This is one of the most popular posts I've ever written and it was also one of the first... from way back in 2010: How to Make Homemade Marshmallow Fondant.
I went through the post tonight and tried to clean it up a bit. The photos are now a little bigger and brighter and I updated my watermark. I really need to reshoot all the pics but this will have to do for now.
Before you get started... please know that I absolutely love questions and comments, but please read through it all before asking a question. I know it's long (I'm sorry) but I've tried to cover most anything I could think of and over the years, I've answered repeat questions a lot!
The post includes notes (just below here) that are important, then the step-by-step photo tutorial for making the fondant, then a FAQ section at the bottom!
Beyond all that, if I still missed something, and it's possible, I did... leave me a comment!! Let's get started 🙂
First, please read these notes:
- In the written recipe below, I've included ingredients for a single batch. However, in the pictures, I'm actually making a double batch (the whole recipe doubled). Since I make so much fondant, I almost always double these days!
- I shot pictures of making two batches... one white and one pale blue. I'm a cake decorator - not a photographer and I had a hard time getting all the pics I wanted. SO... you may see the fondant switching between white and blue - I tried to use the best pictures of each step... regardless of which batch that picture came from.
- Making homemade fondant is messy. I've been doing it for 3+ years and I still make a mess every time! I thought about excluding some of the messier photos so my blog would be all pretty - but that wouldn't be honest.
- Having said that, the mess is worth it. It tastes sooo much better than store-bought and it's so much cheaper! I can make 6 pounds of homemade marshmallow fondant for under $8... probably closer to $6 but I wanted to round up! A 5 pound bucket of Satin Ice fondant (the best store-bought I've tried) costs anywhere from $16 - $38 (depending on where you buy it) plus shipping if you're ordering online like I do!
- Now that I've been doing it for awhile, I can make a batch (or double batch) of fondant in 10-12 minutes.
- I recommend making the fondant at least 24 hours before you need to use it! It has the best texture and it's easiest to work with after it's rested!! I highly suggest that you do not make this and plan to use it the same day! It will be too soft, tear often, stretch too much, etc.!! That's just my experience.
- If you don't have one, try to get yourself a good kitchen scale. I linked to a fondant coverage chart below and a scale will help you better estimate how much fondant to use, how much to color, etc. for different projects. Also, I use mine to weigh out my powdered sugar because I buy 7 pound bags at Sam's Club. You can get a good one for less than $30.
Here's what you'll need:
- 1 pound of Kraft Jet-Puffed Marshmallows. I do not use any other brand and I use the mini ones - they melt faster!
- ¼ - ½ cup water
- ½ cup Crisco vegetable shortening (more or less, for greasing your hands, surface, bowls, etc.)
- 2 pounds of powdered sugar (I prefer the Great Value aka Walmart brand)
- 1-2 teaspoons clear vanilla extract or other flavoring (not pictured, optional)
- microwave
- large microwave-safe bowl
- rubber spatula
- silicone mat or well-greased surface
So... here's how I do it!
Reminder... I'm making a double batch in these photos.... so if you do a single batch, it won't look as "big".
Step 1: Dump your marshmallows into a large bowl. I'm using a super large 32-cup bowl to melt my marshmallows because of the double batch!
Step 2: Pour about ¼ cup of water over the marshmallows and microwave for 1 minute. The marshmallows will be melted some, but not completely (see the second picture).
Step 3: Stir and microwave for another minute. If the marshmallows still aren't completely smooth, microwave again. I recommend microwaving in 30 second intervals, stirring after each until it's completely smooth. You want it totally melted, but not so hot that it's boiling or anything!
If you need to color a whole batch, do it now!
Step 4: If you want/need to color an entire batch of fondant a single color - do it now! It's much easier and faster to stir gel coloring into melted marshmallows than it is to knead it into completed fondant later! I need some very pale blue for a nautical/sailing cake, so I'm adding a few drops of sky blue to my fondant here.
This is also the step where you would want to add flavor extracts or oils! I've started adding a teaspoon or two of clear vanilla to each batch and it's really good! You could also add almond, lemon, strawberry (it might make it pink!), etc.
Step 5: Color or no color... after the marshmallows are melted (and color added, if applicable), it's time to add the powdered sugar. I used to add a little bit at a time. Now I just dump it all in at once!
You can't see it in the picture, but my little kitchen scale is under the bowl. I put the bowl on the scale, zeroed it, then poured sugar until I reached 2 pounds.
Stir, Stir, Stir!
Step 6: Stir it up as best you can. It won't be easy, but I try to do as much mixing as I can with a rubber spatula.
Step 7: After you've done as much damage as you can with a spatula, rub shortening all over your hands (and I mean all over) and get ready to dig in! You want to eventually get your fondant to come together into a ball. It's best to do as much as you can in the bowl because once you take it out of the bowl, the mess only gets bigger!
Note: Your marshmallows should have cooled plenty by now, but if you suspect that the mixture is still to hot to put your hands into - don't do it! Wait a few minutes for it to cool!! I like to work with it while it's plenty warm, but not hot enough to burn!
Step 8: If at any point it gets dry and doesn't seem to be coming together enough, add a little more water and keep kneading!
We're gonna switch back to white fondant here... the pics were better!
Step 9: I don't know how to tell you specifically when it's ready to turn out onto a mat, but when it's coming together into a bowl and you don't have a lot of powdered sugar or crumbles of fondant loose in the bowl... it's ready.
I dump the big ball out onto a mat coated with shortening (I use The Mat), or you could just coat your counter top with shortening.
Knead, Knead, Knead!
Step 10: Knead the ball until it's completely smooth. This shouldn't take more than a minute or two!
Step 11: Smooth it into a ball and try to get all the seams to one spot (I put it on the bottom). You just don't want cracks/seams all over. When I'm doing a big double batch, I sometimes divide it into two balls and wrap them separately because one big ball is really hard to work with!
Step 12: Rub a thin coat of shortening all over the ball of fondant. Then wrap it in two layers of plastic wrap! I used to stick them in Ziploc freezer bags and I still do sometimes. But mostly now I just double wrap them and put them in a large Rubbermaid box with a lid.
Step 13: Let it REST!! I generally make several batches early in the week, throw them into my Rubbermaid container and put the lid on and let them sit until Thursday or Friday when I'm ready to decorate.
Step 14: Be careful here!! When you're ready to use it, unwrap it, knead it and roll it out! If it's too hard to knead initially, microwave for 10 second intervals. Knead after you warm it each time.
Here's the important part: fondant can get hot spots in it and actually be boiling on the inside and still look perfectly normal on the outside. Hot marshmallows can lead to serious burns. Ask me how I know! Once I reached into the microwave to grab a ball of fondant and had it pool out over my fingers. I mean I got seriously burned - more than once!!! BE CAREFUL!!!
There's a picture of one of my burns here... it's gross, but if you question how serious I am about hot fondant... check it out!
Now... here are some questions I've been asked over and over again in emails, in comments (some still below), on Facebook, etc. If you have others, leave me a comment and I may add them here!
FAQ:
How do you store fondant? As stated above, I wrap mine in two layers of plastic wrap and put it in a plastic storage box with a lid. You could also put the wrapped fondant in a plastic zip-top bag for another layer of protection. Do not refrigerate it!! Nothing in fondant is perishable and it is best at room temp! Keep it airtight and if it's colored - keep it out of sunlight!
How long will it last? I'm not sure and I'm not the health department but here's my common sense answer. At least a few weeks, if not longer! How long do marshmallows last? How about powdered sugar? I don't see how combining the two would make them "spoil" any faster! Because I'm so busy, I've rarely had any sit here more than a few weeks and it's always been fine!
How much does a recipe make? A single recipe makes about 3 pounds. When I double it as I did in these pictures... 6 pounds. If you have The Mat, there's a chart on it telling you approximately how much you'll need for different sized cakes. There's also a Wilton Fondant Coverage chart here that I like to refer to.
How do I color fondant if it's already made? Just weigh or divide out or get the amount you need, add a drop or two of gel coloring (depending on the depth of color), warm it for a few seconds if needed (again, be careful!), rub some shortening on your hands and knead the color into the fondant. If the color is not as intense as you want, add more. If it begins to get sticky, knead in some powdered sugar to off-set the extra moisture from the coloring and shortening. I also recommend using gloves unless you want colored hands like I often have!
What colors do you use? I use Americolor Gel Colors 99% of the time. I buy and use Wilton gels at Walmart if in a pinch or if Wilton makes a color (like gray) that I can't find in Americolor, but otherwise, I'm a faithful Americolor customer! A note about gray... yes, I could just use black but it always ends up looking a little purple. The Wilton gray (that I can only seem to find in the Transformers Icing Colors set), gives me a more true gray, so I keep it on hand!
Why do you buy Satin Ice Red, Black, and Brown fondant if you make your own MMF? After many failed attempts at making black, red and brown (chocolate) fondant, I've come to the conclusion that it's just not worth my time and frustration to make those colors. It takes tons of black and red gel colors to get really black or really red marshmallow fondant. Usually by the time I get the color right, the texture is shot and I still can't use it. I gave up!
I tried chocolate (brown) fondant a few times and while it worked out once or twice, mostly it was a fail. I'm not saying it can't be done... but it's not worth it for me anymore. So I buy and keep on hand Satin Ice RedVanilla fondant, Satin Ice Black Vanilla fondant, and Satin Ice Dark/Brown Chocolate fondant (which smells and tastes like a brownie to me)!
How do you make bold colored fondant (black, red, royal blue, green etc.) without it turning into a sticky mess? As mentioned above, I buy red, brown and black pre-made. However for dark/bold colors that I do make (green, navy blue, etc.) I alternate between adding color and kneading in extra powdered sugar. I try to keep the texture as "normal" as possible throughout the process and not let it get too sticky at any point.
However, if it's not working, I'll sometimes actually roll it out and sprinkle the surface with cornstarch. Then I roll it/knead it back into a ball and keep going. The corn starch seems to absorb some of the moisture, dry it out, and I can keep adding more color without it getting too messy! It's a tricky balance and not something I've mastered but I hope those tips help!
