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Rolling out MMF???

post #1 of 8
9/24/12 at 7:57am
Thread Starter 
Ive tried several MMF fondant recipes off CC, my question is what is the best roll out method? Ive purchase THE MAT, to use, but it seems to stick to it and have bubbles, tried the PS and Cornstarch on counter but it tends to be dry, and rips when I try to pick up and move anyone have any suggestions for rolling out or possibly a better recipe that works. My recipe is 16 oz marshmallows, 2 pd powdered sugar, 1/2 tsp salt, 2 tbsp gylcerin (or corn syrup) , 3 tbsp water. mix and let rest.
Make each day count!!!
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Make each day count!!!
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post #2 of 8
9/24/12 at 8:22am
Try rolling it out on a small amount of crisco spread over your work surface (I've had no luck with the mat either and PS seems to work but makes it stiffer).
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post #3 of 8
9/24/12 at 10:43am
I only use MMF myself, and my recipe is pretty close to yours, minus a couple of ingredients, and I haven't had any problems rolling it out (I either roll out on a lightly greased counter top, or sprinkled with powdered sugar). If it's getting too dry, it might be because you've added too much powdered sugar when making it. When I make it, I go by the feel of it. When I mix as much as I can in the bowl, I turn it over on the counter top. Since not all of the powdered sugar has been mixed in all the way and falls to the side, I start kneading the fondant, and as I need it, I add more of the powdered sugar. When it gets to the consistency I want, I stop adding in the powdered sugar...regardless if I've used all the powered sugar the recipe has called for or not. I would rather add not enough and have it still be a bit tacky than to add too much and have it too dry. Having it be a little tacky (then I add a very little amount of Crisco to the ball before I wrap it), I then will dust my counter top with powdered sugar when ready to use.

My recipe is rather simple, and is all I've ever used.

16 oz. mini marshmallows...add 4 tbls water, microwave 2 minutes or until marshmallows are melted.

Once melted, add to 2 lbs. powdered sugar. Mix as much as you can, then turn over and start kneading the fondant with lightly greased hands.

That's it! Nothing more added to it!
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post #4 of 8
9/24/12 at 11:18am
Thread Starter 
Thank you both for all the help, I will try that and see how it works.
Make each day count!!!
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Make each day count!!!
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post #5 of 8
9/24/12 at 11:22am
Do you allow it to rest overnight before using it?
Cakes are my canvas and icing is my medium.
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Cakes are my canvas and icing is my medium.
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post #6 of 8
9/24/12 at 11:46am
I agree with debidehm. I only use all the PS called for in a fondant recipe, whether its MMF or any other one, if I'm in a high-humidity area (like where I live). If I'm anywhere else, I always have a cup or two of sugar left over.
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #7 of 8
9/24/12 at 11:47am
I agree with debidehm. I use the same recipe (minus two tbl water) and I love the recipe; however, I do have issues with the fondant sticking to my countertop. I rolled it fresh (still slightly warm) onto a 'crisco' covered surface with powdered sugar thrown on the fondant ANYtime it was sticky and each time i rolled it. I found that flipping the fondant over frequently also helped! But definitely use debidehm or my recipe as it is easy to make, work with, and eat icon_biggrin.gif
Best of Luck!
bb

And thanks Jody130, I was thinking about investing in the MAT...but I won't now! thumbs_up.gif
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post #8 of 8
9/24/12 at 4:41pm
I only use MMF. I use 1 tbsp water to a small bag of mini marshmallows and microwave for around 45 seconds. Stir in PS until it's not sticky in the bowl, then flip it onto the counter covered in PS. I don't let it set over night and it works fine but when it sticks to the counter, cornstarch can really help. Sprinkle that on the counter instead of PS and it should stick. I hope that helps!
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