Tuesday, September 14, 2010

Recipe: Marshmallow Fondant (MMF)

Below is the recipe I've been using to make MMF including hints, tips, lessons learned along the way.  The original post is under the Notes page on my Facebook Page.  As requested by a fellow "caker" (as I like to call us), I am also posting it here on the blog for ones who do not have access to Facebook.  It is so simple to make, tastes so much better than store bought fondant and is much more economical.

Marshmallow Fondant (MMF)
- 16 oz Bag Generic Mini Marshmallow’s (not Jet Puffed, although some only use Jet Puffed, I favor the texture and workability of the generic ones...either way, just be sure they are FRESH)
- 2 lbs C&H Powdered Sugar, Shifted to remove any lumps (abbreviated "PS")
- 2 Tsp Water (you just need a little bit sprinkled over the marshmallows to help with melting)
- Shortening or Crisco (keeps the MMF from sticking to surfaces) - no more than 2 Tbsp
- 1 tsp Light Corn Syrup (optional, makes it more pliable when adding color)

Directions:
1) Coat a microwave safe bowl with 1 Tbsp shortening, add marshmallows, sprinkle with water.

2) Coat a spatula really well with shortening.

3) Microwave for 30 sec intervals, stirring really well with the spatula in between each interval. DO NOT microwave for more than 3 intervals (it will break down the marshmallows and you end up with a ton of air bubbles in your finished product). Stirring really well will help distribute the heat and melt the marshmallows thoroughly.

4) If needed, add any flavoring or color to the melted marshmallows (see Hints below). You can always add more coloring to it as you are kneading in the PS so don’t worry if you don’t get the color you want initially.

5) Grease a table or counter top really well with shortening and add ½ of the PS onto it. Create a well in the PS and pour the melted marshmallows into it. Grease your hands with a coating of shortening and knead the powdered sugar into the melted marshmallows (work fast, you don’t want the marshmallow to cool and see Hint #1 and #7  below).

6) Keep rubbing more shortening into your hands as needed. Add more powdered sugar and keep kneading until it forms a smooth ball of dough and is no longer sticky (feels a lot like play dough). Coat the dough really well with a thick coating of shortening, cover in saran wrap tightly, cover again in a 2nd layer of saran wrap and store in an air tight container or Zip Lock Bag overnight (sugar incorporates and any lumps melt away).

7) Knead again until soft before using it: If too dry, add a few drops of water or if sticky, add more PS.

Notes:
1) I have never used the entire 2 lbs of Powdered Sugar. Depending on the weather and humidity, I use anywhere from 1-1/2 lbs to 1-3/4 lbs.

2) Optional: When making colored MMF, add a tsp of Light Corn Syrup to the MMF as you are kneading in the PS. It makes it more pliable especially if you make darker colors. When I make white, I don’t find a need to add the Corn Syrup.

3) You can store the MMF at room temperate for about 3 months, in the fridge for a couple months or in the freezer for a very long time. Just keep it wrapped and let it come to room temperature before using it. If really hard, zap in microwave for about 10 secs to soften it slightly then knead by hand.

4) You can make the MMF by using a powerful KitchenAid with a dough hook, coat bowl and hook really well with shortening. I personally like doing it by hand; you can feel if the dough is the right consistency.  When I've used the KA, the PS gets compacted along the bottom and sides of the bowl which I have to scrap off leaving large lumps of PS in the MMF...not good, plus more dishes to wash after wards.

5) If the MMF is too stretchy, let it sit uncovered for about 5 minutes to cool down and settle a bit, you may have overworked it and got it too warm.  Also, MMF will take more PS if too warm so don't add more than the 2 lbs or else you'll end up with a big, lumpy, crumbly ball once completely cooled.

6)  Different brands of marshmallows give you different shades of off white as well as texture.  It may take a few batches to find one you like and works best for you.  To get MMF really white, add a few drops of bright white gel or icing colors to it.

