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How to make marshmallow fondant

Posted on March 30th, 2008 in Cake Tips, Tutorials

Here is a little “How to” on how to make marshmallow fondant also known under the name MMF or chocolate MMF. You can use it to cover cakes. If you want to make flowers and figurines you will just have to knead in some Gum Tragacanth or Tylo powder so they dry up hard.

This is what I use:
MMF

1 bag of white marshmallows (8 oz)
Water (2 tbsp)
Icing sugar sifted (1 to 2 pounds)
Crisco
Heatproof bowl
Spoon
Sift
Food colors or cocoa powder
Flavouring optional
Note: you can offcourse use your kitchen mixer when mixing in the icing sugar. Just remember to grease the bowl and paddle attachment well with Crisco.

Step 1:

Put the marshmallows in a heatproof bowl and add the water. Put the bowl in the microwave oven and heat it for approx. 2 mins. until the marshmallows puff up like on the photo.

Step 2:
MMF 1
Stir the marshmallows until they get smooth. This is the time where you can add your chosen food color/cocoa powder or give it flavour.

Note: Color the mixture a bit stronger than desired. You can always make the color lighter afterwards by mixing it with white marshmallow fondant.

Step 3:
MMF 2
Now add the icing sugar and stir the mixture with a well greased spoon. Keep adding icing sugar until it looks like a dough. Turn out the “dough” on a greased work board and with your hands greased with Crisco start kneading the marshmallow fondant. Keep adding a little icing sugar at a time until it is not sticky anymore.

Be careful not to use all the icing sugar as to much icing sugar can makes it too dry. It is ready when it feels pliable and ready to roll. If you are not using the marshmallow fondant straight away then rub a bit of Crisco on it and wrap it in cling-film and seal it in a airthight bag.

Note: Some uses the marshmallow fondant right away but I prefer to let it rest for a day before use.

If your marshmallow fondant feels very hard you can always warm it up in the microwave for a few sec. at a time. Then it should be more pliable to work with. If it feels dry then knead in some Crisco or if it is too soft add more icing sugar. I hope you can use it.

Happy Caking

Louise

Posted by Louise

392 Comments to “How to make marshmallow fondant”

1. Amy from NY~USA

March 30th, 2008 2:24 am

Thanks for this tutorial! I can’t wait to try it! I am always looking for new fondant recipes! You make it look so easy!
2. Bakerette

March 30th, 2008 12:28 pm

Hi,
Thanks for this, I was going to contact you right now about MMF but I saw your post!I tried making Chocolate MMF and failed miserably and I am not sure why. I followed the instructions and still the suff hardened so much. I just added melted chocolate to the sugarpaste…it worked ok but cracked a bit (you can see the chocolate ribbon on my blog). The recipe I used calls for 16oz mini marshmallows to 2 pounds of sugar. I just have a question, does it dry well by itself or do you need to add gum tragacanth to harden it up to use for flowers? Thanx a million..
3. jo

March 30th, 2008 8:26 pm

Louise
The marshmallow icing looks very interesting. What do you use it for? How does it set on the cake? Does it harden or stay soft? I have never heard of it before… at the icing classes and sugar craft classes i did a couple of years ago i dont think we had time to cover MMF… or is it american? Can you tell me a cake that you have a photo of in your gallery that you have used it on?
many thanks
jo
4. Paula in Texas

March 31st, 2008 3:09 am

I have tried this technique and I want to assure you guys out there that it is as easy as Louise says it is!!! There are marshmallows that are already pink and have a strawberry scent and taste. I have to buy two bags because my daughter and I eat at least one of the bags!!! There are marshmallows that are already chocolate as well. I have found them in my local supermarket and even at Target and Walmart stores!! I hope this helps!!

Louise thank you tremendously for all your great tutuorials!!

Paula in Texas!
5. Louise

March 31st, 2008 7:40 am

Hi to all of you,

The 2 pounds of icing sugar to 8 oz of mm is just to be sure that you have enough icing sugar. You may not use all of the 2 pounds.

Amy NY: It is really easy to make

Bakerette: The first time I made the Choc MMF I also used both melted chocolate & cocoa http://www.cakejournal.com/?p=69 and it cracked more so now I only use cocoa powder. You can add 1 tbsp of Crisco to the melted mixture before you add the cocoa. If is is too dry and crack then you will need to knead in more Crisco or a bit of water may also help.
If you want to make flowers you will have to use gum.trag.

Jo: You can use the MMF to cover your cakes with and make flowers ect. It will harden slightly on the cakes. The first icing that I heard of was rolled fondant. I dont know if it is american…? but I know many americans who uses it for their cakes. I have some danish friends who only use MMF and their cakes looks fantastic. I myself tend to both use rolled fondant and MMF. It depends on what kind of cake I am decorating. You can see here: http://www.cakejournal.com/?p=69

Paula in Texas: I know that you have strawberry & chocolate mm ummmm.
I am glad that you liked it
6. Bev

March 31st, 2008 10:49 am

Marvellous! Thanks for sharing Louise… Fondant is underrated and is coming back into vogue thanks to you!!
Looking forward to giving this a bash!
I hope you don’t mind that I added you to my Cupcake Goddess Hall of Fame.
7. Louise

March 31st, 2008 12:22 pm

Your welcome Bev. Thank you for the add
8. mayieve

March 31st, 2008 1:37 pm

yay! thank you so much for this tutorial!
9. doreen

March 31st, 2008 10:44 pm

Louise, when adding the chocolate powder, do you reduce the amount of powdered sugar you add? I’ve made mmf in the past, but never chocolate. Can you make it using all chocolate powder?
10. Louise

April 1st, 2008 1:06 pm

Doreen: No, I only add the cocoa powder to get the right brown color I want. Then I add the powdered sugar.
11. Small cookie

April 2nd, 2008 2:16 am

I am definitely going to give this a try. Sounds yummy.
12. josh

April 2nd, 2008 4:36 am

HI louise! i want you to know you got a fan here in papua new guinea! it’s been months since i (luckily) stumbled upon your site. and still am an avid reader of your blog. question about mmf, i can’t find crisco here, can i use butter/margarine or vegetable oil instead? i want to try this out for my daughter’s 1st birthday next month.

thanks!
josh
13. Louise

April 2nd, 2008 8:04 am

Josh: If you cant find Crisco. Then I would use white coco fat. If thats not to find then a neutral vegetable oil can be used in small amounts. Dont use butter or margarine.
14. josh

April 3rd, 2008 1:29 am

i think i saw “copha” coconut shortening here from australia.. i’d try it out.

again thank you so much!

josh
15. Louise

April 3rd, 2008 8:14 am

You can use Copha instead of Crisco!!!
16. josh

April 3rd, 2008 11:14 pm

that’s great news, i was afraid to buy copha, because i wasn’t sure what it’s for. question again you think i can use that whenever a recipes calls for shortening? like in some cookies and cakes?

I hope you can make tutorial on buttercream icings too.. i like the way you do tutorials, you make it look so easy to do and instructions with pictures are clear.. i hope i’m not asking too much..=)

thanks again!
josh
17. Louise

April 4th, 2008 8:40 am

josh: Yes use Copha when your recipe calls for shortening. A buttercream icing tutorial sounds good:-)
18. lisa

April 8th, 2008 5:48 am

Do i have to melt the copha to be able to use it?
By the way Louise, I am in awe of how beautifully you decorate all your cakes and cupcakes. I’ve been baking for years, so am quite a good baker. I’ve only just recently gotten in to the decorating side of things, so am picking stuff up from your website!
Quick question, how much of the hardener would I have to add to the MMF when making flowers?
19. Louise

April 9th, 2008 8:17 am

Lisa: You dont have to melt the copha unless its very solid. Then you can melt it. It will be just as good.
Try 1 tsp. of hardener for around 8 oz of MMF. I am glad that my site and cakes can help you making new things.
20. tina

April 9th, 2008 6:43 pm

hi louise,

thanx alot for your help and advice on cakes. I live in a humid place,am supposed to make a cake thats gonna be ‘travelling’ over night to another place,how do i make my icing stiff enough,and if i use fondant then how do i make it so that it doesnt melt? the cake i want to make is in shape of an open book representing a bible, i dont have a special tin for that, any tips on how to trim it to make a perfect book shape with a book mark? thanx in advance and God bless. tina
21. Eat Me Outta Here

April 11th, 2008 2:42 am

Oh I’m excited about this! I had no idea you could make something like this out of marshmallows. I’m not a fan of fondant because it’s not really edible but marshmallows I love to eat! I can’t wait to try this. Thanks for sharing!
22. Louise

April 12th, 2008 8:30 pm

tina: when we have hot and warm weather tends the fondant to sweat. Also if cakes have been refrigiated they can sweat when you take them out. The best to do is if you dont have any fragile filling such as a cream mousse. Use a nice buttercream and keep the cake in a cool place or use an electric fan to keep the cake dry is it starts to sweat. When you are travelling with the cake then keep it in a large cardbord cake box.

I would bake two sheet cakes and sandwich them with buttercream. Then with a serated knife carve the middle of the cake in a V shape only down to the filling. You can see the shape here from Wilton http://www.wilton.com/recipes/recipesandprojects/spring/inspiredinscription.cfm#
When the cake is carved and crumb coated roll out your MMF and cover the cake.
23. tina

April 14th, 2008 2:08 pm

thanx louise,

as usuall you are such a blessing! i will try it out.
24. samara

April 15th, 2008 4:36 am

If i were to cover a cake with this mmf would i need to coat it with anything first such as jam? and what kind of texture does it have as i am not sure if it should set or softish.

Also is it best to store it in the fridge?

thanx
25. Louise

April 15th, 2008 8:01 am

samara: If you are going to cover a cake with mmf then you will need to crumb coat your cake with buttercream. I would not recomend to use jam because it can melt the mmf of rolled fondant. The mmf will harden slightly on the outside but still be soft on the inside.

Unless you have a fragile filling that contains cream I would just store it outside. Not in direct sunlight and not in a very warm place. If you do put it in the fridge then remember that the mmf will likely sweat when it comes out again because of the tempreture change. It will “dry” up again but it can take some time though.
26. Tammy

April 17th, 2008 1:56 am

hi louise ^_^

ur blog is great
just a quick question though, so is it not a good idea to coat the cake first with whipped cream since it’s so soft and requires refrigeration?

thanks =)
27. Sarah

April 17th, 2008 11:26 am

Hi Louise – I’ve been given the job of making a birthday cake and i’ve chosen to do cupcakes which i’m going to cover in MMF. I was just wondering though, how much does this recipe make? I am going to make about 50 cupcakes – how many batches of MMF would you recommend i make?
Thanks!!!
28. Louise

April 17th, 2008 3:38 pm

Tammy: I would rather use buttercream or chocolate ganache to coat the cake before covering it with mmf.

Sarah: I guess that you will cut out discs of the mmf to put on the CC? If you make 3 batches then you should have plenty for both the CC’s and the cake unless its a really large cake thats if you are making cake aswell?
29. maria

April 19th, 2008 2:07 am

i made marshmallow fondant for the first time and it turn a little of white color how do i make the fondant real white?
30. Sleepless

April 20th, 2008 11:47 am

Hi Louise,

am a big fan of your blog! I’m really excited to try and make the MMF..questions..how long will it keep in the fridge? can i make it the night before?

Thanks
Sleepless
31. Louise

April 20th, 2008 8:55 pm

maria: When I make mmf I wait untill the next day where I can knead it more white than it was.

Sleepless: Thank you! You dont have to keep it in the fridge. Just double wrap it in cling film and put it in an air thight container (3 month) You can make it and use it the same day if you like. I like to make mine the day before because I find it better to let it rest and then the next day knead it well and see if it can take some more icing sugar.
32. kim

April 23rd, 2008 8:11 am

fantastic… cant wait to make my first mm fondant..
33. Louise

April 25th, 2008 1:34 pm

Kim: Your welcome. Let me know if you get any problems with it.
34. cakehelp

April 30th, 2008 4:07 pm

What a great tutorial and such a great site as well, I’m impressed! I have never tried MMF, but I am going to now. I like the idea of chocolate MMF, does it really taste like chocolate? Approximately how much cocoa powder should be used?
35. Louise

April 30th, 2008 11:25 pm

cakehelp: It will get a nice cocoa flavour. The amount of cocoa powder depends on how dark you want the MMF to be. If you use a good cocoa powder you will still get the nice flavour.
36. samara

May 1st, 2008 9:08 am

i used this recipe and made some pink mmf and i loved it, i was just wondering now how and what would be needed to coat a cake with buttercream crumb first? thankyou so much for answering all our questions.
37. Louise

May 1st, 2008 1:42 pm

samara: You could crumb with buttercream or chocolate ganache.
38. Lesley

May 1st, 2008 2:36 pm

If I coat a cake with chocolate BC, will I be able to see the brown color underneath the MMF?
39. Louise

May 3rd, 2008 8:43 pm

Lesley: It depends on how thin you roll out the MMF dont roll under 4mm.
40. Iz

May 4th, 2008 5:52 am

Hi- great recipe. Would that quantity cover a 20cm diameter, 10cm high cake? I need to use it for a birthday cake tomorrow but not sure if I have enough. Thanks!!
41. Louise

May 6th, 2008 8:39 am

Iz: sorry this reply came out late. I would make two batch of the MMF just to be sure that there was enough to rool out.
42. Sophie

May 12th, 2008 8:44 am

Hi Louise,
I just made this mmf for a baby shower cake. I’m planning on doing a vanilla cake with strawberry mousse/creme filling covered with mmf. Since the filling uses heavy cream, I have to keep it in the fridge overnight. How long does it take for a cake to “dry”up from sweating? The shower is not until 3pm. If I take out the cake in the morning, will it be ok? Do you know of any strawberry buttercream recipe that is similar to a mouse?
Thanks!
43. choy soo ying

May 19th, 2008 12:11 pm

Dear louise,
can i top cupcakes with mmf? after doing that if i want to decorate with some flowers but hardener is not available in my area, what i can use so that the fondant will be harder and i can make flowers or other decor? i want to make this for 3 persons birthdays so would greatly appreciate your advice.

Thank u for your inspiring work and helpful tutorials!

Soo ying
44. Gift Box Cake « Web at a glance

May 19th, 2008 9:50 pm

[...] La copertura è invece marshmallow fondant realizzata seguendo i consigli e la ricetta di Louise [...]
45. Kelly

May 22nd, 2008 4:08 am

Hi Louise,
I took a cake decorating class at a local vocational school (5 wk course) and the week we were doing fondant the instructor told us to go buy the pre-made fondant and everyone did of course except me, I (being the odd ball) decided to make the MMF. I had never made it only read about it on the internet and it was easy!!!! I colored it as well… During class she wanted us to taste our fondant and everyone spit theirs out! Well, except me and when they all heard that I had made mine they wanted to try it and they loved it and wanted to know where I had learned to make it. Of course I shared the info but,, I will never forget them all trying to find a trash can quickly after eating the pre-made stuff.. It was soooo funny. Thanks for the chocolate tip though, I had never heard of it. I will make it tomorrow for another class in fondant. Thanks again,,,, Kelly
46. Louise

May 22nd, 2008 10:20 pm

Hi Kelly,

I am glad that my recipe for MMF could help you make some tasty fondant to use in your decorating class. Dont you think it is great making something that taste great????
I hope that the classes was great!

Louise
47. christina

May 24th, 2008 8:22 pm

hi i was wondering, just to make sure. to make chocolate fondant you just add cocoa powder to the melted marshmellows? thats it? and i read on some of your other pictures and such that chocolate fondant is harder to make because it tears?
so how exactly do you make it? thanks!
48. Louise

May 26th, 2008 10:47 am

christina:
The first time I made chocolate mmf I added some melted dark chocolate and it did crack & tear. Then after talkin gto one of my friends she said that she only used cocoa powder.

