read your recipe for marshmallow fondant and your
instructions are so super detailed - thank you for those!
I’m just wondering about this last note on the site -
Do not refrigerate your covered
cake! When you take the cake out of the refrigerator,
moisture will condense and destroy your beautiful surface.
Your best option is to store the cake in a sealed bakery
box. The cardboard sides of a box will keep the dust in the
air off the cake, but allows the Fondant to breath.
made a cake with Wilton's fondant and it sat in my refridgerator
for about an hour or so before I took it out to transport it
to its destination. It sat in the fridge for about another
three hours or so. I did not have this condensation problem.
So my question is, is that because I used Wilton's fondant
or because it was in the fridge very briefly? I’m afraid
with the heat and humidity in Toronto at the moment. If I
leave the cake out for 24 hours before I have to move it to
its destination, that the buttercream beneath the MM fondant
might melt or that the marshmallow fondant decorations might
the finished cake is left out, won’t the MM fondant harden
to be rock solid so that cutting in to the cake will be an
issue, or does it remain soft?
I believe that the reason you didn’t have problems the
Wilton’s Fondant was because the cake was in the
refrigerator briefly. ALSO, Wilton’s makes their
fondant with many preservatives and chemicals that help
combat user problems. Wilton’s is a company that makes many items that are as
mistake proof as they can possibly be. They cater to
the non professional bakers. They also do everything they
can do, so that the beginner decorator will be successful,
come back, buy more of their products and try baking another
cake. I use many of their items and I’m very thankful for the wide
variety of products, I however don’t care for their fondant
texture or flavor at all.
afraid with the heat and humidity in Toronto at the moment.
that if I leave the cake out for 24 hours before I have to
move it to its destination, that the Buttercream beneath the
MM fondant might melt or that the marshmallow fondant
decorations might melt.
If you are baking in excessive heat, you will probably need
to use a Buttercream with a higher Crisco content. The
MM fondant decorations such as roses might go limp in
excessive humidity. They will firm up again if put in
a dryer place though.
the finished cake is left out, won’t the MM fondant harden
to be rock solid so that cutting in to the cake will be an
issue, or does it remain soft?
Out of curiosity, I did an experiment. I baked a white cake,
covered with buttercream and then covered with the MMF. Then
I set it on the kitchen counter, uncovered. After 3
days, the outside of fondant was firm and slightly crusted
over. The inside of the fondant was still moist. After
5 days, the fondant was a bit more crusted still the same
inside, as the 3rd day. I didn’t take it
any farther, since I would never let a cake sit on the
counter, uncovered, I was pleased with the results.
Since your weather is different than ours in Idaho, why
don’t you do a trial run as see what the results would be.
If you are planning to try the MMF on a wedding cake, I
would definitely do a syrup wash between the layers.
That way your cake will stay very moist for the few days you
might need to do the decorations.
cake, one is a birthday cake, the other a bridal shower
cake. The birthday cake I made last week which I was
referring to below, was a big hit looks-wise, but as you
said, the fondant was largely left uneaten which was
disappointing considering its cost and the effort and time
it took to make it look good on the cake.
Icing scooted off the cake and left on the plate. That is the
result most of the time for everyone. You are right, Wilton
is expensive and I think a bit difficult to work with.
- Freezing Cakes with MM Fondant:
I have been
reading about your MM fondant and it sounds
like it is great. Can I freeze the cakes after the
fondant is on them? Or just freeze them before with
the buttercream icing on them. The reason I ask is that
I am making the wedding cake for my sons wedding and I
certainly don't want to mess it up. (Of course if I
didn't want to mess it up I should have told him NO when
he asked me to make it). It's been a few years since I
have done this, but your instructions make it sound fail
Please don’t freeze a cake that has fondant on it.
When the cake starts to come to room temperature
there most likely will be condensation and this
ruins the surface appearance of the fondant. Your
best option is to store the cake on your counter, in
a sealed bakery box. The cardboard sides of a box
will keep the dust in the air off the cake, but
allows the Fondant to breath.
Here is a trick to keeping your cake moist and
delicious. Use a wash on the inside cake layers
before putting on the filling. You can use Simple
Syrup or a flavored Simple Syrup depending on your
cake flavors. An example would be a white cake with
a raspberry filling. I’d use a lemon flavored syrup.
Brush it on the slit cake layer, apply the raspberry
filling, put the top layer on and then do your
icing. For a 12 inch cake, I’d use about a 1/3 cup
of the syrup.
Remember to have fun with your baking and send a
picture of your creation.
QUESTION - What is MM Fondant:
What is MM fondant and is there a recipe? Thanks
MM Fondant is a fondant type icing that is easily made
at home. The ingredients are few and accessible in any
local grocery market. The primary ingredients are
Marshmallows and powdered sugar. True fondant is quite
difficult to make and expensive because of the time to
make it and the ingredients that are needed. Most folks
purchase a premade true fondant.
