Easy to make Marshmallow Fondant Recipe. No Ripping, Super Stretchy, No Elephant Skin

LMF Marshmallow Fondant Recipe

LMF Marshmallow Fondant

Rating: 51

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4.5 lbs (enough to cover 10", 8" and 6" round cake)

LMF Marshmallow Fondant

This inexpensive and easy-to-make fondant recipe doesn't rip, leaves no rough elephant skin, is super stretchy and most of all, it tastes delicious!

Ingredients

  • 2 lbs sifted powered sugar (you may not use all the powered sugar depending on your area, that is okay)
  • 1 lb mini marshmallows (Hy-Top, Walmart brand or Haribo Brand if you can find it)
  • 2 tbsp water (use only 1 tbsp if it is very humid in your area)
  • .5 cup shortening (or trex)
  • 1.25 lbs of Wilton fondant (if you buy the 5 lb box, use one half of one of the packages, if you buy the 1.5 lb box, use the whole package)
  • Extra powered sugar (for kneading)
  • Tools Needed:
  • Stand Mixer
  • Large plastic bowl
  • Spatula
  • Dough hook for mixer

Instructions

  1. Weigh and sift out 2 lbs of powered sugar and set aside.
  2. Melt down 1 lb of marshmallows in large plastic bowl in microwave. Start with 1 minute, stir. Then heat in 30 second intervals until well-melted and puffy.
  3. After fully-heated, without stirring, pour 2 tbsp water over the marshmallows and use a spatula to release the marshmallow from the bowl, letting the water move under and between the marshmallows and the bowl. The idea is to get the marshmallows unstuck from the bowl and pour it into the mixing bowl.
  4. Pour marshmallows into stand-mixer bowl.
  5. Add shortening into the marshmallows and turn mixer on with dough hook attached.
  6. Using a 1 cup measure, add in about 1 lb of powered sugar, a cup at a time.
  7. Let the mixture stir until shortening and powered sugar is fully-incorporated and smooth.
  8. Heat up Wilton fondant in microwave for about 40 seconds or until softened.
  9. Add a couple more cups of powered sugar to mixing bowl until it begins to release from the edges (using a spatula to guide the mixture away from the bowl edges).
  10. Put a little shortening on your hands and pull the mixture off the dough hook and put the whole lump into the leftover powered sugar bowl.
  11. Add the warmed Wilton fondant and knead inside bowl, turning the mixture over and over itself until the remaining powered sugar combines.
  12. Store in a plastic Ziplock bag or use roll out and use right away.
  13. Black, Red Brown Purple or Any Other Dark-Colored Fondant:
  14. Omit 1 tbsp of water and during the 1st part of the mixing phase, add roughing 1.5 tbsp of food color gel (I prefer Americolor Brand).
  15. The color should look slightly light because it will deepen in a few hours.
  16. Note: if you use powered food color, you do not need to subtract any water.
  17. Convert Fondant Flavor to Chocolate
  18. Combine freshly-made modeling chocolate into fondant recipe during mixing stage.
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About the Recipe

I’ve been making cakes for almost 4 years now and there are a few things I have learned in that time:

  1. Fondant is expensive
  2. I never have enough time to run to the store
  3. I can’t afford to do things over
  4. Store-bought fondant tastes terrible

One of the first things I focused on as a cake decorator is my fondant skills. I knew from the very beginning that I wanted to specialize in fondant cakes but the fondant I was using at the time (Wilton) was NOT cutting it for me. Now I know plenty of cake decorators that use Wilton fondant exclusively and works great for them. I unfortunately, am not one of them. I find the taste to be, well, tasteless. The fondant hardens to the point that you would sooner peel it off your cake than consider eating it. To me, this is a problem. I wanted my cakes to be as delicious as they are beautiful and I could not achieve that with store-bought fondant. I began experimenting with various homemade fondant recipes of varying degree. None really turned out the way I wanted them to be (or how I thought they should be) but I eventually came upon a fairly easy recipe that I thought tasted amazing. The only problem was it tended to tear easier than I wanted and was a bit too soft. At the time, I was desperate for fondant and had no time to run to the store so I added what I now call my secret ingredient. The fondant worked so well I have never bothered searching for another recipe. Happy accidents are amazing aren’t they?

The cost to make 4.25 lbs of LMF fondant costs you about $5. Considering 5 lbs of wilton fondant costs you at least $20 and is considered the cheap stuff, I would say it’s quite the deal. Another plus side to this fondant is it is extremely flexible so you can roll it out very thin. Not only does it meld perfectly with the buttercream but it stays nice and soft so you barely realize it is there. I usually heat my fondant up before working with it and it actually makes it perform better!

I hope this marshmallow fondant recipe changes your mind about what fondant has to taste like.

Here are some reviews from others who have tried out this recipe and loved it!

“I had always wondered why someone would choose to make their own fondant when there was such an array of options to purchase. Those people must be flush with more time than money or sense!The fact is, fondant IS expensive.During the holidays when I was the one who had more time than money, such is the season, I decided to try this secret recipe. It came together extremely well to my surprise. When I started working with it I noticed it was missing so much that I had come to expect from commercially-made fondant! Where were my rips?  Where was the elephant skin? I paid for elephant skin!! This must have been a fluke, surely. I needed to try a second batch to confirm.This time I rolled it out and picked it up with my hands! My hands! Again, no tears. (look Ma, no tears!)

I realized, the apocolypse must be nigh (again), because I am now one of those people who make their own fondant. BAM! Thank you Liz!”
-Debbie G. from Debbie Does Cakes
Rating: 5 stars, reviewed .

“YES YES and YES… I found this a few weeks back and I can’t stop using it even if you tried to make me. It is AWESOME> I made one batch and with the ability to roll it sooo thin without tearing I was able to cover 3 6″ rounds, 1 8″ square, and 1 10″ round plus most of the decorations!! The way it covered my cakes was wonderful. It glides on so smooth, and paper thin. I couldn’t believe how easy it was to get a crisp fondant cover. My clients love the taste. It doesn’t have the strange stiff rubber texture you find with a lot of pre-made fondants. And I have tried for years to find a recipe as simple yet delicious as this one. THANK YOU!!”
-Jennifer Everett
Rating: 5 stars, reviewed .

 

 “I have only used fondant once in the past (regular fondant) and it was such a pain for me I vowed never again. Then I saw your video on your recipe and I just used it for the first time tonight and I love it!! Thank you so much for sharing it! I will be using it alot. The kids all had to taste it and they all said yummmmm”
-Lanette Dunham Smeltzer
Rating: 5 stars, reviewed .
“Elizabeth, number 1, thank you for being pretty much a godsend for sharing all that you share. I’m not sure of many people share what you do & that is one of the sweetest things in the world. You’ve not only helped me feel more confident in my work but my business is going better. This tutorial & recipe changed the way I look at home made fondant. I hated it before. It was too sweet without the elasticity & coverage that I really needed. Your recipe has allowed me to make figures, cover cakes and very very thin ruffles for cakes. The taste can not be compared to any that I’ve had before & it’s easy to color & flavor if my client wants to flavor the fondant, like strawberry or almond to go along with their cakes. I owe you a very large THANK YOU for this recipe & sharing it. I love it & will not go back to anything else. Thank you for taking an active roll in the Cake Community & for allowing you to be part of my growth, not only as a business but as an individual.”
-Heather Chitty
Rating: 5 stars, reviewed .

Everyone Loves LMF Fondant

Not just the big shot cake decorators love Liz Marek Fondant, hobby bakers and up-and-coming cake designers love it as well. Liz’s recipe has been reviewed hundreds of times by people on YouTube and in the last 3 years, since it’s creation.

LMF Fondant


4.8
out of 5

based on 1,843 ratings.
  • Zaafirah Adams Jassiem

    Hi, is there an alternative shortening ? im from South Africa and only use Marshmallow fondant and would love to use this recipe but the shortening will be an issue

    • http://www.artisancakecompany.com/ Elizabeth Marek

      If there is I’m not sure what it is as I am not from the area. Shortening is a white vegetable fat. Maybe google?

      • Zaafirah Adams Jassiem

        thank you for your reply Elizabeth :) i used Satin ice with Marshmallow fondant today on a huge 3D cake no Shortening needed worked perfectly with tweaks here and there.

  • cathillaire

    Hello, I am so impress by everyone’s positive attitude about MMF. First of all I hate fondant, everyone I have tasted was terrible. I have always been partial to royal icing, but of course that is very difficult to work with and it is impossible to make the cake toppers and designs that fondant and gum paste can. So I am gathering research to make a handbag cake and shoe for my niece, I must say I am impress with the reviews. Is the MMF comfortable to work with large jobs.
    :)

    • http://www.artisancakecompany.com/ Elizabeth Marek

      What do you mean large jobs?

  • elfchef

    Liz or anyone please help. I have been using LMF for close to a year now and love it! Today I have an usual problem, my microwave is broken. Has anyone tried melting the marshmallows on the stove? If so what were the results?

    I tried melting just a little on the stove it was was melted enough but it obviously lacked the puffed up look that you described in the video. I simply refuse to buy fondant but I’m not sure I will yield a desirable result by deviating from the melting process. Any ideas?

    • http://www.artisancakecompany.com/ Elizabeth Marek

      I have never tried on the stove but I think it might work, give it a try :)

  • Naomi McCarthy

    Hi liz I live in Australia and I havnt seen wilton fondant readily available in most stores around me, would satin ice or any other brand fondant be ok instead? Thankyou :)

    • http://www.artisancakecompany.com/ Elizabeth Marek

      yes you can use satin ice too

  • Buzyfriends

    Dear Liz,

    I am fairly new to the field of cake decoration (about 2 years). I have also been experimenting with various homemade fondant recipes since I really don’t like how Wilton tastes and its costs. Your recipe is amazing and it works wonders but what I was wondering is that why is there a need to add a small portion (1.25 lb, about 25% of ingredients) of store bought fondant to the this recipe?
    Also, how much freshly made modelling chocolate can we add to this recipe.
    Thank you once again for a wonderful recipe :)

    ~Batool Z Hyder

    • http://www.artisancakecompany.com/ Elizabeth Marek

      If you don’t then the marshmallow fondant by itself will not have very much stretch and will tear.

      • Buzyfriends

        Makes sense and that is why it is no tear fondant, thank you :)

        PS I would also like to know how much modeling chocolate should we add to this recipe during preparation, thank you.

        • http://www.artisancakecompany.com/ Elizabeth Marek

          You don’t have to add modeling chocolate unless you want a chocolate flavored fondant. There isnt an exact recipe. Just add whatever amount you like to the fondant, no more than 50% or the stretch will be gone.

  • percy

    After I have covered the chilled buttercreamed with fondant, the fondant was very sticky . When I tried to smooth it with the smoother, the smoother stuck on the fondant and couldn’t move and I could feel it was a bit wet on the fondant Do I have to wait a while or just covered the fondant right after it came out from the freezer? Do I need to spray water on the chilled cake before covered with fondant? Sorry for so many questions.

    • http://www.artisancakecompany.com/ Elizabeth Marek

      You have to work quick to cover the chilled cake. Use a cornstarch dusting bag to keep things from sticking and make sure your room is COLD to reduce sweating.

  • Jen

    Hi this may have already been answered but does it have to be wilton brand fondant, if I have some left of another brand will it still work in your recipe?

    • http://www.artisancakecompany.com/ Elizabeth Marek

      Yes another brand will work :)

  • Claudia Dee Martinez

    This is fantastic!! I was wondering what measurements you would recommend if I needed to half the recipe? I’m making a smaller cake and only need about 2 pounds (I don’t bake enough where I would use the remainder later sadly), can the ingredients be halved themselves? Thanks so much for all your help!! :)

    • http://www.artisancakecompany.com/ Elizabeth Marek

      You would just half the ingredients in the recipe

  • Mandy

    Wilton recently changed their fondant to be “decorator preferred” fondant. Its texture is very similar to Fondarific. Do you think adding Satin Ice would work as the old Wilton fondant did? I really dislike the new stuff! It’s horrible!!

    • joie

      I have satin ice . I dont wanna buy wilton . I wonder if i can sub it .

      • http://www.artisancakecompany.com/ Elizabeth Marek

        Yes you can

    • http://www.artisancakecompany.com/ Elizabeth Marek

      The new fondant works great as well as satin ice.

      • Mandy

        Thank you so much!!!

  • Teresa Nguyen

    Hi i want to just make some small halloween decorations for cupcakes? i was wondering if there was a recipe for way less fondant because i dont normally use fondant. can i just half the recipe?

    • http://www.artisancakecompany.com/ Elizabeth Marek

      Yes you can

  • Tania Leisten

    With this recipe, how would you recommend making black fondant?

    • http://www.artisancakecompany.com/ Elizabeth Marek

      Just follow the directions under the recipe for making black fondant

  • Cassidi Stewart

    Is this a good fondant recipe to use to make figures, such as a monkey? Or is it too soft and won’t hold its shape?

    • http://www.artisancakecompany.com/ Elizabeth Marek

      You have to add tylose powder to fondant if you want to model it.

  • Tania Leisten

    First thank you for this, I’m going to try this recipe this weekend. Question, If I don’t have a mixer, can this be done by just kneading it by hand….I know my arms are going to be killing me, but until I can afford a mixer its my only option :)

    • http://www.artisancakecompany.com/ Elizabeth Marek

      Yes you definitely can :)

  • Ruthann Marr Divers

    Can you make this without the fondant?

    • http://www.artisancakecompany.com/ Elizabeth Marek

      Not for this recipe, if you leave out the wilton you will have fondant that breaks really easily

  • Rebekah Rowan

    Can I use liquid food coloring or only gel food coloring to color the fondant?

    • http://www.artisancakecompany.com/ Elizabeth Marek

      You can but a lot will make your fondant wet

  • Heather

    Can I ask how you arrived at the price mentioned? 4.5 lbs for $5? For me, 1.5 lbs of the wilton fondant already pushes me over the $5 mark. To me that number doesn’t add up.

    • http://www.artisancakecompany.com/ Elizabeth Marek

      If you buy the 5 lb box with the 40% off coupon then it should cost you about $12 for the entire box. One box will make 4 batches. Depending on where you buy your other ingredients will determine how much you pay for a whole batch but it should still be much less than 5 lbs of commercial fondant.

  • Lisa Sassano Hotchkiss

    Hi,
    I was wondering since Wilton changed their fondant recipe, how does this effect this recipe? Does it still work as well?
    Thanks,

    • http://www.artisancakecompany.com/ Elizabeth Marek

      The recipe has been adjusted for the new wilton recipe. It works basically the same. Just use less water.

  • Leslie

    Hi!
    This turned out lovely! I just have a question, and I’ve run into this with all of my recipies I’ve tried.
    I end up with at least a full 1.5 cups of powdered sugar at the bottom of my mixing bowl that doesn’t get picked up.
    Do I need my mixer adjusted or is this normal?

    • http://www.artisancakecompany.com/ Elizabeth Marek

      That is normal, you don’t have to use all the PS. If that is normal for you just adjust your recipe for the future to use less PS. The humidity in your area always affects the outcome.

  • June

    I have been to every store in our area including walmart and cannot find any of the suggested marshmallows . I even tried to order on line. Any ideas?

    • http://www.artisancakecompany.com/ Elizabeth Marek

      You can use the store brand at walmart or target. Just make sure you are using 16 oz and not 10. Not all bags are created equal :)

  • June

    I am trying this recipe for the first time today. Am very new at this so will let you know. Do you have a recipe for poured fondant and if so how much would you need to cover a 10inch cake and does it take color well

    • http://www.artisancakecompany.com/ Elizabeth Marek

      Poured fondant is very different than regular rolled fondant and is very difficult to make and is typically used for petit fours not full cakes :)

  • Judit

    Tylose?

