I have attempted on making mmf 3x's already and have failed 3x's this time it looked good but when I rolled it out and put it on the cake it was all slimy and fell apart. I used cornstarch to dry it up but still doesnt work I had to use Wilton and add some flavor since it tastes nasty. Are any of you gr8 at mmf could you give me detailed advice I have followed all the recipes but still end up with teared greasy sticky fondant with bubbles ../....
Ths is what I use..and let it sit 2 days before using...at least....
Have a look at Ednas MMF on design me a cake. It never fails and everyone thinks it's really tasty.
It's hard to tell where the issue is, we don't know the exact recipe you are using and the steps you are taking to make it. It is the only fondant I use, and works each time, so there is hope!
I used the simple recipe a bag of marshmellows add a bit of water and crisco your mixer with dough hook and add conf sugar . I have even used fluff I just check Ednas recipe will try.. wish me luck
OK - here is the recipe I use (and the way I do it)
1 - 16 ounce bag marshmellows (fresh, doesn't matter what kind)
1 - 2lb. bag confectioners sugar (cheapest I can find - Aldi's usually)
1 Tablespoon vanilla
2 Tablespoons water
crisco - enough to keep it from sticking to my hands and countertop. (I don't mix it into the MMF)
Grease a large microwavable bowl - add the mm's, water, and vanilla. Cook at 50% power until melted. Stir until completely smooth. Start adding p/s - till you can't stir anymore. Then dump out on greased countertop, and with greased hands, knead. Knead some more, then knead a little more. When it is silky smooth, coat with crisco, wrap 2X in saran wrap and let set overnight. Sometimes it takes all the 2 lb. of p/s, sometimes only 3/4 of the bag. This has worked for me for 4 years now. NEVER a problem. (I think maybe because I do it by hand instead of using a mixer??)
I think the corn syrup is key to the recipe I use.
I use the same recipe but I don't use any type of shortening when I make it. Maybe try it without?
I find adding a Tbsp or two of corn syrup helps make it much more pliable. I use a recipe almost identical to the one Loucinda posted.
or try MFF - it's got a few more steps and a few more ingredients, but it is wonderful!