I add the cocoa powder when the mmf mixture is melted like in the photo above. I add until it has the brown color I want and then I add the icing sugar.
49. Cathy

May 26th, 2008 8:03 pm

Help! I tried a MMF recipe with melted chocolate and it keeps cracking. I made 2 batches of this and then tried one without the chocolate and used only the cocoa and the texture is much better. Is there any way to salvage the other fondant? I would hate to have worked that hard and end up wasting all of it. Also, I cannot seem to get a deep brown color. Any suggestions? I am making a wedding cake for a friend, and obviously I want it to be perfect. Thanks!!
50. Louise

May 27th, 2008 10:22 am

Cathy: That whats happend to me aswell with the melted chocolate. I am not sure that you can save the ruined batch of mmf
You could maybe use it on some sugar cookies?

There are many different brands of cocoa powders. But to get a nice dark colour you should use a good quality brand like Hersheys. The thing is not to end up having used a whole pack of cocoa powder to the mmf so try look for some darker cocoa powder.

Good luck with the wedding cake project.
51. christina

May 28th, 2008 4:42 am

i forgot to ask! sorry. but how much cocoa powder do you put to make cmmf?
1/2 cup? 1/3? help thanks!
52. Sleepless

May 28th, 2008 3:13 pm

HI Louise,
I made the MMF and it looks fine although I’m storing it for a few days. If I cover the cake in MMF, is it ok to store the cake overnight in the fridge? Its for my kids birthday and I dont think I have time to decorate the cake on the morning of the party.
Thanks
A Faithful reader from Brunei
53. nimi

May 30th, 2008 2:06 pm

hello louise, thanks for the help thru your site. im mailing u from Nigeria. pls how can i get my mmf to be real white. i used MR BBQ brand of marshmallow and it gave me a cream coloured fondant.is there something i can add to make d mmf wjite, in case there no other brand.
54. Louise

June 1st, 2008 8:36 pm

christina: I dont know I just add until it have the dark color I want.

nimi: My mmf also looks white to start with bu when I have knead it well it will get more whiter. But you could try add some white food color to the liquid mixture to see if that helps.
55. Louise

June 1st, 2008 8:42 pm

Sleepless: If you store any cake with either rolled fondant or MMF it will begin to sweat when you take it out of the fridge. Mostly when the weather is very warm. I always keep my decorated cakes in the fridge because I use mousse fillings sometimes I put the cake in a cardboard cake box and then in the fridge that can help so the cake wont start to sweat when I take it out.

If you just have a buttercream filling I would not put it in the fridge just store it in a box away from direct heat and sunlight.
56. diane

June 3rd, 2008 2:00 am

hi, i just attempted to make the MMF,
but i forgot to rub crisco over the fondant before i wrapped it,
will this affect the fondant in anyway?
i believe, i will be using it in roughly 3 – 5 days
57. nimi

June 5th, 2008 12:42 pm

hi louise, pls ao can i cover a two tier cake with fondant easily.
58. Louise

June 9th, 2008 10:40 am

diana: No it wont affect it. I always knead it a bit with crisco just before use.

nimi: Yes if you cover them seperately offcourse:-)
59. susan

June 14th, 2008 1:30 pm

hi louise i am from australia and i have a recipe that calls for marshmellow fluf is this mmf the same and if not would you have a recipe that i can use cheers susan
60. Louise

June 15th, 2008 12:19 am

susan: No mm fluf is for a piping kind of frosting. Do you need a recipe for marshmallow fondant?? if so then have you tried the one in this post?
61. Renata

June 24th, 2008 6:40 pm

Hi
I tried making mmf for the second time today and I have to say it’s frustrating for me. This time after it was smooth I added my chocolate powder to it and then a little bit of the sugar and the whole thing was already “dry” looking and stiff. I did not even add 1/2 of the sugar! I don’t know why I haven’t been able to make it right. What am I doing wrong?
62. Renata

June 24th, 2008 6:41 pm

I should tell you I don’t have a microwave so I am melting my marshmallow in a double boiler — Thanks.
63. Louise

June 26th, 2008 9:04 am

Renata: When I make choc mmf I dont add alot of cocoa powder and I still need to knead in more icing sugar. Do you have Crisco on your hands all the time when kneading? Try add only 1/4 cup of cocoa and the icing sugar and see how it works just remember the crisco.

It should not make a different if you melt it in a doble boiler. I hope it woek for you:-)
64. christine

June 27th, 2008 8:56 pm

if i wanted to use this recipe to cover a cupcake (but i want to use an embosser on the mmf), should i add the tylo powder or will the embosser work fine without it?
65. Louise

June 27th, 2008 10:48 pm

Christine: No dont add tylo! Just use your embosser.
66. viv

July 2nd, 2008 10:00 pm

hey Louise,

Thanks for the recipe, i tried it on the weekend n it worked great!! I added some tylon power so i can make some flowers. This recipe dry slower so I got more time to play around with shaping of the flowers which I just love.
67. Louise

July 4th, 2008 7:48 am

viv: Great!!!
68. susan

July 5th, 2008 2:53 pm

hi louise thank you for your reply. i need a recipe for marshmellow fluf would you have a recipe or know a wed site that i could get one please

cheers susan
69. Felicia

July 6th, 2008 4:31 am

Can you use this fondant on cookies? What would you use underneith it in order for it to say on.
70. Michelle

July 12th, 2008 1:51 pm

Hey Louise,
I have never tried fondant and I have been wanting to give it a try. when you roll fondant out how thin should it be when you put it on the cake?
I want to make a whimsical cake this weekend an I would like to use the fondant.
71. Louise

July 12th, 2008 9:38 pm

Susan: http://www.recipezaar.com/75813 this should be a clone to the MM Fluff.

Felicia: Yes you can use MMF on cookies if you like. When I use MMF or the reg. rolled fondant icing I simply brush my cookies with some corn syrup. try take a look here: http://www.cakejournal.com/archives/how-to-decorate-cookies-with-rolled-fondant/

Michelle: I would never roll out thinner than 4mm but some do it with 3mm.
72. Angel

July 15th, 2008 6:54 pm

Hi Louise..I’m making a wedding cake and the bride wants two of the layers artificial…so would I put buttercream on the foam first before putting the fondant on it? I hear it helps to make the fondant slide around easier and attach better? thanx for your help..Angel
73. Louise

July 15th, 2008 9:18 pm

Angel: I have never used bc when I should cover dummy cakes. I use Tylo glue. But why not try with bc:-) It wont be eaten anyway lol!
74. Angel

July 16th, 2008 4:23 am

Thanx for getting back to me so fast Louise..I was getting panicked as I wasn’t quite sure what to do…I thought it would probably work too if I made it a bit thinner..made it sticky…I’ll let ya know if it works out..my first time making the MMF and only my second time using fondant period..:S..(iced lots of cakes)…so wish me luck…making a shower cake for tomorrow with the MMF so should have a good idea how it works (I hope) ..if it doesn’t work out I guess she’ll get good ole icing..hehe..anyhoo..thanx again Angel
75. Nicole

July 21st, 2008 4:00 am

Hi Louise, I’ve tried the marshmallow fondant recipe a few times and after a few failed attempts, I think I’ve finally got it. But I’m wondering what type of cake recipe to use, do you have any suggestions? I’m not sure if the ready made mixes in a box are ok, but a homemade cake from scratch covered with MMF sounds so much better! Any information is greatly appreciated!
76. Louise

July 21st, 2008 9:37 pm

Nicole: Whatever kind of cake you choose to make is up to you. That said I always prefere scratch made cakes. So search online for great baking recipe sources, cake forums, books and I am sure that you will find a cake that you like and that will works great with the MMF.
77. Caty

July 24th, 2008 5:25 pm

Hi there, I tried this recipe out last night and it turned out great. I skipped the sifting process, though, so I got little bits of confectioners sugar all over my cake. However, The cake is very beautiful, for my first fondant covered cake!
78. Louise

July 25th, 2008 9:27 am

Caty: Sounds great. Maybe next time a sifting is required so you avoid the bits of CS in your MMF?
79. Rhonda

July 26th, 2008 3:38 pm

Finally a fondant recipe I not afraid to try! Thanks for all help and recipes! You are the BEST!
80. Louise

July 31st, 2008 8:38 pm

Rhonda: THX!
81. gail

August 6th, 2008 10:37 am

Hi Louise, if I dont have Crisco what can I use as a substitute? thanks!
82. Louise

August 6th, 2008 10:08 pm

gail: you can use a light neutral oil as a substitute.
83. Krista

August 8th, 2008 8:23 am

Hi Louise,

I tried to make the MMF for the second time today, and for the second time Im pretty sure it didn’t work. I found it impossible to knead all at once, and when I tried to use the hook on my kitchenaide, it broke into crumbly pieces and I ended up worse off than when I started. I added water and crisco and it still doesn’t seem ‘pliable’… What do you recommend? What am I doing wrong?
84. Louise

August 12th, 2008 7:47 pm

Krista: Could you have added to much icing sugar? you need to have your hands greased all the time. Maybe try only kneading it by hand.

Try to look at this podcast from youtube http://www.youtube.com/watch?v=AKNJygznYAI&feature=related maybe it will help you?
85. Machelle

August 13th, 2008 3:57 am

Louise thank you so much for the mmf recipe! I tried it and it turned out great! I do have a couple of questions, adding the gum tag. will it harden the flowers, and can you use this fondant to make figures?
86. Louise

August 13th, 2008 7:37 pm

Machelle: If you add gum tag to the mmf the flowers will harden and you can use it for figures.
87. Machelle

August 13th, 2008 10:25 pm

Ok, thank you so very much for the info! I’m very grateful for your response.
I’m so excited about making flowers you are such an inspiration!!
88. Nikki

August 18th, 2008 1:20 am

Hi! Thanks for this recipe. I just have one question: I tried to do it and it ended up like some bubble-gum like paste… very beautiful but impossible to cut, what did I do wrong?
89. Louise

August 19th, 2008 9:42 am

Machelle: I am only happy to help

Nikki: Did you use all the icing sugar at one time? because that can (sometimes) make it very thick and hard. Or did you warm it up a few sec in the microwave before use?? that is the think with mmf it needs to be warmed at bit before it is soft and pliable.

I have put a link to a Youtube podcast (not mine) but maybe it can help you find the stage where it goes wrong? pls scroll up in the comments here.
90. Machelle

August 23rd, 2008 8:25 pm

Louisa I was out looking for the gum tag. and could not find it. I was wonder if the gum tex by Wiltons would be as good to use in the mmf?
91. livi

August 23rd, 2008 11:48 pm

Hey! I was wondering how well MMF holds up in outdoor heat? I know fondant could withstand high heat but is MMF the same in that aspect? Thanks!
92. Kate

August 24th, 2008 1:33 am

Louise, thanks so much for this tutorial!!!!! you’re so talented. keep it up i was wondering if you could make a tutorial on a girl cake topper. no prob if your too busy i understand.

-kate
93. Tricia

August 26th, 2008 3:26 am

I need to make a drape of tartan icing for my son’s wedding cake. I bought premade colored fondant (Wilton brand), but have been told if I use a solid sheet of one color and put strips of the other colors on top of it, just rolling over it w/a rolling pin to blend will not stay together as a plaid on the cake. Should I cut a groove in the main sheet of icing first, or do you have any other suggestions/instructions? The wedding is in October, so I only have about 5 weeks to learn how to do this perfectly!

Any tips will be appreciated!

Tricia
94. Louise

August 30th, 2008 10:52 pm

Machelle: Yes you should be able to use Gum-tex with the MMF.

livi: I find that if my mmf covered cake is stored in the fridge it sweat more that fondant when it comes out. I have seen fondant melting in very warm weather but mmf should hold up just as good.

kate: I am planning to make something soon but I am just busy right know. But pls keep an eye on the site:-)

Tricia: If you roll out the the main color and add the other strips on top and roll it should blend in evenly. to be sure you could give the stripes a light brush of edible glue to be sure it stay on.

Good Luck
95. Claire

September 1st, 2008 2:22 am

I love love this tutorial, I have made MMF before but I didn’t know how to store it.
Thanks so much for this. I also love your other how to’s. I am making a bridal shower cake and I will be making the sugar bow and ribbon rose
96. Rei

September 3rd, 2008 3:57 am

Hi Louise, can’t thank you enough for this tutorial. Without it, I couldn’t have done my first ever fondant covered cake. Here is the link. http://allthatmatters2rei.blogspot.com/2008/08/castle-cake-for-ah-girl.html And now I’m hooked, not that it’s a bad thing. I have 1 question though, can MMF be used like Gum Paste or they are entirely different thing altogether? Pardon my ignorance.
97. Louise

September 4th, 2008 1:02 pm

Claire: Remember that mmf tends to go hard and sometimes goey but just heat it a few sec. in the microwave and then knead it and it will be fine again.

Rei: You are so welcome and congratulation with the amazing princess castle you made. No they are not the same thing as gum paste contains tragacanth= dried natural gum. But you can add a bit of tragacanth or Tylo powder (cheaper) to the mmf and it will dry up faster. Though I dont think you can make fine flower sprays with the mmf here is gum paste much better.
98. Suzanne

September 5th, 2008 7:11 pm

This is a fantastic tutorial. I have used your advice to make beautiful decorations of mmf. There are some things I would like to do but cannot find the supplies. I see beautiful cupcake photos on Flickr with embossed fondant. I have searched local stores and the web and I do not like the embossers I find for sale as well as some of the ones I see on Flickr. Particularly the ones I see Zalita use. Also, I see cupcakes with very sparkly glitter – it looks almost as metallic as real micro glitter (the inedible kind) The only edible glitter I find is the flaky stuff – which is much larger and not as metallic sparkly looking. Any advice on how to find these items would be much appreciated. Thanks.
99. Jasmine

September 7th, 2008 7:14 pm

Hi Louise, thanks for sharing your expertise with the world. My question is, can you make this in a double boiler over simmering water. I live in a tiny NYC apartment and don’t have room for a microwave. thanks!!
100. Khris

September 14th, 2008 10:54 am

Hi,
I would like very much to try out your mmf fondant..but after micowave (as shown in your pictures) the marshmallow became very big and i keeps stirring to make it smooth like yours…but is lumpy….may i know what goes wrong..
thanks
101. Louise

September 14th, 2008 10:06 pm

Suzanne: For embossing tools many things can be used. I know many use scrapbooking embossers. many cake suppliers also sell textured rolling pins and small embossing sticks that you can use on fondant. where are you located?? it makes it easier for me to guide you.
For the glitter stuff I have bought some from a UK company called Edable Art. they make the most amazing shimmers and glitters like the ones you talk about. well they can be consumed in small amounts BUT will not be digested. But There are another great brand that makes flaky glitter but when you grind the flakes it gets more fine and glittery but not that glittery like the ones from Edable Art they are called Magic Sparkles.

Jasmine: You should be able to do so. it just may take a little longer:-)

Khris: If the MM still is lumpy when you stir try give them a few more sec in the MW that should do it.
102. Khris

September 15th, 2008 2:44 am

Hi,
Thanks for your fast reply =)
sorry i more question, do you add crisco in MM before microwave..Thanks
103. Gina

September 15th, 2008 4:45 am

Hi Louise, I found your site last week and tried your MMF this weekend. I tried to make two batches at once of the chocolate MMF with the cocoa powder, and failed miserably. When I tried to roll it out, it just kept cracking and breaking. I kept kneading in shortening, and it never made it any better. I microwaved it for 10 seconds, and that did help a lot, but it couldn’t save it. I thought I had finally got it to a workable place, and when I tried to cover the cake it tore in half, so I ended up with only part of my cake covered. Bummer!

