How to Make Marshmallow Fondant | Cake Decorations

How to Make Marshmallow Fondant | Cake Decorations


Hi, my name is Amanda Oakleaf. I am owner, head baker, decorator of Amanda
Oakleaf Cakes in Winthrop, Massachusetts where we do custom cakes of all kinds — wedding
cakes, birthday cakes, sculpted cakes. Anything you can think of we can make it into
a cake. And today I will be talking to you about cake
decorating. Marshmallow fondant we make in the store is
thirty two ounces of marshmallows, powdered sugar fifteen cups sifted, and we also have
our special ingredient gum tragacanth which is a plant based gum that when added to the
fondant it gives it more elasticity and more bend. So we want to start by adding half of the
sugar, seven and a half cups. And you don’t have to be terribly exact with
the measuring of the powdered sugar. You may need more sugar on more humid days
and maybe some more water on drier days. You also want to sift in three quarters, you
don’t need to have the gum tragacanth powder. The fondant will work perfectly fine. We just find that it gives us more elasticity
when making decorations. Half your sugar, and then you want to add
your melted marshmallows. So you want three bags, we use mini marshmallows. We find that they melt a little bit better
than the big ones. Half a cup of water, you can microwave them
and they’ll go into our big bowl. So once you have your marshmallows melted
give them a good stir. Make sure there’s no remaining lumps. They go over your sugar. We’re using our twenty quart mixer and bowl
with the hook attachment. You can make this at home and just go ahead
and put some vegetable shortening all over your table, all over your hands, and you can
knead it in right on the table on the counter top. Then we have another seven and a half cups
of powdered sugar and we want to sift that again. So you may need to add a little bit more powdered
sugar if the fondant is a little bit sticky. I would add a cup at a time. You want it to be a pliable dough to work
with and not too sticky. You should be able to grab a piece of it and
play with it without it sticking to your hands too much so I think we have a good batch. I have a little sugar on the table just to
keep it from sticking but you just want to knead it into one nice big ball of dough and
it should hold together really nice like this. You want to give your ball of fondant a good
coat of vegetable shortening and wrap it in plastic a couple times. Make sure it stays moist. You want to plan to make your fondant a day
ahead of time or at least the night before. It needs at least eight or ten hours to set
up and be the right texture.

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  1. I made my first batch ever of MMF, from the comments I see that many people have not had success with using MMF on their Cricut Cake. Not sure what is being done incorrectly, but the batch I made came out perfect and cut perfectly on my new mini cricut. I did not add any tylose, I used a 10 oz bag of mini MM, 2 tbsp of water, nuked it until it melted, I added just shy of 2 pnds of Powdered sugar, adding just a little at time. I greased a bag then stuck it in my pantry. oh yea I added some flav.

  2. i made it and i think it turned out good (:
    i've never made fondant before but i think it's good! right now it's in the fridge.. i can't wait to bake a cake and use my homemade fondant :))
    (i'm from germany)

  3. Hi! What a great video! But after the marshmallows and sugar which is the other ingredient?? I did not understand! If anyone can help it would be greatly appreciated!! 🙂

  4. After i let the fondant set up overnight am i able to use it the next day for crafting flowers such as roses? Will it still hold shape?

  5. Can we use something to put that like "blue" or "red" color?
    I think I saw something about it somewhere but i want to be sure about it .

  6. Why does someone keep trolling and posting abt that zumocake site? Just get ur own page! Or ask 2 pit commercials on other polar pgs. It's annoying

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