I've never used fondant before...but I decided I was going to try out this MMF stuff. I probably took 2 hours to make it, I kept adding more and more and more sugar and now its a pretty hefty dough and it is still sticky if I mess with it too much, so I rubbed shortening on my rolling pin and silicon mat I was using to roll it out on. First of all I'm having a problem rolling out the MMF very thin before it starts ripping and forget lifting it off that silicon mat and onto my cake. I actually got it onto the cake at one point and it had about 8 rips and wasnt big enough so I pulled it back off...
I think I give up on fondant. right now I have 3 rectangular cakes covered in chocolate buttercream and somehow I need to get them white. Or perhaps I can leave them chocolate brown but the buttercream on my cakes looks horrible right now because I'm used to frosting frozen cakes and these were at room temp and they look like a mess. Agh...this is long and such an aimless post lol. 
even if you cant offer suggestions thanks for reading and letting me vent 
Why would you give up after just one attempt?
MMF and all homemade fondants really need to rest awhile, preferably overnight. Tomorrow go to a cake supply store and buy a bucket of Satin Ice, or if you can't do that, go to Wal-Mart now and buy some Wilton fondant.
Don't just be a quitter after one single try.
Humidity could be causing you trouble if it is humid there=( Also, what recipe are you using? Some have bad luck with a few recipes, then try Rhonda's recipe and it goes smoothly for them. Here is the link to her recipe...
http://www.kraftfoods.com/main.aspx?s=cookingschool&m=cookingschool/video_display&vid=124
Sorry you are having so much trouble, but know you are not alone! Many have had trouble with making fondant until they found the right recipe for them=) So keep trying! Once you get the right recipe for you, you will love it!! Jen
Let your MMF fondant rest a while and do not roll it out so thin. It's not supposed to be rolled really really thin or it tears just like you experienced. Also the thinner it is the more imperfections it will show if your buttercream underneath isn't perfectly smooth. Don't give up, just walk away for a little while and then have another try.
OK, first roll up all your mmf into one large ball. Rub some crisco onto your hands, then rub your hands all over the ball. Double wrap it in plastic wrap, then stick it in a large zipper bag. Stick it in the fridge until morning (or for a few hours if you need to finish your cake tonight), then pour yourself a drink and relax.
Once it (and you) have had a chance to rest, get it out and let it come to room temp (or you can cheat and zap it in the microwave for a few seconds at a time). Start kneading. If it is too dry, knead a little more crisco into it. When you roll it out, don't overdo it - about 1/8 inch is fine (you can make it a little thicker if you have to). It should all keep together fine. If it tears easily, either it is too dry (add a little crisco) or you're rolling it too thin.
Hopefully that will save it for you. If you run into more trouble, let us know!
Bec
When you warm it in the micro drizzle some corn syrup on it and knead it in there. You may have added too much of the Powdered sugar (that is what I did when I discovered this trick to salvage it). It will be sticky at first, but just rub crisco on your hands before you knead. And only do like 16 sec and be careful with the corn syrup, it might get hot in the micro.
you guys are the best. I didnt pour myself a drink but I went running in the pouring rain to get out my frustration lol phew
you guys are right i shouldnt give up on fondant after the 1st try. besides i should have done better research and i saw someone posted a fabulous trick where they roll their fondant out onto the mat, flip the mat onto the cake and then peel the mat off. i swear you guys are all geniuses. right now i just put white fondant dots on my chocolate brown "dominoes" but maybe tomorrow i'll get motivated to mix up batch #2 MMF, peel off my domino dots and put on fondant and color my dots black and stick em back on. or its good enough how it is lol. we'll see how tomorrow treats me!
btw if anyone is curious these 3 grooms cakes are for a 7-7-7 wedding (groom loves dominoes)
it got full of chocolate bc from pulling off the cake and got really discolored...i can use this batch for other things that don't need to be bright white but its sort of marbled brownish so I dont really want it on my dominoes at this point =[ thanks for the tip!
I use mmf all the time, every batch I make seems to be a little different - usually have to add more or less of something. I bought a pack of Wilton fondant the first time so I could see the consistency then tried the mmf. I use it all the time now and it does get easier!! Don't give up, that humidity is a killer (I find)!
Yep! take the advise above. Amd the longer you let it sit the easier it is to handle. And there are so many advantages to the MMF over Wilton, just try again. It tastes better, smells better, is way way cheaper and if you let it set up it handles nicer. Try again. Dont give up you will like it once you get the hang of it.
Hey pottedmeatchunks - you are near me!!!! I live in Calvert County - about a half hour drive from you. I used to live in Bowie until a few years ago 
awesome jules! 
i moved here from atlanta about a year ago, its a nice area
i would definatley go and exchange that package of marshmellows. i've tried making it with both a generic brand and the name brand, they don't come out the same...taste is even different. for the few cents difference i'd get the name brand marshmellows! 
hth
chris
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