Mff Meltdown!

Baking By AXOCutie143 Updated 13 Jul 2010 , 5:34pm by mamawrobin

AXOCutie143 Posted 12 Jul 2010 , 5:47pm
post #1 of 25

I made a batch of white chocolate MFF for a cake this weekend for the first time. I followed the recipe to the letter, and it came out PERFECT. I let it rest overnight (wrapped in oil plastic wrap like the recipe says), and when I went to use it was HORRIBLE. Dry, cracking, sticking to the rolling pin, every problem in the book. I tried kneading in some glycerin but I finally got fed up and threw the whole batch away and used some Satin Ice I already had from another cake to cover this one. I'm so frustrated, what did I do wrong???

24 replies
mamawrobin Posted 12 Jul 2010 , 6:22pm
post #2 of 25

I use this recipe exclusively. It requires a lot of kneading the first time and a lot of cornstarch for rolling. The more cornstarch ya use the better. I'm not joking...this fondant loves cornstarch and works perfectly if you use it. I have trouble with it if I don't use cornstarch. Too bad that ya threw it out.
That stuff taste amazing. I'd rather have it than cake. thumbs_up.gif

AXOCutie143 Posted 12 Jul 2010 , 7:30pm
post #3 of 25

I know, it tasted DELICIOUS. I wanted to just eat it! icon_wink.gif I will definitely try to make it again soon and use lots of cornstarch when rolling, I wanted it to work so desperately!

mamawrobin Posted 12 Jul 2010 , 7:51pm
post #4 of 25
Quote:
Originally Posted by AXOCutie143

I know, it tasted DELICIOUS. I wanted to just eat it! icon_wink.gif I will definitely try to make it again soon and use lots of cornstarch when rolling, I wanted it to work so desperately!




Do give it another try. I'm not joking when I say it's the absolute most "user friendly" fondant I've ever used. The pliability and workability of this fondant never ceases to amaze me. And...I ain't joking about the cornstarch either. This stuff LOVES cornstarch. I had to make a trip to Wal-Mart the other morning at 2:20 AM to buy cornstarch icon_lol.gif I was working on a birthday cake for my son-in-laws niece and ran out of cornstarch. From experience I knew the MFF would be a problem if I didn't have any so I didn't even try anything else. Don't be afraid of using too much either...I've yet to be able to use too much no matter how much I've used. LOL

sorry you had the trouble with it that you did.

eatcake09 Posted 12 Jul 2010 , 9:18pm
post #5 of 25

what is the recipe for the chocolate MMF

AXOCutie143 Posted 13 Jul 2010 , 12:43am
post #6 of 25
Quote:
Originally Posted by mamawrobin

Quote:
Originally Posted by AXOCutie143

I know, it tasted DELICIOUS. I wanted to just eat it! icon_wink.gif I will definitely try to make it again soon and use lots of cornstarch when rolling, I wanted it to work so desperately!



Do give it another try. I'm not joking when I say it's the absolute most "user friendly" fondant I've ever used. The pliability and workability of this fondant never ceases to amaze me. And...I ain't joking about the cornstarch either. This stuff LOVES cornstarch. I had to make a trip to Wal-Mart the other morning at 2:20 AM to buy cornstarch icon_lol.gif I was working on a birthday cake for my son-in-laws niece and ran out of cornstarch. From experience I knew the MFF would be a problem if I didn't have any so I didn't even try anything else. Don't be afraid of using too much either...I've yet to be able to use too much no matter how much I've used. LOL

sorry you had the trouble with it that you did.




Thanks for all your tips. We went grocery shopping tonight and I got all the ingredients to make it again. I plan on using my pillow pans for the first time in the net few weeks and I'm going to give MFF another shot!

vickymacd Posted 13 Jul 2010 , 12:53am
post #7 of 25

Would either of you please post the recipe? I use the standard MMF recipe, not the white chocolate one. I'm so curious about what you are talking about. thank you in advance!

mamawrobin Posted 13 Jul 2010 , 1:16am
post #8 of 25
Quote:
Originally Posted by vickymacd

Would either of you please post the recipe? I use the standard MMF recipe, not the white chocolate one. I'm so curious about what you are talking about. thank you in advance!




