Strange Problems With Mmf

Decorating By melissaks Updated 5 Aug 2008 , 4:16pm by MessiET

melissaks Posted 5 Aug 2008 , 5:10am
post #1 of 8

i'm sure this is probably posted somewhere else, but i can't load forum pages past page 1 and this is an emergency! icon_cry.gif
i made 2 batches of mmf, they both seemed ok, however when i tried to dye the fondant and roll it out, it got weird on me. it didn't want to take the dye (i used both powdered and paste) and it was sticky, yet crumbling and not wanting to roll out at the same time. when i was trying to incorporate the dye, it was crumbling apart, but when i was trying to roll it out, it stuck to the mat, the pin and my hands. i tried cornstarch and crisco on different pieces. i even tried wetting my hands. is there anyway to rescue this stuff, or am i going to have to go out and get wilton's yucky stuff?
PLEASE SOMEONE HELP ME QUICK! the cake needs to be ready by wednesday afternoon.

7 replies
JoAnnB Posted 5 Aug 2008 , 5:14am
post #2 of 8

Welcome to Cake Central.

let it rest a while, then check the texture. If dry, add shortening, if wet, cornstarch and powdered sugar. good luck

It works better to add the color with the liquid in the beginnig of the recipe.

CakeMommyTX Posted 5 Aug 2008 , 2:57pm
post #3 of 8

I've had mmf do this to me when I use black, red or navy blue. I've tried adding more ps, Crisco, water and glycerin. So far the only thing I find that works is to let it rest and then warm it up and work with it slightly warmer then usual. I don't know why that helps but it does. It does make it a harder to handle because it is warm and wants to stretch, but at least it doesnât crumble and break.
Good luck.

ashcake Posted 5 Aug 2008 , 3:07pm
post #4 of 8

I agree with the other post. Let it rest and then microwave it some.

mkolmar Posted 5 Aug 2008 , 3:17pm
post #5 of 8

This is exactly why I don't use MMF anymore since it can be more difficult to work with. I know it's too late for now, but Michelle's fondant recipe here on CC works great - way less difficult to work with and tastes better too (not as sweet).

I hope you are able to save what you made already, it always stressful when stuff like this happens.

MaxTRexmom Posted 5 Aug 2008 , 3:19pm
post #6 of 8

I always let mine rest overnight before adding color.

ASimpleBaker Posted 5 Aug 2008 , 3:49pm
post #7 of 8

I am with JoAnnB! I always add my color when the marshmallew mixture is soupy, and prior to addidng the ps. Seems to be fine, and I have had no issue with crmbling. That sounds like there is too much ps being added.

When I add ps, I add half the necessary amoung with a spoon. At that point it is cool enough to touch ususally, and then I need in the remaining ps is increments until I have the texture I want.

HTH!

MessiET Posted 5 Aug 2008 , 4:16pm
post #8 of 8
Quote:
Originally Posted by mkolmar

This is exactly why I don't use MMF anymore since it can be more difficult to work with. I know it's too late for now, but Michelle's fondant recipe here on CC works great - way less difficult to work with and tastes better too (not as sweet).

I hope you are able to save what you made already, it always stressful when stuff like this happens.



Ditto here... Michelle Foster's fondant's consistency is sooooo much better than the MMF. Try it for next time.

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