A recipe and instructions can be found at this link on
What's Cooking America web site:
MM Fondant Quantity:
much icing does your MMF recipe yield?
fondant makes close to 5 pounds of fondant. I would say
that this amount would cover a 2-layer 6 inch, 8 inch,
and 10-inch round tier cake.
QUESTION - Coloring
I am a new with fondant
decorating. The first fondant cake I made, came out
great. I used white fondant and did different colors of
hearts with the cut outs and decorated my 3-year old's
birthday cake. Then for Valentines day, I tried to make
6-inch heart cakes for my kids teachers and that did not
go so well. At first I thought it was because I used
cheap marshmallows. Then I used Kraft marshmallows and added the
coloring to the melted marshmallows (I used the wiltons
gel). I got the same result - it was really soft and slimey and wouldn't get firm. When I put it on the
cake, it would tear. Then it dawned on me that it was
the coloring. I even added it after it was hard and
kneaded it to get the color, but then it just turned
into slimey yuck. Do you have any tips you can give me
to get better success in coloring my fondant? Thanks so
much for your time and help.
It sounds like
you had too much water in the recipe and not enough
Crisco. That water can cause a slimy feel. If you get
this problem again, add more powdered sugar to correct
the wetness issue and then add more Crisco to help with
the stretch issue. Do these steps one at a time - NOT at
the same time. You are trying to correct a food
chemistry problem here and need to do the steps
QUESTION - Fondant Sugar:
some fondant sugar. I don't know what this is used for.
I found fondant recipes and they don't ask for fondant
sugar. do you have any recipes this is used for?
Fondant Sugar is an
extremely finely ground sugar (quite a bit finer than
the powdered sugar you find at the grocery store). Some
of the companies also put a trace of egg white powder in
The finer ground sugar makes your mixing much
easier. The fondant sugar mixes together better so that
you have a better end product. This type of fondant is
typically used for a liquid icing that can be poured
over Petit Fours. The trace of egg white in the fondant
sugar makes it a smoother flowing fondant.
Remember the better the ingredients in the icing, the
better the taste and the silkier the look of the Petit
Dry Fondant is also used as a filling for candies. I
have not gotten into the world of candy making so I have
very little knowledge about Fondant’s use in this
QUESTION - Dissolving Sugar in MM
all, I just wanted to say, that I have used the MM
Fondant several times now, and it always turns out
wonderfully - except for one thing. I always have little
clumps of powdered sugar in my fondant that I can't get
out! I've used the exact ingredients that your recipe
states, and I have even tried sifting the powdered sugar
beforehand, but still I get powdered sugar lumps. Can
you help me?? Thank you so much.
Have you tried
letting the fondant sit overnight before using it on the
Cake or Cookies?
On your next batch try this. Prepare as usual, then, as
a last step, add a few extra drops of water and
completely knead it in. I have had to add up to a
teaspoonful (but start small and add more as necessary).
Double wrap the ball in a plastic wrap and put that in a
zip lock type of bag. Let the fondant sit on your
counter or in the refrigerator at least overnight then
When I have a fondant project going, I usually prepare
all of the fondant the weekend before I will be using
it. That way I don’t feel rushed on the decorating
day. I’m sure that also helps with dissolving the tiny
sugar pills that might remain from my preparation .
QUESTION - Using A Stand Mixer:
was wondering if anyone could tell me the best type of
mixer for making a batch of fondant. I've made it by
hand before and it is not-an experience I want to
duplicate! Just mixing in the coloring required
splitting the batch into 6 smaller batches and kneading
it back together until my hands dropped off.
What wattage would you recommend in a stand mixer? Is
there any particular brand that gets a big thumbs-up
from the chefs? I'd like to assume that any machine that
can handle batches of whole-wheat bread could handle
fondant, but I just can't be sure. Any information very
Lisa, the MM Fondant is different than making a full
fledged fondant. It is soft, stretchable, and in my
opinion easy to work with. It is messy though in the
But since you asked about using a mixer, I'm sorry, I
can't help you because I never have used the mixer for
this. I have a Kitchen Aid mixer but I've never make the
fondant in it. I'm a hands on person. I think the
Kitchen Aid could take it but I don't want to try to do
the cleaning up. One of the cooking magazines recently
did a machine test and the Kitchen Aid
5-quart got a very good rating. The 6-quart was below in
the ratings. The other brands were rated even lower.
Another thought is bubbles. I want my fondant as smooth
and bubble free as possible. The mixer might add in
bubbles and ruin the texture.
Try making the MM fondant by hand once and see what you
think. It's not hard.
COMMENT FROM A READER:
I LOVE LOVE LOVE your recipe for marshmallow fondant. I
had taken a cake decorating class at Sur La Table and
learned how to make fondant "the old fashioned" way.
