Hi! I want to make a book cake for this weekend and wondered if there is something I can add to MMF to make it stiffer (other than mixing it with gumpaste). The MMF will overlap the cake and I don't want it to sag down the side. Also, if anyone has any pointers for a book cake, feel free to share them!
I don't know what colors you are using....but this happened to me by accident.
I made chocolate mmf....the first time ever.....and didn't know that I should reduce the powdered sugar because of adding the cocoa powder so I kneaded in the entire 2lb bag...the result was a very very sturdy fondant after it set...I actually had to use a sharp knife and a wee bit of a sawing action to cut the cake...it wasn't like rock hard but more like just tough. It tasted great though...like tootsie roll...
With MMF, you can get the rock hard fondant and don't add anything else than sugar. Simply kneed as much PS as you can. If you are going after the "rock hard" fondant, for example for decoration which should stand, warm your MMF in MW, and in still warm fondant kneed more sugar. You will need to work with the fondant when it is still warm - not hot, only warmer then usual - because else if you kneed too much PS, it loose the elasticity when cold.
Actually, you can use this with almost any homemade fondant. I use it when rushing a cake and when I don't start soon enough for the decorations to harden normally.