Tuesday, September 16, 2008

MM Fondant Cupcakes

My sister has asked me to bake some cupcakes for her daughter to bring to school to share with her classmates and teachers to celebrate her birthday. This will be the last time I bake for my niece in Singapore as my sis and her family will be migrating to Australia at the end of this year. My boys will definitely miss the kids and I will miss my sister and my goddaughter. Fortunately for today's technology, emails, webmail, msn, etc etc is easily available so at least I can still talk to my sis regularly.

Sharing with you the colourful cupcakes that I did tonight. Hope the children will like the cupcakes.

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This recipe is shared by a friend of mine. Thanks Ginny for sharing.

Marshmallow Fondant

1 x 16 oz bag regular or miniature marshmallows
1 x 2 lb bag confections’ sugar (icing sugar)
2 tbsp water
2 tsp flavouring (optional)
Shortening

1. Grease mixing bowl and a microwavable bowl that can be used to melt marshmallows in the microwave.
2. Place the marshmallows, 2 tbsp of water and 2 tsp of flavouring of your choice in the microwavable bowl coated with shortening and microwave on high for 1 min. Stir.
3. If the marshmallows are not melted, return to microwave for another 30 seconds. Stir.
4. Continue procedure till all marshmallows are melted.
5. Sift half of the confectioner’s sugar in a mixing bowl. Make a well in the center and pour in the melted marshmallow.
6. Mix until marshmallows are incorporated into the confectioner’s sugar.
7. Mixture should be thick but still runny. Sift in remaining sugar. Continue to mix until well incorporated (you can use dough hook if you want to use the machine to mix).
8. Mix well until it becomes like a dough consistency.
9. Wrap fondant in plastics and make sure no air gets into it. Let it sit for about an hour or so to cool down.
10. May need to add 1 tbsp of shortening or more while kneading MMF before rolling out.

Note:
1. You can omit the flavouring since the marshmallows have a slight vanilla fragrance already.
2. Before kneading MMF by hand remember to grease your palms and table top well with shortening.
3. Coat the MMF with shortening before wrapping with cling wrap and resting till ready to use. Can be kept in fridge for 1 or 2 weeks if well wrapped. If it is too hard to be use, you can microwave it for 10 sec or thereabout to soften it. If it is too dry, you can add some shortening to knead.

55 comments:

FAMILY FIRST said...

Wow! Such lovely cupcakes! She is indeed lucky to have you as her god-ma! I pity my son ... my baking really .... dont know what to say .. but I am learning from my cyberfriends like you and many more. Thanks for sharing.

Beachlover said...

what a creative fondant cupcake you make!!This is the second blog today I see the cup cake make from fondant.very cute:) Lucky gal there!

Amy said...

Hi, Lee!

Clap Clap Clap! Wonderful awesome artwork! I wish they're for me. :0)

k.o.p.i.a.i.s said...

cupcakes!! cupcakes!! OMG....i love them ^_^

SIG said...

Oh wow, I wish I could do decorations like that. They are beautiful. Also, your niece cum goddaughter has a beautiful name. I'm sure you are gonna miss them but like you said, with the net, everyone seems closer no matter where they are. May I link you?

Anonymous said...

Hi Lee Lee,
Just love your beautiful cupcakes!
Have been following your blogs and tried many fo your bakes and been very successful. my family love your chicken pie sweet buns.
My grandsons are 3 and 2. Are they too young to eat cupcakes like these? Would love to try to bake some for them! Keep up your fantas tic blog!Cheers!

Hugbear said...

Hi SIG, thanks and of course you can link me.

Hi, Anonymous, your grandsons can eat the cupcakes. Just peel off the fondant because it will be too sweet for them.

Hugbear said...

Hi SIG, thanks and of course you can link me.

Hi, Anonymous, your grandsons can eat the cupcakes. Just peel off the fondant because it will be too sweet for them.

Hugbear said...

Hi SIG, thanks and of course you can link me.

Hi, Anonymous, your grandsons can eat the cupcakes. Just peel off the fondant because it will be too sweet for them.

cecilia said...