  • Judit

    Hi there, what is the secret ingredient? That bit from the ready made pack? What is it that they put into it to make it so stretchy. Is is some kind of gum or stabilizer? Just a’wondrin. Can I store this fondant as long as the bought version? Should i store it closed in a bucket (inside the zip lock?) sorry bout all the questions but this intriques me. And thanks again. Oh, and do you reckon powdered colouring would work better for ratio’s sake?Oh Lord!!!

    • Judit

      Sorry again for hogging here, what about gumpaste? Do you do that too?

  • Mary Bonnstetter

    Have you ever cut this recipe in half??

  • Mary Bonnstetter

    I was wondering, do you ever cut the fondant mix and do half one color and half another color?? In case you don’t want so much of a single color???

    • http://www.artisancakecompany.com/ Elizabeth Marek

      Not when I’m making it from scratch. The other day I needed neon orange and neon green so I made one batch of neon yellow then split it in half and died one half orange and the other half green.

      • Mary Bonnstetter

        lol! so smart!! So I need green and some yellow — so should I make a yellow batch and then dye some of it to make it green?

        Also, do you ever color it AFTER you’ve made just a plain white batch??

        • http://www.artisancakecompany.com/ Elizabeth Marek

          Yea I would do exactly that since yellow is a base color of green. Yes I dye white all the time as long as its not black or red

          • Mary Bonnstetter

            Sorry if this is a stupid question but I’ve never colored fondant before other than using an airbrush with food coloring.. What’s the best way to color the white homemade fondant? I have gel colors will that work? Do I just put some drops in it and mix it around rolling it?

          • http://www.artisancakecompany.com/ Elizabeth Marek

            Yes gel colors

  • Kate

    I’m at a loss : / I’ve made this recipe many times and originally this fondant was like a dream for me. But the last few times the texture has been a huge problem. I made a batch two days ago and it produced the worst results. Dry and cracking – extremely difficult to use in any application. I knew the fondant did not seem quite right when I was putting it together so I wasn’t surprised the next day when I could barely work with it. It was heavy and hard like brick! I broke off a small section; re-heated it the microwave hoping to soften it a bit; added in some crisco and even a few drops of water. It was so dry and just kept cracking. Surprisingly it wasn’t until I added more powder sugar that it started to come together. It’s still very difficult to roll it out smooth. It keeps splitting with a bunch of tiny spider cracks…not a pretty look for covering a cake. I used it last night to cover my 16″ round cake board and was just barely able to make it work. Luckily the design was a wooden floor so all those lil cracks helped it look more authentic. Then I tried extruding some of it (plain white and also with color gel added) to make cheerleader pom poms. It was cracking the whole way thru and the strands dried almost immediately before breaking into stiff pieces. I’m so perplexed. I live in a humid climate and right now the weather is anything but dry. I’m using the same brand of ingredients every time (stop & shop mini marshmallows/conf. sugar and Wilton fondant)…all recently purchased. I can’t understand why this recipe that started off being a dream come true is turning into a nightmare for me when nothing has changed. I hate to ditch this whole batch : / I’m contemplating making some rolled buttercream fondant since it’s inherently soft to mix into the batch. Or maybe adding in some corn syrup alone might help? Thoughts anyone? I’ve worked with it so much that I’m wondering if it can’t be salvaged. But I’d hate to waste the ingredients and time to make it all over again and still be where I am now.

    • http://www.artisancakecompany.com/ Elizabeth Marek

      I am not sure what the problem is, I’ve been using the new wilton for months with no issue. It must be the marshmallows you are using or not mixing it enough. The new wilton is not that different from the old, it shouldnt be that huge of a difference. Sorry this is happening.

      • Annette

        HI Liz, I too had problems with this batch I made 2 days ago. Your LMF is such a dream to work with, and I’ve used the new Wilton Fondant with it in the past and had no problem. However, for whatever reason this last batch came with “dimples” when I covered my cake……no tears, rolled out perfect, then boom…..dimples. This time I did not use all 2 lbs of powered sugar because seemed to come together nicely. I also used the Crisco, but have used hi-ration in the past with no issues. I live in South Florida, could it be the humidity?. Could it be I did not use all the sugar? I wish I could post the cake picture so you could see the dimples, but the birthday girl has not seen it as yet.

  • http://www.facebook.com/simplykimberleys Kim Barrass

    I have followed the video exactly. it was all going well untill I added my store bought fondant and now there is no elasticity at all just crumbles. This is my 3rd attempt, what else can I do??

    • http://www.artisancakecompany.com/ Elizabeth Marek

      You are not kneading the fondant enough. You have to pull it like taffy until it is elastic. It will be crumbly at first. I hope you did not throw away your other batches as they are salvageable.

  • Linden

    Hi Elizabeth! Thanks for putting up such a great site, I’ve been browsing through your recipes and youtube tutorials for a couple of weeks now… I just tried making your LMF fondant a couple of days ago and it turned out kind of tough, I’m not sure if it was the brand of marshmallows (Kroger brand) or the fondant (Satin Ice) or something else all together… I read in another comment that the more you knead it the smoother it gets though, so I’m going to try to knead it back to life. Anyway, my question is about the marshmallows – your recipe says to use mini marshmallows, does it affect the fondant if I use 1lb of the larger ones instead of the minis? Your cakes are amazing, and I especially love your cake topper gum paste figure tutorials – keep up the good work!

  • Vicki Knez

    Has anyone tried a fondant other than the Wilton – I have Fondarific on hand – will it work with this recipe?

  • Katie Wahlquist

    I wanted to thank you for your recipe and great tutorial! I’ve been really excited to make this and finally got the chance the other day! When I went to use it today I had some problems, however. I warmed it up, kneaded it and rolled it out with powdered sugar. I’m a little out of practice and was trying to cover a dummy cake. I ended up pulling it off the first time and rekneaded and rolled it out. When I put it on the dummy the second time I noticed some elephant skin. I pulled it off and tried a third time and it just got worse. Did I overwork it? I decided to let it rest overnight and retry tomorrow. Is it dry? Should I roll out with cornstarch or crisco? Any tips would be super helpful as I want to finish my sons bday cake tomorrow. Thanks so much!

  • Jessica Chambers

    How do how do I fix this if I accidentally made it too soft? Already rolled in Saran Wrap at this point. Also how long to warm up prior to use? Thanks :)

  • Michelle Chan

    Hi Liz!

    Usually homemade fondants tend to have a softer texture compared to commercial brand fondants, right? Which is why it’s difficult to use MMF in our hot and humid weather here in Malaysia. Do you think your LMF which has the secret ingredient (hahaha) be more stable or suitable to use here?

    Also, would the consistency or texture of your LMF change if I use other brand of premade fondant instead of Wilton?

    Thanks.

  • Rebecca Glandon

    Thank you so much for sharing your recipe – I am eager to try it! Now that Wilton has changed their recipe to a new “Decorator Preferred” recipe (which, if I am understanding correctly, is just a new label of Fondarific?), does your MMF recipe still work, or have you had to make adjustments? Thanks again for your work. :)

    • http://www.artisancakecompany.com/ Elizabeth Marek

      See the adjustments made to the new recipe written above but it absolutely still works with the new fondant “Decorators Preferred” wilton, fondarific is a different brand.

      • Rebecca Glandon

        Thank you so much! An instructor had told me that the new Wilton was now just another label of Fondarific, but she could be wrong. I can’t wait to try yours – it sounds fabulous! :D

        • http://www.artisancakecompany.com/ Elizabeth Marek

          oh interesting! Maybe it is?

  • Sharon

    I have been using MMF for years and just began adding corn syrup to increase elasticity. I found this recipe and instantly knew it was going to be my new FAV. Your video is so great and to see you use it immediately sold me. I am going to make some square Tiffany mini cakes and I know this MMF will make covering much easier. THANK YOU

    • artisancakes

      Glad to hear it!

  • Shalini Srivastava

    Hi, I need to add lemon flavor to it to match the underlying lemon butter cream icing on the cake. Is it possible to do so? Will adding lemon extract make it too “liquidy?” I need to roll it all over the cake and also make some fancy decorations like “Nail polish bottle” to complete the “”SPA” theme for the cake. Will this MMF recipe be able to do both?

  • C’est la V

    Hi Liz. I made your fondant recipe yesterday but by the end of it I couldn’t incorporate all of the powdered sugar. I don’t have a stand mixer so I used a hand mixer. The consistency of the fondant is fairly soft, but it was a bit sticky and broke easily. Do I need to knead it more? What should I do with the leftover powdered sugar?

    • artisancakes

      The hand mixer will not work and most likely will break, it’s not strong enough to mix the fondant. You are better off kneading by hand like dough. Keep pulling and stretching to incorporate the powdered sugar until the fondant is stretchy. If it’s crumbling, it’s not ready yet.

      • C’est la V

        I wrapped up the fondant last night. So I should go back and incorporate the rest of the powdered sugar? When I said break, I mean as I was kneading it would break when it was stretched. I guess I have to knead more correct? Really appreciate your fast response. I will be using it tomorrow to cover 2 cakes. Overall I am happy with the taste and process. Thanks again!

        • artisancakes

          No you don’t have to go back and add more, unless it’s sticky add more. But yes, knead it until its stretchy. Pulling like taffy helps.

  • M Jav Smith

    Hi i want to make this but i dont have a dough hook. Is there a way i cam just use my hands?

  • Leyda Vakarelov

    Hi – I’m hearing all the great comments about your fondant recipe and it sounds exciting, but I would like to ask about air bubbles. I’ve made MMF in the past in the traditional way – without using Wilton’s fondant – and the elasticity was great, but the amount of air bubbles that were formed when rolling it out was unreasonable and damaging to the look of the cake. Does this happen with your recipe? Thank you!!

    • artisancakes

      some bubbles always happen but I have not noticed anything unreadable. Make sure you use the same mixing directions.

  • marjorie

    how to make the black fondant,
    using the same ingredients plus tne half wilton fondant

  • Sharoomadee Ponnusamy- Naidoo

    Can I use water based coloring?

  • Kim Franco

    Hi! I want to make your fondant for a cake, but I don’t have a dough hook for my mixer as it’s a very old stand mixer. Any ideas? Thanks!

    • artisancakes

      mix everything together in a bowl by hand and then finish kneading it on the table with your hands. Make sure you knead and stretch well or it won’t be the right texture

  • Sara Asbury

    Hi I was wondering if I have to use a plastic microwave safe bowl? I don’t own any and I’m not sure where I could buy any so is it okay to use glass or ceramic bowls?

    • artisancakes

      If it works for you then go for it :)

  • Carmen Quinquilla Marrero

    Thanks for your response!!!!!!

  • Carmen Quinquilla Marrero

    Hi! I live in the Caribbean…is hooooot and there is a lot of humidity! How does this fondant works with heat? I used Satin Ice fondant and it began to melt if the party is outside..I have to specify to the client that it has to be in air conditioning. Thanks for your response!

    • artisancakes

      I would suggest not putting the cake outside in hot weather

  • Cloudy ………

    I don’t know how you can say this is inexpensive. Marshmallow fondant plus the Wilton fondant works out to more than if I was to buy it in the store. Marshmallows are $6.85 a pkt and the Wiltons fondant is $12.00 for a pound.

    • artisancakes

      you’re not supposed to buy the wilton by the pound, I mention in the recipe how you buy the 5 lb package with a 40% off coupon from michaels or joanns. I don’t know where you live or what kind of marshmallows you are buying that are $6.85 a package! If this is a more expensive option for you then just be happy it costs less to purchase the regular fondant and buy that.

  • Jen L.

    Hi Liz, I’ve read all the comments, answers and FAQ…and haven’t seen anyone asking about using this MMF covering frozen cakes. I plan on making a 3 tier cake with your fondant recipe, because of time constraint, the cakes would need to be baked a week prior to the day I’ll be making fondant and covering the cakes with it. Question is do you know if it’ll cause any problem if i freeze the cake?

    I imagine the cake would be frozen for 5 days, then it’ll be crumb coated, chilled, then frosted, chilled, then covered in MM fondant.

    Thank you!

    • artisancakes

      covering a frozen cake is a BIG no no. The condensation as it thaws will wreak havoc on the fondant. You can however freeze the cake, defrost it in the fridge and then decorate as usual. You can also decorate the whole cake a week in advance, freeze the whole thing and defrost in the fridge for two days but I would not freeze more than a week or so. Good luck!

      • Jen L.

        Liz, thank you for the quick response. It makes sense now. When you said the cake can be decorated in advance and freeze, you meant the decorated cake covered with MMF?

        • artisancakes

          Yes

  • lucia

    I want to try to make this fondant for an elmo cake im doing next week. Obviously I’m going to need a lot of bright colors so how do i get lots of bright colors using only one batch

    • lucia

      I apologize I didn’t realize I posted my previous comment successfuly so I re wrote it

  • lucia

    I want to try to make this fondant for an elmo cake I have to do next week. Obviously it going to have a lot of bright colors so what is the best way to have lots of dark colors without making more than one batch

    • artisancakes

      The best way is to make the dark colors according to the instructions. You can try and half them but I have not had success in doing that. I just keep the leftovers to use on other cakes.

      • lucia

        I’ll have to do that then, Thanks

      • lucia

        I have fallen in love with your fondant! It was just so easy to work with and my cake came out great. Thanks for sharing your recipe

  • http://batman-news.com Marijac Whatley

    Can I color small amounts and store for months also?

    • artisancakes

      Yep

  • Chrystal Meinhardt

    This looks amazing! Could I ask a huge favour? I want to make an Adventure time cake for my daughter’s birthday. This the closest thing to a tutorial I can find and it doesn’t show much http://www.youtube.com/watch?v=_uTNqQhQA9w. Would you be able to do a basic tutorial on how to make the figurines and stuff with the fondant?

    • artisancakes

      I might sometime in the future but don’t have any time right at the moment. Sorry!

  • Natalie Strong

    Can you put your finished cake in the fridge or will it ruin this fondant? I always refridgerate my cakes due to the heat and have never had any problems.

    • artisancakes

      I refrigerate all my cakes before delivery with fondant on them. They might get a little sticky but that goes away :) It will not ruin the fondant at all as long as the cakes are not frozen

      • Natalie Strong

        Thanks for the response and also for sharing your recipe. I’m so excited to try it. :) you’re awesome!

  • Deb Gibson

    I am making my first 3 tiered cake – and am using your fondant recipe to
    make a paper mache or ruffled effect on the top and bottom tiers (sort
    of like a pinata). Do I need to ad tylose to the fondant to harden the
    frills/ruffles? I live in S. Florida. Also, what is your best
    suggestions for adhering this fondant to crusting buttercream? Thank you
    so much for sharing your experience and expertise!

  • brizkymom

    I just made this and I thought it felt a little too sticky, since I have a crummy stand mixer I had to finish incorporating the sugar by hand. I broke off a piece and started to roll it out to see if it was too sticky to roll and NO…it was perfect! I rolled it almost translucent and was still able to pick it up. Thank you!

  • Alma Guzman

    I dont understand this part ——->1.25 lbs of Wilton fondant or any other brand pre-made fondant (if you buy the 5 lb box, use one half of one of the packages, if you buy the 1.5 lb box, use the whole package)

    • artisancakes

      I buy the 5 lb boxes… it is cheaper than to buy the tiny boxes.

      • Alma Guzman

        I’ve never made or worked with fondant before, this is my first time wanting to try it out, so then i buy already made fondant to add to this?

