I tried a new recipe for MMF which includes putting shortening IN the recipe, instead of coating the bowl, hook, etc.
The method worked great for making it, but it seems to just fall apart when I put it on the cake.
I was able to pull it off the buttercream and re-smooth the buttercream, but is there any way to fix this fondant? Add more melted marshmellows, powdered sugar, corn syrup, glyercin -- anything? What might help hold this fondant together and give it some stretch.
Thanks for any insight.
MMF is a pain in the neck for me. I tried a lot of things to fix it: adding crisco, rolling a slightly thicker layer, rolling on my rolling pin to unravel it carefully on the cake. I found Nicholas lodge s fondant recipe more fun to work with. That s for me.
I work with MMF all the time. No problems. Sounds like you may have put too much Crisco in it then didn't work it in enough. Next time just crisco your hands while working with it and you won't have a problem.
In my opinion, you should never add crisco to fondant. Crumbly, dry fondant can be fixed most of the time with some glucose.
I ll try glucose.
I added extra marshmellow to it and it came back to life. Lesson learned on that particular recipe. It was the Easy fondant in 12 minutes. It was very promising regarding ease to mix in the Kitchen Aid with minimal mess afterward, but applying it was a nightmare. Crisco will only be for coating the bowl and dough hook from now on.