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Topic: how to make MARSHMALLOW FONDANT! (super pic-chunky!)  (Read 47043 times)
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« Reply #90 on: December 28, 2008 02:54:52 PM »

i know you have to put a crumb coating of frosting on the cake first so that the fondant sticks.
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« Reply #91 on: December 29, 2008 11:29:59 AM »

I love all of these cakes!
Those colors are great stufie!

I have one question before I venture into the world of fondant, do you put frosting on top of the cake (So below the fondant)? Or just in the middle of the cake? It seems like a dumb question but I'm a  little lost!

I did put a thin layer of buttercream icing on the cake before I placed the fondant on it. I used two layer cakes and put a thin coating of icing between the two and one all over the cake. This is to seal in all of the crumbs and also to create more of an even layer for the fondant to stick to. I do recommend chilling the cake after icing, before applying the fondant.

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« Reply #92 on: May 31, 2010 12:06:42 PM »

Resurrecting this thread cause A) An awesome tute B) I am confused So the recipe says 1lb of marshmellows but she only uses of the pound right? I have to make 2 batches that would mean I could need 4lbs of sugar and just the one full pound of marshmallows right?

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« Reply #93 on: June 01, 2010 06:02:51 AM »

Thanks for bumping this thread up, just in time for my son's birthday!  I've always wanted to try fondant, but was afraid because everyone says it tastes nasty.  I think the amount of marshmallows you use would depend on the consistency you want.  I would go ahead and get 2lbs of marshmallows.  You could add a pound and see how it works out, then you would have the extra on hand if it looked like you needed more.

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« Reply #94 on: June 01, 2010 09:35:28 AM »

So I made some last night...  I used two 250g bags of marshmellows to 1 kg of powered sugar... seemed to be all right totally didn't even think we would have different sized bags of marshmellows in Canada (I did google convert the kilogram last night and they said it was 2.2lbs)... So I guess I used 1.1lbs of marshmellows (which I just converted now) to 2.2lbs of sugar... which is what the recipe said GO TEAM!  Grin (yet not GO TEAM! because I wanted to double the recipe Roll Eyes) So I guess I will make a second batch tonight! I will take pics this time too! It was A LOT less scary then I thought it would be! I had visions of it being a scalding bowl of sugar which I would ultimately drop and then for my entire kitchen be covered in goo. But I just nuked it for 2 minutes with a stir in the middle and once I got it in the sugar bowl it was fine!


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« Reply #95 on: June 02, 2010 07:15:49 AM »

Just my 2 cents since I've spent entirely too much time with fondant lately:

For marshmallow fondant (MMF), I've been using an aproximate 1:2 ratio by weight (1 lb. marshmallows to apx. 2 lbs. powdered sugar), and it works really well.  Measure everything out, but start off with about 3/4 of the powdered sugar, and add more gradually depending on how well the marshmallows take the sugar (this is where humidity makes a difference). 

One very important thing is to this is to let it sit overnight warpped up in a big lump.  It's much easier to work with the next day.  BTW, I never refridgerate the stuff - it's w-a-y too hard to work with cold, and it won't spoil at room temp.  Pop it into the microwave, nuke it for 10-second increments, and roll it out.

Or just pinch off bits and eat them off of the big lump.  It's really good.  I did a wedding cake in this recently, and the groom was raving about it - and he HATES fondant. 
« Reply #96 on: June 02, 2010 07:19:34 AM »

Oh, yeah - and I forgot to add one thing:

For anyone who bought one of those fancy, schmancy, new-fangled Cricut Cake machines, MMF doesn't seem to cut well no matter how thin the fondant is rolled or even if you freeze it first.  I've been using MMF to cover cakes but using the boxed Wilton stuff to do the decorations.  It all sticks nicely. 

If I can upload the pics of the wedding cake I did recently, I'll post 'em.  That was Wilton over MMF.
« Reply #97 on: August 13, 2010 07:38:11 PM »

thanks so much for step by step! I appreciate the pics. I have been reading about marshmallow fondant but have been kinda nervous. This gives me confidence. I think I need to make a cake tomorrow just to practice Smiley
« Reply #98 on: August 18, 2010 06:31:44 AM »

Oh dang, havoc, thanks for letting us know. I really wanted the Cricut cake machine, but now that I know it doesn't work with MM fondant, there's no way I'm shelling out 400 bucks. I refuse to use regular fondant.
Woohoo, you just saved me $400!

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the link is calling to you! click it and enjoy. enjoy, damn you!
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