I tried my first MMF today and it didn't turn out quite like I wanted it too. After unwraping it, I put it in the microwave for a few seconds to soften it. I then rolled it out on the Wilton Rolling Mat. I thought since the mat is non-stick that I didn't need to use powdered sugar or Crisco on it. Obviously I found out I was wrong when it stuck to the mat I then folded it up and tried rolling it out again after greasing the mat with Crisco. This ended up making the MMF lumpy and not looking nice. Anyway, after rolling it out and draping it over the cake, I could see where pieces of MMF had overlapped each other after I rolled it out the 2nd time and it had cracks and I had a heck of a time trying to smooth out the sides of the cake.

I had a much easier time when I took some of the scraps and microwaved it a few seconds and colored and kneeded it. I was able to roll that out much easier and cut out some shapes and patterns out of it and it looks TONS better. I think the next time I try MMF, I should probably kneed it awhile before I start to roll it out. Any suggestions?

BTW, I'm probably not going to post a picture of the cake because I don't want any evidence to exist of this disaster. Thankfully this was just a practice so no one outside of this house has to see it.

Yep, lots of kneading and crisco....you'll get better each time ya make it...I did. I really enjoy making it now...I love coloring it. It does take alot of crisco smeared on the mat and your hands. I put it on my hands like lotion. Makin' up new colors and stuff is fun. Sounds like your on the right track!

i find with mmf that you shouldnt add all the sugar in the recipe just add enough to get the right consistency...and then knead it a bit to make it nice and smoothe

You made an interesting point cakefairy18. I don't know if it was just my KA mixer or what, but after I mixed the MMF, there was still a little big of powdered sugar at the bottom of the bowl that didnt seem to want to go into the MMF.

The first time I made it I had a hard time with it and couldn't figure out why, and then the second time I made it and paid more attention to the recipe. It says 16 oz bag of marshmallows and I had 10 oz bags and just assumed a bag of marshmallows was a bag of marshmallows. So I realized that I wasn't using enough marshmallows the first time, so for the second batch I used one 10 oz bag and about half of the another and it worked much better. I've made it a dozen times since and each time its been great.

You know that's a good point, heiser73. I was disappointed with the MMF too and I wonder if it's because I used WalMart brand marshmallows. That's the only brand I can find in a 16oz package, and I just HATE doing all that measuring. BUT - WalMart marshmallows don't taste nearly as good as Kraft, and I don't think they're as soft either.

Anyone have an opinion on which is easier to melt, mini or regular size marshmallows?

cakefairy18 is correct, i don't put all my PS in..it makes the mmf hard and hard to knead..i do not use my KA in mixing the marshmallow and PS..i read it somewhere here that their KA died after using it so i'm scared to use it...from my first cake to my third cake, i used mmf..i find it easier if i knead it well before rolling it..if u fold it before rolling, maybe fold it once then roll so the folds will be at the edge and not in the middle..

I have also had better results with reducing the amount of PS. The first time I made it, it was very dry, very hard to roll out and it had the elephant skin look once on the cake. Now, after reading about it in one of the forums, I have sinced reduced the PS and it comes out great!

MINI marshmallows for sure, are easier.

Quick question- for those of you who use a KA, do you use the dough hook or the paddle?

I just made my very first batch of MMF tonite. Man, I think I need to get a life...making MMF on a Saturday nite (hehe). Oh well, DH's downstairs installing recessed lighting and I needed to make fondant for my Wilton 3 class. Anyway...I used the minimarshmallows. Melted in no time! Actually saw them about to explode from the bowl so I quick turned off the microwave. I used the dough hook on my KA (never turned up more than speed 2). I started with about 1 lb of sifted powdered sugar and poured the melted MM into the well (as described in the MMF directions on this site). I also had much PS sticking to the bottom of the bowl. I turned off the KA every minute or so and used a spoon to scrape it off the bottom and try to incorporate it into the MM. Then I added about another 1/3 lb of powdered sugar until it wasn't sticky anymore. Since I've never made it or even worked with fondant before (I know everyone says to buy Wilton's first just so you know the consistency of fondant...but I've always been a bit of a rebel..haha). I think it is the right consistency. A bit like play doh, which is what I've read on this site. The directions said to let it sit and cool off, but I found that it was only a tad bit warm by the end of the kneading with the dough hook. I pulled pieces off and rolled the tear drops for my roses that I need for class. The MMF wasn't sticky or crumbly. I didn't even need to put shortening on my hands. I didn't use a rolling pin though. I only hand rolled the small pieces for the rose bases. I was very skeptical about MMF, but I think I did it right and I think I really like it!

Paddle.