Cake Central › Cake Forums › Cake Talk › Recipes › MMF...Why am I the only one???
New Posts  All Forums:Forum Nav:

MMF...Why am I the only one???

post #1 of 21
Thread Starter 
Hi everyone, I recently lost my job so needless to say i cannot afford the asking price for the Satin Ice fondant. I've tried MMF from a recipe on this site and it just sticks to everything and doesn't stretch...IDK what on earth Im doing wrong and I am desperate for a GOOD recipe and any advice on MMF. I don't want to quit making cakes because I cant afford the name brand fondant. Please help! icon_cry.gif

~Heidi~
post #2 of 21
You're not alone - - when I try to make mmf, my kitchen looks like a marshmallow factory exploded. For some reason, that's one thing I just can't get under control.

I cover my cakes with modeling chocolate that I make myself. It tastes better than fondant and it's a lot cheaper, too. Use 1 package of almond bark (white or chocolate) and 2/3 cup of corn syrup. Melt the almond bark in the microwave slowly, 30 seconds at a time so you don't cook it. Add any coloring you want to the corn syrup and mix with the melted almond bark. Pour it out onto waxed paper. When it's cool enough to handle, knead as much oil out of it as you can. This makes a mess and uses a lot of paper towels, but it will work much better. Then let it rest overnight. You may need to microwave it a few seconds to soften it up when you get ready to use it.

You can use candy melts if you don't want to add color. I use candy melts for red especially - - usually 2 pkgs to 2/3 cup of corn syrup. HTH
post #3 of 21
I have never made MMF (I've tried to make regular fondant and will not do it again!) so I can not help you with that. However, have you tried other fondants? I have tried Wilton, Satin Ice and another one that I have even forgotten.....Now if I have someone who wants regular fondant (not the yummy chocolate fondant) I use Ice & Easy. It tastes great and it a lot less. We only use Wilton for figurines and letter cutouts. Every person who tried the Satin Ice (except the chocolate, it was great!) said that it had a chemical taste, so I had to stop using it. It's the only one we keep as inventory now too.
post #4 of 21
I still spend less than $6 a batch.

This is the recipie I use and it makes up great everytime.
FIRST:
1 plastic bowl to melt 15oz of mini marshmallows (grease your whole bowl)
1 wood spoon (grease the spoon)
15oz mini marshmallows
2 tbls water

Don't forget to cover everything in a thin layer of shortening!
Zap marshmallows and water in 30 second intervals until all good and melty

SECOND:
2 tsps vanilla extract (or princess extract yummy but only use 1tsp!)
1 tsp butter extract
1 tsp lemon extract
2 tbls karo syrup
2 tsp lemon juice
pinch of salt

Mix all that into your melty marshmallows

THREE:
Standing Mixer (grease whole bowl)
Bread hook attachment (grease whole hook)
2 lbs powder sugar

Pour your melty marshmallow mixture into the mixing bowl and turn on your mixer to low....... slowly add your powder sugar, not all at once! When you've added most of your powder sugar turn mixer off and give the fondant a little poke, since you've worked with Satin Ice before you know how fondant should feel... for those who don't, it should have a paydough consistancy, if it's still sticky continue to add in a little more powder sugar until it feels right.

Grease your hands and take the fondant out and immediately put it in a zip lock back to rest a couple of hours or overnight. Note: even though you have greased well you are still gonna have some stick to the bowl, but it is minimal.

After it has rested, grease your hands and take out what you need and knead it. I have'nt had any problems with stretchyness
Because cake is fun!
Reply
Because cake is fun!
Reply
post #5 of 21
The first couple of times I made marshmallow fondant it was great, then I went through a patch where it was impossible to stretch and didn't work at all. Then I realized they'd made the bags of marshmallows smaller and I hadn't noticed. If you have problems with stickiness, try using corn starch instead of powdered sugar for rolling it out.
post #6 of 21
I went through a serious MMF issue recently and switched recipes...the exact recipe that was given to you OP, use it! I love it! And I've used Satin Ice, Wilton, FondX, and really with a good recipe, I feel like you are getting the same quality. Another tip I read recently...make sure not to over heat the mallows.
post #7 of 21
Thread Starter 
WOW!!!!!! Thank you all so much! I cant tell you how much you all helped me...I REALY do appreciate every response and I will be sure to try all suggestions..

Heidi
post #8 of 21
I've been making the one that has corn syrup and lemon juice. I think it's Rhonda's. I haven't had any problem with it. Of course, I've never used store bought, so I don't know how it stretches vs. the store bought one.
post #9 of 21
Has anyone tried adding glycerin to Rhonda's MMF? I've used it twice and it works great but I wish it would be a tad 'stretchier.' I'm thinking of adding 1-2 tsp glycerin when I add the corn syrup and other liquids.
post #10 of 21
I used to use MMF for all my cakes but sometimes it would come out really soft & I would have so many problems. I followed the same recipe every time but randomly I would have problems. I decided to try MFF, Michelle Fosters Fondant & I LOVE IT!! I have never had any problems & I think it tastes better because it just melts in your mouth & isn't chewy like MMF. It's also easy to just add tylose to it to make figures & other decorations you want to dry faster.
post #11 of 21
My favorite is Michele Foster's fondant, known affectionately (and confusingly) as MFF. There are two or three variants in the recipe section here, and they're all good. It has the advantage of not starting with marshmallows (although fondant has basically the same ingredients as marshmallows with a lot of powdered sugar thrown in), so you don't have to worry about what the marshmallows are going to do. I don't make home-made very often, but this one has never failed me when I do have to use it.
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
post #12 of 21
I made MFF, I'm yet to use it but it seemed very soft to me when I kneaded it. I was thinking I could reach a happy medium between MMF and MFF by adding glycerin to MMF since it seems the glycerin in MFF makes it stretchy.
post #13 of 21
Or you could do what I do when my fondant seems too soft: I add some more powdered sugar and about a tablespoon of shortening to each pound of fondant. The PS makes it stiffer and the shortening seems to keep that amount of powdered sugar from drying the fondant out (I guess - it's the only explanation I've come up with, but whatever the reason is, it works like a charm),
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
post #14 of 21
thank you Marianna46!
post #15 of 21
I too have tried making MMF at home, keep trying diff recipes but the fondant does not really come out well, it tears easily, is creamish in colour & rolling it out is such a pain, it does not roll out neat like the readymade one........can someone pls help....thanks
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › MMF...Why am I the only one???