Can you make decorations (and/or decorations to stand up on a cake) with marshmallow fondant and if so how long do they need to dry for before adding them to the cake? You can, but I recommend gum paste instead (Satin Ice gum paste is my favorite). However, if you want to use homemade marshmallow fondant, it won’t dry as hard as gum paste and it's difficult to get them to hold shape well. I recommend mixing in some tylose to help them dry and it makes it act more like gum paste. Add 1-3 teaspoons per pound - depending on how soft the fondant is, how long I can let it dry, etc. I like to let them dry at least 2-3 days up to a week! You'll really have to get a "feel" for this and learn what works for you!
How do you attach fondant decorations to your cakes/other fondant? These days I use shortening or sugar glue. You can read more about both of those in this Q&A post!
Want a free printable .pdf of this recipe? Enter your email below and you’ll be able to immediately download a pretty printable recipe!
And that's all I have for you today!! Please don't hesitate to leave me a comment if you have other questions... I might add them to the list!
Brandi @ Frugal Farmhouse
What a yummy looking mess! That cake is beautiful . You were definitely a cake decorator in another life! they are all so perfect!
Rose
Thank you!
phyllis
what an informative site!! I am now beginning to receive your emails as well. I have always baked but now I am dipping into more decorating..
thank you for sharing all that you do, phyllis
Rose
I'm so glad to have you as a reader Phyllis!! xx
Heather
I’m not certain how to comment a question so I’m just replying to this... so how quick can you use the fondant? We actually need to use it next day Would it be ready overnight ? Thank you
Rose
It's best to let it rest overnight. However, you can usually use it within a few hours, as soon as it cools and sets up some. Adding a little corn starch when rolling it out will make it more pliable.
Heather
Awesome thank you. We let it all night and all day. So it almost had 24 hours. Seem to work good and tastes pretty good. Thank you.
Laura Serrano
Hi! Wonderful looking recipe. Do you think I could use a kitchen aid mixer with the dough hook attachment to knead this, or too sticky?
Rose
I didn't have good luck with my Kitchenaid. It started to smell like the gears were burning. I only do it by hand.
The Wild Family
Thank you for posting this recipe! Now I can make my cakes with fondant and have it taste good! I have tried flavoring and everything else to make fondant taste better but it just has never appealed to me or anyone else in my family for that matter. This should resolve all of those problems!
Rose
I hope it worked out for you!
Denise
Thank you for your recipes and your kindness for helping others in doing what they like to do.
The Wild Family
Thank you so very much for this recipe!
Anonymous
How do you make Chocolate mmf?
Rose
My attempts at chocolate mmf haven't been great so I've never shared a recipe... sorry!!
Drucilla
I have only made this a few times but i have yet to be disappointed.
I use Hershey's coco and mix it with the powdered sugar before hand.
Taste the mixture before you use it to make sure its not bitter but then
you just mix it like normal. I hope this helps!
Rose
I'll have to try it again!
Rayanne Leister
Could you use chocolate marshmallows with the cocoa/powder sugar mix? Just a thought
Rose
Maybe - that's a good idea - but I haven't ever tried it. If you do, I'd love to hear how it goes!
Kristen Miller
I just made this! 🙂 Verdict: Messy is an understatement...especially for a first timer like me. But it was SOOO much fun!!! It was really pretty easy and I'm sure with more practice it can only get better. The best part is it tastes exceptional! Even with the ridiculous amount of black dye I used. 😉 I'm not sure my consistency came out just right. Probably due to the fact that I'm sure a good 1/4 cup of my powdered sugar ended up on the floor instead of in the fondant. Thanks so much for sharing! I love it!
Summer Moeller
Tastes Amazing!!!! Love it! It was a lot of fun to make!
Christina Paul
I made mine this way once before...very yummy but it was a horrible mess. Note to anyone that will try to this recipe: take off your wedding ring first. I found that one out the hard way. Maybe I will try adding the layer of shortening next time...Thanks again Rose
Anonymous
I have made this quite a few times, same recipe and make it in the kitchen aide mixer it is a little less messy and easier. Just us the dough hook gently hold it up a little and put a damp cloth over it!
karis
How much fondant does this make? Enough to cover a cake? Or how much fondant did you use in the hotwheels cake?
Rose
For the Hot Wheels cake, I probably used 3 batches?! See comments below for a fondant coverage chart.
Allison
If I need to color this marshmallow fondant to make polka dots, at what point do I add the color? And what do I use for the color?
Rose
If you need LOTS of one color, I like to add in the color when the marshmallows are melted, before adding sugar. But you shouldn’t need that much of any one color unless all your polka dots are the same color. So… once it’s made, divide it into smaller balls and just knead the color into each one. The best colors are Americolor Gel Colors. You can also use Wilton Gel/Paste colors easily found at Walmart. Do NOT use liquid food coloring found in the cake aisle at most grocery stores. It's way too watery! I hope that helps =)
Becky B
Can you build decorations with marshmallow fondant and if so how long do they need to dry for mbefore adding them to the cake?
Rose
You can, but they won't dry as hard as gum paste. I recommend mixing in some gumtex or tylose to help them dry, then let them dry overnight!
Becky B
Thank you. I never thought of that.
Melody
I'm making a "dino dig" cake and plan to make fondant "dino bones" to lay in "pits" in the cake so it looks like they're being excavated. Would this work to make them?
Rose
Yes, it's a little soft at first, but it should firm up and work just fine!
New Fondant Maker
Hi, I've never made fondant before and I am really wanting to try this recipe! I am just wondering if we when we knead the fondant if we have to do it with our hands or if we can use a stand mixer? No issue doing it either way, just curious if it's strictly by hand! 🙂
Rose
Well, I've never used my mixer to make it but I have read that some people do! You would just need to coat the inside of your bowl and dough hook with shortening and it *should* work! If you try it, I'd love to hear how it works out!
Bonnie Willey
I use the dough hook all the time, less mess. It pretty well cleans the bowl, just before I really NEED to turn it off! lol When it comes out, there is very little sugar left in the bowl. I have done it both ways, and sometimes, as with you, I just feel like playing in the dough. Either way, containing the mess to the bowl is usually a good idea, over turning the mm mix out onto a sugared board to finish kneading it in.
Amy
I have made MMF more times than I can count, have always used my Kitchen Aid mixer and it works great! I put the powdered sugar in the mixer bowl and leave a "hole" in the middle to dump the melted marshmallows in. I let the dough hook do most of the work, then dump it out onto a greased surface, knead until smooth and wrap in plastic.
Rose
That's awesome! My mixer always starts slowing down and smelling like it might catch on fire, so I gave up on that.
Emily @ She Makes and Bakes
Is this the recipe you still use to cover your bakes? Is it harder to cover cakes with homemade fondant compared to store-bought?
Rose
Yes, ma'am, I still use this recipe.. I've tweeked it some since writing this post and I always make double batches now, because of the amount I go through, but you shouldn't have any trouble with this recipe! And personally, I find it more durable, less stretchy and less sticky than store bought. I like homemade much better, but maybe that's because I use it waaaay more!!
Becky
Loving this, but now I am curious, how have you tweeked it since writing this post?? I'm using all your notes failthfully so I would love to know! Thank you 🙂
Rose
Becky - I have an update to this post in the works! I'll comment back when I get it posted!!
Rose
Here is the updated post Becky!! http://rosebakes.com/how-to-make-homemade-marshmallow-fondant-yummy/
Mel Maree
How many batches do you typically make/use for a two tiered caked, such as 6 inch and 8 inch?
Rose
Two batches should be plenty for that size cake! Wilton has a chart here that I use as a guide, but it's not always exactly accurate: http://www.wilton.com/decorating/fondant/fondant-coverage-chart.cfm
Jennifer Browning
Hi! I have decided to make the cake and fondant for my daughter's 2nd birthday cake! I was wondering though if I could use store bought icing to stack and crumb coat with??? It's just milk chocolate icing by betty crocker I think. PS I am following your tutorials on everything! I love them!! Thanks!!
Rose
It will not crust at all and I wouldn't use a thick layer in between the layers of cake because canned frosting is much softer than homemade and it would probably squeeze out when you stack the cake. But other than that - it would be fine!
Jennifer Browning
So I can use it, just don't do a thick layer in between and it won't crust?? Is not crusting ok? I can still lay fondant on top and it will all turn out ok? I also saw where you said to add a little powdered sugar in with the buttercream frosting you made to make it thicker for the edges...would that work in my case or no? What would you recommend?
Brittany Holladay
If you want to crumb with the store bought icing add a cup to 2 cups of powdered sugar and it should give it the correct consistency to crumb the cake with you want a thick icing for that and its really nothing to add the powdered sugar I do it in a matter of 2 minutes or less mixing the frosting before adding it makes it softer and a lot easier to add the sugar in
Susan Campbell
Haha...there's so many trackbacks, it took me forever to scroll to the bottom to tell you this one little thing:
I find that if I need gray fondant, I take a tiny bit of Satin Ice Black Fondant and mix it with white and it makes a good gray. I start with just a tiny bit and add more if needed to get to the shade of gray needed. I use Satin Ice White, but I assume it would also come out as a true gray with the MMF.
Thanks for the MMF tutorial...I might give it a go one day!
Rose
I know - so sorry about that! I've searched before and found no solution but when you left this comment, I searched again and it seems there may be a new plugin to hide the trackbacks. I'm installing asap so we'll see 🙂
Great tip on adding black to the white! I'll have to try it!
Rose
Well, that was a fail. It did hide all the trackbacks/pingbacks, but it also hid all the comment replies. Everything disappeared except for the first comment in any thread. :-/ I'll keep looking for a solution!
Evi
Thanks for your updates. I wish I'd had the warnings about the boiling interiors of freshly microwaved fondant! :). I just wanted to share one tip that has helped me save time and mess if you decide to use a kitchen aid. I take a kitchen sized towel , wet it and ring it out. Once I have my kitchen aid bowl and hook all slicked up and have added my powdered sugar to the bowl, I just cover the top of my stand with the wet towel and let it drape over the sides of my bowl before I turn it on. It really helps catch and contain the dust.
Rose
YES!! I do that towel thing when I buttercream and it prevents SO much mess!
Julie
Hi Rose! I made your marshmallow fondant, and it tastes amazing! I used it at my first purse class, and found that it made my first ever purse look lovely! The next day, I had a Tiffany box to make, another first! I found the fondant started to look like it was "breaking down", especially on the lid if the box. Have you ever had this happen? What do you think happened, do you think it had something to do with the adding of extra colour and icing sugar? Any help would be appreciated, as my family loved this fondant! Thanks!
