Why will it not let me add recipes to my favorites?
It let me add it to favorites. Did you log one first?
looks like a nice recipe i will try it
Yea it wont let me save it to my favs either????
I've tried other marshmallow fondant recipies and was not excited by them. This one looks good. I usually sift all my confectionary sugar. Do you for this one?
what is the convertion for 1 kg in your icing sugar ? 2 lbs or 4lbs pkg?
1 kg = 2.2 pounds
This is the recipe that I use ALL of the time. It works great especially if you mix it in the Kitchen Aide mixer which is a lifesaver!!
this is it the one that i use & it works beautiful.
Tiffany0481- Do you use your dough attachment to mix? And do you still microwave the marshmellos?
Maltesemomof3boys - I'm not sure about Tiffany048, but I use the dough attachment. I make sure to grease it and the bowl first with shortening so it doesn't stick. Yes, you should still microwave the marshmallows, so that they will absorb/mix with the powdered sugar.
some says that vegetable shortening does not have a good taste than butter?i usually use butter instead of shortening to make it more tastier...how do you agree with it?
I add butter flavoring to mine too. If I want chocolate then I add some sifted cocoa with the sugar. Very similiar to the recipe I use. Thanks for sharing.
Hi Everyone, To answer a few of those questions: a. yes, I sift the icing sugar b. no, I do not use butter as it changes the color, and it increases the chance of spoilage since it is raw dairy c. for chocolate, add cocoa and melted dark chocolate Hope you all enjoy!!
This is the recipe I use!
I will be making my son's wedding cake in Jan. of 2011. Have never used fondant of any type before in making wedding cakes-always used buttercream. Is this fondant recipe something that I could use on a wedding cake? I plan to practice lots with fondant before then, or perhaps take a class in it. Anyone know of a place to take a class in fondant iciing here in Kansas City? Could I teach myself?
Dbond, here in Texas, you can take the Wilton Cake Decorating classes at Micheals or HobbyLobby, they also have Wilton fondant class there. You can also go to youtube and find some videos on how to cover a cake with fondant and decorating with fondant.
Hi, I made mm Fondant in the past, when i was in montreal I never had a problem, but after moving to Ontario, I dont if its the marshmellow or the icing sugar, but my fondant end up not rolling out properly and even if they do and I apply to a cake, it dried really hard. But fondant makes cakes too really nice, and i'm worried that the hardening is going to let people unsatisfied. What should I do?
Sorry, i am a newbie. Can anyone explain to me what is icing sugar
I have trried theis recipie before and it worked ot GREAT! It is very easy to make and it taste like marshmallowa. ohhh and to pineapple2009 icing sugar is like powdered sugar thats what i used when i made my marshmallow fondant!
sorry i misspelled out
Mine turned out too gooey, not sure whether to add more marshmallows, sugar or just let it cool and see what happens! any suggestions?? also FYI - in KC hobby lobby and michaels both offer classes!!
If your fondant is too gooey, add sugar little at a time it will smooth out.
I just made this and it is awesome! I have been paying 15.00 for 2 pounds of premade satin ice fondant...this is way more cost effective!!
isn't this the mmf recipe found on the wilton.com website. I have to say it is quite a work out kneeding the dough with the marshmellows gooey and slimmy all over your hands. However I;ve searched a vew youtube videos in the past to show a much cleaner way to do it. I think if you start mixing a lot it in the bowl before mocing it onto the counter, it will be much more easier because unless you have someone helping you ouit (like my lovely boyfriend)...it turns out to be a mess and might I add his strong muscules to come in handy and helps!! Also I found that with some other MMF recipes they call for lemon jucie, which I have not tried yet. I use the MMF to cover my cakes not yet for figures etc. I used the store bought or the satin ice for that (which tastes awesome, I think i;ve been todl that ACE of CAKES uses it too) anyhow, my guest did enjoy the MMF on the cake (they didn't pick it off ). In my opinion the MMF is a lot of trial and error. At times it comes out great and I can;t wait to use it again, the next I get so fed up I want to yell and CRY!!!!! hahaha.... ALSO IF YOU GO TO DESIGNMEACAKE.COM (i LOVE HER SITE, HER TUTORIALS AND EVERYTHING ABOUT HER) SHE INCLUDES RECIPES, HER FAVORITE TOOLS, AND HOW TO EVEN MAKE AWESOME FLOWERS, CALI. AND MORE SHE IS ON YOUTUBE AND CC. I ADMIRE HER WORK SO MUCH, HER RECIPE ACTUALLY CALLS FOR THE LEMON JUICE AND MORE. GOOD LUCK I'LL POST MY CAKE PICS SOON, I JUST DON;T FEEL THAT CONFIDENT AND JUST NEED MORE PRACTICE. iT SEEMS LIKE I HAVE SO MANY QUESTIONS TO ASK AND LEARN WELL FROM WATCHING. IF ANYONE CAN POST ANY TUTORIALS ON MODELING CHOC, HOW TO MODEL FIGURED/FLOWERS USING IT........(maybe i'm asking for too much) Sorry guys! Have fun baking....i'm going to try decorating cookies right now ciao!
