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Posted by Kelly on February 06, 2008 at 20:54:15:

HELP!?!?! I feel like screaming at the top of my lungs and pulling my hair out... I usually don't have problems with MMF, but tonight, I made some and when I went to knead and roll it out, it's almost as if it won't "bond" to itself (best way I can describe it). It rips badly, and when i finally do get a good roll-out, it's like the weight of it breaks it in half, and it's no more than an 1/8 - 1/4" thick. I tried some of the tips I read on this site to other posters... Adding more crisco a little at a time and even using my Kitchen Aid mixer with it's dough hook to give myself a break from the kneading. Still the same results. I even used the same recipe I always have.
My dream is to go into my own business of cakes, but I'm beginning to really doubt my abilities for the rolled fondant part of it because of my experience tonight. Does anyone have advice for me? Thanks in advance...

Follow Ups:

• Re: Ripping/"Non-bonding" MMF - Bethany 20:48:33 05/03/08 (0)
• I know I had problems when using the new Crisco. - Joy - PA 18:16:47 02/08/08 (0)
• I know I had problems when using the new Crisco. - Joy - PA 17:56:27 02/08/08 (0)
• calling DeniseNH! - MClow 06:28:03 02/07/08 (0)
• Re: Ripping/"Non-bonding" MMF - Kricket 23:08:13 02/06/08 (5)
  • Re: Ripping/"Non-bonding" MMF - Kelly 01:32:20 02/07/08 (4)
    • Re: Ripping/"Non-bonding" MMF - anna n 10:05:42 02/07/08 (1)
      • Re: Ripping/"Non-bonding" MMF - Natalie 15:03:58 02/14/08 (0)
    • Re: Ripping/"Non-bonding" MMF - Angela 02:29:51 02/07/08 (1)
      • Re: Ripping/"Non-bonding" MMF - Kelly 13:49:16 02/07/08 (0)

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: HELP!?!?!  I feel like screaming at the top of my lungs and pulling my hair out... I usually don't have problems with MMF, but tonight, I made some and when I went to knead and roll it out, it's almost as if it won't "bond" to itself (best way I can describe it). It rips badly, and when i finally do get a good roll-out, it's like the weight of it breaks it in half, and it's no more than an 1/8 - 1/4" thick. I tried some of the tips I read on this site to other posters... Adding more crisco a little at a time and even using my Kitchen Aid mixer with it's dough hook to give myself a break from the kneading. Still the same results. I even used the same recipe I always have.
My dream is to go into my own business of cakes, but I'm beginning to really doubt my abilities for the rolled fondant part of it because of my experience tonight. Does anyone have advice for me? Thanks in advance...