Mmf..tips?

Baking By Hollygb22 Updated 29 Apr 2008 , 12:18am by linedancer

Hollygb22 Posted 28 Apr 2008 , 8:00pm
post #1 of 6

I've gradually done from cakes to cookies! I've been using Antonia's RI and am just so messy with it. i do have Rhonda's MMF recipe. Any tips for a newbie about making it or decorating with it or special tools I may need to decorate with it?

also, what coloring works best with MMF..i only have wilton colors which I'm not overly fond of.

Thanks!

5 replies
linedancer Posted 28 Apr 2008 , 8:55pm
post #2 of 6

Hollygb22, I just sent you a pm with alot of info on how I use MMF. Hope it helps.

JanH Posted 28 Apr 2008 , 9:02pm
post #3 of 6

MMF tips & hints:

http://forum.cakecentral.com/cake-decorating-ftopict-101181-.html

Here's an everything you ever wanted to know to know about rolled buttercream thread:
(Has recipes not found in CC recipes section.)

http://forum.cakecentral.com/cake-decorating-ftopict-221681-.html

The above thread not only explains RBC but also techniques for applying RBC (& fondant) to cookies and cake.

There are also comparisons between RBC and MMF on cookies.

HTH

JanH Posted 28 Apr 2008 , 9:06pm
post #4 of 6

Here's an everything you ever wanted to know to know about rolled buttercream thread:

http://forum.cakecentral.com/cake-decorating-ftopict-221681-.html

The above thread not only explains RBC but also techniques for applying RBC (& fondant) to cookies and cake.

There are also comparisons between RBC and MMF on cookies.

HTH

Hollygb22 Posted 28 Apr 2008 , 11:11pm
post #5 of 6

linedancer...


thank you so much! All that info was tremendously helpful! I might test batch this weekend!

linedancer Posted 29 Apr 2008 , 12:18am
post #6 of 6

You are welcome. And BTW, welcome to CC. You will quickly become as addicted as the rest of us are icon_biggrin.gif .

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