Mff Information

Baking By Sugarflowers Updated 25 Apr 2014 , 7:45pm by Lonemountain

Lauren251 Posted 17 Nov 2009 , 6:31am
post #31 of 126

Thank you so much Michele for posting this! I made your fondant for the first time today and it is amazing. I kept hearing people rave about it in the forums and had to try it myself. I was a little antsy about doing it at first because I have always been scared to make my own fondant (unless its marshmellow fondant), but yours was an absolute dream! The only problem I came across was when I colored it, it became very dry when I tried to work with it. This was before I read your post. Now I think I used way to much corn starch when rolling it out (my instructor for the classes im taking lives by cornstarch so thats what I used), on top of all the corn starch I used glycerine which probably should have worked but Im more of a shortening kind of girl. icon_smile.gif I will have fun playing with it and all of the different flavors.

Thanks again.

Annabakescakes Posted 17 Nov 2009 , 6:50am
post #32 of 126

I must have used way too much powdered sugar or not enough glycerin and gelatin because it was DRY! It rolled out fine, but then cracked and rumpled at the bottom when I draped it over the cake. I added a gob of glycerin to it and it worked beautifully! And man oh man was it good! I made the white chocolate and let my baby taste some, and he was hooked! he was jumping in his walker and kept saying MMMMMMM MMMMMMMM MMMMM all angry-like until I gave him another bite! He probably ate a tablespoon of it, one little pea sized bit at a time! (He is only 8 months, so I was trying to hold back on how much he ate.)

Next time I will do 3 of each, as I did 2 of each last time. I thought my corn starch was thick, but I guess not thick enough!

Annabakescakes Posted 17 Nov 2009 , 6:52am
post #33 of 126

I must have used way too much powdered sugar or not enough glycerin and gelatin because it was DRY! It rolled out fine, but then cracked and rumpled at the bottom when I draped it over the cake. I added a gob of glycerin to it and it worked beautifully! And man oh man was it good! I made the white chocolate and let my baby taste some, and he was hooked! he was jumping in his walker and kept saying MMMMMMM MMMMMMMM MMMMM all angry-like until I gave him another bite! He probably ate a tablespoon of it, one little pea sized bit at a time! (He is only 8 months, so I was trying to hold back on how much he ate.)

Next time I will do 3 of each, as I did 2 of each last time. I thought my corn starch was thick, but I guess not thick enough!

summernmicah99 Posted 17 Nov 2009 , 2:38pm
post #34 of 126
Quote:
Quote:

The fondant will get hard after a few days.




Just how hard does the fondant get? I live in buttercream country & very few cakes are fondant covered. Sooo, I'm having a hard sell on getting clients to use fondant for accents let alone to cover a cake. I do have a fondant cake for next Monday, therefore frantically looking for a high quality recipe, I want to use this one. I will bake the cake Friday, decorate Saturday & pickup is Monday. Can the fondant get cut with say a plastic knife on Monday?

Annabakescakes Posted 17 Nov 2009 , 2:59pm
post #35 of 126
Quote:
Originally Posted by annacakes79

I must have used way too much powdered sugar or not enough glycerin and gelatin because it was DRY! It rolled out fine, but then cracked and rumpled at the bottom when I draped it over the cake. I added a gob of glycerin to it and it worked beautifully! And man oh man was it good! I made the white chocolate and let my baby taste some, and he was hooked! he was jumping in his walker and kept saying MMMMMMM MMMMMMMM MMMMM all angry-like until I gave him another bite! He probably ate a tablespoon of it, one little pea sized bit at a time! (He is only 8 months, so I was trying to hold back on how much he ate.)

Next time I will do 3 of each, as I did 2 of each last time. I thought my corn starch was thick, but I guess not thick enough!




Oops! I meant syrup!

I don't know about that one.

Sugarflowers Posted 17 Nov 2009 , 4:51pm
post #36 of 126
Quote:
Originally Posted by summernmicah99

Quote:
Quote:

The fondant will get hard after a few days.



Just how hard does the fondant get? I live in buttercream country & very few cakes are fondant covered. Sooo, I'm having a hard sell on getting clients to use fondant for accents let alone to cover a cake. I do have a fondant cake for next Monday, therefore frantically looking for a high quality recipe, I want to use this one. I will bake the cake Friday, decorate Saturday & pickup is Monday. Can the fondant get cut with say a plastic knife on Monday?




if you mean a plastic cake cutting knife, it should be fine. Do something to keep the air from circulating too much around it.

