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MFF corrected - Page 2

post #16 of 20
Quote:
Originally Posted by Sugarflowers View Post

I did ask for the incorrect recipe to be deleted. I don't know why it hasn't been. I also cannot make any changes to it.

Thanks for letting me know. I'll keep working on it.

Michele

Ahhhhhh.....  This was me -- unsuspecting poor me.  LMAO!!!!!  I think the corrected recipe is the 222 and not the 333 so I'm gonna try it again and I'm very hopeful that it will not tear!!!  Thanks Michele so much for posting the recipe!

 

Jamie:mischeivous:

post #17 of 20

Michele Foster's  Glycerin  Fondant

  • 1/2 cup Heavy Cream
  • 3 Tbsp. unflavored Gelatin
  • 1 cup  Corn Syrup
  • 3 Tbsp. Butter
  • 3 Tbsp. Glycerin
  • 2  tsp. clear Vanilla   (reg. vanilla gives an ivory color)
  • dash  Salt
  • 3 1/2 lbs. Powdered Sugar Approximately

 

 

Michelle Foster,

this is the recipe (above)  that I copied from this CC website.

 

 

But are you saying that it should actually be this recipe below?

 

Michele Foster's  Glycerin  Fondant

  • 1/2 cup Heavy Cream
  • Tbsp. unflavored Gelatin
  • 1 cup  Corn Syrup
  • Tbsp. Butter
  • Tbsp. Glycerin
  • 2  tsp. clear Vanilla   (reg. vanilla gives an ivory color)
  • dash  Salt
  • 3 1/2 lbs. Powdered Sugar Approximately
~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Flowers
(1 photos)
Halloween
(4 photos)
Fishing / Hunting
(12 photos)
Reply
post #18 of 20
Huh. I always used the 333, but it stopped working. I switched to purchased fondant.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #19 of 20
Quote:
Originally Posted by MBalaska View Post
 

Michele Foster's  Glycerin  Fondant

  • 1/2 cup Heavy Cream
  • 3 Tbsp. unflavored Gelatin
  • 1 cup  Corn Syrup
  • 3 Tbsp. Butter
  • 3 Tbsp. Glycerin
  • 2  tsp. clear Vanilla   (reg. vanilla gives an ivory color)
  • dash  Salt
  • 3 1/2 lbs. Powdered Sugar Approximately

 

 

Michelle Foster,

this is the recipe (above)  that I copied from this CC website.

 

 

But are you saying that it should actually be this recipe below?

 

Michele Foster's  Glycerin  Fondant

  • 1/2 cup Heavy Cream
  • Tbsp. unflavored Gelatin
  • 1 cup  Corn Syrup
  • Tbsp. Butter
  • Tbsp. Glycerin
  • 2  tsp. clear Vanilla   (reg. vanilla gives an ivory color)
  • dash  Salt
  • 3 1/2 lbs. Powdered Sugar Approximately

It seems that way...  All I know is that I tried the 333 and it didn't work.  It was soft so I thought I made it work.  Per the instruction, I stuck it in the fridge for overnight but it never hardened up.  Thinking it's ok, I took it out, kneaded, and since it was soft, I thought it was awesome but when I used it to cover the cake, it tore like crazy.  I mean, just tore.  It was not hard or dry but soft -- and it still tore.  So, I'm gonna try the 222 but in smaller batch...

post #20 of 20
I tried the 333 recipe and had a tearing issue and actually tried it with the 222 and had the same result. I found a slightly modified version of this recipe on www.eatnowcrylater.com in her frostings. She has a video tutorial as well. It turned out beautifully.
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