Help! I'm In Mmf Hell!!!!!!

Decorating By ljudd1969 Updated 10 Aug 2007 , 5:37am by ljudd1969

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Lorea Posted 8 Aug 2007 , 12:53am
post #31 of 49

Wait a moment....what BRAND of marshmallows did you use?

I've found that marshmallow brand really affects the consistency of the MMF. It can make it a dream to work with, or an absolute mess.

Don't use generic marshmallows! I learned that the hard way. icon_cry.gif

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ljudd1969 Posted 8 Aug 2007 , 12:57am
post #32 of 49
Quote:
Originally Posted by tiptop57

ljudd1969
Why, why, oh why kill yourself? Just go pick up some premade. icon_wink.gif Mix it 50% premade gumpaste. Trust me here!!!!!! Simple & extremely easy and no stress. I don't see a problem with this.....actually practice when you got time and are not under pressure.

I really think everyone is missing the big picture. When you have a cake due it is not the time to practice with new methods & recipes!




LOL! I feel like I have made a ton of work for myself today! I most definitely plan on trying this too. icon_lol.gif I'm open to trying all avenues. I was just wanting this to work sooo bad because the taste is so much better than the premade (at least the stuff I've tried).

At this point everything is practice for me because I'm so new to most of this stuff. I'm in total experimental mode for the time being. Thank goodness it's for a friend's birthday. I would definitely stick to the familiar if it was for a wedding or something more formal. I totally appreciate your input & plan on hoppin' my happy self to Michael's tomorrow and pick up the materials. I'm anxious to see how it works. icon_razz.gif

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ljudd1969 Posted 8 Aug 2007 , 1:02am
post #33 of 49
Quote:
Originally Posted by Lorea

Wait a moment....what BRAND of marshmallows did you use?

I've found that marshmallow brand really affects the consistency of the MMF. It can make it a dream to work with, or an absolute mess.

Don't use generic marshmallows! I learned that the hard way. icon_cry.gif




Ya know what....they are generic!!! I wouldn't have thought there would be too much of a difference between name brand & generic for marshmallows. Go figure. That's what I get for ASSuming icon_lol.gif

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jackmo Posted 8 Aug 2007 , 1:06am
post #34 of 49

what recipe did you use? Did you add glucose to it. Also when mixing in the mixer, don't add all the 2 lb. bag. Add just enough to be able take ou8t of the bowl and then add little by little untill you get the consistancy you want. It sounds like it is too dry.

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mareg Posted 8 Aug 2007 , 1:08am
post #35 of 49

I found out the hard way...tears incuded! That you may need to add more crisco and or less PS.
I finally got it right. I'm a "follow the recipe" person and have to adjust every darn time!
I'm sorry you had the heartache but dont give up. The people I make it for LOVE the taste. WAY better than wiltons.

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cuteums Posted 8 Aug 2007 , 1:19am
post #36 of 49

I like Rhonda' Ultimate MMF recipe. The corn syrup really made it pliable. (I omitted the flavoring and it came out ok) Also use brand name marshmallows. The first batch I made without the corn syrup was very dry. The hot weather may be a problem too. I had a lot of trouble with Satin Ice last week sticking to everything. I think it was from the heat but I don't care - I'll never use it again. I'm going back to my MMF. Don't give up on it.

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KayDay Posted 8 Aug 2007 , 1:23am
post #37 of 49

I am on the fence..I have used it several timies...with different results after making it as closely to the same each time I could...The red cake w/ dragon in my pics turned out great....the MCR one not so great...I dunno?! icon_surprised.gif

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ljudd1969 Posted 8 Aug 2007 , 1:31am
post #38 of 49
Quote:
Originally Posted by jackmo

what recipe did you use? Did you add to it. Also when mixing in the mixer, don't add all the 2 lb. bag. Add just enough to be able take ou8t of the bowl and then add little by little untill you get the consistancy you want. It sounds like it is too dry.




Just the MMF recipe on CC.
http://www.cakecentral.com/cake_recipe-1949-Marshmallow-Fondant-MMF.html

I didn't add any glucose cause it didn't call for it. How much do you use?

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CakeEscape Posted 8 Aug 2007 , 1:54am
post #39 of 49

I am going to experience with MMF this week because Satin Ice, tastes good.. but it smells like playdough, and I get a weird hive breakout when I eat it icon_confused.gif Yay chemicals and preservatives! haha.. Im a very "clean eatter" so sometimes chemicals in foods make me itchy. I dont have a problem with Choco-Pan, the thing with choco pan I dont like is its not really shiny and its not a bright white. It melts really easily with the heat of your hands as well!

