Ever Try Covering A Cake With Chewed Bubble Gum?

Baking By Annabakescakes Updated 18 Mar 2012 , 2:41pm by QuiteContrary

Annabakescakes Posted 15 Mar 2012 , 1:33pm
post #1 of 9

Because that is what my MMF feels like. I normally use MFF, but I am covering dummies, and don't want to waste the good stuff icon_wink.gif It costs more to make, and is so good, and takes longer, so I thought i was being smart using MMF. icon_rolleyes.gif

The recipe i used was:

1/4 cup solid shortening
4 TBS water
1 bag marshmallows
2 LBS powdered sugar
I omitted flavor, since it doesn't matter for the dummies.

It sticks to everything, stretches horribly, marks easily, and crinkles when I try to smooth it. The marks and tears actually buff out amazingly well, but there were thin spots all over when I buffed it with my fingers, and I want to do a quilted look with out the styrofoam showing through icon_mad.gif

What can I do to fix this? Tylose is all I can think of, or more powdered sugar...

Please help! I tore it off twice now, and I have 5 batches already made up to do dummies icon_cry.gif

8 replies
kimebarnes Posted 15 Mar 2012 , 2:00pm
post #2 of 9

i would think more powdered sugar mine calls for a little less water and i only use the solid shortening to grease my hands and the counter. did you let it sit for 24 hours mine is usually better the second day

Annabakescakes Posted 15 Mar 2012 , 2:10pm
post #3 of 9

I will try kneading in more, I got the recipe from all recipes, I don't know why I didn't look here, except for their search engine stinks and recipe organization stinks... (I guess I remembered why, after all)

I made it yesterday afternoon. I guess I can wait a little longer, too.

Thank you.

debidehm Posted 15 Mar 2012 , 6:02pm
post #4 of 9

A marshmallow fondant recipe a cake designer friend gave me has worked for me every time and never gave me grief, and not too expensive to make.

8 oz. mini marshmallows
2 TBLS. water

1 lb. powdered sugar

Put the m.m. in a microwavable bowl with the water. Micro on high for 1 minute, take out and stir to make sure m.m.'s are melted. Once melted mix into the powder sugar and mix...I put it on the counter and start kneading (make sure your hands are greased). If too dry, add more shortening to your hands and knead into the fondant. Too sticky...just add a little more powdered sugar...a little at a time.

Wrap in plastic wrap and let it rest before using.

cheatize Posted 15 Mar 2012 , 11:14pm
post #5 of 9

I only use 1-2 T. water per bag of marshmallows.

Annabakescakes Posted 16 Mar 2012 , 1:48am
post #6 of 9

I feel so stupid! That dumb recipe had 4 3/4 stars! I am sickened I fell for it, I only wasted about $10 but I wasted about 4 hours and that ticks me off! I am going to make a marshmallow and powdered sugar mess and knead it in...see what happens.

TinkerCakes Posted 16 Mar 2012 , 2:05am
post #7 of 9

I only use 2 tbls water and I find that I don't need the full 2 lbs of PS, usually a pound and 1/2.
I only use a little shortening to grease my hands and when I wrap it up.
Good luck!

debidehm Posted 16 Mar 2012 , 2:07am
post #8 of 9

I had looked up recipe after recipe for fondant, bought all the "extras" some required, and none of them worked...either too lumpy, or had some funkiness going on with it, etc. In frustration, I asked a friend who has decorated cakes for years if she could give me a good recipe to use, and it was great (the recipe I posted above). 1st batch came out perfect, as did every batch after. I've never tried any store bought brands, and doubt I ever will. icon_biggrin.gif

QuiteContrary Posted 18 Mar 2012 , 2:41pm
post #9 of 9
Originally Posted by Jason-Lisa

I only use 2 tbls water and I find that I don't need the full 2 lbs of PS, usually a pound and 1/2.
I only use a little shortening to grease my hands and when I wrap it up.
Good luck!

I agree. Use less water and shortening. That will make it less sticky and stretchy.

Quote by @%username% on %date%