Frustrated With Mmf? Here's A Tip...

Decorating By jeking Updated 20 May 2009 , 5:32am by madgeowens

jeking Posted 8 Feb 2007 , 4:46pm
post #1 of 79

Although I like MMF, I have had problems with it tearing easily and cracking when applied to the cake. I have been using a commercial fondant that I LOVE. However, last night I didn't have enough commercial fondant for a project and made MMF. This time I didn't add any water while melting the MM's. Instead, I added 1/2 cup of Crisco which melted along with the MM's. I pour this mixture into my KA (dough hook only), added 4 cups of confectioner's sugar and mixed it until all the CS was incorporated. I put 3 cups of CS on my countertop and then scooped out the MM mixture onto it and began to knead it. A couple of times I scooped out about a tablespoon of Crisco and added it and kept on kneading. Voila! The fondant was perfect! It had a lot of elasticity and rolled out beautifully. Also, it didn't stick to the counter while I was kneading it!

Maybe I was doing something wrong before, but this method worked great for me...

78 replies
kneadacookie Posted 8 Feb 2007 , 4:51pm
post #2 of 79

thanks for the tip

mareg Posted 8 Feb 2007 , 4:52pm
post #3 of 79

Thanks for posting this. I will try it next time I make mmf!

tyty Posted 8 Feb 2007 , 4:54pm
post #4 of 79

Thanks for the tip, I have to make some tonight.

enchantedmoments Posted 8 Feb 2007 , 4:57pm
post #5 of 79

great tip
do you know if it changed the flavor at all?
What commerical fondant do you use?
So far I am having touble finding one I like.

PaulaT Posted 8 Feb 2007 , 4:58pm
post #6 of 79

Thanks for the tips. Need all that I can get. MMF is so tempermental. Never get the same consistency twice. I ususally only make a small batch (1 Cup MM to 1 1/2 CF) but I'm sure your method would work with the small batches as well. Will certainly give it a try next time. Thanks again! icon_smile.gif

veejaytx Posted 8 Feb 2007 , 5:07pm
post #7 of 79

I've never added any water to my MM any way, but the tip about the Crisco is good. Thanks. Janice

NVP Posted 8 Feb 2007 , 5:10pm
post #8 of 79

OMG! my MMF has always craked, and i have never had a good experience with it. but.... i will try your tip, thank you! do you have pictures of the cake>?

jinxy543210 Posted 8 Feb 2007 , 5:30pm
post #9 of 79

What is your portion of marshmallows? Do you use a 10 oz bag or what?

jeking Posted 8 Feb 2007 , 5:59pm
post #10 of 79

I used a 10 oz bag. I'll post photos as soon as I get home. I did add a capful of almond extract and about a tablespoon of clear vanilla extract.

Zmama Posted 8 Feb 2007 , 6:27pm
post #11 of 79

I also don't add water to my MMF. If using the KA, it helps to Crisco the bowl and dough hook before adding the mm.

MomLittr Posted 8 Feb 2007 , 7:46pm
post #12 of 79

I mixed half & half of MMF and RBC and it turned out easy to handle with little tearing...........guess being RBC is mostly shortening, it acts the same way as adding the crisco to the mm's does.


parismom Posted 8 Feb 2007 , 7:52pm
post #13 of 79

But another thing is it will add alot of fat where it had zero grams before! :O

jenncowin Posted 8 Feb 2007 , 7:53pm
post #14 of 79

I've always added the water to the MM's, but then when I need it to roll it out, I add a bit of shortening. May have to try it the other way next time. I'm sure it would be easier on my KA as well. Thanks for the tip!

Melvira Posted 8 Feb 2007 , 7:59pm
post #15 of 79

I never add water, but I do add flavoring when melting the MM's. I add in Crisco when I am kneading... it makes it so elastic and workable! Hated MF before discovering that trick!

nglez09 Posted 8 Feb 2007 , 8:00pm
post #16 of 79

Thanks for the tip.

When I first made it, I'd used another recipe- not the one found on CC or the instructions. It said to partially melt the marshmallows. . .you can imagine the stress I went through. . .

cakesbykellie Posted 8 Feb 2007 , 8:03pm
post #17 of 79

[quote="parismom"]But another thing is it will add alot of fat where it had zero grams before! :O[/quote

*putting on my scientific hat*

sugar turns into fat!! (if not burned off immediately)..... which, i think if you ate a piece of cake (fat-free cake) that you would have to swim the ENglish Channel to make a dent in that!! ok.. maybe not QUITE that far...

