What Am I Doing Wrong With My Chocolate Mmf.

Decorating By Fahina Updated 20 Feb 2009 , 5:09am by Fahina

Fahina Posted 19 Feb 2009 , 7:13am
post #1 of 5

I follow Rhoda's Chocolate MMF to a 'T' and still no luck. It comes out like play dough...easily tears. I use the Hershey Unsweetened cocoa. Am I missing something? Do I need to use melted chocolate. Please help. I have a chocolate fondant covered cake tomorrow. Thanks for the help!

4 replies
Fahina Posted 20 Feb 2009 , 3:34am
post #2 of 5

bump

jsmith Posted 20 Feb 2009 , 3:54am
post #3 of 5

I don't recommend using melted chocolate. It makes the fondant crumbly and unusable. Here's the recipe I use:

http://janellscakes.blogspot.com/2008/08/fondant.html

Rhonda's recipe calls for 6 cups of powdered sugar and sometimes, depending on the weather, that's too much. I recommend starting with about 4 1/2 cups and adding more until it doesn't spread much when you let it sit a few seconds.

tammy712 Posted 20 Feb 2009 , 4:23am
post #4 of 5
Quote:
Originally Posted by jsmith

I don't recommend using melted chocolate. It makes the fondant crumbly and unusable. Here's the recipe I use:

http://janellscakes.blogspot.com/2008/08/fondant.html

Rhonda's recipe calls for 6 cups of powdered sugar and sometimes, depending on the weather, that's too much. I recommend starting with about 4 1/2 cups and adding more until it doesn't spread much when you let it sit a few seconds.




Thank you for the link.
Tammy

Fahina Posted 20 Feb 2009 , 5:09am
post #5 of 5

OMG...thanks so much! I wil definetely try this tonight!!!! THANKS AGAIN!!!!!!

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