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I officially HATE MMF!

post #1 of 17
Thread Starter 
It's almost 4 am and here I am with a tension headache and a partially completed project. MMF is such a lousy PMSing skank! And it's right where it belongs: in the trash. Ughhh!! I'm never ever going to make this stuff ever again. A couple of days ago, it was a sticky mess, today a second batch is an unreliable crumbly mess.

I couldn't justify wasting perfectly good fondant on a dummy, hence the MMF, but I found my justification today. UUUGGGHHH! icon_mad.giftapedshut.giftapedshut.giftapedshut.giftapedshut.giftapedshut.giftapedshut.gificon_mad.gificon_mad.gificon_mad.gificon_mad.gif

Vent over.
post #2 of 17
Offff, sorry about the mess. Let see what went wrong.
I think that the first time was sticky because it did not have enough sugar and the second time it had to much. You can repair that by adding a little crisco or fat or add more marshmallow.


I dont like MMF either so I changed my fondant
post #3 of 17
I stopped using MMF long ago. It kept giving me unreliable results, depended too much on humidity.
I was not worth my money and time invested.
I use Satin Ice on my dummies most of the time or if I have some already made, Jennifer Dontz's fondant.
post #4 of 17
I hate MMF too icon_smile.gif I've made it and I found it was a lot of work and a pain in my a##. I've never made it again.

Sorry you are having such a stressful time with it. Throw it out and go have a nap. Caking shouldn't be so stressful. If I were you I'd have a Margarita and a sleep icon_smile.gif

Take Care

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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post #5 of 17
In the future, if you have one sticky batch and one dry batch knead the two together in manageable amounts. You will have two perfect batches. I have done this before and it works well and nothing is wasted.
post #6 of 17
Another vote for despising MMF. That stuff is whack.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #7 of 17
Thread Starter 
Thanks for the support everyone.
I tried everything. I tried kneading shortening into it. Nope. Even added a bit of glycerin but that didn't help. After almost 40 minutes of kneading-- all the while calculating the cost of ready-made fondant and MFF in my head and the value of my achy arms-- I decided no way. What if this was for an order?

I'm hoping MFF isn't as temperamental. I've wanted to try FondArt so I might look into that too.
post #8 of 17
Quote:
Originally Posted by leah_s

Another vote for despising MMF. That stuff is whack.



This indeed ^^. On a serious note, I'm always amazed that so many people still use it with success. Just never got it to work for me. While everyone loves the simplicity of ingredients and speed of making it, that MMF is a nightmare.
post #9 of 17
I love MMF. Had a really rough time with it for two years but finally, fondant became popular enough so that I could work with it on a steady basis and now I won't use anything else. LOVE it. I find that kneading in a certain way works best for me. When you knead (in general) you press down, fold and turn. But with MMF I press down and push away from me at the same time. This gets rid of any small balls of hardened powdered sugar. Don't give up, It's all in the technique.
post #10 of 17
I found one recipe that I really like and it has never failed me.
1/4 cup shortening
1 (16 ounce) package miniature marshmallows
4 tablespoons water
1 teaspoon vanilla extract or clear vanilla
5 - 6 drops candy oil flavoring
2 pounds confectioners' sugar, divided
Add the marshmallows and water to a bowl and microwave until melted. Grease your mixing bowl and dough hook with shortening add melted marshmallows, half of the sugar and the shortening. Once the mixture starts to combine and remaining sugar and candy oil. Mix until combined and wrap in plastic wrap and leave at room temperature overnight or at least eight hours. I have even made half a batch with great results. I used to use one MMF that contained white chocolate but it tended to be sticky so I tried this recipe and have been happy ever since.
post #11 of 17
I obt use it any more . Dealing ith readymade one much easie
post #12 of 17
Thread Starter 
Thanks for the suggestions DeniseNH ans sweettreat101. This ship has sailed though. I used Rhonda's MMF and I have used it for a couple of months. Now that I think about it, each time has been a different experience. No consistency at all. I'm going to focus more on MFF, and ready-made for now. There's no room in my business for trying to make an inconsistent product work. I can't start working on an order not knowing what my fondant will do next. Caking is already challenging enough.
post #13 of 17
mgcea,
Sorry for your midnight troubles! I'm fairly new to the whole fondant world, but in my newbie innocence (ignorance?) I made MacsMoms Butter cream Flavored Fondant in the recipe section and was pleasantly surprised when it was easy (even if messy) and worked perfectly! I've used it exclusively now except for when I need strong colors like black or red. I've probably made it 8 or 9 times and never been disappointed. Now if I could just learn how to make beautiful flowers and figures with it!!! icon_smile.gif
post #14 of 17
Ooops! I meant vgcea!
post #15 of 17
Thread Starter 
mgcea sounds good too icon_lol.gif maybe I'll make that my CC alter ego icon_lol.gif
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