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Any thoughts on using The Mat for fondant? - Page 2

post #16 of 25

I don't mean to hi jack the thread, but...  I always use the MFF recipe. My favorite variation is the one where 6 oz of white chocolate is added with the corn syrup. The chocolate gives the fondant excellent malleability. I also add LorAnn's cheesecake flavoring along with the vanilla. Wow, it then becomes a confection in itself. Few people peel it off after trying it.

 

That's my 2 cents' worth.

 

Jan

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post #17 of 25
Thread Starter 

@Milkmaid ... You didn't hi-jack the thread at all! I welcome new ideas, and I've always used the marshmallow fondant recipe in the past. I've always gotten frustrated when I've tried to work with fondant, and every time I would swear never to try using it again. However, I'm stubborn and I don't like giving up on a new skill until I've at least attempted to master it. For my daughter's last birthday I made her a Draculaura cake using fondant and a different technique of applying it as well as using Swiss Meringue Buttercream (I'd always just used the traditional American buttercream and got so mad at the fondant for not behaving properly). I was not only surprised at how much easier it was to accomplish what I wanted, but I found that working with the fondant was more enjoyable. I think I'm going to give both the mat and MFF a try. Thank you for your input.

post #18 of 25

@ Mrsnaomi... you might consider trying chocolate ganache under that fondant. I swear I'll never go back to BC under fondant again. I generally use white choc ganache, but the brown choc is equally delicious. Neither show under fondant so you don't need to worry about the color bleeding through. It makes it incredibly easy to have smooth fondant with the ganache under. There are recipes here on CC for the proportions. (It makes a great dam for any choice of fillings you might desire.)

 

Great that you like to try new things. I can certainly appreciate that. And I, too, never want to give up, as witnessed by the many mats used until I found The Mat.

If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
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If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
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post #19 of 25
Thread Starter 

@Milkmaid ... I've never made chocolate ganache, or even worked with it. Will the fondant stick to it like it does the SMB?

post #20 of 25

It sticks very well. I haven't worked with SMB so I can't compare the two. But if I spray the cake with a fine mist of water, or even wipe it down with a damp paper towel, the fondant easily adheres. (I find it easiest to chill the cake first before applying the fondant.) 

 

I'm anxious to hear how you like it if you try it. I feel almost evangelistic now that I've found ganache and MFF!

I think if you search you'll find a thread here by people who say they'll never put fondant over BC again. thumbs_up.gif

 

Jan

If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
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If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
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post #21 of 25
Thread Starter 

@ Milkmaid ... I really like SMB, especially the recipe I found. It's so smooth and creamy, and just plain yummy! There's a chocolate variation that my husband really loves that I was going to put on the cake since his favorite kind of cake is yellow with chocolate frosting. I like how well the fondant stays put with the SMB. I will have to try ganache sometime to see how well that compares. Thank you so much for your input.

post #22 of 25

You're welcome. (Anymore now I use BC for fillings. I do love it, it's just easier for me to use ganache.) As far as chocolate goes, to me it is the 4th food group!

 

Jan

If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
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If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
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post #23 of 25

I have the Mat Pro and wished I had it a year ago. It makes rolling and moving fondant super easy. Everything the video shows is true. I highly recommend.

post #24 of 25
Thread Starter 

@ Milkmaid ... I love chocolate too! I do want to know, though, how well does ganache do on sculpted cakes? Like I said, my husband wants me to make him a Millennium Falcon (he's a big Star Wars geek icon_biggrin.gif). Also, what type of ganache do you recommend? On a Google search I came across a ganache recipe that's done 3 different ways ... if I did a whipped ganache, would I still get the smooth results under the fondant that you mentioned? One other question I had about the fondant recipe ... Can I refrigerate it or put it in the freezer after I've used it to decorate the cake? I know with the marshmallow and other kinds of fondant I can't do that because the color will sweat out, but since the recipe for MFF recommends adding color during the cooking process I thought maybe it acts differently. All of your thoughts are welcome.

post #25 of 25

Hi Naomi--  I'm sorry I couldn't get back to you before now.

 

Regarding the ganache: I generally use white chocolate ganache, but when I want a real chocolate punch, I use a mixture of semi-sweet and bitter sweet chocolate. For the white, I use two 12 oz bags of white chips to 1 (8 oz) C. heavy cream. I heat the cream in the micro to just scalding and hold it aside while I melt the chocolate in the micro, watching that it doesn't burn. Since the chips hold their shape even when melted, I do it in short bursts, stirring and checking. When melted, I quickly reheat the cream and pour it over the chocolate. I let it sit a minute then thoroughly mix it with an immersion blender until smooth. Placed aside in room temperature, it generally takes a day to firm to a peanut butter consistency. (I have rushed it a little by placing in the fridge for a short time.) Leftovers, I keep covered in the fridge. Then I can re-soften briefly in the microwave. It keeps well, refrigerated.

Applied with a small spatula and smoothed with a hot knife (dipped in hot water and wiped), it easily can cover a sculpted cake. 

 

For the dark chocolate ganache, I use 24 oz chocolate to 12 oz heavy cream. I use the same method as for the white. (I have modified the procedure from what you'll usually see in the recipes, but it works for me.) 

 

I have whipped ganache before, but only when using for fillings. I've not tried to cover a cake with it.

 

As to your fondant question, I've never had the colors bleed after refrigerating. But I won't put a fondant covered cake in the refrigerator with gumpaste decorations on it since the gumpaste would soften. Unlike some you'll read here, I don't have any trouble chilling a fondant cake. I just let it come to room temp without touching it until the condensation evaporates.

 

I hope this helps you as you try new things. Good luck!

 

Jan

If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
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If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
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