I noticed this recipe has lemon juice in it. Does this make it taste like lemon, and could you use other flavorings?
the lemon is not real strong... offsets the sweetness. I think I used almond before and worked fine for me.
Thanks, I just didn't want to make a whole batch and have it not taste right. Plus then have the mess to clean up. I hate that part.
Can someone please post Rhonda's Ultimate MMF recipe? I did a search and did not find it on CC. Would love to have it! Thanks!
What can you add to the fondant to make it dry harder, like for figures, flowers, etc.?
http://www.cakecentral.com/cake_recipe-3183-2-Rhondas-Ultimate-MMF.html >>It's in the recipe section, you just type Rhonda in the search field and you'll find it if you ever don't want to drum up this link.
carolbby, you can add gumtex to the fondant to get it to dry harder, or else my personal fave which is to mix it 50/50 with gumpaste, that's how I made the Remy in my avatar. I have definitely used gumtex, works very well, the tea party cake in my gallery is all MMF/gumtex figures, also the one w/two snowmen; the "snowball bodies" stayed nice and round, unlike w/a more recent cake where I used straight MMF and the spheres just collapsed into blobs.
So, gumtex works great! You just sprinkle a little in. I think the rule of thumb is 1 tsp to a batch of MMF (don't quote me on that) but I never do the whole batch, I just sprinkle in a bit to a chunk of fondant I want to make figures out of. But 50/50 is more pliant and stronger; it gets an A+ from me.
Great input all. Thank you for the post and the insight to all.