Michele

Annabakescakes Posted 17 Nov 2009 , 7:11pm
post #37 of 126

You know, I used this Thursday again on Saturday, and found a glob of the color I made it Saturday under the refrigerator when I swept about an hour ago icon_redface.gifthumbsdown.gif Before I threw it away, I busted it up to see what it was like in the middle and it was still really soft, though crumbly, but the outside was crusty. Don't know what the conditions under there, but whatever they are, they were friendly to the fondant (and the spiders!) I bet a moist cake would keep it even softer over 3 days time, but I can't prove it. It also had a ton of added glycerin, about 1/3 of the recipe was left and I added about a tablespoon of it, but it was hard as a rock when I got it back out. (Too much powdered sugar, or not enough glycerin and gelatin when I made it, I suppose!)

__Jamie__ Posted 17 Nov 2009 , 7:20pm
post #38 of 126

You're probably not waiting until the liquid is cooled down. It takes on more PS at a higher temp, and will cause rock hard fondant.

Annabakescakes Posted 17 Nov 2009 , 7:32pm
post #39 of 126
Quote:
Originally Posted by __Jamie__

You're probably not waiting until the liquid is cooled down. It takes on more PS at a higher temp, and will cause rock hard fondant.




I actually waited a half an hour, and it wasn't really warm at all, but I have HOT hands. I melt everything! I wear two pairs of gloves when I package my chocolates! I had a Reese Cup turn to mush in my hand today after only 1 or 2 minutes, long enough to grab it, then pour and fix up my coffee!

HowCoolGomo1 Posted 17 Nov 2009 , 7:54pm
post #40 of 126

Michele,
Thank you so much taking the time to post.

I've never made fondant from scratch before and frankly scared to do it.

You have given me courage.

Your post is now bookmarked!

Sugarflowers Posted 18 Nov 2009 , 2:52am
post #41 of 126

Thank you! You are very kind.

Michele

metweety6 Posted 21 Mar 2010 , 5:20pm
post #42 of 126

Hi,
thank you for posting this. I usually just go out and buy my fondant.
and i only use it to make figures.
I don't like the taste of it. my kids said its fine.
My daughter said I should learn to cover my cakes in fondant .
so i looked up fondant recipes and came across yours.
I am going to try and make it .( i am scared)
I am not a pro cake decorator .never too lessons and i am far from being an artist.
But some how by the grace of God my cakes come out looking pretty good.
So i have your recipe and I will follow it to the t..
I am going to us it on my grandsons cake this week. i am making a sponge bob cake. his favorite show.
I will let you know how i made out.
I am just hoping that i can find the unflavored gelatin and glycerin. i have no clue where to find it. any tips besides online ordering .
thanks for your help
Kim

Torts Posted 21 Mar 2010 , 5:43pm
post #43 of 126

I'm so excited to try this! Thank you for being so generous in sharing and explaining what everyone insists is a marvelous recipe!

dsilvest Posted 21 Mar 2010 , 5:48pm
post #44 of 126

You can usually buy unflavoured geletin prepacked at the grocery store. In Canada the brand name is Knox. Make sure you measure it tho because the pkg is not always accurate. I purchase mine at a bulk food store. As for glycerine the easiest one to find will be the Wilton brand wherever you can buy Wilton products.

metweety6 Posted 21 Mar 2010 , 7:13pm
post #45 of 126

Thank you.
i should have looked today when i was at the grocery store.
oh well i always have tomorrow.
thank you for the tips.

Justforfun751 Posted 24 Mar 2010 , 5:46pm
post #46 of 126

I've had really good luck finding boxes of unflavored gelatin packets at the grocery store with the jello, usually under Knox brand, but some stores also have a store brand. Someone commenting on Michelle's posted recipe here on CC had kindly recommended looking for glycerine in the pharmacy section - sold in bottles as a skin protectant. HTH

metweety6 Posted 24 Mar 2010 , 7:07pm
post #47 of 126

Hi I found the glycerine at AC Moores today
yes its a wilton product.
And i found the knox at the grocery store thanks all and wish me luck I sure will need it..

metweety6 Posted 26 Mar 2010 , 1:27pm
post #48 of 126

ok yay!!! I made the fondant it was pretty easy..
Now for the test to see if I can roll it out and cover my cake with it.
This will be my first time covering the whole cake with fondant.
Can anyone tell me???
Using this recipe can I make figures with it ? and how long will it take to harden up?
I use the wilton fondant for my figures. and sometimes they don't harden up very well.
And no i didn't add anything to the fondant.
I can't run out so I have to use what I have in my house. which isn't much..

well any tips would be great, this cake is due sunday,,
thanks

mamawrobin Posted 26 Mar 2010 , 3:24pm
post #49 of 126

I usually make my decorations, bows, etc. with Wilton fondant. It saves on the good stuff icon_lol.gif I've never made any of the deco things with MFF but I'm sure you could.

metweety6 Posted 26 Mar 2010 , 3:54pm
post #50 of 126

one more thing can i use BC frosting to make decorations right on the cake???