BUT, we ate it anyway and I have to say it is the most delicious cake I’ve ever made! The chocolate MMF tastes like heaven! Not at all like the Wilton garbage. Now I want to cover every cake I make with MMF, but I’m terrified to try it again. I wasted so much the first time.

I used my kitchen aid Pro 600 with the dough hook… and it looks like another poster above did the same thing and had a hard time with it too. Maybe next time I’ll try it free-hand so I can guage whether it’s getting too dry or not.

Anyway, thanks so much for posting this recipe. I may not get it to look good, but boy did it taste good!
104. Judee

September 20th, 2008 3:11 am

hi! I made this recipe and I was excited every minute!

My fondant is now wrapped in cling wrap. I have a couple of questions though. I touch my fondant and it seems too soft. You mentioned to add more icing sugar. Can I add icing sugar after I take out from the cling wrap?
Once I start covering my cupcake, should the fondant be sticky? I am not really sure how to work a fondant since I am a first timer! thanks again! i love every post you make in this site !

God bless! =)
105. Louise

September 20th, 2008 11:49 am

Khris: it is not important that you add it before microwave. You can add/knead it in after.

Gina: One of my friends told me that with chocolate mmf it is best to make it the day that you are going to use it. It can be tricky because like you wrote it cracks and tear easily. Try to warm it good in the microwave careful it can be hot but very soft. Knead in some Crisco and roll out straight away.

Some use the mixer but i like to do it by hand because it gives me more control over the mmf.

Judee: If you are not going to use it straight away then its ok it the mmf is sticky you can always knead in more icing sugar the day its going to be used. Try to knead in enough so it dont feel sticky but not dry.

Good luck!
106. Gina

September 21st, 2008 12:37 am

Louise, I tried the MMF again and it came out beautifully! I have a picture on my website. It tastes great too! Thanks so much!
107. Judee

September 21st, 2008 8:06 pm

Thanks Louise! More power to you!
108. Louise

September 23rd, 2008 9:52 pm

Gina: Yes i saw that on your website Looks perfect.

Judee: Thank you
109. Travoshki

September 23rd, 2008 10:03 pm

Hello Louise,

Firstly thank you for all your advise, I love reading all your tips!! I wonder if you can help me please, I have been using the MMF for a couple of months now, but with each batch, the MMF seems to be getting more and more air bubbles, really little ‘pin prick’ like holes? Do you have any tips on what I’m doing wrong?
Thanks again & I look forward to hearing from you soon!!

Travoshkie
110. Anne

September 25th, 2008 8:16 am

Hi Louise,

I have been baking since i was 9yrs old and only recently have i decided to make it a business. Of cuz, ppl love pretty looking cakes and one good way to achieve those is by using fondant! I hate the taste of it and so i came across your site and MMF sounds perfect! You sure seem to be great at this! Thats why i am very sure you can help me..

My question is; I usually make my own homemade marshmallows – so can i just use that for the marshies rather than have to buy them ready made and melt it? And if i am able to use my own homemade marshies, can i just use it while its still liquidy or do i wait for it to set and then melt it with sum water? is there a science to this reason?
111. Louise

September 25th, 2008 3:47 pm

Travoshki: Could it be from over kneading?? if ther are small air bubbles when you have rolled out the mmf. Then use the smoother to remove the airbubbles before covering the cake.

Anne: I guess that you can use your own homemade MM (yum) and I think that there should be no problems adding the icing sugar when the MM is liquid. If they are made then simply melt them in the microwave with water (look at the recipe for excact amount)

I have always wanted to make my own MM maybe you would share your recipe??
112. Margaret Ban

September 26th, 2008 8:47 am

Hello Louise,

If we do not have a microwave, can we double boil the marshmallows?

Thanks you.

margaret
113. Louise

September 26th, 2008 10:16 pm

Margaret Ban: Yes that should work or you can also try to melt them in a pot over low heat on the stove. when making Krispie treats the MM are melted over the stove.
114. Anne

October 1st, 2008 9:03 pm

Hi Louise,

thats good news! of cuz i’ll love to share my recipe with you.

here it is;

21g gelatin (unsweetend/unflavoured)
1/2 cup cold water
2 cups sugar
2/3 cup corn syrup
1/4 cup water
1/8 tsp salt
2tsp vannila essence

Directions:
1. Mix gelatin and cold water in mixer bowl. Leave to bloom for 10 mins.
2. While that is blooming, mix sugar, corn syrup and water in a saucepan and bring to the boil.
3. Let it boil till it reaches 250 F on a candy thermometer.
4. Take it off the heat, and pour it into the gelatin mixture while running the machine. Pour in thin streams and not all at once. (start the mixer at low speed cuz the sugar may spash and sugar BURNS! i got burnt a couple of times LOL)
5. Once all the sugar is in, whip at high speed and you will see the mixture doubling in portion. Nice thick white liquid! (apprx : 5 mins)
6. At this stage, add in 1/8 tsp of salt and some vannila. you can add colouring in at this stage.
7. Pour out into a sheet pan that has been sprayed with Pams and dusted with confectioners sugar. Let it sit overnight and turn it over the next day. Cut into 1 inch squares.

*It sticks everywhr but washing is a breeze with marshies!

Hope this is helpful. I would love to share my recipes with you especially when you have been so kind to share yours with all of us! God bless!
115. Anne

October 1st, 2008 9:03 pm

i have one more question louise, how much gum tragacanth to add in? i have nvr used this in my life and im gonna get sum. im from msia and we cant get tylo here… after a lot of searching i finally managed to find gum tragacanth.. but now that i have it, i have no idea how much to use! help!
116. Louise

October 16th, 2008 11:40 pm

Anne: Thank you fro the recipe for the MM I will look forward to try them out.
Try take about 500 grams and knead in 1 tsp of GT. Start with less it will harden thicken over time so it is always good to add less.

I often throw out small pieces that have gone stone hard with Tylo or GT added.
117. aida

October 22nd, 2008 8:00 am

Hi dear ser plz help me how can i upload you a picture? i see a beautiful cake .can you help me how can i make it? i like send you that,s cake picture? how can do it? thanks a lot
118. jessie

October 24th, 2008 12:29 am

Hi Louise,
I admire your work. I have made many cakes out of fondant but sometimes their will be minor mistakes. I have been lucky that I could hide them with details. I am trying to learn how I could make a very simple cake without any mistakes on it. Your cakes are simple and so smooth. You cannot notice the cake at all. What do I need to do to make it look so perfect.
119. Louise

October 26th, 2008 6:11 pm

jessie: The most important to get a cake smoothe is to make sure that you dont over fill your cake with filling or it will most likely bulge on the sides. Also make sure to trim your cake to get it as straight as possible and then there is the crumbcoating with buttercream or chocolate ganache http://www.youtube.com/watch?v=IsrgS9eB1bE. I can recomend you to get the dvd Flawless fondant by Sharon Zambito see here: http://www.cakejournal.com/archives/flawless-fondant-dvd-review
Your cakes will never be the same……
120. Nikki

November 3rd, 2008 6:16 pm

Yey!! I made my first cake using this recipe last saturday and it was great!! Thank you very much!!!
121. Louise

November 11th, 2008 12:23 pm

Nikki: Your welcome
122. Amy

November 14th, 2008 3:16 pm

I just wanted to thank you so much for recipe. My husband and I love making and using the fondant. We have done several cakes and are so happy with it. I wanted to let you know about a new process we tried this last time. We have a Kitchen Aid stand up mixer. We used the bread hook to make the fondant this time. It made it so easy. We just used the crisco on the sides of the mixer and on the bread hook. Then we just added the melted marshmallows and the powdered sugar. Then we split up the fondant and added color to it. It saved us so much time. I thought you may want to add it to the website for people that have the stand mixer. It made it a breeze. Thanks!
123. Louise

November 23rd, 2008 9:45 pm

Amy: Great to hear that it worked for you
124. Carissa

November 25th, 2008 2:23 am

Hi,
Could I use marshmallow creme instead of melting marshmallows? I try to avoid microwaves, and it seems like I could heat the marshmallows over a double boiler, but if I can skip straight ahead to marshmallow creme that would be great.

C
125. kris

December 2nd, 2008 9:46 am

Thanks, I would like to use it, for the next cake, for my birthday cake Hope it will be fine
126. Louise

December 3rd, 2008 12:34 am

Carissa: I have not tried mm cream. But you can melt mm over a double boiler. It may just take a bit longer.

Kris: Good luck
127. cake-a-licious

December 4th, 2008 8:43 am

Hey there…wonderful tutorial on mmf and its a definite fav of mine although not to talented in using it as yet! What i wanted to know was…i made some mmf and had it stored in plastic wrap, den a plastic packet and again in a zip lock bag with no air what so ever and had left it for a few days! Once i opened i discovered a crusty layer on the outside and a very crumbly fondant. I live in very humid climate and wanted to know why this happens and would leaving it in the fridge perhaps prevent this! Thanx again for being so kind and sharing not only your recipes but ure talents,tips and expertise!
128. Louise

December 6th, 2008 12:13 am

cake-a-licious. Did you rub it in crisco before you wraped it in plastic?? Or maybe you have added too much icing sugar? I always hold back a bit or it gets too dry.
129. Stephanie

December 8th, 2008 8:23 am

Thank you so much for this! I tried it for the first time and it worked perfectly for my sugar cookies!
130. Kay

December 25th, 2008 10:55 pm

You might want to consider adding a “how to clean up marshmallow fondant” to your post

I filled the bowl with hot water and threw the utensils in it. Walked away for ten minutes and it had all melted off. Things that couldn’t go in the dishwasher, however, I had to chisel off. Bummer
131. Louise

December 26th, 2008 10:46 pm

Stephanie: I like it too
132. Summer

January 1st, 2009 8:36 pm

QUESTION OF THE DAY- Does this TASTE any better than store-bought fondant? Please tell me it does………
133. Louise

January 3rd, 2009 11:32 pm

Kay: Well you have done it already for me thx

Summer: Well that depends on what kind of store bought you are thinking of. Because you can get nice tasting fondant so you have to look for the right brand. But MMF taste sweet and marshmallow like. So I thinks it taste nice.
134. lulu

January 9th, 2009 7:30 am

thank you for your receipe , can you help me to make marshmallow at home , i didn’t find it in my place
135. Katie

January 13th, 2009 7:32 pm

Hi, thanks for this recipe! Iam making a Guitar Hero guitar cake for my son’s birthday party and have made the mmf, but now I’m just wondering when to make the cake? How far in advance is too early? Does the cake have to have bc frosting? I was think a white chocolate frosting to cut down on the sweetness.
136. Louise

January 14th, 2009 12:19 pm

lulu: there are many marshmallow recipe’s if you try and google.

Katie: You can use chocolate frosting if you like. When I make cakes to be eaten saturday I start wednesday or thuesday by baking the cake. Spilt and fill friday and if I have the time cover and decorate saturday.

If not I split and fill the cake early friday. Cover and decorate late friday.
137. Stephanie

January 15th, 2009 3:16 am

HELP I followed the recipe to a T but it was another site and they did not say to sift the sugar and now I have little clumps I have been picking out. Do you have any suggestions? Thanks so much I am bookmarking this site since you detail it so much better Thanks
138. Louise

January 15th, 2009 9:57 am

Stephanie: have you tried to let it rest overnight to see if it the MMF will absorb the clumps of sugar? You could also try and warm it a few sec in the microwave and then knead it? Carefull you dont get burned with the warm MMF.
139. deemah

January 17th, 2009 8:05 am

Hi, thanks for this recipe, and i need another recipe for fondant but without Marshmallow, thanx allot for you.
140. Stephanie

January 18th, 2009 5:48 pm

Thanks Louise it worked!!! Thgis stuff tastes soooo much better than store bought. I actually tastes good!
141. Louise

January 19th, 2009 10:28 pm

deemah: I dont have one for regular fondant. But you can easily find one on google.

Stephanie: Great!!!!
142. Becky

February 9th, 2009 11:49 pm

be very careful if you stick it in the microwave. the first time i made this i warmed it up for only a few seconds, but with microwave hot spots one side got to warm, when i reached in to take it out i ended up burning my entire hand… ouch!
143. tammy

February 10th, 2009 11:40 am

sorry to be asking this question, but is the taste of this fondant good? coz i made sugar paste before and it tasted awful, disgusting!!!!!!!!!:) i would love to make this fondant but am scared to. by the way, your tutorials are way too good. thanks a lot for sharing your ideas.
144. janice

February 10th, 2009 12:42 pm

do i have to add oil ( instead of crisco) in the fondant if i add cocoa powder? I also would like to know how big a cake would this recipe of yours cover. last of all, do you have a eggless strawberry cake with strawberry buttercream recipe ? i am unable to find a good one. i don’t get strawberries here, so what do i do for a strawberry cake? i am afraid i am asking plenty of questions. sorry for that. could you pls have a tutorial on how to use impression mats and dividers? actually, i am not getting such fancy tools here and don’t know what to use for a impression mat. any ideas? thanks a lot
145. Louise

February 12th, 2009 9:57 pm

Becky: Yes, please be VERY CAREFUL when heating the mmf in the microwave. I hope your hand feel’s better know.

tammy: Like you I dont like the taste of home made fondant but this mmf taste just like marshmallows so if you like those. I am sure that you will like this.

janice: oil or Crisco will help make the mmf more soft and pliable if it seems dry. There should be enough to cover a 8″ round cake.

For the eggless cakes have you tried to search for vegan cakes? Can you get frozen strawberries? if so then cook some strawberries to make a thick pure and fold some of it to the batter maybe?

Your suggestion on a tutorial on impressions mats sounds good. Many are using scrapbooking stamps for embossing.
146. janice

February 13th, 2009 3:45 am

how much of oil should i add in the fondant if i add cocoa powder? i followed your suggestion and came across plenty of vegan strawberry cakes. Thanks for the advise. Strawberries are expensive here maybe i can heat strawberry jam a bit and spread it as a filling and also stir this liquid in the buttercream to make strawberry buttercream? i thought maybe i could use cookie cutters for embossing. coz we get that here . i have with me some cutters. but pls do a tutorial on using impression mats. i have no idea where to start using the cookie cutters. i am gonna be making this marshmallow fondant soon. :):) thanks a lot
147. Tanya

February 14th, 2009 1:18 pm

I was just wondering if I used some liquid flavoring in this recipe, how much should I use? What flavorings do you suggest? I have studied this tutorial for many, many nights, and think I have worked up enough confidence to try it this weekend! Thank you so much!
148. Louise

February 14th, 2009 10:43 pm

janice: I would start by adding the amount stated. If it seems dry wich will most likely happen when making cocoa mmf you can always add a little more.

Strawberry jam sound fine the way you suggested.
149. Louise

February 15th, 2009 12:42 pm

Tanya: I would start out with 1 tsp flavoring. Marshmallows often have vanilla flavor so try and taste it while its stil liquid.