Update Sept 2011:
7)  Don't use more than 2 Tbsp to make your MMF.  I usually use about 1 to 1 1/2 tbs to coat the bowl to melt the marshmallows in, the spatula, the work surface and my hands with.  If you use too  much shortening, your MMF will be really soft, sag and droop.  Use only enough to keep it from sticking and no more - the less you use the better the texture of the MMF.  Also, I read somewhere long time ago that shortening breaks down the MMF so if you need to make it more pliable, add a tsp of light corn syrup or glycerin instead.

Hints:
1) Don’t dig your hands into the melted marshmallows or else you will get a big, sticky mess on thy fingers. You want to FOLD the PS into the melted marshmallows while keeping a layer of PS between your hands and marshmallows and after doing this a couple times, you will be able to handle the marshmallows without it sticking like glue to your fingers. If you do get a sticky mess on the hands, rub them with PS and it will peel right off.

2) Use flavored jello’s to flavor and color you MMF. Add a large, 6 oz box, of Jell-O Mix into the melted marshmallows and stir it well and quickly to melt the jello into it.  Or you can also use Candy Melts. I haven't used the melts yet I am eager to give it a try soon.  

Nov 2010 Update:  See post about making Red MMF with Red Candy Melts =)  Worked wonderfully!

3) Dark colors become darker over time, so be sure to give yourself 2-3 days to get the shade you need and to allow the colors to mature completely.

4) Red MMF:  As difficult as everyone says it is to make red, I am glad to say that I have succeeded (see Ferrari Cake). How? When the marshmallows are melted, add 1 large box (6 oz) of Strawberry Jell-O Gelatin and stir really well and until it's not grainy (work fast, you don’t want the marshmallow’s to cool down before adding the PS). This gives the MMF a pink base to start with. Then added a ½ oz of the Wilton No Taste Red Icing Color to it. Kneed in the PS and add more of the red coloring a little at a time. Don’t worry if it is not very red; Dark colors darken over time. Coat the dough with shortening, wrap tightly and store in an airtight container. Let it sit overnight. On the following day, knead the dough more and add more red as needed. For the red on the Ferrari Cake, I made the MMF 3 days ahead, kneaded more red into it on day 2 and let it just sit and rest until I used it on day 3. It smelled and tasted deliciously like strawberry jello!
Red Ferrari Cake covered in Red MMF made with Strawberry JELL-O and Wilton No Taste Red
(the shine is due to rubbing the cake VERY lightly with with a TINY bit of shortening - letting the heat off you fingers melt and spread the shortening evenly around)

Closeup of the JELL-O MMF
Update:  I've been getting comments on how some of you are getting a grainy MMF when using the jello mix.  Be sure to use the JELL-O brand - I've used a generic brand before (see Denture Cake below) and the sugar didn't melted completely and left the MMF grainy feeling, almost like it had some tiny specs of sand it.  Please mix the JELL-O really well and completely into the melted marshmallows.  Above I added a closeup of the red MMF made with JELL-O (Ferrari Cake).  If you look really close, you can see some tiny, darker specs randomly around the cake that are only noticeable up close (really up close, this is the only photo I was able to find that it showed up on).  Even though there are some tiny darker specs, the MMF was still smooth and not grainy.  Please keep trying and if it doesn't work for you, don't give up.  You can also get dark and bright colors by using the candy melt method.  HTH!

Dental Cake make with a Generic Brand of Strawberry Jello Mix and a tiny bit of Wilton No Taste Red
(MMF was grainy)
Closeup of the Denture Cake right after it was covered and before it was dusted off and cleaned off.

69 comments:

  1. omg your red MMF came out amazing! i've been slacking on making my own fondant recently, but i think i should try it again - and i'll try your recipe <3

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  2. Thanks for sharing the recipe. I have yet to try it. And of course, your cake looks FABULOUS!!!! Soooo flawless!

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  3. Thank you Cara and Rylan for the lovely comments! Rylan, you are amazing and I am in awe over all of your creative cakes - Wow!

