I live in Arizona, so when I make it I use a little less sugar or it becomes dry. The other things I do is not mix it with the KA, as I find hand mixing is actually easier, and when it is mixed I take small portions and knead them welll and let them sit overnight. It seems to get more elastic after it sits. When I use it, I just pop it back in the microwave for a short while to warm up before using it, as it rolls out much better and doesn't crack.
The first time I used MMF it cracked and crumbled! In desperation I put it in the microwave and lo and behold it rolled out like magic!
Hope these tips help.
Diane
I made my first batch of MMF last Monday (July 10th) and I just used the rest of it last night making cut outs for my daughter's birthday cake. I would just pop it in the microwave for about 5-8 seconds and that worked out great. For storing, just sealed it up in saran wrap (2 layers) then put it in tupperware. I really like using it but I haven't tried covering a whole cake yet.
i made it for the first time about a month ago. my only problem is that it kept sticking to the surface i was working on. (that rolling mat from Wilton). I added cornstarch and still. So i ended up using a bit of crisco and that helped. it did make the fondant a bit shinnier. But it worked.
I wanna know how long can you store it for, before it goes bad?
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