Saturday, July 18, 2009

Step-By-Step Instructions For Marshmallow Fondant

As I prepared to make my marshmallow fondant this morning, I decided to capture the process on film so that I could then truly post some step-by-step instructions. So here they are:

Start with a 16oz bag of mini marshmallows and a 2lb bag of powdered sugar.

Sift the powdered sugar into a large bowl (this will help prevent lumps in your fondant later on).

Put the mini marshmallows into a microwave safe bowl and add 2 tablespoons of water.

Place the bowl in the microwave and heat in 30-45 second increments until the marshmallows are melted and you have a smooth mixture.

Add this point you can add in any coloring or flavoring that you desire. Mix it in well. The color below looks a little off because of the flash on my camera - the final resulting color was the purple shown at the bottom.

Then add in the powdered sugar. I usually add in about half of it and mix and then add more and continue mixing until it all starts to come together in a large sticky ball.

I then coat my counter and my hands in Crisco and lift the ball of fondant out onto the counter. I then begin kneading the fondant to further combine the sugar with the marshmallow.

When you're done kneading you should end up with a ball of fondant that looks like the one below. It will still be warm so you should coat it in a light layer of Crisco, wrap it in plastic wrap and refrigerate it for at least 30 minutes before use.

I hope that the images made the marshmallow fondant process more visual and easy to understand. If you try it out - let me know how you get on!

49 comments:

April said...

Thank you so much for posting this! Is there a type of food coloring you'd recommend? I know on some of the other websites depending on the recipe would determine which type of coloring you should use.

KidsCakes said...

You're welcome April! I use the Wilton gel colors. I generally recommend gel colors for making fondant as the liquid food coloring makes it too wet and sticky and the powdered food coloring makes it too dry.

Carrie said...

This is great... I had used your recipe before, but since it was my first time, I had a few cracks. also probably cause I didn't use enough of the crisco. :(


love the purple shade, too, btw!

Lesley said...

Can this fondant be used to create figurines? Also, if it can be used for figurines, how long does it last? (I'm wondering how far in advance I can safely create figurines for my daughter's birthday cake)

KidsCakes said...

Hi Lesley - Yes you can make figurines with this fondant. It is actually safe to make these weeks in advance but the fondant will turn hard as it dries. So if you want the figurines to be soft and edible then best to make them just a day or two before you need them. Hope this helps!

Anonymous said...

Wow! great recipe, I'm going to try it for my daughter's butterfly cake! Thanks for the tips! does it taste better than traditional fondant? what cake flavors does it compliment best? Thanks!

KidsCakes said...

Yes it does indeed taste better than most other fondants I've tried (and kids tend to love it). It is sweet but the marshmallow flavor is yummy. I've used it over yellow cake, chocolate cake, lemon cake and strawberry cake and it was good with all of them.

Anonymous said...

I'm going to try and make a nice Halloween cake. But my question is, how long do you refrigerate the actual cake for? And how much fondant should be made for a pretty large cake? This was a great set of directions and I hope my cake turns out to be nice! Thanks so much for posting this.

KidsCakes said...

I actually don't usually refrigerate my cake before covering it but I do let it cool right down to room temp. Then I cover it with a light layer of frosting so the fondant has something to stick to and then roll out the fondant. Make sure to let the fondant also cool to room temp as it will be warm out of the microwave. If you're short on time then you could place both your cake and fondant in the refrigerator for about 30 minutes or so to speed up the cooling process. Refrigeration also helps if you're working in particularly hot or humid weather. Hope this helps!

KidsCakes said...

Sorry - I missed your question about amount. This particular recipe will cover a two tier round cake in sizes 9 inch and 6 inch or a large rectangular cake with plenty left over. Marshmallow fondant rolls nice and thin since it's pretty elastic.

Xochtle said...

Wow, you've inspired me to make my daughter's cake for her upcoming Princess and The Frog birthday party!! :-) I just hope it comes out as well as I have planned in my head! LOL! Otherwise, Publix, here we come... :-)

About how far in advance can you make a fondant covered cake, and still maintain freshness?

KidsCakes said...

I generally make and cover the cake no more than 2 days ahead of time. But if I'm making fondant decorations then I often make those a week or 2 before. Have fun!

Anonymous said...

this was so helpful! thanks for posting about it. i have a question about when you are ready to roll it out before you cover the cake. do i need to crisco the table againas i roll it out so it doesnt stick, or will it be okay since it was just refridgerated? thanks!!

KidsCakes said...