Do you the standard MMF recipe? We are talking about MFF white chocolate version. MFF is Michele Foster's fondant...not marshmallow fondant. You can go to recipes and type Michele Foster's fondant in the search box and it will pop right up for you. thumbs_up.gif

It is my absolute favorite fondant. I'm eating a handful of it right now. icon_lol.gif

vickymacd Posted 13 Jul 2010 , 1:20am
post #9 of 25

Thank you for responding so quickly! I've heard about hers but now want to try it since you are eating it just like that! Even MMF isn't something I'd eat up like it is. Thanks for the recommendation!

mamawrobin Posted 13 Jul 2010 , 1:26am
post #10 of 25
Quote:
Originally Posted by AXOCutie143

Quote:
Originally Posted by mamawrobin

Quote:
Originally Posted by AXOCutie143

I know, it tasted DELICIOUS. I wanted to just eat it! icon_wink.gif I will definitely try to make it again soon and use lots of cornstarch when rolling, I wanted it to work so desperately!



Do give it another try. I'm not joking when I say it's the absolute most "user friendly" fondant I've ever used. The pliability and workability of this fondant never ceases to amaze me. And...I ain't joking about the cornstarch either. This stuff LOVES cornstarch. I had to make a trip to Wal-Mart the other morning at 2:20 AM to buy cornstarch icon_lol.gif I was working on a birthday cake for my son-in-laws niece and ran out of cornstarch. From experience I knew the MFF would be a problem if I didn't have any so I didn't even try anything else. Don't be afraid of using too much either...I've yet to be able to use too much no matter how much I've used. LOL

sorry you had the trouble with it that you did.



Thanks for all your tips. We went grocery shopping tonight and I got all the ingredients to make it again. I plan on using my pillow pans for the first time in the net few weeks and I'm going to give MFF another shot!




good for you...I do hope all goes well this time and you're able to see just how good it is to work with.

vickymacd Posted 13 Jul 2010 , 1:27am
post #11 of 25

Chttp://cakecentral.com/recipes/7446/michele-fosters-fondant

Can you please tell me if THIS is the recipe? It looks as if there is an original recipe and then this one.

AXOCutie143 Posted 13 Jul 2010 , 1:33am
post #12 of 25

I used the one that says "Updated", I think that's her most recent recipe.

AXOCutie143 Posted 13 Jul 2010 , 1:35am
post #13 of 25

Also, I used milk instead of cream. Could that have affected the consistency of my fondant?

mamawrobin Posted 13 Jul 2010 , 1:39am
post #14 of 25
Quote:
Originally Posted by AXOCutie143

Also, I used milk instead of cream. Could that have affected the consistency of my fondant?




I doubt it. You can use water in this recipe if you like. I always use half and half so that my fondant is white. I find that using heavy cream will make it a little "off white" in color. I have made it with crisco in place of the butter and water in place of the milk and no vanilla just to cover dummies and it turned out just fine as far as the look and the workability. I meant to ask before what kind of white chocolate did you use?

AXOCutie143 Posted 13 Jul 2010 , 1:41am
post #15 of 25

I forget the brand but it was pre-portioned into 1 oz squares. Tonight I bought actual white chocolate chips, thinking maybe that was an issue too.

mamawrobin Posted 13 Jul 2010 , 1:46am
post #16 of 25
Quote:
Originally Posted by vickymacd

Chttp://cakecentral.com/recipes/7446/michele-fosters-fondant

Can you please tell me if THIS is the recipe? It looks as if there is an original recipe and then this one.