Dont worry it is so easy to make. Easy but sticky
150. Julie

February 17th, 2009 10:58 pm

I am making a square wedding cake and wondered if there is an easy way to smooth the seams on the corners? Thanks so much!
151. Dana

February 18th, 2009 1:03 am

Louise,
Thank you for this awesome tutorial. I am planning ahead, but I will be making my son’s first birthday cake in June. I had planned on buying fondant, but after reading this and doing a little research, I think I am going to take the next four months and practice so I can make the MMF myself.
My question is…I like the schedule you laid out for Katie on reply #136, about when to start the cake, but how should I cover the cake to prevent it from drying out? Our party will be Saturday afternoon, and I want to start the cake early so I am not rushed. Thank you in advance!!
152. Amelia

February 18th, 2009 9:23 am

Hi,

Wow! This blog is very impressive- and well done you for replying to everyone’s questions!
I have a quick question… this is the first time I’ve come accross MMF and my husband is dairy-free, so it looks great! Do I have to put something between the MMF and the cake? Any ideas for what? I saw earlier you said jam wasn’t a good idea…
Thanks so much.
Amelia
153. Amelia

February 18th, 2009 9:37 am

Hi,

Thanks so much for this receipe, it’s great! My husband is dairy-free so this is the perfect icing for him! Just a question tho- any ideas for what i can put between the cake and the fondent? Obviously he can’t eat cream….
Thanks so much
154. SS

February 19th, 2009 6:27 pm

i have a quenstion. Can i use colored mm ?
and which flavouring is best ?

thx
155. SS

February 19th, 2009 6:38 pm

also is there a brand of mm that taste better.
156. Louise

February 20th, 2009 11:48 pm

Julie: If you are looking for a way to obtain perfect smooth corners on cakes then I would recomend you to look at a dvd by Sharon Zambito: http://www.sugaredproductions.com

Her dvd’s are so helpful in any way.

Dana: Do you mean after it is covered with mmf? if so just keep it in a cardbord cake box. The mmf will dry slightly but it will not go rock solid. The buttercream will still keep it soft on the inside.

If you want to start ahead then make the most of the decorations thats what is most time consuming. You can let the decorations dry slightly and then store it in a airthight box.

Amelia: well you can use a very very thin brushed layer of jam, like sieved apricot jam.

SS: yes you can. I have heard that the strawberry flavoured ones are good.
I have only tried a brand called “Rocky mountain” and they were nice.
157. Hilary

February 23rd, 2009 2:52 am

Thank you so much for this recipe. It is so simple…I wish I would have found it sooner! It saved me a bunch of money and it tastes great!
158. Dee

February 23rd, 2009 7:47 am

Hi! Thank you so much for posting this! I have always loved to bake, but have never tried to make fondant. I had read that regular fondant tastes horrible, so I was excited to discover this recipe for MMF. I actually just made a batch tonight, but forgot to add in the food coloring. Do you think it will be too late to do so tomorrow night? I have already wrapped up my MMF and put it in the fridge. Thank you!
159. Darcie

February 24th, 2009 12:09 am

Thanks for this recipe. I was surprised at how well it went my first time making fondant! And it’s definitely more yummy than normal fondant. My only concern was it had an oily finish to it because of all the crisco on my hands. How can I get it more matte?
160. Louise

February 24th, 2009 10:03 am

Hilary: I hope you will have fun with the MMF

Dee: I have only heard it about the one from wilton, there are nice tasting ready fondants aswell. There are no problems with adding color to the mmf after its been made. I just like that if you are going to use a really dark color like red ect. then it is nice to color it before.
Just warm it a bit to make it more pliable when kneading in the color.

Darcie: The oily finish will go away when you roll it out.
161. missi

February 25th, 2009 3:16 am

Louise ~ First of all, I LOVE your blog! I check often to see what’s new. What is the simplest way to print recipes from here? I’m a recipe-aholic and love finding new things to try! Thank you for the fantastic ideas! I always smile when I read this blog!
162. Louise

February 27th, 2009 9:52 am

missi: I dont have any print options at the moment. I have thought of it for a while. So rightnow I think that you just have to copy/paste the text to save it.
163. dpotter

February 27th, 2009 6:39 pm

do you have a favourite recipe for chocolate ganache, or what is your favourite/recommended crumb layer recipe?

love love love your cakes!!!!!!!!!
164. Jacqueline

February 27th, 2009 10:49 pm

Thanks so much for this great tutorial! I am making MMF for the first time for my niece’s birthday cake. I have a couple of questions that I couldn’t seem to find the answer for….

Can I make a double batch?
Also, how many batches will I need to cover a 10″ and an 8″ layer?

Thanks so much!
165. Cookie

February 28th, 2009 5:17 pm

I was wondering where you get the Gum Tragacanth beacause I have not seen it any where
166. Louise

March 1st, 2009 11:52 am

dpotter: it depend weather it is the “normal” ganache or the whipped one?

For normal i use equal parts of cream and chocolate. This can be used the same day.

For the whipped one I use 1000 ml to 400 grams dark chopped chocolate. Whip it the next day.

Jacqueline: No problems with a double batch.
I would say that 3 batches would be enough for 8″ + 10″ if you dont roll it out too thick.

Cookie: You can get gum T. and Tylo powder from most cake decorating supplie stores.
167. dpotter

March 1st, 2009 2:26 pm

louise, thank you so much for all your help, mothers day is coming up soon so gonna go mad baking…..
168. Chelsea

March 4th, 2009 9:36 pm

Thanks for your awesome tutorials, you do amazing work! I was wondering if there is a way to use this as a poured fondant? I am making some petit fours for our Daisy troops tea party and I was thinking they would probably like the taste of the marshmallow fondant better. Thanks!!
169. Julie

March 5th, 2009 5:45 am

Hi Louise!

I have a quick question… Making the same MMF receipe as you have here, mine crack and doesnt look right…
Check the picture here
http://www.trefle10.com/julie/fondant.JPG

Adding a lot of Crisco makes it smoother but I must be doing something wrong as I dont think you really put much.

Let me know.
170. Andrea Kopp

March 5th, 2009 7:15 pm

Well, it is time for me to give a try, but I definitely cannot find Crisco or similar in Switzerland !
they just have regular butter and margarine ! Or I must be blind !
I have no options but try to use butter…..
I come back to say what happened !
wish me luck
i know i will need it ! hehe
171. Louise

March 5th, 2009 8:17 pm

Chelsea: You can use this as PF I have not tried it though. But I have seen good results with it.

Julie: Did you add all the icing sugar at once?? because the trick is to not add of it at once but wait until next day.

Andrea: if you can’t get crisco then just use a neutral oil than butter and margarine. it works just as good.
172. Julie

March 6th, 2009 12:28 am

I think I need more instruction. How much icing sugar I have to put in the first time and how long I have to wait? Why they don’t write it in the recipe? I look for many videos on youtube and nobody told me to wait.

Thank you so much
173. Louise

March 6th, 2009 1:01 am

Julie: It is hard to say how much icing sugar you should ad, you have to feel it. Try add only 1 pound of icing sugar and see if it takes more if so then ad 1/2 cup at a time. If it still is slightly sticky then wrap it up and let it rest untill the next day.
174. krystal

March 8th, 2009 2:40 pm

Hello Louise, I love the sound of your mmf, and i dont know if someone has already asked you this question but can you add the colour at the end of the recipe, because i have alot of different colours i need to use.
thanks
175. ana

March 9th, 2009 7:01 am

hi louise!! Your tutorial is awesome and seems very easy..
My question is: when making a tiered cake covered with mmf do you cover the cake as one piece or do you cover them separetly and then stack them?? And what if any special tools do you need.. Thank you so much for all your help. Your work is amazing and you make it so easy for all of us to learn from..
176. Louise

March 9th, 2009 10:44 am

Krystal: you can add color before and after when you make it.

ana: I always cover my cakes seperately and then stack them. Do you need to now more on what tools in basic that are good or???
177. Andrea Kopp

March 9th, 2009 9:44 pm

Hi Louise

What do you mean by neutral oil ? any cooking oil like soya oil, etc ???
thank you
178. Louise

March 10th, 2009 4:57 pm

Andrea: corn oil? just something that dont have an overpowering taste.
179. Andrea Kopp

March 12th, 2009 12:40 pm

I read all the comments and finally found a coconut fat.
It worked great and it really tastes sooooo good ! Just like regular marshmallow ! I am sure kids will love it !

I made two recipes, but just think it did not make a lot of fondant out of it.
Each recipe weights around 500gr only
Is it the way it is or I should add some more sugar ?

Thanks and I will post pictures of the final cake next week
180. Louise

March 12th, 2009 3:44 pm

Andrea Kopp: No it dont give a big portion. I never go by the excact meassures anymore when I make mmf. I just melt as many mm as I like and add fat & icing sugar as I feel. Its hard to go wrong with this recipe.
181. Andrea Kopp

March 15th, 2009 7:19 am

Well, I finally made marshmallow fondant this weekend.
Only when I was making it I realized the fat (used coconut fat instead of Crisco) is not an ingredient, but used to grease work board and hands ! : )
It really tastes very good. It is pure marshmallow and now regular sugarpaste/ fondant tastes awful to me ….
BUT I found it a little bit difficult to work with. I covered the cake the day after and even warming it a bit in the microwave, it was like a big chewing gum, difficult to roll perfectly and smoothly as the sugarpaste.
could it be something with my recipe or it is just the way marshmallow fondant is ?
182. ana

March 15th, 2009 9:30 am

hi louise!! I tried my first mmf today and I have to tell you that I never though it would be so easy,, I flavored it with almond extract and I loved how it smelled and tasted.. Thank you so much!! I have a question though, I’m not using the mmf for another week, will it keep? And is it always necessary to keep putting crisco on it to make it smooth? Or did I maybe put to much sugar on it?after I finished putting the sugar on it seemed a little dry and I added some crisco to it, kneaded it and it became nice and smooth again.. But I’m concerned as to how much crisco is enough, and doest it affect the way the mmf holds when I’m ready to cover the cake??
Again thanks for your help !!!!
183. Jacqueline

March 19th, 2009 6:39 am

Thank for sharing all your knowledge!! About the mmf do you have to color it when the mm is melted ot it can be done after all the steps, so I just color the amount that I want to use. Thanks a lot!!!!
184. Katerina

March 23rd, 2009 8:02 pm

Dear Louise,

Your site is extremeny helpful and so, so pretty!!
I am writing about the mm fondant. I live in Greece and we do not have marshmallows, so I made some using a recipe from you tube – they were excellent and then proceeded to the rest of the recipe. My problem is this : when I finished kneading, I had a wonderfully soft and fluffy dough, but then I left it for an hour wrapped in cling film and it hardened so much to the point that I had to use 1/4 of margarine (no crisco or anything similar here either. We have plenty of vegetabl oils, olive oil for one, but none in compact form).Is this bad? Should I have warmed it in the microwave instead? Also, what can I do for the leftovers?Can I really place them in an airtight container and if yes for how long? Is it preferable to put it in the freezer in portions and thaw the quantity I need each time?
Thanks to people like you, we embellish the lives of our loved ones!!!
Best regards,
Katerina
185. jg

April 1st, 2009 9:24 pm

hi. I’m planning to make this soon for a birthday cake!! What a great site!! I don’t have microwave, is there any other way to make it all melt?? Thanks very much.
186. Louise

April 5th, 2009 9:48 am

ana: It is always good to hold back on the icing sugar (1 pound) and then add the rest when you are going to use it. Crisco is the best thing to keep is kneadable. But too much Crisco is not good either, so you need to find the balance. The mmf will keep well for up to 1 month, some freezes it. I dont like to keep mine too long ahead.

Jacqueline: You can color it before adding the icing sugar og after when its made.

Katerina: Mmf tend to harden so it is good to hold back some of the icing sugar or it will get too dry and hard. For the oil I would use a neutral vegetable oil, not olive and not margarine.

If the mmf is hard it is more easy to knead after a few secs in the mikrowave. Wrap any left over in plastic wrap and a plastic bag and then in an airthight container.

jg: You can melt mm over a dobble boiler instead.
187. Navasha

April 7th, 2009 3:02 am

I am making lego cakes to stack for my daughter’s 3rd birthday. They look nice but I am covering the knobs on the top of the lego pieces seperately. How do I connect them to the “body” and make them look like one solid piece instead of stacked pieces?

Does that make sense?
188. Louise

April 12th, 2009 8:16 pm

Navasha: Are you thinking of how you secure the knobs to the rest of the “cake”? I would take some mmf in the same color soften it with tiny drops of water until you get a pipeable consistency. Fill a piping bag and pipe around the knobs. Then take a damp paint brush and smooth out the piped line.
189. Sue

April 16th, 2009 5:59 pm

I just made a batch of this, and all I can say is WOW! Easy to make, easy to work with, and tastes delicious. I do alot of baking, and always try to dissuade people from fondant cakes. They dont taste good, and it is not easy to work with. But, from now on,,I will tell them about MMF!
I used cooking spray instead of Crisco, sprayed my suface, my spoon and my hands and worked the sugar in by hand. It only took a few minutes and was able to get the consistency right. I think it would be easy to put too much sugar in it using the mixer.
I already covered a cake and some cupcakes with this, and it is soooo much easier to work with than the store bought fondant. I am sold on MMF!!!
190. Emerie

April 17th, 2009 4:46 am

Will this work with marshmallow cream as well?
191. Navasha

April 18th, 2009 3:50 am

Nope I was asking how to make it look like the knobs were one with the rest of the cake but you answered my question! Thanks!!! I’ll have to try that next time.
192. deemah

April 18th, 2009 1:25 pm

hi , how i can give Enlightened to suger paste?
193. Jan

April 19th, 2009 4:21 pm

Louise!!

I used your recipe for the pink & purple baby shower cookies i just did this past week! It is soooo delish!! Thanks for your awesome website and all the great tips! Next up, I’m making your cake stand for an upcoming bday party with cupcakes.

Jan aka CookieJan on flickr
194. Louise

April 19th, 2009 8:32 pm

Sue: Thank you for the tip on using cooking spray And I think that you are right about ading too much IS with ´the mixer, I also like to just knead in by hand.

Emerie: I think someone have made a comment about this, but I am not sure. We dont have marshmallow cream here so I dont know. Why not try and if it turns out good, then please leave a comment about the results. THX!
195. Heather

April 24th, 2009 9:46 pm

Can MMF be used to cover cake boards like a regular rolled fondant can? I love that look but wasn’t sure if the MMF would be too soft!

Thanks!
196. Louise

April 27th, 2009 10:00 pm

Heather: Yes it can.
197. Sharon

April 29th, 2009 4:42 pm

Thanks for the mmf recipe! I used it and was very pleased. I am learning to work with fondant and would LOVE to see a tutorial on how to cover a cake with fondant. My first attempt did not go so well! Thanks for the great info!
198. Amber

May 14th, 2009 1:41 am

This sounds Wonderful! I have a question however. Will this recipe cover a 2 layer 8in cake? Or will I need to double? And I plan to use cocoa to give it a chocolate flavor, approximately how much should I add? I don’t want to overkill . Thank you so much!!
199. mindy

May 14th, 2009 12:03 pm

is icing sugar the same as powder sugar? thanks for all the awesome tutorial!

~Mindy~
200. Nicole

May 14th, 2009 9:42 pm

Hi Louise,
I was so excited to find this recipe. I am just learning how to decorate cakes and regular fondant is just SO expensive! This seems perfect!

Just wondering if you have any tips for lifting it and putting it on the cake. I need to cover a 9×13 cake. Once i get it all rolled out, how the heck do i lift it over the cake?
also, i was going to use “bettercreme” on the cake (its the only frosting the kids will eat). it will not need to be refridgerated. will this be ok?
thanks for the tips! =)
201. Louise

May 15th, 2009 12:08 am

Amber: I would double, so that you have something to work with. For the cocoa it a bit tricky because it can make it more dry and trouble to work with. so I would for a double portion stir in about 1 cup of cocoa for a start and see how dark it gets and then add a bit more if it is very light. Also hold back some of the powder sugar for the next day if you can.

mindy: Yes it is.

Nicole: Once you have rolled out your mmf, smooth it with a smoother before you give it a very light dust of cornstarch. Then you carefully roll it on to your rolling pin and lift it over the cake.

