Just a quick question.
I made a batch of MMF today and will let it 'rest' until tomorrow. Now, I know that fondant will 'dry out' and become harder. Will the BC icing keep it from getting hard and dried out? I think it would be nice to eat the fondant rather than peeling it off (I mean if they want to) and throwing out your hard work and $$$. I've never covered a cake before with fondant so I hope I made it right so that it will roll out smoothly and cover a cake as well. I think I will start out small and cover a 4" and a 6" cake.
The MMF shouldn't get hard or even crusty for that matter.
I tell my clients to please at least taste the fondant because I go to the trouble to make sure it's delicious (add flavorings to complement the cake) and I hate to see people peeling it off. I think too many people have experienced the plastic tasting fondant (like Wilton) that some large bakeries use and don't even bother trying it again.
Oh great...just what I needed to hear. I was afraid it would get kind of hard and then be yucky.
One other question....should I have flavoured the MMF? Can I do that tomorrow before I roll it out or should I have done that today? If it's too late, hopefully it will still be nice for tomorrow. It seemed to have a good consistency (that of Wiltons) and it didn't seem too hard or dry.
Thanks for the advice though.
MMF tastes fine without adding flavor, but do try it the next time you make MMF. You should add it after the MMs are melted, along with an icing color, if you desire, to greatly cut down on kneading time. I usually add 2 t but I know some of us here add up to a tablespoon. Adding a tablespoon of glycerine or corn syrup, too, really helps with pliability.
I have tried kneading in flavor to Wilton's fondant and it came out fine, it's just a lot of work. I would skip doing it this time.
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