Rose
What do you mean by breaking down? And you're meaning after you made the cake, something started going wrong? Just yesterday I put fondant on a cake and I had made the fondant more than 2 weeks ago. I had to warm it in the microwave to get it malleable again, but once it was a good texture, it worked beautifully.
Mimi
Would it be bad to use liquid food coloring?
Rose
I'm sorry... I responded to your question thinking you were asking about a different recipe. NO - I don't recommend liquid food coloring for this recipe!
Emma
Hi, I made this last night, thanks for the recipe. Myn seems to loose it doesn't hold the shape if I push my finger in it, can I just add more icing sugar to fix this? Thanks in advance x
Rose
It's often really soft when first made but will usually firm up once it rests for 6-8 hours or overnight. If it's still that soft after sitting all night, then yes, you can add more sugar to stiffen it up. You didn't refrigerate it did you? Refrigerating is not good for the texture and will also keep it too soft!
Emma
Hi, thanks for getting back to me, I didn't refrigerate it but it still seems softer than yours in the picture so I think I will add a little more icing sugar, it doesn't seem to spill out now though. Hmm decisons, don't want to ruin it! I will let you know how it looks when I add more x
bev
How do u make satin iced fondant? I made marshmello fondant twice n it is dry. I am to make ny daughters wedding cake in sept with fondant. I need to learn how to make it by then. I dont think i want tge marshmello. Help if u can
Rose
You can't make Satin Ice fondant. It's a brand name that you have to buy pre-made.
Tee
I just used your recipe & I don't think it took me 30 minutes total!! So far, I love the outcome. I'll let it sit for two days and hopefully it's even better. Thanks for sharing 🙂
Rose
Yay! Thanks for leaving a comment!
bev
Thanks now i can stop trying to find it. Do u have a home made receipe of the best tasting fondant u ever made?
Rose
This is the only fondant I've ever made 🙂
Valerie Khey
Thanks for the great recipe!! I had a question for you....Can I place the fondant on cake like 3 days before and then leave it in the fridge? Or do you recommend just decorating the day before and leaving out? Thanks so much for your time!!!
Rose
Refrigerating a fondant covered cake has not worked out well for me. It tends to sweat and get sticky when it's taken out. But that's just my experience. You might do a search and see if others feel differently about it!
Becky
Any suggestions on getting a color close to iron man's burgundy?
Rose
Have you tried Americolor Maroon?
Becky
Nope, I will check it out! Thanks!
Kristie Bash
Do I have to use jet puff marshmallows? Will a generic brand work?
Rose
Normally, I'm the girl who buys generic everything, but in this case, I highly recommend the Kraft marshmallows. I've tried generics and had some bad luck!
Becky
What is the name of the fondant rolling mat you use? i'm looking for one and want to make sure I get a good one
Mary
Hi Becky, in step 9 of the tutorial it says that Rose uses the Mat and you can click the link (in pink)
Rose
It's "The Mat" and here's a link to Amazon: http://amzn.to/15tYJmc
Becky M
One more question: when I'm rolling out my fondant; do i need to "grease" the mat and rolling pin again?
Rose
If using the Mat, you don't have to grease anything. If you're rolling out fondant with no mat in between the rolling pin and the fondant, I recommend dusting with corn starch.
Melinda Gray
I've been reading every fondant blog I can find lately, and one gentleman recommends using a mixture of half powdered sugar/half cornstarch rather than just cornstarch to keep from sticking as the cornstarch alone will dry out the fondant more and cause cracks.
Sharon Ludwig
question: in step #9 you said to dump out the fondant, knead and then roll out. but there you did say to grease the mat or counter top. In answering a question that addresses to grease or not you said no need or use corn starch. Now I'm confused!
bev
What other home made fondant can we make besides marshmello? Can u show us another?
Rose
None that I know of!
Mary
First, thank you for your recipes - love your site! I have finally decided to go ahead & make marshmallow fondant. I have avoided making it (or any fondant) but your tutorial was so user friendly I decided to give it a go. I just made it -came together quickly but I have one question though, once all the sugar is incorporated and you turn it out, how sticky is it supposed to be?? I know - it's marshmallow so it's sticky but in the pictures it doesn't look that sticky, it looks more firm. I didn't know if I should add more sugar or just grease my hands more! I kneaded it, greased it and now it's resting. I hope it turns out good - will have to make a test cake to see if I messed it up somehow.
Rose
It shouldn't be sticky in the end. Depending on where you live and how humid it is, you may have to reduce the amount of water you add - that's the most likely reason it's sticky. But once you're past that point, you can absolutely add more powdered sugar until you get a good texture that's not sticky. Even after it's rested, if it's sticky, just added in more powdered sugar and re-knead it. Just be careful to not add too much and get it crumbly again...you just have to find that balance. I live in southern MS and sometimes mine is super sticky when its really hot and humid and sometimes it's not - I just have to tinker with it to get it right! Hope that helps 🙂
Julie
Dear Rose
Your advice is not to refrigerate Marshmallow Fondant. However, a Sugarcraft magazine says to store it wrapped in the fridge. Which answer is right? Does it matter if it is securely wrapped?
Love your site.
Thank you
Julie
Rose
Hi Julie - I can only speak from experience. My fondant has terrible texture once it's been refrigerated. It also tears more easily and stays super soft (won't hold shape). I know that other decorators have their own opinions and experiences, so my advice would be to try it both ways and see what works best for you! Good luck!!
bev klinzing
wow now I know what happen to the last cake. We made a baby shower cake and my daughter said lets make the fondant thinner, so we rolled it thin and when we put it on the cake the sides ripped right off. We were thinking because we rolled it thin but we did put it in the frig and now I'm thinking it was because of the cold. The baby shower cake did turn out great, we left the top with fondant and made a basket weave on the sides with regular frosting and it was a keeper, so when you make a mistake you make the best of it!
Julie
Dear Rose
I have learnt so much from your site, I will do it your way. You are an inspiration.
Thank you for your quick reply
Julie
Tee
I just used my Mat for the first time, and I didn't need to grease anything! It was so easy. Be careful to get an even thickness tho. Watch the video in the link Rose posted.
Marina
I've tried making marshmallow fondant before and no matter how many times I knead it and add confectioners sugar, there's always some sticky parts within my fondant. How do I make all my fondant smooth and dry?
Rose
I think you probably just need to knead it more, flatten it out, fold it over and keep kneading until it's consistent.
Maple
Hello. I was wondering if we can use the regular vanilla extract instead of the clear one.
Rose
Yes, but it will add a slight int to the fondant. Marshmallow fondant on it's own is not pure white anyway, and it might be a tad darker with the pure vanilla. Most people won't notice or care - depends on the design and the customer!
Patti Taylor
THANK YOU THANK YOU THANK YOU.....have been looking for something that works and taste good.....trying it tomorrow......will let you know how I do. You do beautiful work.
Rose
Thank you and good luck!
Dianne
Just ran across your site while looking for instructions to make a Dora backpack cake. The marshmallow fondant looks awesome !! Make lots of cakes for family and friends, everyone wants fondant because it looks so pretty, but once they taste it, or I inform them of the COST, not such happy campers !!! Will for sure give your recipe a try and let you know how it turns out !!!
Rose
I hope it works out for you! It's not super easy the first time you make it, but it is worth it!!
Melanie
I just started trying to make cakes. I came across your homemade marshmallow fondant and thought i would give it a whirl...it didnt take but 20 minutes MAYBE!!! Im excited to try it out tomorrow!
Sarina
I have a dire question! I made some MMF a couple days ago, and tonite I rolled it out. When I rolled it out it was ripping like play-doh would and would not mend. I kneaded it with some shortening before I rolled it out and I tried to roll it out and apply crisco and re-knead it but none of that worked. I am not somewhere humid, I thought I made it correctly. Though now that I think back, while making the mixture it was SO sticky I could not get it off my hands. I looked at your pictures and I didnt see that the mixture was as sticky as mine. I kneaded for an hour at least before mine tamed down a little. I have no clue what went wrong and I appreciate the help!
sultana manek
Thank you very much for this recipe
Nadine
Hi rose. I am doing a circus cake for my sons biryhday and i am going to need red fondant.where i live, we dont have satin ice red or any premade red fondant. I have heard of adding strawberry Jello to the fondant recipe and few drops of wilton red gel to achieve the color. Also for brown fondant, adding cocoa piwdrt to the fondant recipe and for black fondant adding cocoa powder and few drop of wilton black gel to the recipe. Have you tried that and how much jello u think i should add. Any tips?
QUETCY Coloma
Rose I need the bubble guppies you used on the number one cake can't find them on ests please contact me
Rose
I don't see the exact ones anymore, but you can see some here: http://www.etsy.com/search?q=fondant%20bubble%20guppies&view_type=gallery&ship_to=US
jackie tolliver
Hi! I found your recipie on pinterest! I wanted to try it for my son's birthday! Well it is so sticky! I followedthe recipie. I don't know what is going on, but it won't form like yours did! i need help!
Rose
Keep kneading in extra powdered sugar until it comes together!
Fran
Rose, My son is an Exec. Chef. When he started out, he was taught a great remedy for burns: put yellow mustard (straight from the jar) on the burn and leave it on until it dries. I didn't believe it (I hate yellow mustard) at first, but after the first try, I was convinced. As soon as the mustard goes on, the pain goes away. Rinse it off after a few hours and there's no visible reminder of your burn. I've tried it on first- and second-degree burns with great results. It even works with Dijon and honey mustard.
Rose
Very good to know! I'll have to try this the next time I burn myself! Thank you 🙂
Natalie
Hi Rose! This tutorial is great and I hope to use it soon. I've read your post from beginning to end and skimmed through all the comments left...forgive me if this question has been asked already. You state to make sure to use a heavy-duty mixer (I noticed yours is a professional series), I have a Kitchenaid Classic, do you think this will have to power needed?
TIA
Rose
Aaaah, I've been meaning to delete that portion of the post (and I did just now) My mixer started to smell like it was burning after I tried to make fondant with it a few times. I have read that others do it regularly with no trouble but my mixer was NOT cutting it. I'm back to making it by hand and probably won't ever make it in a mixer again unless I end up with a commercial one. If I were you, I would NOT do it with my Classic mixer. 🙁
L. King
Did you use a dough hook or a paddle?