If you only use BC then you dont need to store in the fridge.
202. raven bastard

May 15th, 2009 6:22 pm

does it exactly have to be that food color?
203. Louise

May 16th, 2009 11:06 am

raven b: Do you mean pink and brown?? No of course not the colors are all up to you.
204. LS

May 22nd, 2009 3:42 pm

Hi! How does it taste, if I don’t add any flavoring. Oh, and if I do decide to add flavor, can I just use vanilla extract?
Thanks for the recipe! My first try at fondant was a couple weeks ago – turned out cute, but tasted horrible.
205. Nicole

May 23rd, 2009 12:22 pm

Thank you so much! Recently i’ve been using the shop made regular fondant and could never seem to make it look ‘perfect’ so i decided to make this stuff and it is so good! It’s so much more flexible and easy to cover a cake with. And it’s so easy to make. I love it!
206. Elizabeth

May 24th, 2009 5:58 am

Thank you for the great instructions. I made my first ever “doll cake”…a ballerina…and covered the dress with your mm fondant which came out great the first time and was very easy to cover the cake and doll bodice with. (I did break down and use the mixer though…worked great after that). I know a number of 3-year olds who are going to be really excited in the morning, and the birthday girl already tasted some of the extra fondant and gave it her thumbs up as well. I even had enough to make a “ribbon” that went around the cake plate and ended up in a bow. Thanks so much!
207. Karessa

May 25th, 2009 3:52 pm

Hello! Thanks for the instructions! Just wondering, can I store the fondant in the fridge if i don’t plan on using it for a few days? How long can I store it for if so? Thanks!
208. Cathy

May 26th, 2009 11:10 pm

Hi Louise!

I tried this mmf and it turned out beautifully!

i melted teh marshmellows over a double boiler and found it was much easier than the microwave..

i also mixed teh sugar in by hand.. it wasn’t as hard as i thought it would be.

Thanks so much for sharing!
209. Louise

May 30th, 2009 10:44 pm

LS: if not adding any flavouring it taste sweet of marshmallows ans vanilla. You may want to use clear flavouring if you want to use it all white.
Not all fondant brands taste nice

Karessa: I would just wrap it well and store it in a air thight container.
210. mel

May 31st, 2009 4:41 pm

hi i have been using mmf ever since coz i find it easier to make than fondant from scratch. at first it turned okay–it was still hot (summer) here in the philippines. but now that we have rainy weather most of the time, my mmf becomes sticky, soft, shiny and never hardens. i tried adding gum tex to it for my figures but results are the same. after awhile it melts. what do i need to do with it so it won’t turn sticky. i can’t even make fondant or gumpaste ribbons coz it won’t harden. i hope u can help me with this dilemma. i will definitely be very thankful…..
211. Suzanne

June 4th, 2009 3:35 am

I bet this tastes much, much better than traditional fondant. I can’t wait to try it!! Your photos are beautiful!
212. jay

June 4th, 2009 12:27 pm

Thank you so much!

I’ve been looking for an MMF recipe that was easily explained. Hopefully I will be able to make it correctly for my school assessment.

I was wonder if it was possible to add food colouring after I’ve kneaded the dough as I need different colours but I’m unsure on the amounts I’ll need.
213. ana

June 4th, 2009 7:22 pm

Hi Louise!!!
hope this finds you well.
Thank you so much for your website.. I will never get tired of thanking you.. My question is what technique do you use to make MMF turn out white.. is there anything I can put in it?? I have made it about six times now and so far I don’t have any issues other than it still being a little sticky and the color.. When I make it it comes out a very light kind of ivory color,, its not white,, I need to make an all white cake in two weeks and Im a little worried on this..
Hope you can help me with this..
Thank you so much!!!
Ana..
214. ana

June 4th, 2009 7:29 pm

Hey Louise..
I forgot to ask you in the prevous post,, can you add white cocholate to MMF ???? and if so when would you do it?

Thankssss!!!!!!
215. Louise

June 4th, 2009 11:09 pm

mel: If you have tried with gumtex to the mmf. Im not sure what then to do. Because that is the tricky part when working with a “sugardough”. I really wished that I had the answer to it.

jay: you can color it before or after. Its just a good trick when you want to make very dark colors that you pre-color if before.

Ana: at first my mmf did not turn out white but ivory like yours. But then the next day when I started to kneading it. It became more and more white. But if you still dont find it enough white then you can add some “white brightner” from Americolor. If it still feels sticky the next day ad small amounts of icing sugar.

I have not had the bestest luck with melted chocolate in mmf. It cracked and was very dry. You can flavour it with chocolate if its because of the chocolate taste you want.
216. ana

June 5th, 2009 1:57 am

thnak you!!! that really helps…
You are great!!!
217. faith

June 9th, 2009 3:08 pm

good day! your website is wonderful.. may I ask, can I use lard as a substitute for crisco? thank you.. ^_^v
218. faith

June 10th, 2009 4:59 pm

Ms. Louise, can I use lard as an alternative for Crisco? thank you and God bless.. XD
219. CakeLady

June 11th, 2009 8:53 pm

Hi Louise, love your site and tutorials! You are an inspiration!

Question for you: How long can MMF be stored? I ended up making a lot of MMF and have it stored in the fridge since end-March…

Thanks in advance.
220. Louise

June 11th, 2009 11:26 pm

faith: No dont use lard as a subsitute to Crisco. If you cant get Crisco then use a neutral vegtable oil.
221. evon

June 13th, 2009 6:26 pm

Hi Louise,

Could i color my white MMF the next day? cause as your instruction you put we color our MMF when it melt. So can i keep the white MMF then color it later when i want to use?

Please advise

thanks in advance
evon
222. Anonymous

June 14th, 2009 12:39 pm

I’d just like to say thanks for the super easy tutorial.
I made fondant for the first time and it worked out well, except that the temperature when I made it was very very cold which made it really hard to work with the fondant after a while.
223. Louise

June 17th, 2009 1:49 am

Cakelady: My mmf never last that long It can be kept in the freezer for up to three month, well that how long I would store it. In the fridge or in a airthight container I would not store it longer that 2 months.

Evon: sure of course. I just showed the colored ones but you dont have to ad color on the day that you make it….

Anonymous: Thats the sad part when working with mmf you need to re-heat it in the microwave to make it pliable to work with. But be VERY CAREFULL the mmf can get burning hot in the microwave so you should only heat it for a few secs. at at time.
224. Erica

June 25th, 2009 5:57 am

Louise!!
I love this fondant!! It is amazing and actually tastes good. A fondant that actually tastes good, who would have thought?! My family was amazed. Since I’ve tried your mmf, I’ve really gotten into cake decorating, and I’m thinking about starting my own little business. Thanks for the inspiration!
225. Beth

June 27th, 2009 1:52 am

Louise,
Thank you!!! Your tutorial for MMF was easy to follow, and mine turned out perfect….which usually doesn’t happen the first time. I bought the 5 petal cutter and silicone veiner as well, and my friends could not believe that I had actually made them…lol.
226. Lauren

June 28th, 2009 11:01 pm

quick question – you say its ok to crumb coat and fill with buttercream under the mmf and that you dont need to refrigerate that….what kind of buttercream do you use though? is it the shortening kind or the all butter kind. if you use real butter in the buttercream, is it ok to leave the mmf cake out for awhile? im a little confused.
Also – i tried to make your mmf for the 1st time last night and it worked LOVELY. finally a good recipe! thank you!!!!
227. Lauren

June 28th, 2009 11:03 pm

also – how long can i leave a chunk of unused mmf out of the fridge? thanks!
228. Louise

June 30th, 2009 1:40 am

Lauren: I leave my cakes out if I dont have any perishable filling in them. I only use the real butter buttercream and I keep my solid cakes out for up to 4 days. Of course out of direct sunlight and high temp.

I store my unused mmf for up to 1 month as I like it “freshly” made
229. Amy

July 1st, 2009 11:22 pm

If I add quite a bit of cocoa powder for a dark color, how do I keep it from being too dry?
230. Lacie

July 2nd, 2009 7:24 pm

Louise,
does mmf work will on dummy cakes like fondant does?
i like to keep dummy cakes for a long wile
231. lacie

July 2nd, 2009 8:17 pm

Hello,
can you use mmf to cover dummy cakes? will it last as long and hold up like fondant covered dummy cakes? i like to keep mine for long periods of time.
232. Debi

July 2nd, 2009 8:57 pm

Louise,

How far in advance can I cover & store a cake with MMF and it still look/taste fine? I am going to create (with color flow)figures to afix with icing to the MMF covered cake and because the figures will be very time consuming I wanted to have the cake made & covered earlier. This will be the first time I have made MMF and am hoping it turns out well because this cake will be the centerpiece at a baby shower.
233. Amy

July 4th, 2009 7:09 am

I just made some MMF according to this recipe and am waiting for the cake to cool so I can give it a go. I’m the world’s worst cook, and it worked! Woohoo.
234. Amelia

July 7th, 2009 5:41 am

Hi there,
How do you get air bubbles out of the fondant? Mine had tons of them, and it didn’t look pretty (but it tasted FABULOUS!)
235. Erica

July 8th, 2009 8:04 pm

Hi Louise,

I’m making another cake this weekend with mmf. I only have butter flavored shortening, just wondering if I’m going to color the mmf blue, then will it make a difference, because the butter flavored shortening is the color of butter? I didn’t know if that would effect the outcome of the color too much when adding blue, I don’t want green or something.
Thanks!
Erica
236. Anonymous

July 9th, 2009 8:10 pm

hi, I love the taste of MMF so much more than the fondant that comes in a box… I have just one question, can I use softened butter instead of the crisco?
237. Amanda

July 17th, 2009 9:03 pm

I made this recipe and the fondant came out great. But…when I added food coloring it changed the texture and consistancy. It made it hard to roll and cracked A LOT. How do I sucessfully color the fondant to where it was the same consistancy when it was white?
238. Louise

July 19th, 2009 8:42 pm

Amy: You could use brown food coloring along with the cocoa powder so that you dont have to use to much cocoa powder so that it get dry.
239. Louise

July 19th, 2009 9:05 pm

Lacie: You can use the mmf to cover dummy cakes as well as regular fondant.

Debi: What type of filling would be in the cake? As with regular fondant it will harden up a bit. If you only have bc in the cake 3-4 days should be ok.

Amelia: That what I experience as well. You can smoothe the mmf before covering the cake that will take some of the airbubbles. Its because of all the kneading. If you still have AB after covering you can use a pin and if you cant get the tiny “holes” away fill them with a lillte bit of bc in the same tone. That trick is used by Sharon from SugarEd.

Anonymous: It is better to use a neutral vegetable oil instead.

Amanda: I have not had trouble it going dry and crack but I did have trouble getting the color well blended. You can prevent it by adding the colors before the CS and if then after its made mix it with white mmf to get lighter colours.
240. Emma

July 20th, 2009 9:22 am

Hi Louise,

How long is the shelf life of this fondant? Im planning on making some cookies (shortbread as they last longer than sugar cookies) with fondant about a week in advance of an event.

Thanks!
Emma

PS – Wonderful site
241. Amanda

July 20th, 2009 7:54 pm

It didn’t really get dry, more like too moist. So the we would roll it out and it would stick. Everything we seemed to add made it worse.
242. michaela

July 21st, 2009 8:18 pm

thanks for this, im 14 and love cake decorating i started when i was 7 with my aunt and now im doing cakes for parties i really needed a good recipie for marshmellow fondant for this cake im makeing this weekend so thanks a bunch :]
243. i love fondant

July 23rd, 2009 1:19 pm

thanks for this
244. Louise

July 25th, 2009 12:06 am

Emma: I have not had any problem about storing it for 2-3 months but I do like to make it “fresh” batch by batch as it can be to stiff over time.

Amanda: What kind of food coloring did you use? Try and color the mmf before you add the CS and see if it makes a difference. If it is still too moist then use more CS or you can knead in a little cornstrach this will make it a bit more “dry”
245. Kamilla

July 25th, 2009 9:54 pm

Hi, I just made your fondant and it tasted and looked good. Tonight I’m making the buttercream and tomorrow I’ll be baking the cake. I’m nervous about putting the fondant itself on. Any tips on how to apply fondant on a cake? Thanks,
Kamilla
246. chloe

July 27th, 2009 9:05 am

heya,
thankyou so much for this, it’s a really great recipe and I look forward to using it, but I was just wondering, what sort of size cake will this cover ?
thanks again!
chloe
247. Louise

July 28th, 2009 1:08 pm

chloe: 6″ maybe an 8″ but then I think that a double portion is needed.
248. C.

August 6th, 2009 12:53 pm

hi,
i only need to cover a small cake, so i will keep to the amounts of ingredients given here, but i need yellow fondant, black fondant and also grey fondant. when should i split the mixture and add the colourings?
thanks for the awesome recipe
C.
249. Sandi

August 8th, 2009 10:27 pm

Hi Louise,
I am going to be needing Black and Red fondant. I have been making MMF for a couple years now, but any time Ive colored it Ive only gone pastel. Have you had good success with dark rich colors?
Thanks for sharing this great recipe!
Sandi
250. Louise

August 9th, 2009 9:32 pm

Sandi: I would add the color when the mixture is liquid. I would use Americolors as they have some great colors and their black (and red) is the best. Just be careful not to add too much color when liquid. You then let the color (mmf) mature over 1-2 days and if needed you can add more color. Some also just make chocolate mmf and then add the black color.

C: Since you is going to need 3 colors I would color the mmf after its been made.
251. angela

August 12th, 2009 5:30 pm

I need to cover an approximately 6.5 x 14 inch cake with mmf (plus one large rose), and I was wondering how many batches will I need to make??? Thanks so much, this is a great tutorial!
252. Louise

August 14th, 2009 3:08 pm

angela: I hardly measure the ingrediens anymore when I make it. But I guess around 3-4 batch or so?
253. molly

August 17th, 2009 12:51 am

I just made 3 batches of mmf and have never made it before. I am wondering what it should feel/look like once enough icing sugar is added and if I can add more icing sugar to it tomorrow if needed?
254. Sunny

August 17th, 2009 2:09 am

Hi sis!
I appreciate your site so much… it helps me a lot.
Thanks for being so very nice in answering all of our questions.

My son will celebrate his 7th bday on Sunday, can I make the mmf now and put just in ziploc bag and store it in a container? What about if I want to make a cake now, how long can I store it with mmf in it?

I wanted to make a preshape mmf now, like pencils, crayons and other schools supplies… can I do it as early as now, does will affect the shape later on? I will put it on a cupcake as my cupcake topper.

Thank you…
More blessing for you!
255. Louise

August 19th, 2009 11:59 am

Molly: when you make mmf, it is always good not to use all the powdered sugar at once. I like to save some of it for the next day. It it still fells sticky I can extra rather than it end up dry and crumble. It should feel like pliable and strechy play dough.

Sunny: You can make the mmf now for later use like with the toppers than you mentioned. They will harden slightly but should not affect the shape. Are you planning on adding tylo/cmc to the mmf? so that the toppers will be more hard?

For the storage of mmf covered cakes, I say that it depends on the filling. If its not a perishable filling but a BC there should not be any problems to store it for 3-4 days. Well away from direct sunlight and with cool room temp.
256. Marcy

August 19th, 2009 9:29 pm

Hello Louise,

I hope you can help me. I recently made a cake with Fondxcel (spelling ?). It is suppose to be like marshmallow fondant. I was following a Wilton pattern and using a Wilton impression mat. However, when it came time to roll the fondant onto the rolling pin and roll it over the cake I found that the fondant stretched and and stuck to itself in some places. I was really disappointed with the look of the cake because you could hardly make out the impression lines and the fondant was difficult to work with, so difficult that I did not attempt to make a bow that was shown on the cake instructions. I was hoping to try my hand at making your recipe for fondant but I hesitate to do so if I will get similar results. Can you give me advice about how I can use your fondant to make bows without them falling or how to use an impression mat and still get clear results. Also if you can advise me on how to handle the fondant that would be great because the rolling pin method did not work. Note: the cake was a 3.5 inch deep 10 inch cake and the weather was not humid.
257. Rita

August 20th, 2009 7:44 pm

Louise,

Thanks for the great recipe! Our cake was a HIT and it does taste better than regular fondant.
We did have to use quite a bit of Crisco when working with it to keep it from drying out.

