I just made my first-ever fondant cake! I made and used MMF. It took me two hours to get the fondant rolled to the right size and thickness and have it not stick or tear. Even when I finally did manage to get it onto the cake, I had to repair a few tears and there were definitely some imperfections. It still set ok, and I didn't have trouble with it falling or sliding off the cake, thank goodness!
It just seemed like maybe it was a little too soft to work with? As soon as I got it wrapped around one hand/arm and lifted from my work surface, it would start to stretch. Should I have used more sugar when I made it? I thought I used too much as it was (I used a whole 2lb bag). Or would too much sugar cause it to do this?
I'd like to use it again for another project. Thanks in advance for any suggestions!
Did you let your MMF sit overnite? You have to give it a resting period. I use it all the time on cake and cookies and as long as I let it rest overnight I never have a problem with it. Also remember the amount of sugar in the recipe is only a guideline. Knead in only what you need to get a smooth fondant much like a well kneaded bread dough. Depending on the weather the amount of sugar I use can vary quite a bit. Practice and you will get the hang of it. Hope this helps.
I never understood why people talked about tearing fondant until I tried making the mmf variation that calls for shortening. I had no choice last night but to make mmf with shortening and omg - I've never experienced anything like it. It was tearing and cracking constantly - I tried a bit of glycerin and I was finally able to cover the cakes but NEVER again will I use mmf with shortening in it (normally I use only melted marshmallows, vanilla, and icing sugar - don't even add water - and have never had a problem with that recipe)