Need Major Help W/mmf!!! Never Had This Issue Before.

Decorating By The_Lil_Cakehouse Updated 17 Jan 2010 , 5:51am by The_Lil_Cakehouse

The_Lil_Cakehouse Posted 11 Jan 2010 , 3:14am
post #1 of 31

I have not made very many cakes yet, however, I have used fondant a handful of times. But this fondant really gave me some problems:

The Fondant was being horrible to me!! The consistency felt so nice when I finished making it, then after I rolled it out to put it on the cake (which was a lot of fondant for the bottom) it crumbled. didn't just tear, but almost just fell apart. Not sure what I did on the MMF. I wanted to cry. At first I thought it was maybe I had too much powdered sugar, but it was WAYYYY too sticky when I didn't put as much in. Then I thought it was the coloring, but then the Plain white did the same thing without any color in it. I'm wondering if ANYONE else had this problem with MMF, or if perhaps it was because I used off brand Marshmellows. I have made MMF before and it never did this. I THINK the only difference is I added some vanilla to the water to add additional flavor and used off brand mellows rather than Jetpuffed.....Any suggestions would be helpful.

I had made two of one of my colors, the first I let rest over night, same issue as when I made the second batch and let it rest 3 hours.

30 replies
Deb_ Posted 11 Jan 2010 , 3:18am
post #2 of 31

hmmm that's odd, it could be the marshmallows I'm not really sure.

I use the recipe which is 1 bag of marshmallows, 2T water and 2lb bag of PS. I very rarely use the entire bag of sugar.

What recipe did you use?

Oh I almost forgot, I always add about 1 to 2T of shortening to mine as it's mixing in the KitchenAid.

dsilvest Posted 11 Jan 2010 , 3:27am
post #3 of 31

I use a similar recipe to dkelly but I now add 1-2 tbsp of glucose or corn syrup and 1 tbsp of glycerine. It remains soft and stretchy while I am working with it.

lomikesa Posted 11 Jan 2010 , 3:34am
post #4 of 31

This happened to me once, I usually by fresh ones but it was late at night and I did not want to go out to buy some so I used half a bag of marshmellow that was in my cupboard for about two months with a new bag and it crumble just like you said. the next day I got fresh ones and it came out ok.


Deb_ Posted 11 Jan 2010 , 3:44am
post #5 of 31
Originally Posted by dsilvest

I use a similar recipe to dkelly but I now add 1-2 tbsp of glucose or corn syrup and 1 tbsp of glycerine. It remains soft and stretchy while I am working with it.

That's good to know!

madgeowens Posted 11 Jan 2010 , 3:51am
post #6 of 31

I use the recipe with the corn syrup too, I think that helps so much. Could you have had it in the microwave too long?

mamawrobin Posted 11 Jan 2010 , 3:56am
post #7 of 31

I always add corn syrup and glycerine to my mmf.

The_Lil_Cakehouse Posted 11 Jan 2010 , 8:38pm
post #8 of 31

Ok, Bags of marshmellows come in 10 oz bags here, when you say a bag of marshmellows are you talking about a 10oz bag or 16 oz bag.

The recipe I used was:

16 Oz of marshmellows (which I measured out was 8 cups)
4 Tbs of water
1 2lb bag of powdered sugar

I added the water to the marshmellows as they melted in the microwave. I greased down my kitchenaid and poured the marshmellow mixture into the bowl, then I added about half the bag of powdered sugar and mixed that up, then slowly added the rest until I felt like it wasn't too sticky, which wound up being the whole bag PLUS some. The consistency felt so nice, but like I said it just crumbled. I thought I had finally perfected the MMF recipe, boy was I wrong!!!

Can you post the recipe you use when you use the corn syrup, that sounds interesting. I use that in my cookie icing. Where do you find Glycerin?

dsilvest Posted 11 Jan 2010 , 9:06pm
post #9 of 31

First, you don't always have to add all of the ps. I usually reserve 1/2 - 1 cup that I might add after the MMF has rested.

