I tried the recipe for the rolled buttercream. It tastes great compared to regular fondant and wasn't hard to make. Though I am having trouble working with it. I added more powdered sugar and it still sticks to my surface and rolling pin even though I coverd them with powdered sugar. It also crackd after putting it on the cake. What am I doning wrong? Any suggestions are greatly appreciated.
Thanks, Julisa
I have never used rolled buttercream before so I can't help you but here is a bump!
I've mixed it with some Wilton fondant and it turned out perfectly! I don't know about mixing it w/ MMF b/c I've never tried that - but it totally makes the Wilton fondant-flavor disappear and the Wilton fondant just adds some strength to it. I had the same problem w/ it being a little sticky & stuff - I tried to mold stuff out of it and it just kept cracking or wasn't firm enough. Adding the fondant helped!
yeah, I had the same experience...here I thought I was being so clever finding an alternative to the wilton fondant...well, I've come to the conclusion that MMF is the only way to go - tastes great, lasts a LOOOONG time wrapped in plastic, and super duper easy to make & work with.
Thanks for the tips. I will try to add some Wilton Fondant.
I tried to make a batch of MMF. It did not come out too good. It stuck to my hands like biscut mix. I tried adding a bit more powdered sugar, but then it cracked. I ended up throwing it away. I guess I did something worng. Any tips on that? 
I had that happen tome it got stuck to everything!!! I found out when they mean put a lot of shjortnening to utensils, bowl and hands they mean a lot and I heard adding a little bit of PS at the time helps to get it right without adding too much keep addingl ittle by little til it doesn't stick anymore I finally got it right except mine came out kinda ivory I was told I heated my MMs too long but the taste was great I used the recipe on this site. Also the MMf is suppossed to be a little soft yet not to where it stuck everywhere but once it cools is more sturdy
I took Marsha's Winblecker's class on rolled buttercream but she didnt' make the icing in class..brought it pre-prepared. When she rolls it out, she rolls it between 2 pieces of upholostery vinyl. Also, she really doesn't "roll" it, more like pushes it with the rolling pin. Hold the pin firmly in hand and just push the fondant where you want it to go. After rolling, flip the fondant over, remove bottom sheet of vinyl, and put this side on cake, then remove top piece of vinyl after its on cake. As far as covering the cake, she beveled the edges of her to cake to help prevent cracking.
dont know if that helps! I haven't tried it myself yet 
Cindy
I found that the weather will affect MMF as well. I let mine cool wrapped in plastic wrap, then when I'm ready to use it, I put about a tsp of crisco on my hands and sprinkle my work surface with cornstarch. I find the cornstarch really makes the surface of the mmf nice and smooth. I usually also need to knead it for a few minutes before it is nice and smooth on the surface and ready to roll. HTH
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