Good morning! So I am still kind of new to this, I have made 2 cakes in the last few months using home made MMF and it worked great, one of them was a three tired 10", no issues. I attempted to make a 3 tiered 10" yesterday and it was a giant fail. I had made some fondant 2 days ahead and wrapped it tightly in plastic wrap, I tried to put it on the cake and it just wripped. So I thought maybe it was the cheap marshmallows, so I went and got jet puffed marshmallows and domino sugar, still had the same issue. I took to the internet again, it seamed dry, so I added water, nope, still ripped. I added shortening, I added glicerin, I added more marshmallow, I added more powdered sugar. I made about 6 batches, adding different things, same problems. It just seamed to be too soft and had no elasticity. When I added the powdered sugar, it seams to stiffen it up, but it still tore away because of the lack of elasticity. I ended up buying Wilton fondant just to get it done, which I really hate the taste of, but oh well. Even with that one, I had to make it a bit thicker than 1/8 inch to prevent ripping. Is there something wrong with my kitchen? I am so lost as to what I did wrong, I tried every trick I could find. Thank you for your help!
duplicate post— please see here:
https://www.cakecentral.com/forum/t/853875/marshmallow-fondant-help-6
Quote by @%username% on %date%
%body%