\But your recipe is much easier and doesn't require
ingredients I can't get at the grocery store. Most
importantly, it tastes good!
One thing I did take away from the
class, making the fondant in the mixer. I saw on your
site that you prefer to make the fondant with your
hands, but I found it much easier to mix the fondant
using the dough hook on my Kitchen Aid Artesian Mixer.
I simply grease up the mixer bowl with Crisco to prevent
sticking, and go through the recipe as you wrote it.
The fondant is done in about 8 minutes and is soft,
pliable and bubble-free.
QUESTION - Metric Conversion for MM Fondant:
The MM fondant recipe is excellent ! I'm planning to
make it to cover my cousins wedding cake this Saturday.
The only problem I have is with quantities. In Canada,
quantities are in kg, grams and cups. I am having a hard
time with the fondant consistency because I don't really
know how many MM are in the bag, and exactly how much
sugar is needed (don't have a scale...) Is it possible
to have the quantities for the MM and the sugar in cups
I can help you a bit
with your problem of quantities:
A bag of Miniature
Marshmallows are approximately 450 grams and a bag
of Powdered Sugar is approximately 900 grams.
Try to find products in you markets that equal these
Notice that for 1 gram of marshmallows you use 2
grams of powdered sugar.
Trying to tell you how many cups to use is really a
problem. If you just pack the powdered sugar in a
cup it your have one weight. If it is
loosely packed you would have a completely different
weight. That is why I weight everything when I bake
I know that you don't have a scale, so try to use
the 2 to 1 formula when you purchase the products.
That will get you the closest to the original recipe
and the best results in your end product.
QUESTION - Sticky or Dry Fondant:
never decorated with fondant before and I really wanted
to try. So I just did for the first time, and I used
your recipe. But it came out stiff. When I tried to put
it on the cake, it cracked!! I tried adding more water,
but it didn't seem to do the trick. I was afraid of
adding too much water. Can you please tell me what I'm
If your fondant is
too, dry you will need to add a little more water. When
you see cracking in the dough, that is not a good sign
so add a teaspoon of water, knead well, and add a few
drops more water if you see more cracks and knead again.
If the dough is
sticky, add Crisco to your hands and knead it into the
The first time you
make the fondant, it will take a bit longer in the time
area. Once you get the feel for it, everything will go
much faster and your comfort level will go up.
Make sure that the
dough is very workable before you double wrap and store
it. It will get better with sitting overnight but if
it’s too dry to start with, it will not get moister.
Allow the dough to
warm up to room temp if it was refrigerated before
using. I usually put it in the microwave for 10 seconds
just to speed up the process and make it easier to
handle. Be careful though, anything that comes out of
the microwave can burn you. Give the dough another bit
of gentle kneading. If you sense that there is a
problem, to dry or sticky, correct it first before
trying to apply it to the cake.
QUESTION - Adding Flavoring:
Thank you for a fun, extremely helpful and most pleasant
website. It's so encouraging and provides such clear
and thorough guidance and direction, especially for
a beginner like me. Your methods are so practical,
cost-effective and, what you say is so easy to apply to
real life situations. Wow, what a find!
To add the almond flavor extract to the regular
marshmallow fondant recipe, when is it added--as a
replacement to part of the first two tablespoons that get
micro waved with the marshmallows, or should it not be
heated that way and added when kneading and adding the
last part of the sugar? I'm concerned about microwaving
it. Thank you again!
I add my flavoring
when the fondant is cool. I often have to add a few
drops of water to the mixed fondant because it is to
stiff to work with easily. That is when I add the
almond extract, instead of the water. I can’t see any
problem with adding the extract sooner except that
excess heat often will cause the extract to fade so you
get less for your money.
Best of all, with the
recipe, you can’t hardly do it wrong. If you add it
early or late you will get close to the same results.
My confession. I’ve
have done it both ways. One day I decided to make a
couple of batches so I’d have them ready to go. I added
the extract early before heating for the first batch
because I was lazy. The second batch it was added late
in the kneading because I forgot the extract and
remembered it at the last minute. So I added it, gave
the MMF batch a quick knead, wrapped everything up and
stored it in the refrigerator. I didn’t sense any
differences between the batches.
QUESTION - Taste of Fondant:
just ordered a fondant covered birthday cake for my
daughters first birthday. I read that different types
of fondant are more edible. Should I ask the baker when
I pick up the cake whether the fondant is edible or
should be removed. Is this a legitimate question?
Thanks in advance for your reply.
All fondant is
edible, it’s just that some have a much better taste and
texture than others. There are a few brands that I
dislike and a few that are a little better in taste. I
vote for MM Fondant as the winner in flavor and
texture. I don’t think that many professional bakeries
use the MM Fondant though. You will most likely get a pre-made, classic version fondant.
Please should serve
your slices of cake with the icing on and let the folks
will deal with it themselves. They can choose to eat
everything or eat around the fondant. It’s a matter of