cylstrial Posted 10 Feb 2010 , 2:29pm
post #1 of

Hi Everyone!

I have a few questions about MFF.

1. Which recipe do you prefer? A or B?
2. Have any of you have success with cutting this recipe in half?
3. How much fondant does the original recipe yield? (Or specify if you did cut the recipe in half).

A. http://cakecentral.com/recipes/3663/michele-fosters-delicious-fondant
B. http://cakecentral.com/recipes/7432/michele-fosters-updated-fondant

Thank you all so much!

I used one of these recipes once. I think I quartered it though and it just didn't turn out. So anyway, I was just wondering!

22 replies
_Jamie_ Posted 10 Feb 2010 , 2:33pm
post #2 of

1. I use her updated version with the 2 tbsp measurements.
2. No, haven't tried it. It stores nicely.
3. I have covered two 6" rounds, two 10" rounds, and one 8" round with one batch, and had enough left over for probably another 10" round. But I roll to 1/16th of an inch.

AngelaM Posted 10 Feb 2010 , 2:48pm
post #3 of

1. I use B.
2. Haven't cut the recipe, fondant is a bit of a chore to make so I prefer to make the full batch since it stores so well.
3. It gives me about 4.5 lbs of finished product.

cylstrial Posted 10 Feb 2010 , 7:56pm
post #4 of

Thank you both for your answers

So I'm concerned that all of the powdered sugar won't fit into my KA. I just have a regular 4.5 qt.

Do you use the 4.5 qt and if so, do you have any trouble?

Thanks again!

AngelaM Posted 10 Feb 2010 , 8:02pm
post #5 of

It only fills up my 6 quart a little more than half way. I think you'll be fine.

cylstrial Posted 10 Feb 2010 , 8:05pm
post #6 of

Ok! Sounds good! Thanks again!

mamawrobin Posted 10 Feb 2010 , 8:16pm
post #7 of
Quote:
Originally Posted by cylstrial

Thank you both for your answers

So I'm concerned that all of the powdered sugar won't fit into my KA. I just have a regular 4.5 qt.

Do you use the 4.5 qt and if so, do you have any trouble?

Thanks again!




It will fit just fine. Before I got my KA I had a Sumbeam with a 4.5 and it worked just fine. BTW I use the updated receipe that uses 3 TBSP gelatine, 3 TBSP glycerine etc. You will love this receipe. It is hands down the best I've ever used.

doofusmongerbeep Posted 10 Feb 2010 , 8:21pm
post #8 of

So....stupid question about this recipe.

Since it calls for cream, doesn't that mean is has to be refrigerated?? I always worry that recipes that call for an ingredient that normally goes in the fridge will go bad if left out...

AngelaM Posted 10 Feb 2010 , 8:23pm
post #9 of

The high sugar to dairy ratio acts as a preservative so the final product can be left at room temperature without spoiling.

doofusmongerbeep Posted 10 Feb 2010 , 8:29pm

Ah, ok! Many thanks. icon_smile.gif

2SchnauzerLady Posted 10 Feb 2010 , 8:36pm

Cylstrial - I have the same size KA and I make MFF in it all the time - works well with room to spare. I freeze my leftovers - wrapped really well in plastic wrap and a tupperware container - comes out great.

Sweet_Kakes Posted 10 Feb 2010 , 9:01pm

I am wondering how you store the mmf at room temp and how long will it last? Can it be stored in the frig and for how long?

AngelaM Posted 10 Feb 2010 , 9:05pm
Quote:
Originally Posted by shawnajimenez

I am wondering how you store the mmf at room temp and how long will it last? Can it be stored in the frig and for how long?




First just to clarify, we're not talking about MMF (marshmallow fondant) we're talking about MFF (Michele Foster's fondant).