Thanks for the delicious & beautiful cupcakes sis! Paisley's form teacher texted and thank me for the cupcakes, she siad all the kids love it.

Anonymous said...

Lovely, cute & so cheery!
Will you be conducting a class on this? ;)

Cheers!
Ma-li

Hugbear said...

Ma-li, cannot conduct class for this lah. I am not up to mark to teach fondant. Hehehe

Hugbear said...

Hi Sis, you are most welcome and I am very happy they liked it. Hope Paisley is happy too.

Florence said...

LeeLee,
Such lovely cupcakes with so much details.
Very bright too!

irene said...

hi hugbear,
i chanced upon ur blog when i was looking for some recipes. i've tried out some of ur recipes and it is fabulous.i'm loving it..i'm wondering if u do have any recipe making fresh cream for cakes?i've a hard time buying fresh cream cake in where i'm staying as they usually sell butter cream cake which we dont fancy.hope to hear from u soon..really appreciates for helping..my email: it9899@yahoo.com
once again, thank you...

Hugbear said...

Hi Florence, thanks.

Hi Irene, normally I just buy the fresh cream from the shop and pour and whip it up to cream the cake. I don't understand what you mean by making fresh cream. Are you able to get non-diary cream from where you are?

<3# xin ying said...

wow! can you give the recipe on how to make the decorations?

Ah Shui said...

Such a nice decoration, I love it very much, and also your blog, a lovely blog...

Cranberry said...

Lee, i love your cupcake decorations. They are all so colorful and pretty looking:)

Anonymous said...

OMG! they are definitely too good to be eaten ; ) i m sooo jealos of your niece.. haha ; ) ah leng

Hugbear said...

Thanks everyone.

Ah Leng, you want har, I make for you.

Panda Q said...

Hi Hugbear,

Lovely cupcakes!! Really enjoy your blog - always giving great ideas at the right time. My girl's birthday is coming soon and just wonder whether I should try this. So tempting!! Think is a challenge for me as have not really tried decorating nice and attractive cupcakes by myself. My first and last trial so far was making buttercream - only one color :-). I posted it on my blog though.

BTW, just joined as a follower of your blog. Thank you for sharing.

Hugbear said...

Hi Panda Q, thanks for your compliments. I went and took a peep at your blog. Well done. Keep it up.

Anonymous said...

Hi,

I have been a regular follower of your blog pages and have tried some of your recipes succesfully.

Can you let me know the type of shortening used for the fondant.

Thanks for sharing.

Zainab

Hugbear said...

Hi Zainab, I use Crisco shortening.

Hugbear said...

Hi Zainab, I use Crisco shortening.

♥Pingping said...

hey, you bake really well.
do you sell them?

Anonymous said...

Hi! These cupcakes are amazing! I'm just wondering how you get the fondant to look so perfect on each cupcake, are you dipping them when it's still melted or cutting each one out then placing it on top?

Hugbear said...

Hi Pingping, I do this mostly for close friends or relatives. But occasionally when I have time I do take orders.

Hugbear said...

Hi Anonymous, I rolled the fondant out and cut and put on top of the cupcakes. I applied a thin layer of apricot gel on the top of the cupcake before placing the fondant on it.

Anonymous said...

Hi Lee Lee...
Wld u mind to convert these to gm? =pp
16 oz bag regular or miniature marshmallows
2 lb bag confections’ sugar (icing sugar)

next, cld u share the cake recipe used for fondant, such as ur fondant bag? thks very much

kogas5@yahoo.com

khim

Anonymous said...

These cupcakes look gorgeous! I have always wanted to learn how to decorate muffins and cafes, but never got to it so far. How do you prepare the icing for the deco? Thanks!

Anonymous said...

hi would you have some time in late nov to make these cupcakes for me? would love to place order for my girl's birthday celebration. pls email starmoonzie@yahoo.com

Hugbear said...

Hi starmoonzie, I will email you. Thanks.

Gardenia said...

Hihi, I do not have a microwave. Can I use double boiler to do fondant?? I've been dying to learn to make fondant for my cupcakes! Those off-the shelves can be expensive.

