Maybe you could try this recipe...
http://www.cakecentral.com/cake_recipe-3183-Rhondas-Ultimate-MMF.html
I like it...it seems a bit softer and easier to work with.
HTH
Krystal
When I make my MMF I don't knead in all the sugar. I just do about half to start and then slowly add and knead as I get going. You shouldn't have to knead for too long before it gets that perfect elasticity. (I think they say around 8 mintues). If it gets too crumbly I rub my hands in shortening and knead that in... usually helps to smooth it out.
Hope that helps!
I don't know if this would help with that or not..but today while making my fake spaghetti noodles..I needed my MMF to be more pliable. So I just added a little glucose to the MMF and then crisco'd my hands and worked it in. I was surprised at how much better it did for me. I don't know if other people do this or not...but it worked for me and might be worth a try!
Good luck!!
I made Rhonda Ultimate recipe a couple of days ago. Coming from a person that does not like fondant, it tastes okay. I have not put it on a cake yet, does it go on easily?
I was having the cracking problem too. I am going to get the glucose hopefully today, so that I can try again. Many suggested the glucose to me.
On that not, where is everyone buying their glucose, only place I can find it here is hobby lobby.
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