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  4. hi angela this is isabella and i just finish making your mmf with the jello and my jello didn't melt with the marshmallow its grainy you can see the powder of the jello i dont know what to do please do you have some advice for me thanks!!

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  5. Hi Isabella. So sorry to hear that. The jello needs to be stirred into the melted marshmallows really well and until completely melted - I don't think there anything you can do to it once the PS is added to get rid of the granules. Did you use the JELL-O brand or a generic brand? I've noticed the branded one melts easier/quicker. I've used a generic once and no matter how much I stirred, it wouldn't melt all the way and my MMF was grainy.

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  6. thanks for your answer angela but now a day later it smells and taste really good i added some electric pink and halve purple color and you can't see the grains of sugar of the jello next time i think i will take the time to really mix it until it disolves... pretty good for my first time using this recipe ...yesterday i panicked lol...do you think its a good idea to put the jello in the food processor to make it like really powder?????? and then add the jello to the melted marshmallows??... again thank you veryyyy much for this recipe i wish i can send you pics of my cake and cookies its going to be all princess,tiaras theme for my daughter that's turning 2 this sunday im so exited to see the reaction of my family with this fondant recipe
    thankssssssssssss angela you rock!!!!!!!!!

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  7. Doesn't it just smell and taste delicious! Maybe try the food processor and let me know how it works out. I'll love to see a photo. Good luck!

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  8. I tried making this but I can still feel the sugar after kneading what can I do?

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  9. Try to let it sit a day or 2 in the fridge and see it'll dissolve (let it come back down to room temperature before using it). I don't really know of anything else you can try to do to get rid of the graininess.

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  10. It worked thank you so much =D

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  11. Hi
    I am new to this and I just wanted to know if MMF was easy to make people out of?I am making a Ben 10 cake for my son and are having a hard time thinking of what to do.your cakes are so great I was wondering how do u get your ideas?
    Thanks
    Anna

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  12. Hi Anna, You can mix Tylose or Gumtex into the MMF to make it into gumpaste (helps it dry faster and harder). It is a little more difficult in that you need to make all the body parts and let them dry separately for a day or 2 (depending on the thickness) then assemble it all when dry. If you try assembling it while the MMF is still soft, everything will sag and droop from the weight (be sure to create the holes in them for a piece of spaghetti or toothpick to be inserted in them for support - I've made some Starwars Characters and a little sitting baby with MMF. Use piping gel to attach the pieces together. Modeling Choc is a lot easier and dries instantly plus you can build the entire piece all at once and not worry about sagging or drying time - something to consider.
    Thank you. I've got a wild imagination always trying to do something different. Whatever theme I do, there's a ton of research and watching the shows to get a feel of the theme and sketch away until I like what I have. All the little details count.

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  13. I've made MMF with white chocolate and it's fantastic. I want to try the jello...sounds amazing. Could you dissolve it first in a little hot water?

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  14. I haven't tried dissolving it in a little bit of water and I actually want to try. Please let me know how it turns out.

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  15. I love the chalic that you made, can you please tell me what product you used to make it with? MM Fondant??
    Thanks
    Tammy

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  16. Tammy, I used MMF and added some Tylose to it which turns it essentially into gumpaste. I just sprinkle about 1/4 teaspoon to a golf ball size of MMF, knead it in and use.

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  17. Hi Angela your cakes are amazing. I wonder if you can help me ? I have followed the directions on several mmf recipes but I cant seem to get it not to be so sticky. It sticks so bad that I cant move it after I roll it out. I have put so much ps under it as well as shorting but nothing seems to help. What am I doing wrong. I used 2 pounds of ps each time.
    Thanks for any advice you may have.

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  18. Hi Denise - How much water are you using? The entire 2lbs of PS is alot and I've never used it all. Are you letting the mmf rest overnight before using it? I've never had a problem with stickiness with my MMF so it's hard to say why - I'm thinking too much moisture (water or humidity). You can also dust the surface with corn starch too to help with it not sticking to the surface, the mmf should just glide over it.

