I've used the mmf recipe from bunnywoman on wilton's forum about 3 or 4 times now. Each time the end results are good but the in-between is a pain to make and such a mess! I'm wondering about the alternative mmf recipe that adds shortening right in, and also about rolled buttercream. I would like pros /cons of each method so I'll know which to try next and hope for a winner!
Is it your intent to cover a cake with the icing? I use RBC all the time for my cookies, and others have used it to cove cakes just like fondant, but it's softer than regular fondant or MMF, so may be a little trickier to use to cover a cake. It's delicious and very easy to make, inexpensive too! Another alternative to try is Chocopan.....or white chocolate rolled fondant. I purchase mine at Sugarcraft and it tastes identical to white chocolate and comes in many shades of white, as well as chocolate. It too is softer than regular fondant, but I have used it to cover a few practice cakes and it lookd very smooth and was easy to use! It's about $19 for 4 lbs, so a little pricey.
Hi! I used the Alternative MMF recipe on this site that calls for 16oz of MMcream. It turned out really good. Below is a pic of the cake I made using it.
Kim
Hi Kim, I was wondering if the recipe using the MMcream is less sweet than the ones with the mini marshmallows. I have heard great things abour MMF but have also heard its too sweet. I am a real skeptic (kinda panicky) person....I have only used BC and eventhough I want to venture out, I'm kinda "scared". Could you share the recipe and any tips?
Thanks,
Naty.
PS. Can I use it on cookies?
http://www.cakecentral.com/cake_recipe-2148-7-Easy-Marshmallow-Fondant.html
That is the link. I did use 8+ cups in mine (just to where it didn't stick to my hands and was strong enough to use as a transfer (for cookies). I received my flour pot cookie book today and it advises using light corn syrup applied with a pastry brush to adhere the fondant (same with RBC).
Good Luck!
Kim
I am going to use it for diamonds on the side of a buttercream cake (p.83 of 2005 yearbook) and was wondering if RBC is easier to make/work with, and if it tastes any different than mmf?
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