Can someone please give me advice on what's gone wrong? I made my 2nd batch of MMF and I still can't get it right! It keeps tearing and "flaking" when I roll it out. I've tried to microwave it but it's still lacking the "elasticity" of other fondants I've used. Does everyone always use the entire 2lbs. of powdered sugar? It almost feels like I used too much! HELP!!! PLEASE!!! I have 2 cakes for tomorrow that they want in MMF.
OK Im so the wrong person to give this advice so I'm just gonna say Good Luck and read this posting everyone gave me such good advice it might help you to!
http://www.cakecentral.com/cake-decorating-ftopict-17237.html
no no no no noooo...don't use all the sugar!!!
i use like a pound and a half...and then just add until it feels like the right consistency..
Hope this helps!
now i know why mine turned out so dry as well
here is the link I used when I made my MMF
http://whatscookingamerica.net/PegW/Fondant.htm
if it feels too dry just rub a little more crisco into it
This worked really well for me anyways. This lady who posted the directions is really good about answering any questions you might have as well. Good luck.
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