When I add alot of color to my MMF it isn't as pliable. I just made some bright coral and it was so smooth and pliable when I first started, but after I got the bright color I wanted and placed it on the cake, the corners crack. I always put a little glycerin in my mmf and never have a problem unless I put alot of color. I use Wilton and Americolor and don't seem to see a trend as if one is worse than the other.
Anyone else have this problem and if any solutions?
I'm getting so frustrated!
If I'm using a lot of colour then I add a bit more shortening to my MMF. It seems to help a lot and I wish I could tell you how much but it really varies.
i agree with ladyellam,thats what i do! But another thing that may help for making it easier to work with is to pop it in the microwave for a few seconds,how long depends on how big of a batch u have though. but it softens it up and makes it smooth again. Thats my fave trick hope i helped! GL
I think that if you pop it in the microwave like Jeannie said, it will help.
I've had this problem too, most recently with deep royal blue. Can't wait to try the microwave method next time, extra shortening helped but didn't completely solve the problem when it's a really dark color. Thanks for sharing.
I always had that problem with my mmf when I added a lot of color. I finally gave up and bought some satin ice. It takes a lot of color very nice. It costs more than homemade mmf but it sure saves a lot on time and mess. I guess you have to look at the pros and cons of each!
I have noticed that only happens with MMF, not commercial brands. I plan to try Michelle Foster's Fondant recipe soon, do any of you know if that takes a lot of color better than MMF?
Thanks all. Yes, I've tried the microwave tip and it really didn't help. I agree that the commercial brands take color better. I just can't stand Satin Ice. I absolutely love the Albert Uster, but $50 a bucket is crazy expensive.
If anyone out there knows that Michele Foster's accepts color well, please let me know!
Thx a bunch