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  19. Hey Angela!
    I've made MMF using an identical recipe to yours several times. I'm having the opposite problem that Denise has, once I make the fondant it has great texture and is very pliable. After letting it sit in the fridge overnight, and bringing it to room temperature, the pliability is gone and the MMF breaks apart if stretched. I've tried using less and more PS, and have even tried using a little more corn syrup, but the results are the same (almost)every time. I'm hoping you might have a suggestion on how to fix this, I love the taste and simplicity of MMF but it drives me nuts trying to cover cakes with it! I just don't want to give up on it. Thanks in advance!

    FYI- I do use generic brand marshmallows :)

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  20. Hi Jess - Maybe the type of marshmallows? I've noticed that different generic brands act differently - maybe try a different brand and see what happens. I have certain brands I avoid and others I love and are consistent.

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  21. I had a MMF disaster yesterday and don't know what I did wrong. The only differences from your recipe was I didn't use as much PS and one batch I had to use regular sized marshmallows. Fondant had tons of tiny air bubbles. I'm pretty sure I needed to use more PS as the fondant kept sticking to my counter (despite having crisco and PS on it) and it ended up getting sticky to the touch after it had been on the cake for a while but what could have caused the air bubbles?
    Thanks
    Veronica

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  22. Hi Veronica - Air bubbles equals the type of marshmallows. Jet Puffed and the ones made by a certain, local grocery store always give me air bubbles which is why I don't like using them. The size of marshmallows does not matter, it's just easier to melt mini's than regular ones. I have noticed quite a few other MMF cakes that look moist and are stay tacky and I don't know exactly why. Mine always dry smooth just like regular fondant - maybe the humidity or too much moisture around? If they've been in the fridge, the mmf will be tacky from the condensation but in 2-3 hours, it's dries up and is perfectly fine. Hope that helps answer your question.

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  23. hi! your results are awesome and i was trying to replicate it today and so far i have it at a hot pink so i'll let it rest til tmr but already the fondant is a very very soft ball??? its definitely not harder like the other fondant i've made today. is it because of the jello and if so, will it just naturally harden by tmr or do i need to add more of something to it? thanks!

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  24. Hi Jane - Is the MMF still warm - did you just finish making it? Once cooled and rested, it should become a little more firmer.

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  25. i forgot to mention that i just went to look at the fondant and it has the texture and look of a marshmallow...i even tested rolling it and it pulls itself back together like a marshmallow that's super cracked.

    even tested a little bit of it by kneading and adding a bit more icing sugar but to no effect.

    no, it isn't warm anymore. i made it around 2pm and now its 9pm so its been quite some time. left it in my kitchen where its most cool too...poked at the rest of my fondant batches and those are firm.

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  26. Jane: 2 things and I can't tell without touching and seeing it. 1st you may have added too much shortening to it and it's too pliable but only if the MMF feels a little moist. I would add more PS to it (test it out with a small piece first). 2nd, if the MMF feels dry and almost breaking or cracking when you roll it out but shrinking back, it needs to become more pliable. Either add a few drops of Light Corn Syrup or glycerine to it and knead it in to bring it back to the right texture.

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  27. Thanks for the quick responses! I didn't add any shortening to it (I usually just have a bit of powdered sugar on my hands and deal w/ the slight mess it leaves on my hands). Although it is soft like a marshmallow, it isn't dry. The cracks on it are exactly like when you roast a marshmallow, it's really quite odd. Maybe I'll just retry w/ another batch tmr.

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  28. I ended up going to buy the candy melts to use your other method suggested and that worked PERFECTLY! so thank you so much! :)

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  29. I'm glad it worked out Jane! Whoo hoo!

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  30. This sounds like a great idea. You've probably listed the amount of candy melts needed somewhere but I can't find it. How much of that do you need for a 10 oz. bag of mini marshmallows? I can't wait to try your recipe.

