I just don't get it. I have tried this stuff twice now and I just don't get it.
I like the take, I like the fact that it's cheaper to make, it's a pain to knead. And I can't lift it off the counter without it totally pulling apart!! What am I doing wrong? It's not sticky it's totally loaded with sugar I had to put it in the microwave just to be able to roll it out. I am trying to cover cookies and it won't hold shape until I can get it on the stupid cookie! 
Is this how it's supposed to be? help, help me
Try rolling it out on a lightly-greased mat. Then when you go to cover the cake, pick up the mat AND the fondant, flip it over (keeping your hand in the middle so it doesn't tear), and then place it over your cake and peel back the mat. Then smooth and trim the fondant.
As for cookies, cut a bunch out of the fondant, then remove the excess around the cutouts, and use a tapered spatula to remove it and put on the cornsyrup-brushed cookies.
did you put ps or cornstarch on the counter? maybe its rolled a little too thin? im sorry im not more help, but when i've tried mmf, it came up off the counter easily. maybe you could try kneading in a little shortening.
it sounds too dry! I use anywhere from 2 to 6 tablespoons of water, 1/2 a cup of crisco, and 2 pounds of powdered sugar. Make sure you generously grease the counter you are kneading it on. Also try adding a couple of tablespoons of crisco to your marshmallows when you are melting them. Make sure you don't cook the marshmallows too long though, because that will make them less pliable. You MMF should be able to have a nice stretch to it. If it doesnt stretch you need some more water. If it has already been kneaded I will add water by getting my hands wet and then kneading some more. Also, I don't know if you colored the marshmallows while melting or not, but I found that when I tried to color my melting marshmallows with americolor it totally changed the texture and wouldn't work. I didn't have that problem with wilton though. I have learned to color with americolor after it has been mixed and then it is fine. If you have more questions, try this website.....
whatscookingamerica.net/PegW/Fondant.htm
I'm using a silpat mat so I didn't put cornstarch down. I have been using crisco on my hands to handle the MMF. It's not that it sticks to the counter it's just before I can get it all the way off the counter it starts to pull. Oh and I' don't know I maybe trying to roll it too thin. I don't know how thick it should be on cookies.
beccakelly- love your ferret!
cocorum,
Relax. It's not as bad as it seems. MMF at first is hard to understand. 
What you do, first is before you put the marshmallows (mini) into the microwave you coat your bowl, your wooden spoon, your hands and your work surface with shortening. You add a little bit of water to your marshmallows then you mircrowave for 10 seconds at a time stirring in between cycles. Then when its all melted you pour your sugar into the bowl a little at a time until you're able to work with your hands. Don't lose patience. It will be ok. Sometimes you just need to walk away or leave it for a couple minutes and come back with a fresh head.
~Hugs~
I have never tried that recipe. I only use the recipe off of the website I gave you. Try that one sometime. I LOVE it and the only time I have had an issue is when I tried adding the americolor to it during melting. It produces a lot of fonant. One recipe will easily cover a tall 11x15 inch cake with no problems.
I feel your pain and I have vowed that it would be a very long time before I worked with it again! But now, my day has come! I need to make some tonight for a couple of cakes this week because my beloved Satin Ice is finished and I can't afford to buy it at the cake supply store here. Anyway, I have problems just kneading the mmf with the powdered sugar. I get a zillion lumps in it and they don't seem to go away, even after sifting the sugar. 
I am scared to try this again and throw the whole thing away as I have 4 times before!
HELP!
Cocorum21 -Sorry to hijack your post, I need help too. 
I just tried MMF on the NFSC and it worked so well, I couldn't believe it! I put a rubber no-slip under a quilting mat I got at Wal-Mart (it is smooth and sterile) and then I put powdered sugar on the mat. I had to nuke the fondant for just a sec to soften it since it was taking forever and a bloody day to use my hands....then I used plastic gloves (not latex 
) and had a little tin of crisco which I aded sparingly until I got the consistency that I wanted.
I rolled my NFSC between parchment and then popped them in the oven. While they were baking I rolled out the MMF and used to cookie cutter and pulled away the excess and wrapped tightly. When the hot cookies came out of the oven, I transferred each MMF piece to the cookies and the fit perfectly. After the cooled I brushed them with gold powder (they were clovers for St. Patrick's Day) and even my Mom loved them.......and she hates fondant with a passion and usually complains the cookies are too dry or sweet. The combo of flavors from the almond in the NFSC and creme bouquet in the MMF seems to blend really well.
I'm sorry you're having problems but don't give up. Now I have yet to try MMF on a cake so no doubt I will be back crying that I couldn't get it smooth, etc... 
if you are getting lumps, try letting your mmf rest for awhile and then go back in and knead it. Also you could try just sprinkling a little bit of sugar over the top of your marshmallows, then mix it in, then sprinkle a little bit more, etc etc until you have it right. That might help cut down on the lumping.
Are you spreading powder sugar on the counter beafore you roll out your fondant? If it is so hard you can't roll out you might need to add more water, a 1/4 tsp at a time until it is soft enough to roll out. But make sure there is power sugar on the counter and as you roll lift the sides to check if it is not sticking, if it is spread more powder sugar.
I am not an expert, but I hope this helps!
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