        • artisancakes

          Yes for this recipe you have to. It just gives it that little bit of stretch you need but its still cheaper and works better than other fondants

  • Jennifer Davis Sipes

    This fondant recipe has changed my life! I have struggled with countless homemade MMF over the past 2 years. This is the recipe for me! Elizabeth, if you were nearby I’d give you a great big hug!!!! Thank you for this AMAZING recipe!

  • Samantha Lynn

    How long have you left a fondant cake out for before it went stale? And I am using a strawberry preserve, do you think it will be okay out of the refrigerator for 24 hours?

    • artisancakes

      Yes it will be fine

      • Samantha Lynn

        Thank you!!

  • Samantha Lynn

    Sorry for all the questions but I have just a few more. Have you airbrushed or painted on LMF? And when mixing in the wilton fondant can you use the black fondant to help color it or is it best to use the white?

  • Samantha Lynn

    I am making a cake for my niece this weekend. I usually only use wilton fondant but 85% of the people peel it off because they hate how it tastes. I really want to try your recipe but I am nervous because this party will be outside and I live in south Florida. Do I have to worry about the fondant in the heat?

    • artisancakes

      nope it works great in any heat. If its really humid then leave out 1/2 tablespoon of water

      • Samantha Lynn

        Thank you so much!

        • artisancakes

          Yes you can do anything to this fondant that you can do with any other fondant . You do not need to use black fondant as it just increases the price to make it and doesn’t add anything to it other than expense. Just use the black food color, white wilton and follow the directions for coloring black fondant :)

          • Samantha Lynn

            Thank you so much!! You are awesome!

  • Caroline Taylor

    Is it possible to do the mixing by hand? I imagine it will take longer but I’m wondering if will affect the outcome?

    • artisancakes

      Yes you can but its messy and you have to really work those arm muscles or it will be crumble and not stretchy but it can and has been done!

      • Caroline Taylor

        Okay, I don’t have a stand mixer in my campus apt. but I want to make a smaller batch of fondant for some cupcake decorations and was wondering if it was worth a try. I’ve used your recipe before (at home with a mixer) and it tastes much better than other recipes/store bought!

        • artisancakes

          def worth a try. Smaller batches are easier to knead too. if you have used it before thats even better because you know what it should look like when its done :)

  • kim

    After you have cut out your design with the fondent how do you apply sugar sprinkles? I’m cutting out white flowers & would like to dust it with pink.

  • Ksenia Geffrard

    Hi Liz. I made fondant last weekend following your recipe. I then divided it and colored in yellow, blue and green. Last two colors were amazing to work with even after sitting overnight, but yellow was tearing, cracking and gave that “elephant skin” effect. I tried microwaving it for a few seconds and adding shortening but nothing helped. . It was impossible to work with so i had to make another batch:( i’m am sure it had nothing to do with color but at the same time it came from the same original batch that i made other colored fondant from. Has this ever happened to you? What would you recommend?

    • artisancakes

      Sounds like the color ruined it somehow. Adding too much color by hand mixing ruins the fondant for some reason. I’ve never had this happen with yellow though.

  • kim

    Is there a way of making different colors without having to make a whole new batch for each color??

    • artisancakes

      Yes as long as they are light colors (not black or red) just mix in small amounts of food coloring into white fondant and knead by hand

      • kim

        When you are cutting shapes from the mm do you lay them out on a cookie sheet to harden prior to attaching them to the cake?

        • artisancakes

          Not usually. Depends on the shape. Usually if its a repetitive pattern I will roll out a bunch of fondant and then cut out a lot of shapes and once and then add them to the cake at once and repeat until done. LMF stays pretty soft for a while so you have a long working time.

      • kim

        This is my first time messing with fondent of any kind. So really excited & nervous.

  • Jodi

    I haven’t tried this recipe yet but I plan to soon. I have one question for you though. Is there any way to flavor it? You know those flavor packets for icing at the store? Well my niece loves the bubblegum one. How would I go about adding flavor to fondant without ruining it?

    • artisancakes

      Is it a powder? I think you could just add it in with the powdered sugar

      • Jodi

        Some are powder and some are crushed candy form. Obviously I can’t use the candy form without ripping the fondant but I could try with the powder. Should I use the entire packet like I would with icing? I have never made/used fondant before but my nieces are getting older and are now wanting “fancier” cakes which scares the **** out of me because I have no idea how to do it. Any and all advise you could give would be much appreciated.

        • artisancakes

          I can’t really say because I don’t flavor my fondant. I only flavor fillings (frosting)

          • Jodi

            Maybe I could get by with just flavoring the fillings. As long as this fondant doesn’t taste like cardboard then I think maybe some coloring will trick her. Thank you for the quick response.

  • joek

    this is simply the best thing ive ever found on the internet. Works perfectly and saves so much money!!!

    • artisancakes

      :) thanks!

  • Raquel

    Hi there again! So I attempted to make the modeling chocolate for the chocolate flavored fondant and it didn’t really come together enough for me to be able to handle it with my hands. I expected it should before I add it in during the mixing stage. I did exactly what you said using the 1/2 warm corn syrup and 1lb chocolate (any kind), melted. Do I add it into the fondant just as is? Or, do I add something to the attempted modeling chocolate mixture before adding it to the mixing stage of the fondant. Please help! :-/

    • Raquel

      I watched your modeling chocolate video and read the troubleshooting. It looks very shiny, I guess it’s oily, and it feels thicker than soft serve ice cream and if I lift some up with a spoon, it looks grainy but not crumbly if that makes any sense LOL. What went wrong? Did anything go wrong? Oh…and is it supposed to be set before adding it into the fondant during the mixing stage?

      • artisancakes

        Yes it has to set (cool) like it is explained in the modeling chocolate video before you can work it into the fondant

        • Raquel

          Ok. It just doesn’t look as smooth as in the video and the oily look of it was throwing me off.

    • artisancakes

      You have to let the chocolate mixture cool as it is explained in the instructions. You knead when it is half set

  • Rena Steer

    I just made my second batch of fondant and boy did I learn my lesson! My first batch I scrimped on the Wilton fondant because I didn’t have enough! NEVER AGAIN! I will always follow my instructions from you Liz Marek to a T!!!
    I am in the process of a huge project for me since this is my first time using fondant! My best friend in Newfoundland is having a family reunion and there are 8 kids in the family. I am doing realistic/cartoon people of each kid in a sitting position. Their Mom passed away last year and they lost their Dad in the 80’s so I am going to do 2 standing figures in an embrace and of course I will have to age their Dad best I can!
    Then I have to take them across the country by air and then decorate a pre ordered cake in preparation for the party the day after I get there!

    I am so enjoying working with this product and perhaps one day I can earn some money doing this. I have MS and this is hard on my hands but its probably good in the long run! It has lifted the depression and that is key to getting me through the tough northern Alberta winter!
    Thanks Liz! You have inspired something very, very good!

    • artisancakes

      That warms my heart to read Rena! So glad you like the fondant!

  • Lindsey Mandrick

    How long can you store this homemade fondant in the fridge and/or freezer? I’m planning on making cupcake toppers for my daughters birthday and I wanted to know how far in advance I could make the fondant and toppers. Thank you!

    • artisancakes

      Store at room temp in a ziplock bag. keeps for months. reheat and knead well before each use. Do not put in the fridge.

      • Lindsey Mandrick

        Thank you!! Could I just make the cut outs the day before and store in ziplock bag? I just don’t want them to dry out.

        • artisancakes

          If you are going to cut pieces, put them on a pan with some plastic wrap down and then cover them with more plastic wrap and they will stay soft

          • Lindsey Mandrick

            Thank you!!

  • Kevin Reña

    Hi! how long can i store this fondant? weeks, months? and where to store it?

  • Rita Harrison

    what is trex

  • Elizabeth Braegger

    Thanks for such an amazing recipe, cool video and thorough post! I’m gonna test it out this weekend and see if it works on the SoFla weather. I was wondering if you would suggest adding a bit of tylose to strenghten in for the humidity and avoid sweating?

    • artisancakes

      I wouldn’t put tylose in my fondant, it makes it too hard. Just leave out a tablespoon of water for humid weather. Sweating will not hurt the fondant

  • Raquel

    Hello and what a simple recipe. I was always afraid to deal with fondant but your recipe definitely looks worth a shot! I need to make 4 different colors but I don’t want to make 4 batches because I don’t need all that much. How should I go about this in the melted marshmallow stage using one batch? Please help. :-)

    • artisancakes

      If its a dark color you have to make it during the mixing process but all other colors can be made by adding gel color to white fondant as usual

  • Little Tweet Heart

    I usually use Wilton and hate fondant lol but I’m super excited to try this out! I’ll keep you posted! One question tho…I don’t need 4.5 pounds so can I store it?? Or does it half well?

    Thanks!

    Tam

  • Tonya Marie Camarillo Sanchez

    I just made a batch of mmf, it looks ok, I havn’t rolled it out yet, I just wrapped it in plastic wrap and into a zip lock bag . I happened to find your tutorial and how you add fondant to your mmf . Is it too late for me to add fondant to my mmf ? Thank you Tonya

    • artisancakes

      You can still add it. Just heat both up and knead together well.

  • siew ung

    Thank you for sharing the recipe. It turned out beautifully!

  • Amani Edwards

    Can you use stick butter and/or vegetable shortening in place of crisco?

    • artisancakes

      I’m sorry but you can’t. I don’t like using shortening either but it is necessary for this and isn’t much compared to how much you are making. It keeps the fondant moist.

  • Jennifer Rigney

    Thanks for the tutorial! I need some help. I made mmf 3 days ago. I made a mistake and thought I watched the video enough times to do it on my own, clearly not. After I started adding powdered sugar to the mixer I dropped in the Wilton fondant. Big mess….I tried to salvage it, and I also added red gel to the melted marshmellows as you suggested since I’m making a Spider-Man cake. Two problems, my fondant is extremely sticky and not red enough(even after sitting for 3 days. Anyway I can salvage?

  • Katie

    Another question…how should I store my cake after putting the LMF on it and also after some has been eaten?

    • Judit

      ha ha ha ha – has some been eaten? That makes me highly positive about this recipe ;)))))

  • Katie

    I love this idea! I made this
    awhile ago and it was so easy to use and tasted great! I did have one problem
    with it though and was wondering if you had any solution (or if Liz Marek
    did…). When I put the LMF over my cake that I made and then ate it…it was
    really good, but then after the cake sat for a bit and I tried it the next
    day…the icing tasked great still but it was really gooey and I couldn’t
    really cut into the cake easily without the icing stretching off of the
    cake….do you have any suggestions?

    Thank you!!!

    • artisancakes

      Next time don’t put your cake into the fridge. Also if you have a really wet icing like cream cheese, it will make the fondant gooey.

      • Katie

        Thank you so much! Your LMF is so fun to make and really easy! I will try your tips and see how it turns out! Thank you again!

        • artisancakes

          store in a plastic ziplock bag at room temp. Cakes should be stored at room temp with plastic wrap over them to keep the moisture in. The fridge will just dry out a cake

  • Niko Amber

    If I cover my cake with fondant and I have a perishable filling can i put it in the fridge?

    • artisancakes

      yes I put all my cakes in the fridge. it might get sticky when it comes out until it reaches room temp but that is normal. do not touch it.

  • Jennifer Davis Sipes

    I’m so excited to try this recipe! I have great luck with the Wilton fondant texture, but only like the taste of marshmallow fondant! Thanks a bunch for sharing.

  • Mommyofthree

    Oh. What’d size mixer do you have? Looking at maybe purchasing one as I want to get into cake making:) thanks!

    • artisancakes

      You can make this by hand but you really need to knead it well. The more you knead, the stretchier it gets. If it is tearing then you just need to warm it in the microwave and knead it well. You should be able to pull it in your hands and it won’t tear and then you will know its ready

    • artisancakes

      I have a 4qt and a 5 qt and I got them from craigslist. :)

  • Mommyofthree

    Wow, you made that look too easy! I am trying fondant for her first time for my son’s birthday next week. I made the fondant, it is sticky and not super stretchy… Yikes! I am afraid to take it out and start making the pieces to the cake! :( i think i am going to try your recipe! bUT, I don’t have a mixer… I have a hand mixer with no dough hook.. not the same… Do I just knead the entire thing? If so, any tricks you can suggest? Will it turn out the same? Thank you very much for your time and for this amazing looking fondant! :)

  • Robyn Sene

    This it’s the best ever! Thank you for sharing!!!

  • Emma Hunter

    Hi,

    just mage this for the 1st time but it feels a bit sticky and is sticking to the side when I try to roll. Have I done something wrong and is there a way I can fix it? :(

  • Mary

    Thank you. I am a beginner and looking forward to your recipe.

  • RITU SHARMA

    thanks dear for sharing a wonderful recipe. I tried n it came out fantastic. I want to ask a simple tip….how to gv shine to foundant surface once cake is ready,wat to spray for that extra shine..sm suggested water spray, n few suggested to spray vodka…..pls advice …thanks in advance
    Ritzz

  • Norhana Liza Yahaya

    Another question, is it ok if I reheat tge marshmallow batch by batch? my microwave is pretty small.

    • artisancakes

      I’m not sure what you mean

      • Norhana Liza Yahaya

        I’m not able to put big plastic bowl in the microwave. Going to use smaller bowl and heat marshmallow 2 times that makes 1lb total. I’m about to try now. Crossing my fingers. Wish me luck..

        • artisancakes

          Ah I see. It can be a problem if your marshmallows cool down, they won’t take on the sugar like they should and it will get dry. if this happens reheat everything in the microwave and knead well or only make a half batch at a time.

          • Norhana Liza Yahaya

            I had hard time getting the marshmallow to melt. I manage to put all in a bowl but a long time. Stop even it doesn’t look like yours.end of the day I manage to get the fondant done . covering the cake ,the sides looks a bit transparent, can see the cake. Maybe it was too thin. After a while, it sweats.i only use 2 tbspn of water

          • Norhana Liza Yahaya

            Tq liz

  • Norhana Liza Yahaya

    Hi there. Great tutorials. Can I use other brand of fondant to add to the mmf? Like pettinice fondant perhaps.

    • artisancakes

      Yep whatever you have on hand unless its super soft like fondx

      • Norhana Liza Yahaya

        Thanks :) another thing.can I reheat the marshmallow batch by batch? My microwave is pretty small.

  • aprilicious

    can i use home made fondant or it have to be wiltons

  • aprilicious

    can i use home made fondant or it have to be wilton

  • Kathryn Gonzalez

    Elizabeth would your mmf be okay on a cake frosted w/ a stabilized whipped cream frosting? Thanks for your help. Kathryn

    • artisancakes

      you can try it but usually liquid and fondant does not mix well :)

  • Kelly

    How long can the fondant be kept in a ziploc bag? Thanks

  • Cynthia Hummel

    I have had trouble with fondant “crushing” my cakes. THey look great at first, but as they sit the tope layers break apart and the fondant starts gapping at the bottom of the cake. I have never heard anyone else have this problem. Has my fondant been too thick? Will this recipe allow the fondant to be thinner so this won’t happen? It’s been very frustrating; any suggestions? Thanks so much in advance!

    • artisancakes

      Sounds like the problem is your cake recipe? Are you using boxed cake? Are you chilling your cakes before you cover them? Are you using REAL buttercream, not shortening with powdered sugar? These are all issues that will cause problems in your cake. Yes this fondant can be rolled much thinner but you might want to try a denser cake recipe too

  • tania

    Hi and thank you for your wonderful information

    I live in Australia and cannot purchase the brand of marshmallow you have stated I’m not sure what to do?

