can anyone help me... I just made mmf for the first time.. very easy..
what I need to know is, how can I get it to be white/white.. for a wedding
cake in september... thanks
There is a white white you can add to it. It's a Wilton product. Im not at home right now to look at it and give you the exact name, sorry.
thanks.. I will ask at Michael's... I think I seen it by the vanilla.
also, (I have read this but haven't experienced it) make sure you don't over nuke your marshmallows, I've heard that can give them a darker color. And of course, if you're using any flavorings, make sure they're clear.
thanks.. was not aware of that.. great tip
I melt my marshmallows over low heat on the stove (just until melted) and use clear vanilla. I get white-white MMF every time so you can always try that if you can't find the white color at Michael's.
great, I will try this.. thanks
mkm25... I love your purse cake.. great work
Michele Foster's MFF is much whiter than the MMF. It uses glucose rather than marshmallows.
therese - thanks! Actually, now that I think about it, that was MMF!
dsilvest..not to sound dumb... where do you get Michele Foster fondant in canada??? I have never seen it at Michael's
I make it.
Here is the recipe that I use. I have made some subtle substitutions.
1 tbsp geletin
1/4 cup water
1/2 cup glucose
1 tbsp glycerine
2 tbsp shortening
1 tsp clear flavouring of your choice
7-8 cups powdered sugar
I put the water into a glass measuring cup and sprinkle on the geletin. I let it sit for about 3-5 minutes and then microwave it for about 10 seconds. Then I add the glucose or white cornsyrup, glycerine and shortening. I microwave it for about 1 minute and stir any shortening that has not melted until it has all mixed in.
Put 6 cups of powdered sugar into your kitchenaid mixer or a large bowl and pour in the liquid while it is mixing on low.
I put a cup of powdered sugar on the counter and pour the mixture on it. I then knead it until smooth. If it is really sticky and soft I add a bit more sugar.
At this point I make it into a ball, cover it with shortening and let it rest. After several hours or the next day I knead it again. If it is really sticky I knead in a bit more powdered sugar. I don't use all of the 8 cups very often.
I find with the use of water and shortening the fondant comes out whiter than the MMF.
Here is the link for the exact MFF recipe