View Full Version : Marshmallow Fondant
02-02-2007, 05:55 PM
I am making my mom the Elegant White Cake from the KA Baking Companion for her birthday. I think white frosting is best with white cake and this is my opportunity to try marshmallow fondant. Do I need to put a layer of buttercream under the fondant?
02-02-2007, 06:40 PM
It is a good idea to do a crumb coat of buttercream before putting the fondant on the cake. It will seal in the crumbs and give the fondant something to stick to.
02-02-2007, 07:28 PM
I loved working with MMF! Have fun. :) I find my KA to be indespensible for this task ... A crumb coat is definitely something you'll need to do, but with the fondant going on top, so many of the typical buttercream-smoothing concerns are greatly alleviated!
02-02-2007, 07:34 PM
Thanks Ladies! Buttercream crumb coat it is. MK - You are the one who inspired me to try the Marshmallow Fondant :)
02-03-2007, 07:02 AM
you need something that will help the fondant to stick to the cake and smooth out the cake. You can use any icing that works with fondant (not for example and whipped cream icing which has too much moisture and will cause your fondant to melt - at least standard fondant, not sure about mmf). You can also use ganache or even a fruit glaze.
02-03-2007, 03:48 PM
Are any of these tried and true for anyone?
1 cup miniature marshmallows (melts quicker)
1 tbsp water
1.5 cups powdered sugar
Melt marshmallows in microwave (20 to 30 seconds for small batch) or in a double boiler. Combine water and knead in sugar until the "dough" is not sticky. use dough hook but you can probably use your hands. You may need to adjust sugar and water amounts - it often depends on the humidity.
16 oz white mini-marshmallows*
2 tablespoons water
1 to 2 teaspoons corn syrup (optional)
2 pounds confectioners' or powdered sugar (approx. 8 cups) or more, as needed, sifted (measure and then, sift)
½ cup Crisco shortening or more, as needed
* If using large marshmallows, add 1 teaspoon more water. 100 small = 10 large
1. Melt the marshmallows with the water: In a large microwave proof bowl, pack in marshmallows and add the water. Microwave on high for 20 to 30 seconds at a time, just long enough for the marshmallows to soften and puff up. Stir with a greased (use Crisco) heat-proof rubber spatula or greased wooden spoon, until it is well combined. At this point it looks kind of soupy. BE CAREFUL! The marshmallow mixture is very hot when comes right out of the microwave and will stay hot for awhile!
NOTE: You can melt the marshmallows and water over a double boiler. I have placed the ingredients in a stand mixer bowl and placed this over simmering water. Be careful because the mixing bowl gets really hot. Then, after the marshmallow mixture has melted, let it cool slightly, and then clip the bowl onto the stand mixer. (No muss, no fuss!)
If you melt the marshmallows and water separately, you can mix this in a stand mixer. Make sure you grease the mixing bowl and paddle attachment with Crisco shortening. Then, scrape the microwaved marshmallows into the mixing bowl with a greased (use Crisco) heat-proof spatula. Be careful - the mixture is extremely hot.
2. Stir in corn syrup with a greased (use Crisco) heat proof rubber spatula.
3. Add the powdered sugar: Sift powdered sugar over the melted marshmallows, one or two cups at a time. Fold until all is incorporated and it is no longer sticky. Take mixture out of the bowl when it gets to the point where most of the sugar is incorporated and knead it by hand on the countertop.
NOTE: You can also use a stand mixer with the bread-hook attachment to knead. Grease the hook attachment with Crisco before clipping on. Mix on low when adding the powdered sugar slowly at the side of the bowl. I always finish with a good hand kneading, though.
4. Knead the mixture: Grease your hands and the countertop with Crisco -- use a LIGHT coating; a little goes a long way; if you use too much, the MMF will become sticky. With a greased heat-proof rubber spatula or greased wooden spoon, scrape the bowl of marshmallow/sugar mixture on the countertop, in the middle of the greased spot. Continue to sift the powdered sugar, 1 or two cups at a time, and knead after each addition.
If the mixture is still too hot, use a greased heat-proof rubber spatula or greased wooden spoon, to essentially fold the ingredients together on the countertop.
Re-grease your hands as necessary. The mixture will become quite stiff. Add enough powdered sugar until the mixture becomes pliable and firm, smooth and elastic. This takes roughly about 5 - 7 minutes by hand. Form into a ball. Preferably, let rest overnight in an airtight container before using.
NOTE: You can continue to use your stand mixer with the bread hook attachment to knead the mixture. Keep the speed on low. This takes roughly 3 minutes by machine. I always finish the kneading with a hand kneading of 1 minute, as well. Make sure your lightly grease the work surface and your hands with Crisco.
TO ROLL: Roll about 1/8-inch thick -- the thicker the fondant, the harder it gets when dried on a cake. Use a dusting of cornstarch instead of powdered sugar to roll on. A thin coating of Crisco works well, too.
TO COVER A CAKE: How to cover a cake with fondant. Coat cake with a light coating of buttercream, jam or jelly. Do not use whipped cream or an icing that needs refrigeration as Marshmallow Fondant does not hold-up well under refrigeration as it is essentially sugar.
When trimming MMF, it will shrink. Trim it right below the cake board so when it shrinks, it will be the perfect length.
02-05-2007, 09:20 PM
I made the second recipe you posted. It was probably user error, but mine did not come out perfectly smooth (parts of it were kind of pitted looking, if that makes sense). I was able to cover those parts with other decorations, though, so it wasn't really a problem. One of these days, I'll try making it again to figure out where I went wrong.
Have fun :)
02-06-2007, 07:21 AM
Here's the one I've used. (http://whatscookingamerica.net/PegW/Fondant.htm) It's basically #2 with no corn syrup.
The pitting might have been caused by powdered sugar clumps. You can do the sifting the Alton Brown way, by sifting it all over a flexible cutting board, then pulling up the sides to make it a little sugar-chute to pour into the KA bowl. (He uses rubber bands to keep the chute curved, but whatever. ;))
The shortening definitely helped, since those marshmallows are super sticky.
Save some MMF to make little sculpted figures. It's like yummy play-dough.
02-06-2007, 10:09 AM
Thanks for posting that link MKSquared! I liked how descriptive she is about how the texture should be at every step. I actually did sift the powdered sugar, but it seemed like there was too much? My MMF was really dry and I hadn't added all 8 cups of the powdered sugar yet so I'm thinking next time I will try adding more water to keep it stickier and see if that helps.
Luv to Cook
02-06-2007, 12:22 PM
I use the recipe MK posted. Definitely make sure the sugar is really well sifted, and I always let it rest a bit before using to help with the pitting.
You are going to love it and it tastes SO much better than what Wilton puts out!
Powered by vBulletin® Version 4.2.0 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.