Welcome to the Cake Decorators Q&A

Hi,

I’ve been watching some tutorials for covering cakes with marshmallow fondant. Making the fondant itself seems easy enough but most of the tutorials talk about the fondant still being warm when covering the cakes, is this necessary and would you lose the flexibility when it cools?

How would this work with covering a buttercream cake, surely there would be a tiny window for covering the cake and getting it back in the fridge before the butter melted?

Also, would you recommend covering cakes in marshmallow fondant that are covered in ganache?

Many thanks in advance 🙂

Hi frency123

I can’t say I’ve seen any tutorials on MMF where the demonstrator advises to use warm during covering. Normally it’s made, left to rest for a few hours to relax it and used as any other sugarpaste/fondant. It’s used on buttercreamed and ganached cakes without the need to refrigerate or without problems as far as I’ve read. I read rave reviews about Liz Marek’s MMF, you can search it in google or on youtube, she has a video tutorial and shows how simple it is to make. She adds Wilton brand fondant to what she is making but you can’t get hold of the Wilton brand I’m sure any supermarket brand will be fine. Members who make MMF will be able to advice better. Hope this helps.

The rave reviews for Liz Mareks MMF are justified. It’s a really manageable paste that has the best taste. Just google to find her video.
In answer to the question on heat, by the time your worked in the Wilton (or Asdas own brand in my case), added and worked through any colouring, I find that its no longer warm, and has never been a problem on a ganached cake