Hi guys,
I really love the look of Fondant as many of my customers but I don't like the taste. YUK I have been messing around with fondant and though I love the taste I'm having a hard time using it. The last time I made it came out really really dry and broke apart. So I tried to just add water and it came out really sticky which made it really difficult to put on the cake. I'm having a really hard time getting the fondany off the mat without it breaking or ripping.
PLEASE Help.

I got sick of messing with MMF so I just decided to order FondX or Pettinice and pass the costs onto the customers. Its always reliable and easy to work with and I think especially FondX tastes very similar to MMF.

Just a thought. I know I'm no help.

First off, most folks add too much powdered sugar for the MMF recipe. (which results in crumbly dry mess) I make it by hand so that I can feel what it is doing - and know when enough powdered sugar has been added.

the 2nd thing is to not roll it out too thin, it will tear easily when rolled too thin.

To roll it out nicely and it not be too sticky - I use just a little bit of crisco on the mat and the rolling pin (and I sometimes knead some into the fondant too) I have never had any issues with it doing it this way. (and I have also taught students with it this way and it works great)

Hope that helps some.

I found that adding shortening to the mmf when mixing helps alot and also using shortening when rolling instead of ps keeps it moist. HTH

Stephanie

I love mmf and have a good recipe that never gives me any trouble. It's so much cheaper, too so you can retain the extra money.

It broke because you added too much powdered sugar.

You can't just add water to mmf if it's too dry. You'd have to add more marshmallows as well because they provide the elasticity.

Give us your recipe and tell how you're making it (by hand, in stand mixer, etc.).

I find it easiest to make it in the mixer. You also need to realize that it's going to be sticky. If you add so much sugar that it's no longer a little tacky then it'll be dry. I just add enough sugar until it pulls on my finger but doesn't stick to it. I then grease my hands with Crisco and scrape it out of the bowl. As it cools, it gets less stringy and acquires the right consistency.

Hope this helps.
~C

thanks for the advice I was adding powder sugar until it wasn't stringy any more I guess thats way too much. I use my blender and I use the recipe found on this website. I would love more advise. I am pretty darn good with store bought fondat and I really want to have the same results.
Thanks

When you put crisco on your mats and fingers does it change or alter the taste of the MMF?

I found the same thing when I made my first batch of MMF according to the instructions. I think it called for 9 cups of sugar and now I only use 6-6.5 cups. The more you make it, the more you'll know how much to add. I usually start with 4 cups and then add one more at a time. I also use shortening as my work surface and on my hands and I find that helps to keep it moist and stretchy.

No, you use such a small amount of the crisco, you do not even know it is there. It does not add any taste whatsoever to the MMF.