I am pretty new to cake decorating and am looking for some help. I have used mmf before sucessfully, but I made a batch of chocolate mmf yesterday and it is a disaster. It is cracking everywhere when I roll it out and seems to have very little pliability. I have tried adding a little water, crisco, and microwaving for a few seconds before rolling. It helped a little, but there's no way I'll be able to cover a cake without it cracking on the edges. Any suggestions would be appreciated!! Thanks!!

I wish I had some advice! Sounds like what happened to mine last week, and I fought with it for HOURS without success. I finally ended up scrapping it and starting over...adding less sugar. HOpefully someone else has a better tip!

I tried several times to make chocolate MMF with no luck. Cocoa is very drying and I couldn't get it to stop cracking and tearing. I gave up and ended up ordering mine pre made. The only thing I could suggest is try adding less powdered sugar (just add a little at a time till you get the right consistency). I don't think you can save the batch you made already. Good luck!

I just tried to make it, also for the first time, today myself. It got very stiff VERY fast. I didn't add very much PS (I couldn't get it to all mix together) and I'm not sure if I did right by stopping to add. It feels okay for right now...we'll see later how it rolls out!

I would try kneading in more shortening... I do that with regular fondant, but I've never worked with MMF... the guideline I was given was a tablespoon per pound of fondant

Sounds like you're on the right track with the water, shortening, and microwaving. You said you microwaved it for a few seconds - it may need longer than that. If it's a whole batch of MMF it may need at least 20 seconds, maybe longer. I always microwave it until it is quite warm (but not hot!), it makes it very pliable. Don't give up, good luck!

and keep adding in a little shortening at a time...I found out that humidy (any weather at all) will cause trouble with the fondant....I just kept kneading and adding a little crisco....microwaving then kneading till it was perfect.

and don't use all the ps
oops and I also just put a little coating of shortening on my mat because PS ALWAYS gave me trouble.

HTH

I've had really good luck with MMF - my first 2 batches were bad - one too grreesy, the other too dry but just like Goldie Locks - now they're just right.

Can you please tell me your recipe for Choc MMF. I'll be happy to give it a try and send you any suggestions that may help.

thansk,

Doreen

Thanks everyone - I was able to save it enough to use for accents, but not to cover the top tier.

Dorreen - I used the chocolate marshmallow fondant recipe from the recipe section here. Hopefully I'll have better luck next time!