Also, I have read that some use jello as a coloring and flavor. Have you tried this?
Rose
I don't make it in a mixer at all - only by hand. I have never tried the Jello!
Arlene
In step 4 (MMF), If I add a different flavoring/extract; do I still add the vanilla extract? Can't wait to try this recipe; sounds delicious.
Sabrina
Hi Rose, do you think I can use butter instead of shortening and still leave it out at room temp? Thanks!
Rose
I'm not sure, but I would think so!
Sally Brierley
Hello!
Thank you for the recipe, I shall be trying that out very soon as icing is so expensive in the UK!
I see that you sometimes struggle to make grey, I learnt a tip for making grey so thought I'd share it with you! Mix in a bit of brown with the black, this makes it a true grey rather than a diluted black (which like you say can be purple, or blue).
Hope this helps in the future if you run out of grey colouring!!
From Sally
Rose
Thanks so much for the tip Sally!
Patty Bly
Hi Rose,
How do you handle when the fondant is grainy? I keep kneading it and it seems like the sugar won’t dissolve. Is it the brand of sugar or marshmallows I‘M using. I got the Walmart brand Great Value. I did use my mixer for the first part and then kneaded by hand.
Rose
I usually have this problem when I use any sugar other than Great Value. If you're using that brand, I have no idea! That's terrible!
Cassandra Buttram
I want to thank you so much for posting this and all the trial and error mistakes, We made 3 batches and separated them before adding the gel color, It worked great! I am making 1 cake and needed 5 colors so I didn't want 5 whole batches. For some reason our first and third batch turned out great but our second not so much. I want to say the husband added the water twice but he swears he didn't...We added more sugar and let it sit for 2 days and added more sugar again! We now have 6 wonderful batches we rolled out and cut tonight and will look great on the cake Saturday! Thank you so much this is my first mulit-tiered cake I have ever made and the first Birthday cake I have ever made! I did put my fondant in a freezer Ziploc bag in hot water to soften it to keep the burning impossible. After seeing your accident I was terrified to put it in the microwave 🙂 Perfection! Thanks again for sharing
Lindsey Hamilton
I tried this recipe today, and when I rolled it out, it seemed to be a nice smooth texture, but it cracked and broke as soon as I tried to pick it up (and was doing it every time I turned it as well) - Did I add too much sugar, not enough water? What do I need to add or do to correct it, or do I have to start over?
Rose
It sounds like you need to warm it up a bit (maybe 10-15 seconds at a time in the microwave until it's pliable), then knead in a little shortening and/or water. It's always a bit of trial and error to nail down the problem, but it should be smooth and soft and not at all cracking! I usually start with adding a little shortening when I have cracking.
Lindsey Hamilton
Ok thanks! I started over with a new batch and it came out perfect lol 🙂 I don't know what I was doing wrong... it was just so weird, because it seemed to be such a nice texture, then I rolled it out, was still doing good, and as soon as I'd pick it up to cover the cake, it would just crack, and gravity just 'pulled' it down, and off the cake altogether. Thanks again!
Melissa Boykin
Do you crumb coat before decorating with the MMF just like regular fondant or can you just wrap the cake?
Thanks.
Rose
I always crumb coat. First, because I like frosting (ha!), but it also gives the fondant something to adhere to. The posts are horribly old and the pics are terrible, but you can see how I do it here: Adventures in Cake Making part 1. Please note... I do it much more cleanly now and have a few short cuts, but that's the general idea.
Kai Baldock
I was wondering as I don't live in America so don't have that brand marshmallow, would homemade (I usually make my own marshmallows) work that same?
Rose
I don't know Kai - I've never tried homemade marshmallows. I would just recommend a trial run to see!
amanda
I just love your site! I enjoy reading all of the tutorials. You're a great inspiration for someone like me who is just starting. 🙂
Rose
Thank you Amanda!
Amna Gillani
hi Rose,
we dont eat marshmallows, so is their any substitute for it?
Thank you
Rose
No.
jacynda
Is it not recommended to use liquid food coloring?
Rose
No, I don't recommend it.
Caroline
Hi Rose,
First off, thanks for your great posts, I stumbled across your blog when searching for owl cakes, and ended up on this post about your MMF - I'd previously thought about making it but wasn't willing to risk it until I read your step by step instructions - such a great piece! You're wonderful. I did it tonight and fingers crossed. It's resting now - it seemed a bit sticky still at the end -- if that's still the case after resting when I'm ready to use it I just knead in some confectioners sugar, right? Hoping it's going to work - tastes way better than store bought and so much less expensive!! My next question for is this: I plan to make a cake similar to your standing owl cake (but without the 6" round cake in between the ball halves; mine will have a more rounded top and bottom and less cake - it's a small crowd!). Is one batch of this fondant enough to cover the cake? You wrote in the standing owl cake post to roll out the fondant to about 24" diameter - will one batch of your fondant do that? Thanks so much!!
Rose
Yes, if it doesn't firm up after resting, you can absolutely knead in more powdered sugar until you get the right consistency! As far as how much you need, one batch should be enough to do that small cake, but I always double my recipe these days - I'd rather have too much than not enough. To figure out how big to roll it out, just take a tape measure and measure up one side, over the top and down the other size. That'll give you a good idea!
Caroline
Two more things I forgot to write 🙂
1. KitchenAid has something (relatively) new - glass bowl options for the Artisan series mixer. That means the bowl is microwaveable. So someone who has this can do what I did tonight and cut down on most of the mess - do everything in one bowl! Marshmallows, microwave, mix, add color and flavor, mix by hand, add confectioners sugar, mix as much as possible by hand, and then coat dough hook in shortening and knead in the same bowl with your machine!
2. Someone posted that she can't use marshmallows. If that's because of the gelatin in marshmallows, kosher marshmallows use a vegetable or fish gelatin as opposed to gelatin derived from pigs. That's what I tried tonight - Paskesz brand mini marshmallows. Seems to have worked so far (except for my stickiness issue), and if it's ultimately successful I'll try to come back and report!
Rose
I gave up on making it in my Kitchenaid - it just made the motor sound so awful, like it was going to burn up. But if you get it to work - that's great!
Caroline
Just wanted to report back now I've used the finished fondant to do a cake (a couple of weeks ago - the standing owl cake) - it was great! The fondant was a huge hit, way better than the store-bought, and now you can know there's another brand of marshmallows that works that doesn't have the pork-derivative gelatin. It's the Paskesz brand mini marshmallows. It think it uses vegetable gelatin or fish gelatin.
Rose
SO happy to hear it!
Flor Rodriguez
Hello, I'm convinced that Americolor black gel has purple in it. I was painting a cake last night and I got a drop of black gel on the top part of my hand. This morning the stain looked like a bruise...dark blue with purple and as the day has gone on, the stain is now mostly purple. No black! I think that's why it's hard to achieve a black fondant using Americolor.
precious duniya
I SO LOOOVVVEEEEE YOUR WEBSITE. SUPER HELPFUL. lol
sarah anderson
Hello,
Is there an alternative to using shortening for greasing your hands and the fondant?
Rose
It's all I've ever used... You might could try butter or coconut oil!?
Caroline
Hi Rose, I just made another batch of the fondant tonight and encountered a problem that never came up before. I was using a new bag of confectioners sugar (I guess all the previous times the bag was already opened for another project...) and the confectioners sugar came out in lumps. I did your method of pouring it directly into the bowl of melted marshmallows on the scale, so it was too late to take it back and try to sift it or something. Then when I was kneading it, I kept encountering little lumps of un-worked in confectioners sugar! What a nightmare. I tried to get them all, but I am positive I did not. My question for you is, did you ever have this happen to you? And did it turn out alright in the end (I hope, I hope) after it rested? While resting could the confectioners sugar sort of "melt" in? Or is this batch no good and I should just start all over again? 🙁
Thanks for your help.
Caroline
Rose
Sometimes they will absorb (if they're small) but sadly, I've had whole batches ruined before when I dumped in a bag without realizing it was lumpy or had crystallized sugar in it. I'm sorry - I know how disheartening that can be!! I discovered one time awhile back that a specific brand ALWAYS had little hard balls in it so I stopped using it all together! I hope it worked out for you.
Caroline
Thanks Rose, it did work out!! Thank G-d :). I had mostly forgotten about this issue and I used this fondant late last night/early this morning 🙂 to cover my first purse cake, and it was going beautifully (the Mat is a G-DSEND), and then I remembered, hey is this the fondant that had the sugar balls?? I did encounter one or two tiny ones, but since it was an unusual shape anyway, and I textured it a bit too, you really couldn't notice. It mostly absorbed in! Phew! And yay! I couldn't believe how well the fondant worked with the purse cake. At first it was hard to knead (I never made it over a week in advance before), and then I remembered your microwave idea, and it was fabulous. I also added a dollop of shortening and glycerin per chunk of fondant that I was kneading (a tip that I read for store-bought fondant that seemed to work well here too), and it was great. Thank you!!! I am amazed by your cakes and tutorials. Thank you for your graciousness in teaching so unselfishly.
Natalie
I made the mmf yesterday, colored it and wrapped the balls in Saran Wrap and stuck them in a tupperwear. Today I checked them and they are really, really, really hard. Is that normal? I need to make my cake tomorrow. I know you said that you can put it in the microwave to soften it, but was wondering if I've done something wrong that caused it to be so hard? Also if warming it up so much to get it pliable will ruin it when it dries?
Rose
Hard is good. Well, it's better than super soft. Did you rub it down with shortening before wrapping it? If so, it's all good. Cut it into two or three smaller pieces and microwave it for a few seconds at a time as I mentioned and begin kneading it. It'll soften up and be great!! Be careful not to burn yourself !! If the outside is super hard (it'll get that way if you didn't use shortening on the outside OR it's sat for several days) and the middle gets soft, DON'T knead the hard into the soft - you'll get bits of hard fondant that you won't be able to knead out. Just cut it off and toss it, or knead it separately to see if it softens.
Natalie
Thanks so much for replying and for all your great recipes and tutorials! I did rub it with the shortening before wrapping :). So glad to hear that it will be fine.