My finished result can be seen at:

http://ritablogandtryit.blogspot.com

Thanks again for the help. Looking forward to trying some more Cake Journal recipes.
258. Louise

August 24th, 2009 9:52 am

Marcy: If you are using the inpression mat for fondant to go on a cake. It can be a bit tricky both because you want to keep the impression intact but you also want to smooth the fondant on the cake nicely without messing up the pattern. I would roll out direct on the impression mat (remember to lightly dust it with icing sugar or cornstarch. Use the mat to transfer the fondant to the cake and gently peel off the mat. I think that this is the best way to do it rather than using a rolling pin. You need to carefully smooth the fondant on to the cake with your hands.

If you are making a bow you would need to mix in some tylo powder or gumtex try 1/2 a tsp to the mmf in the post at a time to help harden up the mmf. Otherwise if will be too soft and it wont hold up the shape.I hope this helps.
259. Marcy

August 28th, 2009 5:53 pm

Actually, that helps a lot. Thank you. I have a new set of problems now. I have learned that MMF is great tasting and rolls thin so it is easy to coat cakes with but as far as shaping is concerned I still have not learned how to handle it. I tried to make some shaped cakes with MMF and had problems making cut outs that dry well, they also flatten on the side that they sit. Would I also use gumtex to hold up shapes for cutouts or should I do something different. Also, I tried coloring some MMF to get it to look like the vibrant colors in some of the cake decorating books and I added lots of coloring but between all the color adding and kneading the MMF became too soft and gummy. It lost all its ability to hold up and it was sticky, how do I save that piece of fondant that I have already added so much color to but that has lost its consistency? Also, what colors should I use to make good strong colors on this fondant. I tried Wilton’s colors and the black looked green on a fistful size of fondant (and I put a lot of black in it).
260. Janice

August 30th, 2009 6:16 pm

I have never decorated a cake at all, ever. I’ve tried frosting and writing happy birthday on cakes before, but never liked how they turn out because the icing isn’t smooth and my writing isn’t the best. I have my son’s 18th birthday and my daughter’s baby shower coming up next weekend so, I decided to try to make cakes using fondant in order to save some money. Yes, I’ve been watching Cake Boss and Aces of Cakes!! I didn’t want to spend money on fondant, as that would have defeated the purpose of saving money. I used your recipe and decided to experiment with my son’s birthday cake. I opted for using two 10″ layers with a buttercream icing to make one tier. I am absolutely thrilled! It took a little experimentation to get the proper consistency and I had to roll it out three different times to get the hang of covering the cake; but, it really turned out great.

I then decided to conquer the two tier baby shower cake. Both of these cakes turned out better than I could have imagined. I worked on them this weekend because I wanted to be sure that I would still have time to go buy cakes if they didn’t turn out. So, now my concern is how best to store these cakes so as not to end up with a disaster when presenting them. I wrapped each cake loosely in saran wrap and have stored in a fridge in our basement on a low setting (2). Is there something else I should be doing or any other tips you can suggest so they will look nice next weekend?

Thanks for any assistance and for this site. It made this project very easy for me!!
261. hecmary

September 3rd, 2009 3:56 am

Hi,I’ve always followed this recipe and I love it,I stop baking for a couple of months and last saturday I tried and it had lumps of sugar I couldn’t get rid of,I tried 3 times and same problem even though I sifted the sugar every time, What am I doing wrong? can you help me please?
262. Mayendree

September 3rd, 2009 10:41 am

Thank you so very much for your tutorial. My first attempt at fondant and a 3D cake was quite a success, and everybody was very impressed, including my daughter. Once again, thanks for helping many people smile, across the globe.
263. Louise

September 6th, 2009 10:33 pm

Marcy: If you want cut outs ect to hold up the shape you need to use gum tex or tylo powder, and make sure that you let it dry properly ahead of time. When you are making strong vibrant colors add the color to the liquid mixture. But be careful not to make it vibrant in one go. Colors mature over days so it is better to color it half and then add the rest after 1-2 days.

Im not sure that I would save the fondant with too much color. I think that I would start over again. It could give you problems that you dont want to get. So make a new fresh batch.

For the brand of colours use Americolors they are the best end of story! If you uses their black it will get black. Some also like precolor the black mmf with cocoa powder as this makes it more easy to get black. You will then get black mmf with a sent of cocoa.
264. Louise

September 6th, 2009 10:37 pm

Janice: It is not good to wrap fondant/mmf cakes in saran wrap and then in the fridge as this can make it melting. Depending on what filling you are using a buttercream cake should be stored in a cool room. If you had a perishable filling store it in the fridge but uncovered. This will make the mmf/fondant start to sweat but this is what I do all the time when I make cakes as my filling contains cream.
265. Louise

September 6th, 2009 10:41 pm

hecmary: did you add all the sugar in at one time? I have not tried it but my gues would be to only add a small scoop of sugar and stir it well and when you have a very soft dough, knead the rest in.
266. Rebecca

September 7th, 2009 5:09 pm

I was hoping to try out marshmallow fondant, but was wondering if you can store the cake in the fridge with the fondant on it. You told Janice that the fondant can melt so would you say it’s not smart to store fondant cover cakes in the fridge? I’m kind of weird and don’t like cake unless it’s chilled so I wanted to know before I make a mistake!
267. Louise

September 8th, 2009 11:12 pm

Rebecca: You can store fondant/MMF cakes in the fridge only it will most likely start to sweet when you take it out and it comes back to room temp. But you may never wrap your cakes in plastic wrap then the fondant/MMF will start to melt.

I store most of my cakes in the fridge.
268. hecmary

September 8th, 2009 11:53 pm

Hi Louise, no I tried that too, it’s so frustating because this never happened to me before, I’ve been making fondant all weekend and still can’t figure what I’m doing wrong…Thanks so much for helping me
269. Nicole

September 10th, 2009 2:51 pm

This looks easy and fun to make but I have a stupid question….. is icing sugar powder sugar?? Sorry I am a rooky at cake decorating!
270. Shanna

September 11th, 2009 8:17 pm

Love your site! It’s a great help to those who don’t have anyone around to ask! I’ve been making fondant cakes for a few months now w/ mmf. They all turn out really really shiny. I use crisco on my rolling out surface and on my hands & I’m assuming that’s why? Or maybe because I store it in the refrigerator covered? When I see other people’s cakes, I don’t notice them being that shiny. Any suggestions? Also – do I need to store fruit filled cakes in the refrigerator, or are they alright in a cool room?
271. Louise

September 11th, 2009 10:19 pm

hecmary: I have no idea on what the problem could be then Is it very humid where you live? maybe that causing the problems with the sugar? or have you tried different brands of icing sugar?

Nicole: yes, its powdered sugar

Shanna: It can be a mix of both. Fondant/mmf covered cakes that is stored in the refrigerator will start to sweat. When I roll out I do it on a lightly corn starch dusted surface not “greased”. Try and see if it helps.

I go by this rule if the cake have a perishable filling like cream (mousse,fresh fruit) I will always store it in the refrigerator. 1 hour before serving the cake I take it out to, here will the cake start to sweat because of the condensation between warm & cold. But 1 hour will often help the cake to dry up and the sweating is minor. If you have a buttercream filling with jam or a chocolate ganache you can store it in a cool AC room. I have read somewhere that some store a ganache cake for up to 4-5 days this way. But you need to use the freshes cream that will not expire before the cake is eaten or the ganache can go harsh.

I hope that helped you out?
272. Lucie

September 12th, 2009 11:30 am

How far will one batch of MMF roll out to? I’m making a couple of cakes soon and am not sure how much to make?
273. Anonymous

September 14th, 2009 2:54 am

I love this mmf but i have a difficult time putting it on… any tips?
274. Sarah

September 21st, 2009 3:46 am

Thank you so much for this tutorial. I am planning to try your recipe this week. I’ve used fondant in the past but never made my own, this sounds like it will taste much better than pre-made fondant!
Thanks so much!! =]
275. Wanda

September 22nd, 2009 5:08 am

Hello: Louise

WoooooWhooooo! Finally a fondant that tastes good! I will be trying MMF for the first time this weekend. On a Wedding Cake for my nephew. I know I will need to make several batches. Like you…I also use the go by how it feels method. Thanks for all (The Awesome, and Helpful Tips)…Have A Blessed, and Wonderful Week.
276. Karen

September 23rd, 2009 4:20 pm

Thanks so much!
277. Louise

September 23rd, 2009 8:10 pm

Lucie: Im pretty sure that there is an answer to your question in one of the comments. I think that you should be able to cover a 8″ cake.

Anonymous: Could you please be a little more specific? is it when its placed over the cake? or?

Sarah: It is so easy to make. If I should put my finger on one problem wiht the mmf, then it would be the problem with the air bubbles when you roll it out.

Wanda: Thank you
278. Sandra

September 24th, 2009 8:46 pm

When I make Chocolate mmf why is it lighter brown? I have used the choc. 1oz squares and cocoa together. What am I doing wrong. I would like a richer darker color. So is it something I am doing wrong….?
279. Kerri

September 29th, 2009 3:16 am

I’m tring my hand for the first time at the mm fondant for my daughters sweet 16. So my question is if I prepare the cake the night before with the fondant on it how do I store the cake over night? Should I leave it out on the counter?
280. deemah

September 30th, 2009 4:06 pm

hi, what is the ricpe for fondant that used ander hot light, i dont know the name ot it?
281. Louise

October 1st, 2009 12:45 pm

Sandra: You need to use a really dark cocoa powder, dont use chocolate as this can make it hard to work with. If you cant get very dark powder then you can always use a little brown food coloring in the melted mmf mixture.

Kerri: If you only have buttercream in the cake just store it out on the counter. If it is a perishable you need to keep it in the refrigerator. This can however make the mmf starting to sweat when you take it out so remember to take it out up to 1 hour before serving. This can help it to dry up.

deemah: Do you mean what you can use for frosting in very hot weather? As far as I know you make an all shortening frosting. I dont have a recipe for it. But im sure there are many if you search.
282. Amy

October 5th, 2009 1:20 pm

Thanks for your great recipe Louise. I’m making a two=tiered cake for my bub’s first birthday and have a couple of Qs:
What cakes are most suitable for MMF?
I am not planning on filling the cakes but do I need to coat them with buttercream icing before laying the MMF over the top?
Thanks!
283. Louise

October 5th, 2009 9:59 pm

Amy: When covering cakes with MMF or Rolled fondant you need a firm not to soft cake. A little bc on the cake will help the mmf stick to the cake.
284. Amy

October 6th, 2009 1:09 am

Thank you so much for your speedy reply! I love your new Littlest Pet Shop creation – gorgeous!
285. Kerri

October 24th, 2009 4:31 am

I tried my hand at the mmf. I’m not sure what I’m doing wrong but I can’t stop it from sticking I’ve used almost the whole 2ib bag of powder sugar and still can’t seem to turn it into fondant. As soon as I start to roll it out it turns to goo again. What have I done wrong?
286. lyndsay

October 25th, 2009 3:32 am

i cannot WAIT to try this. thanks for posting louise!!

your fan,
lyndsay
287. Merabe

October 28th, 2009 4:59 pm

What is icing sugar??? Is it the same as powdered sugar?
288. Louise

November 3rd, 2009 12:01 pm

Kerri: Did you let it rest over night? This can often help. Sometimes the weather humidity can affect the fondant aswell. If you get the problem again ad a little bit, only 1/2 tsp of tylo/gumtex powder. It can help it to thicken abit.

Merabe: yep its powdered sugar
289. wong

November 4th, 2009 7:36 pm

Hi Louise,
Thank you for sharing this great recipe.

I read this few times and also read all the comments here to make sure I fully understand before I start..

This is my first attempt of making MMF and I made 2 batches of MMF today as I planned to make a 3D cake this coming weekend. (wish me luck as this will also be my first attempt to use MMF to cover a cake)

The 1st batch of MMF turned out great!

Came to the 2nd batch (I used different brand of MM), the MM turned into very thick glue form after about 1.5mins of heating times in the oven.
I didn’t continue as it looked totally different from the first batch.
I used the Rocky Mountain brand for the 2nd batch.

Any idea what went wrong?
290. Kerri

November 6th, 2009 9:23 pm

Yes I did let it sit over night. I will try your idea thank you.
291. Isabell

November 9th, 2009 6:23 pm

thank you soo much … your page is so greate…
the mmf is perfect… do you have any idea what i could use instead of gumtex to make the fondant harden for flowers etc. because here in germany i cant find any…
also i made a pink fondant but after a day or two it lost alot of the color is that normal..??
Thank you again for this toutorial…
292. Louise

November 11th, 2009 9:10 pm

wong: im pretty sure that it can turn out different depending on what type of MM you are using. I have tried 2 brands: Haribo/charmellows and the R.M ones both of them worked good for me. Sometimes it works for one and not for the other. So stick to the other brand of MM.

Isabell: Try and see here from Städter http://www.staedter.de/listing.asp?gid=BACKZUTATEN~SPEZIALZUTAT&lang=en they both have Tragant powder, CMC and Gum arabicum. They might help you on where you can get it from.
293. Anita S.

November 13th, 2009 9:44 pm

Newbie here
I had one question for you. Are you able to use the MMF for designs also? Like making mini roses and butterflies…you know like you would with gum paste? Or b/c of the consistancy of it, will it not hold up? If so can you advise on the best way? I’m looking to do cupcakes with cute cut out butterflies and such on them and would love to use MMF so people can enjoy the taste vs the gum paste. And if not is there a way to sweeten or flavor gum paste so that it can taste somewhat okay?
Thanks!
294. Shelly

November 13th, 2009 11:42 pm

This site is so helpful! Thank you- I am about to embark on my first try. I noticed above you told Shana and others about the sweating after refrigeration. I’m confused though- if I have a cake with cream cheese icing and I use mmf and put it in the fridge uncovered and then take it out for an hour, will it sweat? I don’t want my first try (for thanksgiving nonetheless!) to be a disaster in front of family and friends…
295. Louise

November 14th, 2009 1:47 am

Anita S.: To hold up mmf cut outs, the best way is to knead in a little bit of Tylo powder/CMC. You would still be able to eat the butterflies. Most of my flowers is made with fondant and tylo, I let the flowers or whatever dry uncovered in a cupboard for days. I then pack them in air thight boxes and even after weeks they slightly soften if placed in frosting but they will not soften too much to loose their shape.
I have not heard of gum paste that has a flavour. Mostly gumpaste is used for flowers/figurines that is not meant to be eaten. Well thats what I use it for.

Shelly: MMF do sweat after being refrigerated a bit more than normal fondant. I would not use cream cheese frosting and mmf or fondant for that matter. It may cause the mmf to melt. Buttercream, Italian meringue buttercream or chocolate ganache is the best three frostings to use with mmf/fondant.

