Marshmallop is an incredibly fluffy, ultra-light resin clay. Use it to create smooth marshmallow swirls, crunchy meringues, or smooth whipped cream!
Twist or pull, it keeps its shape!
It sticks
to itself!
Mix in color to
make it pop!
It stretches
without shrinking!
Mix with water
to make whipped
cream!
Use the included
zipper bag to keep
your clay fresh!
Marshmallows
by Tomoko Ishibashi
Create gentle marshmallow swirls and twisty confections with a clay that sticks to itself while keeping a smooth finish!
Marshmallow Banana Chocolate Cake
by Junko Namba
Smooth and stretchy, Marshmallop sticks to other clay after it dries with no need for glue. Make natural overlaps with a homemade look and combine it with Choco Bake for a delicious-looking cake!
Bread
by Aiko Matsuda
Use soda water to create a perfect bread texture and mix it with other resin clays to make the crust. Bend it three days after you you finish to get the crunchy, fluffy look of a real baguette!
Flower Tart
by Aiko Matsuda
Use water and varnish along with a Russian piping nozzle to create cream flowers that keep their detail once dry!
Birthday Cake
by Kazuyo Hayashi
Mix with other materials to make delicate cream flowers and create the perfect contrast with a white frosting base!
Gelato
by Mimi
Stretch and pull to create gooey swirls which keep their shape without molds, then add acrylic paint to add color that really pops!
Lemon Meringue Pie
by Mimi
Simply twist to get the crispy, textured look of a real meringue perfect for pies and other baked desserts!
Dacquoise
by Yoko Nishina
Use cookie cutters to create the perfect shape, then create airy textured surfaces which keep their detail even after drying!
Glacé Chestnuts
Foamed Milk
Pancakes
Cream Soda
Soft Serve
Cream Puffs
Marshmallows
by Tomoko Ishibashi
Create gentle marshmallow swirls and twisty confections with a clay that sticks to itself while keeping a smooth finish!
Marshmallow Banana Chocolate Cake
by Junko Namba
Smooth and stretchy, Marshmallop sticks to other clay after it dries with no need for glue. Make natural overlaps with a homemade look and combiner it with Choco Bake for a delicious-looking cake!
Bread
by Aiko Matsuda
Use soda water to create a perfect bread texture and mix it with other resin clays to make the crust. Bend it three days after you you finish to get the crunchy, fluffy look of a real baguette!
Flower Tart
by Aiko Matsuda
Use water and varnish along with a Russian piping nozzle to create cream flowers that keep their detail once dry!
Birthday Cake
by Kazuyo Hayashi
Mix with other materials to make delicate cream flowers and create the perfect contrast with a white frosting base!
Gelato
by Mimi
Stretch and pull to create gooey swirls which keep their shape without molds, then add acrylic paint to add color that really pops!
Lemon Meringue Pie
by Mimi
Simply twist to get the crispy, textured look of a real meringue perfect for pies and other baked desserts!
Dacquoise
by Yoko Nishina
Use cookie cutters to create the perfect shape, then create airy textured surfaces which keep their detail even after drying!
Glacé Chestnuts
Foamed Milk
Pancakes
Cream Soda
Soft Serve
Cream Puffs
The Product
Marshmallop
Marshmallop is an incredibly fluffy, ultra-light resin clay. Use it to create smooth marshmallow swirls, crunchy meringues, or smooth whipped cream!
Let dry naturally for one week for best results.
This time may vary depending on humidity and other conditions. Marshmallop will shrink by a small amount as it dries.
Materials: Resin-based hollow bodies, synthetic glue, preservatives and fungicide, water Volume: 100 g (approx.)