    Also is the shortening soft? Can I use Crisco?

    Thank u in advance
    Tania

    • artisancakes

      Im not sure what marshmallows would work but yes crisco is what I use. if you have haribo or aldi those might work in your area

      • tania

        Thanks Liz I will see if I can get aldi brand if not will just test with another brand.
        Thanks again!

  • tania

    Thank you for all you great work!
    Im Australia and cannot find any of the brand of marshmallow you suggest!
    What do I do?
    Also is crissco shortening OK?

    Kind regards Tania
    ;:

  • Monica Murphy

    Hi Liz, I used your fondant recipe for the 1st time this past week and must tell you that even though I was making a batch of black and it initially turned out very dry. I added a little more water and mixed well then kneaded it by hand and put in ziploc overnight . The next day it had a fantastic texture and my monster truck cake turned out great. Thank you Liz for a great recipe.

  • Addy Salcido

    Hi, Elizabeth! I’m so happy you shared this recipe with us! I just made a batch & wanted to double check with you if I did it correctly. I wanted to make a dark blue color. So what I did is after the marshmallow was melted I added 1 tbsp of Vanilla Extract, 2 tbsp of Americolor Royal Blue, & 1 tbsp of Water. I then, put it in the mixer and added the shortning and powdered sugar per your instructions. I started to worrry because it looked really dry at one point. As if it wasnt going to come together and was a bit flakey. I didn’t get a sticky feel to it, as you mentioned and removed it from the hook. Added the fondant & kneaded it. Still seemed a bit flakey and dry. It seems fine after kneading it, but not as stretchy as your video. Did I do something wrong? If so, is there a way I can fix it?

    • artisancakes

      It definitely should not be dry. Did you let the marshmallows cool down too much? They need to be nice and hot and NOT stirred after the third heating. Are you adding 1/2 of the sugar at first and letting it all mix in until smooth before adding more? I would only do 1 Tbsp of blue next time and do two Tbsp of water. It gets darker over time.

      • Addy Salcido

        Oh no! I might have done it wrong :o( The Marshmallow was warm but I did stir it after the third heating. I actually stirred in the 2 tbsp of color, 1 tbsp of vanilla extract, & 1 tbsp of water into the marshmallow before pouring it into the mixing bowl. I wasnt sure how to add the color & extract?? Can you please help?

        The other mistake I made is that I didn’t let 1/2 of the sugar mix in well before adding the rest. Is there any way to save it?

        Thank you so much!!!

        • artisancakes

          Yep that is probably the issue. Try re-heating the whole batch for 40 seconds or until pretty warm and knead until smooth. Might really take some mixing but it should still be ok. At least you know for next time :)
          When coloring marshmallows, add the water without mixing, use a spatula as directed to release the marshmallows from the bowl and put into the mixer over the shortening. Begin mixing. Add in your color during the mixing process now. Add in half the sugar and let mix until smooth. Add in more sugar until it begins pulling away and then scrape out into the remaining sugar and knead until smooth. Hope that helps you.

          • Addy Salcido

            I really appreciate all of your quick responses and great advice! I will let you know how it turns out. :o)

            I typically use Wilton fondant but want to start making my own. I found this recipe through Craftsy and it has some amazing reviews. I’m so excited to use it!! In using the Wilton fondant, I usually cover my cakes and place them in the fridge. Is it possible to do that with this fondant?

            Thank you so much again for all of your help!!!!

          • artisancakes

            Yep I put all my cakes in the fridge

          • Addy Salcido

            Hi, Elizabeth! I was able to save the dark blue fondant I made! Yay!!! Thank you so much for your wonderful direction! It worked beautifully!!!!

            I do have another question. Sorry! I made a white batch and it turned out perfect. However, when I added color to it (a light sky blue), it lost the elasticity and looked cracked. I heated it in the microwave for 15 seconds to see if that would bring it together, but it didn’t work. I decided to take my chances and roll out to cover my 6″ round and it had a lot of little holes in it and didn’t work. Any idea what went wrong?

            Thanks again!

          • artisancakes

            did you add a lot of color or just a little? Too much color can break fondant and you have to add a little more wilton. Otherwise, it just needs to be be kneaded a ton. The more that you knead it the smoother it will get.

          • Addy Salcido

            I added about 10 drops of Americolor Sky Blue to 25 oz of fondant. Not sure if that’s considered a lot or not? Since it was breaking, I also added some Glycerin, but it didn’t work either :o(

          • Emma Hunter

            Hi, I just mage this for the 1st time but it feels a bit sticky and is sticking to the side when I try to roll. Have I done something wrong and is there a way I can fix it? :(

          • artisancakes

            you have to put down powdered sugar when you roll it out :)

  • Jessica Silvers

    Your fondant really does look the best. Thank you! :-)

  • Julie Cavanagh

    I love watching ur videos and have ordered mini haribo chamallows from amazon as in uk they’re all pink and white mixed. My mallows are at home waiting for me to mix…can’t wait to get started x

  • Joyce Moshou Galietti

    Thank you so much for sharing you recipe I have never found a fondant that I liked. This was wonderful, easy to make, use and eat!!!

    • artisancakes

      glad you liked it!

  • Josselyn

    If I were to make the marshmallow fondont without adding the wilton fondant, would the marshmallow fondant start to glaze? I really do not want to add the wilton fondant, or any other fondant. Just simply want to try the marshmallow fondant alone. First time making it and wanna make sure it wont glaze. Pictures I’ve seen of glazy fondant are horrible. Doesn’t look as good..

    • artisancakes

      that “glaze” or sweating, is caused by humidity in the air and has nothing to do with fondant but the temperature of your cake and pretty much happens no matter what if its humid out. If you don’t add the wilton the recipe will not work :) There are other more technical recipes out there though that you can give a try.

      • Josselyn

        I’ve seen cakes made with marshmallow fondant without adding the wilton fondant and they looked great. Are you sure it wont work? Have you tried it without? What exactly will happen if you don’t add the wilton fondant?
        And thank you for your reply.

        • artisancakes

          haha yes I am sure it won’t work. It just crumbles and cracks without the wilton. That is the whole reason I add the wilton. It makes it perfect. You can’t even taste it. It just adds the stretch factor.

          • Josselyn

            Ok, does it have to be wilton brand?

          • artisancakes

            no it can be pretty much any kind of fondant, wilton just works best

          • Josselyn

            Ok, thank you!

  • Shannon P

    I love the tutorial for the MMF, I haven’t tried it but will be next week. I’ve seen my question a few times on here and youtube but no answer. Do you need to have a stand mixer? Or can you do this by hand? If so any time for doing it by hand?

    Thanks!

    • artisancakes

      I have answered that question, many many many times :) It is in the FAQ section under the video. I state in my video that I don’t answer questions that are in the FAQ because I get tired of answering them a million times :) Hope you understand. Yes you can do it by hand. Just use your muscles. :-D

  • Carrie Dosher

    Hi I am going to try your mmf tomorrow for my sons 3rd bday cake. First time ever working with it. I’m making a lightning McQueen 3d cake that will sit on top of a sheet cake. I am going to need at least 4 colors and was wondering what was the best way to tackle that. I really didn’t wanna make 4 different batches because I don’t need a lot of 3 of the colors. What should I do?????

  • Kimmii

    Do you HAVE to use an electric mixer or can you use the longerK process by doing it without one? Will it still come out okay?

  • Patty Dinelt

    Question… well I guess scenario first, questions to follow. I have a cake to make by Saturday and I am making numerous flowers for said cake. I know fondant normally takes a long time to dry and sometimes not as hard as you need it. I am making flowers to put on this cake and I’ve read to add tylose or put it in the oven with the light on or down real low and itll dry it out fast. what do you think the best/ effective way to go is? im probably going to use half your recipe for these flowers so how much tylose do I need (where do I buy it?) and how do you get them to dry so I can put it together Saturday morning? Note: the flowers aren’t intricate, they are just rose type ones Also I need about 6 different colors for these flowers… do you have a tip to coloring? I have done the good ol’ knead each color into existence however I was thinking- could you make the flowers in white and coat them in colored chocolate?
    Thanks for any help you can give me!
    Patricia

    • artisancakes

      I would recommend you never use fondant for flowers and use gum paste. Edna De La Cruz has a great recipe and so does nicholas lodge. Just google it. That is what I use and the petals will dry rock hard in about two days.

  • Jolynda

    Elizabeth- (sorry if you already got this- I am new to Disqus and am not sure my original message sent??) Anyway- You are SUCH an inspiration. I had always been fearful of working with fondant before I came across your tutorial. I can’t even begin to tell you what a difference you have made in my skills! High fives and hugs your way, sista! I am getting ready to start working on some Halloween cupcakes – Edgar Allen Poe- Raven theme. I wanted to do a chalkboard effect on black fondant similar to something I had seen done on black royal icing on sugar cookies. So, I’m going to need to make black ( and I am scared -yikes!) I wanted to double check- do I simply replace the water with the gel color in white Wilton fondant, or do I need to use black Wilton fondant with black food color? Hoping I can do the white as it is a better bargain in my area than the black, but didn’t want to mess anything up! Can you clarify? Keep being fabulous- You are my super special virtual friend! Have a fabulous day- thanks! jkl

    • artisancakes

      How to color the fondant is described in the recipe :) You don’t replace all the water, just 1 tablespoon and you use the white wilton same as always. It will be gray at first then turn black overnight.

  • Kathy Jo

    Help. I made the fondant a few months ago and it turned out pretty good the first time but it tore at the top of the cake really really bad. I made a batch yestereday and I’m not sure what I did wrong. I replaced the water with gel coloring. My batch ended up smaller than it should and the fondant was super oily and thinner. It tore at the edges like the last batch. What am doing wrong that the fondant keeps tearing and what did I do wrong with the gel when trying to color the fondant. Thank you

    • Leslie Tiongson

      What was the texture of your fondant (e.g. dry and cracking, too soft)? I suggest you just color the fondant after doing the whole process. I tried to mix the fondant while I was making the fondant ant it turned out to be too soft for my liking because of the high humidity form where I live. I decided to color it after instead and it usually works better for me because I can control the the amount of color that I add. Try adding a little tylose powder to stiffen the fondant. I usually use 1/4 – 1/2 tsp per recipe if I find the fondant too soft.

      • artisancakes

        If you’re having trouble with softness due to high humidity, all you have to do is leave out 1 tablespoon of water from the recipe

      • Kevin J

        OK… So some woman named Kathy Jo set up an account on this site and she was not bright enough to use her correct e-mail address. Instead she used mine. So before I shut the account down, I wanted to let you know why you were not getting messages through to her.

  • Pam

    Thanks for sharing this! This is my first time using fondant and I’m practicing for my son’s first birthday.I made a batch of this yesterday but I think I should have kneaded it longer although it seemed smooth before I bagged it for use today because I got several tears. Before using it today, I microwaved for 20 seconds and it rolled out well but it tore when I tried to smooth it on the cake. Perhaps I over kneaded? So lost. Any suggestions? I really love this recipe and I want to be as successful with it as everyone has!

    • artisancakes

      If its tearing it isn’t kneaded enough. Re-heat for 30-40 seconds until soft and knead well

      • Pam

        Can I hug you lol. Thanks,for your quick helpful reply!

        • artisancakes

          *VIRTUAL HUGS* :) and you’re welcome

  • michelle jones

    Hi there could you tell me in grams the weight of the shortening please x

  • Jain

    Hi Elizabeth, Is there a easy way to heat the wilton and marshmallow fondant without a microwave. I don’t have one and was wondering how to work around that constraint. Thanks for recipe and advise.

    • artisancakes

      maybe in an oven on low? that might take a lot of time but its all I can think of :( sorry!

  • Marie

    Hi Liz! Thanks for the recipe! I had a couple questions. I am making a cake for a good friend of mines wedding, I was going to make ruffles around the cake and was wondering if this would be a good fondant recipe for that? Also, if the wedding is on Saturday can I make the recipe on Thrusday and use it Saturday? Should I pre roll the strips Thrusday when the dough is warm or should I wait? Also, can this recipe be stored in the refrigerator or should it be left out? Thanks so much!

    • artisancakes

      Hi Marie,
      Yes it is good for ruffles. I use a past machine to make my ruffles really thin. Yes you can make the fondant ahead of time. Re-heat for about 30 seconds in the microwave and knead until smooth before each use to reactivate the stretch factor. Don’t pre-roll strips, they will dry out. Yes you can put it in the fridge but you don’t have to. Its fine either way. One more thing, add tylose to your fondant for the ruffles to make them stiffer and stand up better. You might check out this craftsy class by Maggie Austin :) Best ruffle tutorial out there. http://artisancakecompany.com/maggieaustin

      • Marie

        Thank you so mich for the quick response! Can you lay the ruffles directly onto buttercream or do they need to be applied onto a fondant covered cake? Also, should I wait to apply the ruffles the day of the event or can I place them onto the cake even though it will be refrigerated overnight? THANK YOU SO MUCH!

        • Marie

          Also, how much tylose and when do I add it to the fondant?

  • urooj

    Hi, I have just got interested in baking, and wanted to try this recipe but I don’t have a stand mixer. I’m planning to buy it soon, but is there another way of doing it without that for now?

    • artisancakes

      you can make it by hand but you have to do a lot of kneading

  • Treasure Bites

    Hi Liz, first of all, I love your mmf fondant, so do my sons & my husband. It so flexible that it covers the cake beautifully! I’m so glad my friend refer me to your video that from that day on I always use your yummy fondant.
    But now, I’m facing a problem, I use the left over fondant & mix it with new fondant to cover more cakes, heat up in mocrowave & use shortening to knead it, but when i roll it, a lot of tiny air bubbles in it, and it obvious on the cake. What’s your advise on this, please?
    I really appreciate it!
    Thanks a lot, Liz!

    Also is there any fee to subscribe your website?
    I’m amazed with your cakes & your fast journey to be so succesfull!

    • artisancakes

      No There is no fee to subscribe. All fondant will get air bubbles sometimes, you need to have a pin nearby to pop them when you first start rolling your fondant out so that by the time its all the way rolled out the holes will be sealed. :)

      • Treasure Bites

        Wow! You are a busy lady, yet you respond very quickly to your fans! Thanks so much! Really appreciate it!
        The air bubbles I got are very tiny bubbles and lots of them spread on the fondant, I cant figure out how to fix this, even after I let it sit overnite to settle. Any thoughts?
        Again, thanks in advance.

        • artisancakes

          Try kneading your fondant more like bread (where you fold it over and over) to minimize air incorporation

  • Chris Cakers

    I teach cake decorating and one of my students brought this recipe to class and let me use some of it. I was amazed how well it worked. It has a nice hand to it and rolled super easy! I am gonna try my hand at! Thanks for sharing this with us!

    • artisancakes

      Thats awesome! So glad you liked it and your students liked it :) Feel free to share the recipe with your students!

  • Jessica

    I’m wondering what the purpose of the Wilton fondant is in this recipe. Can you explain why you decided to add it?

    • artisancakes

      It adds elasticity to the marshmallow fondant that would not normally be there

  • Alex Narramore

    Hi I have made the recipe once so far. I didn’t use quite all the powdered sugar the first time, but the recipe rolled out beautifully right after I made it. I rolled it out the best day and I didn’t reheat but kneaded it over again and used it. It was perfect on one side and cracked along the edge of the back. I’m thinking now this is because I didn’t reheat it since it worked nicely on the dummy right when it was first made. I made it again today and used more of the powdered sugar in the bowl as i was kneaded it all together. I have two questions. How long do I reheat it in the microwave before kneading it over again before use to activate it and can the fondant be steamed? I made a flag with this and it was hardened and I steamed it. It was glossy and gorgeous, but it softened the fondant so it fell off the wire. I was wondering if I steamed the fondant and let it dry if it would leave that finish or what your experience is with that? The recipe is great thanks for sharing! Just trying to get used to the kinks when learning a new recipe. Thanks!