HollyPJ Posted 8 Feb 2007 , 8:08pm
post #18 of 79
Originally Posted by parismom

But another thing is it will add alot of fat where it had zero grams before! :O

Aw shucks. Now I'll have to take it off my health food list. icon_biggrin.gif

nglez09 Posted 8 Feb 2007 , 8:09pm
post #19 of 79

cakesbykellie is right.

Sugar is a simple carbohydrate. Simple carbs are turned into fat immediately if not used up. A piece of cake is like two lbs. of lard. Imagine that. icon_rolleyes.gif

nickymom Posted 8 Feb 2007 , 8:09pm
post #20 of 79

It's just weird that some have a problem w/ the MMF because mine always turns out perfect, never tears or cracks...hmmm

ibmoser Posted 8 Feb 2007 , 10:37pm
post #21 of 79

The recipe I use for MMF calls for 1/2 cup melted shortening to be mixed into the melted marshmellows (16 ox) and water before kneading in the sugar. I refuse to even think about the calories icon_rolleyes.gif

NikkiDoc Posted 8 Feb 2007 , 10:51pm
post #22 of 79

I made 2 batches of the easy MMF with the fluff once only. It was too much kneading and working. (I used alot of colors...royal blue and bright yellow) My MMF was glossy, shiny and had lots of little bubbles and some cracks. Is it the color? Is it the fluff? is it that I used no water (don't think the easy mmf recipe called for it, can't remember)? Did I use too much crisco? Also I heard someone mention using cooking spray on the rolling surface and said it worked fine, so I used the spray, could that have contributed to the mess? Don't know what I did wrong. Also, I used no CS, used PS instead.

cakenutz Posted 8 Feb 2007 , 10:58pm
post #23 of 79

I've never had tearing problems I use flavoring and water to add up to about 4 T liquid 1# of marshmallows melt pour 2# of cs on greased counter make a well throw in about 1/4 t of gumtex dump mm ontop and mix grease hands knead about 8 min. Voila everytime. I hate to say this but years ago in a class I was taking the professor showed studies where crisco was so unbiodegradeable that you could dig a hole bury it without the can and 20 years later it will still be solidified. Needless to say I never used it and hate when I have to. Thank heavens for good old animal fat LOL.

lapazlady Posted 8 Feb 2007 , 10:58pm
post #24 of 79

Well, that's certainly more nutritional info than I needed! icon_surprised.gificon_biggrin.gif

Melvira Posted 8 Feb 2007 , 11:21pm
post #25 of 79

Nikki, I am betting the problem you came across was using the marshmallow fluff instead of actual marshmallows. If you look at the fluff in the jar it's all holey. I don't know really... that's just my guess!

NikkiDoc Posted 8 Feb 2007 , 11:41pm
post #26 of 79

thank you everyone. i am going to try the regular mmf recipe this time and see if that works. it took me awhile to get over my "anger" at the first 2 batches. LOL

parismom Posted 10 Feb 2007 , 2:23am
post #27 of 79

Yes I realize sugar turns to fat - I used to be a powerlifter so you can imagine I had to be knowledgeable in nutrition. Then I had 2 kids and here I am trying to be healthy again. My weight gain was a result of serious over indulgence, which I'm trying to undo - which is why I added my two cents... this much additional fat was just like, WOW to me. Seemed really unneccessary.

My point was, You can have a piece of cake with approximately 12 G fat - easy. That is without fat added to MMF. But the additional fat added to MMF would hike that up to 18 G - very possibly. I don't make light cakes but I try not to add unneccessary fat whenever possible. Let's face it, cake is bad - but why make it downright terrible? With all the sugar and fat already there - why go to the extreme in unhealthiness. Just a thought - b/c my MMF without adding 1/2 C crisco has been fine.

7yyrt Posted 10 Feb 2007 , 3:08am
post #28 of 79

I did like Melvira and added just a little Crisco while kneading, and for the first time it actually WORKED!

Sweetpeeps Posted 10 Feb 2007 , 4:30am
post #29 of 79

Also, try adding your colors to the melted marsmallows before adding your sugar. It's almost impossible to get even coloring trying to knead the colors in. Besides that, it's a ton of work!!! Unless you're trying to burn calories!!! lol

elvisb Posted 10 Feb 2007 , 4:40am
post #30 of 79

Holy Moly!!!!!!!! Cake makes you fat!?!?!?!?! icon_surprised.gificon_eek.gificon_cry.gificon_surprised.gificon_eek.gif

So that explains it. icon_redface.gif

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