Mmf Quick Question

Decorating By tirby Updated 14 Aug 2006 , 2:21pm by tirby

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tirby Posted 12 Aug 2006 , 5:47pm
post #1 of 12

I have read that if MMF is strechy to add corn starch. My question is...
Do you add the corn starch like you would the powder sugar?
Or am I not understanding?
The reason I'm asking is I need to make some for a cake next weekend and I always seem to have it soft and very strechy. not like elastic.. It doesnt come back! It tears because its soft. It's like it has a shine to it. Not the same LOOK as regualr fondant.(dull ) Do I just have it to wet still? Should it have a dry look like old fashion fondant?

11 replies
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JoAnnB Posted 12 Aug 2006 , 11:49pm
post #2 of 12

It should look like regular fondant. If sounds like you need to add more sugar. As you knead it, you can sift if over the fondant to mix in more sugar a bit at a time.

Marsmallows containt the gelatin you would normally add to a recipe of fondant.

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tirby Posted 13 Aug 2006 , 3:38am
post #3 of 12

Thank you. So I need to add a little sugarat a time.Will it stiffen up as it sits to rest? Or will the consistancy stay about the same.
Now is the corn starch just to prevent it from sticking to the surface as I roll it out then? I thought I used Crisco for that?

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SLK Posted 13 Aug 2006 , 3:48am
post #4 of 12

I agree with tirby, you need more pow. sugar...or you could also decrease the amount of water in your mixture.

When I make mmf, it does stiffen up a bit when it sets - but not a lot. When I first started making it, I could almost pour it out of the mixer bowl...to much water!

The cornstarch is to keep it from sticking...I do the Crisco method...so go for that, but if your fondant is to runny/soft then the crisco method does not work well.

Good luck!

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tirby Posted 13 Aug 2006 , 3:51am
post #5 of 12

Thank you both. Any othe rtips you might have? How far in advance do you make the fondant and do you let the buttercream coat on the cake crust at all before putting the fondant on it?

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mittmitt Posted 13 Aug 2006 , 3:54am
post #6 of 12

mine usually comes out partly sticky, partly "dull" I wrap mine in saran wrap and let it sit for awhile, then I can use it (I do use the cornstarch for non sticking purposes).

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margery Posted 13 Aug 2006 , 3:59am
post #7 of 12

Agreed more sugar, less water--I use Pam on my surface so it doesn't stick and it works GREAT!

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SLK Posted 13 Aug 2006 , 2:54pm
post #8 of 12

Tirby,

I offered up some tips in another post about mmf a few months/weeks?? ago. Here is a link to the post. It may be more "info" than you are looking for, but it's what I have learned about mmf.

http://cakecentral.com/cake-decorating-ftopict-32393.html

Hope that helps.

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tirby Posted 13 Aug 2006 , 9:15pm
post #9 of 12

thanks for the link. I'll check it out.

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tirby Posted 13 Aug 2006 , 10:08pm
post #10 of 12

SLK, That was so helpful thankyou! I read you said that adding crisco to the recipe worked better? I dont see a recipe for that. Do I just use the standard recipe and add the crisco all at once? and does the crisco make it shiny? I don't want that.

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SLK Posted 14 Aug 2006 , 12:12am
post #11 of 12

It doesn't make it shiny and as far as I know it's not on any recipe that I've seen - I just tried it one day when it was really dry outside and my mmf wasn't mixing well. If it's really humid outside I usually skip this step.

It would be the same as working in crisco as you kneed it if it is to dry - I just do it in the mixer before hand instead.

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tirby Posted 14 Aug 2006 , 2:21pm
post #12 of 12

Great thanks. I will make it this week. It needs to be done for Saturday so I'll post a picture this next week

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