I have just recently started making my own MMF. I love this recipe and I love working with Fondant, but Im new at this, just starting out, I have covered 2 cakes and my fondant keeps tearing. Also every time I try to roll out the MMF, it looks like this....
CAn someone please help me and tell me what Im doing wrong?? Thank you so much for any help in advanced.
Angie

I don't know for fact, but mine gets like that when I've used too much shortening...whether when rolling or mixing.

Hopefully, someone will pop in that has more experience with the situation.

bump . Sorry, ive never made mmf before x

I buy my fondant rather than using mmf but if those marks are made when you're rolling it, you could try dusting your rolling pin with powdered sugar.
Just a thought

I use and make MMF a lot. It looks like it's a bit wet which is why you're getting those "sticky" looking marks.

Try adding a bit more conf. sugar, just a little at a time and kneed it in. You can also dust your surface and rolling pin with the conf sugar or corn starch.

HTH and good luck!

Can someone else chime in here. I am pretty new at this also but I steer clear of MMF for that same reason, don't want to buy fondant because it is so expensive, however, I use Michelle Foster's Fondand recipe and love it.

So, is MMF more fragile than store bought?

Thanks to all those that have responded so far!

I use macsmom's recipe for mmf and once you make it enough you'll find the exact consistency that works for you.

I haven't had any problems with it tearing or being more fragile then say Satin Ice fondant. I've never tried MFF so I can't compare the two.

Just wanted to throw my 2 cents in...
I buy commercial fondant because I haven't had too good of luck with the MMF (I am not giving up though--I love the taste) My fondant was doing the same thing. I was using shortening to roll out (I usually dust) because I was make black ribbons. I thought I had added to much color which is entirely possible, but I was using more shortening than I ever do. Looks like it can happen with commercial or homemade.

ok thanks to all. now can someone tell me when i have too much shortning what i can do to make it right? if there is anything. thank you

Just add more powdered sugar.

I'm curious what recipe are you using for MMF?

I always use MMF and have found that it is best to use cornstarch when rolling out my fondant. It will help if your fondant is soft due to too much shortening. I also find it is best to wrap the fondant after you finish making it and place it in the fridge for a few hours.

I've made and used MMF several times and I find I like the texture and flavor far better than most commercial fondants. I use the MMF recipe from whatscookingamerica dot com. You may not need to use ALL of the sugar called for in the recipe - you just have to get the "feel" of when it's enough.

I agree - your fondant looks a bit wet and is maybe catching on the rolling pin causing the fondant to stick to the pin and create those marks. More powd. sugar in your fondant should help, and you might dust your pin and rolling surface with some corn starch.