Does Anyone Else Think The Lg Batch Of Mmf Is A Little Dry?
Decorating By springlakecake Updated 11 Aug 2006 , 8:43pm by springlakecake
Just wonder if anyone else thinks the large batch recipe for MMF is a little dry? I have only made it in the large batch twice and the 2nd time I didnt add so much powdered sugar. I made a few batches of the small recipe and I think it is more managable.
I am in the process of making a three tiered cake in MMF. I found where I trimmed the fondant around the bottom that it is crumbling a little now and when I stacked them a little bit crumbled off. It's not bad, it will be covered up. Does this mean it is too dry though?
It should remain soft, not sticky, at least over night. Probably too much sugar. Hold back 1/4 to 1/3 of the sugar. If the dough is sticky, sift some of the remaining sugar over the mass. (sifting prevents new lumps) as soon as it is not sticky, stop and wrap it. Resting, it will absorb some of the moisture as the sugar continues to dissolve.
You can also add 1-2 tbsp of white shortening at the very beginning. This will help the texture from drying.
I don't think so..I've made double batches and they came out just like
a one batcher.. if it's too dry, add water a little at a time, but keep kneading it.
I just also wonder because the small batch takes 1 T of water and a large batch ( which is a lot bigge)r only takes 2 T of water plus 2 tsp of flavoring) Just wondering if there was a reasoning for this. The small batches seem to come out at a better consistency to me. Maybe it is just me though!!
Quote by @%username% on %date%
%body%