Marshmellow Fondant Help Please!!!!
Decorating By tame Updated 20 Aug 2006 , 4:18pm by SweetThistleCakes
This is my second time trying to do the marshmellow fondant and still it;s comming out dry and cracking when i put it on the cake. I plan to be up all nigt untill I get it right. I have already disgraded one batch and I am about to do another. Please guys I need you help!!!!!!
Rhondie is right - I've made lots of batches of MMF, and not once did I use all the sugar it called for. In fact, I'd say at least a cup or two less (this is the large batch I'm referring to, using 16 oz marshmallows). Just knead enough in so that the fondant is smooth but not sticky, and then CUT YOURSELF OFF FROM THE SUGAR! Also, let it rest overnight before using it - I forget the reason why, but this is supposed to help as well. Hope that helps. Trust me - once you get the hang of making MMF, you'll never go back to any other kind. It's all I use now, unless I have something I need to harden in a hurry (even when I've added Tylose to it, it doesn't seem to harden that well). For example, I just did a Dallas Cowboys helmet as part of a cake, and I needed to make the mask part (check out my photos to see what I'm talking about), and I tried to do it with MMF with some Tylose, but the fondant itself is just softer than the store bought kind. So I bought a box of Wilton's (yes, I know, it's completely nasty tasting, but it hardens well), added some Tylose to that, and the whole thing dried overnight perfectly. Wilton's is firmer anyway, so it was easier to shape the mask right from the start than it was for the MMF. And I knew that no one was going to eat it. But other than something like that, I never use anything but MMF. It's easy to work with and tastes good, easy to color a batch all the same color in the soupy stage (which is great with black or red, especially, but also with the green I had to use for the football field) rather than kneading it all in later. Life is good with MMF. Ha ha.
Okay, hopefully some of my rambling is somewhat helpful!
Yup, I made my first batch of MMF last night, and I had read several people say don't add all the sugar.... I left about 1-2 Cups in the bag... turned out really great so far.... I also used Crisco on my hands while kneading it, and Ive heard kneading crisco in helps too.
Hi,
Everyone is sooooo right about MMF. DO NOT ADD ALL SUGAR. What I do is I add a little sugar and start kneading then I add little by little until I get the consistency I want. If I want stiffer I add more sugar. BUT I always sprinkle a little at a time. Usually....lol.....works all the time. When I made my son's first birthday cake I accidentally added too much and it came out stiffer than I was hoping. Worked out ok...since I was only using it for figures and not to cover the whole cake.
Good Luck and don't let it discourage you from trying it again. It's awesome when you get the hang of it. 
If you are using a stnad mixer, DO NOT scrape put all the lil bits in the bottom of the bowl... what ever sticks (as far as powdered sugar) to the hook is what you use. (And dont forget to Crisco the heck out of the bowl)
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