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MMF troubleshooting

post #1 of 20
3/7/12 at 12:41pm
Thread Starter 
Hi all! I'm new to fondant and haven't made it to a fondant class yet, so I'm teaching myself. I made a batch of MMF about a month or so ago and just pulled it out to play around with it. It was stored properly - wasn't dried out, but very crumbly. No amount of kneading helped. Why does this happen and how do I fix this? And is there a fondant recipe out there that *truly* tastes like buttercream? Thanks for the help!!!
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post #2 of 20
3/7/12 at 1:16pm
Before storing, I coat mine in a thin layer of shortening (by rubbing it on my hands then onto the MMF) and wrap in 2 or layers of plastic wrap. Do you add glycerine to your MMF? That helps keep it pliable.

Even when mine ends up crumbly (common when using food coloring), it can easily be saved by warming in the micro and kneading like crazy. Oh, in fact, over-heating the MM's in the first place can contribute to MMF ending up dry. Be sure not to melt them too long.

I looked all over for the nes butter flavoring and finally found it. Only one of the Wal Marts in town carries it, though--Watkins brand extract. I used to use LoRann but it is so expensive to use enough for a good flavor, but the Watkins really packs flavor, even though it isn't concentrated like LoRann.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #3 of 20
3/7/12 at 1:35pm
Everything Macsmom said plus, you may have initially added too much PS to it. It's hard to know when to stop when just starting, my first batch was a disaster and learned that where I live, 2lbs of PS is too much and stop adding when it is no longer sticky and won't take any more PS easily. If it is too sticky after resting for 24hrs, add a bit more PS.
I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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post #4 of 20
3/7/12 at 1:39pm
Thread Starter 
Quote:
Originally Posted by Herekittykitty

Everything Macsmom said plus, you may have initially added too much PS to it. It's hard to know when to stop when just starting, my first batch was a disaster and learned that where I live, 2lbs of PS is too much and stop adding when it is no longer sticky and won't take any more PS easily. If it is too sticky after resting for 24hrs, add a bit more PS.



Thanks, I thought about that too. I tried to fix it by adding some corn syrup, but that didn't help so I just threw it out. Do you live where it's really humid? I'm in Mississippi and wondering how the humidity here will affect my fondant. Thanks for the tips!
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post #5 of 20
3/7/12 at 1:41pm
Thread Starter 
Quote:
Originally Posted by MacsMom

Before storing, I coat mine in a thin layer of shortening (by rubbing it on my hands then onto the MMF) and wrap in 2 or layers of plastic wrap. Do you add glycerine to your MMF? That helps keep it pliable.

Even when mine ends up crumbly (common when using food coloring), it can easily be saved by warming in the micro and kneading like crazy. Oh, in fact, over-heating the MM's in the first place can contribute to MMF ending up dry. Be sure not to melt them too long.

I looked all over for the nes butter flavoring and finally found it. Only one of the Wal Marts in town carries it, though--Watkins brand extract. I used to use LoRann but it is so expensive to use enough for a good flavor, but the Watkins really packs flavor, even though it isn't concentrated like LoRann.



Hmm...well I probably did overheat it. How long do you usually warm it in the microwave and at what power setting? This batch didn't have any glycerine in it because I wasn't sure where to buy it. Where can I find it? Thanks for the help!
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post #6 of 20
3/7/12 at 1:45pm
MacMom- Do you only use MMF?
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post #7 of 20
3/7/12 at 1:52pm
Quote:
Originally Posted by annakat444

Quote:
Originally Posted by Herekittykitty

Everything Macsmom said plus, you may have initially added too much PS to it. It's hard to know when to stop when just starting, my first batch was a disaster and learned that where I live, 2lbs of PS is too much and stop adding when it is no longer sticky and won't take any more PS easily. If it is too sticky after resting for 24hrs, add a bit more PS.



Thanks, I thought about that too. I tried to fix it by adding some corn syrup, but that didn't help so I just threw it out. Do you live where it's really humid? I'm in Mississippi and wondering how the humidity here will affect my fondant. Thanks for the tips!



No, I live in the upper midwest and it is much drier here than in Miss. You would probably need all the PS and maybe a bit more since humidity will make it softer. Just add until it seems like it is taking in the PS but barely, smear a very fine layer of shortning over the ball and tightly double wrap and set on the counter or in the cubbord for a few hrs/overnight. If when you try to use it the fondant feels sticky or is stringy when you break a piece off, add more PS and let rest a few more hrs.

CS will just make the MMF tough, glycerin is the way to go, you can find it at craft stores that sell Wilton products, or if you have one, a local bake shop.
I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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post #8 of 20
3/7/12 at 2:13pm
what is the "Nes butter flavoring" from Watkins? TIA!
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post #9 of 20
3/7/12 at 3:02pm
Quote:
Originally Posted by sberryp

MacMom- Do you only use MMF?



Yes, I only use MMF. And I don't wait for it settle - I make it as I need it and use it immediately. I do save the leftovers, though, and use those when needed!

You can buy Wilton glycerine at Michaels or Joann's, but I buy mine online countrykitchensa.com because they sell larger bottles.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #10 of 20
3/7/12 at 3:03pm
Quote:
Originally Posted by designdiva22

what is the "Nes butter flavoring" from Watkins? TIA!



Typo! Should've read "best butter flavoring". Watkins brand is the best I've come across.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #11 of 20
3/7/12 at 5:25pm
Macs Mom- your MM fondant looks great, which recipe do you use?
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post #12 of 20
3/7/12 at 7:28pm
Thread Starter 
Yes! Macs Mom your cakes are awesome! Please share your MMF recipe!
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post #13 of 20
3/8/12 at 6:23am
My MMF:

3 - 10.5 bags MMs (Wal Mart)
2 - 2 lb bags PS (Wal Mart or Target, but lately Target's has been too grainy and makes awful MMF)
1 Tbls glycerine
1 Tbls Watkins butter flavoring (or any flavor to match the profile of your cake).
Food color as desired

For black, brown, red, royal blue and deep green, I use a 9oz jar of powdered food color along with gel food color.
icon_biggrin.gif
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #14 of 20
3/8/12 at 6:46am
You can also use a touch of crisco to help with the kneading once the fondant (mmf) has been out for a while (even if it's been stored correctly it will still harden after a time). I've found that putting it in the microwave just makes it harden to a very difficult to work with consistency once the heat goes out of it, not always leaving enough time for the decorations to be finished before it has to be nuked again!
For black or brown I first add melted dark chocolate and then black colouring until I get the desired colour. Doesn't use too much dye and tastes really good.
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post #15 of 20
3/8/12 at 7:05am
Thanks for sharing Macs Mom!!!!
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