr 2013 , 11:32am
post #8 of 10

 You should be using a whole 2-lb bag (or 7 - 8 cups I believe) of powdered sugar to the 16oz bag of marshmallows. So if you said you only use 4 cups, your MMF would be super sticky!

 

Watch some videos on youtube of the process. That's how I made MMF and it came out exactly as it should have. Most videos I watched say you should have 1/2 cup of crisco already scooped out to use on your hands and knead in into your fondant, but I found I didn't use all so maybe 1/4 worked for me. 

 




iCookiBake Posted 29 Apr 2013 , 4:10pm
post #9 of 10

And I use the whole bag of PS because I live in a humid, tropical climate.. you may not need quite as much.

sixinarow Posted 29 Apr 2013 , 4:26pm
post #10 of 10
Quote:
Originally Posted by iCookiBake 

And I use the whole bag of PS because I live in a humid, tropical climate.. you may not need quite as much.

That makes a big difference! Oh mmf, that fickle friend! icon_wink.gif

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