Thanks for your comment! I do use a little Crisco on my work surface before rolling out the fondant as it tends to prevent sticking. You can also use a little powdered sugar but if you're working with colored fondant then I like the Crisco better as it doesn't leave white marks all over the fondant.

Xochtle said...

Well, your recipe was a HIT!! Thank you! Everyone commented on how gorgeous the cake was, and how DEEELICIOUS the icing was... when my daughter saw her birthday cake in the fridge this morning, all she could say was "Oh Mommy! It's beautiful! It's beautiful, Mommy!!"

I spent about 7 hours on my first cake, and my 5 year old's response was soooo worth it! :-)

hina said...

omg i love your work and i love doing for my kids and thank you for posting so many helpful tips this time i want to make a designer handbag cake for my sisters birthday do you have any pictures or any tip or idea would be appreciated thanks

KidsCakes said...

Hina - I don't have pictures of any handbag cakes but the one suggestion I would make is to use gumpaste rather than fondant for any handles as it dries quickly and will stand up nicely without sagging. Good luck to you!

Anonymous said...

Beware-The marshmallows I bought came in a 12 oz package. I am ready to scream as I have 2 batches going at once and am not sure if I should try and salvage it by adding extra marshmallows or if I should just head to the store $40 into this endeavor. Ugh.

KidsCakes said...

You might just try adding a little less powdered sugar first to see if you can get the right consistency. But yes, always be sure to buy a 16oz bag of marshmallows.

Anonymous said...

Why should you buy the 16 oz. package of marshmallows if the recipe calls for 12 oz? I am new to this and am going to use the MM fondant for my son's birthday cake! Any tips are helpful! Thanks!

KidsCakes said...

My recipe actually calls for a 16oz bag of marshmallows and a 2 lb bag of powdered sugar. The prior commentor bought a 12oz bad by mistake and didn't know if she could fix the problem.

shawna said...

Hi,
I was just wondering if the icing sugar is the same as powered sugar? Sorry to be sounding so inexperienced but I am. LOL..I have only seen icing sugar and not powered. Wondered if it was the same. hope you can help

KidsCakes said...

Hi Shawna - Yes, powdered sugar is also called icing sugar or sometimes confectioner's sugar. Hope that helps!

shawna said...

Hi again,
Just wondering how you got the nice edge to the ribbon you have around your cake? Also did you layer your cake or is that one pan? The bottom layer I mean. Also what size of pan did you use to get the top layer?

KidsCakes said...

The ribbon was made of fondant and edged using this tool:
http://www.wilton.com/store/site/product.cfm?id=BA23EDC2-802D-F658-0457DE1C665B1CA4&killnav=1

I used 2 pans to make the bottom cake and 2 pans to make the top cake. The bottom cake is 8 inches and the top one is 4 inches.

Hope this helps!

Camille said...

How long will the fontant last in the fridge/freezer? Can I freeze leftovers? And How would I make chocolate fondant?

Anonymous said...

Can I make the fondant in advanced? How long can I keep it until I'm ready to decorate the cake?
Thanks..

KidsCakes said...

Camille - Yes you can freeze the leftover fondant. I wouldn't keep it probably more than a few months though.

For Chocolate Marshmallow Fondant:
Add 1 oz melted chocolate and 1 tbsp cocoa powder to the basis recipe.

For White Chocolate Marshmallow fondant:
Add 1 oz (maybe 1 1/4 oz) of good quality, melted white chocolate to the basic recipe.

KidsCakes said...

Yes you can make the fondant in advance and store it in the refrigerator or freezer. I try to make mine the day before I need it though just because I find it easier to work with if it's fresh.

Anonymous said...

if i make flowers in advance the day before can i put it in the frigde?

ashleys said...

You said you can add whatever flavors or coloring we wanted to it. As far as flavors go, what flavors would you add? Does it taste fine without added flavors?

KidsCakes said...

If you're making flowers just the day before you need them, they don't need to be refrigerated. Just place them in an airtight container in a cool, dark place.

KidsCakes said...

Ashleys - Marshmallow fondant actually tastes yummy without any flavorings as it tastes like marshamllows :) If you wanted to add something, I would try perhaps a fruity flavor like lemon or raspberry extract.

ashley serna said...

Thanks. I'm new to all of this, so I have another question or two. sorry lol. Okay, this gel color that you dye the fondant with, does it matter how much of the little container you use? If I make the cake the day before, would I just keep it wrapped/covered in the fridge?

KidsCakes said...

