Someone mentioned Marshmallow Fondant (MMF) the other day on Ma’ Cake fanpage. OMG that certainly bring backs memories.  I used MMF a lot when I only made cakes for friends and family.  These are some of the cake photos at the time where I still used MMF…

I’m very proud how far I’ve come by looking at some of my first few fondant cakes… So if I can so can you…

Back to MMF, out of many recipes I’ve tried, this one is the best after I made some changes…


  • 450 gr white marhsmallow (pascall brand I normally use)
  • 900 gr pure icing sugar
  • 1 tsp vanilla extract
  • 2 tbsp water
  • melted Copha


1. Grease a microwaveable bowl with melted copha.  Add all marhsmallow, vanilla and water

2. Microwave for 45 seconds.  Remove from microwave and stir until completely melted with fork.  (Put melted copha on the fork)

3. If the marshmallow doesn’t melt after stirring, return to microwave for 10 seconds and stir (repeat intervals if necessary)

4. Add sifted pure icing sugar and process at low speed until well incorporated then increase speed (if you don’t have stand mixer, mix with the fork until well incorporated then knead)

5. Pour some pure icing sugar, knead marshmallow mix (please be careful, it might still be hot at this point)  Grease your hand with melted copha to avoid marshmallow sticking to your hand.

6. If the mix is too sticky, add some more sifted pure icing sugar until it becomes firmer

7. Knead into a loaf (it will be a little bit soft at this point but don’t worry).  Wrap it in a cling wrap and cool for one hour (it will get firmer then)

8. You can store in dry place or refrigerator (it will store for weeks)

Happy making  and have fun with the marshmallow…