Hi guys....I just posted my nautical themed cake and I just wanted to let you guys know that I have had the greatest results with MMF for this cake and I wanted to share my tips with those who have a hard time. (Like myself!)

So, I made the MMF a couple of days ago and it was too hard to work with so I microwaved it for 10 seconds. But then, for whatever reason. it got very dry very fast. I took a handful of Crisco and kneaded it in very well. It became so smooth, it rolled out like a dream (onto a corn-starched counter top).

I always get bumps and stuff on my fondant that I need to creatively hide, so this time, I put on the BC and smoothed it well....and then dampened the whole cake with a moistened paper towel. I dabbed it very gently just so the MMF would stick. So now I roll out the fondant, a little thicker than usual...a little more than a 1/4 of an inch....this made all the difference in the world!!!

Now, the trick to smoothing the fondant is to elevate the cake. I use large Crisco cans, right on my turntable....I put the fondant on the cake and let it hang as I turn the cake, I smooth and then trim, smooth and them trim. I use kitchen shears so that I could do it with one hand. I gently pulled in stubborn spots and it was very forgiving because of the crisco (it didn't dry out so quickly and crack). also, because it was thick.

I was just soooo please with all three cakes......that never happened to me before. So, I thought I would share. I'd love to hear if anyone else has any suggestions.

Thanks guys!!

Thanks for the tips It is easier to work with if you roll it thick. I haven't tried adding any crisco to a batch yet but after reading this, I might give it a go.

..You got it! I agree that elevation is the key to keep from getting those pesky wrinkles! I use a pizza cutter for trimming...lightly coated with constarch/powdered sugar mix!

Mine shrinks up too but I like that...epecially if it is a stacked cake because then a little bit of the cake board is exposed and gives me something to grasp onto, without messing up the cake....then I add a border, which covers it anyway!

You should have seen the first MMF cake I made. It was a cross and I cut it flush and just watched it shrink up! I had to add a triple border just to cover my mistake. It ended up looking really pretty though.

I have the shrinking problem too....I think that's just the nature of MMF...although Crisco tames it a bit....
I usually cut my boards about 1/4" smaller than the cake so you don't see it at all. Using a pizza cutter on an elevated cake, I would have nothing to press it on. Beaing aware of the shrinking fondant syndrome, I cut right below the board and it's usually a perfect length.

Adven
I would like to congratulate you on your amazing cakes, especially JACK IN THE PURPLE BOX I just can't get over it, love it love it love it. The shrinking of the marshmallow is my favorite part especially with the cakes I ve been trying lately. It has that spring back effect that makes life worth living loll (just kidding). I have one more little tip, when i make a silouhette or carved cake i add an extra half a bag of marshmallows to get the elastic effect, soooo great to see the fondant stick and wrap around the edges without any folds or excess.

Hey eye... anxious to peek at the nautical cake. I know what you mean about keeping the fondant a little thicker. My question about this is the response from the EATERS. Around here...they are so in love with BC, that the chewiness of the fondant isn't too popular yet. How long do you think an MMF cake can sit before getting too chewy to still pass the taste test?????? Do you keep your MMF canes covered until you deliver them?

Thanks for the tips...

Thanks for the tip, esp. the elevation one. How about some help with a square cake? I can use all the tips you have. Thanks again.

Thanks for the tips! After Christmas I'm gonna start experimenting with MMF. I've worked with fondant once in class and really liked it. I'm sure this has been asked but, flavor aside, how do the two compare?

Joe

Joe.....Wilton sucks. MMF is wonderful. Satin ice is wonderful...but pricey. Personal opinion.

I agree Phoov.. Satin Ice is wonderful, smooth and taste really good, but OMG the price!!! I've had many compliments on MMF .. thanks Adven68 for the tips on working with the MMF .. I'll have to try that too

adven,

Thanks so much for the tips. I have a three tier cake that I have to cover with MMF and I've only cover one cake...not including the Barbies and I'm not looking forward to it