Natalie
I tried warming up the fondant, but had to keep warming it up every few minutes to make it pliable. Is this normal? I had a really hard time even covering my cake with it. What I was making was fondant ruffles (Thanks for your tutorial on that). So sometimes the ruffles got too hard to apply to the cake. Also is it normal when the ruffles dry to be super hard? Sorry for all the questions, just trying to figure out what NORMAL is. As you can tell I don't have much experience, so any thoughts will help. It seems like on here everyone had the opposite problem where the fondant was too soft....lol
Ceecee
Would you have the metric measurements? I could not see any conversions mentioned in any of the comments. (I never seem to be very successful when trying to convert recipes!). Thanks!
AJ Silva
Great post. When I make red marshmallow fondant, I add a pack of red colored kool-aid. It takes great and comes out the perfect fire engine red.
Rose
That's awesome!!
Deasha
Thank you so much for the step by step directions for this recipe. I came across it looking for easy "pig cupcakes". This was my second attempt at making fondant, the first time was a horrible sticky mess. This time I added more sugar and was able to get all the sticky out (hopefully) but I noticed my would just go flat almost immediately after shaping into a ball. What did I do wrong and how can I fix it? I've got it wrapped and stored for now, but need to use it in 2 days for the cupcakes. Thanks so much!
chithra
Hi Rose,
What can be done to correct a Marshmallow fondant where in I have added little more water and ended up with a loose fondant 🙁
Rose
Try kneading in more powdered sugar.
Chithra
Forgot to tell. I added more p sugar and butter. is it the butter making it more soft? if i still add more p sugar will it be fine
Rose
I've never used butter, so I'm not sure.
Chithra
ok... I have used it instead of the veg shortening 🙁
Noemi
Me and my sister just started to fall in love in baking, for fun and for family and friends, we cant wait for someone to have a birthday or any occasions so we can give them a cake.... That is soo selfless of you sharing what you know to everyone, i just happen to pass by your site and you are soo helpful, I read the FAQ and there I find peace and answers to my questions...
Just writing to commend on your hardwork and help for the newbies in this industries, Me and my sisters are just doing this for fun but my husband keep on pushing me to start a business with this<<>>> i just dont feel like giving them a price, especially if its someone you know, since we are just starting with these, I just asked them to buy the materials and Ill make them the cake they wanted...
Renaie
Thank you for posting this recipe! I finally made a batch.... very messy but I think its going to work great. I left most of it white and made about a quarter of the batch red. I am so proud I got such a great red because red is such a hard color to get the way you want. I'm sure it was due to the small size, but I got a great red using Americolor's Super Red and Maroon.
Rachel Olimpio
Hello Rose,
I love your website. I had a question about the marshmallow fondant. When ever I make my own (I use the same recipe as yours) mine comes out really sticky, I've tried more sugar and cornstarch but it doesn't really help. What do you recommend?
Rose
There are so many factors that could change it - humidity, too hot, too much water, etc. If adding more sugar doesn't help, I'd try less water and see if that helps. Eventually if you add enough sugar, it WILL dry out, but if you're in a really humid environment, it make take more than "normal".
Wendi
Hi there!
I'm planning to make your pancake cake next week for my friend's birthday but I have some questions to ask.
Is there any other method to melt the marshmallows without using a microwave?
Also, how long must the fondant be out of the fridge for before it can be rolled and used?
Thanks so much!
Rose
I've only ever used a microwave. I suppose you could do it with a double-boiler method!? NEVER refrigerate the fondant!! It ruins the texture. I let it rest overnight at room temp after making it before using!
Wendi
Great. Thank you so much! 🙂 I can't wait to try it out!
Robbin
Is it safe to eat the gum paste with the tylose in it? I thought I read something about that but can't remember..:-) and wanted to say thank you for your posts and commenting back. I've got on so many of these things and people never answer back.. I appreciate the time you take with helping us
Rose
Yes, it's perfectly safe, although I'm not sure anybody would want to because it dries really hard.
Johanna
Hello Rose!, First Thanks for be so helpful and take your time to explain things in order we can learn more!!! God Bless your heart!!!!!
I made your MMF and came out wonderful, but I will make a mine craft cake with fondant where I have to cut out a lot of squares, I wondering if MMF will be good for as it is, or If I can add Gum Tex to my already made MMF, in order to dry and keep the square shapes before I added to the cake?...
Thanks!
Rose
Yes, you can use it for that and yes - definitely add the Gum Tex - it'll make it so much easier to handle and get the squares to hold shape!
Johanna
Thank You Rose!!!!
I did it, and dry out really good!
Thanks!
Umme Kulsum
Hi.what can I use instead of shortening?here I didn't find shortening
Rose
You could try to use butter but shortening really is best.
nina
Hello. Is fondant good and delicious on cake?
Rose
absolutely - I use it on cakes every week!
Angela Patenaude
Once you put it on your cake, do you then put it in the fridge? I'm making my sons birthday cake the night before his party. With store bought fondant I would throw it in the fridge....,
Thanks!
Rose
I never refrigerate a cake after covering it in fondant.
Diana
Hi there!
I love getting your weekly newsletters. 🙂 I made MMF a few weeks ago and covered it on a cake. Do you experience condensation when working with fondant and buttercream? The fondant started to condense pretty quickly after I covered it and I could not work with it for a while. By time, it was a saggy mess and it was awful. 🙁 I can't decide if I put too much buttercream as a crumb coat or the fondant was too thick. You said you live in MS and deal with humidity sometimes. I live in Houston and it's always humid here! I'm making my niece a cake in two weeks. Thanks!
Rose
Was your cake cold or frozen? Or did you refrigerate it after covering? The only time I ever really have that problem is when I cover a frozen cake. And I never refrigerate a cake after it's covered in fondant! I do like to cover my cakes when they're cold (not frozen) and if they start to get any condensation, I just put them in front of a fan for half an hour or so and they dry and then I continue on.
Diana
The cake was cold and it was in the fridge for 6+ hrs. Maybe I should have left it on the counter to warm up a little bit before covering it. Thanks!
Sara weber
I'm just a hobby decorator but I'm excited to start making my own Fondant. I tried this recipe with a kitchen scale for measurement and my fondant seems very fragile/ moist. Should I knead in powdered sugar or typos to increase the elasticity? In its current form it seems like it would rip when covering a cake unless I left it very thick (maybe that is the trick with mmf).
Rose
Are you letting it rest? Mine is NEVER that soft after letting it rest overnight.
sara weber
Thank you for your quick response and your generosity. Yes. I let it rest for a little over 24 hours. You think it wasn't enough powdered sugar or maybe I added a tiny bit too much water in the beginning (even though I measured it)? I'd hate to pitch it so I wonder if kneading in more sugar, corn starch or some tylose could help.
Rose
Either is possible - too much water or not enough sugar. It's also possible your marshmallows were expired (I had that happen once and it ruined my fondant). However, before tossing it, I would try warming it up and kneading in more sugar until it starts to firm up. I would not use corn starch or tylose.
sara weber
Thank you so much Rose. I'll try the warm and add sugar method. I know practice makes perfect with homemade items so I appreciate your help with problem solving it so I can keep trying it to get good at it.
Shannon
HELP! I forgot to add the extract to my MMF!!! Its sitting on the counter, double wrapped "resting" skip it? or can I incorporate vanilla bean paste!? yikes. and THANKS!
Rose
Skip it! It's no biggie at all! I've made hundreds of batches with no extracts... it just tastes like straight-up marshmallows YUMMY!!
Shannon
Thank you so much! You are a lifesaver and an inspiration! (sounds cheesy but I mean it from the bottom of my heart! thank you for sharing, teaching, and enabling the rest of us to become our dreams.)
Morgan
Ok just wondering on the exact amount of mini marshmallows to use because I just grabbed two bags at the store thinking that would make 2 batches. The Kraft jet-puffed mini marshmallows I have are 10 oz. Bags and now I'm seeing the recipe calls for a 1 lb.. which would be 16 oz. So my question is do I add the extra 6 oz. Which would be a little over 1-1/2 bags of mini marshmallows. In your picture you only had 1 bag and said the pics are double and never mentioned adding the extra so now I'm unsure and I didnt want to make it wrong and mess it up.
Rose
At my store, the mini marshmallows come in 10 oz and 16 oz bags. I always have to make sure I grab the 16 oz bags.
Jaime
Hi Rose,
I've just finished making my first batch of MMF in baby pink and I'm sooo pleased with the results. It really wasn't difficult at all and I loved all the mess, it was so much fun. I'll definetly be making more soon, probably tomorrow just another colour. Lol.
Thank you so much for the tutorials, I love getting your daily e-mails and checking out all the pictures of your fabulous cakes.
Thanks again.
Rose
Thanks so much for your sweet comments Jaime!! xo
Amina
Just made it!! Its awesome but a bit too sweet
Thankyou so much for the amazing recipe 😀
Heather morton
I just made the fondant but it was a little sticky and when i rolled into a ball it oozed. What should i do? Or is it right. I added a little more powdered sugar and the stickyness subsided but it still looses it shape.
Rose Atwater
It needs more sugar!
Jan
Rose, I've tried to read all the coments before asking my question. If you've answered it already my apologies. I made my fondant exactly as described and it is really super soft. Now it is cool and rainy today so that might be some of it. I have it wrapped in plastic right now hoping it sets up over night. I'm afraid to add more powdered sugar.....what suggestions do you have.
Thank you
Rose Atwater
It will be soft immediately after making. I always let mine rest overnight. If it's still soft tomorrow, you may have to knead in more sugar.
search
That is a really good tip particularly to those fresh to
the blogosphere. Short but very accurate information… Appreciate your sharing this one.
A must read article!
Alyssa convery
I Accidentally put mine in the freezer for about 2 hours. They are frozen but de thawing , will the be okay to still use? If you could please get back to me that would be great I can't find anything o line that says yes or no!
Rose Atwater
I've never frozen it so I don't know. I'm sorry!! All you can do is let it thaw, then knead it and see how the texture is and how it holds up.
meghann
I have frozen MM fondant for months! I put it in the fridge 1-2 days before i need to use it and then set it out on the counter( still air tight wrapped) till I need it. I like doing this method better since it stops excessive condensations and keeps the character of the fondant.
Buff is Bae
This is SO cool but can you use vegetable oil instead of shortening?