I cannot get the link to open for me. I don't know which one that I use but I use the one that calls for 3 TBSP. glycerin, 3 TBSP gelatin, 3 TBSP butter etc. instead of the one that calls for only 2 TBSP of the glycering, gelatin and butter. If this helps. The recipe that I use also says to heat the gelatin mixture in the microwave rather than the double boiler.

mamawrobin Posted 13 Jul 2010 , 1:50am
post #17 of 25
Quote:
Originally Posted by AXOCutie143

I forget the brand but it was pre-portioned into 1 oz squares. Tonight I bought actual white chocolate chips, thinking maybe that was an issue too.




Hate to tell you this since you bought the "chips" tonight but the Baker's "squares" are much better. UNLESS you bought something other than "white premier chips" by Nestle or Hershey. These are like candy melts really...no white chocolate at all. The baking white chocolate squares actually do have cocoa butter in them which makes it as real of a chocolate as white chocolate gets. The White Premier chips gave it a funny flavor to me...but I have used them with good results, as far as the performance of the fondant goes.

AXOCutie143 Posted 13 Jul 2010 , 2:01am
post #18 of 25

I'm pretty sure I used the Bakers Squares last time. No big deal, I can pick some up. I got the Nestles "Morsels" this time I believe.

mamawrobin Posted 13 Jul 2010 , 2:45am
post #19 of 25
Quote:
Originally Posted by AXOCutie143

I'm pretty sure I used the Bakers Squares last time. No big deal, I can pick some up. I got the Nestles "Morsels" this time I believe.




Believe me the Baker's is much better than the "white chips". The chips don't melt very well either.

AXOCutie143 Posted 13 Jul 2010 , 3:00am
post #20 of 25

Do you microwave the squares before adding them to the corn syrup, or melt them when you melt the butter?

mamawrobin Posted 13 Jul 2010 , 3:33am
post #21 of 25
Quote:
Originally Posted by AXOCutie143

Do you microwave the squares before adding them to the corn syrup, or melt them when you melt the butter?




I cut the squares into pieces and add them to the syrup, glycerin, vanilla and butter before microwaving......I don't melt them seperately. The 2 minutes that you heat this mixture with the gelatin is sufficient to melt the chocolate.

You did strain this syrup/gelatin mixture through a cloth...right? If I don't strain through a cloth I get "solids" in the fondant. did that once and ruined the entire batch...LOL... I use cheesecloth or an old t-shirt that I cut up for this purpose. ewww...and I ALWAYS wear gloves because this stuff is so sticky..and I cannot stand something sticky on my hands... icon_lol.gif

vickymacd Posted 13 Jul 2010 , 10:56am
post #22 of 25

mamawrobin~ I guess that's why I was confused with the recipe....
her updated recipe calls for the 3 tbls. ingredients not the 2 that you say you use, but it also calls for microwaving it. The updated version calls for the 3 T. measurements.

I believe the other poster said she used the updated version which is the 3 T. recipe. Maybe that's what's wrong.

mamawrobin Posted 13 Jul 2010 , 12:20pm
post #23 of 25
Quote:
Originally Posted by vickymacd

mamawrobin~ I guess that's why I was confused with the recipe....
her updated recipe calls for the 3 tbls. ingredients not the 2 that you say you use, but it also calls for microwaving it. The updated version calls for the 3 T. measurements.

I believe the other poster said she used the updated version which is the 3 T. recipe. Maybe that's what's wrong.




NO...I DO use the 3 TBSP....recipe.......sorry for the confusion thumbs_up.gif I have made both but I prefer the 3 TBSP. Updated version. Read my post at the top of this page icon_smile.gif

vickymacd Posted 13 Jul 2010 , 1:12pm
post #24 of 25

Thank you so much for clearing that up! Will try it this weekend!

mamawrobin Posted 13 Jul 2010 , 5:34pm
post #25 of 25
Quote:
Originally Posted by vickymacd

Thank you so much for clearing that up! Will try it this weekend!




You're welcome. thumbs_up.gif

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