I was wondering how does everyone smooth their MMF. I have a fondant smoother. Maybe I don't know how to use it correctly but it doesn't do much good. I mostly use my hands to smooth. Sometimes I do have a hard time getting it smooth. Especially on transfer after I roll it out then try to place it on the cake. My MMF usually looks pulled or stretched, sometimes even bubbly/gathered.
How do you smooth your MMF?
How do I keep from getting my MMF pulled or stretched out of the shape I want?
How do I get clean edges at the base of my cakes?
TIA
I mostly use my hands too. I roll my MMF out on a silicone mat and the I invert teh whole mat on top of the cake and then peel the mat off. I also set my cake on a coffee can for a pedastal to do fondant. That way once I lay the fondant over it drapes straight down. I then cut off the excess and start the smoothing/gentle pulling process and work around the cake using my hands to smooth as I go.
Occasionally I still get a tiny fold/bunch at the bottom in a spot or two but pretty minor. I've had a lot of luck since using this coffee can method in combination with Rhonda's MMF which seems to strech nicer and lay smoother for me.
I also use a coffee can! It had made such a difference. I tend to use my hands way more than my fondant smoother! I usually save my fondant smoother for my buttercream cakes.
Here is the link to Rhonda's MMF....
http://www.cakecentral.com/cake_recipe-3183-1-Rhondas-Ultimate-MMF.html
I use my cake smoothers mostly and sometimes my palms. I must say I smooth the cake almost a thousand times before I am happy. I dust the smoothers with a little cornstarch before smoothing thus keeping it from sticking to my fondant (or in your case MMF) Then smooth away until I am happy. I have not tried the coffee can trick - will have to though! I also slightly press down on the smoothers from either side of the cake (and from both sides of corners) if it is a square cake that way getting better corners.
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