That being said, it will store for months at room temperature in the pantry. It needs to be wrapped tightly in plastic wrap and then placed in a ziploc bag or tupperware.

tigerhawk83 Posted 11 Feb 2010 , 12:40am

I make half batches all the time because I don't do fondant cakes often - the recipe works fine. Just be a little careful with the microwave times - smaller recipes don't need to cook quite as long, particularly melting the gelatin in liquid.

I read Michele's comments - I've used milk, I've used water, I've used all butter, I've used all shortening - it always comes out fine regardless.

My only other comment (as an amateur) - the resting phase is crucial. I always think it doesn't feel right when it is first mixed - but after it sits overnight, it always looks and works better.

JulieMN Posted 11 Feb 2010 , 2:48am

I've read great things about this fondant, but had not had the chance to find the recipe. Thanks so much for posting the links!

cylstrial Posted 11 Feb 2010 , 9:22pm

Thanks again everybody! I really appreciate all your help! I'll be making a batch soon!

MBalaska Posted 12 Aug 2013 , 1:31am

Quote:

Originally Posted by cylstrial 

A. http://cakecentral.com/recipes/3663/michele-fosters-delicious-fondant
B.
http://cakecentral.com/recipes/7432/michele-fosters-updated-fondant

recipe for MFF on Cake Central.  Took me a while to find it on the website, so I'm putting it on my threads so it's handy.    sounds nice.

milkmaid42 Posted 12 Aug 2013 , 2:01am

From the comments here it would appear that either version works well. I use the 2 T. version. If I have another cake due relatively soon, I'll just wrap the leftover well in plastic and place in a zip loc bag and store it in the refrigerator. I always make the white chocolate version, (for workability), and flavor it with Lorann's cheesecake flavoring. If  I don't have enough for a new project, I just add it to what I've already made. I absolutely love it and it is wonderful to have it on hand. Some days I make up a batch or two and store them in the freezer. One of these days I'll have to try a different flavoring, but meanwhile I can't see "fixing something that ain't broke". And yes, it does make about 4 1/2 lbs.

 

Jan

sixinarow Posted 12 Aug 2013 , 2:16am

AHow does it hold up in humidity?

milkmaid42 Posted 12 Aug 2013 , 1:45pm

I live in Missouri where we have a relatively high humidity. I keep the AC on in my cake room and transport in my SUV with the AC cranked up as high as it will go. I don't know how it  would react without these provisions.I do put it over ganach instead of BC which I believe really helps. I think these precautions would be the same for any brand of fondant.

 

Perhaps others will have more experience.

 

Jan

sixinarow Posted 12 Aug 2013 , 7:27pm
Quote:
Originally Posted by milkmaid42 

I live in Missouri where we have a relatively high humidity. I keep the AC on in my cake room and transport in my SUV with the AC cranked up as high as it will go. I don't know how it  would react without these provisions.I do put it over ganach instead of BC which I believe really helps. I think these precautions would be the same for any brand of fondant.

 

Perhaps others will have more experience.

 

Jan

We're neighbors! ;) I'm in Kansas, so the humidity is killer. I can't use mmf in the summer and switched to using Jennifer Dontz' fondant recipe. It holds up well, I just find it a bit too soft. I use ganache also, I think I'll give this one a try and see if I like it better.

Danilou Posted 12 Aug 2013 , 10:11pm

I always make this recipe by hand. I don't want to burn out my mixer. (Especially since its not my mixer, it's my MIL's

milkmaid42 Posted 13 Aug 2013 , 3:35am

Howdy, neighbor!  When you said we're neighbors, I was picturing someone just down the winding country road from me. As much as I travel nowadays, Kansas sounds like it is a world away. (I've lived in many places in the course of my life, so it's not like I've stayed where I started), but I'm certainly happy here and never want to move again.

Let me know how you like MFF. I can't rave enough about it. And as far as humidity goes, it is nothing like it was when I lived in Hawaii. But it certainly isn't like the dry desert air I "enjoyed" when living in Arizona. (Yeah, it's dry, but so is an oven in which you bake cookies!)

 

Jan

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