Decorating By cakesbgood Updated 28 Nov 2005 , 4:33pm by cakesbgood

cakesbgood Posted 27 Nov 2005 , 4:44am
post #1 of 9

Tonight was my first attempt at making the MMF, I used the recipe I had printed out from this site. But it seems a little to hard I think, it doesn't feel quite as soft in texture as I think it probably should. So my question is, if I need to soften it up some to work with it, what do I do? And it won't harden back up on the cake that way will it? It's not like rock hard lol, I was going to add a little water but didn't want to mess up the whole batch without some input from everyone first! Thanks- Gale icon_biggrin.gif

8 replies
traci Posted 27 Nov 2005 , 4:51am
post #2 of 9

I am not for sure...but I think you can put it in the microwave for a little bit. I will bump this post up and hopefully someone else can help. icon_smile.gif

adven68 Posted 27 Nov 2005 , 6:11am
post #3 of 9

Hi there.....I found that by not adding all the sugar (maybe 1 cup short), I get a very nice texture. I have had a batch or two that was hard and what I do is microwave it for 5 or 10 seconds. It will soften....then add a dollop of crisco and knead it in well. It will become very workable and wont shrink as much.

Good luck!

Liis Posted 27 Nov 2005 , 6:31am
post #4 of 9

Sorry about my stupidity but what is crisco icon_redface.gif
i assume it is llike shortening or somethig?
p.s i had the same problem with my mmf never made around to cover the cake because my kids ate it before i got around to work with it but it seemed really stiff for me.

MissBaritone Posted 27 Nov 2005 , 8:31am
post #5 of 9

Crisco is white vegetable fat in England sold under the brand names of Trex or White Flora

Liis Posted 27 Nov 2005 , 4:41pm
post #6 of 9


Kitagrl Posted 28 Nov 2005 , 2:58am
post #7 of 9

I have found humidity to be a big factor in how the MMF turns out. Also if you add any flavorings that makes a difference too.

Just add the sugar until you like the consistency, it does help to leave maybe a cup of it out and then if it is still sticky, try adding it in bit by bit.

cakesbgood Posted 28 Nov 2005 , 4:27pm
post #8 of 9

Thank you everyone! Next time I'll be sure to leave out a bit of the sugar. I'm going to do the micro, and add the crisco, sounds like that'll take care of the problem thumbs_up.gif . It does taste ALOT better then the wiltons, even being hard lol! Thanks again, Gale icon_biggrin.gif

cakesbgood Posted 28 Nov 2005 , 4:33pm
post #9 of 9

MissBaritone, just wanted to say that my anniversary is on your b-day! It'll be 22 yrs this coming Jan. 21st icon_smile.gif

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