First Mmf Attempt, What Am I Doing Wrong
Decorating By Crakerz01 Updated 19 Sep 2006 , 9:15pm by Momof4luvscakes
Well I didn't expect for my mmf to turn out the first time and it sure didn't. Everything went fine until I rolled it out. It did not stick to the counter however when I went to put it on the cake it tore in several spots. I rerolled it about 4 times but it tore every time. I tried wrapping it around a rolling pin but it didn't work. Any tips?
I think maybe adding a smidgen of shortening would help, but not sure so here is a bump.
I've had great success by putting some Crisco down, where I'm going to roll out the MMF, then put some Crisco on my hands and knead it a bit more. I'm careful not to add too much Crisco but it's really makes the MMF easier to work with. If after you've rolled it once and have problems, again, put the Crisco on your hands and knead the MMF again. This way you're adding Crisco a wee bit at a time. Take your time and enjoy the process. You will be successful.
I think that you added too much sugar..... that happened to me a couple of times, try to put some corn syrup to make it sticky again, cover your hands with a lot of shortening and knead it. Sometimes it works.
I am no expert with mmf, I make mine from scratch using this recipe and you can flavor it with your favorite flavor:
1 Tablespoon unflavored gelatin
1/4 cup cold water
1 cup corn syrup
1 Tablespoon glycerin (wilton brand)
1 1/2 teaspoons of flavoring ***
2 Tablespoons of crisco shortening
2 lb of confectioners sugar
** I use 1/2 teaspoon of butter flavor, 1/2 teaspoon of vanilla and 1/2 teaspoon of almond
Combine geltain and cold water in a small metal container. Let stand until thick (about 5 min)
Place gelatin mixture in top of a double boiler (water bath) or just on top of the stove with your burner in "low" and heat until dissolved. Add glucose and glycerin, mix well. Stir in shortening and just before it is completerly melted, remove from heat and add flavoring. This is also a good time to add food color in case you want to color the fondant.
Make sure mixture is lukewarm, if not let it cool down.
Place half of your sifted sugar in a bowl and make a well. Pour liquid mixture and stir with wooden spoon mixing in a little bit of sugar at a time, add more sugar as needed until stickiness disappears.
Most times you dont need to knead all the sugar, probably you will have like a half of a cup left. When you think is done cover your hands with shortening and knead it a last time, roll in a ball and cover with plastic wrap.
If you are not using a water bath, make sure your stove is in low (first mark on the knob), it is going to take sometime to melt but you don't want your mixture to boil.
Don't get deseperate, that happened to me when I started making fondant.The more you make it the better you get at it and you will know when to stop adding sugar.
Crakerz01:
This is exactly what I do:
I've had great success by putting some Crisco down, where I'm going to roll out the MMF, then put some Crisco on my hands and knead it a bit more. I'm careful not to add too much Crisco but it's really makes the MMF easier to work with. If after you've rolled it once and have problems, again, put the Crisco on your hands and knead the MMF again. This way you're adding Crisco a wee bit at a time. Take your time and enjoy the process. You will be successful.
I guess great minds think alike! 
Also I do agree w/nenufares as far as you have to be very careful with the amount of powdered sugar you put in. My first attempt at MMF was a disaster because I used the whole 2lb. bag (8 cups). Someone here suggested using only 6 cups tops and now all I ever use is 5.5 to 6 cups. That and the crisco has really helped!
I think too that the large batch of mmf is too dry (ie it doesnt take the whole 2 pound bag I actually like the small batch recipe better and I usually just make up a couple of them.) You might also try rolling it out a little thicker. I dont know how thin you rolled it out, but I do mine at about 1/8 inch I think. I know in places it says 1/16, but that was just too thin for me. Also what works for me when laying it on the cake is just to keep it on the roll and cut mat and place over the cake, then I just peel the plastic off of that...so there is a lot less transferring of the fondant. I know others do it differntly but that way has worked for me so far.
I like rolling mine out a little thicker as well. Its much easier to hide the flaws underneath and it seems to be alot easier to get the cake looking smooth. Even with cut out decorations...they look a little more 3-D when they're thicker...looks cooler to me 
merissa What is the small MMF recipe? All I have is the one that calls for 2lb's of sugar.
1 cup mini marshmallow
1 Tbsp
1 1/2-1 3/4 cup powdered sugar
Everything else is about the same as the large recipe. You cant very well do it in the KA because there isnt much.
edited because I cant type
Also the recipe calls for a 16oz. bag of marshmallows, and most stores only carry the 10 oz. bag, so I use 1 whole bag and part of another bag. There is probably too much sugar in your mix, just add the Crisco!
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