Rose Atwater
I really don't think that would work. I have had readers say they used butter instead and it worked, buut I haven't tried it myself.
ellen dela cruz
i've made my marshmallow fondant and also tried the store bought fondant.. both melted after i decorated it in my cakes.. what would be the problem? please help... 🙁
Rose Atwater
I have no idea - I've never had fondant melt.
Carrie
Thanks for sharing this knowledge. Great post! (-:
Misty
I know it is a little late, but I have just joined your blog.
In regards to Red, Black, Dark Blue - I have a similar MMF recipe and I can make those colors with 3 tbls of Americolor and works every time.
I can share if you would like, I just didn't want to post it on your recipe and be rude.
I prefer MMF VS Satin Ice for covering cakes as I think it tastes better and lays better. I do use Satin Ice for my pieces as it is easier to mold.
Rose Atwater
Wow - I tried several times to add the color to my mmf and it would never get dark enough. Or by the time it did, it was a mess. I'm glad you've got it figured out!! 🙂
Darlene
How do you stick sugar dress to rolled fondant PLEASE especially with a fragile lace design.
Rose Atwater
I usually brush on a tiny amount of piping gel and then apply the lace. You can also rub down the surface with shortening.
Shamaila
really cool tutorial. can we use liquid food Color instead of water? so that nice color come up. I want maroon red.
Rose Atwater
Hmmmm.... I've never tried that before but it would be a nice experiment to see if it works!
patced
I have made MMF for a while now and everytime I make it, i end up with little tiny sugar bumps that are hard and make my cakes look horrible. i can ever get a nice smooth look to my cakes because of the little bumps in the MMF. do you want any suggestion as to what i can do to prevent this from happening to my MMF. i have read in some articles that its best to pour the powered sugar a cup at a time.
Rose Atwater
I don't do it one at a time, but by all means, it's worth trying if you're having trouble. You might also consider sifting the sugar or trying a different brand. For instance, I cannot use Sam's club brand of powdered sugar; it always made my fondant bumpy.
patricia mccaleb
thanks! ill have to try different brand powered sugar
Annatjie
Sorry
For what is the MMF stands for. Thank you for the recipe.
Rose
MMF = Marshmallow Fondant
Nina
Love this recipe just made a batch of violet fondant
Rose Atwater
YAY!! Thanks for letting me know 🙂
Jeanie
Very straight forward directions. Thanks for the pictures, always helpful to insure the product looks like it is intended. Very easy to make and much better tasting than traditional fondant recipes. Thanks.
Rose Atwater
You're welcome 🙂
Jamie
Hi Rose,
I a made the mistake of using 10oz bag of marshmallows and couldn't get the stretchy consistency it needed. Do you thing I can melt 6oz more mallows ad knead them into so-far prepared dough?
Rose Atwater
I've honestly never tried to knead in extra marshmallows after finishing the fondant. It seems like it be difficult to do, but if you're able to do it, I imagine it would fix your issues!
Kimberly
I'm just curious if anyone's fondant has dried out after it's been applied to the cake. My cake's fondant actually got very dry and hard. Any suggestions for me?
Rose Atwater
It will eventually crust and get a hard shell, depending on how far ahead you cover your cakes. I'm not sure that can be prevented.
Celeste Rogato
OMG I have sat at my computer close to 2 hours just reading this email. Thank you for all the helpful hints and recipes I've picked up along the way. I too make and decorate cakes from home, but I use Betty Crocker cake mixes,(But only when they are on super special). You've made me laugh with your natural no bull explanations. I love it. Thanks again. 🙂
Rose Atwater
Hahaha - you're very welcome! I'm so happy to have you here reading 🙂
Vickie
I am wondering if you have any ideas to make camo fondant?
Susan at RoseBakes.com
Hi Vickie! Thanks for stopping by the blog. In this post, Rose talks a little about how she made the camo fondant by combining balls of different colors and rolling it out: http://rosebakes.com/camouflage-birthday-cakes-a-pink-girl-green-boy-4-wheeler-mud-orange-camoflauge/
Ashlie Lozano
Can I use the fondant as soon as I make it or does it need to sit?
Rose Atwater
I prefer to let it rest overnight!
Brandie
And let me put my comments with the rest of these! 😉 Made this today--so easy and inexpensive and my kids keep sneaking bits of it while it "rests." They give it two thumbs up! Hopefully they'll be enough left tomorrow to decorate my daughter's cake for her b-day. Thank you so much for sharing and for your detailed post. Mrs. P @ http://www.CreateArtWithMe.blogspot.com
Tiffany Price
I love your recipes! I have so many of them pinned! I made this MMF to cover a minions themed 5 for my son's birthday last weekend. My family is a simple bunch and prefers simple butter cream frosting, but this was still a hit! It was mostly a texture issue for some of them, but it tasted DELICIOUS! I'm not the amazing artist or blogger you are, but I put a link to your recipe in my post. Gotta give credit where credit is due! Thank you for the amazing recipe, my cousin is requesting it for her daughter's party in September 🙂
Rose Atwater
Awesome job Tiffany!!
Shiku
Thank you so much Rose for sharing this recipe. I just made my first batch. I cannot believe how easy and fun it was and it and feels so good. You are an amazing teacher. Many blessings your way.
Kathleen
Question-I don't know if you've ever had this problem but...The day after I colored (a navy blue) my fondant and it turned dry and not pliable. Just breaks apart. Do you know of a way I could save it? Thanks
tonya
I'm thinking of using coconut oil instead of crisco since I'd be ok with a little coconut flavor. Do you think it will work just as well?
Rose
I'm not sure - sorry. I have no experience with that.
Ingrid
Hi! Thank you for the tutorial and recipe!! Can you direct me to how to handle the fondant once it has sat overnight? I'm just trying to cover a two layer 8 inch cake. Absolutely nothing fancy.
Thanks in advance!
Rose
I usually unwrap it, microwave it for a few seconds (no more than 8 or 10) then knead it until smooth and pliable.
Darlene McInnis
Hi. Love your site and have used some of your tips. I've been doing cakes for a couple of years and also make my own MMF. I use a bit more marshmallow than you do because I find that it makes the fondant more pliable and it doesn't break as much, especially when needing to make red, black or brown. Also, I use a Kitchen Aid mixer with a dough hook attachment and mix everything in there until it gets to the needing stage, then I dump it onto the mat for more needing. Seems to make less of a mess and my fondant turns out better. Thanks for all the tips, especially with the Tappit Cutters.
Terrie
I just love your site & your tutorials. I have three cakes to make in the next few weeks (gender reveal, baby shower and my husband's 60th birthday). I'm doing the toilet paper cake for my husband and have only worked with fondant on a small scale. I'm hopeful it turns out well. Thanks so much for the recipe AND the helpful tips.
Rose
You're welcome - I hope it goes beautifully for you!
Kelly
Can you make the fondant then air brush it? For example Black is a hard color to achieve.
Rose
Yes! I've done that for black and navy blue designs!
Gloria
I love your site and made my first fondant this morning!! Made 2 batches and used a scale as you suggested. My question is.. The first one was a little dry but kneaded out okay. The second one was too soft and I had to add a little extra powdered sugar to be able to wrk with it. Used the same amount of water, vanilla etc. and the scale for both batches. The only thing different is that I lightly greased the bowl before melting the marshmallows. Is this in anyway unusual
Rose
You know - sometimes we have the same problem. We just have to adjust as needed... adding a little more water or a little more powdered sugar until we get to the right consistency.
Samantha M.
I just discovered your website and I am beyond happy I did! I just wanted to say thank you for putting your talent and help out their to help others! I am a self taught decorator and need more help then I can begin to explain. I have made this fondant before (from a different recipe) and happen to cross yours on pinterest, lucky me!! My kids have a school carnival coming up and the school is asking for donated cakes, because I can't do anything simple, I had thought I may have bitten off more than I can chew until I found your site! Thank you! 🙂
Rose
Thank YOU and you're very welcome! I'm so happy to have a new reader!
Angelica
Can i use the fondant the same day that i made it? And it's better to work the fondant with sugar or cornflour when you are going to use it to decorate( all kind of figures) for cupcakes, cakes, etc? Thank you
Rose
You can, but it will be a lot softer and possibly harder to handle. I like to let it rest as long as possible.
Angelica
Thank you some much, i am so happy that you answered me.☺️ How can i work better with the fondant, with powdered sugar or corn starch? Thank you.☺️ Good bless you✨
Rose
I prefer corn starch but either will work!
Angelica
Thank you so much for all your time for us:)
It's better to let fondant rest in fridge or room temperature? And how much time do i have to let it rest?
Thank you☺️
Rose
Never in the frig!!
Angelica
Thank you so much for all your help.
I have a question, why when i roll the fondant with the rolling pin there are some bubbles in my fondant? Am i doing something wrong?
Rose
It happens sometimes for me too - I think it's when it's kneaded too much and air gets trapped. I use tiny needles to poke them bubbles and smooth them out.
Denece Bayliss
I am new to cake decorating. What cream filling do you use on a layered cake before you put fondant on the cake or shouldn't you put cream between layers.
Rose
I usually just use buttercream.
Mg
Re: MMF
Hi Rose
I came across your site and have tried doing your MMF recipe today and I must say, I had a bit of difficulty getting it together. I used my kitchen aid and it was very easy to get it smooth, however, my fondant seems the opposite of your point 8 so do I keep adding sugar instead of water?
Many thanks
Mg
Rose
I cannot imagine what went wrong but yes, adding more sugar should work.
Victoria
Hi Rose,
I've read through the post and *most* of the comments but I can't find an answer to this question:
Could I use vegetable oil instead of crisco or would that be too slippy? And if not, how about butter?
I live in the U.K. Where Crisco is quite hard to get hold of and I'm sort of loath to use it even if I could due to the fact it's not particularly good for you. (I'm well aware of how daft that sounds when we're talking about smothering a cake in sugar and buttercream!) Any ideas?
Thanks
Victoria (absoloutly love your blog by the way!) x
Rose
Hi Victoria - unfortunately neither butter nor oil will work in this recipe. It has to be Crisco or an equivalent ( Trex, Flora White, Copha or Cookeen).
