Hi All
Just wondering if MMF can go into the fridge? i have read some threads but it's not specific. I am making a cake for saturday and am filling it with a raspberry mascapone filling and it will need to be refridgerated.
I've never made MMF but it sounds great as it has no crisco, and quite a lot of you rave about it so I thought of giving it a go.
can anyone please tell me if it's ok to put in the fridge once on the cake? or will it melt because of moisture? does it reamin quite firm at room temp?
any help would be greatly appreciated as always.
MMF works great but I have to be honest. You need to add a lil' crisco or 1 tsp of corn syrup to make it a little more stretchy. Normally I would say not to put it in the fridge, but if you cover it the day before and place in the fridge it should be fine. Others here have done it with no problems. I have yet to need to yet though.
thanks for the reply, how much corn syrup should i add? and secondly shoudl i probably use rolled fondant instead or BC? I need this to go into the fridge beacuse of the filling.
I would use either BC or the MMF. Depends on what type of cake you are doing.
If you plan on still using the MMF, start out by adding 1 tsp of corn syrup (light colored) while microwaving it. You could use crisco intead of corn syrup if you prefer too. This just helps for it to become a little more elastic and easier to work with. If you need to you can add a lil' more at a time.
I normally just use the 1 tsp of corn syrup and really grease the work surface well which helps to prevent all of that sticking. Nothing worse than getting it rolled out perfect and not be able to pick it up in one piece because it stuck. Also, the MMF than picks up some of the crisco and makes it a little more stretchy too. It should be safe to go in the fridge if you are doing it the day before.
BC can always go in the fridge-- so no problem there.
What application would work better for the cake design, BC or MMF?
I have only just recently started making my kids birthday cakes and have very little experience. However, I have used MMF on the last 2 cakes, which I frosted with cream cheese frosting, so they had to be refrigerated. I had absolutely no problem. Even the leftovers tasted great.
thanks heaps everyone, i'll have a good think about it and see which might be better. I really appreciate all the different suggestions.
I'm making a baby shower cake and it will be choc devils food cake with the raspberry mascapone filling, I'll post it when it's done, it's a complete cake lift from BMAC, she's made this fantastic cake , and im going to try to duplicate it!!maybe a bit ambitious but wish me luck anyway!!!
thanks agan!!
Quote by @%username% on %date%
%body%