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  31. Hi Denise - 10oz Mini Marshmallows, approximately 1.5 lbs PS, 4oz Candy Melts. I have more info about the candy melts mmf here: http://sugarsweetcakesandtreats.blogspot.com/2010/11/recipe-red-marshmallow-fondant-mmf.html

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  32. Hi the is Kari, when you finish making the MMF and wrap it in cling wrap, do you put it in the frig or leave it out on the counter the first night?

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  33. Hi Kari. You can put it in the fridge or leave it out at room temperature. If you do put it in the fridge, let it sit out and come back down to room temperature before using. It just needs to rest before being used so the sugar gets fully incorporated into the MMF.

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  34. Ok, thanks. Kari

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  35. I was just wondering which method you think works best for red, the candy melts or jello.

    Thank you.

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  36. Saluna - personally, I like the speed of ease of getting red with the candy melts although the jello version tastes super yummy.

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  37. I made a few batches of your fondant. One was the jello one and it was terribly gritty and very stiff after making it. It was hurting my wrist just to knead it and I had to put all my weight into it. I was a little concerned but tonight (one day later) I went back to it and kneaded it some more, added a little water to it and it came back and looks wonderful. I think the key is to let is sit overnight. I also made the red candy melts version and it turned out great but I didn't end up using anywhere near the amount of PS is called for. What type of texture should it have. My very first test batch was kinda like a firm playdoh. I haven't used fondant before so I have nothing to compare it to. I tested that batch out and it did firm up after sitting out in the air. It rolled out very smoothly. I am wondering if it is really this easy or I should be trying to add in all the recommended amounts of PS? I also make a batch with dark chocolate candy melts and a little cocoa and it tastes wonderful. I am making a guitar cake for my son's first birthday and I can't wait to try my hand at fondant. (I am making cupcakes to in case the fondant is a huge fail, lol)

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  38. Hi CadensMommy - MMF or Fondant should be a little bit firmer than playdough but not too stiff that it's hard to knead - you can warm it up for about 5-10 secs in the microwave to soften it up a little bit and make it easier to knead. Don't worry about not using all the PS, it's more about getting the right consistency - if it has too much, it'll crack and crumble, if it has too little, it'll be sticky, moist, and sag/droop. As for the firming up, if you want to make decorations with it, mix it with some tylose or gumtex to help it dry harder and faster - straight MMF will take a very long time to dry out and won't hold it's shape very well (especially if it's humid). Good luck with your sons cake, and good luck with working with fondant for the 1st time =)

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  39. Thanks, I was concerned about not using the full amount of PS but it seems to have the right texture so I think it will be fine. I am excited to give it a try. It tastes so yummy that it has definitely changed my mind about fondant!!

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  40. Hi! This is Haley. I'm having a lot of trouble getting consistent batches of MMF. I made three batches tonight and the first was great but the second two were really grainy. It was as if the PS was lumpy but it had been sifted before kneading. Any ideas? The only variaion between the first and second batch was the marshmellows...could it be that the first bag was more fresh than the second? Or maybe I added too much sugar to the second and third batch? Thanks for your help!

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  41. Hi Haley - did you use a generic brand of PS? I find the generic type is more grainy than the C&H one. If you added too much, it would be crumbly. Coat the MMF with shortening, double wrap it, zip lock it up and let it sit in the fridge overnight to rest and let the sugar incorporate into the MMF. Tomorrow, take it out, let it come to room temperature then knead it and see if the graininess is gone.

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  42. Hi Angela- i did disolve the jello in a little bit of hot water then added it to hot melted marshmallows and it was perfect! No gritty texture and it smelled and tasted great!

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  43. Whoo hoo! Love hearing that the JELLO worked well for you! Doesn't it just smell and taste yummy?!

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  44. Can you please tell me how much MMF this recipe makes? Thank you!!

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  45. 1 batch makes around 2.5-2.75 lbs.

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  46. Hi! What would be the best way to make the MMF a black color for the top hats?

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  47. Hi Captain Skylark - the best way to make black is by using either black or chocolate brown candy melts or chocolate. I have a separate post about it that can be found above on my tool bar under the MMF Recipes and using candy melts.

