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I give up, I give up, I give up!

post #1 of 49
Thread Starter 
I am really giving up on MMF!!!! I have made it and made it and only a few times did it come out right. I have NO IDEA what I am doing wrong! Everytime I see it on the internet it looks so smooth and beautiful, it makes me sick.
This is what I am doing. Melt 16 0z of mm with 2-3 tbs water. I sift 3/4 of a 2lb bag of p/s, and I put this on top of the melted mm after they have melted. (The rest of the p/s is put on a lightly greased countertop. I grease my hands and start mixing the mm and p/s in the bowl, once mixed I put it counter top and knead. I knead for about 5 mins or so. My fondant is usually flexible and stretchy, not not real firm.
I let it rest overnight. Before I roll it out, I lightly grease my countertop and add a dusting of corn startch. I grease my hands again knead just a little and roll it out. It gets a ton of air bubbles in it and it looks like a orange peel paint job on a car with little rips in it. It hardly rolls out nice and smooth. It's always the other way and shinny.
Please someone share with me exactly what they do to get great MMF. I use brand name MM and p/s. I've really had it with this MMF, and if I can't get it right I give up all together. icon_cry.gif
post #2 of 49
I had the same results as you, so I gave up too. I use Satin Ice now. It is more expensive, but saves me hours of work and labor, and it is consistent. I personally didn't like the MMF, it seems to be too stretchy for me.
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post #3 of 49
Thread Starter 
How does satin ice taste?
post #4 of 49
Quote:
Originally Posted by klamb17

How does taste?

I personally think it tastes and SMELLS like some kind of cleaner, not anything I want to eat.
post #5 of 49
I like it. It is rather sweet. I tastes notthing like MMF, so if that is what you are used to you might not like it.
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post #6 of 49
Don't give up yet! I just recently completed a fondant test. I tried Duff's,Fondx, Fondarific, Satin Ice, Wilton, Massa Grischuna neutral, Massa Ticino Tropic and cocopan white chocolate. I have made MMF previously and found it to dry out easily, and wasn't thrilled with it, so I did not try it again. For each, I looked at the color, the taste, and ease of use. Cocopan (white chocolate) was very yellow, and I did not test it further, saving it for when I needed a white chocolate fondant. It tastes good, just like white chocolate. Duff's was a definite Ivory, Tropic was very white, and the rest were very similar light ivory in color. Taste wise, I liked Duff's and fondarific which both tasted like vanilla tootsie rolls, but Grischuna was close behind. My husband and son liked the Grischuna the best, finding the first two too sweet. I found the Tropic to have a slight chemical taste, but it dissipated, and when I tasted it on the final cake, it was very nice and tasted great - indistinguishable from the Grischuna. Satin Ice and Wilton were plain horrible and tasted like chemicals. For ease of use, hands down the Grischuna and Tropic are the clear winners. They were very easy to work with, smoothing beautifully with a porcelain-like finish. Duff's tore easily and was sticky. Fondarific was very sticky and stuck to The Mat (which I highly recommend). FondX handled well and wasn't a bad flavor - slighly citrus but had a less smooth final surface. Satin Ice tended to dry quickly, creating the crocodile skin effect. I let them all sit overnight before cutting. They all cut similarly, although the tropic cut the cleanest. I did not test the wilton. I have used it in the past and it handles nicely, but tastes so bad, I wouldn't use it on a cake. I will save it for covering cake boards and making figurines.

Bottom line, The massa grischuna neutral and Massa Ticino tropic were both great. The tropic is bright white, the Grischuna Ivory, which would be the only main difference. (Massa grischuna makes a white type called Americana which I have not tried yet). When I need to order more, it will most likely be the Tropic, although I may try the Americana.

Cost - I paid 64.00 for 10 lbs satin Ice (6.40 a pound) + 5.44 CA sales tax = 6.94 per lb
61.97 for 13.5 oz Grischuna (4.65 a pound) plus 25.00 shipping = 6.50 per lb
79.99 for 15.4 lbs of Tropic (5.22 a pound) plus 15.00 shipping = 6.20 per lb


The two Massas are not available at your local store and need to be ordered online. The Grischuna is ordered through Albert Ulster imports. No tax, but delivery is about 25.00 Customer service is great, and I got it in 2 days. Tropic can be ordered from a number of suppliers, and shipping varies depending on how fast you want it. Again no tax, so costs are similar. I don't remember how much I paid for shipping, maybe 15.00, but took 2 weeks to get.

If you still have the energy to give it a go, try one of the Massa. I truly believe it will change your feelings about fondant. Good luck!
LL
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post #7 of 49
Sorry my previous post was so long - A few more thoughts

Powdered sugar may work better than cornstarch for rolling out, but if you VERY lightly grease a silpat mat or use The Mat system (which I highly recommend) you don't need either and then you are not adding any powdery substances which might mar the surface.

Also, I think my conclusion was confusing. My top overall pick was Massa Grischuna neutral, with the tropic being a close second, and moving to the top spot if a pure white fondant is desired. Again, good luck. Have fun and keep baking!
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post #8 of 49
Give macsmom's mmf a try. http://cakecentral.com/recipe/marshmallow-fondant-macsmoms-bc-flavored-variation
I use to have the same issues with other mmf recipes. I gave up like you and started using Fondarific. Although I loved it, both taste and workability, it just got too expensive for me to use on every cake. So I decided to try this recipe and I love it!! Good luck icon_smile.gif
post #9 of 49
Quote:
Originally Posted by grandmomof1

Quote:
Originally Posted by klamb17

How does taste?

I personally think it tastes and SMELLS like some kind of cleaner, not anything I want to eat.

Agree! Oh I couldn't agree more. It's foul! And so many people rave about it, including, and this SHOCKS the holy he&* out of me everytime I think of it....Ron Ben Israel. icon_eek.gif
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post #10 of 49
I use Wilton to cover cake boards, and it smells like straight up vinegar.
post #11 of 49
Quote:
Originally Posted by klamb17

How does taste?


Satin Ice tastes great! I always get compliments. the vanilla tastes smells and tastes like Marshmello and the Buttercream is great too!
post #12 of 49
Quote:
Originally Posted by AZCouture

Quote:
Originally Posted by grandmomof1

Quote:
Originally Posted by klamb17

How does taste?

I personally think it tastes and SMELLS like some kind of cleaner, not anything I want to eat.

Agree! Oh I couldn't agree more. It's foul! And so many people rave about it, including, and this SHOCKS the holy he&* out of me everytime I think of it....Ron Ben Israel. icon_eek.gif



I have to disagree and i've tried a few. So far i like the Satin Ice the best. I guess it's all personal preference.
post #13 of 49
I only use Massa Grischuna neutral , I have tried all the others and either you got alligator skin or they tasted horrible.
post #14 of 49
I strictly use Satin Ice. My customers like it. Personally I'm not a fan of Fondant. Wilton fondant is gross. The taste is horrible. I think it is personal preference. Good luck. Don't give up. Try different Brands and Recipes until you find what you like best. I tried making fondant but found the time involved wasn't worth the hassle, I have enough to do without adding fondant making too. Just my personal opinion. Happy baking.

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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post #15 of 49
I look forward to trying Macsmoms MMF. Thanks for the tip. One thought about MMF - my son is and many of his friends are vegetarians. MMF is not vegetarian because the marshmallows contain gelatin.
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