Is It Normal For Mff To Tear?

Decorating By MessMaker Updated 16 Jul 2010 , 7:20pm by jayarr

MessMaker Posted 16 Jul 2010 , 4:20pm
post #1 of 12

I can handle a little tearing while making the decor ( easy fix), but im going to have to cover a 10",8" and 6" with choc. MFF and Im worried that its going to try tearing.

Is it normal for MFF to tear?

Did I do something wrong?

How can I keep it from tearing while Im covering?

11 replies
mamawrobin Posted 16 Jul 2010 , 4:56pm
post #2 of 12

I make anywhere from 6-10 batches of this fondant each week and I never have any problems with tearing. Use cornstarch when working with this fondant. I've had to go to Wal-Mart at 2 AM for cornstarch because it just performs the best when using cornstarch.

Some say that the fondant is "sticky" but I never have this problem. After it's made and I first take it out of my mixer I turn it out onto a well greased work surface...that has been greased with at least 1/4 - 1/2 cup of Crisco. I knead it for a couple of minutes working the shortening into the fondant and then wrap in plastic wrap that has been greased liberally with Crisco.

After the fondant has rested for at least 6 hours I take about a handful at a time and knead..then I knead it all back together. Once you've done this it's really easy to work with. For workability and pliability it's "hands down" the best fondant I've ever used. The chocolate version adds even more pliability to the fondant. I make the chocolate version about 99% of the time.

valbos22 Posted 16 Jul 2010 , 4:58pm
post #3 of 12

Ending up throwing my MMF in the trash due to tearing. I was advised that tearing= dry so be sure you use lots of crisco and you should be fine. I would imagine the cocoa dries it out some.

mamawrobin Posted 16 Jul 2010 , 5:14pm
post #4 of 12
Quote:
Originally Posted by valbos22

Ending up throwing my MMF in the trash due to tearing. I was advised that tearing= dry so be sure you use lots of crisco and you should be fine. I would imagine the cocoa dries it out some.




Did you make marshmallow fondant...MMF or Michele Foster's fondant... MFF?. I probably wouldn't even use fondant if not for this recipe. As far as cocoa drying it out...the recipe says to use chocolate chips which you melt with the syrup. I never add cocoa powder. I have never had good results making MMF for some reason but MFF rocks. thumbs_up.gif

TexasSugar Posted 16 Jul 2010 , 5:26pm
post #5 of 12

MamaRobin, do you have a link for the chocolate MFF recipe?

GenGen Posted 16 Jul 2010 , 5:30pm
post #6 of 12

sounds like your mmf is a bit dry. try kneading in alot more crisco Or adding about a tsp of corn syrup to the marshmallows when its in the microwave melting. it helps make it pliable. a recipe i read said to add 2 teaspoons but i think that might be a bit much, plus it makes it very hard to keep hold of when you get it out of the mixer so it will need to rest before you can do anymore er well kneading lol but thats ok. once its cool its nice and soft and pliable. if you want to try it with 2 tsps thats fine. it makes it nice and SOFt for covering cakes but i wouldn't recommend making flowers or cake accessories with it. use a drier mmf for that.

GenGen Posted 16 Jul 2010 , 5:32pm
post #7 of 12

this is the mmf recipe i use its great sometimes i have to add more crisco to it but thats fine. to cover a cake i add a bit of corn syrup. if your making chocolate (it has a variation for it here) be Sure to add corn syrup or it will not be pliable at all


http://cakecentral.com/recipes/1949/marshmallow-fondant-mmf

mamawrobin Posted 16 Jul 2010 , 5:41pm
post #8 of 12
Quote:
Originally Posted by TexasSugar

MamaRobin, do you have a link for the chocolate MFF recipe?




No...but it's the very same as the regular MFF recipe you just add 6 ounces of chocolate to the syrup mixture before microwaving. I use the Baker's white chocolate squares for the white chocolate rather than the 'premier white chips' because the chips don't have any cocoa butter and the squares do. It taste much better with the Bakers. I use regular semi-sweet chocolate chips for the regular chocolate and tint with brown color to make the color darker.

mamawrobin Posted 16 Jul 2010 , 5:43pm
post #9 of 12
Quote:
Originally Posted by GenGen

sounds like your mmf is a bit dry. try kneading in alot more crisco Or adding about a tsp of corn syrup to the marshmallows when its in the microwave melting. it helps make it pliable. a recipe i read said to add 2 teaspoons but i think that might be a bit much, plus it makes it very hard to keep hold of when you get it out of the mixer so it will need to rest before you can do anymore er well kneading lol but thats ok. once its cool its nice and soft and pliable. if you want to try it with 2 tsps thats fine. it makes it nice and SOFt for covering cakes but i wouldn't recommend making flowers or cake accessories with it. use a drier mmf for that.




The op isn't talking about MMF.. marshmallow fondant....she's talking about MFF....Michele Foster's fondant thumbs_up.gif

MessMaker Posted 16 Jul 2010 , 7:05pm
post #10 of 12
Quote:
Originally Posted by mamawrobin



After the fondant has rested for at least 6 hours I take about a handful at a time and knead..then I knead it all back together. Once you've done this it's really easy to work with. For workability and pliability it's "hands down" the best fondant I've ever used. The chocolate version adds even more pliability to the fondant. I make the chocolate version about 99% of the time.




What do you mean by "hands down"?

Its the chocolate that i am working with, and i am thinking that maybe i just need to practice making and working with it... I know that it taste great! and that maybe my deal is that I am used to working with MMF...But i love the way this one taste so im gonna practice this recipe until i got it down... I WILL NOT GIVE UP!

GenGen Posted 16 Jul 2010 , 7:20pm
post #11 of 12
Quote:
Originally Posted by mamawrobin

Quote:
Originally Posted by GenGen

sounds like your mmf is a bit dry. try kneading in alot more crisco Or adding about a tsp of corn syrup to the marshmallows when its in the microwave melting. it helps make it pliable. a recipe i read said to add 2 teaspoons but i think that might be a bit much, plus it makes it very hard to keep hold of when you get it out of the mixer so it will need to rest before you can do anymore er well kneading lol but thats ok. once its cool its nice and soft and pliable. if you want to try it with 2 tsps thats fine. it makes it nice and SOFt for covering cakes but i wouldn't recommend making flowers or cake accessories with it. use a drier mmf for that.



The op isn't talking about MMF.. marshmallow fondant....she's talking about MFF....Michele Foster's fondant thumbs_up.gif




thanks i misread. easy to get mixed up.
just trying to help icon_smile.gif will leave things to the experts.

jayarr Posted 16 Jul 2010 , 7:20pm
post #12 of 12

when decorating , just be simple in adding something in what you're doing. Put some art on it . icon_smile.gif

Quote by @%username% on %date%

%body%