I have not done anything with MMF or Fondant for that matter. With the MMF is this edible, good tasting? Easy to work with? How much does one batch cover? Is it expensive and do you use the fondant tools? The reason I ask is because I think it is alot of work alone making a cake and decorating it with buttercream. Then to make the mmf, decorate it etc. Is it worth it for those of you who use it? I would like to broaden my work but I am afraid of all the extra cost and time.

Hi Princess3,

I just made my first two small batches of MMF, one red and one balck, for ladybug cookies I will posting soon in the August Cookie Theme thread.

I found it more difficult to use than regular fondant and really not that much better tasting than Pettinice or Satin Ice brand fondants. (But waaaay better tasting than Wilton's.) My partner even thought the Pettinice was better tasting than the MMF I made.

Bottome line: I will make it again for small batches of cookies I am decorating. But if I am doing a lot of cookies or a cake, I will surely use a commercial brand. Making MMF fondant in large batches is way too time intensive (for me at least) with not nearly enough payoff as I would expect.

MMF is very easy to make and very cheap. I can make a batch for under $2.00. I like the taste of it. I haven't covered alot of cakes with it (It is not a popular thing in this area yet) But I keep sneeking it in on cakes as accents. It gives a few more people a chance to try it without it being on the whole cake. I like modeling things from it-but am not good at it. I have used the fondant tools to make roses and other flowers with it and do like that.

My suggestion would be make the mini- batch of it and play around.

1 cup mini marshmallows
1 TBS water
1 1/2- 1 3/4 cups powdered sugar

Heat water and marshmallows in the microwave. Stir to liquid state. Add coloring at this time (if you need all one color this is easier than mixing it in later) add powdered sugar a little at a time until it forms a doughy ball. I mix by hand with a spoon until I can't anymore and then turn out on table and knead in the rest of the sugar. Careful the marshmallows are hot!

I think cookieman makes a good point-for us small timers mmf is a great choice but if you are going to be doing fondant on a regular basis and in volume it would be more efficent to buy it pre-made. At that point I would probably have more strorage area too! For me right now,mmf is a great choice.

Thanks for your responses. After it is made. What do you do with it. Let it stand, roll it. I just dont know about it!!! I think it is so pretty but I am almost too scared to try it!!!

You can use it right away although I think it is easier to work with after it has rested overnight. Wrap it well and leave it on the counter.

I wrapped mine in Saran wrap then in a zip loc bag and used it the next day. It stayed pliable and fresh and the colors became more vibrant.

how do you use MMF on cookies?

I roll out the MMF thin and cut it with the same cookie cutter I used for the cookies. When the cookies come out of the oven I apply it right then. The hot cookie melts the MMF enough to stick. You get a smooth cookie top to decorate that is the perfect shape and leaves a small trim of cookie showing, because the cookie expands during cooking and the MMF doesn't. You can also apply it with piping gel or corn syrup after the cookie has cooled.

I think MMF is great! As already stated, it is easy to make and it is cheap. You just need to go ahead and make a batch and see what you think. It is really best to make it and then let it sit overnight. A good tip...while working with the MMF, you can stick it in the microwave for several seconds if it gets to hard to work with. This makes it much more pliable and really helps when mixing in coloring.
When I have used MMF with cookies, I just roll out the MMF, cut the shape I need and put it on the cookie.

Make sure you check out the article on the homepage for great directions to making and working with mmf.

I have never made the MMF either and wondered if you could add flavoring to it to? Would this change the consistency of it? Can you add gumtex to it later for gumpaste flowers? Just curious....

The recipe in the article on the homepage uses vanilla but I have used almond and other extracts and they work just fine!

Brushing cooled cookies lightly with just plain old water also makes fondant (MM and commercial kinds) stick just as well as anything else. It's cheaper than piping gel and corn syrup...and it's always available!

Once I roll out the mmf can you cut a pattern with a knife? I am giong to do the onesie cake. Or batter for scissors? Help!

I have a question along the same line...I just made my first batch of mmf yesterday, let it rest overnight and was planning on putting on cookies today. However, once I got it rolled out and the shape cut...it would stretch out of shape and not fit the cookie right. As far as the taste I thought it was VERY sweet. Did I do something wrong?? After reading so many great things about it I guess I thought it would be easier...of course it might be "user error". If anyone has any suggestions feel free to let me know..

I have never made the MMF either and wondered if you could add flavoring to it to? Would this change the consistency of it?
i have always added about a tsp of vanilla to mine and never had any problems with it. i love mmf because it is so easy to make and to work with, i have heard some complaints about it being to sweet, but who ever heard of something being too sweet.....lol. i think it tastes great and love to use it i am still a newbiw myself and have just done my first order cake, but i have played around with the mmf a lot and would never use regular fondant again (yuch) best of luck to you, hope it works out well. i have a feeling youll love it too......

I actually dared to step foot into MMF territory!
And I made tiny taste test batches and flavored it myself with well a few things. one was vanilla/butter flavoring(much like my BC) and the other with a cherry. Of course I didn't measure fully i wanted to see how it'd work and stuff. AND IT PASSED the taste test as far as my bf and his brother go. (which is a good thing, they hated me after i made them a wilton fondant cake! )

Sugarbaker, it sounds like your MMF did not have enough powdered sugar added to it, thus causing it to be too stretchy. You may also have rolled it too thin?

I am going to try my hand at cookies for the first time soon. I have been trying to decide which frosting I will use and I have questions using mmf. If you cover the cookie with mmf and you want to use accent colors, (ie. bikini with polka dots) do you use royal icing at that point over the mmf? Does that look to thick? Does the royal sit up on top of the mmf? I am making any sense? OPINIONS?????

What is used to color mmf? The same as you would use with the bc? I wish I could watch someone do it so I could understand better!!!I think I might as well stick to buttercream and royal icing. But I want to try it. I dont own any fondant tools either.

I made MMF for the first time yesterday. I should have referred to this topic thread for the tip on microwaving for a few seconds when it got a little stiff, but it still worked great. I colored it using the Americolor gels--and of course got it all over my hands. Since I just made one big batch of MMF and wanted several different colors, this worked ok, but I learned from another topic thread that coloring the melted marshmallows first will color the whole batch better/easier (seems like a "duh" idea now, but I know I don't think of these things myself--I find them all out here).

Just use the same thing you use to color BC for MMF. It takes a while to knead it all in but it is worth it. You really do not need special tools for MMF, just give it a try, you will love it!
You can put MMF on cookies and then pipe royal icing over that if you wish, it looks great.