I tried to make some MMF. The first batch (using only 1 cup MM as per the receipe) and it made just a tiny bit. Came out ok but not near enough to cover a 2 layer 8" cake. So I tripled the amount and still didn't have enough but that still isn't the problem....when I started rolling it out there were bubbles everywhere and as it cooled it seemed to get stiffer and more dry. I wanted to make a 4th of July cake and was so disappointed I just put everything away (how long with this stuff last?) now we will just have a crumb coated cake

Hey...I don't work with MMF I use rolled fondant - but I know that they're pretty much the same to work with...so I think that the air bubbles are coming from putting too much air in it...so try to mix it less and at a slower speed - that might help...but if you still get some bubbles just pop them with a pin!

Hope that helped a bit

The 1 Cup Mashmallows is the small batch recipe... usually used if you only have some accents to do. There is a large batch recipe in the recipes section of CC that should give you the amount you need.

http://www.cakecentral.com/cake_recipe-1949-0-Marshmallow-Fondant-MMF.html

HTH

Leily

Here is a chart that shows how much fondant you should need for cakes. Your 8" should probably have taken at least 1 1/2 lbs. A full recipe of MMF = 3 lbs. And when rolling out, it's always better to start with a little more than you think you'll need. You can always trim the extra off.

http://shop.pattycakes.com/Guides/fond_quant.asp

If it's too hard and stiff to work with, microwave it in 5-second increments until it's soft enough to knead. Then coat your hands with crisco and knead it...the crisco will soak into the MMF and make it more pliable. Repeat as necessary.

Personally, I love this stuff. Good luck!

Use some crisco on your hands as you are finishing kneading in the powdered sugar. It keeps it pliable. AND, don't use too much powdered sugar. I find that there is usually about 3/4 cup left in the 2lb bag by the time I am finished. Our MMF always comes out easy to work with.
Once, my husband used the entire bag of sugar, and I had to add a ton of crisco to balance out. It was dry and crackly.
Just a few thoughts. KEep practicing, though...you'll get the feel for it.

ok-as one of my favorite leading lady says..."tomorrow is another day"
I will try again. Thanks so much for the help-guess we all need to get stock in the powdered sugar industry, huh?

My first batch came out bad too...hard as a rock, needed to microwave it. But now it's so easy to make that I have my husband make it for me.