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Marshmallow Fondant (MMF) has the best taste of all the fondants! Marshmallow Fondant is best used to cover a cake or cupcakes as the main frosting medium because it tastes so yummy! If you are want to sculpt a lot of figurines or objects that must support themselves and not droop when the temperature rises then DO NOT USE MMF for those figurines.

With caution, I used MMF for my flowers. I did half of the flowers “flat” and half of them “raised”. I had to keep the cupcakes cool at all times, so that the flowers would hold their shape and not melt and sag. So with that said… it is possible to use MMF for flowers and decorations ONLY if you are able to keep the entire cake or cupcake cool at all times!

You should start preparing your MMF about a week prior to your baking and decorating day. You could even start 2 weeks prior! It all depends on how much detail and time you want to invest in this chore.




How to make Marshmallow Fondant (MMF) Icing:

You will need:

  • 1 bag  (16 oz.) of white mini marshmallows
  • 1 bag (2 lbs.) of powdered sugar (3/4 of a bag is required for this recipe)
  • 2 Tablespoons of water (maybe more, depending on the consistency)
  • 1  cup of Crisco shortening (scoop out into a small bowl for easy access)
  • 1  large glass bowl (must be microwavable)
  • 1 spatula
  • 1 microwave
  • 1 Box of Plastic wrap
  • 1 Medium sized air-tight container



Generously grease your work surface with Crisco. Do not skimp on the Crisco here!


Then pour 3/4 of the bag of powdered sugar onto your greased surface. Flatten out the mound of powdered sugar so that you will have a flat suface to pour the melted marshmallow onto.


Put the entire bag of mini marshmallows into your glass bowl. Add 2 tablespoons of water. Microwave for 30 seconds. Stir with spatula. Repeat the Microwave/Stir process until the marshmallow is completely melted with no lumps. Then pour all melted marshmallow into the center of the powdered sugar.


Grease your hands with Crisco. Be sure to distribute the Crisco between and on top of your fingers.


I like to fold the powdered sugar over the edges and on top of the marshmallow, and completely cover the sticky marshmallow. Then I fold it in half. Any exposed marshmallow will get some of the excess sugar then continue to fold and knead the mixture. IF done correctly the marshmallow will never stick to your hands at all! Continue to knead the mixture like bread so that the entire ball has the same consistency throughout.


The MMF should then be stored overnight.

To store, knead it into a tight ball, coat with a layer of Crisco, wrap in multiple layers of plastic wrap, and store in an air-tight container, in the refrigerator.

NOTE: Since MMF is cheap to make, I usually make (2) batches per project. I sometimes have leftovers, but it can be used at a later date.




How To Use Your Refrigerated MMF:

Additional items needed:

  • 1 Box of Cornstach
  • Toothpicks
  • Paste food colorings (may need multiple depending on your design)
  • Gloves (so that your hands will not get stained)
  • Rolling Pin
  • Other misc. sprinkles or edible decorations to be added

Ok, so you’ve made your MMF and its cured in the frig for a day. Now you want to color it and make some fun flowers or shapes! First, have a plan! How many colors will you need? Will you cover your cake with white then add the colorful creations? My advice is to start small! For my Baby Shower Cupcakes I decided on three shades of blue in the shapes of flowers.


Prep your work surface! Grease your work surface with Crisco, and then sprinkle with cornstarch. Spread out the cornstarch to completely cover the Crisco.

To create my flowers I cut off half of one ball of MMF. Wipe off the excess Crisco from the outside. Microwave it on the “Defrost” setting for 3 seconds. Try kneading it. If it is not soft enough, microwave on the “Defrost” setting for 2 seconds. Be careful to not over heat! Now knead the MMF on your work surface.


To Color…

Do not use the liquid food colorings! Only use the paste or gel colors.

Use a toothpick to add some of the coloring to the fondant. With your gloves on, knead the color into the MMF until it is one solid color. If you are creating multiple shades of one color (like I did for my blue flowers) cut off 1/3 of the MMF, and set aside (This is your lightest shade of the color). Use a new toothpick and add more coloring, knead thoroughly, and cut MMF ball in half, and set aside (This is your Medium color.) Add a tad more of the blue coloring, knead, and set aside. Now you have 3 shades of blue fondant!


Cutting out flowers…

Add more cornstarch to your work surface if it gets sticky. Roll out your one of your balls of fondant. If you are making flowers you will want it to by pretty thin (about 1/8 to 1/4 inch thick). You can always test the thickness but cutting one flower shape and inspecting it. If too thin, it will not hold its shape. Repeat this process and use up all your colored fondant.

Cut Marshmallow Fondant (MMF) with flower shapes cookie cutters.

Now we have three shades of Blue fondant flowers. Don't worry about the cornstarch on them. You can rub them on a paper towel to get rid of the extra cornstarch. If storing these overnight, put them in an airtight container and refrigerate.




Shaping and Layering Flowers…

Use a super tiny amount of water to glue the shapes together. Store unused MMF shapes and finished flowers in an air-tight container in the refrigerator. (It took me a couple nights to makes all my flowers for the 24 cupcakes!) Choose a simple design that you can easily repeat a bunch of times. You can always vary the color combinations to get different looks.

To get real looking flower shapes prop up the sides of the flowers with toothpicks or position them in a clean egg carton.

Use the smallest amount of water when attaching the layers of flowers together. You will only want to dab water on the area that will be glued together. Water will cause the sugar to break down so take care. To add the sugar pearl to the center of the flowers I used a tiny amount of store-bought frosting on the end of a toothpick.


Filling the Cupcakes…


Pudding Filling for Cupcakes - Adding a cupcake filling will give you an opportunity to add another flavor to your cupcake. I din't want the chocolate pudding to make the inside of the cupcake soggy. I made the pudding per the box recipe, but then added (1) packet of Hot Cocoa Mix. The powdered mix will make the pudding thicker. Then I put in the refrigerator for an hour to set.

Scoop out a ball of cake from the center of each cupcake. Then add a little of the pudding mixture.

Then sprinkle some tiny chocolate chips on top of the pudding...

Top the chocolate chips with more pudding...

Do not over fill the cupcake...

Put the cupcake back together, and use a paper towel to wipe any extra pudding off the cupcake.

Cut out circles of your Marshmallow Fondant MMF so that they are just a little bigger then the cupcake. Here I used a small glass for the perfect size circle. After you have cut out as many circles as you can, knead the MMF and roll it out again. If it is dry ad a few drops of water and knead again.

On wax paper, use stamps to add a design on the fondant. I applied my stamped designs offset to the right, so that I could attach the flowers to the left.

Applying the MMF to the op of the cupcakes... Frost lightly with store bought frosting. This is the "glue" that will hold the MMF onto the cupcake. Then center your cicle of MMF. The press down and over the edges a little bit.

Here you can see that the MMF is on top of the cupcake paper.

Here are cupcakes with their MMF covering. Notice that the cupcake in the background do not have stamping on them. Stamping is up to you, but not neccesary.

Finished Cupcakes

Cupcake with small marshmallow fondant flower

Cupcake with large marshmallow fondant flower

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