    • artisancakes

      reheat until warm… usually about 30-45 seconds depending on your microwave. Let your pieces dry for a few days before steaming or they will wilt. I usually spray my cakes with a little water from an airbrush instead of steaming.

  • Charlene

    Thank you so much for sharing your fondant recipe. Just finished a cheesecake wedding shower cake for a friend. First time ever using fondant, let alone making it homemade. I did try it, and it did taste good, and I flavored it with cheesecake flavoring which made it even better. Easy directions, easy rolling, no tearing and so simple to work with, not to mention looks great!
    This will be the only fondant recipe I will ever use!

  • JoseeHanis

    Thank you for replying. Did not find an answer about the marshmallows on facebook yet. I do have another question. Is it possible to put fondant cutouts and borders on a cake that has only buttercream on it? If I smooth out the cake really nice and use an icing comb around the sides then apply for example flowers (cutouts) on the sides and top. Would that look alright you think?

    Thank you again for replying so fast! :)

    • artisancakes

      yes you can and people do it all the time :)

  • JoseeHanis

    Hi Elizabeth! First of all you are so talented!! I am so happy I found your website! Somehow you gave me a bit hope again! I have fibromyalgia and just lost my job because of it! That broke my heart it was my favourite job and took me 8 years to get there. (it was in a bakery) Anyways, I cant work outside the home right now because of my fibromyalgia. So I decided to start to make my own cakes at home and God willing I can start selling them. I will start selling them in my church and see how it goes. You made my day with your fondant recipe! I have never worked with fondant but I am pretty handy and I know I can do this! I live in WINNIPEG, MANITOBA CANADA and cant find (yet) the mini marshmallows in the brands you suggest. Now what? If there is any one from Winnipeg reading this and knows where I can buy the right marshmallows, please put it on a comment here for me! or email me at joseehanis@hotmail.com.
    My hubby is going to be 50 in 3 weeks and I want to make my first cake with fondant for him! I am going to make a figurine looking like him with his favourite guitar on the cake!
    I hope I will get an answer on those marshmallows!
    Happy baking and warm greetings from Josee :)

  • Amanda Hesketh

    I first saw this on youtube, and at first I thought, why muck about doing all that messy mixing and stuff when you can go buy a slab of fondant at the shop and save yourself the bother…then I just made some this evening, and I TOTALLY GET IT! I can’t get over the texture, it’s so silky, I just want to stand prodding it all night!

    I don’t normally take the time to leave feedback, but I had to with this- I feel like I’ve just discovered a secret weapon, and I had to say thank you. So, THANK YOU! :D

    • artisancakes

      Thank you so much <3 I really appreciate you taking the time to leave a comment!

  • zaib saeed

    Thank you for your wonderful recipe :))). Just one quick question . Can i refrigerate my cakes after they have been covered with LMF fondant ? . Thank you

    • artisancakes

      Yes. I refrigerate all my cakes but be aware, depending on the humidity in your area, you may get more sweating. If you get a lot of sweating, place cake in front of a fan to help it dry off.

  • Michelle Rodriguez

    hello! i had a question, does it matter what kind of powdered sugar i use? I find that when i have made marshmallow fondant in the past (i will try this one most def!) it tastes funny. Do you think the powdered sugar brand makes a difference? THANK YOU!

    • artisancakes

      Usually powdered sugar is just sugar with a little cornstarch. If your ingredients say anything other than “sugar, cornstarch” I would be wondering what kind of weird powdered sugar it was

      • Michelle Rodriguez

        hahaha i know right? its usually generic powdered sugar like from walmart. I will pay close attention to the ingredients. Thank you!

  • michelle

    Hi there, am I doing something wrong? My fondant tears and is cracking when I try and cover a cake. Is there anything I can do to it to stop this from happening. It tastes absolutely delicious x

    • artisancakes

      Are you re-heating and kneading it before you use it? Every time you use fondant, you should always re-heat and knead a ton to re-activate the stretch factor (very technical stuff here) :) good luck!

      • michelle

        Brilliant! Thank you for the fast reply I will definitely try that next time I use it. You’re an absolute star for sharing your recipe xxx

  • Shea O’Keefe

    What if you don’t want to have to make enormous batches of different colours and say you just want to make little bits of each color of the rainbow would you split the recepie to put the dye in prior to finishing or would you take the bits of finished fondant and add the colour?

    • artisancakes

      yes you can :)

  • Nicole Vaka

    How long is the fondant good for?

    • artisancakes

      Months! It really only ever dries out. Doesn’t really “go bad” ya know?

  • Catherine

    What temp should cakes be before covering with fondant? Some say room temp, others say cold…..thank you!!!

    • artisancakes

      They should be cold always. After you bake your cakes and they cool, wrap in plastic wrap and put in the fridge so the butter in the cake has a chance to firm up (assuming you’re making a scratch cake) this should take a few hours. Then fill with buttercream or whatever and crumb coat and back in the fridge. Then the final coat of buttercream and back in the fridge or freezer to get rock hard. Then cover with the LMF fondant. You’ll have the smoothest cake ever :)

      • Catherine

        Thank you, Liz! Used SMBC frosting and applied thin later of water/corn syrup, then fondant on a cold cake but the condensation made it sticky, so I did the best I could and added decorations to a tacky cake. After the cake sat outside for 5.5 hours it was soft and pliable and held up perfectly…no sagging & delicious! Several people are their whole slice, fondant and all!
        How can I successfully cover a cold cake and not get sticky while trying to smooth it out? This was my first cake using your fondant……..Thank you!!

        • artisancakes

          There js no need to apply water/corn syrup to your cake. Fondant adheres perfect to SMBC. Fondant will get sticky on a cold cake after you first apply the fondant, just keep a fan on it. You might just need to go faster. I roll my fondant out with powdered sugar or cornstarch and can cover the cake in about a minute. Maybe practice on a dummy as well so you can build up your speed :)

          • Catherine

            I figured I was going a little slow at first but that makes sense. I applied the solution to try and avoid sagging but I do have another cake to practice with. Appreciate your help so much :)

          • artisancakes

            no problem

      • Treasure Bites

        Hi Liz,
        When I cover fondant on cold cakes, sometimes it make big gas bubbles after the cake thaw out for the party. What about the cake farts theory?
        Thanks for your advise!

        • artisancakes

          This just means you are trapping air in your cake that is trying to escape when it comes to room temp. You need to make sure you don’t trap any air when you are stacking, none while you are crumb coating and especially on the edge when you’re covering in fondant. The better you stack and cover, the less air bubbles you will have

          • Treasure Bites

            Thanks again for your advise. I will try my best not to trap air in the icing process. ;)

  • Marie

    Hi, I have tried making this MMF and it is very sticky even when I have added the icing sugar what am I doing ?

    • artisancakes

      is it humid where you are? try leaving out one tablespoon of water

  • julie

    Is it nessesary to use a doough hook?

  • julie

    Hi im just starting out in the buisness. I dont have a kitchen aid or good quality mixer yet. The mixer i have does not have a thing for a dough hook is it nessesary ?

    • artisancakes

      You can either do the dough hook or mix by hand but you really have to mix it good

  • Kate

    Awesome recipe and tutorial! This comes together easy thanks to the use of mixer/kneading hook – who know! Great consistency that holds shape well and can be rolled very thin. I have used this recipe several times and love that it makes a big batch. Just be sure to check your bag of marshmallows as this calls for one pound. My local grocer sells their store brand marshmallows in 10oz bags. And I think the same is true for the Campfire brand. Last time I made this recipe it was late and I kept wondering why it wasn’t coming together after mixing and kneading in the special ingredient… Duh, I hadn’t used the full pound of marshmallows to start. Luckily, I measured out the additional 6oz; melted; and just dumped everything back into the mixer. Even though I had already “finished” the recipe it took the addition of melted marshmallow just fine. This recipe rocks. Thanks so much Liz!

    • artisancakes

      That is great to know Kate! Thank you for the tips!

  • Jose Rommel D. Racimo

    Hi, I just wanna ask if this recipe is also excellent for figure sculpting? thanks

  • claire

    Hi I love your MMF recipe and use it all the time now but recently i was asked to make a cake for a vegetarian… and they would not eat gelatine which is in marshmallows… do you have a vegetarian alternative version of your fondant? Thanks x

    • artisancakes

      I’m sorry I don’t know :(

  • Anna-Lee

    This recipe is awesome!! Thanks you SO much for sharing it. Even my husband is eating the fondant now, not just the kids, haha. I do have a question though. When making figurines the fondant looks like it’s got pores or holes in it. Did I do something wrong when I made the fondant…perhaps too little sugar or marsmallows or something?

    • artisancakes

      if it has pock marks in it, it is undermined. The best thing to do is re-heat and knead until it is smooth :)

      • Anna-Lee

        Okay, thank you so much :-)

  • LT

    Hi there ! Just a question, would cocoa powder be considered a powdered food colour? or would I need to subtract some powdered sugar and substitute it with the cocoa powder to get some colour?

    • artisancakes

      hmmm good question. My recipe calls for liquid food color so if you’re going to add cocoa powder for color, I would subtract some powdered sugar

  • Mandy

    Hi Elizabeth, I’m so keen to try your fondant recipe, but I can’t get white mini marshmallows here in Australia. Do you think it would work the same if I made marshmallow from scratch and just didn’t let in set? Thanks

  • Tiffany Hall

    Hi,I don’t have a microwave.can I melt the marshmallows on the stove and get the same effect?

    • artisancakes

      Yes you can :)

      • Tiffany Hall

        Help! Everything was going well but then I forgot to add the second half of the sugar before I added the Wilton fondant. Now there are a few bubbles when I try to roll it and it gets really sticky. Is there any way to save it? The consistency is good though

        • artisancakes

          Just keep kneading until the bubbles are out and then let it sit overnight. It will be fine

          • Tiffany Hall

            Ok sit over night wrapped in saran wrap right? Sorry for all the questions, this is my first time making fondant ever

          • artisancakes

            yea or in a ziplock :) trust me you’ll be ok!

          • Tiffany Hall

            Thx a bunch! :-)

  • Heather Murphy

    I tried your recipe for the first time last night. OMG, I absolutely love the texture, how smooth it gets as well as how it takes color. I rolled a thin layer out to see how long it would take to dry and it has been over 12 hours now and it is still pliable…..Will this fondant dent or cave with gumpaste characters on it? Also how much tylose powder do I use to get it to dry?

    • artisancakes

      If you have really heavy figures you need to put in supports or they will sink into the soft fondant. To make it dry, I add about a tsp of tylose per cup, give or take how much you want it to dry. Sometimes I add a little gum paste. I don’t use it for flowers.

  • Nicole Perez

    Elizabeth, I will be making your MMF for a birthday party in August. I need a good chocolate cake recipe and a good vanilla cake recipe that would be sturdy enough to hold the fondant but also as moist as the boxed cake mixes. Do you have any cake recipes that are great for the MMF? Something that will hold up, be moist, and delicious???

    Thanks in advance!!!

  • Lillian Sanderson

    Hi Liz, thank you so much for sharing your AMAZING recipe! I found GOLD! Loooove it! :)

  • Leah Ignacio Manset

    Can you use this recipe with Rich’s Bettercream?

    Thanks

  • brenlw

    :( I don’t have a microwave. Do I need to buy a microwave or is there another way to melt the marshmallow and warm the fondant without ruining the recipe?

  • Malinda

    Thank you for sharing! I’m planning on making my first trial cake for my baby’s 1st birthday but I have a couple questions. How long far ahead can I make the fondant? Can you please shoot buttercream recipes for the cake, cupcake frosting recipes, cookie icing recipes my way? Thanks in advance :)

  • ST

    Thank you so much for providing this recipee! I tried it out to make my sons Dinosaur Birthday Cake and it turned out yum! My molding can use some practice but… First time baking a cake! I will post pictures soon. Today was trial day and it turned out great.
    Quick question: How do I store the left over fondant so I cn reuse it on the day of the birthday party?

    • artisancakes

      check the FAQ but yes, store in plastic bags out of the fridge. Reheat and knead well before each use

  • Natasha Morton

    Not sure you’ll get this since its an older article, but I just stumbled upon this this morning. I made my first MMF yesterday and it was a basic recipe. I HATED it, granted it was my first time EVER using fondant of any kind. Anyways, I think I’m going to try it your way next to play with and compare. I was literally in tears last night. Especially since everyone speaks so highly of mmf.

    Thanks for the tutorial.

    • artisancakes

      Of course I’m here! Just let me know if you have any questions. The most important thing is to get the right marshmallows and to make sure you mix the fondant enough! Let me know if you have any issues. I’m here for you :)

  • Cathy Rosales

    I can’t wait to make this fondant with your recipe. Why aren’t Jet Puff, Kraft, or marshmallow fluff to be used in this recipe? I will go to Walmart to look for their brand. Your video is great and I learn much better by seeing the process rather than just reading it.
    Cathy Rosales

    • artisancakes

      They just don’t work right in the recipe. Some people have told me that Jet Puff worked for them but they never have for me. Good lucK! Liz

  • Jeanette

    How long can this fondant be made ahead before using it? And how do you store it?

  • Chazia

    Hi, found the tutorial extremely helpful. I however have to ask- what is shortening? I live in the UK and would be grateful if you could shed some light into it for me.
    Regards,
    Chazia

    • artisancakes

      It is a vegetable based fat. I believe the equivalent in the UK is TREX

  • Jazmine Williams

    How can I give the fondant a white chocolate flavor?

    • artisancakes

      Add half white modeling chocolate

      • Jazmine Williams

        Any brands you’d suggest? I was thinking Ghirardelli White Chocolate Baking Bar 8 oz worth which would require about 2.5 tablespoons of light corn syrup. And half what exactly? Since this makes approximately 4 lbs, should I half the recipe and then have 2 lbs of the modeling chocolate?

        • artisancakes

          Yes I say what brands I use in the video and in the written recipe.

  • kjmillert@taylormadepantry.com

    Hi Elizabeth. Your fondant is great. The only issue I had was my fondant smoothers were sticking to the fondant. I did put my cakes in the fridge before applying the fondant. Do you think the cake was too cold an dthat why I could smooth the fondant.

    • artisancakes

      It is from the condensation. Just use more powdered sugar on the surface of the fondant. use a steamer or airbrush with a little water to get rid of any leftover powdered sugar on the surface

  • Catherine

    Hello Liz, thank you for posting this recipe. I’m in the middle of gathering all my supplies to try your recipe and wanted to point out that I purchased a 5lb box of Wilton Rolled Fondant, got home and weighed out the fondant to come and find out that there was only 3lbs, 10oz! Reason I am mentioning this is that you stated to use 1/2 of one of the packages which is much less than 1 1/4 lbs. I did weigh out the correct amount of 1 1/4lbs for the recipe but am hoping to let others know in case they may run into issues as the quantity I purchased is waaaay off.

    • artisancakes

      That is weird… the 5 lb box should have 5 lbs in it.

    • Catherine

      Hello again Liz, I just finished my first batch of fondant. I watched your tutorial twice and followed along, watching you closely….OOOOOMMMMMGGG!!!! This is AMAZING–but I know you already know that! I can’t thank you enough for your generous spirit in sharing your trade “secrets”. I am relatively new to baking and have learned so much. Next project I will be attempting is your beautiful mermaid on YouTube…That project may be well over my head, but I can’t wait to try :) Thank you, thank you, thank you!!!!!!!!

