I haven't worked with MMF for a long time...and recently got a couple of orders for it. I did a practice cake with it a few weeks ago. It turned out very nicely, but within a few hours was very shiny and almost melty. I had added Crisco to it to make it pliable and had rolled out with Crisco. When I did the order, I rolled it out with cornstarch instead. It turned out okay, but the MMF didn't have much elasticity. I have another order this weekend, and it needs to be perfect, the design is very simple, so I won't be able to hide my mistakes. Where am I going wrong? What should I add to make it more 'stretchy'? More water or more crisco?
if it doesnt stretch much, you can heat it in the microwave for just a few seconds. it all depends on how much fondant you're heating, but just do 5 or 10 seconds at a time because the middle gets hot before the outside. sometimes if i get it too warm and it stretches too much, i knead it until it cools to the right elasticity.
For elasticity, make sure you're using a recipe that has corn syrup added to it (Rhonda's ultimate MMF does). The corn syrup helps with elasticity. If you already have some MMF made that you are wanting to use, you could probably try adding a little bit to it and knead it in really well. Warming it slightly will help both with kneading and absorption of it.
with the MMF, I have found that if I use crisco to roll it out, it stays shiney when placed on the cake. For a mat finish, either just roll out onto a clear peice of vinyl with nothing on it or roll out on powder sugar or corn starch. When rolling onto the vinyl, the side against the counter often appears shiney while the top rolling surface appears matte finished. If I want the shiney side up, I simply pick up the whole piece of vinyl and flip it onto my cake and gently peel away. If I want the matte finish, I use the roller technique to transfer my MMF onto the cake.
Good luck!! and send us a picture of the final project!
Valerie
I have seen that some people add some corn syrup to theirs to make it my pliable. Not sure how much, but thought I would mention it.
I read a post that ShirleyW made about how to not have the shiny side up(unless wanting that look). She uses cake circles to flip the fondant, to make the shiny side down. She rolls it out on her mat, then flips the fondant onto the cardboard circle, the flips again onto another cardboard circle, so shiny side is down, and slides the fondant onto the cake. Sounds like an awesome tip! Jen
Ps...I hope I worded it right, how ShirleyW does it. Was remembering it off the top of my head=)
Here is the link to her explaining it=)
http://forum.cakecentral.com/cake-decorating-ftopict-334483-.html
I'll try Rhonda's Ultimate MMF recipe. The one I use is just marshmallows melted with 2 tsp of water, p.s. and more water as needed. It's fairly good, but hard as heck to lift onto a cake, it LOVES to break and crack! This is one project that I actually have plenty of time for, they're not picking it up until late tomorrow night, so I'll have time to experiment a little.
Thanks for the advice!!
Thanks for the advice, everyone! I made Rhonda's Ultimate MMF and LOVED IT!! The taste is great and it was so much easier to work with!
The cake is in my photos, but I ended up covering most of it with cornelli lace. I didn't have enough bc on the sides of the cake and the whole thing was looking droopy.
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