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Help with my MMF...what am I doing wrong

post #1 of 19
Thread Starter 

I've been making cakes for a few months and have been using Wiltons rolled fondant. I'm trying to make my own but am running into a few small problems. the recipe I'm using: 16oz mini marshmallows;3tbs water;2lbs sifted PS;1/2c shortening. when I make it, it has these tiny balls that harden and feel like rocks, they're very tiny, but I can't get my fondant smooth. I'm also experiencing slight cracking around the edges when I cover my cakes. Can anyone help or does anyone have a better MMF recipe. Thanks for the help icon_smile.gif

post #2 of 19
I'm thinking it may be the powdered sugar is still lumpy after you sift it. In the more humid months like now I get that. They feel like little rocks. And I'm needing I just break them up with my hand
post #3 of 19

Sift your powdered sugar well.. and I have found that using only Kraft Marshmallows makes the best fondant.. don't know why but there is a difference...Kraft might be a bit more $$ but still cheaper in the long run.. Quality Quality.. Best of luck to you. :)

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post #4 of 19
Thread Starter 

thank you for your advice 

post #5 of 19

My MMF doesn't have shortening in it....never heard of that recipe

post #6 of 19
Thread Starter 

BatterUpCake, what recipe do you use?

post #7 of 19

10 oz marshamallows melted with 2 tbsp water, and whatever flavor I want then add PS until I like the consistency. Recipe calls for 2 lbs but I find that to be a bit much. Also make sure you are using 10X PS and not 6X. What brand are you using. I remember a similiar thread recently where the OP was using a Mexican brand and even though it said 10X it was not

post #8 of 19
I had the same problem when I tried to use cheap, unsifted PS....I have heard of some folks using shortening in the fondant but I've never done it and don't think I ever will...I think it will take away from the taste..of course, I use it when kneading..Edna DeLaCruz has a great recipe that is my go-to.icon_biggrin.gif
post #9 of 19

My recipe itself doesn't have shortening IN it. But I use at least a 1/4 c to grease my bowl, countertop and hands when kneading it in, and cover it with a layer before I wrap it in plastic..so it's Incorporated in there anyway. 

 

If your MMF starts to get to dry or you're trying to rescue mmf that has too much ps..add about 1 T of shortening to it and knead it in. It doesn't do anything to the taste, it just helps with the elasticity. If you've ever had mmf that cracks or feels harder and dry..it needs elasticity..add shortening.

 

You're recipe is fine..including the shortening..it's not the shortening you are feeling, it's lumps of sugar. Sift your ps before you add it in. I used to use generic brand ps and occasionally would have lumps or grainy texture, so I switched to good ps and made sure to sift before adding it in.

 

hth

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post #10 of 19

The recipe states you need to use C & H ps...its real can sugar...the cheap ps is beet sugar and it makes a difference in the fondant, and like someone else mentioned the good kraft marshmallows too.  After you make it be sure to put a light coating of shortening on the outside and wrap in plastic wrap really good and put in a zip lock bag with the air squeezed out and let it sit at least a few hours.  I try to make mine ahead so it can rest, then knead it really good again.  Good luck!

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post #11 of 19

I usually sift my powdered sugar 2 or 3 times.  At least after the first time, there are little hard balls in my sifter that do break up with a little force.

 

I added a little bit of glycerin to my MMF a couple of weeks ago and I was real happy with the pliability and they way it covered my cake.  I just poured a little in my hands before I started kneading the fondant and rolled it out.

post #12 of 19
Thread Starter 

thank you all for your input...I think I'll try glycerin as well as only kneading with shortening

post #13 of 19

I think its interesting that bcake said use Kraft brand. I have read many threads where the Kraft brand was the problem. I have found this to be true too. It is dry when you use it. I only used store brand. I recently switched to homemade fondant and find it easier and less mess. The best part for me is I don't have all the issues I had with MMF. My recipe did have shortening in it as well. It still was never perfect. Try making the homemade fondant you might never go back to MMF.
 

post #14 of 19
I've used both Kraft brands and other Brands. Only time I've had a problem with MMF was when I kneaded in a bunch of color to get a dark green. I use a brand that restaurant depot sells just because I buy more of
post #15 of 19

Are you adding the food coloring to the melted marshmallows?  do it before you knead in the ps. 

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