Mff Question For Those Of You Who Use It

Decorating By kirigami Updated 5 Dec 2010 , 7:03pm by tigerhawk83

kirigami Posted 1 Dec 2010 , 1:02pm
post #1 of 10

I made a batch of MFF last night. I usually make MMF. I followed the recipe exactly and after adding the 3.5lbs of icing sugar my fondant was still very soft. I added in an extra half pound and then more while kneading it. It was very smooth but soft. When I put it on the plastic wrap it was starting to flow off of it. Not fast but it was moving. I have wrapped it up in hopes that it will firm up a bit over night. I need to cover a cake with it tonight but I am scared it won't be firm enough and will slide off my cake.

Can anyone tell me if this is the way it is supposed to be? There is zero humidity where I am so that is not a factor. Should I scrap it and make a batch of MMF? I could knead in more icing sugar until I get the right consistency but I am concerned with so much that it will crack when dry.

Urggh.
Thanks
Heather

9 replies
suzylynn58 Posted 1 Dec 2010 , 1:23pm
post #2 of 10

I use this recipe exclusively. At first I was thinking humidity because I made a double batch a couple days ago and it was very soft after mixing in the normal amt of powdered sugar, but that's not it. Did you let it cool down a good bit. If the corn syrup/gelatin mixture is too warm, it will make it soft when mixing with powdered sugar, altho it will firm up after it sits awhile. I have never had a batch fail on me. Just the normal adjustments for humidity, temperature, etc. I would let it sit for a few hours and see if it firms up.

Crazboutcakes Posted 1 Dec 2010 , 1:47pm
post #3 of 10

I also make my own and I usually let mine sit overnight before using it. From what I have read it is best to sit sevearl hours before using. HTH

kirigami Posted 1 Dec 2010 , 2:00pm
post #4 of 10

Thanks Suzylynn I will see what it is like when I get home tonight. It was definitely still warm when I added the powdered sugar but that was per the instructions.
I hope it turns because I loved the taste.

mareg Posted 1 Dec 2010 , 2:09pm
post #5 of 10

I have the same problem too when I make it. I usually have to add on a bit more ps when I'm ready to use it. It is still wonderful.

cakesmart Posted 1 Dec 2010 , 2:20pm
post #6 of 10

I also let my MMF sit overnight before using it.

Debi2 Posted 1 Dec 2010 , 2:26pm
post #7 of 10

I add my powdered sugar when the marshmallows are still warm too, but I do let it sit overnight before using it. Hope it works for you after it sits, but if it's still too soft, just kneed in some more powdered sugar. Good luck!

kirigami Posted 1 Dec 2010 , 4:58pm
post #8 of 10

This was Michelle Fosters Fondant not the marshmallow fondant which is what I always use. I had read great things here about MFF and that people who try it love it so I figured I would give it a go sa I had all the ingredients.
Thanks everybody and I will let you know how it turns out.

mareg Posted 1 Dec 2010 , 7:28pm
post #9 of 10

You will love it. Key to it I think is don't be impatient and add heated mix to ps before it's time.

tigerhawk83 Posted 5 Dec 2010 , 7:03pm
post #10 of 10

I make MFF too - it is always soft when you first mix it up but it tightens up overnight. I think that's why she stresses in her recipe that it needs to sit overnight. The first time I made it, I was sure I had screwed it up, it was soooo soft - but the next day it was fine.

Since I don't know what "lukewarm" is - I use a candy thermometer and cool the syrup to around 90 degrees F - that seemed to work for me.

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