I add 1 - 2 tbsp corn syrup and 1 tbsp glycerine to 8 cups mini marshmallows (1lb) , 2 - 3 tbsp water and 1/4 cup shortening that I melt in the microwave until the marshmallows are almost melted. I usually only add 5 - 6 cups of the ps in the KA. I knead in another 1 - 1 1/2 cups on the counter and then let it rest. The next day if it is a bit sticky I knead in some shortening. A lot sticky - I add some of the ps.

The_Lil_Cakehouse Posted 11 Jan 2010 , 9:41pm
post #10 of 31

How do you knead it on the counter, Mine was so sticky I could barely get it off my hands......I was hoping it could all be done in the mixer, haha. I need to stop being a wimp I guess icon_smile.gif I've done the fondant by hand mixing before I got the KA icon_smile.gif , I thought the KA would eliminate the need to get that messy with Fondant. I have another Fondant Cake due this weekend, and I'm freaking out a bit, I don't want to have the same issues this time around. Someday I'll get to where it'll be easy peazy to make it ...Right?!! Give me hope icon_smile.gif

Deb_ Posted 11 Jan 2010 , 9:56pm
post #11 of 31

Yeah, it shouldn't be SO sticky that it's sticking to your hands as you kneed it.

I mix mine in my KA too. I use about 3/4 of the bag of PS. I use the hook attachment after it's all incorporated and this kneeds it a bit.

I then turn it out onto a greased piece of plastic wrap and wrap it tightly to rest overnight.

The next day I sprinkle a bit of PS on my counter and turn out the MMF and kneed it until it's smooth. You can grease your hands a bit with shortening if it's a little sticky, but it shouldn't be real sticky.

Most times I don't use the entire bag of PS. I like to use corn starch to roll it out instead of PS because I find the more PS I add the drier it becomes, which makes it hard to work with.

Ya know, marshmallows used to come in a 16oz bag, but some of the bags are 10oz now. My recipe does call for 16oz too.

dsilvest Posted 11 Jan 2010 , 10:08pm
post #12 of 31

I put the ps on the counter, and put the marshmallow /ps mixture on top. Instead of kneading it right away, fold the ps into the fondant. Keep folding until it isn't quite so sticky and then knead.

I actually don't use the KA. I just use a really large bowl and stir the ps in by hand and then put it onto the ps on the counter and fold then knead.

I find that it is less messy than making it in the KA and not sticky.

The_Lil_Cakehouse Posted 12 Jan 2010 , 2:16am
post #13 of 31

hmmm...i have to make some tonight, I may try the by hand way again icon_smile.gif Where do you get Glycerin though? Probably not going to be able to get it before I work on the fondant, unless there is somewhere I could get it and I'd just make the fondant tomorrow. How long do you let it rest?

dsilvest Posted 12 Jan 2010 , 2:23am
post #14 of 31

Try it with 2 - 3 tbsp corn syrup. You can leave the glycerine out. I buy it in bulk. You can try the Wilton brand. I usually let it rest overnight an see if it needs more ps. Try leaving some out when you make it and check it after resting to see if it needs more.

The_Lil_Cakehouse Posted 12 Jan 2010 , 2:33am
post #15 of 31

Thank you so much, one more question :0) You have been so helpful!! How would I do a chocolate version, just replace a portion of the PS with Cocoa?

dsilvest Posted 12 Jan 2010 , 2:50am
post #16 of 31

Yes, replace 1 cup of ps with the cocoa. Don't add all of the remaining ps until you check it after it rests. Again it may only need some extra shortening or a bit more ps. I rarely add all that the recipe calls for. I forgot to ask - do you sift the ps first? If you don't you try doing this as well.

dandelion56602 Posted 12 Jan 2010 , 3:09am
post #17 of 31

For the chocolate I found better results if I add the cocoa powder (I use Hershey's Dark) before adding any of the PS. Cocoa Powder tends to dry it out more than ps does. I use to just mix the cocoa powder into the ps then add, but you won't get as much of a chocolate flavor this way.

