Marshmellow Fondant

Tastee Bakes

Marshmellow Fondant

How to make Marshmellow Fondant (MMF)

Fondant gives cakes a sleek, smooth look. I use it to make figures, bows, polka dots, etc. Marshmellow fondant is very tasty and unlike its store bought counterparts, it typically gets eaten with the cake rather than peeled off and discarded.

Here is how I make the Marshmellow fondant that I use on my cakes. This batch was made in my home rather than in my shop.

You will need:

1 bag of the jiffy puff mini marshmellows (has to be this brand) There is two sizes of these at my store, I don't have one at home to look at but one is bigger than the other, I use the smaller bag.

1 2lb bag of powdered sugar (doesn't seem to matter what brand

2 tbsp. of water

Crisco

Completey grease the counter that you will be working on. It is like kneading dough to give you an idea of how much space you will need. Put a cup or so of powdered sugar over that. Keep the crisco out because you will need it to grease your hands.

Dump the bag of marshmellows into a microwavable bowl add the two tbsp of water. Microwave for 30 seconds. Take out stir. Repeat until all the marshmellows are melted. Usually takes 2 min to 2 1/2 min.

I used to knead in color after I got it all ready, but I learned this easier trick. Add any color you want the fondant to be to this marshmellow mixture.

Melted Marshmellows

adding color. I used yellow and peach here

If you want chocolate fondant add about a 1/4 to 1/2 cup of cocoa. (Tastes like tootsie rolls, is yummy. That's how I made the bows on the bridal shower cake pictured above)
After adding color (if you wanted it, otherwise leave white)
Slowly mix in about 1 to 1 1/2 cups of powdered sugar to the mixture. If you need to you can grease your spoon, but I never do.

Powdered sugar added to MM mix

After that is mixed in, make sure there are few to no powdered sugar lumps, dump the whole thing onto your greased/sugared surface.

Now grease your hands up good, in between your fingers and everything. Add some more powdered sugar to the mass on the counter and start kneading it in. Keep adding powdered sugar as you go.

When it is done it should hold it's shape like a dough ball and not be too sticky to handle even without greasy fingers. It should be able to pull and stretch without tearing. If it tears it is too dry. Add water back to it a drop at a time.

If not using right away ( I like to make it up ahead of time) Wrap your ball in saran wrap and place in an airtight container (tupperware) If you come cack to it and it is drying out just nuke it for 10 seconds and it will be fine.

What fondant dough ball should look like

When you are ready to use it. Grease your counter and grease your rolling pin, it is better to have a plastic rolling pin but if you grease it it should be fine.
Roll it out to about 1/8 inch thick (I'm not precise at all).
When your making a small cake it's easy to lift and drape over the cake. If it is large you need to roll it onto the pin and unroll it onto the cake (another trick I have learned thru trail and error)
You still must crumb coat your cake with buttercream icing so it has something to stick too. It is a thin layer of icing, (you can buy the cans) It doesn't matter if crumbs show through or whatever because your covering it with fondant, it just needs to be a THIN layer.

Click for how to make Buttercream icing