Mmf Help

Decorating By cakesbydina Updated 1 Jan 2009 , 8:20am by Frankyola

cakesbydina Posted 31 Dec 2008 , 11:59am
post #1 of 9

Does anyone find it impossible to color MMF. I used MMF and store bought wilton fondant and the two don't compare. The store bought fondant was much easier to roll out, smoother and colored better. I also made true black fondant which was easy and a dream to work with. what's up with the regular MMF??

8 replies
Malakin Posted 31 Dec 2008 , 12:29pm
post #2 of 9

That was a task that used to totally set my tail feathers on fire! I tried to color the MMF with darker Wilton colors and it would break up, get an oily retarded look, and not smooth out at all.
I did change to Americolor AND Michelle Foster's Fondant which I thought would be hard to make but it definitely wasn't and the taste was better.

Rachael1013 Posted 1 Jan 2009 , 12:26am
post #3 of 9

We always make MMF and we just color it while the marshmallows are melty... Never seem to have a problem.

Someonesmommy Posted 1 Jan 2009 , 1:03am
post #4 of 9
Originally Posted by Rachael1013

We always make MMF and we just color it while the marshmallows are melty... Never seem to have a problem.

I always color mine before I add the second half of powdered sugar while its still kinda gooey and melty.

kimberlina25 Posted 1 Jan 2009 , 4:08am
post #5 of 9

i too, add color after mm's are melted. when i first started, i tried to knead in the color, that was INSANE! not only is it difficult and frustrating, but it is also very, very messy!

i have never particularly liked wiltons, i usually just make my own, but if i am gonna buy premade, i usually go with satin ice. the consistency is so smooth!

Ayanami Posted 1 Jan 2009 , 4:39am
post #6 of 9

I literally just finished a cake with MMF. Cheated a bit though & used my new air brush system to color. icon_cool.gif But b4 I got my AB system I definately always colored while my MMF was in the soup stage. This only works of course if you want the entire batch to be the same color. But then again, if you are coloring only a small section, then kneading in the color shouldn't be a problem. If you are having trouble rolling out your MMF it may be too dry. I always make my MMF fresh & use it imediately. I have found that (in my region at least) if I make it day ahead of time it is practically worthless when I go to use it. I have also noticed that the longer & harder I knead the MMF the softer & more plyable t becomes & it rolls easier. It may be the heat from my hands, or it may be that it is better mixed, I don't know. Either way, don't give up on MMF. It's just so user friendly & easy on the wallet!

mommakristin Posted 1 Jan 2009 , 4:58am
post #7 of 9

I love the taste of the MMF but HATE HATE HATE to make it.. To make it last longer I will make a double batch and then mix Wilton's fondant and the MMF to make a larger batch but it still has the flavor of MMF and it makes it a little easier to color.

sayhellojana Posted 1 Jan 2009 , 5:04am
post #8 of 9

I have colored the MMF at soup stage but usually like to make a whole batch and color the portions I need. I just made a whole batch bright green by kneeding. this is how I do it:
Roll out the fondant just a bit, or smoosh it flat-ish with your hands.
Use a toothpick and apply 2-3 times more color than you think it will take.
roll up the peice of fondant and mush a few times in your hands, making a ball but with the food color still inside the ball.
Pop it in the microwave for 10 seconds. This will make the MMF soft and kind of gooey. Kneed in your hands until color is distributed.

I can make a whole batch a color in about 3 mins this way. Microwaving it totally helps.

Frankyola Posted 1 Jan 2009 , 8:20am
post #9 of 9

I color mine when the MM is soupy before the P. sugar. thumbs_up.gif

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