Well, I finally plucked up courage and made my first batch of MMF last night. It's for my final Wilton class tomorrow. I'm pretty pleased at how it turned out. I didn't need all the confectioners sugar, and I did it in my KA per Cheryl's instructions (thank you Cheryl). I'll be doing a tiered 10" and 6", so if they turn out okay I'll post pictures.

good im glad you tried it... I love it ...After my second time and second order my customers have raved about it so ... I only use that now....

ill be looking forward to the pictures

Britt, I have a dumb question? When I made mine it turned out like rock. I was wondering how long about did you cook your marshmellows in the microwave?

I tried to reheat my mmf and still rock.... so not sure what I did wrong.

Thanks
Sylvie

Hi Vie,
I just followed Cheryl's instructions from this site. I nuked the marshmallows for 10 seconds, but they weren't all melted so I kept doing it in 5 sec increments until they were melted. I used my KA so it helped the old arthritis in the hands! I found I didn't need all the second pound of confectioner's sugar. I kept checking that it was just past the sticky stage, then I wrapped it in Saran wrap until it cooled, then I just rolled it out. I covered a 10" cake. The left-overs I put in a Ziplock back and used that last night to cover a 6" cake. I nuked it for two lots of 5 secs, and it rolled out perfectly. The cakes aren't perfect, but when I decorate them at my final class tonite, I hope to hide any imperfections. I'll post a pickie probably tomorrow.

I made my first batch ever yesterday.....I panicked because all the sugar was not incorporating into the "dough". I asked for advice and I ended putting a little hot water and a little Crisco and I kneaded in as much sugar as I could but still out of the 2 lb. bag...at least a cup of it remained....

I'm glad to see I wasn't the only one this happened to. Perhaps the type of marshmallows used has something to do with it. So...I wrapped it and left it overnight.....I'm covering a cake with it today.....the true test......

But the texture of it this morning is exactly like SatinIce out of the bucket....I hope it works out cause it's sooooo yummy and soooo cheap to make!!!!!

I have yet to try it! I have been out of commission for about 18 days due to a back injury. Next week, I'll try for sure!

I encourage you to try it - I had been plucking up courage for months! It sure does taste yummy. I'll let you have feedback from my office potluck tomorrow.

Okay, I'm finally convinced. I'm going to try this tonight. I'm very curious about the taste and ease of making, but I'm nervous to try it. I have some leftover Wilton fondant anyway, in case I screw up!

Well, my Course III cake is posted in the pictures. Y'all let me know what you think. I took some MMF for my instructor and the rest of the class they all loved it, and I've made sure they visit CC!

Glad you finally tried it!! BritBB!! I knew you would like it! How did the class like it? I have used it on several cakes & I love the look. But my family doesn't like it. Not many people are marshmello lovers like me. My family doesn't like to taste new things. I just tell them to take it off & eat the rest of the cake~ So much cheaper then store bought fondant & so much easier to work with. It's worth all the what 15 minutes it takes to make it! Glad you liked it~

I'm going to make my first batch of this tonight. I have a baby shower cake ordered for next weekend and I want to have time to practice working with it. My only concern is I don't have a stand mixer - that's on my Christmas wish list. Is it possible to do this with a hand mixer?

Nana2three-- I recommend not using a mixer at all. It would certainly destroy a hand mixer--it's too stiff. I don't have a heavy-duty mixer, so I've made it by hand. You just stir with a spoon, then knead until you like the consistency.

To those who've had problems with hard MMF--how long ago did you try the recipe from this site? When I printed it out in August, water was listed in the ingredients, but not mentioned again in the instructions. When I was first making it, I accidently left the water out because the directions never mentioned when to add the water. This made the MMF too hard to work with. I ended up adding the water after it was all mixed up and microwaving it. It was a sticky mess at first, but eventually I got it all mixed in. I see that since then, the instructions have been corrected.
Also, I never end up adding all 2 lbs of powdered sugar. About 1/4-1/2 cup less than that seems to be enough to make a dough of a good consistency.

Thanks for the suggestions! I'll let you know tomorrow how it turned out! I've already made my cutouts for the cake from Wilton fondant, but I'm hoping I can cover the cakes with the MMF - for taste and cost reasons!

Okay I made my first batch last night and left it wrapped tight in saran wrap. I'm scared to death to unwrap it but it felt slightly firm (definitely not hard) ... kinda like fondant that has been kneaded. Is that a good sign??? How long will it stay good as long as it is airtight??

If your MMF is hard just pop it back in the microwave for a few seconds until it comes back to a playdough type consistancy. I keep my MMF in the fridge (even thought everyone says not to). I just nuke it a few seconds when I need it. I keep it for a week or two in the fridge. I haven't had any problems with it so far. I LOVE MMF. I also think it is totally yummy when you add some melted chocolate to it when you are mixing it up. It does get a little firmer than regular MMF but it is really good!

I have got to make this one day in the near future. I keep seeing questions and problems with it in the forums got my curosity up now.