  • tori(:

    works perfect!!!!!!! But question, how do you do colors? Do you have to make a separate batch for each color?

    • artisancakes

      Just color like regular fondant. either when you make it or small pieces at a time

  • Tish_34

    HI! Love this recipe! It turned out perfectly and it was my first time to make fondant! My daughter was beyond thrilled with her My Little Pony cake! I have a question about how long the MMF can be stored. I wrapped the remainder of my fondant in saran wrap, put that into a Ziploc then put it in the fridge. That was on April 4th. I would like to use it next weekend. Will it still be good to use, even after being in the fridge for over two months? I am terribly paranoid about food storage. I just don’t want to make anyone sick. Thanks so much!

  • Joanna Caban

    Hello,
    First off, thanks for sharing your recipe. I’ve been making mm fondant for years and love it until I moved to Florida from NYC. At first I had to add more sugar cause it was too stretchy and just when I think I figured it out, it cracks. I want something like yours that sounds smooth and stretchy but does your recipe set or get slightly harder after wrapping your cake so that you can stack and decorate with fondant decorations? Will the humidity affect the fondant due to it containing Cisco in it? Do I have to color a complete batch while making it or will it work fine if I choose to color as I go after its ready. I use Americolor also. It’s awesome. ;) MM fondant is softer to eat but I scared that it’ll be different to decorate. Thanks in advance.

    • artisancakes

      It works the same for decorating but is softer. If you want to make it harden up, add 1tsp tylose powder per cup of fondant but don’t add it to anything you are covering cake with. Just figures. Color and store just like regular fondant

      • Joanna Caban

        Ok, thanks. I just brought the dreaded Wilton fondant…Eisshhh (I hate that stuff) but I will put it good use with your receipe. Thanks again!

        • artisancakes

          haha well tell me how you like it ;)

        • Joanna Caban

          One word describes this fondant….”AMAZING!” Even before you add the Wilton fondant, you could see the difference using Walmart marshmallows instead of jetpuff makes. You got it down to a science. It tastes great too. The Wilton fondant does not change it’s taste like I feared it might. It just gives it that extra elasticity MM fondant could use. The only thing I did not like about making this is that I was short extra marshmallows and I could not make more. ;)
          (Warning: you will want to stock up)
          Many blessings to you Liz. What a gracious way to pass it forward.
          Thanks.
          Joanna C.

          • artisancakes

            haha! best review ever :)

    • artisancakes

      yes it will be totally fine. Just re-heat and knead well before use

  • Darla Wilde

    I am brand new to fondant. I appreciate this tutorial and recipe very much. My question is, how do I color the the fondant, and what do I use?

    • artisancakes

      There are instruction in the post above on how to color the fondant :)

  • cakes

    Hi Elizabeth,

    I make MMF and it always hardens too fast for me to work with (although I do manage it, it’s a pain), and I can never make decorations ahead of time. I really want to try your recipe, but is there something I can substitute for the Wilton Fondant that’s in the recipe? Unfortunately I can’t have any of the store bought stuff because of dietary restrictions. Please let me know ASAP! Thanks!!

  • Catherine Mason

    Thank you for this lovely fondant recipe Elizabeth. As a former `fondant-hater’ I’m delighted to find something that actually tastes good! It seems to handle very well too, although as I only made my first trial batch this morning I’ve yet to try it on a large cake. It looks great though. Regarding storage, do you think if I use it by the earliest `use by’ date listed on any of the ingredients that would be safe? I’m thinking I might try and make up batches in advance during quiet times… What’s the longest you’d keep a batch that you were going to use commercially?

    • artisancakes

      You can use any kind of store bought fondant but you have to use something or the recipe won’t work

    • artisancakes

      I think the shelf life of the marshmallows would make sense since that is the main ingredient

  • Nikole C.

    Made your fondant recipe last night. LOVE IT! I know I’ll get better at it the more I make it. THANK YOU for sharing it w us!!

    • artisancakes

      Yay! I’m glad you liked it!

  • Gabi

    Hi I really love all your tutorials I am going to try to make my first topper. My question is how far ahead can you make the topper before you actually use it on the cake? I hope that’s not a dumb question.

    • artisancakes

      no that isn’t a dumb question at all. I make mine about a week in advance so they are nice and dry but you can do sooner if you want

  • Jess

    Hi. Is this MMF recipe enough to cover a 13in by 9in cake or should I make two batches? also will store bought buttercream and cake mix work well with this fondant such as pillsbury? Third, will it be okay to store in the fridge a day before after I have applied it? Thanks so much!

    • artisancakes

      I am not sure about the 13″ x 9″ cake. I think it will be. I wouldn’t use store bought icing because it is very soft and will slide off the cake. I would make a buttercream that is easy like this. http://www.foodnetwork.com/recipes/gale-gand/quick-vanilla-buttercream-frosting-recipe/index.html Yes you can store in the fridge.

      • Jess

        Perfect! And should I keep the fondant cake covered in the fridge with Saran Wrap or will a closed cake box be fine? Not sure if those things matter. Thanks so much for answering(:

        • artisancakes

          Do not cover your cake with anything after it has been covered in fondant or it will make your cake soggy

  • kjmillert@taylormadepantry.com

    Thank you for the wonderful recipe. I am making a wedding cake today and will post pictures later. My fondant always cracks at the corners so I am hoping that this fondant has better results. Again thank you for sharing.

    • artisancakes

      This fondant can crack if you don’t knead it enough. If you notice cracking, re-heat the fondant and knead it really really well. Like pull it like taffy and tear it and really get that stretchiness going again :)

  • Janet Gunn

    I love love love love your fondant!!! Have been using your recipe for about 7 months now (have a cake decorating business) and am so happy with this recipe!! Great recipe everytime!! The taste is wonderful too!! Thanks~~!!!

  • Dicakes

    Thank you so much for sharing your knowledge Liz. You are a godsend to the us beginners in the home based cake business. One question – Your recipe mentions 1.25 to 1.5 pounds of Wilton fondant but you use half of a 5 pound bag. Wouldn’t that be 2.5 pounds (almost twice as much as the recipe states)? Please clarify for me. Again thank you so much for sharing!

    • artisancakes

      use 1/4 of a box. Each 5 lb box has two packages in it. I use half of one of those packages. If you use a smaller box there is only one package inside.

      • Dicakes

        Ohhhh! Totally clear now. Thank you so much. I can’t wait to make this :)

  • Deb1701

    Hi, can I ask if other brands of fondant can be used instead of Wilton? Being in the UK Wilton isn’t the everyday get from store brand plus it costs through the nose. I tried the recipe but didn’t use any fondant and my friend thought it tasted lovely.

    • artisancakes

      Yes it will taste great without the fondant but it won’t work too great :) You can use any brand of store bought fondant :)

  • Samantha Lopez

    I just finished making this.and my.brother wouldn’t stop eating it! I’m fairly new to.cake making and this fondant is amazing! I watched your video as I mixed it and I think it came together nicely! Thank you for sharing this recipe. How long will this last stored? I was thinking of making a couple batches. Again thank you for your tips and tricks, you’re helping this small town baker become better!

  • http://www.facebook.com/patricia.henningasselin Patricia Henning Asselin

    Best mmf recipe ever ,so easy to make and use plus it taste great .These are not the best pics but where all i had :)

  • Joanne Yeakle

    I love this recipe!! I have tried so many others and have spent so much money on fondant, the shipping cost is crazy, and have always been disappointed. When I tried this recipe it was wonderful to work with, had a great taste, and covered the cakes beautifully!! Thanks for sharing :)

  • Ade

    Liz,
    You’re amazing! Can’t wait to try it!
    Thank you for sharing your secret recipe ;)
    xx Ade

  • http://www.facebook.com/people/Carrie-Collins-Hinkley/1297930218 Carrie Collins Hinkley

    Hi Elizabeth, first of all thank you so much for sharing this, I can’t wait to try it out this weekend. I’ve read and reread the recipe, and the comments and questions hoping to find the answer to my question. I don’t see it so I apologize if you’ve answered this already. Is it possible to color the fondant AFTER it’s made? I have 3 cakes to work on with several different colors and not enough time to make several batches of the fondant. I can use modeling chocolate for some of the details but would really like to try this for all, if possible. Thanks again! Carrie

    • artisancakes

      Yep just color it like you would any other fondant. If you need a dark color like black or red, keep in mind that it will be wetter and stickier and you’ll need to knead in a little more sugar and a tiny bit of shortening :)

  • http://www.facebook.com/profile.php?id=1109361128 Indira Ramirez

    I Liz this was the cake that I made with your amazing!!!! LMF it was a big hit. Thank you so much for sharing.

  • Shari

    I made these cakes using your recipe for marshmallow fondant! Thank you so much or sharing!

  • http://www.facebook.com/irenegalizia55 Irene Marrero-Galizia

    Elizabeth it says jet puffed will not work is that correct , thank you

    • artisancakes

      They never work for me

  • vahiné island

    hi there!!i m soo happy i have found your tuto,because i m having troubles with my homemade fondant since one year now ,and i don t even know why!!!

    i live in a hot and humid weather,so its quite hard to deal with fondant.

    it seems this recipe is THE one i needed.

    i ll give it a try as soon as i can,and i put a lot of hope in it;just a question though:i can t find mini marshmallows,only regular ones.i suppose it s not a problem as long as i put 1lb of them,is that right?

    i don t have any microwave,so i plan to melt them in a double boiler,is that ok?

    thanks a lot for your help,you re not only a talented cake decorator,but a generous one as well,thanks for that.

    happy decorating

    vahiné island

    • artisancakes

      I do not know if it will work with the large marshmallows or a double boiler. I’ve never made it that way. Give it a go, and let me know how it works out :)

      • vahiné island

        thanks for your answer,i will try and let you know;;
        happy caking

        • http://www.facebook.com/elizabeth.g.morales.5 Elizabeth Guzmán Morales

          I used the big ones once because I bought them by mistake. They worked good! You just need to be carefull not to burn them. I cut them in small peaces. In that way you have less surface area and you can melt them faster without burning.

          • artisancakes

            good to know!

          • Brandi Jean Smith

            I just made the fondant by melting the marshmallows in a pot on the stove on low heat. The fondant turned out just like it does when you microwave the marshmallows! Just be sure to continuously stir the marshmallows while melting so that they don’t burn! Hope this helps! :)

          • vahiné island

            oh,yes!!good to know!!and it s a good tip to cut them in small pieces!thanks for sharing,i have to give it a try this week;your experience will give me some more confidence,thanks again!

  • Miranda Johnson

    I’ve been weighing out my fondant options for an Alice in Wonderland Eat Me cake I’ll be working on for a friend’s birthday next week and this seems fairly doable even for a non-baker like myself:) One question though. Since I don’t have a mixer with a dough hook (just a hand mixer) can this still be made and is there anything I’d need to do to compensate for my lack of hook?

    • artisancakes

      Use a bowl, sturdy spoon, and well greased hands. Hand mixer won’t help much. Make sure you knead it really well or it will be stiff :) Good luck!

      • Miranda Johnson

        Awesome thanks:)

  • http://www.facebook.com/elizabeth.g.morales.5 Elizabeth Guzmán Morales

    Hi Liz!!! I am ready to try your recipe! I have a question for you though! I read I need to stay away from the Kraft MM brand… But what about the sugar and the shortening? Will the fondant turn out better using Domino and high ratio shortening, for example? What do you recommend to use? Thank you so much!!!

    • artisancakes

      use regular shortening. high-ration isn’t the same. Regular powdered sugar works best :)

      • http://www.facebook.com/elizabeth.g.morales.5 Elizabeth Guzmán Morales

        So it can be Crisco or store brand? Same thing with the sugar?

        • artisancakes

          Yep I always use crisco. It just adds moistness to the fondant. Same with sugar although I use extra fine powdered sugar I get in bulk but I have used regular too and it worked out fine

          • http://www.facebook.com/elizabeth.g.morales.5 Elizabeth Guzmán Morales

            One more question!!! I was watching your male topper tutorial and I know you use your MMF adding some Tylose to it. Can you tell me how much Tylose you add to how much fondant? I will be using gum-tex from wilton… Any inconvenient with it? Thank you so much!

          • artisancakes

            I add about 1 tsp per cup and knead it in until it feels stiff enough to use. It might take about 10 minutes after you knead it in to tell so be patient and don’t add too much. A good test is to take a chunk and make a christmas tree shape (fat on the bottom, skinner at the top) and set it on your desk. If it doesn’t flop over, you’re good go

          • http://www.facebook.com/elizabeth.g.morales.5 Elizabeth Guzmán Morales

            Thank you so much!!! You are extremely talented! I really want to see you in the next great baker! :-)

          • jetta

            Can you tell how much in weight for a cup of fondant for adding 1tsp of Tylose?

  • disqus_AW3reYTrKo

    Hi, I have a question. I made this fondant a couple of weeks ago for a wedding cake. It worked beautifully and I love how it handles, but here my question. I am new at this so the question is: I wrapped the left over fondant in plastic wrap and stored in a plastic bag but left it on the counter and did not refrigerate. Is it still OK to use or do I just need to make a new batch? Thanks for your help and a great recipe.

    • artisancakes

      fondant does not need refrigeration. Please read the description in the recipe for info

  • http://www.facebook.com/tracy.sunderland Tracy Sunderland

    hello from Aust….would love to try this recipe…but am not sure which way to go with the marshmallow brand thing…here in Aust we have pascall marshmallows, and the cheaper varieties and they all come in pink & white or swirl colour/flavours…so I’m not sure…any suggestions???
    Thanks confused Tracy….

    • http://www.facebook.com/cara.jervis Cara Jervis

      Hi tracy. Did you get your answer? I’m from Australia too and I’d also like to know :-)

      • Chelle Thomas

        I’m from Aus too, I made this today with the pascalls pink and white, I used way more icing sugar than it said too, and I think as a result my fondant is cracking but it just didn’t seem to come together properly without adding more. Am just scrolling through to see if there is a way to rescue it. Has anyone else from Aus tried it with our mallows?

        • artisancakes

          It sounds like its just drying out. Try adding a tablespoon of shortening to see if that helps but it might not help. It really depends so much on the marshmallows.

          • Liz C

            Hi, I’m from NZ and we only have the Pascalls pink and white marshmallows also. I made this and had the same problem as Chelle Thomas. I tried adding some more shortening but it didn’t seem to help much. My fondant ended up wrinkly and cracked. But it tasted AMAZING and everyone loved it!! Never one to give up, I’ve been busy on google looking for all white marshmallows and thought I’d compare the ingredients listed to see what the difference was. Our Pascall Marshmallows have the same listed ingredients as the Jett Puff or Kraft you specify not to use. So I’ve hunted down some white large marshmallows that are sold at The Warehouse and the ingredients listed are the same as the Hy-top and Walmart brands. Worth looking online for. I’m looking forward to trying this again. Thanks so much for sharing your recipe :)

          • artisancakes

            Let me know the brand if it works. Try cutting the marshmallows into pieces so they don’t burn when melting them

  • http://www.facebook.com/cathy.arnold.98 Cathy Arnold

    Great tutorial. Thank you especially for carrying it through to actually using the fondant immediately. I’ll definitely be trying your method and have subscribed to your list. I’ll be “lurking” :)

  • Vicky

    Firstly, I LOVE this recipe. I have tried and hated a couple of different mmf recipes so stuck to store bought. Love that this is so much cheaper and tastier.
    QUESTION: I made some beautiful flowers to put on cupcakes this week (following your recipe for making figures), and allowed them to fully dry. The night before the party I frosted the cupcakes, adorned with the flowers and placed in a cupcake carrier in the refrigerator. I wish I could share the picture I took of them the following morning. They had “melted” and the color had run all down the sides of the frosting. They’d have been perfect for halloween. Why did this happen?

