Ok, I encountered two problems tonight. I was making a cake for my course 2 final, and I crumb coated. I waited about 30 minutes to frost. When I frosted, the crumb coat was tearing off. Is this because my frosting was too thick? or what else could it be?
Also, I tried making MMF tonight with the standard recipe, but I wasn't able to use all 2 pounds that was called for. I think I used only 1.25-1.5 pounds. I've never used fondant before, so I have no idea what the consistency should be. Do you think it's okay?
ill give you a bump because i am interested in the answer. I have recently had problems making my mmf and I think it is because I DID use all two pounds of the powdered sugar. I just assumed you needed to but I can't seem to get the right consistency no matter how much I knead it. I have gone through the back and forth of adding water and crisco for whenit gets too dry or too sticky but end up getting no where good!!!
Crumb coats can take a long time to dry if it is humid. It's not ready to ice over until it is dry to the touch. Also, if you are using a syrup for a crumb coat, it has been my experience that those take forever to dry. A thin coating of icing works just as well and takes less time to dry (once again, just my experience--someone else may have a different opinion).
Your MMF is probably fine. I rarely use the whole 2 pounds of powdered sugar. I just incorporate as much as I can until the ball of dough is not tacky or sticky. You are looking for a consistency similar to playdough or roll out cookie dough that has been floured.
On the icing... yes it sounds like it was too thick.
On the MMF.. I always use all the PS (that is what you are talking about right?). I add a little more water to the mix. If it's dry you will need to add a few drops of water. If it's too wet just add some more PS. If it rolls out easy you'll know that that's the right consistency~ I hope that helps you.
MMF does not usually take all 2 pounds of powdered sugar. I start with about 1/2 to 2/3 of the total. then I knead in more (sifted at this point) until it is no longer sticky. I dont sift the first sugar, but when I start adding it again, I use it sifted to avoid lumps.
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