Smooth Bc Doesn't Equal Smooth Mmf! Why???!

Baking By AmbitiousBeginner Updated 2 Nov 2012 , 3:39am by DreamConfections

AmbitiousBeginner Posted 28 Oct 2012 , 2:43am
post #1 of 14

I just can't get a clean MMF covered cake.

I've read that if your bc looks good than the fondant should because it takes the shape of the bc covered cake underneath. I've watched tutorials online and read the advice here on CC, but I can't get it right. I'll work on the bc until it's smooth with sharp edges; it looks great! And then I ruin it with the MMF. The edges come out round and the sides aren't perfectly smooth/straight. This happens with different frostings.

Is it because I'm using homemade MMF? Is it that I should use ganache under the MMF?

The MMF tastes great, but I want it to make the cake look better, not worse. I use a recipe I got from CC:

7c. powdered sugar
16oz mini marshmallows
2-5Tbsp water
Crisco for kneading

Should the frosting be stiffer? I use frostings that spread smoothly and easily, is that why it won't keep sharp edges? I like their taste, so I don't want to just add powdered sugar. Suggestions? I cover cakes after taking the cake out of the fridge so the icing is hard.

If there's any other info that would be helpful for me to share, let me know. You can take a look at my photos to see what I'm referring to.

Thanks for any tips/advice. I'm excited to keep trying new techniques and ideas, but until I can get the basics right, my cakes won't look that great.

13 replies
LisaPeps Posted 28 Oct 2012 , 9:44am
post #2 of 14

I'd try using a commercially bought fondant. Whenever I made MMF, it was too stretchy and couldn't get it to roll out smooth. It always had little pock marks in it. It tastes nice but the performance of it is horrendous compared to store bought fondant.

I can't get the hang of using buttercream under fondant, so I went straight to ganache. It's amazing.

BakingIrene Posted 28 Oct 2012 , 9:27pm
post #3 of 14

Rolling a sheet of any material (any fondant, rolled buttercream, marzipan, you name it) over a cake will give you a rounded top edge, until you do the sharpening with tools.

You also need to do a lot of work after the fondant has been applied, to smooth it. There are plenty of tutorials if you search using google "how to smooth fondant"

elliespartycake Posted 28 Oct 2012 , 10:38pm
post #4 of 14

If your homemade MMF has pock marks all over it is because you did not knead the fondant long enough after it rested overnight. Sometimes I knead it for as long as 10 min. It will get smooth and pock mark free!

AmbitiousBeginner Posted 29 Oct 2012 , 6:31am
post #5 of 14

Thanks for the advice.

So far I just smooth it down a little at a time while I work my way around the cake, which is what I've seen, but I'll look for videos that give more details.

As for the kneading, I guess I definitely don't knead it enough. Will the kneading make the MMF cover the cake cleaner? Is it more manageable/get smoother finish?

Evoir Posted 29 Oct 2012 , 11:06am
post #6 of 14

Have you ever tried using a commercial fondant? That would help you analyse whether you have an issue with your MMF or if it's your technique for applying and smoothing fondant.

I do not use MMF, but I can always pick a cake covered in it, as it has a pock marked appearance. Its good to know that if you knead it for >10 minutes! Thanks for that insight, elliespartycakes.

MissMona Posted 29 Oct 2012 , 12:39pm
post #7 of 14

It sounds like you aren't working it after it's applied to the cake. Try Sharon Zambito's video, Flawless Fondant...and then maybe her topsy turvy video if you are interested in doing ganache. I think that will completely change the way you do this and the results. It did for me. Oh, and I use MMF...I don't have does need to be worked....but is least I believe it is, look at my photos and tell me if you can see pock marks. I hope not! icon_wink.gif

Dani1081 Posted 29 Oct 2012 , 12:46pm
post #8 of 14

If you are using buttercream under your fondant, chill your cake very WELL before you put on the fondant. I chill mine for hours, or overnight, roll out my fondant and when I am completely ready, I get the cake out of the fridge and cover it immediately with fondant. I then smooth the sides and work on the edge with my fondant smoother tools. With buttercream under your fondant it's really tough to not have a slight rounding of the corners.

cristina7 Posted 29 Oct 2012 , 11:16pm
post #9 of 14


AmbitiousBeginner Posted 1 Nov 2012 , 3:39am
post #10 of 14

Thanks again.  All these suggestions are very helpful.


After putting in all the time to fill and coat the cakes, and then decorating, I am definitely spending the least amount of time on working the MMF after I cover the cake, even though it makes the biggest difference.


I was thinking about giving up on fondant, but now I'm excited about practicing more to get the smooth clean look I'm hoping for.  THANKS!!!

Robert90 Posted 1 Nov 2012 , 7:28am
post #11 of 14

this is very helpful for womens who are living in home. they can easily to make it..

Oil press machine


zhengyi23 Posted 2 Nov 2012 , 3:29am
post #12 of 14

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zhengyi23 Posted 2 Nov 2012 , 3:30am
post #13 of 14

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DreamConfections Posted 2 Nov 2012 , 3:39am
post #14 of 14

I have trouble with MMF too.  Usually when putting it on the cake it tears.  I will no MMF, but I let it be known that I specialize in buttercream.  Most people in my area prefer BC anyway and I can make it as smooth as fondant.  I love the MMF for making characters and other details.  I call it adult play-doh.  Lol.


I want to get "the mat" from Sweet Wise.

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