Hugbear said...

If you use a double boil method, it will take a long time for the marshmallow to be melted down because it uses very little liquid in the melting process. It will be faster to use a MW oven but no harm trying the double boil method if you don't have a MW oven.

Anonymous said...

Hi hugbear,
Yr fondant are lovely, I would like to know if the fondant will turn hard on the cupcake the next day if i will to store them in the fridge cos i was thinking to do some for my friend bday a day before..

Yuki

Hugbear said...

Hi Yuki, the fondant will not turn hard the next day. No need to keep in fridge. Leave it outside in a box. If you leave it in the fridge and after taking it out it will 'sweat', ie water vapour will appear on the fondant.

Dana said...

Hi there Hugbear,

Your cupcakes are simply magnificent! I am so inspired by your beautiful creations.

My question is please, would your Fondant recipe be able to cover the 36 cupcakes [regular size] I will be decorating?

I thank you so much!

DLBS

CatWong said...

Hi
Just wanted to say u are more than talented in doing what you are doing... Love your pieces of work and efforts

Hugbear said...

Hi Cat, thanks very much.

Anonymous said...

Hi Hugbear

First of all i would like to THANK U SO MUCH!! for your generousity in posting this recipe. i've experiment with other recipes and it all a disaster. But yours turn out to be just like those ready-to-use in the box type BUT so much better!!

sincerly
mksyafiq@yahoo.com.sg

Evy said...

Hi Hugbear,

I too really love your blog and been experiement certain food and cakes based on your recipe. Next I'm going to experiement fondant which I want to start with cupcakes 1st. So I'm just wondering how much of the mixture should I put in the mould before baking to achieve such result where the cupcakes do not raise over the mouth of the mould

Hugbear said...

Put about 3/4 full.

Evy said...

Thanks for the tips and your ever fast reply :)

Anonymous said...

Hi,

I love your bakes, but some of the photos I'm unable to view ? Why? It states photobucket icon.

Ling

Hugbear said...

Ling, my photobucket accounts exceeded the bandwidth last month so I am waiting for it to go back to normal on the 10th of this month. Sorry about the inconvenience. You should be able to view all the photos on the 10th of Sep when the bandwidth is reset to 0.

Serena said...

Love your cupcakes. Am trying to do something for halloween for my kids school.

Can you pls share how you cut the fondant into such a round shape and with some design and how many cupcakes can it cover with the recipes provided.

serena

Hugbear said...

Hi Serena, I used a round cutter to cut out the circle. If you do the full recipe, you will be using some for cutting circles to be placed on top of the cupcakes and some for adding colours to make into different patterns. So it is very difficult to tell exactly how many but I think roughly should be around 40 or more small cupcakes.

dainty said...

hello! im quite puzzled, is your sugar paste equivalent to MM fondant as well?

Hugbear said...

Dainty, MM fondant and sugar paste are totally different. Sugar paste uses icing sugar, gelatine, corn syrup and a little bit of shortening whereas MM fondant uses MM, icing sugar and a little bit of shortening.

Sugarpaste is better in moulding figurines as it dry and harden very well. MM fondant can also mould figurines but it is quite soft and doesn't harden that well.

Anonymous said...

hi hugbear,

i do not have oven. Can i juz use my electric oven to melt the marshmallows?
Thanks.

Anonymous said...

When do I add in the colourings? And are you using those liquid colourings or wilton's?

Hugbear said...

Add the colouring after the MM fondant is done. Cut out a piece of the MM fondant and add colour using a toothpick by dipping it into Wilton's colour paste and add it to the MM fondant. Knead the colour into the fondant until it is well incorporated.

Anonymous said...

hi hugbear,
I tried both mm fondant and sugarpaste (liquid glucose, egg, icing sugar). However, i cant buy really white fondant, so my mmf is always off-white.
I find that mmf is more elastic, can roll to thin layer for cake covering and can be added with gum tex to make figures (harden in 1-2 days). But sugarpaste has the advantage of real white color, any comment ?

thanks ! :-)

Pam

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