I made a batch of white chocolate MFF for a cake this weekend for the first time. I followed the recipe to the letter, and it came out PERFECT. I let it rest overnight (wrapped in oil plastic wrap like the recipe says), and when I went to use it was HORRIBLE. Dry, cracking, sticking to the rolling pin, every problem in the book. I tried kneading in some glycerin but I finally got fed up and threw the whole batch away and used some Satin Ice I already had from another cake to cover this one. I'm so frustrated, what did I do wrong???
I use this recipe exclusively. It requires a lot of kneading the first time and a lot of cornstarch for rolling. The more cornstarch ya use the better. I'm not joking...this fondant loves cornstarch and works perfectly if you use it. I have trouble with it if I don't use cornstarch. Too bad that ya threw it out.
That stuff taste amazing. I'd rather have it than cake. 
I know, it tasted DELICIOUS. I wanted to just eat it! 
I will definitely try to make it again soon and use lots of cornstarch when rolling, I wanted it to work so desperately!
I know, it tasted DELICIOUS. I wanted to just eat it!
I will definitely try to make it again soon and use lots of cornstarch when rolling, I wanted it to work so desperately!
Do give it another try. I'm not joking when I say it's the absolute most "user friendly" fondant I've ever used. The pliability and workability of this fondant never ceases to amaze me. And...I ain't joking about the cornstarch either. This stuff LOVES cornstarch. I had to make a trip to Wal-Mart the other morning at 2:20 AM to buy cornstarch 
I was working on a birthday cake for my son-in-laws niece and ran out of cornstarch. From experience I knew the MFF would be a problem if I didn't have any so I didn't even try anything else. Don't be afraid of using too much either...I've yet to be able to use too much no matter how much I've used. LOL
sorry you had the trouble with it that you did.
I know, it tasted DELICIOUS. I wanted to just eat it!
I will definitely try to make it again soon and use lots of cornstarch when rolling, I wanted it to work so desperately!Do give it another try. I'm not joking when I say it's the absolute most "user friendly" fondant I've ever used. The pliability and workability of this fondant never ceases to amaze me. And...I ain't joking about the cornstarch either. This stuff LOVES cornstarch. I had to make a trip to Wal-Mart the other morning at 2:20 AM to buy cornstarch
I was working on a birthday cake for my son-in-laws niece and ran out of cornstarch. From experience I knew the MFF would be a problem if I didn't have any so I didn't even try anything else. Don't be afraid of using too much either...I've yet to be able to use too much no matter how much I've used. LOL sorry you had the trouble with it that you did.
Thanks for all your tips. We went grocery shopping tonight and I got all the ingredients to make it again. I plan on using my pillow pans for the first time in the net few weeks and I'm going to give MFF another shot!
Would either of you please post the recipe? I use the standard MMF recipe, not the white chocolate one. I'm so curious about what you are talking about. thank you in advance!
Do you the standard MMF recipe? We are talking about MFF white chocolate version. MFF is Michele Foster's fondant...not marshmallow fondant. You can go to recipes and type Michele Foster's fondant in the search box and it will pop right up for you.
It is my absolute favorite fondant. I'm eating a handful of it right now.
I know, it tasted DELICIOUS. I wanted to just eat it!
I will definitely try to make it again soon and use lots of cornstarch when rolling, I wanted it to work so desperately!Do give it another try. I'm not joking when I say it's the absolute most "user friendly" fondant I've ever used. The pliability and workability of this fondant never ceases to amaze me. And...I ain't joking about the cornstarch either. This stuff LOVES cornstarch. I had to make a trip to Wal-Mart the other morning at 2:20 AM to buy cornstarch
I was working on a birthday cake for my son-in-laws niece and ran out of cornstarch. From experience I knew the MFF would be a problem if I didn't have any so I didn't even try anything else. Don't be afraid of using too much either...I've yet to be able to use too much no matter how much I've used. LOL sorry you had the trouble with it that you did.
