I've Tried And Tried And Can't Get It...
Decorating By sarajohnson Updated 23 Dec 2006 , 3:11am by DianaMarieMTV
i have made 5 batches of MMF today, and everyone rips. I either don't use all the sugar and its sticky and it still rips. Or I use 3/4 the sugar and knead more in cuz its too sticky. But if I put it all in there its way dry and rips.
How can I get it not to rip!!! I have to make a cake for xmas by 4pm tomorrow.
Also I knead in a lot of crisco to try and soften it but that doesn't work either.
Please help!!
Does it rip after you roll it out ? right before you put it on the cake ?
If it is really sticky, it needs more powdered sugar. I do not put a lot of Cirsco..
Only 1 tsp. crisco, 1 bag of Powdered sugar, 4 T water and I bag of Marshmallows. 5 batches is a lot of MMF. However it came out, you can still fix that.
it rips after I roll it out and while i;m kneading it, it all pulls apart.
I've worked at trying to get it to be pliable for the last hour to no avail.
I have used MMF a bunch of times and while my artistic use of it is still...um, developing, I make it like a mofo. My MMF is perfect, with no problems in consitancy etc. I don't use shortening in it at all, I graese the utensils and and my hands, and when i am adding color I lube my hand sup with it to help disperse it. It seems when you use too much it breaks the fondant down.
I dont know if you are making the large of small batch, but i just have a lot better luck with the consistency making a couple of small batches by hand (vs the KA) I use 1 cup mm 1T of water and 1 1/2 to 1 3/4 cup powdered sugar. I also now sift the sugar too. I dont get as many air holes in the fondant doing it by hand either. I dont really add any crisco, but when I go to knead and roll out I do that with crisco. I usually need about 2 small batches of mmf for an 8 inch round.
Have you kneaded the MMF for a good long while before trying to roll it out? Also take care to not roll too thin. The only other thing I can think of is maybe you are using one of the small bags of marshmallows. That had me once, it was a 11oz bag instead of a 16oz which made the ratio of ingredients all off.
I knead a lot - I make it exactly like the directions. And its comes out sticky and pulls apart. So I think it pulls apart because its too dry - So i add in crisco and even though it makes the texture a lot smoother and nicer it still rips.
So how come all you can make it exactly like the tutorial on here and it comes out?
i find if i am using a dark color (for some reason) red, navy etc it may be harder to work with.
does it rip even if you warm it in the microwave to soften it?
i use the KA but find it easier to make if i do it in 1/2 batches...
sorry--how frustrating. but i agree, it should be fixable.
btw, how does it taste?
I have this problem every time that I don't let my MMF sit overnight. I add ps untill it is no longer sticky, then wrap in seran wrap and rest it overnight. I think it makes the sugar better incoorperated into the marshmallow and it is smoother and kneads and streches better.
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