Archives for August 27, 2009

DIY Recipe: Easy (Yummy!) Marshmallow Fondant (MM Fondant)

marshmallow fondant wedding cake flickr that's debs cakes

flickr: that’sdebscakes

My mom got married last year and around this time I was painstakingly trying to create a cake for her shower using fondant. I LOVE baking..but in the past I never had any luck making my own fondant for my cakes. The fondant would be either too dry and flake all over when trying to roll out..or it would be too moist and just break apart in gooey pieces! Then I cam across a recipe for marshmallow fondant…and fell in love! 😀 Needless to say, with a little practice my mom’s shower cake turned out beautifully..despite being a newbie fondant user!

If you (or a friend or relative!) are making your own wedding cake and want the clean, smooth look of fondant..this is the recipe for you! Marshmallow fondant (sometimes referred to as MM fondant) is extremely easy and affordable to make..rolls out nicely…and tastes really yummy too! After all..its main ingredient is little marshmallows!

Here are the instructions for whipping up a batch of your own…(And a youtube video I found as well!)

You will need…

  • 16 oz. bag mini marshmallows (the better quality you buy the better it will turn out!)
  • 2-5 tablespoons of water (Usually I use about 2-3!)
  • 2 pounds of powdered sugar
  • 1/2 cup shortening
  • Optional: Food coloring (I find the gel colors work best for me!)

Let’s get started! 🙂

  1. Put marshmallows and 2 tbsp water in a microwavable bowl. Heat in microwave for 30 seconds and then stir. Repeat heating at 30 second intervals with stirring until the marshmallows have completely melted. (It will look like a liquidy fluff!)
  2. With a rubber spatula slowly begin to stir in the powdered sugar, adding the sugar in small batches and stirring until the fondant gets thick enough to be removed from the bowl.
  3. Once the fondant is thick enough, cover your hands and work area with a thin layer of shortening to prevent sticking and knead in the remaining  sugar like you would knead bread. (It will be messy at first! This is why you grease your hands and remove all jewelry before starting this process. It will still stick to your hands a bit at first and almost look like silly putty until you finish adding the sugar. It will become more like bread dough as you knead!) If you are coloring your fondant you can add some of the coloring to the fondant during the kneading process. Knead until the color is uniform. It usually takes me about 8-10 minutes to knead to the point the fondant is no longer sticky and is more elastic in nature. If you have any doubts keep kneading..it will turn into a firm elastic ball if you keep at it!
  4. Once the ball has formed coat with a thin layer of shortening to prevent cracking.
  5. It is recommended you cover in plastic wrap and put in an air tight container to store overnight and then when ready to use remove the fondant from the wrapping and microwave 10 seconds so it is once again flexible. (If you are in a rush you can probably skip this step! The few times I made this fondant I made it right before draping my cake with it and it still worked out just fine. Remember – practice makes perfect! So try making the fondant and draping it on a cake a few times to get a feel for it before draping your wedding cake!)

Tips & Tricks:

  • It is best if the marshmallow and water mixture is slightly watery before adding your sugar for the best consistency. This allows for enough flexibility when you are rolling out and working with it! Be careful not to make it too moist though – you don’t want it so gooey it droops off the cake!
  • After kneading if the fondant still seems too sticky you can add a little powdered sugar. If it is cracking it is dry and you can either add a little more water or try greasing the ball a little more.
  • When not using the fondant cover it with plastic wrap or drape a damp towel over the bowl so it does not dry out.
  • If not using the fondant immediately you can refrigerate it for weeks. Just make sure you coat it with a thin layer of shortening and store it in an airtight container.
  • Make sure you put a thin layer(1/4″) of butter cream icing on your cake before draping it with the fondant. This will act as a sort of glue to hold the fondant in place and give the fondant the smooth look you are after!

That’s it! Now it is ready to be rolled out and draped onto your yummy cake! 🙂 Here’s a video from youtube showing the steps visually:

YouTube Preview Image

As always please send in your photos if you use this recipe…We would love to see!

5 tier marshmallow fondant draped wedding cake

flickr: annasophiaconfections2009

beautiful 3 tier butterfly marshmallow wedding cake

flickr: jchow11