I followed the recipe exactly and this stuff just wont cooperate!!! I'm about ready to cry. I've seen so many flawless cakes that have been covered in MMF and I don't understand how people have been able to achieve the smooth texture. I´m only using it for my decorations and they look crumbly and have tons of cracks in them. I can´t even get this stuff to roll out unless it´s been nuked to the point of being to hot to touch (but not yet melted). AND THEN, once it´s hot enough to roll, the lines/cracks still won´t go away. What am I doing wrong? I know this stuff needs a while to set up so I've left myself plenty of time to work with - the cake isn´t due till Saturday. Please help me!!!!!!

That is why I don't make MMF. The consistency stinks.....could be the weather, the product, the measurement, the heating, the reheating, the humidity....etc.

I'd pick up some Satin Ice the only Fondant I use with the exception of modelling, then I use Wilton's fondant with 50% gumpaste for that. So if you are making only the decorations with MMF then I'd get some premade gumpaste or even Wilton's fondant or both (and mix them 50/50) then just pick off decorations off before cutting.
HTH

sounds like the fondant is to dry? Maybe try adding some crisco??

I've actually added some Crisco. Doesn't seem to help. Maybe I'm not adding enough though. I've just been grabbing some and kneading it in. It seems like I've added a ton. Maybe I'll try another batch and add some to the mix. Maybe less PS too?!? If that doesn't work I think I'll take tiptop57's advice and move to gumpaste. I've never used it but I'm willing to try anything at this point. Thanks for the suggestions.

mmf is not my friend.

Anyone?????? Anyone at all?????

I only use mmf. I've covered 3 cakes with it and made numerous decorations. I've never had problems with it cracking. Try heating a little and adding some water. Then knead in more shortening. If it gets to slippery, add a little PS. I find that you can't follow the recipe exactly. You just have to add a little PS at a time until you get the right consistency and then crisco your hands and counter and knead away. It is also a lot easier to work with if you let it rest overnight.

LOVE it. I think it sounds like it has way too much PS. When I make it, I coat a casserole dish with crisco, throw my marshmallows, flavorings and water in, and a lump of crisco-about 1/3 cup. I melt for 2 minutes exactly and stir until it's all smooth. I add about 2 cups PS and stir until smooth again. I make a well of PS on my countertop and pour the stuff in. I grease my hands up with Crisco OR just make sure they ALWAYS touch the PS first on the outside of the well and I mix slowly and carefully from the outside in. This way, I can always FEEL the consistancy and know when it's just right.

I HATED MMF until I started making it this way. I use about a cup or a little more shy of a full bag of PS, but I have added Crisco already by then. I then wrap in saran, stick it in a ziploc and let it sit for at least an hour. Then, the consistancy can be measured again, but I find it is exactly right more times than not!

Good luck!

I actually love it and swear by it.......
my SIL and hubby both have had numerous problems making it but after having an all night bake fest with the two i realized they are just slow and the key to making it just right is adding as much of your powdered suger as possible by spautla and quickley.....dont worry about lumps just mix and mix fast.....i usually can get 3/4 of a bag in with spatula.....after it starts getting stiff and difficult to mix i then attack the remaider by hand and mix in the rest........too much powder sugar will make it crack........I always stop adding suger right when i say to myself just a little more.....I cover it step back and let it cool......before i actually determine if indeed it needs more...........

also it gives me a second to do a quick clean up and clean my surfaces once more and wash my mess!
good luck

i have to say i really like it- and everyone who has tasted it likes it much better than regular fondant. It's funny b/c i have the exactly opposite problem as you- MMF that's too sticky i bet the humitiy or lack therof in your case has a lot to do with it. I'd go with more crisco to and heating it too many times seems to cause me problems. Good luck!

Right now MMF is all I use, since I can't find any Satin to try. Anyway, I don't have any problem with it. If mine is too dry I add a little more liquid to it. Just a little at a time. Sometimes I add both water and crisco. Usually I on;y have to add them after it has been stored for a few days. Good luck.

I would imagine it is pretty dry in Vegas about now so you probably will need a lot less PS then someone in say.... TN or LA. Maybe a tiny bit of water?

I don't use crisco in mine at all. Is that what makes it shine?

