Want To Love Mmf But As Of Last Night Hate It, Please Help!!
Decorating By auntiemcakes Updated 13 Apr 2007 , 6:56pm by auntiemcakes
Ok, so I made a batch of the MMF with the shortening in it. Was perfect when I made it, great smooth texture and perfect consistancy. Let it sit overnight in plastic wrap and a ziploc as I have read on many of the recipes. When I went to color it last night it was a little stiff. No biggie, I put it in the microwave for a few seconds and it softened right up. The more color I put in the clumpier and more crumbly it got. When I went to roll it out, it kept tearing and separating EVERY time I tried to lift it. I finally got it on the blasted cake and was able to hide some of the tears and mistakes with the details of the cake. However, tonight I need to make a cake that is pretty simple and doesn't have a lot of details. Any ideas on how to make it more elastic and easier to work with? I can't take another sleepless night fighting with sugar dough!!
Too much sugar in it. I did the exact same thing last night with my doll cake! 
I made Rhonda's Ultimate for the first time the other night, and it was great.. it tasted good 
was pretty easy to work with..and took it in for my course III and even my WMI loved it.. and thought it was great.
It's on CC if you haven't tried it yet.
as you mix in liquids (any type -- includes color)
add crisco too
it's a balancing act.
Doug, ....or anyone else that wants to answer, I know the recipe says crisco. I have never added it directly into the mix. I've only added it to my hands, table, utensiles, etc. to keep it from sticking. I've never once had a problem with the fondant (other then being over worked) Question is... do you add the crisco into the mixture before kneeding? I am just curious. Thanks
Auntie, what I do with my fondant is, when I kneed the dough I stop using powdered sugar when the dough is not sticky to my hands and slightly soft. I grease the outside of the dough as I form a ball, then wrap it tightly in suran wrap and let it set for an hour or two. (sometimes 24 hours)
Hope that helps!
I guess for me if it isn't broke don't fix it.
I have a question too: I know that MMF has to be a bit dry to melt and stamp onto a (hot) cookie, is the consistency that I had last night good for this?
as you mix in liquids (any type -- includes color)
add crisco too
it's a balancing act.
Doug, ....or anyone else that wants to answer, I know the recipe says crisco. I have never added it directly into the mix. I've only added it to my hands, table, utensiles, etc. to keep it from sticking. I've never once had a problem with the fondant (other then being over worked) Question is... do you add the crisco into the mixture before kneeding? I am just curious. Thanks
Auntie, what I do with my fondant is, when I kneed the dough I stop using powdered sugar when the dough is not sticky to my hands and slightly soft. I grease the outside of the dough as I form a ball, then wrap it tightly in suran wrap and let it set for an hour or two. (sometimes 24 hours)
Hope that helps!
I guess for me if it isn't broke don't fix it.
in your first post you mentioned adding liquid....
I've colored lots of MMF and have found you can't just add color w/out adding in a bit more crisco and usually some PS as well. if only add liquid to becomes to soft.
i add extra crisco just by greasing my hands so I won't stick to the newly soften MMF and then keep dusting the kneading surface w/ PS to take out the stickiness.
If only added PS would be come dry and crumbly
so add color = add crisco + PS until back to very nice workable consistency.
(haven't tried it on cookies -- yet -- so can't speak to that --- too afraid I'll eat them all!)
I use MMF on my cookies all the time (love Rhonda's recipe Btw), and the best thing for me is to cutout the shapes from good, soft fondant, and then let them air dry for 10-20 minutes, just so they are easier to handle. Then I put them on hot cookies. HTH.
Thanks Doug, 
I thought maybe I didn't understand the recipe and been doing something wrong all this time. 
thank you all very much for your replies. I am going to try Rhonda's recipe tonight. It sounds like maybe the corn syrup will help with the elasticity of it. And thanks for the tip on the food coloring. I will try that as well. This site is the best!!
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