madgeowens Posted 12 Jan 2010 , 3:27am
post #18 of 31

grease your hands with crisco before working with the batch when you are making it and also the spatula and I use a large sheet of plastic(table cloth stuff at walmart by the yard) and turn the mmf out onto that to work it. I will say today I tried mixing it in my kitchenaid and I can't believe how great that was....woohoo...any more questions pm me....icon_smile.gif

notjustcakes Posted 12 Jan 2010 , 11:48pm
post #19 of 31

This is the tutorial I used with MMF. Never, ever had a problem...I live where it is realllllyyy dry (humidity hovers around 5%) and I've never had a problem....Look thru the troubleshooting that is provided in this tutorial....It really helped me figure out how to quickly fix any problems I might encounter. Hope it helps.

MIR25 Posted 16 Jan 2010 , 2:22pm
post #20 of 31

I actually have a question of my own about MMF. I have made several cakes with MMF and each time i make it i get little clumps of PS in the fondant and can't seem to knead all of them out which cause a lot of imperfections in the fondant. I was wondering if anyone else had this problem and if anyone knows how to fix it.

MIR25 Posted 16 Jan 2010 , 2:23pm
post #21 of 31

I actually have a question of my own about MMF. I have made several cakes with MMF and each time i make it i get little clumps of PS in the fondant and can't seem to knead all of them out which cause a lot of imperfections in the fondant. I was wondering if anyone else had this problem and if anyone knows how to fix it.

galliesway Posted 16 Jan 2010 , 2:45pm
post #22 of 31

Which recipes do you use? I have been using MacsMom's.

Deb_ Posted 16 Jan 2010 , 3:06pm
post #23 of 31

Try sifting the ps first and then allow it to rest 12 to 24 hrs wrapped well, before kneeding it.

dandelion56602 Posted 16 Jan 2010 , 4:01pm
post #24 of 31

Are you sure they are bits of PS? The reason I ask is b/c I overcooked my MM once & there were bits of hard MM in the fondant & they WON'T knead in, you have to pick them out.

Another way you can change up your chocolate version is to add chocolate chips to the mm before melting. You'll not need extra glycerin or corn syrup b/c it helps w/ pliability. I've actualy come to love it this way

MIR25 Posted 16 Jan 2010 , 4:25pm
post #25 of 31


madgeowens Posted 16 Jan 2010 , 4:35pm
post #26 of 31

cut the water to 2 TBS

BakerzJoy Posted 16 Jan 2010 , 4:57pm
post #27 of 31

I had the same problem with PS clumps in my MMF but we finally figured it out. I heated the marshmallows too hot when I added the PS. Make sure it's cooled down before adding in your PS. Since then, never had a problem.
Also, sounds like way too much water is going into your recipe. Try less water!
Also, be careful when making the chocolate. The cocoa powder dries the heck outta your MMF. Only use a small amount, maybe a 1/2 cup. Had a bad experience with that too when I added too much....came out way to dry and crumbled and cracked!
Good luck!

MIR25 Posted 16 Jan 2010 , 5:00pm
post #28 of 31


The_Lil_Cakehouse Posted 16 Jan 2010 , 6:13pm
post #29 of 31

This time I had the opposite problem, it was toooooo soft!! ARG I will conquer this MMF one day! Thank you all for your help and encouraging words. I don't want to have to purchase Fondant when I can make it, so I WILL GET THERE!!! icon_smile.gif

DetailsByDawn Posted 16 Jan 2010 , 7:04pm
post #30 of 31

Just a tip to try for choc MMF - When using the cocoa powder method, I found the colour was good, but the taste wasn't chocolately. I subbed my water in the marshmallow mixture with strong brewed coffee - what an amazing difference!! You can also add 1 TB finely sifted instant coffee along with your cocoa powder instead.

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