I just made MMF for the first time and it seemed very sticky. I was having to dig it it out of the mixing bowl. I actually added probably 1/2 cup more powdered sugar to it, because it was so sticky, but it's still sticky. I can't imagine that I am actually going to be able to roll this out and cover a cake with it. I have it wrapped up and am going to let it rest while I run to the store. Does anyone have experience with this?
Yeah I do and its not good either. Mine was sticky too. I wrapped it in plastic wrap and let it sit for a while. But when I went to knead it to cover the cake it began coming apart at the seams. I know there are others on CC that have had good luck with stuff but I do not think I will tangle with it agian anytime soon.
I love MMF. I have made it two times. It was sticky in the beginning, but I just continued to add more and more sugar. Make sure your hands are covered with crisco too!
Keep kneading it until it is no longer sticky.
Do you make it with the mixer or hand mix it?
I have only hand mixed it. I just melt the marshmellows, take out of microwave, stir, pour in some sugar, stir, pour in more sugar, stir. when I ball begins to form I put on the counter and start kneading it. I add more sugar if it is still sticky.
I hope this help! Make sure everything is covered with crisco. Your spoon, the counter, the bowl. Any questions just ask me!! good luck!
Marshmallow Fondant.
There is a good article here on this site about it.
You should try it mayra!
My friend and I tried making it in a KA a last week and had no problems making it. I agree that you have to keep adding sugar sometimes (we made a couple batches) but don't overdue the sugar b/c it will dry out quickly!
Despite this being better than the store fondant, it still didn't get rave reviews b/c of the texture. Everyone peeled it off!!
So approximately how much sugar does it take to get it to a desirable consistency? Just an approximate!
I didn't have problems with just 2 lbs and maybe an extra 1/8 - 1/4 cup for dusting the table some and working out the bits of stickiness. But really, lots of crisco on your hands, the rolling surface,and anything else that comes into contact with the mmf is the best solution.
Well my mmf turned out ok. I was pleased with the ease of use after I had let it sit awhile. It is sooooo sweet, though. I used the wilton clear vanilla to flavor. Does anyone know of something better to cut the sweetness? My taste buds were assaulted.
I made the MMF for my first cake from the Peggy Weaver recipe (very close to the one here on CC). Melting the MMs in a microwave was obviously a snap. The dough was definitely sticky - think Rice Krispies Squares here - but I kept adding the sugar and working it until it hit the magic spot of not being too sticky. Once I hit that spot and kneaded it, I let it rest as required and it rolled out fine and was not that bad to work with, covering the cake.
Final review: Nice final product in texture and visuals, rolls well, easy to handle. The downside - and a BIG downside IMHO - is the taste. It's incredibly sweet, with a very notable marshmallow taste. I used it on a simple white cake and it was quite distinctly overtaking the cake's flavor. You could certainly pick out the MM flavor, it's not subtle. And man, is it sweet. It is well up there in the "looks nice but peel it off before eating" range.
For cake #2 I did the rolled fondant recipe out of the Toba Garrett book, pp 139 of The Well Decorated Cake. Yes, it's "from scratch", but it was really no more complex to put together than the MMF. Instead of using melted marshmallows, which are basically gelatin, sugar and corn syrup anyway, you use gelatin, sugar and corn syrup. Other than slight "ease" of the microwave melting the mallows, I don't see much advantage to the MMF.
Once you've dissolved the gelatin and added the light corn syrup in the 'scratch' recipe, you're at pretty much the exact same spot you'd be with the melted MMs. From there both methods are the same: add sugar until not sticky, knead on a coated surface, wrap & rest, then roll out.
The BIG plus side, however, was the taste. Toba's recipe seems a lot less sweet, doesn't have that distinct marshmallow flavor and is entirely palatable. I can only see people who don't care much for sugar (there's something wrong with them anyway) wanting to peel that one off. Its certainly palatable with just the flavoring added (almond or orange or whatever you added) peeking though lightly.
Consistency and workability-wise, the Toba fondant was also absolutely fine. On that level both are equally good, neither has a clear advantage.
Honestly, if the MMF only saves me a mere couple of minutes vs putting the ingredients together but it ends up über-sweet and the MM taste fights the cake's flavor, it's not worth that saved 2 or 3 minutes.
Cost wise: what's a 16 oz bag of MMs & 2 lb of conf. sugar vs a half cup of corn syrup, one envelope of gelatin & 2 lbs of conf. sugar? I think the scratch version wins there.
I may give MMF another shot, perhaps using different brands of MM and see if that isn't an improvement. But I don't see a lot of advantage doing it the microwave way vs stirring the ingredients together. It's certainly not an advantage if the taste suffers. Now if I was making a kids' cake, I might go with MMF because kids may like that it's sweeter and marshmallow-flavored. Or if there's an advantage to MMF in certain situations I'm not aware of (perhaps it's better for covering boards, less likely to crumble, good for hot days, and so on) feel free to suggest.
But the bottom line, I'd think, is the taste. The customers aren't going to care one darn bit if one took [literally] 2 minutes or so more to make than the other or if I saved 90 cents. They are only concerned with the final look (equal) and the flavor (not equal) of your fondant and how well it works with the cake underneath.
If you do MMF and haven't tried to make if from scratch - at least the Toba version - just because 'scratch' sounds more complex, give it a try. I'll wager 2,500 shiny internet points that you'll find it at least as easy or better than MMF.
I made MMF last week, and it was a disaster. This was my 2nd attempt at it, after the first time being pretty simple, but the recipe i had only made a small amount. And this time I made it in my KA mixer. I followed the instructions explicitly, and the mmf came out so tough! I think that i put too much sugar in, but all i put in was 8 cups like it said. My BF and i worked and kneaded on it from 11am to 6pm, when i finally gave up on it, because it was so hard to knead out and then it would stick to my powdered sugar covered surface. Finally I just gave up and slapped on some House Buttercream. Still got many compliments, and it was just a practice cake that I ended up taking to work.
The first time I made MMF I did it in my KA and that was just a whole puff-of-sugar-in-my-kitchen mess! I took it out of the machine and after working it with my Crisco covered hands, it was tough so I added a tablespoon or two of hot water and a tablespoon of Crisco...I kneaded it for a while but it eventually became the right consistencey. After letting it rest overnight, it was perfect.
The seconda batch I made I forwent the KA and did the whole thing by hand. It was a breeze.
Just make sure everything is coated with Crisco...it will be sticky but keep kneading....it will work!
WOW rainbowz thanks for all that info!!! Great help! 
You can cut some of the sweetness of the MMF by adding popcorn salt.
I like to use this for children's cakes, because they will eat it as opposed to the regular fondant. Adults seem to think it's too sweet. But to make some of the cake designs that are popular, you need some sort of rolled icing.
Margi
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