its me again... so i have been making my own mmf.. but sometimes i notice that it does not come out so smooth when i roll it out and apply it to my cake... its not a completely smooth surface... it looks like it has little gaps or holes in it.. what am i doing wrong...

Is it possible that the gelatin hasn't dissolved totally? That could be leaving tiny lumps in your fondant that will turn into gaps when you roll it out. It could be that it needs more kneading or that it needs to ripen a little more, like from one day to the next, tightly wrapped but NOT in the fridge.

oh... ok.. there lies my problem i made it, wrapped it and put it in the fridge over night took it out and used it a few hrs ltr... i will try without putting it in the fridge i thought it had to go in for at least a few hrs.. thanks...

Do you sift your powered sugar? If it clumps it can leave pock marks in mmf. I knead the life out of it! Mine lives in the fridge for days & is fine!

Ooh, right, ajwonka, I forgot about the sifting! That, and the kneading, as you say, are probably the most important things in making fondant. I sift my PS throught one of those very fine plastic sieves - the metal ones are usually too open. It takes about a year and a half to get all that sugar sifted, but it's absolutely necessary. It takes a lot of kneading, too, to give it the right consistency (one reason I always buy ready-made these days: all that kneading gave me tendinitis!). And here I was looking for the out-of-the way solutions! You can never forget the basics! About the refrigeration: fondant that you're going to use fairly soon (like in the next month) really doesn't need to be refrigerated, although it won't hurt to put it in the fridge for a few hours or a few days. Even though I live in the tropics, I never refrigerate my fondant. I have some (ready-made) that's over a year old and is still as fresh as when I bought it. Keeping it in the fridge long term will cause it to get slimy, so if you want to store it for a long time, you should really freeze it.

thanks, i had stopped sifting the last 2 batches and that is when i started noticing the problem, so back to sifting i go. i started making the mmf because my son who is five always wanted to eat it and i felt bad cause i used the wilton fondant and to me did not tast good. so i started making the mmf for the flavor.. i also came across the sateen (i think that is what it is called and how it is spelled) and WOW what a difference i love it so much better than wilton... thanks for all the 411..

MMF should never be refridgerated, but rather wrapped in plastic wrap until room temp (after making) and then to store, kept in a tuppaware container in a dark cupboard. When needed, heat for 5-10 secs