Hi Ashley - How much of the gel dye color you use will determine how dark or vibrant your color fondant is. Generally a little color goes a long way unless you're trying to make red or black fondant and then you'll likely need to use most of the little container. If you make your cake the day before you can just leave it sitting out in a cool place and don't place it directly in the sunlight. I don't refrigerate my fondant cakes as when you pull them out they tend to get condensation on them which makes the fondant sticky. However, I also don't use perishable fillings in my cakes like creams or fresh fruit (I stick to buttercreams and jams). Hope this helps!

hina said...

Hi i am looking for the moist yellow or white cake recipe from scratch and also how do i make gum paste thanks

Anonymous said...

hi i am excited to try this recipe.It sounds like it will taste good. As i am not a fan of the taste of the regular fondant. I am going to try to make my niece a princess and frog 2 layer cake. Wish me luck :)!

Anonymous said...

I made this fondant today for my son's birthday. I was just playing around as I plan to make a cake for his party in a few days. I found that I had a lot of little bubbles in the fondant. Is this normal? If not any suggestions on what I can do? Also what are your suggestions about cutting the fondant around the bottom of the cake. I ended up cutting it to short and had to make a border to cover it. I love your star wars cake with the characters on top. I plan to try that cake once I get a little more experience. Thanks for posting this!!

KidsCakes said...

Hi there - If the bubbles you're seeing are air bubbles then I have a couple of suggestions - make sure the fondant is really cooled before rolling it and you can also pop the air bubbles with a fine needle or pin as you're rolling it. If the bubbles are more like little lumps of powdered sugar then it may be that your sugar wasn't sifted finely enough beforehand. For cutting the bottom, make sure that your fondant is smoothed all the way to the base of your cake and then out. I then cut it a little bit away from the base so that it's long enough. Having said that, I often do use some kind of border on the bottom just to get a more finished look. Hope this helps!

Anonymous said...

hi there! thank you so much for sharing all these tips! i have a few questions...i understand you make your fondant toppers 1 to 2 weeks in advance. may i ask how you store it? do you keep them in airtight containers then refrigerate them or do you just leave them in room temperature? if you leave them in the refrigerator, will the fondant be sticky from the moisture once you take them out? i live in the philippines and since it's a tropical country, it's quite hot. thank you!

Suzana said...

You are such an inspiration! Thanks sooo much for this recipe, question, can I use butter instead of crisco? Thanks.

Anonymous said...

WOW! You make fondant sound so simple to make. I want to give it a go! I really enjoy baking and decorating cakes but I am still learning. Just a quick question though.....I live in South Africa and thus we use grams and kilograms to weigh. How much marshmallow and icing sugar should i use with these measurements. Also, do u have to use mini marshmallows or can I try using regular sized marshmallows (I dont think the mini marshmallows will be easy to find here). I love ur website BTW

Amy said...

Here is a tip to those of you who have bought the wrong size bag of marshmallows as I have done. The recipe is 16oz marshmallow to 2lb powdered sugar(which is aprox. 8cups) Therefore each 2oz of marshmallows gets 1cup of sugar. So a 10oz bag of marshmallows would get 5 cups of sugar. I still used 2Tbs of water and it turned out good. Just remember if yours ends up thin you can always add a little more sugar and if it is too thick add a little more water. :) I want to try the recipe with large marshmallows soon will let you know how it turns out.

Amy said...

So I tried making fondant with larger marshmallows and it worked. I used the huge campfire ones since we dont like those for roasting. I melt my marshmallows in a double boiler rather then in the microwave so maybe the mini ones are better to do in the microwave.

Jennifer @ Just Peachy in Dixie said...

I'm your newest follower. I would soooo love to decorate birthday cakes for us! You have inspired me to really give it a go since my first attempt was pretty laughable! I can't believe I even posted it on my blog.

Your cakes are just beautiful!

I think I might should try this fondant. Thank you so much for sharing.

Jennifer @ Just Peachy in Dixie said...

DD wants me to give this a try this weekend. Wish me luck! :)


I would love it if you could stop by my very first blog hop debuting today and share this post!

Have a wonderful day!

boke0402 said...

Hi kidscake,
I am wondering if it wil be ok wwith out sifting the powdered sugar? Also, do you have a recipe to follow for choc. Buttercream?? Could you tell, me how soon in advance the bbuttercream can go on before the fondant and if it will need refridgeration??! I am planning mmy daughhters 3rd bday party.....i feel confident i can make a fondant cake (for my first time), but I am searching for answers i cant find on the web!!! Please pleae help.
Kelsey

boke0402 said...

Would the recipe fit onto a 11x15 cake? or Should I double? Thanks!

Anonymous said...

Hi, I cannot find crisco anywhre, what can I use instead of it?

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