I use mmf all the time. If you add all the sugar it can at times be very dry. You have to learn the feel of it to know if it's got too much sugar. It feels almost lighter and airier than a batch that's got a perfect amount. If this happens, just add water, a few drops at a time to small amounts and knead until smooth. Here are some tips that work for me:

1. I keep a can of shortening and cornstarch next to me while kneading. I alternate between them. If it seems like it's getting too mushy or soft, I dust my hands with cornstarch. If it's not soft enough, I moisten my hands with shortening.

2. I add water (a few drops at a time) if it's cracking.

3. I only microwave after I've first opening it (after sitting all night) for about 10 seconds. Never more than that -- it will change the consistency.

4. I either add 1/4 cup of shortening to the recipe (done when melting the marshamallows) OR I add a tablespoon of glycerine during the melting. I haven't tried both at once. The shortening helps with elasticity and shine. Glycerine does the same but on a much more noticeable scale. The only problem I have with the glycerine is that it made the mmf a bit too soft and it took forever to dry.

Don't give up! MMF is great once you get the feel of how it's supposed to be.

S.

MMF is EXTREMELY finicky! Right now I use it because it is cheap and I can't afford Satin Ice. Sometimes it works perfectly, but other times it is cracked, or I can't get it to roll out without tearing, or whatever.
Don't give up yet, though. Almost every cake in my gallery is made with it, and if you are very patient, it can work out for you.
I have made it in my KA, but found that using my hands to knead it works better. I knead it when it is still very warm, and add a little more Crisco than the recipe says to. When I do that is when it turns out the best.

Sonoma9,
You are always a great help!!!

I always add shortening to MMF - I use 1/2 cup Crisco in the recipe that uses 16 oz of marshmallows. It really helps with the elasticity and texture. Melt the shortening in with the marshmallows, then use small amounts if needed later when you're rolling out or shaping. You also mentioned that your little guy's face was black from the MMF - black, red, purple, and other dark, intense colors will behave differently due to the large amount of pigment that you have to use to get the correct color. I try to keep black and red Satin Ice on hand because of this - much easier to use. You can start with chocolate MMF and use much less pigment to get black - that might help, too.

Ok, so I've been messing w/it all day. I added more Crisco, it was still cracking. I added a little water and it got too sticky. So I added more PS to thicken it back up and got the perfect consistency!!!!!! YEAH!!!!!! I colored it and it was back to square 1. It started drying out again so I added more Crisco & water then PS and it seems ok now. What an ordeal. I imagine (HOPE) this gets easier as I do it each time. You better believe I'm keeping this thread bookmarked so I can reference it on my next batch!!!!

All I know is I'm feeling much less stressed about it than I was this morning thanks to everyone's help. You guys are the best! Thank you all so much for your input.

I always seem to have problems with my too. But, mine is so loose, or something. I can't get it to lift up without tearing apart. When I hold some in my hand I can watch it slid right down I keep adding PS but I just don't know...guess I'm MMF illiterate.

You're getting there!! If you are colouring a whole batch the same colour, have you tried putting the colouring into the melted marshmallows before adding the PS? This can help you get the right consistency the first time!

I only use MMF and the thing that helped me with cracking was stirring in about 1/3 of a cup of crisco as soon as the marshmallows are melted. I then did the well method to mix in the rest of the PS. I never added the full amount, usually staying 1 - 1 1/2 cups shy, when I initially make it. Once it has rested overnight (firming up) I then figure out if I need more crisco or PS. By just shorting the PS I can get the right consistency when I finally do use it and I don't have to microwave it after it has sat for a while to be able to work with it!

Good luck - it may be inconsistent, but once you get it right once, it is easier to mangle it into a useable form the next time!

ljudd1969
Why, why, oh why kill yourself? Just go pick up some premade. Mix it 50% premade gumpaste. Trust me here!!!!!! Simple & extremely easy and no stress. I don't see a problem with this.....actually practice when you got time and are not under pressure.

I really think everyone is missing the big picture. When you have a cake due it is not the time to practice with new methods & recipes!

Maybe you might want to think about trying to make real fondant next time. I do and love it! Try toba's or Michele foster's. I have had nothing but good results! (In fact last night at my wilton class I let another gal have some of my coconut Toba's to cover her board with! She had not worked with fondant at all so I tried to talk her into using the wilton but she had already tasted mine! It went fine. It got a little sticky when she added color and I sprinkled it with a bit of PS and it was fine!)