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Can someone pease helpe with my MMF!!!

post #1 of 8
Thread Starter 

Everytime I seem to cover my cakes with my mashmallow fondant (sttore bought) it seems to tear. I always seem to find a tear in every cake I make. Is it because I roll out too thin??  Or is it because I am not using enough? Or too much that the skirt drags it down and a tear happens? I am just starting out in the cake decorating business and I am so in need of help please help thank you in advance! :)

post #2 of 8

it could be either too thick or too thin, hard to say without seeing out thick/thin your rolling it.. Fondant can be very tempramental it takes a bit of playing around to figure out how to get it to cooperate. You could also try adding some extra glycerin to it, that always improves the flexibility of my fondant.  

Dream.Believe.Achieve.Succeed.

~!never trust a skinny cook!~
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Dream.Believe.Achieve.Succeed.

~!never trust a skinny cook!~
Reply
post #3 of 8

I had a hard time with MMF for the first little bit too. What I have discovered over the last few years is that MMF needs to be rolled out a few times or it will not work to your advantage.

 

Also when I am making it, before I wrap it up I always hold it abovee the table and count to 5, a stretch test I guess, and if the fondant has not let go and hit the table it is ready.  After it has rested I zap it in 10 second intervals until it is pliable. Usually 30 seconds total. Then proceed to roll it out a few times and really work with it.

 

It can be a time consuming pain in the butt, BUT for cost sake, it is worth it.

A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

welldressedcakesbybrett.com

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

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A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

welldressedcakesbybrett.com

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

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post #4 of 8
Thread Starter 

Thank you Noah It is usually 1/4 of an inch thick but I am having trouble rolling it properly I think because there are spots that will be thinner then others. I was thought to roll fromt he middle out is that wrong?

Thank you Brettley I believe the fondant is ready I just do not roll it out more then once maybe thats where I am doing something wrong I will have to try that and see if maybe thats where the problem is.

post #5 of 8

I'm confused.  Your title says your having problems with your MMF (which is homemade) then you say your fondant is store bought.  MMF has more stretchability to it.  I find that rolling it out more than once, works beautifully because the second time you incorporate more powdered sugar into it, making it sturdier and stiffer.  Tears never occur with MMF but does with store bought fondant (the cheap kind) - all I can think of is to add some Crisco to it, roll it out then let it cool down before putting it onto the cake.

post #6 of 8
Thread Starter 

I do make my own fondant most the time but I also buy (FONDX) marshmallow fondant am I assuming its MMF and it isnt?

post #7 of 8

Hi there!  I wanted to give you a link to an MMF recipe I've had good success with.  She also shows you a video tutorial.  I've rolled this out both thick and thin and never had any tearing issues.  Hope this helps!

 

http://cakecentral.com/a/mmf-easy-peasy-used-kitchenaid

post #8 of 8
Quote:
Originally Posted by chatanjr35 View Post

I do make my own fondant most the time but I also buy (FONDX) marshmallow fondant am I assuming its MMF and it isnt?

 


MMF is MarshMallow Fondant and is homemade.  Fondx is fondant, but it is not MMF.

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