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  48. Has anyone ever tried mixing in instant chocolate pudding to make the fondant brown? Would that work? If so, it would give it a nice flavor I would think.

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    1. Haven't tried the pudding and not too sure if it'll change the texture. I could see all the flavor possibilities if it works well. If you do try it, please let us know. Thanks

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    2. I haven't personally done it, but I've heard of using cocoa powder to give a chocolate flavor and tint the fondant brown - you'd have to experiment a bit.

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  49. Hi thanks for sharing the recipe! I want to try to make the chanel handbag cake with red color. My question is if i do the cake and serve it for the next day should i put the cake to the fridge? I try making cake before covered with fondant but when i put in the fridge there was like a oil melting in the bottom of the cake. Is that for the fondant? Thanks

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    1. Not sure what the oil can be from - maybe the cake, filling or buttercream? I haven't had it happen to me yet. You don't have to put it in the fridge - depends on the temperature in your home and the type of filling used. I haven't had my MMF melt on me from the condensation but I do hear that it is an issue for others (maybe its the recipe or the amount of moisture in your fridge - don't know). My cakes do form a layer of condensation when removed from the fridge but it dries up perfectly fine in about 3 hours hours (just don't touch it during this time). I have heard that you can also store your cake in the fridge inside a cardboard box and keep it in the box while it comes back to room temperature - the box helps absorb the moisture and not cause too much condensation. HTH!

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  50. Thank you for sharing your recipes for making colored fondant!I thought I was just going to have to buy the red! Now I can make it and will be economical and taste good! Love your work!

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  51. Thank you for sharing such beautiful work. I've made 2 Ferrari cakes now after googling it and finding your picture! It's one that my friends just love! Thanks again!!

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  52. I just made some MMF. However, I used both generic brand and Jet puffed in two different batches. I just used what I had on hand. The first batch was jet puffed ice cream cone marshmallows. I didn't follow your recipe exactly.....I just put in a few teaspoons of water and microwaved for 30 second intervals (it took 2) until the marshmallows were melted after stirring. Then I added powdered sugar and stirred until it started pulling out of the bowl. I then dumped it onto my surface, covered in powdered sugar and kneaded it, adding powdered sugar as needed until it was very pliable and stretchy but not sticky. It was not grainy at all. I also did this with some french vanilla flavored snowman jet puffed marshmallows with the same results. That made one chocolate and one vanilla flavored batch. The next batch was some generic walmart marshmallows, following the same method.....same results, not grainy at all. I am now doing a jet puffed batch with mint marshmallows. I have not had to use any food coloring as of yet. I was happy with the color of the chocolate fondant from the ice cream marshmallows, and the pale yellow color of the french vanilla snowmen. The white, of course is just white. I will probably add some coloring to that to make striped or tie dyed fondant, but I'll do that when I roll it out. I might add a little food coloring to this next batch to make them a bit redder for the mint fondant. Thanks for all the great tips, just wanted to add my experiences to all of these wonderful tips!

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    1. Awesome news Norine! Glad to see it worked out for you. Some brands of Marshmallows tend to be more fluffier and airy than others and I prefer it to not be that way but it still works.

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  53. Also, I did NOT use shortening for the stickiness. I sprayed the bowl, spoon, and my hands with olive oil cooking spray. It worked like a charm!

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  54. Hi Angela,
    Thanks for the recipe! I like the fondant alot, although I did have a couple of problems I'm hoping you can help with. I used Walmart brand marshmallows.
    When I went to use the fondant after letting it sit overnight, there was no elasticity to it at all. When I pulled it, it just fell apart. Even after kneading, it was still like this. I tried using shortening on my hands like I learned in Wilton classes, which seemed to help a bit, but I am wondering if you have a different solution.
    Also, there were TONS of air bubbles. I didn't notice them when I was kneading, but as soon as I started rolling it out all of these air bubbles came to the surface and I could not get rid of them.
    Any tips you can give would be much appreciated!
    Lee Anne

