I just made my first MMF, and I think I did something wrong. First, it didn't really seem white enough. Then, it was really, really soft! Is it supposed to be THAT soft??? I put it on the cake, and it didn't fit at first, but then the MMF just sort of drifted down the sides of the cake after about 10 minutes. It fit, but it seemed weird. I wasn't able to use the Wilton fondant buffer tool either...should I be able to? I left out about 1 cp of the powdered sugar because it seemed like it was getting too stiff already.

Any opinions???

it should be kind of soft, like a dough. i usually can't add all the powd sugar either or it gets dry and crumbly. was it sticky? if it wasn't sticky, it was probably how it should have been

I believe you might need the other cup of powdered sugar. It sounds like it is too soft. It is quite stiff when right. You will need to knead it by hand or use the dough hook on the Kitchen Aid. Hope this helps you!

It should be like a pie crust dough and rolled out to fit your cake. Just add more icing sugar and keep kneading it shouldn't be sticky.

I've only made 2 batches so I'm no expert, but did you let it sit for an hour as the directions state? I think if it's hot it would slide off the BC. It also gets harder (not much) after sitting for a while.

jJst wait till it cools not long sometimes it better to work with when its alittle warm. If you store mmf and it is hard just mic it fo 10-15 sec and knead it again to soften. Same goes for fondant its easier to knead when warm. Might be to much icing sugar.

It was definitely soft! It just seemed tooooo soft -- seemed much harder to handle than the way people on this site have made it sound. Harder to handle in that it was so soft it felt like it was getting away from me. I will try more sugar. I did let it rest though -- overnight! I will keep on trying -- thanks for the feedback...

what recipe did you use?? usually you have to knead a bit. it usually gets hard on its own. you can put it in a ziplock bag and place it in the frige for a while. if it gets too hard just pop it in the microwave for a few seconds. i make batches days ahead and keep it in the freezer. when i need it i place it in the microwave and it softens right up.

The recipe was this:

1 16 oz marshmallows
2-5 tbs water
8 cups sugar

Sound right??

Did your cake taste good at least???

You probably just need to give it some more time to firm up and knead it like crazy. This stuff really does get better the more you knead it. I didn't find that it was as easy as everyone on this site always puts it but nothing I ever do is easy to me.

Hope you have better luck in the future!

Will try, try, try again and let you know how it went.

Sounds like it def. needs more sugar

Wish I could help. I have only made it 3 times now and still think I could get it alot better. Although it always seems hard I learned (from this site) pop it in the microwave and tada.Good luck I am right there with you.

I have made this stuff probably about 10 times or more now and I still don't have it perfected....I find though that I have better luck making it a little bit "too soft" at first and as it cools it gets easier to work with....also I have found that if it is too stiff, use a little spray oil on your hands and work it in. For too soft, roll it out in powdered sugar.

I made my MMF for the first time last night and it seemed just like regular fondant, except for the taste. It rolled out perfect. But it wasn't soft, in fact after kneading it for 5 minutes I thought my arms were going to fall off.

Hope my second attempt works out... I may have to wait a couple of days because I slammed my index finger in the car door this morning as I was delivering a cake for a 1 year old!

Success! I made MMF again and made a beautiful practice cake with it.

Have actually found that I like the Wilton fondant recipe better - go figure! Will not leave MMF behind though -- it's definitely a little simpler to put together. Thanks for all the feedback.

I had a question on the MM fondant too. I used it this weekend to cover a cake, but I had sooooo much trouble with it sticking to my work area!!! I had to use a ton of powdered sugar to keep it from staying on the surface. Also, I ran into trouble when I got ready to put it on the cake. I couldn't do the roll around the rolling pin method because as I rolled it over the pin, it would stick to itself...if that makes any sense. It was my second attempt at using MMF. The first time it worked so well, that I could hardly believe it was something I made at home, but this time just wasn't the same. Also, do any of you find that humidity affects the way it works? It was rather warm and humid the day I was working with it.

I think you may have needed more sugar or constarch on the work area. This will help it from sticking to the rolling pin too.

Does anyone know how long the MMF can be stored ? I have some wrapped in saran wrap and inside a tupperware bowl in the fridge for a week, is it still good ?