The need for refrigeration is only if you have a perihsable filling in your cake. As I mostly use mousse fillings in my cakes im pretty cool with the sweating as I always keep my cakes in the fridge. You can however reduce the sweating by keeping the cake in a cardboard box, like the ones you can get from the post office. This will take some of the moisture from the fridge. The sweating happend like everything else when hot meets cold. A fan or A/C can help to dry up a sweating cake.
Good luck!
296. Tim

November 18th, 2009 11:29 pm

Hi Louise! Thank you for having this website and giving out this great advice to everyone! i enjoy reading the posts and have decided to post one myself and seek your wisdom on the matter! i just made a large mmf cake for a church dedication cerimony, this was my first time making a large batch and i foung it difficult. the fondent came out pretty hard to cut on the cake, and some of it had little bumps in it that was not air but like sugar that hardended i was wondering what i may have done wrong to create tough mmf? any help would be greatly appreciated! thank you!
297. Louise

November 20th, 2009 12:50 am

Tim: MMF tends to be a little harder to cut through than normal rolled fondant and I think that comes from the gelantine in the mm. But it can also be because to much confectioners sugar. I always hold back some of the CS or it will be to dry and hard to work with. The bits of sugar have been asked a few times before but I have never experienced it myself. Maybe it needs an extra sifting? Have you tried to make it since the curch cerimony? if so did it happen again?
298. tim

November 27th, 2009 2:26 am

Ok thank you! i just made another batch of MMF to be ready for my next cake. im truly a beginner at this but i find the results comming better now. the recent batch i made i didn’t have any problems with the bumps in it, im still having a problem getting it the right consistancy but i think its due to too much sugar now that you mentioned it in the reply. i was told that it was one 2 pound bag of sugar to every bag of MM. as i thought back i think i may have over cooked the MM by trying to make less at a time which probable resulted in burning parts of the MM creating the bumps. thanks for all the help and just in case im going to sift the sugar as a precation. Thank You!
299. Nadia

December 10th, 2009 6:57 am

Hello Louise! I just stumbled upon your blog and I think it’s absolutely wonderful! It’s everything I dreamed of stumbling upon…especially now, since I truly do need your help. I looked through your comments, as you asked, to see if my question was answered, but I couldn’t find one, so do you mind if I ask?
Well, I told my mother-in-law that I would bake sugar cookies for my brother-in-law’s wedding to hand out to all the guests. I discovered mmf and thought it would be wonderful to try since it gives the cookie a clean and professional look, while tasting good at the same time (since rolled fondant, to me, doesn’t taste all that good!). I followed this recipe, and it is tasting almost like bubble gum (as I read one commentator above say that, I think her name was Nikki). My cookies came out fine, but when I used my cookie cutter to cut the shape and transfer it onto the cookie, it stretched completely…it is very difficult for me to transfer it onto the cookie…did I make the mmf wrong? If so, what do you think the problem is? I would so appreciate your advice as soon as possible since I must finish the cookies by Friday afternoon … Thank you so much for your time!
300. Handmade Mama

December 21st, 2009 1:04 am

I used this recipe today for the first time and loved it!!! This is a trial run for my daughter’s birthday cake in February and I was VERY pleased with the results. I still need to master the greased spoon techniques, but other than that, I have no complaints! Thanks for sharing!
301. megan

December 23rd, 2009 8:55 am

hey louise
i just tried making the fondant icing but unfortunatley i have lumps of icing sugar in my fondant am i suppose to add the sugar before or after i microwave the marshmallows ? any tips for avoiding this mistake next time? (also i tried sifting the sugar it didn’t work)
thanks
302. Louise

December 26th, 2009 12:48 am

Nadia: You need to dust your table with a little cornstarch before rolling out the mmf for the cookies. Otherwise it will stick to the surface and get all wrinkly and hard to move.

megan: you add the icing sugar after the mm is melted.
303. Marina

January 13th, 2010 5:49 am

Thank you for the recipe. I tried it and liked a lot. Now I use it for all my cake decorations. Marshmallow fondant is the easiest to make and the most delicious to eat. Now I’m happy to share my fondant ideas on http://www.birthday-cakes.com.au
304. Tooba

January 18th, 2010 5:06 pm

Hi Louise.

Thanks for the recipe…im gonna try it out for my daughters first birthday…just one question…crisco shortening is not available where i stay…can i use vegetable oil or banaspati ghee instead??also, if i use either of the two, won’t it give the fondant a weird taste??

also, can i colour the fondant after kneading it??if so, how?

thanks..!
305. Louise

January 19th, 2010 12:14 pm

Tooba: If you cant get Crisco then use a neutral in taste vegetable oil. I would not use the banaspati ghee. You can ad colour before or after. Ad the colour to the mmf and knead it in.
306. Julie

January 22nd, 2010 3:43 am

I don’t think I saw the question asked, so I am sorry if it has been asked and answered. How long is the MMF good for if kept refigerated?
307. Louise

January 22nd, 2010 11:22 am

Julie: I personally prefere to store it for 1 month. because it does get a little “spongy” in the end. You can also keep it well wrapped in a air thight container.
308. Michelle

January 29th, 2010 10:52 am

Hi Louise

I just found your blog and am so inspired to try the MMF for my son’s birthday cake!

I was just wondering – if I cover the cake with it and then want to put a figure on it, do I need to add tylose or something to the paste before covering the cake? Last year I made on with normal fondant and it was so soft that the figure fell over and tore the fondant.

Also, can you use gel colours to colour MMF? Will it make it too sticky? I need dark colours, like black and red and yellow.

Thanks!
309. Michelle

January 29th, 2010 11:04 am

Sorry, I have another question: do you have a recipe for chocolate ganache to cover the cake? Do you have to store a cake covered with chocolate ganache in the fridge?
310. Danielle

January 29th, 2010 6:31 pm

Your site is great!!!!

Quick question… I have made MMF before and I really like it. When you make it do you ‘flour’ your surface with icing sugar or corn starch when you are rolling it out? I use icing sugar, but I was wondering if corn starch is better. Thanks!!
311. Wendy Bennett

February 2nd, 2010 6:50 pm

On your MMF, how would you suggest making black MMF?
312. Louise

February 7th, 2010 9:39 pm

Michelle: Tylose is always needed when making figurines ect. and you kan with no problems add it to the mmf. You can use gel colors for coloring. FOr the darker colors, you could mix black with cocoa powder. It can make it a bit dry and hard to work with though. Put in the colors when the mixture is liquid. Try not to obtain a very dark color when mixing as it is better to add a little more after the icing sugar.

For the chocolate ganache I go with 1 part of cream and 2 parts of dark chocolate. It depends on what filling you are using in your cake if it needs to be in the fridge or not.

Danielle: I use corn starch when rolling out.

Wendy Bennett: I would make a brown mmf with a mix of cocoa powder and brown gel colors. Then when its dark brown knead in the black gel color. You will have the chocolate taste though. Also with dark colors the mmf can be hard to work with so make it the day before you use it or on the day.
313. Megan

February 10th, 2010 8:20 am

LOVE this fondant, very easy to make, but I have a question. After I made it there were bits of what seems like gelatin in it and it wasnt smooth. Any thoughts? Maybe I didnt melt the marshmallows enough?
314. vicky

February 13th, 2010 7:35 pm

Hi…. ur website iss sooo fantastic. just a short question, when i do the figurine, what should i use to paste the hand, ear etc? thx a lot yaa
315. Anna

February 18th, 2010 3:03 am

I read the instructions wrong from another site and added 4 extra tbspn of water so the fondant will not harden. should i add more powdered sugar or marshmallows?
316. Louise

February 19th, 2010 1:09 am

Megan: It could be because of that. You need to get the MM mixture all smooth and lump free.

vicky: Im not sure that I understand your question?

Anna: I would more add powdered icing sugar
317. honeygerce

February 20th, 2010 1:03 pm

hi..im gerce from the philippines..i love your site…in our place we do not have crisco solid vegetable shortening…the only available is lard..can i use it as a substitute to crisco?
318. Michelle

February 24th, 2010 3:03 pm

Hi there.. i use this fondant allllll the time and find it so easy to use and work with. Just wish i knew about it years ago haha my only question is no matter what i do i cannot make the icing “red” my red simply wont work any tips? (i have tried usng both plain white marshmellows aswell)
319. Anonymous

February 25th, 2010 12:58 am

Hi Louise:
I have been using your MMF for a year or so, and everyone asks where I buy it. When I tell them the recipe (and also how it costs less than $8 compared to $23), they are amazed.

I am actually writing to tell you how yummy the MMF is when you toast it!

The last cake I made was for a friend who loves Smores. So I used a dark chocolate cake (1 layer 9×13) set on top of a graham cracker crumb base (used small amount of gooey marshmellow to get them to stick together). Covered with a crumb coat of butter cream and of course topped with the MMF. I then took a kitchen torch and browned/toasted the MMF.

I finished it off with some chocolate shavings and MMF flowers. It was a HUGE hit!
320. Louise

February 27th, 2010 11:00 pm

honeygerce: Never use lard, it would not taste good. If you cant get a vegetable shortning, just use a neutral vegetable oil instead.

Michelle: dark colors like red and black are hard to make. Most gel colors have an extra red gel color. use that and start to color your mmf while the mixture is still liquid (before the icing sugar) add color until its very pink add the icing sugar. Make the mmf and then let it rest for 1-2 days for the color to mature. Then you can knead in more red color if it needs it. Just be aware that using a lot of color can affect the workabliaty of your mmf. So when you need dark colors I would recomend to buy it ready made. It is a time saver

Anonymous: Thank you for the story and mention about toasting the mmf
321. Anonymous

March 1st, 2010 8:58 am

Thankyou for ur reply i ended up buying red and black powder colour and it worked beautifully. Thank for sharing ur advice with us all
322. Colleen

March 1st, 2010 7:57 pm

HI There! So excited I found your recipe for mmf! I am making a 3 tier cake for a baby shower and everything I’ve read says to use a dense cake so that it will hold up to the weight of the fondant and decorations. Any suggestions for a cake recipe? Also…if I’m just using buttercream as a filling do I need to refrigerate the cake after decorating. I plan on baking and making the mmf 2 days before the shower and assembling the day before. Thanks for all you help!!
323. Louise

March 7th, 2010 12:17 am

321. Anonymous: Ahh, yes of course powder colour!!! What brand did you use? I have some from Crystal Colors that makes the most intense colors. I will remember that the next time

Colleen: I like to use a firm cake/filling simply because it is much more easy to work with when preparing the cake for fondant cover. Since you use BC there is no need to place it in the refrigerator but it is helpfull to place the bc coated cake in the freezer or fridge for a few mins. before covering it with mmf. This makes it more easy to work with the mmf on the cake. Your planning sound right. Just remember that you may need to gently warm the mmf in the microwave for a few sec (carefull you dont get burned on the mmf)
324. Kris

March 7th, 2010 9:54 pm

Don’t know if anybody mentioned flavoring fondant with unsweetened Kool-Aid, I made cherry fondant for a kids birthday cake. It worked really well, the fondant has enough sugar to sweeten the tart Kool-Aid powder. Just remember it will add color, 2 packets of cherry in a large batch of fondant (18 oz of marshmallow and 3lbs sugar) made a nice pink color.
325. Colleen

March 8th, 2010 11:02 pm

Thanks Louise! Any suggestions on a recipe for a nice firm/dense cake?
326. Maddie

March 16th, 2010 1:21 am

I tried making this but no matter how much icing sugar I put in, it is still super sticky and un able to roll. Help?
327. Ethel

March 16th, 2010 5:26 pm

Hi, I was wondering if the MMF fondant can be used when the weather is hot and humid. I heard that this particular recipe will melt when on a cake. Is that true? If so, do you recommend another recipe for the hot weather?
328. Louise

March 21st, 2010 11:27 pm

Maddie: It can vary from one to another on how much icing sugar it requires. When you roll it out, do you use icing sugar or cornstarch/cornflour?

Ethel:I would say if its really hot & humid, then all types of fondant can sweat and maybe start to melt. I have not heard about this being particular weak when it comes to hot humid weather.
329. Ali

March 26th, 2010 5:43 am

Hello!

I love to bake and a friend shared this site! I’m trying to make a microphone cake!! This is my first “themed” cake and I’m a newbie. I’m not sure where to start… Online it seems that I should use a cicle pan and sheet pan to make my cake. I would like to find a sphere shaped pan to give it more shape? I have a few more questions:

1. What type of cake should I make that will allow me to cut it easily to shape the base correctly? I guess with a sheet pan – I will just cut off the sides to make a rectangle so not too much cutting. And the…circular part – maybe cut to make it smaller?? Maybe chocolate for the ball part and vanilla for the handle?? What do you think?

2. Any tips on how to cover a cake with MMF? Keeping in mind that I have never used fondant!!

3. Once the fondant is on the cake – it’s smooth (?? I just think wedding cake smooth when I hear fondant) so will putting designs on it be trickier? Would it be better to do some sort of icing? If so – I have one that I always use but I wouldn’t mind trying something new!!

Thanks! Great site!

Ali
330. Louise

March 28th, 2010 12:25 am

Ali: Your thoughts on how to build up the cake sound ok. A sphere shaped cake would also be great if you have one of those. a firm cake is best to work with.

To make the covering more easy I would not cover the whole cake in one go but in two parts and then assemble afterwards. You will proberly be needing to smooth the fondant with hands or a plastic smoother.
I would use buttercream for the frosting.
Good luck!
331. Ali

March 28th, 2010 8:38 pm

Thanks for the quick response. One more question – do I have to user buttercream frosting and THEN put the fondant on top? Or can the MMF go directly over the cake?
332. Ali

April 2nd, 2010 4:45 pm

I have finally read through all the posts!! I found the answer to my last question Today is cake baking day! Thanks.
333. alicia

April 3rd, 2010 7:41 pm

Hi Louise, love your site and thanks very much for your wonderful tutorials! I tried making the MMF today, but unfortunately it went rather terribly. Not sure what went wrong, but after melting my MM in the microwave it just became rubbery and stuck to my spoon (greased), instead of turning into liquid. Any idea why this happened? I was careful to make sure I didn’t overdo it/burn the MM – microwaved on High for a minute, and then in 30 second intervals. This happened for all 3 times I tried it and it ended up tasting like chewing gum with no yummy MM flavour at all =(

Any thoughts on why this happened? I was really looking forward to trying this out, so am quite disappointed =(

Much love and looking forward to more great posts from you!
334. Louise

April 7th, 2010 9:32 pm

Ali:

alicia: It could maybe have something to do with the mm that you have used? Some works better than others. I hope that you still want to give this another try.
What brand did you use? I like to use large mm called Rocky Mountain. They are nice and soft and melts great.
335. Ani

April 10th, 2010 4:59 am

Hello, i hope this is not already answered but how do i add luster dust to MMF? I love your littlest pet shop cake, how the purple shimmered, was that luster dust? Also do you use regular sized MM and how much flavor should i use? would you recommend the oils or is wiltons clear butter flavor ok? thank you so much!
336. alicia

April 10th, 2010 1:45 pm

Hi, unfortunately we don’t have Rocky Mountain MMs available where I am.. I saw one of your reader’s comments (Anne) about making her own MM, was thinking of trying out her recipe so that I don’t have to go through the “horror” of trying to melt my MMs..

Did you try the recipe she gave for the MM? Hope it’s good for making MMF. Just bought a candy thermometer this morning, so will try it out tomorrow
337. Ellie

April 11th, 2010 12:17 am

Hi, just wondering, i can’t get crisco so I’m planning on using vegetable oil but what do you mean by mild oil? will I find this in the shop? Also do you use exactly the same amount of oil as you would crisco?
338. Ellie

April 11th, 2010 12:22 am

Sorry I didn’t mean mild I meant “light and neutral” oil thanks
339. Louise

April 17th, 2010 9:40 pm

Ani: I used a PME pearl lustre spray on the whole cake. I use the regular size. We dont get mini’s here. I normally dont add any flavour, the MM vanilla flavour is enough for me.

alicia: I have only tried the MM recipe from MS so far. They melt fast in a cup of hot cocoa I hope it works for you.