Wow!! Thank you for a great recipe, I am no longer afraid of working with fondant. Best of all it doesn't taste like barely sweetened cardboard, it's actually yummy! I will be using it again and again. Thanks again.
I'm new into the cake world but I recently did a wedding cake with the Wilton fondant. It looked terrific but the guests all picked off the fondant. I'm really excited to try this recipe, maybe I'll even learn to like fondant cakes!!
I hope that this is a good recipe...most are not as pliable as the commercial stuff. Thanks for the recipe.
Thank you so much for this recipe. I tried it and am putting it on my cakes now. It looks beautiful and tastes wonderful (most importantly). I added clear butter flavoring. I let it stand overnight and it takes several times at 10 or 15 seconds each in the microwave to get it to the right consistency for rolling. It behaves slightly differently than the one I have bought in the past, I will have to practice to get more familiar with it. I will NEVER go back to the Wilton recipe or the store bought. Muaaaa!
I've used this recipe before and though I am VERY new to cake making - LOVE IT. I have also added clear vanilla for better flavor. I never bought pre-made fondant (much too frugal for that) so I can't compare it, but do recognize that humidity plays a significant role in this recipe. The measurements will most likely need to be tweaked each time.
I tried this recipe with butter flavored crisco ...yummy taste like butter cream
First time to make fondant. Thanks so much for the easy and good recipe.
Hi, I just made this recipe and it tastes WONDERFUL!!!! I am just wondering will the fondant roll out well and will it harden enough to make a shopping bag cake standing up??? Any help is greatly appreciated. Oh and thank you, thank you, thank you for this recipe! My first attempt at mmf was not a good one so I am so happy to have one that tastes great and now to see if it will do what I need it to do. Happy Baking!!!!
How much does this recipe yield?
I tried this recipe but the fondant keeps craking while I am rolling it out. What am I doing wrong?
I have just had a bit of a nightmare with this recipe, although I don't think it's the recipe's fault, more my cakemaking skills, or lack of! It's the first time I've tried to make fondant, and as I don't have a microwave I melted the marshmallows in a bowl over hot water. It took ages and when I finally took it off the heat and started mixing it, it started turning back into a huge giant marshmallow. It stuck to everything, including me and my kitchen! It was like the scene out of ghostbusters with the marshmallow man! Most of it ended up in the bin, and some in my mouth. My conclusion is that you can't really make MMF without a microwave. Would I be right?
You are all more than welcome!! Couple of answers: - yes I use it on wedding cakes all the time - it doesn't set quite hard enough of some of the flowers you'd like to make. I often keep some commercial fondant on hand for delicate things that need to dry hard. Otherwise I make figurines, flowers and all sorts of things with this MMF - if it's gooey and so forth, keep on adding sugar (be sure to sift it in!) - mix some sugar into the marshmallows in the bowl first to help with the mess on the counter - if it gets too hard to roll or it cracks, just put it back in the microwave and heat it up to make it pliable again. It's pretty forgiving that way...lol
Hope this all helps!☺
I really dislike the taste of commercial fondant. I have avoided using fondant on my cakes for this reason, until I tried the MMF recipe. It takes both color and flavor quite well. Here in Florida the humidity makes sugarpaste work an extra challenge and by adding additional sugar I found that my fondant would crack. So I added just 2 drops of glycerin to the marshmallows prior to microwaving. This is a great recipe.
Sweetdelights, try adding a few drops of water and pop it in the microwave for 20 or so seconds, give it a good knead and have shortening on your hands as well. The shortening really helps to keep it form cracking, or a few drops of glycerin or cornsyrup, will help as well.
Trevy, you poor thing! lol... I would think that it would be brutal to try and make this without a microwave. I'm not sure you could get it hot enough without burning it...sorry I can't be of more help in this regard. Good luck!☺
Oh and Grannie, I agree. Commercial fondant in my humble opinion, tastes like poison!
How many cakes can I cover with this recipe?
Great recipe. I made the fondant basically in the bowl - so it was a dough like before I got it on the bench. That way it wasnt too messy.
It's sooo sweet though!
I also used vege oil instead of shortening - cos I dint have anything else. And seemed to work fine.
