ahmommy Posted 16 Dec 2006 , 9:43pm
post #1 of

I haven't had much experience with fondant, but I know I definitely prefer MMF (at least for the taste). But it seems to be more dry than wilton's fondant. Can you use gum paste mix in MMF????? In the wilton class they told us to add some to wilton fondant. When I try to make things with MMF, like bows and stuff, it seems to break a lot more easily. Any suggestions?

19 replies
nglez09 Posted 16 Dec 2006 , 9:51pm
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I've heard of adding Gum Tex to MMF. How about trying that?

KatieTaylor77 Posted 16 Dec 2006 , 9:52pm
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I was having similar problems with MMF . . . but then someone on here mentioned that they toss a couple spoons of Crisco shortening into the MMF and its more pliable. I LOVE THAT PERSON! I go through the recipe as posted here on CC . . . . then, before I add the second bit of sugar I pop in about 2 tbsp of Crisco and then mix in the rest of the sugar just until its the consistency that I want. I don't use all the sugar as much anymore . . . and I get a much easier to use recipe of MMF. HTH!

JanH Posted 16 Dec 2006 , 10:02pm
post #4 of

Some threads on fondant with additives:

http://www.cakecentral.com/cake-decorating-ftopict-53611-fondant.html+gumtex


http://www.cakecentral.com/cake-decorating-ftopict-51906-fondant.html+gumtex

http://www.cakecentral.com/cake-decorating-ftopict-49657-fondant.html+gumtex

HTH

evesloven Posted 16 Dec 2006 , 11:27pm
post #5 of

This is perfect timing!! I was just going to ask these same questions. I had my second class today for Wilton Course 3. I made the MMF and added gum-tex to the mmf for the flowers. I got part way through a petal and it started to dry...terribly so. I did manage to get my cake covered with the MMF without gum-tex and that worked beautifully. I know it has to be possible to make the flowers and all the other decorations with the MMF, but mine keeps cracking. My instructor said that Wilton fondant is kind of hard to work with once it starts to set, but if you knead it you should be able to roll and stretch it. Well, the MMF doesn't stretch, it crumbles apart. When I was making the MMf earlier I did get it to a stage that it felt like really thick silly putty. It was easy to work with, stretched nicely and wasn't so sticky I couldn't do anything with it. Of course, the lack of stickyness could have to do with all the Crisco I had rubbed into my hands, and the counter, and the rolling pin, and the roll/cut mat, etc...lol. But I thought it was too thin so I added a little more powdered sugar. Was that my mistake? Is MMF supposed to be stretchy and easy to work with? I really really want to use just MMF on my cakes due to taste and cost. But, I'm starting to think that if it'll crack everytime I try to make a decoration, I might use the Wilton Fondant to do decorations and such and just the MMF to cover the cake. My instructor said maybe adding some Karo syrup or glycerin to the mixture before the final step of powdered sugar might help with elasticity. What do you guys think? Also, what should I do if I do make it too dry? Can I add a few drops of water and knead it in to make it workable or would I have to start all over again? Also, I've read that people add gum-text to their MMF and some add gumpaste...which would be better? Thank you thank you thank you in advance for your help!!

Euphoriabakery Posted 16 Dec 2006 , 11:42pm
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I don't add anything and it works great, but I do not usually use all the powdered sugar called for and I am very generous with the amount of crisco I keep my hands and work surface greased with. All or the fondant decorations in my pics are MMF except the Thanksgiving cake, which I made before I got the recipe. Your best bet woul be to get a package of Wilton fondant and learn the texture of it. then try to duplicate that when making your MMF, don't add all the powdered sugar at once and only add as much as it takes to reach the desired consistancy. Also use plenty of shortning when kneading, this will help it be more pliable. Last it helps to zap the MMF in the microwave for 5-10 seconds at a time if the MMf has sat awhile. For elaborate flowers and such use gumpaste, you will get prettier petals and no one eats these since they are so hard when they dry. Good Luck

hellie0h Posted 17 Dec 2006 , 1:56am
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I made mmf for the very first time late this afternoon. I am letting it rest overnight, so I don't know what it is going to be like to work with. I mainly want to try to mold some figures. I used a recipe combining the the alternative mmf from cc and from another site that added vanilla and clear butter extract...it does taste very good. The texture is very smooth. Can't wait until tomorrow to give it a go.

ahmommy Posted 17 Dec 2006 , 1:29pm
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THANK YOU ALL FOR THE ADVICE!!!!!! I WILL TRY THE CRISCO AND GUM-TEX. I DO HAVE ANOTHER QUESTION. I HAVE NEVER WORKED WITH GUM PASTE AND WAS WONDERING IF I CAN BUY IT OR DO I HAVE TO MAKE IT. IS IT HARD TO MAKE?? ANY GOOD RECIPES IF I DO HAEV TO MAKE IT??

jguilbeau Posted 17 Dec 2006 , 1:49pm
post #9 of

Bump, to all these questions. I also have trouble covering the cake with MMF, it is so stretchy that it tears leaving holes.