Thanks for all your tips. We went grocery shopping tonight and I got all the ingredients to make it again. I plan on using my pillow pans for the first time in the net few weeks and I'm going to give MFF another shot!
good for you...I do hope all goes well this time and you're able to see just how good it is to work with.
Chttp://cakecentral.com/recipes/7446/michele-fosters-fondant
Can you please tell me if THIS is the recipe? It looks as if there is an original recipe and then this one.
I used the one that says "Updated", I think that's her most recent recipe.
Also, I used milk instead of cream. Could that have affected the consistency of my fondant?
Also, I used milk instead of cream. Could that have affected the consistency of my fondant?
I doubt it. You can use water in this recipe if you like. I always use half and half so that my fondant is white. I find that using heavy cream will make it a little "off white" in color. I have made it with crisco in place of the butter and water in place of the milk and no vanilla just to cover dummies and it turned out just fine as far as the look and the workability. I meant to ask before what kind of white chocolate did you use?
I forget the brand but it was pre-portioned into 1 oz squares. Tonight I bought actual white chocolate chips, thinking maybe that was an issue too.
Chttp://cakecentral.com/recipes/7446/michele-fosters-fondant
Can you please tell me if THIS is the recipe? It looks as if there is an original recipe and then this one.
I cannot get the link to open for me. I don't know which one that I use but I use the one that calls for 3 TBSP. glycerin, 3 TBSP gelatin, 3 TBSP butter etc. instead of the one that calls for only 2 TBSP of the glycering, gelatin and butter. If this helps. The recipe that I use also says to heat the gelatin mixture in the microwave rather than the double boiler.
I forget the brand but it was pre-portioned into 1 oz squares. Tonight I bought actual white chocolate chips, thinking maybe that was an issue too.
Hate to tell you this since you bought the "chips" tonight but the Baker's "squares" are much better. UNLESS you bought something other than "white premier chips" by Nestle or Hershey. These are like candy melts really...no white chocolate at all. The baking white chocolate squares actually do have cocoa butter in them which makes it as real of a chocolate as white chocolate gets. The White Premier chips gave it a funny flavor to me...but I have used them with good results, as far as the performance of the fondant goes.
I'm pretty sure I used the Bakers Squares last time. No big deal, I can pick some up. I got the Nestles "Morsels" this time I believe.
I'm pretty sure I used the Bakers Squares last time. No big deal, I can pick some up. I got the Nestles "Morsels" this time I believe.
Believe me the Baker's is much better than the "white chips". The chips don't melt very well either.
Do you microwave the squares before adding them to the corn syrup, or melt them when you melt the butter?
Do you microwave the squares before adding them to the corn syrup, or melt them when you melt the butter?
I cut the squares into pieces and add them to the syrup, glycerin, vanilla and butter before microwaving......I don't melt them seperately. The 2 minutes that you heat this mixture with the gelatin is sufficient to melt the chocolate.
You did strain this syrup/gelatin mixture through a cloth...right? If I don't strain through a cloth I get "solids" in the fondant. did that once and ruined the entire batch...LOL... I use cheesecloth or an old t-shirt that I cut up for this purpose. ewww...and I ALWAYS wear gloves because this stuff is so sticky..and I cannot stand something sticky on my hands...
mamawrobin~ I guess that's why I was confused with the recipe....
her updated recipe calls for the 3 tbls. ingredients not the 2 that you say you use, but it also calls for microwaving it. The updated version calls for the 3 T. measurements.
I believe the other poster said she used the updated version which is the 3 T. recipe. Maybe that's what's wrong.
mamawrobin~ I guess that's why I was confused with the recipe....
her updated recipe calls for the 3 tbls. ingredients not the 2 that you say you use, but it also calls for microwaving it. The updated version calls for the 3 T. measurements.
I believe the other poster said she used the updated version which is the 3 T. recipe. Maybe that's what's wrong.
NO...I DO use the 3 TBSP....recipe.......sorry for the confusion I have made both but I prefer the 3 TBSP. Updated version. Read my post at the top of this page 
Thank you so much for clearing that up! Will try it this weekend!
You're welcome.
Quote by @%username% on %date%
%body%