Need Help With Rhonda's Mmf

Baking By kmk Updated 12 Jun 2007 , 6:33am by Cookie4

kmk Cake Central Cake Decorator Profile
kmk Posted 2 Jun 2007 , 8:39pm
post #1 of 4

I'm new at this site and with using fondant. I made Rhonda's MMF and really liked it about 2 1/2 weeks ago. I didn't use the whole recipe and have over half left. I would like to use it on a cake I'm decorating in a few hours. I stored it double wrapped in the cupboard. It seems pliable enough, but should I have refrigerated this because of the Karo Syrup in it? Can I safely use this??? Please help. My e-mail address is [email protected] Thanks for any tips anyone might have.

3 replies
Omicake Cake Central Cake Decorator Profile
Omicake Posted 2 Jun 2007 , 8:54pm
post #2 of 4

Check for mold (I'm sure 2 weeks won't do any harm), smell it and taste it. Almost sure it will be OK for use. Hope someone else will reply as well..

GI Cake Central Cake Decorator Profile
GI Posted 12 Jun 2007 , 6:17am
post #3 of 4

I tried Rhonda's MMF. What a joke! did I do something wrong? Was I s'posed to add the 1/2 c. shortening in somewhere? Recipe didn't say. My MMF was hard as a rock. I threw it out....

Cookie4 Cake Central Cake Decorator Profile
Cookie4 Posted 12 Jun 2007 , 6:33am
post #4 of 4

Yes, your MMF will be just fine if it is wrapped and double wrapped in plastic wrap. I have used fondant that is 2 months old with no problem at all. If there is any discolaration I remove that portion and use the rest if it smells and tasts good.

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