p0ppy_s33d Posted 16 May 2013 , 9:04pm
post #1 of

AI'm just starting out..so far I've been doing cake pops and buttercream covered cakes, but my cousins birthday is coming up and she wants a pink leopard print cake. I made MMF and I've used it for decorations with no problems but when it comes to covering a cake...well, that's a different story. It seems to be too sticky, so ill add more powdered sugar or cornstarch but then it gets too dry. I try to cover cakes and it cracks. If I try before I add more dry ingredients it sticks to itself, or me, or the counter... Help!!!

14 replies
bsy bug Posted 16 May 2013 , 9:31pm
post #2 of

Try adding store bought fondant to your homemade MMF.  Sounds like you are having a texture problem, and this will help.  It will still taste fine.  Good luck.

p0ppy_s33d Posted 16 May 2013 , 9:38pm
post #3 of

A

Original message sent by bsy bug

Try adding store bought fondant to your homemade MMF.  Sounds like you are having a texture problem, and this will help.  It will still taste fine.  Good luck.

Could I do a mix of gum paste and MMF? I have gum paste powder that I have yet to do anything with

eatmycakebaby Posted 16 May 2013 , 9:39pm
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what MMF recipe are you using to make your MMF... it sounds like to much H2o or something

bsy bug Posted 16 May 2013 , 10:00pm
post #5 of

Gumpaste will make your MMF harden, and that's not what you want to cover your cake.  I agree with eatmycakebaby, sounds like too much liquid.

eatmycakebaby Posted 16 May 2013 , 10:09pm
post #6 of

also with this crazy weather we are having here in NC cold mornings+hot afternoons+cold nights it depends on what day and what time of day I make my fondant also... try this

 

16oz Marshmallows

1TBS of water

2tea flavoring

2lb bag powder sugar

pinch of salt

 

it make appear to be dry but wrap it up and let it set for a few hows than kneed it it will soften beautifully. 

 

also sometimes its still to soft after cutting out 1tbs so I just let if sit for like 30mins in a pill of powder sugar than I start rolling it. 

p0ppy_s33d Posted 16 May 2013 , 10:17pm
post #7 of

AIt's a recipe by Wilton. I haven't made a full batch so I scaled everything down. Maybe I'm not measuring right...? I'll try less liquids.

While I have y'all's attention...I made these margarita cakepops for my cousin an they turned out great, I was wanting to put them on our site sell but we dipped the cake balls in lime juice concentrate and since we are working under the Texas Cottage Food Law I wasn't sure if it was okay. I know fruit preserves are okay, but concentrate?

p0ppy_s33d Posted 16 May 2013 , 10:21pm
post #8 of

A

Original message sent by eatmycakebaby

also with this crazy weather we are having here in NC cold mornings+hot afternoons+cold nights it depends on what day and what time of day I make my fondant also... try this

16oz Marshmallows 1TBS of water 2tea flavoring 2lb bag powder sugar pinch of salt

it make appear to be dry but wrap it up and let it set for a few hows than kneed it it will soften beautifully. 

also sometimes its still to soft after cutting out 1tbs so I just let if sit for like 30mins in a pill of powder sugar than I start rolling it. 

I live on the Texas coast and its been pouring rain in the morning and night then hot in the afternoon. I didn't even take the weather into consideration...like I said, I'm still learning :)

Ill try that recipe later and hopefully will get good results

sixinarow Posted 16 May 2013 , 10:32pm
post #9 of

I coat mine in a thick coat of crisco before I wrap it in saran wrap and let sit overnight. It helps with the elasticity. Humidity does crazy things to mmf. thumbsdown.gif

p0ppy_s33d Posted 16 May 2013 , 10:39pm

A

Original message sent by sixinarow

I coat mine in a thick coat of crisco before I wrap it in saran wrap and let sit overnight. It helps with the elasticity. Humidity does crazy things to mmf. thumbsdown.gif

I put mine in a small airtight container and let it sit overnight in the fridge. Is that okay? It has been horribly humid here :/

eatmycakebaby Posted 16 May 2013 , 10:40pm

LOL well I cant help you here but good luck with the MMF and yes rain is a beast on fondant.. when I first started it was trail and error also but in time you will get better

eatmycakebaby Posted 16 May 2013 , 10:42pm
Quote:
Originally Posted by p0ppy_s33d 


I put mine in a small airtight container and let it sit overnight in the fridge. Is that okay?
It has been horribly humid here :/

that may be where the problem is........... I have never but mine in the fridge cause when it comes back up to room temp it is going to make water.  Just wrap it in some plastic wrap and let it sit in the cover cause it will be cooler than the counter top

sixinarow Posted 16 May 2013 , 10:45pm

I don't store mine in the fridge. I store it in an airtight container in my pantry or even on the counter top. Not saying you can't, but I don't. I always refrigerate my finished mmf cake though. I feel like it helps stiffen or set the mmf. Before anyone flames me, I know that is a source of debate, but I live in hot, humid Kansas and it works well for my cakes! icon_smile.gif But before you roll it, might mess with the texture. Definitely coat it with crisco.

p0ppy_s33d Posted 16 May 2013 , 10:59pm

ACrisco, saran wrap, new recipe, no refrigeration, and hopefully less rain! Thank y'all so much!!! I'll have to buy some more powdered sugar, seeing as how I've used it all, then ill try again :)

Crissa Posted 28 May 2013 , 6:43pm

Hi p0ppy - I live on the TX gulf coast too and do the same w/ my MMF - crisco, saran wrap (double and sometimes triple wrap) and air tight container - no refrigeration.  After making it, I always let it sit at least overnight before using it.  Also, I try to color several days in advance.  I've had problems w/ humidity too, so I've been playing around w/ a new fondant - MFF - Michelle Foster's Fondant.  So far I love it!  It's a little more involved than the MMF, but you can flavor it any way you want and, IMO, it went on the cake a lot better.  HTH!
 

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