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Need Major Help w/MMF!!! Never Had This Issue Before.

post #1 of 31
Thread Starter 
I have not made very many cakes yet, however, I have used fondant a handful of times. But this fondant really gave me some problems:

The Fondant was being horrible to me!! The consistency felt so nice when I finished making it, then after I rolled it out to put it on the cake (which was a lot of fondant for the bottom) it crumbled. didn't just tear, but almost just fell apart. Not sure what I did on the MMF. I wanted to cry. At first I thought it was maybe I had too much powdered sugar, but it was WAYYYY too sticky when I didn't put as much in. Then I thought it was the coloring, but then the Plain white did the same thing without any color in it. I'm wondering if ANYONE else had this problem with MMF, or if perhaps it was because I used off brand Marshmellows. I have made MMF before and it never did this. I THINK the only difference is I added some vanilla to the water to add additional flavor and used off brand mellows rather than Jetpuffed.....Any suggestions would be helpful.

I had made two of one of my colors, the first I let rest over night, same issue as when I made the second batch and let it rest 3 hours.
For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
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For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
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post #2 of 31
hmmm that's odd, it could be the marshmallows I'm not really sure.

I use the recipe which is 1 bag of marshmallows, 2T water and 2lb bag of PS. I very rarely use the entire bag of sugar.

What recipe did you use?

Oh I almost forgot, I always add about 1 to 2T of shortening to mine as it's mixing in the KitchenAid.
post #3 of 31
I use a similar recipe to dkelly but I now add 1-2 tbsp of glucose or corn syrup and 1 tbsp of glycerine. It remains soft and stretchy while I am working with it.
post #4 of 31
This happened to me once, I usually by fresh ones but it was late at night and I did not want to go out to buy some so I used half a bag of marshmellow that was in my cupboard for about two months with a new bag and it crumble just like you said. the next day I got fresh ones and it came out ok.


Lomikesa
Always forgive your enemies - nothing annoys them so much.
Oscar Wilde
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Always forgive your enemies - nothing annoys them so much.
Oscar Wilde
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post #5 of 31
Quote:
Originally Posted by dsilvest

I use a similar recipe to dkelly but I now add 1-2 tbsp of glucose or corn syrup and 1 tbsp of glycerine. It remains soft and stretchy while I am working with it.



That's good to know!
post #6 of 31
I use the recipe with the corn syrup too, I think that helps so much. Could you have had it in the microwave too long?
post #7 of 31
I always add corn syrup and glycerine to my mmf.
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #8 of 31
Thread Starter 
Ok, Bags of marshmellows come in 10 oz bags here, when you say a bag of marshmellows are you talking about a 10oz bag or 16 oz bag.

The recipe I used was:

16 Oz of marshmellows (which I measured out was 8 cups)
4 Tbs of water
1 2lb bag of powdered sugar

I added the water to the marshmellows as they melted in the microwave. I greased down my kitchenaid and poured the marshmellow mixture into the bowl, then I added about half the bag of powdered sugar and mixed that up, then slowly added the rest until I felt like it wasn't too sticky, which wound up being the whole bag PLUS some. The consistency felt so nice, but like I said it just crumbled. I thought I had finally perfected the MMF recipe, boy was I wrong!!!

Can you post the recipe you use when you use the corn syrup, that sounds interesting. I use that in my cookie icing. Where do you find Glycerin?
For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
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For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
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post #9 of 31
First, you don't always have to add all of the ps. I usually reserve 1/2 - 1 cup that I might add after the MMF has rested.

I add 1 - 2 tbsp corn syrup and 1 tbsp glycerine to 8 cups mini marshmallows (1lb) , 2 - 3 tbsp water and 1/4 cup shortening that I melt in the microwave until the marshmallows are almost melted. I usually only add 5 - 6 cups of the ps in the KA. I knead in another 1 - 1 1/2 cups on the counter and then let it rest. The next day if it is a bit sticky I knead in some shortening. A lot sticky - I add some of the ps.
post #10 of 31
Thread Starter 
How do you knead it on the counter, Mine was so sticky I could barely get it off my hands......I was hoping it could all be done in the mixer, haha. I need to stop being a wimp I guess icon_smile.gif I've done the fondant by hand mixing before I got the KA icon_smile.gif , I thought the KA would eliminate the need to get that messy with Fondant. I have another Fondant Cake due this weekend, and I'm freaking out a bit, I don't want to have the same issues this time around. Someday I'll get to where it'll be easy peazy to make it ...Right?!! Give me hope icon_smile.gif
For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
Reply
For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
Reply
post #11 of 31
Yeah, it shouldn't be SO sticky that it's sticking to your hands as you kneed it.

I mix mine in my KA too. I use about 3/4 of the bag of PS. I use the hook attachment after it's all incorporated and this kneeds it a bit.

I then turn it out onto a greased piece of plastic wrap and wrap it tightly to rest overnight.

The next day I sprinkle a bit of PS on my counter and turn out the MMF and kneed it until it's smooth. You can grease your hands a bit with shortening if it's a little sticky, but it shouldn't be real sticky.

Most times I don't use the entire bag of PS. I like to use corn starch to roll it out instead of PS because I find the more PS I add the drier it becomes, which makes it hard to work with.

Ya know, marshmallows used to come in a 16oz bag, but some of the bags are 10oz now. My recipe does call for 16oz too.
post #12 of 31
I put the ps on the counter, and put the marshmallow /ps mixture on top. Instead of kneading it right away, fold the ps into the fondant. Keep folding until it isn't quite so sticky and then knead.

I actually don't use the KA. I just use a really large bowl and stir the ps in by hand and then put it onto the ps on the counter and fold then knead.

I find that it is less messy than making it in the KA and not sticky.
post #13 of 31
Thread Starter 
hmmm...i have to make some tonight, I may try the by hand way again icon_smile.gif Where do you get Glycerin though? Probably not going to be able to get it before I work on the fondant, unless there is somewhere I could get it and I'd just make the fondant tomorrow. How long do you let it rest?
For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
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For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
Reply
post #14 of 31
Try it with 2 - 3 tbsp corn syrup. You can leave the glycerine out. I buy it in bulk. You can try the Wilton brand. I usually let it rest overnight an see if it needs more ps. Try leaving some out when you make it and check it after resting to see if it needs more.
post #15 of 31
Thread Starter 
Thank you so much, one more question :0) You have been so helpful!! How would I do a chocolate version, just replace a portion of the PS with Cocoa?
For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
Reply
For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
Reply
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