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    1. If the fondant lost its elasticity, it could be either too much PS was used or you overheated the marshmallows when melting it. You can try to revive it by adding some corn syrup or glycerin to it - these ingredients make fondant soft and elastic. Also, zap it in the microwave for about 10 seconds and knead it - warm fondant rolls out smoother and easier than cold fondant. As for the air bubbles, try to avoid folding the fondant into itself when kneading (traps air bubbles), you want to mash it and press it as you knead it, not fold it. Knead, knead, knead until the fondant is warm will sometimes get rid of the air bubbles as well as make it smoother and easier to roll.

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  55. I just have to thank you for this informative site. I must say I stalk all these cake blogs, youtube, cake central ect. and have learned more from this site then them all combined. I swore off MMF because it was so sticky and hard to work with. Last night I tried a batch with the candy melts and it came out amazing. I havent covered the cake yet but I loved it so far. The consistancy is great! This will save me so much money on those commercial brands and the color possibility is limitless. Next tonight I will try your method of icing. Thanks again. Can't wait to get my first news letter, I am a fan.

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  56. hi there! so nice! im just wondering how did you made the logo for the ferrari? i was going to do the same concept for my hubbys cake but got stuck on how to make the logo. pls help. thanks!

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    1. Hi switduchess. To make the logo, I size the logos on the computer and print them out on regular paper, cut out each letter/shape out of the paper, rolled out the fondant, dusted both the top of the fondant and the back of the paper stencil with corn starch then lay the paper template over the fondant and trace it out. I find it easier to score the fondant slightly with a sharp blade, remove the paper template, then trim off the fondant. I do all my cutouts this way. You can let the fondant pieces dry for about an hour to get a bit stiff then place it on the cake - that way, they don't stretch out of shape when you try handling them.

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  57. hi angela! thanks so so much for this! thanks for the idea! i was becoming so desperate with that logos aarggghhh!

    i will definitely try that! i love this color of your cake. im also planning to do a red covered cake, will be trying this mf with the powder jelo. it sounds interesting.

    thanks so much again.

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    1. The Jello MMF smells and tastes so yummy but it can be a little grainy (read my comments above about it). Another great and easy option is using colored Candy Melts/Chips. I have a post about that too:
      http://sugarsweetcakesandtreats.blogspot.com/2010/11/recipe-red-marshmallow-fondant-mmf.html

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  58. Tried recipe after failed attempts with Jello (grainy) So I got creative on the next batch- I replaced 3 TBl of water with 3 TBl of "Mio" one of those water flavoring additives my hubs loves... I used the strawberry/watermelon flavor for its bright Ferrari red. After all PS was incorporated I added my No taste red (maybe 1/4 tsp) and came out perfectly! I added the No Taste Red after a day of rest for the Fondant :) Next day added 1/2 and following day ,the day I was to use fondant, I added final amount.

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  59. Hi Angela What generic brand of marshmallow do you use??

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    1. For the past few months, I've been using the Kroger brand (bought at Ralph's out in California). I used to buy First Street carried by Smart & Final when i used to live close to one but now, it's not convenient for me to go there - their's a little on the off white side so I add a little bit of white gel coloring to it to get more whiter. Different brands work differently for everyone - you have to try a few to see what you like best for you and what works for me may not work for others.

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  60. Wow, thanks so much these recipes. Made my very first cake, ganache and fondant ever, and everything came out perfectly. The cake, of course, was a giant mess from top to bottom, but that was design and execution flaws of a rookie lol. It tasted superb though so it was a huge hit anyway. Thanks for being an inspiration. :3

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  61. Hello! I know this is an old post but I'm hoping youll still see this :) I'm hoping you can help me figure out how much mmf I need to make. I need one batch of red for a 9", blue for a 7", and just a bit of yellow for decorations. Do I need to make 3 full separate batches? would a single batch be enough for the 9? And that will be a lot of leftover yellow...any suggestions? Thank you!!!

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