I love this recipe as well! I used it just recently and had more cracks than normal, but in previous uses had no problems. Do you find that if you leave it out it melts a little? I keep the cake in the fridge until I am ready to serve it. This MMF is my 4 year olds favorite part of the cake, she leaves it for last!
Just made this fondant. Extremely easy even for a beginner like myself. I used platsic gloves when dealing with the dough, together with veg. oil (instead of shortening) and it worked just fine. No stickyness or trouble at all. =) Tastes delicious as well! I am adding to favorites!
I was wanting to make a 2 teir square cake (spongebob :) ) and I was wondering about how much cake this recipe will cover so I will know if I need to make more or not this is my first time with fondant so I want to be prepared. I'm so excited to make it I lenjoy doing this stuff.
I have never madefondant before, let alone MMF, I usually buy it in, but am really looking forward to trying this. Can you please advise what shortening is? I have seen it many times in alot of stateside recipes, but I dont actually have a clue what it is. Is it what used to be called margarine?
I am new to this site and i am very excited to see what i can find n share. I ahve always wanted to try and make a fondant cake. wish me luck this is what i want to go into culinary arts for
AMAZING,AMAZING AMAZING!!! That is what this is. I have just made it, covered a cake and made roses, amazing! Tastes great, very easy to make..the secret is using plenty of shortening on everything and everywhere. It is so pliable and forgiving. Thank you so much.x
Update, it never cracked or did anything bad!!! Everyone loved the taste and texture, thank you again.
How long will this last? I heard about 6 months?
You're all more than welcome - I'm so glad it worked out for you all! A few answers: Kaylee - one batch should do it Willow - shortening is a grease-type product made from vegetable oil. It's like lard, only not made with animal fats... And no, it's not the same as margarine; different product. alamilla - If wrapped really well and stored airtight, I can see it lasting a super long time as the sugar will act as a preservative. I've used it weeks later and still fine. Just smell/taste it first to make sure it didn't get "fridgy"
I'm pretty new to cake making and haven't tackled working with fondant yet. I'm planning on trying it this weekend, can't wait to use this recipe!
Super easy recipe!! lol, just make sure you get things measured correctly the first time around...I couldn't figure out why it was still fairly sticky...then I realized I had measured out only 1 pound of sugar...(instead of the 1 KG) which is 2.2 pounds!! A beginner can do this! Its been 10 yrs since I made a cake, and never used fondant before. Any suggestions for counter acting the food coloring yucky taste? (Needed black fondant, its ok now but for future tries).
do you put your airtight container in the frig or pantry?
I learnt a trick to get black fondant with less use of the food colouring (which does make the fondant taste bitter and yucky!) Mix the fondant with some cocoa powder while it's still soft to get a dark brown colour. Then add your black colouring to get black fondant. You can also use this to achieve dark brown fondant instead of using brown colouring. And the best thing is, it tastes super yummy - just like chewy chocolate candy!!
Do you just use regular food coloring for this?
I just made this, and its no resting overnight. I have to say, it was so easy! I'm in the UK, and the mini marshmallows are soooo pricey, so I used regular but after just under a minute in the microwave they melted perfectly! I then just sifted in around 1/4 of the icing sugar straight into the bowl I melted them in, coated my mixer bowl with shortening (Crisp & Dry or Trex in UK), as well as the dough hook, then turned it out into the mixer and let it do the elbow work whilst I gradually sifted in the sugar (about 3/4 of what was left). I then greased my workspace with more shortening, as well as my hands, sifted a tad more icing sugar on this and went to work with the last touch of kneading! Easy peasy, and no sticky mess on me or my worktops!!!
I have tried fondant before and didn't know it couldn't be put in the ref. So what do I do about storage... If i make it the day before so it can be ready early morning i would feel weird leaving it out on the counter. If so should I cover it or will that make it sweat? Sorry i'm new to fondant.
I have tried fondant before and didn't know it couldn't be put in the ref. So what do I do about storage... If i make it the day before so it can be ready early morning i would feel weird leaving it out on the counter. If so should I cover it or will that make it sweat? Sorry i'm new to fondant. any suggestions will help.
I have made this numerous times and it comes out great every time! Thanks for the tip on coloring! I have always kneaded in after, but that sounds like a real time-saver!!
Dbond, I am a year late, and hope you made your cake. Joann's teaches the fondant class, but you have to take the basic Wilton's cake decorating class. Kansas City Coulinary school teaches things, and i'm not sure about fondant. I will be taking the fondant class soon. (At Joann's. )
I hope fondant is as fun as this class. I like how it looks on cakes.I've seen them use it on youtube. I'm only on my third level 1 class, that is next week. Does fondant go over the cake, as in a frosting, without spreading it?
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