After wanting to try MMF forever, I finally took on the task for my grandmother's 90th birthday cake.
It was EASY to make. I think maybe because I've been intending to make it for so long and I'd read so many threads about it. Thank you everyone who so generously posts their tips.
I made two batches. A chocolate one to cover the cake and "regular" for decorations.
I covered the cake a little earlier today. What a mess! It would have been perfect if I was looking for a pocked and pitted leather effect.
Although stiff, the CMMF was fairly pliable today. I warmed it for 10 seconds, kneaded it and rolled it as best I could. My mat was vinyl and required no shortening or powdered sugar.
I rolled out the other fondant and it is soft and smooth as can be.
A few things I'm wondering.
- Did I not knead the CMMF enough before letting it rest? The phone rang and it looked fine, so I just put it away.
-Did I use too much shortening? I slathered shortening on everything the CMMF would possibly touch and reapplied the shortening to my hands numerous times. Moreso, I'm certain, than with the plain MMF batch.
-And here's the one I really wonder about. In a rather stupid move, I put all the liquid for the CMMF in a glass measuring cup and then realized that the water was to go in separately, before heating the marshmallows. Because I was short on vanilla, I decided to take a chance and just dip out 2 tablespoons of the mixed liquid and placed it in the marshmallows. I used Rhonda's MMF recipe, so that means there was a bit of lemon juice, lemon extract, salt and vanilla mixed in it.
Or is the CMMF just a lot more temperamental?
I would appreciate any thoughts and suggestions!
I thought I would just give this a little bump before it is lost to back pages.