I made a batch of Rhondas Chocolate MMF and went to roll it out and it crumbled all over....it tore and fell apart. Luckily the cake that I was making was just a free cake to practice on, and the person who I gave it to, really liked the finished product. I just need to know what I did wrong and how to fix it next time.
I have never made chocolate fondant, only MMF, and all I did was add crisco to my hands and work it in. Also the microwave in like 6 second intervals helps soften it.
What did you add for the chocolate?
I have found that by substituting 1/2 - 1 cup of cocoa for some of the powdered sugar the fondant comes out better than usung melted chocolate. If the recipe calls for 2 lbs take 2 cups out befor you begin.
1 cup for the cocoa and 1 cup that you might add some in later.
Don't add all of the sugar when you first make it. It will harden as it rests and cools down. If you find it really sticky after the resting period knead in a bit more sugar.
I think thats what I did, added too much sugar too fast. I have made the reg MMF and dont have a problem with its consistency. Still havent been able to cover a cake right but I will just keep trying and eventually it'll work....I hope. Thanks for the replies!!