I have had the toughest time covering my cakes with MMF. Anyone have any tips. Fondant seems to crack and tear as soon as i put it on cake. Please help!

Sounds like your fondant is too dry. I don't use MMF, I use MFF, and that's what happens when MFF is too dry.

I never use mmf, it always gives me trouble.I use Michelle Fosters recipe,it's great and I have never had it crack on me.

I agree. Add less powdered sugar.

I've had the same problem the first time I made MMF. I live in a rather dry climate, so next time I made it, I kneaded it with lots of Crisco handy. That helped a lot, also, I use cornstarch when I roll it out. I found PS to be too dry. Hope this helps!

Are you letting it rest for at least 6 hrs? overnight is best. I have used mmf, mff, and satin ice. mmf has given me the lest amount of problems covering. The problem I have with mmf is with decorations. It's too soft. That is why I started using mff or satin ice. I use Rhonda's ultimate recipe for the mmf.

Make sure you let it sit and cool and then make sure you knead it really well before you start rolling it out. I learned the hard way that it has to be well kneaded.

I agree - it sounds too dry. Are you using the full 2lb bag of powdered sugar? I can never get the entire 2lbs into my marshmallows. I usually end up using only 3/4 of the bag and it's not too dry. HTH!

Yep, I start with 9 cups on MMF but never use it all.

Unless its REAL humid, or raining, and then I have to be VERY careful. my will end up crumbiling on days like that.

I just make sure I have crisco by the spoonfulls. and every time I ball it up, I coat it with crisco.

I agree with chellebyerly, I stopped trying to get all the powdered sugar in and it has really helped. Crisco is certainly your friend when working with MMF and keeping it covered as much as possible. I found it helpful to roll my MMF on parchment paper sheets so I don't have to use much powdered sugar or corn starch to keep it from sticking.

I add glycerin to my MMF and it's wonderful... never had any elephant skin... very pliable, tasty... super easy to work with and I now only get SI in the small 2 lbs tubs for black and red colors only....

I took an MMF recipe and tweaked it and it's mu GO TO fondant now.... I make it in 10 minutes and now I can actually do a fondant covered cake and leave it just as it... no need to add borders to hide the edges... or anything to cover any wrinkles or tears or dryness...

hth

How much glycerin do you add to one batch of mmf?

1 to 1 1/2 teaspoons.... not more than that...

if the recipe calls for 4 tablespoons of water... I add 3 tablespoons of water + 1 1/2 teaspoons of water and 1 1/2 teaspoons for glycerin....

hth

Thank u everyone for all ur help! I am eager to try all of ur ideas. =)