I've used MMF a handful of times, it usually starts to break/crack when I'm rolling out/lifting up...and even when wrapped well, I can never use it twice - it's always too dry....just wondering if I'm doing it wrong, or if RBC is better? For cakes, that is...thx.!
Do you think it could be my recipe? The recipe I was using was from bunnywoman on wilton.com - it calls for marshmallows, powdered sugar, and water? I think (will have to look up to be sure). It's a simple recipe and I liked it b/c it was cheap - but now I'm wondering if maybe Rhonda's MMF recipe might be better - maybe the extra ingredients will enhance it?
I always just add a little more water to mine when it gets like that, kneed it and stick it in the microwave for a few seconds (like 10) to soften it up and get it smooth again. Always works for me. But dryness and cracking never happens until I have used it for a while. So if that is happening right away when you make it JoannB is right, too much powdered sugar.
Thanks mamabaer, which recipe do you use? I will use less ps next time...
http://whatscookingamerica.net/PegW/Fondant.htm
This is the one I use. She has a lot of helpful tips on there about how to use it too. (troubleshooting, etc.)
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