Mmf Problems...please Help!

Baking By rebekah202003 Updated 19 Jul 2011 , 9:24am by rebekah202003

rebekah202003 Posted 17 Jul 2011 , 8:12pm
post #1 of 13

Hello everyone! I am new to making cakes but have made a few recently and they are turning out okay but I want them to look professional! I make my own MMF but it doesn't have the sleek professional finish I am wanting. Any tips? Also I have a great tasting BC frosting recipe but it is too runny, how can thicken it up? Thanks!

12 replies
Freedomx6 Posted 17 Jul 2011 , 8:41pm
post #2 of 13

I'm fairly new myself, but I use a hand held steamer on my finished fondant. It helps with any powdered sugar residue that may be left on the surface.

With the BC, you can cut back on the amount of liquid (milk, water, etc) that you use and that should thicken it. Or add more powdered sugar.

rebekah202003 Posted 18 Jul 2011 , 7:00am
post #3 of 13

Thanks! I will definitely try!

SarahL4683 Posted 18 Jul 2011 , 7:03am
post #4 of 13

Do you let your mmf rest overnight before using it? I make mine a day in advance, grease it up with crisco, wrap it in saran wrap and let it rest. The next day I knead it out and it's perfect.

rebekah202003 Posted 18 Jul 2011 , 7:22am
post #5 of 13

I hadn't been but I did this last time and it did turn out better than the rest so I will definitely be using this method from now on. Maybe I should try name brand powdered sugar instead of generic? I know some people swear by only using name brands but I'm on a tight budget lol. It just seems to tear easily and shows imperfections. I think maybe I just need to practice A LOT more icon_lol.gif

SarahL4683 Posted 18 Jul 2011 , 7:29am
post #6 of 13

I use generic powdered sugar and generic marshmallows and have no problems. You may just need to "tweak" your recipe a bit if it's tearing that easily. Is it really soft or really dry? It does practice but once you master it, it's so worth it. And it does help to knead it through really well before you roll it out. I also use a mat to transfer my mmf to my cake, mostly because that's how I learned to do it and if it's not broke, why fix it....

rebekah202003 Posted 18 Jul 2011 , 7:39am
post #7 of 13

I think that is what I'm going to do is just mess with the recipe. It isn't too soft but I think I'm drying it out with the powdered sugar while I'm rolling it so it doesn't stick to the counter. I saw this video for The Mat, thought about giving that a shot if I can't get the fondant to get any better. Just an idea and yeah if it isn't broke don't fix it!

butterfly831915 Posted 18 Jul 2011 , 8:30am
post #8 of 13

I have heard of the mats but where do you get them from?

SarahL4683 Posted 18 Jul 2011 , 3:37pm
post #9 of 13

country kitchen sweetart (fort wayne, indiana) has a few... i don't have "the mat" but i do have a mat... or 5. lol. I think Wilton even came out with a new non slip fondant mat (their original fondant mat was terrible, but the new one seems better, i have yet to try it though.) As for the fondant being dry, try working in a bit of shortening.

Freedomx6 Posted 18 Jul 2011 , 6:03pm
post #10 of 13

MMF will tear easily if you add too much powdered sugar. I never use the full amount it calls for in the recipe.

I use generic PS, but brand name marshmallows. PS and MM's cost twice as much at my local Kroger as they do at Walmart.

rebekah202003 Posted 18 Jul 2011 , 6:38pm
post #11 of 13

Here is the link for their website and they have a bunch of helpful youtube videos too. I am definitely going to try and cut back on the powdered sugar and I was considering trying to incorporate some Crisco. Thanks guys I love getting the tips!

Janellevg Posted 19 Jul 2011 , 7:35am
post #12 of 13

When I started making my own mmf I only used powdered sugar, mm and water. Now I have a different recipe that adds karo syrup, lemon juice, and vanilla. The karo syrup is suppose to make it easier to work with.. it seems to be better. And I always make it at least a day ahead of time and let it rest.

rebekah202003 Posted 19 Jul 2011 , 9:24am
post #13 of 13

That sounds interesting. How much Karo syrup do you add in? Actually do you have the recipe posted? If you do I'll have to give it a try.

Quote by @%username% on %date%