Frustrated With Mmf? Here's A Tip...
Decorating By jeking Updated 20 May 2009 , 5:32am by madgeowens
Although I like MMF, I have had problems with it tearing easily and cracking when applied to the cake. I have been using a commercial fondant that I LOVE. However, last night I didn't have enough commercial fondant for a project and made MMF. This time I didn't add any water while melting the MM's. Instead, I added 1/2 cup of Crisco which melted along with the MM's. I pour this mixture into my KA (dough hook only), added 4 cups of confectioner's sugar and mixed it until all the CS was incorporated. I put 3 cups of CS on my countertop and then scooped out the MM mixture onto it and began to knead it. A couple of times I scooped out about a tablespoon of Crisco and added it and kept on kneading. Voila! The fondant was perfect! It had a lot of elasticity and rolled out beautifully. Also, it didn't stick to the counter while I was kneading it!
Maybe I was doing something wrong before, but this method worked great for me...
great tip
do you know if it changed the flavor at all?
What commerical fondant do you use?
So far I am having touble finding one I like.
Thanks
Thanks for the tips. Need all that I can get. MMF is so tempermental. Never get the same consistency twice. I ususally only make a small batch (1 Cup MM to 1 1/2 CF) but I'm sure your method would work with the small batches as well. Will certainly give it a try next time. Thanks again!
I've never added any water to my MM any way, but the tip about the Crisco is good. Thanks. Janice
OMG! my MMF has always craked, and i have never had a good experience with it. but.... i will try your tip, thank you! do you have pictures of the cake>?
I used a 10 oz bag. I'll post photos as soon as I get home. I did add a capful of almond extract and about a tablespoon of clear vanilla extract.
I also don't add water to my MMF. If using the KA, it helps to Crisco the bowl and dough hook before adding the mm.
I mixed half & half of MMF and RBC and it turned out easy to handle with little tearing...........guess being RBC is mostly shortening, it acts the same way as adding the crisco to the mm's does.
deb
I've always added the water to the MM's, but then when I need it to roll it out, I add a bit of shortening. May have to try it the other way next time. I'm sure it would be easier on my KA as well. Thanks for the tip!
I never add water, but I do add flavoring when melting the MM's. I add in Crisco when I am kneading... it makes it so elastic and workable! Hated MF before discovering that trick!
Thanks for the tip.
When I first made it, I'd used another recipe- not the one found on CC or the instructions. It said to partially melt the marshmallows. . .you can imagine the stress I went through. . .
[quote="parismom"]But another thing is it will add alot of fat where it had zero grams before! :O[/quote
*putting on my scientific hat*
sugar turns into fat!! (if not burned off immediately)..... which, i think if you ate a piece of cake (fat-free cake) that you would have to swim the ENglish Channel to make a dent in that!! ok.. maybe not QUITE that far...
But another thing is it will add alot of fat where it had zero grams before! :O
Aw shucks. Now I'll have to take it off my health food list.
cakesbykellie is right.
Sugar is a simple carbohydrate. Simple carbs are turned into fat immediately if not used up. A piece of cake is like two lbs. of lard. Imagine that.
It's just weird that some have a problem w/ the MMF because mine always turns out perfect, never tears or cracks...hmmm
The recipe I use for MMF calls for 1/2 cup melted shortening to be mixed into the melted marshmellows (16 ox) and water before kneading in the sugar. I refuse to even think about the calories
I made 2 batches of the easy MMF with the fluff once only. It was too much kneading and working. (I used alot of colors...royal blue and bright yellow) My MMF was glossy, shiny and had lots of little bubbles and some cracks. Is it the color? Is it the fluff? is it that I used no water (don't think the easy mmf recipe called for it, can't remember)? Did I use too much crisco? Also I heard someone mention using cooking spray on the rolling surface and said it worked fine, so I used the spray, could that have contributed to the mess? Don't know what I did wrong. Also, I used no CS, used PS instead.
I've never had tearing problems I use flavoring and water to add up to about 4 T liquid 1# of marshmallows melt pour 2# of cs on greased counter make a well throw in about 1/4 t of gumtex dump mm ontop and mix grease hands knead about 8 min. Voila everytime. I hate to say this but years ago in a class I was taking the professor showed studies where crisco was so unbiodegradeable that you could dig a hole bury it without the can and 20 years later it will still be solidified. Needless to say I never used it and hate when I have to. Thank heavens for good old animal fat LOL.
Nikki, I am betting the problem you came across was using the marshmallow fluff instead of actual marshmallows. If you look at the fluff in the jar it's all holey. I don't know really... that's just my guess!
thank you everyone. i am going to try the regular mmf recipe this time and see if that works. it took me awhile to get over my "anger" at the first 2 batches. LOL
Yes I realize sugar turns to fat - I used to be a powerlifter so you can imagine I had to be knowledgeable in nutrition. Then I had 2 kids and here I am trying to be healthy again. My weight gain was a result of serious over indulgence, which I'm trying to undo - which is why I added my two cents... this much additional fat was just like, WOW to me. Seemed really unneccessary.
My point was, You can have a piece of cake with approximately 12 G fat - easy. That is without fat added to MMF. But the additional fat added to MMF would hike that up to 18 G - very possibly. I don't make light cakes but I try not to add unneccessary fat whenever possible. Let's face it, cake is bad - but why make it downright terrible? With all the sugar and fat already there - why go to the extreme in unhealthiness. Just a thought - b/c my MMF without adding 1/2 C crisco has been fine.
I did like Melvira and added just a little Crisco while kneading, and for the first time it actually WORKED!
Nikkidoc,
Also, try adding your colors to the melted marsmallows before adding your sugar. It's almost impossible to get even coloring trying to knead the colors in. Besides that, it's a ton of work!!! Unless you're trying to burn calories!!! lol
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