Hi Everyone (it's my first post on CC!),
2 Quick questions, hopefully someone can answer right away! I've only got one pan for the 2nd tier of the cake I'm doing, and the mix I'm using is enough for both layers.
I'm wondering if the batter will stay functional until the first layer is baked (under 30 minutes-ish)?
Is there something I can do to help it stay more active?
Also: Rhonda's MMF.
I made a batch last night and it was looking good! Today I had to tweak the colour, adding a bunch more pink/burgundy to the previous purple.
After mixing in the additional colour, the MMF is quite a bit softer, and pulling apart easily, like gum chewed too long, sort of.
Did the additional Crisco used in kneading in the extra colour make this happen?
I kneaded in more confectioners sugar and am letting it rest, but it still feels pretty soft.
Anything I can do other than what I've done? Am I going to have a hellish time getting it rolled and on the cake tonight?
Yes you can keep the batter until your pan is available. I suggest it go in the frig,
As for the icing - I'm don't know that recipe but I would guess yes, the extra shortening, the working/kneading *and* the coloring itself, is what softened the MMF.