http://www.cakecentral.com/cake_recipe-1949-0-Marshmallow-Fondant-MMF.html
Here is the one that I use. If you are not familiar with the fondant and are not going to use it right away you might remoisten it by working a little bit of shortening into it (just a teaspoon or so smeared on your hands). Also I have learned that using a marble slab and shortening as opposed to powdered sugar yields much better results!
http://www.cakecentral.com/cake_recipe-1949-0-Marshmallow-Fondant-MMF.html
Here is the one that I use. If you are not familiar with the fondant and are not going to use it right away you might remoisten it by working a little bit of shortening into it (just a teaspoon or so smeared on your hands). Also I have learned that using a marble slab and shortening as opposed to powdered sugar yields much better results!
I love working with fondant but the only one I've used is Wilton's (yuck!). I'm willing to give MMF a try. Do you substitute the shortening for the powdered sugar? how much? can you substitute butter for the shortening?
Thanks,
Naty
OH goodness....sorry for the confusion! Use the MMF recipe as directed. When you are not using it immediately after storing it in an airtight container it toughens up a bit. That is when you will use the shortening. Also when you are kneading it on the counter top/marble slab (which I really suggest!). Just don't be shy about spreading it on the surface you are working on and on your hands! I use my pastry scraper at first and then when it starts to come together I put it aside.
here is another link to help you.
Under "ARTICLES" is how to make MMF.
http://www.cakecentral.com/article47-How-to-Make-and-Decorate-with-Marshmallow-Fondant-MMF.html
You will also find lots of other stuff under articles to help you out.
MMF is super easy to make! And it tastes great! There are 2 ways to make it,
1. You can use a bag of white mini marshmallows, melt them in the microwave with about a tsp of water, you can add flavorings/color at this stage as well, but I think its fine with out. After you have greased your counter top and hands with crisco, pour about 1 cup of sifted powdered sugar onto the counter top and spoon out the MM mixture ontop of the sugar. Pour another cup of sifted powered sugar on top and begin to knead. I find that you will need about 6-8 cups of powdered sugar to get it just right, maybe more depending on the humidity in your area.
2. You can use a large jar of the JetPuff marshmallow creme. I used this for the first time this weekend and found it is so much easier. You dont need to melt this, so no hot hands!! Simply spoon the creme into a bowl, add flavoring and color and then follow the same instructions as above.
Once you have it kneaded (both versions) let set in the fridge for at least 4 hours so it gets firm. If you added color, it will darken the longer you let it set.
When you are ready to use, sprinkle your counter and rolling pin with a bit of corn starch and roll out. If you find it too firm you can microwave in 5 sec increments to soften. I would do 10 seconds max, doing 5 sec each time. If you microwave too long, you will have a sticky mess.
Apply a layer of crumb coat buttercream to your cake, and apply the fondant. Smooth out, and enjoy!
MMF takes more work than Wilton fondant but tastes great! I think you will find it more rewarding to do the extra work and have fondant people eat instead of peeling off like the Wilton fondant. Hope that helps
MMF is super easy to make! And it tastes great! There are 2 ways to make it,
1. You can use a bag of white mini marshmallows,
2. You can use a large jar of the JetPuff marshmallow creme
Hello Dlee and welcome!!!!
I'm curious....since you've made both versions, which is less sweet....the mini marshmallow one or the marshmallow creme?
Thanks,
Naty
PS. Reason I'm asking is because I made the Wilton recipe fondant and rolled it out very thin to cover my cake and still my DH didn't like it b/c he said it was too sweet. I figured the thinner I got it, the less sweet it would be, therefore, I'm thinking of using the MMF but would like your input.
I recommend you go to Wal-Mart and pick up some heavy weight clear plastic that is sold in the fabric department. You'll need to cut it into two pieces and trim each to about a two-foot square. Lightly spread Crisco on one side of each and roll the fondant between. When it's time to transfer the fondant, peel off one piece of the plastic, invert the other half with the fondant attached, place over the cake, and then peel off the remaining plastic. This may be the single best tip I ever learned from a cake instructor. It makes rolling and transfering fondant a million times easier.
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