What Am I Doing Wrong With My Chocolate Mmf.
Decorating By Fahina Updated 20 Feb 2009 , 5:09am by Fahina
I follow Rhoda's Chocolate MMF to a 'T' and still no luck. It comes out like play dough...easily tears. I use the Hershey Unsweetened cocoa. Am I missing something? Do I need to use melted chocolate. Please help. I have a chocolate fondant covered cake tomorrow. Thanks for the help!
I don't recommend using melted chocolate. It makes the fondant crumbly and unusable. Here's the recipe I use:
http://janellscakes.blogspot.com/2008/08/fondant.html
Rhonda's recipe calls for 6 cups of powdered sugar and sometimes, depending on the weather, that's too much. I recommend starting with about 4 1/2 cups and adding more until it doesn't spread much when you let it sit a few seconds.
I don't recommend using melted chocolate. It makes the fondant crumbly and unusable. Here's the recipe I use:
http://janellscakes.blogspot.com/2008/08/fondant.html
Rhonda's recipe calls for 6 cups of powdered sugar and sometimes, depending on the weather, that's too much. I recommend starting with about 4 1/2 cups and adding more until it doesn't spread much when you let it sit a few seconds.
Thank you for the link.
Tammy
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