How much does a batch of MMF cover? I know different people will have different opinions, so let me have it. I made a batch this weekend, covered an 8" two layer, and probably have half left. I need to know how much to make for a three tiered square, 16, 12, and 8 inch 2-layer (4" high) cake, plus a little left over for decorations.
Also; I have read stuff about people mixing Fondant with rolled buttercream, but I haven't seen anything about mixing MMF with rolled buttercream; anyone done this yet? How good is it? Please, I need to know for this weekend!! TIA!
I would make two maybe three batches. Two I think you would be cutting it close. So, personally, I would make three. Even if you do have left overs, you can store them for a while and use them on other cakes later on.
It's always best to errr on the side of caution. LOL.
MMF fondant is not all that different from regular fondant so I would assume that mixing with a rolled buttercream would be the same, although I have not tried it, yet.
The trick with doing this is figuring out the right consistancy, 50/50 or 75% MMF/25% rolled butttercream. Do tiny test mixings first, I would say.
Here is a neat chart that gives you an idea of how much fondant to use per cake. Of course, it depends quite a bit on how thick you roll it, but it should get you started.
http://shop.pattycakes.com/Guides/fond_quant.asp
Ok, I just found my new favorite rolled icing!! I did some practice icing last weekend, tried Satin icing, rolled BC, and MMF ~ I had some left over, right? So I go in there just now, and mix the RBC and the MMF, and Voila!! Not too greasy, like RBC, not too stiff, like MMF, and it tastes great! Thanks guys for all your input!
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