Ellie: use a neutral oil like cornflower oil one with a “light” taste. Not like a strong olive oil taste. use 1-2 tsp. You can always use a little more on your hands.
340. Aimee

April 21st, 2010 5:12 am

I have a question about the MMF. Can you use the icing colors on it after it has set using the same technique as store bought fondant? Thanks
341. Cathy

April 24th, 2010 6:14 pm

I have a question abut store bought fondant. How long beforehand can it be put on a cake? And then how do you store the cake?
342. Louise

April 24th, 2010 6:26 pm

Aimee: Do you mean painting, dusting on it?
343. Cathy

April 26th, 2010 6:49 pm

I am making a two tier cake, 6 inch cake on a 10 inch cake. I am going to give this recipe a try. Will this recipe make enough fondant to cover both cakes? Do I have to add flavor? And does the cake have to be refrigerated after it is on the cake? Thanks.
344. Cathy

April 26th, 2010 6:50 pm

Can you use “Fluf” instead of melting the marshmallows?
345. Louise

April 26th, 2010 10:43 pm

Cathy: This just make for a 6/8″ round. So I would make more to be on the safe side. You can add a little lemon juice to cut down the sweetness or other flavors that you like. It is the filling that depends if it should be refrigerated. MMF tends to sweat more if it have been in the fridge.

I remember some who used fluff, but I have not tried it myself.
346. Cristina

April 27th, 2010 3:23 pm

I am planning to do my daughter’s First Communion cake and I will try to make the MMF to cover it.
Question: Can I make the cake three days in advance to cover and decorate it on Friday afternoon and have it ready for Saturday afternoon? If so, how should I storage the cake? I know I can make the MMF today and wrap it in plastic and put it in a Ziploc bag. But I wonder how long will I have to knead it on Friday to be able to cover the cake and how to storage the cake (only the cake)if I prepare it tomorrow. Could you help me, please?
347. organicsweettooth

April 27th, 2010 6:56 pm

Thank you for the great tutorials! This is my new favorite site now for baking. Your cookies and cakes are beautiful! I made the fondant and have a question on rolling. Should I grease my rolling surface with Crisco? Do I need to roll it on wax paper? I’ve seen some sites recommend dusting the surface with powdered sugar but that made a big mess and got all over the fondant. I’ve had some trouble with a little sticking now and then when I roll and used more Crisco to help with it but then the roller was greasy and kept slipping making it impossible to roll. I’m also concerned about all the Crisco I have to keep adding while I’m working with the dough. Does it affect the taste? I had to add it when I colored and kneaded my fondant, and each time I take it out of the storage bag I have to add a little when kneading it. The fondant was perfect at the time I stored it, but it’s when I keep taking it out and working with it that it gets sticky again.

My other question is, do I have to keep coating it in Crisco each time I put the fondant back into the bag for storage in the frig?

Thank you!
348. Amber

May 7th, 2010 2:02 pm

Thank you! You are so helpful!
349. Louise

May 12th, 2010 2:15 pm

Cristina: Sorry this comes late: But you can store it for three days if not using any delicate filling. When storing the mmf you can put it in the microwave for few secs, this will make it more pliable.

organicsweettooth: You could also use a little cornstarch when rolling out. To prevent to much use of crisco zap it very little in the microwave to get the mmf soft and workable. I only rub the crisco on when it is made, not after.
350. happylilone

May 12th, 2010 4:48 pm

hey Louise, i’m just starting in fondant decorating here in Singapore.. and was trying to find something to replace the ready made fondants on the shelves.

I’m learning the recipe ’cause i’m actually doing cupcakes for 350 guests to my wedding next year. Just tried out the recipe abt an hour ago and letting it set.

Just a lil prob that hanging around.. when i ended off the fondant and started trying to roll it, i found it rather ‘inelastic’, v rubbery but just does stretch v well, it just breaks off. Is there something i can do abt it when i really want to start rolling and decorating with the fondant?
351. Louise

May 13th, 2010 6:20 pm

happylilone: You can try and warm it for a few secs in the microwave to get it more pliable. You do need to try it out a couple of times to get the hang of right texture ect.
352. suzy

May 15th, 2010 7:27 am

hi there Louise!
can i use this recipe to decorate my cookies? any change in term of consistency of the mmf? would love to try make it like a ‘flooding fondant cookies’ deco where the deco requires outline and flooding the mmf. please advise. thanks in advance!
353. Louise

May 18th, 2010 10:44 pm

suzy: you can use mmf on your cookies. You should use the same size of cookie cutter to cut the mmf with. See this tutorial here: http://www.cakejournal.com/archives/how-to-decorate-cookies-with-rolled-fondant
354. veronica

May 21st, 2010 2:49 pm

what are the proportion used for white chocolate fondant – thanks great site!
355. sky

May 22nd, 2010 3:26 am

Im am finshing high school and am thinking about going into culindary school for baking and pastry.I just wanted you to know that your marshmollew foudant is the first i’v ever used and has inspried me.
356. Louise

May 24th, 2010 8:19 pm

veronica: I dont have the proportions if making it with white chocolate. But you should be able to use the recipe from MS with the mmf: http://www.marthastewartweddings.com/recipe/white-chocolate-fondant
357. Louise

May 24th, 2010 8:29 pm

sky: I am happy that it have inspired you
358. Rebecca

May 31st, 2010 4:43 am

LOVE this recipe!! My baby brother is getting married in 2 weeks & this is what they want on the outside of their wedding cake I’m making for them! Really easy & simple! Thanks for the recipe!!
359. Sabriena

June 1st, 2010 5:18 pm

I tried to make MMF yesterday and failed badly! It was so sticky that I gave up and dumped it down the sink! I hade lots of powdered sugar but it just didnt seem to help? I would like to use my mixer if I can? what do you suggest?
360. Anonymous

June 5th, 2010 6:12 am

can you use icing mixture instead of icing sugar?
361. Louise

June 6th, 2010 12:02 am

Sabriena: You can use your mixer. But in the end you may need to take it out on the table. Just grease it well. It may be because it needs more PS. but a good thing is to wrap it and let it rest until the next day. If still sticky add more PS.

Anonymous: Im not sure what icing mixture is?
362. christene

June 7th, 2010 7:31 pm

I was wondering if you cuold use the fondant right away or does it need to sit in fridge first? I am making a graduations sheet cake and want to put a diploma of fondant on top of the icing. Do I need it to sit out or can I apply it right after being made? Thanks for the help…like this blog!
363. cata

June 9th, 2010 8:18 am

Thank indeed for sharing this recipe!
Love it!
I put your link in my blog.
Regards from tuscany
http://www.catascraft.com/2010/06/marshmallow-fondant.html
364. Louise

June 9th, 2010 8:52 pm

christene: I have tried both ways and I only let it rest overnight if the fondant is very sticky and still feels like it could take more powdered sugar. By letting it rest you may not need to add any more PS the next day.
365. Camila

June 13th, 2010 1:44 pm

Hello!
Thanks for sharing the recipe! My best friend is going to celebrate her birthday next weekend, and I’m going to make her a cake using MMF.
But I have a question, when do I have to knead in the CMC? Just before the moment I’m going to use the MMF?
366. Ellie Alessandro

June 14th, 2010 9:03 pm

Louise: Thank you so much for your generosity! You saved me a lot of money in fondant prices! I have not seen a solution to a problem I encountered so here it is! As usual with fondant, you may have to roll it a couple of times because it cracks or tears. When it happened to me, I put the MMF in my Kitchen Aid and added marshmellows that had been microwaved with a tbs of wtr (step 1), and the MMF was perfect to roll again! It worked like a charm! Thank you, thank you, thank you!
367. Stephanie

June 15th, 2010 4:22 am

How big of a cake will this recipe cover?
368. Danielle

June 16th, 2010 3:26 am

I just did my first attempt ever of marshamellow fondant, and found your recipe the easiest to use….I am attempting to make my daughter a mickey mouse clubhouse cake, so far so good, I was very impressed how easy it was to make and how great it turned out. Although I used large marshmellows and had to use white and pink ones, but with colouring it still looked awesome
369. Andrea Kopp

June 20th, 2010 11:50 am

Hi Louise,
I would like to ask you what is is your favourite way to cover the cakes : MMF or the usual rolled fondant ?
I live in Switzerland and as I don.t have confectioner.s sugar here, I use powder sugar mixed to corn starch to “make” confectioner.s sugar, but my God, it is so difficult to work with….
I used to live in Norway (we met at a Masie Parrish.s workshop…) I could buy Bakels Pettinice, but here there is nothing to buy.
Do you make your own fondant or buy it ready ?
Do you prefer fondant or mmf ?

Thanks again

andrea
370. Skits

June 20th, 2010 3:40 pm

Oh Louise! You are a life saver.
I am going to attempt to make a Noah’s ark for my baby boy’s first birthday and this is exactly what I was looking for!

I will share my results in August ’10 after the party.

You are a legend!
371. Louise

June 20th, 2010 11:03 pm

Camila: I would add it when you find the texture and consistency ready. You may not need it at all.

Ellie Alessandro: Im so glad to hear that

Stephanie: A 8″ round + a little for extra decorations.

Danielle: Thats the good thing with MMF. You can even use the colored ones aswell.

Andrea Kopp: Do you know this online shop? http://www.tortendecor.ch/ You can buy premade fondant there.
I buy my fondant, simply because it is much faster and easier to use. But if I have to make it I normally make mmf. as I cant get the homemade fondant right.

Skits: Only happy that you can use it
372. Andrea Kopp

June 27th, 2010 12:50 am

Thanks for the answer and for the link.
I think their fondant is a little expensive and I honestly don.t like very much fondant that is not made (and packed) by a wellknown place…as Bakels for example.
I will try the marshmallow fondant. I have been looking for Crisco everywhere in Switzerland, but cannot find it. I think coconut fat can be used in place, right ?

One more thing, Louise you are really so talented that it makes me wonder why you don.t make cakes more often (or at least don.t show us the picts !: )
Is it still a “hobby” for you ?
Should not !
373. Louise

June 30th, 2010 11:25 pm

Andrea Kopp: I would not have any problems in using their fondant. I almost think that it is the same type that I can buy here. The pre colored are the same. You can use coconut fat as a short cut.

Well, I have plans to start offering classes, but making cakes for a living, no. This website started out as a hobby but is more a business now.
374. tonya

July 1st, 2010 9:15 pm

Hi, I am about to make my first cake with this mmf. It is for my daughters first birthday, a 2 layer tinkeerbell cake I hope. Can I just decorated the mmf cake with regular icing after all my mmf is in place, for the final decorations? Thanks
375. Joy

July 1st, 2010 9:29 pm

I love your recipe. I just made some this past weekend it came out great except for my color for one of them. This is my go to recipe now. thank you so much for sharing this.
376. Anna

July 7th, 2010 7:04 am

Hello
I wanted to try making a fondant cake for the first time and wondered how much fondant this recipe makes? and how much you would need for a regular rectangle pan cake in either one or two layers? Any help would be appreciated Thanks!
377. Brooke

July 8th, 2010 4:26 pm

I LOVE this recipe! I tried it for the first time and it worked out perfectly!

Thanks!
378. Kat

July 10th, 2010 4:09 pm

Hello! I made mmf and have been expirimenting with it, how long is it good after you make it? Also, I am making circles out of it to apply to the first layer of mmf, what is the best way to attach them? I was going to try out water but that doesnt seem like a good glue.. please let me know thank you!
379. Jayne

July 12th, 2010 5:53 pm

I always use this, it’s great
380. Jayne

July 12th, 2010 5:56 pm

I always use this, it’s great to work with!
381. Genny Solomon

July 29th, 2010 11:01 am

Hi Louise,greetings from a beautiful Cape Town!
1)To use your mmf to dip cup cakes to coat would melting be sufficient for correct consistency or would i need to add some water or perhaps a small quantity of simple syrup? Is a normal pan on low heat ok or would a double boiler be better?
2) Would i still need to coat top of cup cake with a 1 part cream/2 part choc ganache before dipping?
Thanx for your help.
Regards Genny
382. Suze

August 1st, 2010 2:15 pm

Wow, I’ve tried heaps of fondant recipes, but this worked PERFECTLY. I found that using 650gm of icing sugar created a perfect consistency with 226gm of marshmallows. I melted Copha and used liberally – Fantatsic result! Thanks!
383. Terri

August 7th, 2010 10:05 pm

Hi Louise!
I hope you can help. I have never used fondant to cover a whole cake. Been told it tastes terrible and very hard to work with then I saw yours about MMF. I am making a cake for my sister to celebrate the publishing of her first book – in the shape of a book – as a novice should I use fondant or MMF? I am going to use black fondant to cut out her name and title will they dry very hard? or should I use MMF for those too?
384. Melissa

August 7th, 2010 11:07 pm

I was just stumbled onto your site and it is getting added to my favorites that is for sure! But what I am wondering is can I use Marshmallow Cream instead of melting the marshmallows? I have a jar of it left over from making homemade fudge!
385. george

August 10th, 2010 5:42 pm

I just stumbled upon this and have a few questions.

I’m making a octagonal cake (hopefully 9in wide, 3in-high), and it’ll be covered in white fondant with a black logo on it.
Several people have asked how much this recipe yields, but you dealt with it individually.. I know fondant can be ‘stretched’ to accommodate many sizes, so how much does this make and how much would you predict I make for my cake?
Also, were you to divide the meltedMM+sugar into two bowls (larger portion to leave white and cover the cake, and a smaller portion to colour with gel and make separately for the logo), how much would you set aside for the logo?
I wouldn’t want to make a whole other [colored] batch to use for the logo — I’d have tons left.

And, I’ve seen people lay fondant on round cakes, any tips to tackle an octagonal cake?? I’ve heard raising the cake helps, as you can pull the fondant downward. But how can I avoid ending up with a bunch of folds?

Thanks.
386. amanda

August 11th, 2010 6:57 pm

i just luckilly found this recipe and have not yet tried it. i am making a double layer 4 tier wedding cake and was wondering how much mmf i would need to make?
387. Frk. Overballe

August 11th, 2010 9:01 pm

Hi Louise
I love your page I was wondering, in your tutorial of how to cover cupcakes with poured fondant, you melt regular fondant. Could you melt the MMF and use in the same way?
388. Fee

August 13th, 2010 7:40 pm

I’m making a Batman cake for my sons 3rd birthday, and I wanted to make some cut outs with this fondant. Could I make the fondant and cut outs a few days in advance? Do they travel well (we live four hours from where we are having his party)?
389. Wendi

August 19th, 2010 4:47 pm

I just wanted to say thank you! Your easy to follow instructions and MMF recipe enabled me to make a fabulous, one of a kind baby shower cake for my daughter 3 months ago! Since then, I have made a graduation cake and 2 birthday cakes. Although far from perfect, they have been huge hits among my friends and family! This was my first ever experience with cake decorating – having been inspired by all the cooking shows on TV. And I have to say, I think I found a hidden talent! Thanks to your site, I was able to realize it! I would love to submit pics of my cakes – let me know if/how I can do that.
390. Terri

August 19th, 2010 7:39 pm

Hi Louise
I am going to try this for my sisters cake I am making it to look like the book she just published. Can I do white and then paint on color?
391. Sara

August 25th, 2010 9:05 pm

Thanks for all the tips!
I need to make enough black MMF to cover a 4 tier cake plus enough orange MMF for the decorations/accents (yes a halloween theme). I planned on making 7lbs of black and 2lbs of orange. Think my number are right?
Also, I know how hard it is to get batches to match. Possible to make 3.5 the recipie to the liquid stage and add the color and then knead out in sections? Or is there a better way?
392. Sara

August 25th, 2010 10:24 pm

One other question; are you using Americolor gel or powder?

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