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jackmo Posted 8 Aug 2007 , 2:05am
post #40 of 49

I used 2 teaspoons per recipe,
here is the recipe i use

16 oz marshmallows
1/4 cup of shortening
2 tablespoons water
2 teaspoons glucose
1 teaspoon vanilla
1 teaspoon butter flavor
2 lbs powdered sugar
Put first 6 ingredients in a glass pyrex bowl and microwave till melted.

I use 1/2 of a 2lb pag of sugar first in the mixing bowl. mmake a well and pour in the melted ingredients. mix and when you feel it is starting o thickened, put out on a greased surface and add ps and knead untill desired consistancy. HTH

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jackmo Posted 8 Aug 2007 , 2:09am
post #41 of 49

oh, i seen the recippe on cc for mmf. If you add 1/4 cup of shortening and 2 teaspoons of glucose, or corn syrup. you should do fine.

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KateWatson Posted 8 Aug 2007 , 4:43am
post #42 of 49

I have had good luck w/MMF and everyone raves about the taste, I make the recipe from CC with just Jet Puffs, vanilla, water (no glucose). But I melt my marshmallows on the stovetop, not the microwave, I think the micro will not melt the marshmallows evenly and may overcook them easily. I melt them on the stovetop until just melted, a few lumps still. I add the color just when melted, then put it out on the counter w/pwd. sugar and add and knead by hand. It comes out nice and smooth and "fluffier" and more elastic than SatinIce, etc. It can be lumpier and get elephant skin, but I still love my MMF! These are just my observations and thoughts from experience, not scientific fact! icon_biggrin.gif

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mareg Posted 8 Aug 2007 , 4:52am
post #43 of 49
Quote:
Originally Posted by KateWatson

, then put it out on the counter w/pwd. sugar and add and knead by hand.




Do you use a bowl at all? You must have a BIG counter. Does the ps get all over the place?

I'd like to try it that way if i possibly can.

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cuteums Posted 8 Aug 2007 , 8:30am
post #44 of 49

Rhonda's Ultimate MMF recipe.

15 oz. mini marshmallows
2 T water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp Princess Cake and Cookie emulsion (from sugarcraft.com); or 1/2 tsp lemon extract ( I omittted this stuff and it still came out great)
2 lbs (approx 7 C) confectioner's sugar, sifted
1/2 C Crisco or vegetable shortening

Go to the link for the rest of the directions.
http://forum.cakecentral.com/cake_recipe-3183-Rhondas-Ultimate-MMF.html

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ljudd1969 Posted 8 Aug 2007 , 2:35pm
post #45 of 49

Thank you cuteums for posting the recipe. I was trying to look it up, but couldn't find it. It wasn't coming up when I typed in Rhonda's. It just kept telling me "No recipes found for your search criterias." What is cake & cookie emulsion anyway?? I know you can sub the extract for it but just curious.

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KateWatson Posted 8 Aug 2007 , 6:18pm
post #46 of 49

Sorry . . . yes, I first put it in a Crisco-d (new word) bowl and stir and add some of the PS before I turn it out on the counter. My Corian counters work really well for kneading, and yes the PS does kind of get everywhere! You keep adding PS and kneading until it isn't really sticky anymore, you get a feel for it. I do love MMF! Satin Ice gives a smoother, sleeker, thinner look, but the MMF is so good tasting. It's also nice to have the option of making it cheaply instead of always having to buy fondant.

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ljudd1969 Posted 9 Aug 2007 , 5:15pm
post #47 of 49

Ok, sorry to be such a pain, I have yet another problem!!! I finally got a good consistency - now when I roll it out and try to pick it up to cover my cake it's tearing. I tried moving it w/my rolling pin and no luck. I rolled it up a little farther around the rolling pin and it stuck to itself! I had to roll out about a 18" circle. Is there a trick to lifting larger amounts of this stuff?

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moxey2000 Posted 9 Aug 2007 , 5:20pm
post #48 of 49

Use a large cardboard cake circle to slide under it and lift it over your cake. Or cut a piece of cardboard to size. You have to work very quickly and it can be difficult at first. Keep trying, you'll get it!

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ljudd1969 Posted 10 Aug 2007 , 5:37am
post #49 of 49

Thanks so much, that was helpful!

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