How to make homemade Marshmellow-Fondant !

Since so many people keep asking me how I make MMF, I've decided to give an explanation on how to make one.


MMF:
200 g Marshmellow
2 tablespoons water
2 tablespoons melted butter
500g icing sugar
a cup of corn starch


Procedure on MMF:
1 Take 200 g marshmellow in a bowl and add 2 tablespoons of water.
2 Insert in the micro until they are inflated/melted. (If you don't have mirco, read tips further down)
NOTE: You must be looking, because this can go fast!
3 When the marshmallows is finished, stir and add the icing sugar until you manage to make a "lump" of it. If you want the whole fondant in same color, please add the food coloring now. Wrap it in plastic when you're done.

This is where you can choose to go two different ways.

1. You can leave the MMF in the fridge for as long has you want, has long as you keep it completely sealed. NOTE: Leaving it over night will also make the color on the fondant stronger.
2. Let it cool down in the fridge at least one hour before use. I will not recommend start using it right away, when its all soften and difficult to work with. 

Tips:

• If you don't have a microwave, don't worry. Just use a bowl above a  saucepan with boiling water. It would take less time, but has long as the marshmallows are getting melted that's the main thing!
• When you're going to make the cover of the cake or do some decorations, use corn starch to prevent it from getting sticky. It's very easy to just brush off, and it doesn't leave any taste on the fondant. If you cant brush it off, due to small details like rose leaves and such, just use a paintbrush with a little bit of water on.
• When you want to use it, you can either take it out and and let it soften on the kitchen bench, or you could start working on it right away. It's very hard, but just keep working on those muscles, hehe! 
• If you want to make decorations like flowers and so on, the dryness take around 2-5 days depending on the thickness on the fondant. I would recommend buying CMC and add to the fondant. This would make the fondant dry faster. 
• If you want to save it for more then one week, I would recommend sealing in the plastic as well has a completely sealed box in the fridge. This would make it last even longer and even up to 2-3 months.
• When all done with the covering and the decorations on the cake, keep the cake in the fridge, but place it in rom temperature around 15 min until its ready to be placed on the table. DO NOT have food in the fridge which can transmit the smell over to cake, such as onions and other vegetables and food. If you have a plastic cover in hard materials, which would not destroy the cake or decorations, then it's brilliant, use it!

You can do this, and good luck!! :)

[Bake] Cinnamon Buns Recipe

This is my mother-in-law's recipe, which my boyfriend loves!


Ingrediense:

• 150g butter + more butter to later on. (You don't have to.)
• 6dl milk
• 2 eggs
• 50 g yeast
• 1/2 tsp salt
• 1 kg flour
• 2 dl sugar + more to sprinkle later on
• Cinnamon to sprinkle later on.

How to:

1. Put the oven to 250°C / 482°F.
2. Mix all the dry ingredients into a bowl, but only half of the flour. NB: Remember to add the yeast and salt on two different side of the bowl
3. Melt the butter and add it into the bowl.
4. Add half the milk and rest of the flour will get and even dough.
5. Let it rest til it gotten double size. 
6. When it's done, cut it in half and make it as flat as you want it. If you had some more butter, and spread the butter with a knife all over it. 
7. Add sugar and cinnamon, and roll it all together. Cut it around 1,5-2 cm tick. 
8. Bake it middle in the oven, for around 10 min. NB: Keep an eye on them if you are going to have them longer then 10 minutes. They get easily burned and dry. 

Tips:

• If you want to decorate them, add some icing sugar when they have cooled.
• They are best when they are fresh and warm.
• They are freezable! 
• If you don't have milk, you can use powdered milk substitute.

[Baking] Chocolate cake w/ Chocolate filling and MMF (Marshmellowfondant)

Thank you so much everybody that have been voting for me! 

Well, since there was so many people that enjoyed my cake, and wanted the recipe, I have decided to republish the recipe only that this time it will be in English! 

Anyway! ~ Ingredients:

Ingredients For the cake:
60g melted butter
4 dl milk
5 dl flour
2,5 dl sugar
2 tablespoons baking cocoa
1 teaspoon baking soda

Filling:
130g melted butter
400g icing sugar
2 teaspoons vanilla sugar
2 teaspoons coffee
2 tablespoons baking cocoa

MMF:
300 g Marshmellow
3 tablespoons water
500g icing sugar

To create a land pan, simply double cake recipe.


Procedure:

The cake: 
1 Mix all dry ingredients in a bowl and add the melted butter and milk.
2 mix until a smooth batter and pour into the baking pan you want.
3 Bake in oven at 175 Celsius degrees for about 30 minutes.

Note: The cooking time varies from oven to oven. Use a cake pop to be sure!

Procedure for filling: 
1 Mix the dry in a bowl.
2 Add the melted butter and boiled coffee.
3 Stir until well mixed and place in the refrigerator until the filling has been cold but not hard!

Procedure on MMF:
1 Take 300 g marshmellow in a bowl and add 3 tablespoons of water.
2 Insert in the micro until they are inflated.
NOTE: You must be looking at because this can go fast!
3 When the marshmallow is finished, stir and add the icing sugar until you manage to make a "lump" of it. If necessary, have the food coloring if you want color on MMF.
4 Wrap it in plastic and leave it room temperature.

If you make the MMF the day before or got some left overs you want to use later, just place it in the refrigerator. Just remember to let it stay in room temperature in some minutes before using.

How to assemble: 
1 When the cake has cooled, divide it into as many layers as you want.
2 Place cake layers and fillings layers by layers until you run out of cake, but have also a layer of filling on top. This will be used for "glue" for MMF.
3 Roll out the MMF as thin as you want without tearing. Roll it rather too large than too small in circumference!
4. By eye, find the midpoint of the cake and MMF, adding MMF over cake. Remember that it will be a little beyond the sides, since we intend to roll down the MMF on the sides of the cake too.
5 Start by stroking gently on top to make it flat and get out the bubbles.
6 Hold the MMF that is hanging down the side and gently stroke from the top to down on the side. Remember to not hold back, because then it will rips the MMF.
By doing this, the transition from the top to down tier pages much finer, smoother and no air bubbles underneath.
7 After you have done this around the cake, take a knife to cut the bottom of the cake so you get off the MMF that is left over.
8 The rest of MMF can be used to create decorations, or put in the fridge and save it for the next cake. Just remember to leave it on the counter for a little while before use. (Like I said earlier)

And volla, the cake is done! Enjoy! :)

[Photo Do it easy!

Haha, yes, do it easy! xD