    • artisancakes

      When you put fondant on something moist like frosting or cake and then cover it, the fondant will absorb the moisture and begin to soften and melt. Always put fondant decorations on cupcakes right before you deliver, OR allow decorations to dry for at least 2-3 days before putting them on cupcakes. One the GOOD things about this is when you put the fondant on a cake, it will stay nice and soft and you won’t get that “orange peel” effect with your fondant

      • Vicky

        Thanks for replying so swiftly! I did let the decorations dry for over a week but will add decorations as late as possible from now on, I guess.

        • artisancakes

          wow really? Do you live in a humid area? I’ve never had my decorations melt like that. Was the frosting cream cheese?

          • Vicky

            I live in Orange County. The frosting was heavy cream, milk and vanilla pudding mix. I figured out how to show you what happened…

          • artisancakes

            Ok so that is the problem for sure. Your frosting is super wet. Regular buttercream doesn’t have any water in it so it doesn’t affect the fondant. You DEFINITELY do not want to put fondant on that type of frosting, it’s like putting fondant in water. Very bad. It just causes the sugar to melt.

      • Dicakes

        Also it “melts” because of being closed up in the container. If I put my mmf decorations on my cupcakes and then put them in a closed container they will “melt” every time, even if they have been thoroughly dried. But if you leave the container OPEN they will not melt. At least mine don’t. I don’t worry about the cupcakes drying out because they are covered in frosting. Just before delivery or when the customer picks them up – that is when I close the container. Try it. Works for me!

    • Kate

      HI Vicky! I saw your post and wanted to comment because I have trial and error’ed my way thru similar fondant disasters. #1 – Liz is definitely right on about the frosting recipe you used. I learned the hard way that cream cheese frosting (cream cheese has a very high moisture content) and fondant aren’t friends. #2 – As Dicakes mentioned – keeping your cupcakes overnight in a carrier will seal moisture. I’ve also done this and woke up to melted fondant. From that point on I have avoided plastic sealed containers and fondant; unless of course its to store unused fondant. You can leave the carrier uncovered. But I’ve found that cardboard boxes are the way to go because the cardboard actually absorbs moisture. Those plastic carriers are great for keeping cake moist – they are moisture factories! #3 – (Something unmentioned but I know its a problem for me especially in my humid climate) Once you took the carrier out of the fridge condensation became another harmful factor as the cupcakes’ temperature rose. If I have to refrigerate fondant I make sure that I take it out into a cool and dry room. Going from cold frig to hot/humid kitchen will just increase condensation. As Liz mentioned – water will melt fondant right before your eyes. Add to the fact the cupcake carrier will do double duty to trap that wetness inside. I’ve even made the bad decision to add a warm car ride to my destination and created almost a greenhouse effect – no good! #4 – Definitely wait as long as you can to add fondant accents to cupcakes. I’ve let decoration dry until they were practically hard but they’ve still melted because of the above-mentioned threats. Where I live it’s humid all year round so I don’t even need hot weather to screw up fondant, lol. I’ve finally learned all the mistakes I was making and can rest easy now knowing I’m safe. Don’t give up!!

  • http://www.facebook.com/grethel.garces Grethel Garces

    Thanks very nice and no to messy the way you do it thanks again love it

  • lenny

    hi there,

    if i have a mat (embossed style for the fondant), can i still use the smoother? i will try to make this on our first year wedding anniversary this Sunday. Also do I really need to make the butter cream frosting? is it ok to use just the shortening to have the fondant stick on the cake? pls let me know :) thanks so much in advance.

  • http://www.facebook.com/missyanneca Maxine Wilson

    OMG last night I made this fondant recipe. it is the very best. Thank you so very much from just a little old hobbiest.

  • Sara

    Ok, this is awesome! But, a few questions: I’m living in Europe and the only mini-marshmallows I can find is Jet-Puff. What happened when you used jet puff? And wilton fondant, unavailable! Can I use any fondant (I found some at a local store)? And can you use pre-colored fondant and use that as your colorant? Thank you, thank you!

    • artisancakes

      Use Haribo marshmallows as stated in the recipe, use trex instead of shortening. Jet Puff doesn’t work but you can try it if you don’t believe me :) You can use any other kind of fondant instead of wilton. Use gel food color to color the fondant.

  • ncmamabird

    I can’t wait to try this!! Thank- you

  • Sharon

    Hi, Liz! :) Thank you so very much for sharing your secret recipe with us! I’ve never made fondant before, or even used it, so I am very excited to try out your recipe (especially with all of the wonderful reviews below, tee hee)! ^ ^ I have a question about it – I have never heard of people using anything other than extracts to change the flavors of their fondant. Would I be able to flavor it with a little bit of peanut butter, or do you think that would ruin the consistency of it?
    Thanks a lot! :3

    • artisancakes

      I think it might make it sticky so you might have to add more powdered sugar but give it a try! Start with like a tablespoon and see how that works.

      • Sharon

        All right, thank you so much!

  • Sarah Winchester

    I am very excited to try this recipe and I am anything but talented when it comes to the kitchen lol However my daughter is turning 1 on May 16 and I plan on making her a lady bug cake. Therefore, I need to make a practice one just in case since more often then not I mess it up. After reading all the comments I was wondering if you have tried Wilton Red Candy Melts along with the Americolor Super Red for red coloring? Also, I read that you reduce 2 tbsp of water and add black color gel for black, however will that turn it black enough? I saw another recipe that said use generic marshmellows as well, whereas I purchased Kraft. What ingredient, or lack there of, in generic marshmellows that makes this recipe successful? This last question is sheer curiosity. Being very health consciousness, I normally substitute coconut oil for shortening or use other substitutes but wasn’t sure if it would work with this recipe, although it would give it a hint of coconut flavoring which is often a bonus. I have been researching recipes and tutorials for a month now and yours is the first one that has positive reviews and therefore has provided the motivation to try. I appreciate you taking the time to share and help out a rookie to fondant like me.

    • artisancakes

      No I haven’t tried the candy melts.
      Yes Two Tablespoons of food color is plenty. It looks grey at first but the color deepens over time. This is how I make it every time. I have no idea what ingredient makes the marshmallows work or not work, I just know what works for me :) Since fondant is 99% sugar, I don’t think trying to make it “healthy” is ever going to be successful. The shortening is to keep the fondant soft and smooth so Im sure any oil could work in it’s place.

  • http://www.facebook.com/jenny.lavis2 Jenny Lavis

    Hi i am baffled re the shortening….we don’t have it here and i think our margarine is too oily. I live in Scotland. Please can you you show how to make a peony flower..
    I love your page. Thank you x Jennie x

    • artisancakes

      Try and find something called trex if you have it. Others have told me the used butter and that worked for them.

  • http://www.facebook.com/people/Carolyn-Buckner/1162032026 Carolyn Buckner

    Oh, will Satin Ice work with this recipe? That’s what I happen to have on hand.

  • http://www.facebook.com/people/Carolyn-Buckner/1162032026 Carolyn Buckner

    This is great! I can’t wait to try this recipe! Do you always need to heat fondant a bit before using it? I’m curious about that.

    • artisancakes

      For this recipe you do :) It works better warmed.

  • http://www.facebook.com/april.cummings.733 April Cummings

    I just saw your video and plan on trying it tomorrow. My question is: how long can this fondant be stored prior to use? I have my twin boys birthday coming up in a few weeks and, since I have a bum shoulder, would like to make some things ahead of time.
    Thank-you for your help, April

    • artisancakes

      It can be made weeks in advance. Just re-heat and knead before each use to freshen it up again. Liz

  • Barbara Stone

    Hi just watched your video and cant wait to try it :) Just wanted to ask though if I were to make it colored actually a brown color could I add chocolate to this recipe instead of food coloring or gel so it would have a chocolate flavor as well as the brown color and if so how or what amount should i incorporate it…thanks

  • http://www.facebook.com/michelle.f.duffey Michelle Frewen Duffey

    hi there,fab! video. i just wanted to know do you have to let the MMF cool before you put it in the ziplock bag.

    • artisancakes

      Nope I just put it in right away

  • flor

    if i dont add wilton fondant. will it be alright if i add a packet of gum-tex? thanks

  • http://www.facebook.com/daisy.castelli.barassi Daisy Castelli Barassi

    wow!love this, I will try tonight…only problem, it is impossible to find shortening here, can i use manteca?or margarine?or butter?or maybe better nothing…..thank you so much!daisy <3

    • artisancakes

      I hear trex is the way to go

  • http://www.facebook.com/melissa.provost.102 Melissa Provost

    This was only my second time making a fondant cake, first time with your recipe…I’m in love! I will definitely be using this with every cake from now on!

  • http://twitter.com/Chrstieann C̤̈ℍЯᎥƧ✞ᎥƎᗩИИ

    awesome!! how do i make the butter cream & how much? what kind of cake is best with fondant? Thank you <3

  • Lynn

    Hello! Thanks for the video tutorial. I was wondering, what kind of rolling pin do you use to roll your fondant? Do you use a fondant-specific rolling pin to roll out your fondant (like one from Wilton), or does using a regular wooden rolling work? Thanks!

    • artisancakes

      A regular rolling pin works, I use a non-stick one most times though because it is lighter. Any pin you feel comfortable with will work. Just make sure you rotate and flip your fondant often while rolling and use lots of powdered sugar or it will stick. Liz

  • Kathryn Cothern

    Hello! I just watched your video and I wanted to say thank you for doing this for others. I am brand new to making my own fondant (I have always been buttercream icing based) so this is very, very helpful. My biggest disappointment about fondant is that every fondant that I have tasted was not pleasant – looks pretty but not yummy. Two questions for you…what specifically happens when you used any national name brand marshmallow? What would happen iff you left out the 1.25 lbs of Wilton fondant or any other brand pre-made fondant? For either of these questions, how is the taste, quality, texture, etc. affected? Thank you! :)

  • Brenda

    Just made your recipe and it turned out great,haven’t covered a cake with it yet but i can’t wait.Followed your recipe exactly.I am new to cake making with fondant and i have tried MANY others but they were either too dry,too sticky or would crack and tear.I am making my grandson’s 1st birthday cake for April 5th and i can’t wait.This is my youngest son’s baby and they didn’t think they could have any children~waited 13 years and he is so special to all of us.Thank You so much for your recipe :) .

  • Maria S.

    great recipe! I just have one question, Can I color the fondant after I make it?? I need acouple of colors but not much of it.. Thanks

    • artisancakes

      yep!

  • Shaz

    How long can it be stored for? Also what did you say you put in it to harden it up to do modeling? Thanks so much for sharing, can’t wait to try it out :)

  • Christy

    Never mind! I made it all by hand & it turned out great! It was quite the arm & shoulder workout, but it actually went together pretty well. I colored it baby pink & flavored it with strawberry—yummy! This is my first time covering a cake with fondant, so I am soooo grateful I found this recipe. I’ll let you know how it goes!

    • artisancakes

      Yay I’m glad it worked for you!

  • Christy

    AAARRRGGHHH!!! I can’t find my dough hook for my KA. I haven’t used it for years. I hope it didn’t get tossed by accident when we moved. Can this be made without it?

  • Rachel

    Hi there!! I am so glad I stumbled upon this! I am going to attempt to make and use fondant for the first time for my son’s 1st birthday party. I have a bunch of questions:
    Just wondering what you mentioned about making figures? Something to harden them? Can I make them in advance and freeze them?
    How many batches of fondant should I make for a 2 layer cake?
    How long can the fondant keep in the fridge?
    Do you have a cake recipe that you find works best or can I make a boxed cake?
    I’m sure I will have more questions once I actually start but I feel so much better having watched your tutorial!! Yay!
    Thank you thank you!

    • artisancakes

      I use tylose powder to harden my fondant for figures, check my youtube channel for tutorials You don’t ever want to freeze fondant, it makes it sticky. Just let the figures air dry and yes you can make them ahead 1 batch covers a 10″-8″-6″ so it depends on how big your layers are You don’t keep fondant in the fridge, you keep it at room temp in a ziplock bag You can use boxed mix if that is what you like

  • http://www.facebook.com/profile.php?id=659638468 Claire Bowden

    Thank you so much for sharing and you certainly left me feeling inspired to give it a try. I love to make pretty decorations for my cupcakes, which then get picked off as I don’t know many people who eat it. I loathe that as I think of the monies wasted as fondant is expensive. I just wanted to ask if when making your recipe, can you use another brand of ready made fondant (like Renshaw for example) as your secret ingredient Wilton is not available where I am? Many thanks once again.

    • artisancakes

      Yes you can use any brand :)

  • michelle madden

    Hi Elizabeth, thank you for sharing this recipe, I’m very new to cake decorating, I tend to make and decorate cupcakes, I like modelling also. I’ve read with a lot of the threads below and you mentioned the brand of marshmallows, I don’t think we have hy-top here in the UK. I did buy a huge bag of Haribo mini mallows, are you familiar with these? Also, what is the weight of 1/2 cup of shortening? Is shortening Trex?

    I’ve made models with normal fondant, fondant with Tylo and flowers with flower paste, what would be you direct comparison for the your fondant? Does it work the same as fondant or is it closer to fondant with tylo in it?

    Just remembered what else I wanted to ask :) can you freeze this as well, if so, how long before you need to use it? And how long can you keep a batch to be safe to eat?

    Your help is very much appreciated.

    Michelle

    • artisancakes

      Hi Michelle,
      Unfortunately I really don’t know the answers to most of these questions since I am not from the UK. You’ll just have to try something and see if it works. I have heard it is quite hard to find mini marshmallows in the UK so there is that. I don’t know what Trex is. I have never weighed the 1/2 cup of shortening but should be easy to figure out. I have only ever used my fondant except one time I used satin ice and did not like it because it cracked. I make all my figures out of my fondant with tylose added to it. I have never frozen my fondant, I just let it sit out since it doesn’t go “bad”, it’s just sugar, marshmallows, shortening and powdered sugar… none of these ingredients really spoil so I think it would dry out and get crumbly (would probably take months) before it spoiled. Sorry I can’t be of more help

      • michelle madden

        Hi,

        You’ve been great help, if its any help to others reading this, I’ve bought a kilo of Haribo mini marshmallows from Macro for about £4. Trex is vegetable fat and I know in my class we use it in similar ways to your shortening.

        I’m going to try a supermarket Fondant as Wilton isn’t easy to get unless I buy online.

        I’ll let you know how I get on.

        Thanks

        • artisancakes

          Thank you so much for sharing your info! I will def post it for others :)

  • centralctdb

    I made this fondant for the first time last week, and have already made 3 batches! I’m covering dummies for a bridal show, and it is working perfectly! Thank you so much for sharing, and I really believe the video helped tremendously (as opposed to just having it written out). Just an FYI – I’ve been using the mini marshmallows from Aldi -

  • http://www.facebook.com/jenneverett Jennifer Everett

    Good Morning, as you know I have already been in love with this fondant every since my first time making it. But this past weekend, it made me even happier then I could have thought possible. I was doing a tier of cake to look like a truck tire. Which meant I needed BLACK! A real black.. not purple, not green, but black. And you know what? I GOT IT!!! Never before have I ever had such an easy time making black fondant, I have always had to resort to purchasing it. And that stuff never tastes as good as this homemade fondant. After melting my mellows (I only use store brand, Walmart, Meijer, Kroger- doesn’t matter, just always store brand), I put in the 1 tablespoon of water into the mellows, and 2 tablespoons of black gel-color. (I used Chefmaster Brand since I could purchase a 2.3 oz bottle), then I finished the directions as normal. The finished product was a beautiful black. Even when rolled super thin, it stayed black. I didn’t see any green or purple undertones! Thank you!! Once again this fondant has amazed me!

