Comments on: How to make marshmallow fondant

By: Ethel

Ethel — Tue, 16 Mar 2010 16:26:04 +0000

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?

By: Maddie

Maddie — Tue, 16 Mar 2010 00:21:55 +0000

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?

By: Colleen

Colleen — Mon, 08 Mar 2010 22:02:25 +0000

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

By: Kris

Kris — Sun, 07 Mar 2010 20:54:53 +0000

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.

By: Louise

Louise — Sat, 06 Mar 2010 23:17:24 +0000

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)

By: Colleen

Colleen — Mon, 01 Mar 2010 18:57:30 +0000

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!!

By: Anonymous

Anonymous — Mon, 01 Mar 2010 07:58:28 +0000

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

By: Louise

Louise — Sat, 27 Feb 2010 22:00:46 +0000

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

By: Anonymous

Anonymous — Wed, 24 Feb 2010 22:58:53 +0000

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!

By: Michelle

Michelle — Wed, 24 Feb 2010 13:03:05 +0000

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)