Lita829 Posted 26 Mar 2010 , 9:07pm
post #51 of 126
Quote:
Originally Posted by metweety6

one more thing can i use BC frosting to make decorations right on the cake???




I don't see why not. I've see cakes with fondant and BC decoration. I will be doing some this week.

metweety6 Posted 27 Mar 2010 , 2:29am
post #52 of 126

thanks ... my cake came out ok. Have a few more things to do to it ,
i put it in the fridge ..I am praying that it will be fine till sunday . hope to post the pictures when I 'm done. thanks for the help and tips everyone..
I love this site..

tavyheather Posted 5 Jun 2010 , 7:02am
post #53 of 126

I've been using the wrong amount of gelatin this whole time! Only 1 tB...but I've made it multiple times and it's always great! oh well......

Sugarflowers Posted 5 Jun 2010 , 2:20pm
post #54 of 126

If it works for you, keep doing it. As any who has made any type of fondant knows, fondant is always an experiment. Something almost always has to be adjusted based on the type of liquid used, the weather, and temperature.

Isn't fondant fun?! icon_smile.gif

Michele

mamawrobin Posted 5 Jun 2010 , 2:46pm
post #55 of 126
Quote:
Originally Posted by Sugarflowers

If it works for you, keep doing it. As any who has made any type of fondant knows, fondant is always an experiment. Something almost always has to be adjusted based on the type of liquid used, the weather, and temperature.

Isn't fondant fun?! icon_smile.gif

Michele




I absolutely LOVE this recipe. I use the one that calls for 3 T. of butter, glycerin and gelatin. It's my favorite of the ones posted on cc. I'm not sure if it's the "updated" version or not but it's the one that I prefer. I just want to say THANK YOU for sharing this recipe. It's "hands down" the best fondant I've ever used or tasted.

pilkey Posted 7 Jun 2010 , 7:54pm
post #56 of 126

Bah! Cursing myself for not looking for this thread before making the fondant! I left the liquid for quite some time, it was slightly warmer than room temp and I figured that was "luke warm" but it took a lot more than 3.5 lbs of PS - I thought it might since I added about a 1/2 tsp of gel food colouring but I added probably 2 more cups than that and now I'm stressed that when I come back to it tomorrow it's going to be hard as a rock! icon_cry.gif

mamawrobin Posted 8 Jun 2010 , 5:00am
post #57 of 126
Quote:
Originally Posted by pilkey

Bah! Cursing myself for not looking for this thread before making the fondant! I left the liquid for quite some time, it was slightly warmer than room temp and I figured that was "luke warm" but it took a lot more than 3.5 lbs of PS - I thought it might since I added about a 1/2 tsp of gel food colouring but I added probably 2 more cups than that and now I'm stressed that when I come back to it tomorrow it's going to be hard as a rock! icon_cry.gif




Just "nuke" it for a FEW seconds and knead the h@%## out of it icon_lol.gif I did this once and when I went to use it I kneaded about a handful at a time then kneaded it all together. It made it so much easier to do a little at a time.

vdrsolo Posted 8 Jun 2010 , 6:58pm
post #58 of 126

What brand of grocery store white chocolate has anyone had good success with? I am not near a city and want to use the white chocolate version when I need it last minute...without having to order anything special. I tried using Hershey's White Chips and even though the texture was wonderful...the flavor was a little off. I tasted the white chips alone and it was due to that. It was just what I had on hand.

mamawrobin Posted 9 Jun 2010 , 12:52am
post #59 of 126
Quote:
Originally Posted by vdrsolo

What brand of grocery store white chocolate has anyone had good success with? I am not near a city and want to use the white chocolate version when I need it last minute...without having to order anything special. I tried using Hershey's White Chips and even though the texture was wonderful...the flavor was a little off. I tasted the white chips alone and it was due to that. It was just what I had on hand.




I use Baker's White Chocolate squares. The taste is absolutely wonderful. I found mine at Wal-Mart. I never use the white chips anymore after making it with this white chocolate. I use the 6 ounce box for each batch.

vdrsolo Posted 9 Jun 2010 , 1:51am
post #60 of 126
Quote:
Originally Posted by mamawrobin

Quote:
Originally Posted by vdrsolo

What brand of grocery store white chocolate has anyone had good success with? I am not near a city and want to use the white chocolate version when I need it last minute...without having to order anything special. I tried using Hershey's White Chips and even though the texture was wonderful...the flavor was a little off. I tasted the white chips alone and it was due to that. It was just what I had on hand.



I use Baker's White Chocolate squares. The taste is absolutely wonderful. I found mine at Wal-Mart. I never use the white chips anymore after making it with this white chocolate. I use the 6 ounce box for each batch.




Thank you, exactly the info I was looking for! I will pick some up next time I go there. Do you use the Bakers squares for the regular chocolate version as well? If so, do you use semisweet? Thanks a bunch!!

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