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One more MMF question

post #1 of 13
Thread Starter 
I made another batch of MMF and it came out perfect (I think?) It is very soft and pliable. From what I've read, I know it needs to sit overnight. But even with sitting overnight, is it possible for MMF to be too soft? The texture is right, it doesn't need more powdered sugar - it isn't sticky. Just trying to anticipate problems when I make a practice cake with it. Thanks!
post #2 of 13
Thread Starter 
Anyone?
post #3 of 13
I am not a professional cake decorator, this is a hobby for me. I have however covered several cakes with my home made MMF.

I let it sit a good 2-3 hours before using it to cover the cake, that seems to work for me. The texture is indeed softer than purchase fondant when sitting cold but it works great to cover a cake with a thinner layer and still look very smooth. For intricate cutouts however it can get more challenging, I add some PS and tylose to help it.
post #4 of 13
Quote:
Originally Posted by QuebecGirl

I am not a professional cake decorator, this is a hobby for me. I have however covered several cakes with my home made MMF.

I let it sit a good 2-3 hours before using it to cover the cake, that seems to work for me. The texture is indeed softer than purchase fondant when sitting cold but it works great to cover a cake with a thinner layer and still look very smooth. For intricate cutouts however it can get more challenging, I add some PS and tylose to help it.



Though I do not find my MMF to be softer, I have to agree that I can roll it much thinner with no problems. After making MMF for years, I decided to buy my fondant, Satin Ice to be exact. What I have discovered after using that for quite some time that to be user friendly, it needs to be rolled a little thicker, which I don't like. Of course this is what I ahve discovered and one thing I do know is that not everyone gets the same results with different fondants. I'm going to give fondx a try and see how that goes. If I get the same results, which I hear it is better then Satin Ice, so I shouldn't, but if I do, I'll start making MMF again. By they way, you should let MMF relax over night.
post #5 of 13
And yes, MMF can be too soft. Too soft means rips amd wrinkles. Not sure how soft your is, but yes, there is such a thing as too soft.
post #6 of 13
Thread Starter 
Thanks QTcakes1 - so if my MMF is too soft, what went wrong when making it?
post #7 of 13
Not enough powdered sugar makes it to soft. When you go to roll out just add a little powdered sugar and cornstarch as you go. When you are rolling it out you can use the sugar/constarch mixture. That's what I do and it works great. I would much rather have it to soft then to hard.
Shelly
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Shelly
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post #8 of 13
Quote:
Originally Posted by annakat444

Thanks QTcakes1 - so if my MMF is too soft, what went wrong when making it?



Not sure what the weather is like where you are at, but yes, you would need more PS. What recipe did you make? I really like Mac'smom MMF. It is better for it to be too firm, then too soft. You can always soften it up in the microwave and by kneeding it. If it is all ready to soft, your just going to get it softer when you go to kneed it. I put any where from 1 1/2 lbs. to 2 1/2 lbs. PS, depending on the weather.
post #9 of 13
Thread Starter 
Quote:
Originally Posted by QTCakes1

Quote:
Originally Posted by annakat444

Thanks QTcakes1 - so if my MMF is too soft, what went wrong when making it?



Not sure what the weather is like where you are at, but yes, you would need more PS. What recipe did you make? I really like Mac'smom MMF. It is better for it to be too firm, then too soft. You can always soften it up in the microwave and by kneeding it. If it is all ready to soft, your just going to get it softer when you go to kneed it. I put any where from 1 1/2 lbs. to 2 1/2 lbs. PS, depending on the weather.



I'm in Mississippi however the humidity has not returned yet. I wanted to make Macs Mom's fondant but everywhere in town that sells it was out, so I had to use a different recipe. As soon as I can get my hands on some glycerine I'm going to try hers. This is the recipe I used:

16 oz marshmallows
1 Tbsp water
1 tsp corn syrup
1 1/2 tsp Watkins butter flavoring
1 1/2 tsp vanilla flavoring
2 lb powdered sugar (I added half the bag to begin with and then gradually added more)

What's your opinion on this recipe? I would just buy my fondant, but I'm new to cakes and don't have enough customers to warrant buying it yet. It seems more economical to just make it as I need it right now.
post #10 of 13
It looks ok to me. Always add as much PS as you can. It will also firm up more over night. Unless it's silly soft, I wouldn't worry about it too much. Does it sit in your hand and maybe droop a little, then ok. But if it sits in your hand and really just comes over the sides of your hand, then you needed more PS.
post #11 of 13
Thread Starter 
Quote:
Originally Posted by QTCakes1

It looks ok to me. Always add as much PS as you can. It will also firm up more over night. Unless it's silly soft, I wouldn't worry about it too much. Does it sit in your hand and maybe droop a little, then ok. But if it sits in your hand and really just comes over the sides of your hand, then you needed more PS.



No, it wasn't that droopy. Just if I formed it in a ball and put it on the counter, it'd flatten out a little bit after a few minutes. It's probably fine after sitting overnight. Thanks again!
post #12 of 13
I have been having the opposite problem with MMF its always so hard i can badly kneed it. I'm always microwaving it to try and soften it up. also its always SO sticky, and iv added a TON of ps to it! it helps to a point but its still sticky enough i can only handle it with crisoc hands! am i making it wrong? my recipe only calls for marshmallow, water, vanilla, and ps. I have not really worked with regular fondant because its hard to get a hold of where i am. Any advice would be great!!!
post #13 of 13
I love using MMF...I love the taste mucn more than store bought brands and my customers love it as well, rarely do they pull it off of the cake, its great for making flowers, just need to use more ps, but its wonderful..your recipe sounds fine...mine was from Cake Central and was for a much smaller amount...but it works great every time...
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