Sami
First off. I love LOVE this article! I just made my first batch. Super easy. Way easier then I ever thought. I dont need it for a few days. But wanted pleantly of time for mess ups. My only concern is, I am afraid its too dry. Right now it seems perfect consistency. Can i add a small bit of water tomorrow if its still dry? But like i said. Pleantly of time for mess ups. :)I appreciate any helpfull ideas. Btw. Im making pancake cake for my granddaughter's 3rd bday. I cannot wait to see how it turns out. Even if my MMF won't work out. 🙂
Rose
Awww, so happy to hear it Sami!! Best of luck with the Pancake Cake!
Sami
I added drops of water to my MMF. Got it perfect workable. My granddaughter love it. Everyone at the party was amazed. Thanks so much!
Too bad I couldnt post a pic. Mighty proud of that, now gone, cake.
Rose
Awww, that's great Sami!
Rebecca Deason
I tried to make this recipe tonight for the first time with less than perfect results... 🙁 ...the color was gorgeous and the flavor great...but the 'ball' stage you mentioned just never happened...it was more like a nice pink lemon flavored icing rather than a fondant. I know I followed the recipe to the letter so I'm just confused now...any suggestions?
Rose
It sounds like either too much water or not enough powdered sugar. I've made this fondant hundreds of times so I know the recipe works! 🙁
Rebecca Deason
That's what my my husband and I were thinking also...going to try AGAIN...I refuse to give up and buy the nasty tasting store bought stuff. I want all my products to be homemade.
As a side note...your website has been GODSEND for me...I have learned so much by reading your tutorials and seeing your pictures!!
Thank you for all that you post on here!
Alicia Anderson
Rose, I've always enjoyed your blogs and tutorials. Do you have a tutorial on making 50/50 (MMF and modeling chocolate)? I'd love to try to experiment with it for covering cakes. Thanks!
Rose
I don't - sorry!
jennifer
is the recipie above for a single or double batch i know the pictures are for a double but is the actual recipie
Rose
Single batch!
Ilona
No need of Confectioners sugar..or powderd and confectioners sugar both the same?
Rose
They're the same thing! 🙂
Tania
Hi! Thanks so much for the recipe and all the tips. I hope no one has asked this yet, I went through the comments as much as I could and didn't see it.
I'm making a bunny cake for Easter and want to make the ears out of fondant so that they actually stand up. Does MMF dry hard? And, if so, about how far in advance should I make the stuff that I want to dry?
Thanks so much!
Rose
MMF will eventually dry hard but it takes a long time, depending on how humid your environment is. I recommend adding tylose to it if you want it to dry faster and act like gum paste.
Tania
Aw. Unfortunately I can't get tylose at this time. 🙁 Do you think a week will do? (It won't be eaten. It's for a topper.) I don't live in a very humid area.
Also, thanks so much for taking the time to answer! <3
Rose
It's hard to say if it would eventually dry hard enough.
Joanne
Hi there, I want to try making edible aloe plants to go on a cake, and somewhere I saw similar instructions but with white chocolate in the dough instead of powdered sugar. Maybe that's no longer a fondant then... anyway, have you heard of this? I was wondering if the white chocolate made it firmer.
Also, do you think that it would work to cut out a bit of the powdered sugar and use arrowroot powder instead? I was just thinking of ways to dial down the sweetness.
Rose
I have not heard of this so I'm not sure. And I don't know what arrowroot powder is?!
Joanne
Thanks for the reply, Rose!
I've done a bit more research, and it looks like the recipe I was looking at was a cross between fondant and modelling chocolate. I tried twice and threw it all into the garbage! Then just broke down and made modelling chocolate, which seems to have worked!
Arrowroot powder is made from the root of a tropical plant. It has a similar texture to cornstarch and also acts as a thickener. It can't be overcooked, doesn't add flavour, and it is really easy to digest (think arrowroot cookies for babies). I use it for my custards etc. Because of that slippery texture, I was thinking about trying it for cutting icing sugar but it might do weird things to recipes! I'll do a small test when I have spare time 🙂
Kt
Super easy! And tastes great. People actually eat it. Can't be a better endorsement than that. Made it three times already.
Rose
Awesome - so glad it's working for you!
Emily
I followed the recipe, the only difference being i ad to use large marshmellows and it is too gooey/runny. Any thoughts or tips? Will letting it rest make it more doughy? Thanks in advance!
Rose
I used to make it with big marshmallows with no problems. I'm not sure what might have happened. If it's too runny - use less water or more sugar.
Laura Fleming
Hello Rose, I've been following you off and on for sometime now, and I enjoy all that you offer, regardless if it is to my use or not. Thank you for all that u offer. I have been able to pass it along!!
I've been looking at fondant recipes, and I'm wondering what do you think about fondant that uses the (Karo) syrup?
Cherise Neal
I have a question, I'm wanting to completely cover the fondant in sprinkles, how do you suggest I get them to stick to the fondant?
Rose
When I've covered tiers in edible sequins, I used piping gel to get them to stick to it. You can find a full tutorial in this Craftsy class. It's on sale for 50% off right now if you click here.
Peki
V well elaborated tutorial.u didnt miss any thing.thank u.
NewB
I am very new to making fondant and for some reason it won't form a dough.
It's just a sticky mess. Any ideas what I am doing wrong?
Rose
Too much water or not enough powdered sugar!?
Myra
I'm making a lighting McQueen cake for my son's birthday and tried your marshmallow fondant recipe. I love it except I have these little air bubbles in the fondant they felt kind of hard... I let it rest... thought I followed the recipe exactly but you can see them and it looks bad. Any idea what I did wrong? (This is my first time making fondant and this is my practice cake) please help.
Rose
Are you sure the hard bubbles weren't sugar? When I used to buy another brand of powdered sugar, I'd always have little chunks of crystalized sugar in my fondant.
Myra Delgado
That didn't even occur to me... I'm not sure. They might be. I will try sifting the sugar first next time. Thank
Julieta
It looks perfect...i will try it...thanks for sharing. ..
heavy
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Gholem
Once I put the fondant icing inte cake and I arrange already, where I can keep after, thanks
Rose
In a box in a cool room (approximately 70°F).
Vera
Is there any place where we can print your instructions on how to make marshmallow fondant..?? Thanks
Rose
Yes Vera - I just added a printable 🙂 Sorry it took so long to get it fixed!
Kelly Rolland
I would like to know if you can mix the MMF with a stand mixer. I have arthritis and kneading by hand is a might be trying at times. Thank you for your your advice on this matter!
Rose
It didn't work well in my stand mixer - the dough was too hard and it actually stripped my gears. But if you have a more powerful mixer than I did, it might work?!
problem
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Carol Lowdon
Hi Rose,
Thank you for allowing us to read another great recipe on your blog. Is it possible for you to convert the recipe into uk metric/imperial measurements please?
Jan
Thanks! Very informative for a newbie on fondant.
Michelle
Hello. I've made a really pretty gray color ( but I made a buttercream frosting) I used some dark blue gel, made a baby blue then added black little by little.
Jm
Hi. I was wondering what the chances are that i could use olive oil instead of what you use. For the non stick part
Rose
I don't think that would work very well! Sorry!
Rhoda Edwards
Thank you for the recipe and your time explaining all that's needed.I will try it out. Many blessings!
Barbara
Can you provide me with a smaller recipe for making the marshmallow fondant I don’t need that much. Thanks! Barbara
Ruzna
So much inspiring... I am going to make the fondant first time after seeing this tutorial.. thank you rose..
Laura
Where can you find the big ole 32 oz microwave safe plastic bowl? I have searched every store. Many Thanks!
Rose
Hmmm, mine is a Tupperware bowl. Maybe check ebay?
wulan
can i use a stove instead of microwave?
Rose
I wouldn't attempt it myself.
Amanda
Do you think you could use a Kitchenmaid mixer with a dough hook to mix the powdered sugar?
Rose
I tried once a long time ago and my Kitchenaid started to smell like it was burning. However, I know other people have done it with success. I guess it depends on the size/model of your mixer?!
Lila
Hi rose! I make a similar MMF and would only use my Bosch mixer to get the best batch of homemade fondant... it mixes everything to perfection and never have to knead by hand. Definitely saves on the wrists! Love all your posts!!
Rose
Really? I strip out my Bosch doing buttercream - I can't imagine doing fondant in it!! That's fantastic 🙂
EBONY
Loved this recipe. It was so simple, fun and quick to whip up! Thanks for sharing
Rose
Thanks Ebony!
Kimberly Wilson
Thank you for posting these detailed instructions! You are such a big help and I'm so greatful!!!
Sid
My sister told me about marshmallow fondant and when I googled it, your site came up. I've got it bookmarked now. I bake, decorate and donate a cake every other week to our local Legion for a cake raffle which raises money for community projects to benefit everyone. I've been wanting to play with fondant for awhile, but hesitated to buy it cause it was way expensive. Thanks. I also think you covered just about every question I might have.
margaret
Can you use a Mixmaster kneading paddle to knead the marshmallow fondant? (so you don't make a mess or burn your hands?)
Dawn
Are you able to use this fondant right away after you make it? I guess the question is how long do you need to let it rest before you are able to work with it some more?
Thanks!
Rose
I like to let it rest overnight. 🙂
Emily
I am going to attempt making this...my first time making my own fondant. I plan on using a whipped cream cheese frosting to fill the cake. Do you think that would work okay to crumb coat the cake? Or should I crumb coat with a buttercream? I can't wait to try this out! Fingers crossed that it works out.
Rose
If you use a typical cream cheese frosting, it will likely be too soft. I have a stiffer recipe here: http://rosebakes.com/adventures-in-baking-cream-cheese-buttercream-for-decorating/.
Emily
Thank you! I will definitely try that one. One more question. Should my ball of fondant hold it's shape? It came together pretty well, but before wrapping it, it started to go slack like bread dough would. Thank you for your help!!!
Rose
That's perfectly normal when it's first made - it will firm up more when it rests!
Emily
Oh good! I hope it all comes together the way I'm envisioning it.
Emily
Also, how do you recommend rolling it out? I don't have a mat. Should I use a greased surface? Or dust my surface with powdered sugar? I'm trying to remember how I've seen it done in the many baking shows I watch.
Rose
Before using the Mat, I'd use cornstarch on my countertop.
Carla
Just wanted to say that I loved your post on marshmallow fondant. I'm glad I read all of it as well your FAQs. I didn't have nearly as big a mess as I was expecting.
