I'm sure there are a million posts on this subject, but I don't really have the time to search. If anyone has the time, would you mind giving me some tips and/or links?

I made MMF the other day and it turned out way too soft. My problem is that I don't know when to stop adding powdered sugar. No matter how much I've added, it's still sticky when I'm kneading it. I give up eventually. Sometimes it turns out fine, sometimes it's too soft. I just don't understand how I'm supposed to know when to stop adding the PS when the texture doesn't seem to change. Any ideas?? Thanks in advance! This site is simply amazing.

For the soft MMF, 1) add more PS, 2) let it sit overnight, and/or 3) pop it in the fridge for a while.

I actually just got done making mmf for the first time this morning and I used the recipe and directions from this you tube video and it worked out great, The recipe says 2 pounds but I ended up using a cup or so more than that which is normal it just depends on the humidity and such, I thought at first it was never gonna look like a dough but after adding that little bit extra it was fine, and I love using the kitchen aid which makes it alot easier. Hope this helps!!

http://www.cakecentral.com/cake_recipe-3183-Rhondas-Ultimate-MMF.html

Thank you all so much!

When in a serious hurry I add cornflour.

i use the 1bag of con and 1 10 0z mm's and 2 teaspoons water, i've never had a problem with it, but you have to crisco your hands when mixing and kneading, you have to watch i like to use the 2 lb bag of con, but noticed the large bag of mm's it's more in ounces, so i stick to the single bags, and pull twist, i take little sections and pull and add more the same way i mix my colors, crisco, crisco i find is the secret, i had to play with one because of the bag of large mm's add a little sugar at a time if to much a liittle water at a time. hope this helps

I use a recipe from the website cakejournal.com and it works everytime. I altered it a bit the other day when make pink and orange fondant the other day. I was out of both of those colours and so I used Tang and Raspberry powder in place of the colour. Worked amazing and gave it the texture I needed with only half the sugar...tasted yummy too. You can see the orange and pink on the Elmo cake I posted just yesterday. HTH

i love your cakes what tip did you use for elmo, and your cup cake flower basket thanks

Here is another post on MMF. I just tried that tip yesterday and I will never add water again to my recipe!!!

http://www.cakecentral.com/cake-decorating-ftopict-101181.html