Obviously it is not the fault of fondant recipe or buttercream fondant recipe, it is ME who couldn't make it right.
I believe the same recipe with come out in different results in different people, some works, some don't.
MMF is not only very easy to make and pliable enough, but it also covers my dummy cakes very well. I have trouble covering dummy cakes with fondant BUT with MMF I have no problem at all!!
Although I did try to make MMF before and it failed because (1) the MMF has bubbles in it; (2) when I keep it in the fridge, it becomes hard like stones. So I chucked it in the bin.
Below are my Marshmallow Fondant (MMF) recipe:
You will need below and GREASED ALL WELL with CHOPA:
Heat proof bowl
Wooden spoon
Working surface
Cling Wrap
Ingredients:
1 package of 250 grams Marshmallows
2-4 tbsp of water
Olive Oil Cooking Spray
or Vegetable Shortening (i use "CHOPA" brand)
Food Coloring - if needed
Cocoa powder - for chocolate flavor
1/2 Glucose, or Glycerine
2 kgs of Icing Sugar Mixture - just prepare 2 kgs, you don't need all of it for 250 grams of Marshmallows
Method:
Place Marshmallows in a heatproof bowl, put 2 tbsp of water.
Melt Marshmallows in the microwave 30 seconds only depending your microwave.
Check after 15 seconds.
You might need to add another 2 tbsp if needed.
Do not "burn" the marshmallow.
Once melted, you can add flavoring or cocoa powder for chocolate flavor.
Add glucose or glycerine at this stage.
Then add sifted icing sugar mixture 1 cup at a time.
Stir well with greased well wooden spoon until the mixture come together like a dough.
Prepare your cleaned working surface by greasing it well with CHOPA.
Put half a cup of icing sugar mixture on top.
Then put the MMF on top.
Then top it again with half a cup of icing sugar mixture on top of MMF.
Greased you hands well with CHOPA.
Start kneading-in the icing mixture into the MMF.
The dough should be pliable like regular fondant.
Once the dough is not stick to your hands anymore,
that means the MMF is done.
Take a sheet of cling wrap that already greased well with CHOPA.
Put MMF in the middle of cling wrap, wrap it well and keep it in the air-tight container.
Storing MMF:
I just made this one
so I did not put it in the fridge like I did last time.
The next day, before I use it I try to knead it first, it was a bit hard then I put it in the microwave for 10 seconds only, then knead it again and it became pliable again.
From the chocolate MMF,
I was able to try to make MMF flowers as in the picture.
I also make pink and white MMF,
both using the natural color from the marshmallow itself.
I hope the above recipe works for you too!
Enjoy >^_^<