Also I wanted to share that I didn't microwave my marshmallows.
I don't have any glass or plastic mixing bowls, just metal. So instead I placed the bowl over a pot of water the stove and melted the marshmallows that way.
It worked perfectly.
Now I'm just waiting to see how it all turns when I use it tomorrow.
Thank you for all the tips throughout your post.
Morgan
Have you ever tried coloring this with a powdered color? If I mix it with some water to make paste would that work?
Rose
I have not, but I suspect it would work well.
Angela
Thanks for this recipe. How long in advance can I make s cake with fondant icing? And how do I store it? I’ve read to box it in cardboard and put in fridge a couple days is best. Thanks for any info!
Frances
Thank you so much Rose, really appreciate you.
Kat Mach
Have you tried doing this in a kitchen aid with dough kneading attachment?
Rose
I did not have a good experience when I tried that. My motor started to smell like it was burning up. But I have heard of others who were able to do that. So I'd say proceed with cautiona and at your own risk.
Rose
It didn't work out well for me.
Samantha
Hi! I've never made or worked with fondant before, so I could really use this recipe! I am planning to make my first unicorn cake in the next few months, and I was just curious how much fondant you think I would need as I'm not covering the whole cake, just making a horn, eyes, ears, and glasses. Do you have an estimate I could go off of?
Rose
One batch would be more than enough. Probably half a batch. But note - the ears and horn will not stand up and dry hard using mmf only unless you add tylose to it.
Samantha Gallatin
Thanks so much!
Anna
Just tried this with my step daughter and it was a ton of fun and actually turned out pretty good:) were practicing for my other daughter's birthday party. The only thing I'm wondering is does it always come out so greasy? It tastes great and was smooth but very shiny and greasy looking.
Rose
You may have used too much shortening on your hands or surface? But you it will absorb as it rests - mine is never greasy!
Almarie
I tried making marshmallow fondant last week using the very same method. What I liked about your post is that you provided visuals along the way. There's nothing worse than trying something for the first time and not know how it is supposed to turn out. My fondant was mighty sticky. I thought I had done something grossly wrong. I only needed to color it black to make the cleats/studs on a yellow& white soccer shoe topper. I will try making it again as it's more economicable now that I know how it is supposed to look along the way. Thank you very much.
ray
can you use this as a center filling in home made candies
Rose
Hmmm - I'm not sure. I think it might be too stiff.
Geethani
Thank you so much
Adi
There's something wrong with your site. I've been trying to read through this post as well as the one on unicorn cake with cake pops. I can only stay on one of the pages a limited amount of time before it kicks me to and add page and won't let me go back Or do anything else until I closed that tab. If it happens much more I'm just going to find another recipe.
Rose
Are you still having the proble Adi? If so, I need to notify my ad manager. Thanks! You can also email me at rose(at)rosebakes(dot)com.
Susan Zawodny
Hi can you use marshmallow fondant to make flowers or is it to soft ? Thanks Susan
Rose
It's usually too soft unless you add Tylose to it.
Debbie
I love the receipe. I noticed I get some small balls if powdered sugar as I'm kneading, did I miss a step?
Rose
Hi Debbie - that sometimes happens if I use certain brands of powdered sugar. The only way to 100% prevent it is to sift the sugar. We almost never have this problem using the Walmart brand (Great Value ) powdered sugar, but you might want to sift anyway if you're having this issue.
Lorraine
Hi there.
I have tried your recipe several times over the last couple years and it tastes delicious. However, when I make it, it comes out very 'runny'. There is no need to knead it as it stirs well with a spatula. Every time I make it, I double check the ingredients. I use the weigh scale as suggested. I 'pour' it onto the plastic wrap and double wrap it, etc., and after a couple days on the counter it has firmed up some. Just wondering what the texture would be like it it come out as your pictures show, or if anyone else has experienced this problem.
Thanks very much for any help you can provide.
Rose
Lorraine - I can't imagine what's going on. Mine has NEVER been runny and we've made it hundreds (thousands?) of times. As you can see in my pics, mine is a stiff dough.
Belinda
Thank you so much for all the tips and the recipe. Looking forward to making my first cake using fondant. And I want it to be tasty.
Debbie
I was planning to use my kitchenaid to using mix dough hook. I have a pasta attachment I was hoping to roll small amounts. I realize kneading is important. Very informative site thank you
Linda
Help... I'm trying to make the fat unicorn but he keep not holding form. I knead confectioners sugar in but use shortening while handling so it doesn't stick so puts me I beleive back to square one!!
Help please.
Rose
You need to use gum paste for that - or add tylose to the marshmallow fondant so it'll hold shape.
Beth
Hi! Are you using 10 ounce bags of mini marshmallows? Thanks!
Rose
No, I use a pound, or 16 ounces.
Sharon
How long will a marshmallow fondant covered cake hold up before it needs to be served? Or in other words, how far in advance can I prepare the finished cake? Does fondant stay soft or does it get hard after it is rolled and placed on a the cake? I am making a wedding cake for 100 and don’t know if I should try fondant or use buttercream frosting.
Rose
Fondant can be made weeks in advance and kept in a dark, airtight container - NOT refrigerated. I would not recommend putting in on cake more than a day (maybe 2?) in advance. It will get harder, the longer is sits.
Amanda
Hey there! I’m wondering if I lost too much confectioner’s sugar if my fondant has turned into a blob on the mat, when trying to roll it into a ball..
Lisa Martinez
I’m doing a bark wedding cake, will your fondant work for that? I have the bark mold. Would I need to put anything in the mold so it don’t stick?
Rose
Yes! I've used it for that exact design here: https://rosebakes.com/woodland-animals-cake-arrows-birch-tree-tiers/
Cheka
What is the best solution if your fondant is cracking? Will MMF crack when used to cover a cake? How can i make fondant that doesnt crack? Thanks in advance and thanks for this post! Very insightful
Leigh
Hi Rose. I just mixed up a batch of your marshmallow fondant. I’ve made it once or twice before with another recipe, but wanted to branch out. I’m a bit stymied, however. I used 1 lb of marshmallows, Jet-Puffed minis as you suggested. I had to add waaaay more 10x sugar though. It was a gloppy mess. Could you have meant 10oz of marshmallows, as it comes in 10oz bags rather than 1 lb., or did I do something very wrong?
Rose
No, I use 1 pound of marshmallows and 2 pounds of powdered sugar. I've made it hundreds (if not thousands) of times with no issues.
Lori
I have just the opposite problem. I’ve made several different recipes many times, and this is the first time making your recipe. Obviously, most of the recipes are very similar.
The more I knead it, adding more shortening as I go when it becomes sticky, the dryer it seems to be getting and much less pliable. I have kneaded it for at least 10 minutes. What could the problem be? Thank you.
Mary
Hi Rose,
Love this website, thank you! I have a client (I'm a caterer who loves to bake) and she is requesting a dairy free double tiered red velvet wedding cake with dairy free quilted white frosting.....I could use some professional advice!
Rose
Hey Mary - I'm sad to say I have zero experience baking dairy-free anything.
Penny
Rose, thanks for you tutorials. I enjoy reading them even when Im not baking. I do have an MMF question. Just made my first batch. It is resting. When should the xylose be added and how. Im making stand up bunny ears and I put it to rest without adding the 1-2 teaspoons xylose like I you said. I read thru the comments again and I didn't see how/when to add the xylose. My apologies if you answered already.
Penny
Rose
I never need a whole batch to have tylose, so I usually add it to the fondant, after it's rested and just before making whatever decorations I need to stand up.
Marigrace
I have successfully made the fondant (hopefully) and it's sitting for a couple days before I make the cake on Saturday. Now here's my question... how do I USE the fondant to decorate? Rolling it out? Cutting it? Removing it from the countertop and onto the cake?
Rose
I recommend going to this post and signing up for a free trial of Amazon Prime, then reading my book for free. I have a whole chapter on using fondant. You could also sign up for a free trial of Bluprint and watch some classes on using fondant. Details for that are here.
LUANNE BROOME
When I want a true red or true black, I use a powdered food coloring that I get from Mary Carters in Memphis. Have you tried powdered coloring in you MMF?
Rose
I have not. But I hear great things about it.
Kassandra
In your experience, is there a reason why you prefer using more oil and water in your recipe and oil to damper down the stickiness with vs. less oil and water and using powdered sugar to absorb the stickiness?
Any type of fondant is new to me so I’m not sure if it works a bit like air dry clay or joint compound where having more humidity at first and allowing a slow dry results in less cracking? Or if it’s just taste preference? Something else?
Ciara
Hi!! I’m sorry, this question may have been asked but I really can’t read through every single comment. I do not have a kitchen scale, so how would I go about measuring out 1 lb of marshmallows? Can I measure it out by cups?
Rose
Usually you can buy 1-pound bags. If not, it's roughly 8 cups.
Jean
Hi Rose! I'm a newbie baker. I'm seeing mixed instructions online. You said to let the fondant rest before using - but can the fondant be used right away? Some bakers say to set in the fridge overnight but don't explain why. What's the difference?
Rose
When the fondant is first made, it's warm and therefore softer and tears more easily. That's why I recommend letting it rest overnight so it can cool and be pliable without being too soft. I have refrigerated the fondant in the past and found it more fragile and it cracked more easily. For that reason, I no longer refrigerate it.
Carla S
Hi! First, thank you, thank you for your patient, detailed explanation. You are wonderful. My issue when I've tried making MMF is that (due to the shortening) the finished product comes out glossy. Any recommendations on making it look more matte? Thank you so much!
Rose
Roll it out on cornstarch.
Miriam Hutchings
I would love the printable version of this recipe please, it came as a recommendation from a friend in a cake group
Liammaison
nice
Cherri
Sorry if this question has already been asked but can you use powdered coloring like master elite?
Thank you
Rose Atwater
Absolutely!
Gina
Hi Rose,
I really need advice I bought Satin Ice Fondant for a wedding cake for this coming Saturday, but I’m getting so frustrated because it seems like it keeps getting Elephant skin and keeps tearing, what am I doing wrong?
Rose Atwater
Aww, I'm sorry you're having trouble with it. Unfortunately, this is a common complaint with Satin Ice. You might try rubbing some shortening into it.
Margo Hunt
looks yummy like to try it.
Alan Lee
Good post guys!