    • artisancakes

      That is great! I am so happy that it worked so well for you! This is the only fondant I use on all my cakes, it’s nice to finally have control over every aspect of my cakes flavors :)

  • Hollypops

    OH MY GOD!!! For anyone “thinking of trying this”, don’t give it another thought, DO IT! Since I started making cakes a couple years ago, I’ve tried SEVERAL MMF recipes and there was always one thing wrong or another…not the case here! This is AMAZING! I will NEVER again use straight store bought fondant! So much less expensive, EASIER TO WORK WITH and DELICIOUS! You are now truly my MMF BFF!!!! Thank you, thank you, thank you!!!!

  • http://www.facebook.com/shana.gilkey Shana Gilkey

    Thank you soooooo much. I was so excited to work with fondant then when I did all I wanted to do was cry. I cant wait to try this. I hated to spend so much time on a cake then watch everyone peel off the fondant to eat the cake. Your recipe looks so yummy. Thanks again (out of embarrassment I have been buying cakes for birthdays but not anymore.)

    • artisancakes

      Post your pics to the Facebook page! Can’t wait to see!
      Liz

      • Dawn

        Liz do you have a tutorial for olaf out of lmf?? Ty!

  • Becky

    I have used one brand of marshmallows and it did not work out. Since I can’t get Hy-top marshmallows in my area what other brand has worked for others?

    • artisancakes

      Someone told me the “great value” walmart brand works well

  • Carol

    Gave this a try and I will never use anything else! Thank you so much for sharing your secret with us!

  • Andrea Marks

    Help! I made the fondant last night and it seemed to come out perfectly. I wrapped it in cling film overnight but when I came to use it today, it was a nightmare. The fondant was really crumbly and it took me ages to knead it together. When I finally tried to roll it out it just kept breaking and tearing. I tried warming it in the microwave and adding water but it just wouldn’t roll. I followed your recipe to the letter but the only difference was that I used vegetarian marshmallows as I can’t have gelatine. Do you think that could have been the issue or have any other suggestions please? Thanks

    • artisancakes

      The brand of marshmallows makes the biggest difference. If you don’t use the marshmallows in my recipe, I cannot guarantee that it will turn out right unfortunately. :(

  • http://www.facebook.com/jenneverett Jennifer Everett

    At what point do you add the flavor oil? Do you put some in at the time you add the water? And should you remove some water to add the oil? I want to make it taste like Raspberry for a cake this weekend, I was thinking due to the pink color of Raspberry oil, that I should use some white food color during the water phase- maybe to balance the pink tint that the oil has. What are your thoughts?

    • artisancakes

      Yes you can add some oil to the fondant, it may not be dark enough to really change the color. White food color will not balance out the pink if it’s really dark. Add the oil during the mixing process, it should only take a few drops. Don’t subtract any water. Good luck!

  • Alex

    Thank you for the recipe! Would you replace the shortening for unsalted butter?

    • artisancakes

      I am not sure it would work the same but you can try it!

  • http://www.facebook.com/leana.overfelt Leana Overfelt

    Thanks for sharing, hoping to make this weekend. question can use Hi Ratio shortening or only regular shortening>

  • http://www.facebook.com/leana.overfelt Leana Overfelt

    How long will it last in a zip lock bag? Thank you, great video

  • http://www.facebook.com/heatherchitty Heather Chitty

    Elizabeth, number 1, thank you for being pretty much a godsend for sharing all that you share. I’m not sure of many people share what you do & that is one of the sweetest things in the world. You’ve not only helped me feel more confident in my work but my business is going better.
    This tutorial & recipe changed the way I look at home made fondant. I hated it before. It was too sweet without the elasticity & coverage that I really needed. Your recipe has allowed me to make figures, cover cakes and very very thin ruffles for cakes. The taste can not be compared to any that I’ve had before & it’s easy to color & flavor if my client wants to flavor the fondant, like strawberry or almond to go along with their cakes.
    I owe you a very large THANK YOU for this recipe & sharing it. I love it & will not go back to anything else.
    Thank you for taking an active roll in the Cake Community & for allowing you to be part of my growth, not only as a business but as an individual.
    Here’s the first cake I made with your recipe.

    • Dicakes

      OMG! That cake is amazing.

    • Mildred Perez

      Hi. Thank You for sharing this recipe. I have something to ask you. Is there any particular reason to avoid the use of Kraft mini marshmallows? Please, advise me. Thanks.

      • artisancakes

        They have never worked for me. They result in a fondant that is really tough to roll out and doesn’t absorb the sugar as well but some people are ok with a tougher fondant so it’s up to you if you want to use it :)

        • Mildred Perez

          Thanks for answering my question.

          • Sharon

            thanks from me as well. I wondered the same thing. Bought some Walmart MMs and just finished making it. I took a small piece and rolled it out to test it. AWESOME.

          • artisancakes

            Yay! glad you liked it!

          • Judit

            Hi there, please tell me why other people put in 1 teaspoon of glycerine – or is that part of the secret (wilton ready made) ingredient? Hellup!!!

          • http://www.artisancakecompany.com/ Elizabeth Marek

            I have no idea why people do that, it isn’t necessary at all.

          • me

            I believe that is in recipes not using marshmallows, where you add all the ingredients that ARE in marshmallows. The marshmallows are a shortcut.

  • Wende

    Thank you, thank you, thank you :) it works a treat every time, costs a fraction of the commercial, tastes better and is so reliable and forgiving :)

    • artisancakes

      I’m so glad you like it! I never use anything else :)

  • christina

    Hi I have 2 questions. I use to use marshmallow fondant years ago but I had days were it just wouldn’t make right. The only thing I really disliked was when I went to cut it, the fondant was too gummy and was really hard to cut and it took forever to chew. Is this recipe easy to cut? Also is it chewy
    ? Thanks~~~

    • artisancakes

      I would say all fondant has a certain chew to it, it’s just the nature of fondant but my recipe is not gummy and is easy to cut.

  • http://www.facebook.com/lorraine.castle.180 Lorraine Castle

    How do you store the MMF future use? I am guessing the same way you would any other fondant, tightly wrapped in an air tight container.

  • http://www.facebook.com/lorraine.castle.180 Lorraine Castle

    Love the institutional tutorial, can’t wait to try this recipe. Thanks for sharing.

    • artisancakes

      Yep, I store mine in ziplock bags

  • http://www.facebook.com/jenneverett Jennifer Everett

    Made this last night. Wow, it was sooo easy!!! Thank you thank you thank you :) I just covered a 10″ round with it, and it covered so thin and smooth. This was my first time making fondant, and I will NEVER go back. Thank you again!

    • artisancakes

      Thats awesome! I love hearing those success stories! Congrats!

      • http://www.facebook.com/jenneverett Jennifer Everett

        I would love to share the photo of the cake I did using all fondant from this recipe..and I still have more left over!!!

  • http://www.facebook.com/carrieministry Carrie Freeman

    WOW is all I can say, well that and THANK YOU!!! I can’t afford to buy the really expensive fondant everyone is talking about and for some reason my marshmallow fondant recipe was giving me trouble here lately. I tried Wilton fondant and it is ok but rips so easy and it taste awful! I made your recipe and I am in love!!

  • http://www.facebook.com/emma.campbell.184 Emma Campbell

    Thank you for this recipe. I’ve just made it and its been taste tested against normal fondant and won hands down. My question is… have you ever played around with substituting some of the icing sugar for cocoa, or maybe even hot chocolate powder (I’m thinking Malteasers or mint Aero LOL). If so what sort of quantities would you suggest??

    • artisancakes

      I have never substituted anything but I encourage you to try it out and let me know how it goes! Sounds very tasty :) Liz

  • Vanessa

    Great tutorial! Looking forward to more…

  • http://www.facebook.com/kat.bindnermacelwain Kat Bindner-MacElwain

    One last question, does it steam well? (or paint with vodka) I like to shine up my fondant cakes most of the time.

  • http://www.facebook.com/kat.bindnermacelwain Kat Bindner-MacElwain

    How long of a shelf life does this have? (great tutorial!! I’m definitely gonna try it)

    • artisancakes

      I’ve never had mine “go bad” it just dries out maybe after a month or so. I store my in ziplock bags

  • Patti

    How much tylose powder do you add to made the toppers?

    • artisancakes

      There is no measured amount, I just add until I feel like the fondant feels a bit stiffer and less soft, but if you add too much it will crack. Just experiment with what works for you.

  • Laura RODRIGUES NIMMONS

    Thank you for sharing your recipe. I love working with mmf, and always recieve positive feed back. I have a question how do you make your fondant black? I know some use cocoa, and some use the dye. Do you have a preference in this.

    • artisancakes

      To make fondant black, I subtract two tablespoons of water and add two tablespoons of black food color at the marshmallow mixing stage. The fondant will appear dark grey but will deepen in color over time. Same with red or any other dark color. I use americolor gel colors.

  • Diane Burke

    thank you so much!!! I’ve never tried MMF but I will now. One quick question – when you microwave the marshmallows and wilton fondant, do you use high power? thanks!

    • artisancakes

      I use whatever the default setting is but you should figure out what works best for you. Every microwave is different.

  • Analaria1

    I love your recipe.Thank you for posting.Best regards from Portugal!

  • Helen

    Firstly, thank you for sharing! You make the process look so easy! I wanted to know, what weight of fondant does this make or what size or how many cakes would it cover?! I’m wondering if might do well with making it in smaller quantities? Thanks :) x

    • artisancakes

      There is honestly no answer for that, it all depends on how thin you roll it. This makes about 4 lbs of fondant. There is no reason to make it in smaller quantities since you can store the leftovers for ages and I have no idea if the ratios will work the same but you can always try

      • Lindsey Mandrick

        How do you store properly?

        • artisancakes

          Store at room temp in a ziplock bag. keeps for months. reheat and knead well before each use. Do not put in the fridge.

  • sarah mcinerney

    hi thank you so much for sharing i am a beginner at big cakes an will defiantly be trying this! asda (walmart) sells this stuff an its called fluff! its basically melted marshmellows, would this work the same? or does the marshmellows have to be warm?

    thanks again :)

    • artisancakes

      You def need to use the melted marshmallows, not the fluff. It’s not the same at all.

      • sarah mcinerney

        ok thats great thank you for replying so quickly! will be back on when ive tried this :) xx

        • artisancakes

          Awesome! Can’t wait to see pics!

          • sarah mcinerney

            yes :) cant wait to try it an i really need to buy a cake dummy to practice covering cakes xx

  • Joel G.

    Ok, so I was skeptical but I made it for myself and I am sold!!! I will be making my own fondant from now on. I do have to ask, after a day, my fondant was not as pliable. I try to use shortening and glycerin and I found that it didn’t help much. Is re-warming the fondant, the best/only way to make the fondant soft and pliable? Thanks for sharing.

    • artisancakes

      I’m glad you like the recipe and yes it firms up overnight and the best way to get it pliable again is to re-heat for about 40 seconds and give it a couple kneads and it will be like new again :) No need to add shortening or glycerin

      • Joel G.

        OMG!!! I love that! It will work nicely with my extremely hot hands. I do have one more question, what is the best flavoring agent to use to change the flavor: extract or oil?

        • artisancakes

          Definitely oil. I use lemon oil sometimes and it works great because it doesn’t discolor it. Have fun!

  • http://www.facebook.com/brian.fishman.77 Brian Fishman

    AwesUuuuuuummmmmm

  • ValD

    This is wonderful. I must try it. My fondant recipe uses no marshmallows and while it is good stuff, it’s so time consuming to make. I will try this soon! Thanks for sharing.

    • artisancakes

      1 lb of marshmallows

  • Liz

    Thank you SO much for sharing!! I have been trying to do cakes like yours for years, but I am afraid you put me to shame. I really think it is awesome that you are willing to teach your tricks of the trade!

    • artisancakes

      Never give up and practice the types of cakes you want to decorate! I’ve only been decorating 4 years and my first cake was NOT pretty haha!

  • http://www.facebook.com/missdebbietr Debbie Blucher

    How do you store this fondant after being made? How long would you say it would be good for, as well? Thanks, very kewl tut!

    • artisancakes

      I store the fondant in a zip lock bag. It stays fresh for weeks, I’ve never had it go bad on me. If it gets crumbly, I just heat it up in the microwave and re-knead it. Hope that helps!

      • http://www.facebook.com/bonnie.otillio Bonnie Otillio

        I have another brand of fondant. Do you think that would work as well as Wilton? Perhaps with a bit of gum added? I hate thick, heavy fondant on my cakes, and the fondant I have works well, but I love how thin you were able to roll it and not have it tear. And your toppers are gorgeous. The gladiator is amazing. I don’t mold that well.

        • artisancakes

          Others have told me that they have used fondant other than wilton and had great results so I would say go for it. I too hate thick, bad tasting fondant and spent a good amount of time perfecting my recipe and find great joy in making fondant lovers out of brides and grooms who have had bad experiences with it.

          • http://www.facebook.com/bonnie.otillio Bonnie Otillio

            Thank you, Liz! I want to be you when I grow up. The fondant I have actually tastes pretty good, so that’s a plus. I’m definitely going to give it a shot. I have a break this weekend but the weekend after that… Ever use modeling chocolate? I’ve just started working with it and it seems to be a pretty great medium to use. I love the fact that you can form something with it, stick it in the fridge, and about 5 minutes later, solid!

          • artisancakes

            Yeah I use modeling chocolate for various things but never to cover a cake. Just not what I like to do but I hear others do it.

          • http://www.facebook.com/bonnie.otillio Bonnie Otillio

            So, what did I do wrong? My fondant was really crumbly and a lot of the powdered sugar didn’t mix in. I know you said to leave a bit, but this was quite a lot. When it was mixing in the bowl, there was a very soft lump on the hook that would not meld in with the rest of the powdered sugar; I had what looked like streusel topping in the bottom of the bowl. I managed to knead it all together but it’s doing the elephant skin thing. I know it’s something I did, just not sure what. And what can I do to fix? Perhaps add some more pre-made to it?

          • artisancakes

            What kind of marshmallows are you using and are you heating them enough? The brand of marshmallows makes a big difference.

          • http://www.facebook.com/bonnie.otillio Bonnie Otillio

            Whatever the cheap brand is. I know it’s not a name-brand. Perhaps I didn’t heat them enough. I watched the video again after I posted and mine were nowhere near as soupy as yours. I’m going to give it another shot today. I can still use the other stuff for molding figures or cutout pieces that don’t have to be worked much, so it won’t go to waste.

          • http://www.facebook.com/bonnie.otillio Bonnie Otillio

            It was the marshmallows. I made it this time with a different brand and they melted completely different. The last ones never did want to really break down even though I heated them until I was afraid they would burn.
            It came out just like in the video, and it’s beautiful and soft and silky and tastes wonderful. Now to cover my cake later and enjoy!

            Thanks so much, Liz!

          • artisancakes

            Yay! I figured that was the problem since it is the main ingredient! So glad you figured it out. Now go forth and spread the word of delicious fondant :D

Published on: 8 November 2012
Posted by:
Last modified: October 7, 2014
Entry Title: LMF Marshmallow Fondant Recipe
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