Hello!

I'm usually a lurker here, but I wanted to let you know some things that helped me with MMF.

I did my second MMF cake today and I learned a few things from the last time I used it. I had sticking problems before, so this time I did a couple things different. First, I cut the water back a little bit. I used the 1C mini-marshmallows, 1T water, 1 1/2-1 3/4C of powdered sugar recipe and I made 4x the batch. Instead of the 4T water I should have used I used 3 1/2 T and I used just short of 7C powdered sugar (I live in a hot place, I'm sure it depends on your climate as to exactly how much sugar you need-trial and error!). Last time I used it right away, this time I put it in a shortening greased bowl to rest overnight.

When I was ready to use it I did a few things differently from last time too. First, I didn't dust the work surface or rolling pin with powdered sugar or corn starch. I use a Silpat mat and silicone rolling pin but I still had trouble with sticking last time, so this time I lightly greased the pin and the mat with shortening and it work like a charm-no sticking! (I also put shortening on my hands when I was kneading). Using the shortening also prevented all that white powder from getting on my fondant. The other thing I did was I didn't flip my fondant over, I turned it a couple times when it was still thick (like a 1/4 turn) and then just kept rolling. Finally, instead of trying to lift the fondant off the rolling surface (the silpat mat) to put it on the cake, I just took the silpat mat, turned it upside down over the cake and gently peeled it off onto the cake. I didn't have any problems with tearing (and having my fingers poke through) like I did last time.

I hope this helps!

Julie

Wow!! That is a great idea! Where did you get the Silpat mat?

If your MMF is really sticky it may need more powdered sugar. While it is incrediably sticky while you are making it, by the time you finish kneading it should just be barely sticky.

I just but down the thinnest layer of shortening on my vinyl mat when I roll it. I don't use a rolling pin when I place it on the cake, but I think I would do the same thing for the rolling pin. When I make roses I have to just a touch of powered sugar so the fondant doesn't stick to the foam

Hi Dolcesunshine,

I got the Full Sheet Silpat Roul'pat (16 1/2"x24 1/2") at an upscale kitchen store last summer for about $35. There is also a bigger size (23"x31") for about $45. I did a google search and found them at www.bakedeco.com, www.amazon.com (Full Sheet for $39.99 with free shipping), etc.

Julie

I am very new to this and what I am about to ask might sound very very stupid, but what is MMF? Also, does anybody have a recipe for fondant, or is it something I have to buy?

If you do a search in the "New Articles" section there are instructions on how to make it and use it. Very cheap to make and tasty. Don't use as much icing sugar as they recommend. I also added a little glycerin last time and much more pliable.

thank you suela, i appreciate that, I will check on that recipe. Also does anybody no about this MMF stuff, what is it?

Hi CBowen,

MMF is Marshmallow Fondant. It is made of marshmallows, water, and powdered sugar. Most people think it tastes better than regular fondant and it is cheaper to make. There is a recipe for it in the recipe section.

Julie

OK, I got brave and tried the MMF - it was so dry and crumbly, I couldn't do anything with it - had to throw it out. The recipe is in pounds and everything is in metric here.

I melted 400 g pkg of marshmallows
added 2 tbsp water
2 tsp vanilla
1 kg bag of icing sugar


I also have another question, can you freeze a cake and for how long. I made the recipe for 3d durable cake on this site and ready to decorate for tomorrow and I got a call from my niece that she changed her mind and will have BD this Saturday. I'm glad I didn't start decorating it.

Hi Cowgirl,

The recipe you used doesn't have enough water which is why it was so dry and crumbly for you. The country I live in uses metric as well, so I've figured out how some of the ingredients convert to Cup measurement. 1Kg of powdered sugar is about 12 C. I use minimarshmallows that come in 280G packages and I think there's about 5-6 C in a bag (haven't measured that one out, just approximating). So if you used 400G, it's probably somewhere around 8C or so. I'm guessing you'd need something like 8-9T of water, something like that if you are using that much sugar and marshamallows. I'd start with about 5T water plus your vanilla, then add a little more water at a time until it's the right consistency. Good luck!

Julie