Ok so mmf is way better tast 
ting but is it ever as pliable as the wilton fondant?
I have made a few batches and it just does have the same texture. For example when covering the cake and smoothing the sides it breaks and cracks really easily. What do I need to add or subtract to make it more stretchy?
For example when covering the cake and smoothing the sides it breaks and cracks really easily.
What you can do is once the mmf is on the cake, you can either smooth in some water w/your finger or add a touch of crisco and rub that in the crack and it should take it right out..
b
if the mmf is cracking before you put it on the cake, you may need to add some more crisco to the batch.
hope this helps
I originally posted this thread awhile ago. Now I have the opposite problem. Way gooey mmf! I had a cake disaster last week with gooey fondant that wouldn't harden for a bow. 
It was super stretchy and would just blob all over. It was awful!!
I originally posted this thread awhile ago. Now I have the opposite problem. Way gooey mmf! I had a cake disaster last week with gooey fondant that wouldn't harden for a bow.
It was super stretchy and would just blob all over. It was awful!!
I have had this same issue, for bows I have learned to use either 50/50 fondant and gumpaste or all gumpaste.
I think the same way about Wilton fondant but I sent a cake in with my husband one time with the Wilton fondant and they all loved it. A few weeks later I sent in another one with Satin Ice and they complained (I always send in a questionaire with these cakes so I can get an idea of what recipes, icings, etc. for when I open my business some day). I will be sending in fondarific next time and wonder if they'll request wilton again.
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