Euphoriabakery Posted 17 Dec 2006 , 2:20pm
Quote:
Originally Posted by jguilbeau

Bump, to all these questions. I also have trouble covering the cake with MMF, it is so stretchy that it tears leaving holes.




It sounds like you may be rolling your MMf too thin.

As for the gumpaste, you can buy it already made. Wilton sells it, so do other companies. Or you can buy a powder mix that you just add water to. I wouldn't try making it, especially the first time you work with it. No one is going to eat the pieces you make with gumpaste, so flavor is not an issue. It's just easier to buy the already made gumpaste that way you know you have the right texture.

Wendoger Posted 17 Dec 2006 , 4:57pm

I have never had mmf tear. Its always been really pliable for me...but....yesterday, for the first time, I had mass air bubbles in it when I was rolling it out. I have NEVER had any problems with mmf. I have no clue why this happened. I didnt do anything different (I dont think) Anyone else have this happen???

evesloven Posted 19 Dec 2006 , 6:39pm

Thank you!! I love how quick everyone is to help out!!

tiptop57 Posted 19 Dec 2006 , 6:49pm

Wendoger, wondering did you use a KA to mix it? I just kneed with my hands and haven't had an issue after my very first batch......

ahmommy, I only use MMF to cover my pieces and I use Wilton's fondant and their premade gumpaste for modeling. "But their premade gumpaste dries very quickly and if not used right away can be hard to work into any fondant."

WasNani Posted 19 Dec 2006 , 11:36pm

All of these posts have been so helpful! Thanks all! I was wondering if anyone who uses MMF to cover cakes has any tips on tinting. I can roll it out and work with it beautifully, but always have a hard time tinting! It comes out marbled or streaked. What am I doing wrong? Do you add color when it's warm? Any help would be great.

evesloven Posted 20 Dec 2006 , 1:36am

This is how I tint MMF: I use Wilton paste colors, stick a toothpick in the color then put the color into the MMF. I then fold it in half and proceed to roll the MMF in between my hands until I have a snake, then I fold it in half, and roll it again, then fold in half and roll out again..and so on and this seems to get the color blended just fine. If you are tinting a full batch of MMF one color, you could probably add the color to the mixture as you mix it while it's still liquidy, that might work better....

jwong9664 Posted 20 Dec 2006 , 3:03pm

i had the same marbeling prob forever and my hands would be so tired by the time i was done i was ready to quit lol! then i read somewhere here that you could add the color to the marshmallows right after you melt them but before the sugar and my GOD it helps tremendously! hth icon_biggrin.gif

Wendoger Posted 20 Dec 2006 , 3:48pm

Yep, I DID use the KA to mix it up....and I never do that! Well thats the end of that! icon_wink.gif
And yes, you can add the color after the marshmallows have been mellted. Soooo much easier than kneading it in!
icon_wink.gif

WasNani Posted 22 Dec 2006 , 2:25am

Wendoger & jwong9664 & evesloven, thank you, thank you! I am making MMF tonight and am so glad you responded! Yippee! No icepacks for my poor forearms! Ha ha! thumbs_up.gif

SugarLush Posted 24 Jul 2013 , 5:18am

I have been having some issues with MMF as far as it doesn't blend well with layers. For example, I recently made a snow white barbie cake and covered the skirt with mmf. I have to do each side of the skirt separately and add extra to the bottom of the dress but I couldn't "mend" the two pieces together without it looking trashy. If it wet it and shave off some it will help a bit but it still looks lumpy. Not sure how to solve this issue. I would like to stick to only making cakes with MMF but this issue is making me consider biting the bullet and switching to satin ice or some other regular fondant. Hope someone has a solution. Here is a picture of the snow white cake hope you can see what I am talking about...

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Smkymycat Posted 24 Jul 2013 , 5:26am

I add a tablespoon of light corn syrup to my MMF before adding the sugar.. Makes it pliable. When tinting I the color to the liquid mm before adding the sugar justs makes life sooo much easier.

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