Okay. I made my first batch of mmf yesterday. I let it sit (covered-airtight) overnight. Then I broke off what I needed and put it in the microwave to soften. I kneaded it and rolled it out and it was kind of dry. Or maybe it just dried really really quickly because it seemed to be okay when I was working with it. Anyway, it cracked when I put it on the cake and I never could get all of the creases (or even most of them) smoothed out at the base. I don't seem to have any trouble when I work with regular fondant - but then I don't do fondant cakes much at all. I hear such wonderful things about mmf on this site, so obviously most of you out there have no problems at all with it. I am thinking that maybe I overcooked it in the microwave - the little marshmallows melted pretty good but I put in a few large ones so that my daughter could have some little ones (she was beggging - and I can't say no to that little girl!). So the big ones took longer to melt and maybe I just cooked it too long. Fortunately, the cake I was working on was only a trial cake for "us". So after I got the mmf on it I decided to stop there and not do any other decorating, since I wasn't able to smooth out the creases. Tasted alright, but the mmf seemed kind of tough (even though it was rolled out thin). Any suggestions on what I might have done wrong? Thanks!!!!

Sounds like you could have overcooked it or added to much sugar. Also, did you knead it for a while before rolling it out? Otherwise it will crack like that.

Hey, I see you are in OKC! My MIL is in Yukon and my family is in Bixby. Small world! : 0 )

I haven't tried MMF yet but I have read many great reviews about how to make it, how it works out and stuff. However, lately, I've come across others who are having the same problem as you are. I can imagine what the problem is with the base not being smooth as it makes sense that there is 'extra' fondant. Someone said they just folded it over each other to keep it down at the base.

Yes, I did knead it for awhile, but only until it was good a pliable. Perhaps I should have done it longer, but I wasn't working in any color. I was just going to paint it with luster dust. And I used the amount of sugar called for in the recipe. I will bet it was just overcooked. Think I will try it again, but maybe on a dummy cake. I just hate wasting cake ingredients (and the time baking) if it is not something I will use.

This happened to me the first time I made mmf. I added the whole 2 lb. bag of sugar and actually, you don't need all of it. I think there was maybe 3/4 c. left in my bag that I didn't use the second time I made it and the mmf ended up soooo much better. It covered my cake nicely with no creases. Don't give up! Try again. It really is wonderful stuff and it is so much cheaper and tastier. That Wilton fondant is YUCKY!

I second jdelectables post!! I have made mmf a few times now and I always have alittle powdered sugar left over. Like jdelectable said don't give up!! I was always afraid to try fondant and have made 3 cakes with mmf now, one of them was 2 tiered. They all came out way better than I had anticipated!! So give it another try Kerri!!!

~Luraleigh~

I second jdelectables post!! I have made mmf a few times now and I always have alittle powdered sugar left over. Like jdelectable said don't give up!! I was always afraid to try fondant and have made 3 cakes with mmf now, one of them was 2 tiered. They all came out way better than I had anticipated!! So give it another try Kerri!!!

~Luraleigh~

You know I agree with jdelectables, Wilton`s taste yuucckk. To MMF you can add any flavor you want.
A suggestion kerririchards, try not to keep the air conditioner to cold, while kneading and working with MMF, that will dry it real fast!! That`s what I do.
I love working with MMF.
Good Luck!!
Bye.
Sory.

Just my $.02...I never use that much sugar either.

I have alot of sugar left over that doesn't work in...cracking was a problem at first, but I think that is fixed now...although I do have a smoothing problem...

Thanks guys! Okay I will try again. I just love the look of fondant, but have kind of built my reputation on buttercream cakes. But there are always those who ask for something done in fondant. The taste of the mmf is a lot like the stuff I have been buying from a cake supply. I have never tasted the Wilton but from EVERYONE I have talked to, it is not good at all. But I don't really care for paying about $14.00 a bag for fondant either. So back to the kitchen . . .

Come to think of it...I have smoothing issues with buttercream too! Hmmm...I wonder if Wilton offers that course...what is it called? VIVA 101? LOL!


Keep on trying til you get it right, kerri!


Mixee