Wilton Vs Mmf

Decorating By ME2 Updated 30 Aug 2006 , 8:35pm by SheilaF

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ME2 Posted 30 Aug 2006 , 1:23am
post #1 of 19

Had our first Course 3 tonight. I brought MMF (from recipe here). Other student brought Wilton. I really like the stretchiness of the Wilton, but of course not the taste nor the price.

So....is there any way to add some stretch to the MMF? Our teacher suggested trying some glycerin.

Ideas?

18 replies
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ME2 Posted 30 Aug 2006 , 12:49pm
post #2 of 19

Well, continued searching the forums last night and found a post that suggested kneading in some Crisco for stretchiness. Tried it and worked great!

Anothere post suggested using glycerin, but I don't have any. May pick some up and see if that makes any difference.

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ape Posted 30 Aug 2006 , 12:52pm
post #3 of 19

Let us know how your research goes!!! Can't wait to see your final project!

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moralna Posted 30 Aug 2006 , 12:53pm
post #4 of 19

I actually use the Crisco to stretch the MMF and it works great!

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Elfie Posted 30 Aug 2006 , 4:16pm
post #5 of 19

The woman who owns Confetti Cakes, suggests glycerin to increase stretch in fondant. I use the Wilton brand and have been impressed. I'm just not sold on MMF. There is a certain warmth/depth that it just doesn't have.

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prettycake Posted 30 Aug 2006 , 4:18pm
post #6 of 19

Taste ? there is no comparisson.. icon_smile.gif To me MMF rules .. icon_smile.gifthumbs_up.gif

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nefgaby Posted 30 Aug 2006 , 4:21pm
post #7 of 19

I also heard you can add some gum to it, about a 1/4 of a tbs, try using CMC or gum trag. Let us know if it works for you. I was kind of wondering the same thing.

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Misdawn Posted 30 Aug 2006 , 4:21pm
post #8 of 19

The glycerin works. I've tried it before

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nefgaby Posted 30 Aug 2006 , 4:35pm
post #9 of 19

So, how much glycerin do you add to a whole recipe of MMF?? Just wondering.... and how do you add it, while you are making the MMF or after. Tanks.

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Misdawn Posted 30 Aug 2006 , 4:37pm
post #10 of 19

When I tried it, I added the glycerin when I add the coloring ( immediately after I microwave the marshmallows, before I add the sugar.)

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Misdawn Posted 30 Aug 2006 , 4:38pm
post #11 of 19

Sorry...forgot to add that the first time I used 1/4 tsp, the second time I tried 1/2 tsp and I liked that better.

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nefgaby Posted 30 Aug 2006 , 4:43pm
post #12 of 19

Thanks Misdawn!!! Can't wait to try this! Will let you know how it turned out!

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Misdawn Posted 30 Aug 2006 , 4:46pm
post #13 of 19

Post pictures!!!! Good luck!

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kakedecorator Posted 30 Aug 2006 , 4:48pm
post #14 of 19

Hmmmmm....Wilton vs MMF
Taste --- MMF, not contest
Durability/stretchability --- Wilton

Will try the glycerin in the MMF. Would love to have taste and durability in one fondant.

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Katskakes Posted 30 Aug 2006 , 5:07pm
post #15 of 19

What is Glycerin? What's it used for? what does it do?
I have seen this many times at the stores, but no clue what it is or what it's for.

thanks,
Kat

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prettycake Posted 30 Aug 2006 , 5:11pm
post #16 of 19

You can also use Glycerin in making Snow Globe during Christmas..you mix a little of it w/ distilled water, then add sparkles or those tiny white things that look like snow. It's so easy and pretty to make.. no it's not Cake.. icon_smile.gif

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Misdawn Posted 30 Aug 2006 , 5:17pm
post #17 of 19

Not quite sure what it is. I think it's just another type of sugar. You have to make sure you get the edible kind though. I know it sounds strange, but there is a kind of gylcerine that is used for laundering clothing and such.

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imartsy Posted 30 Aug 2006 , 5:38pm
post #18 of 19

I love the taste of rolled buttercream and the white chocolate fondant I just made... but nothing holds up to Wilton's structural abilities - if I need to mold something or I need something to hold up well I always add Wilton fondant or use it exclusively. I haven't found a good one yet for modeling....... I tried MMF once but I don't know if I did something wrong - it ended up awful.... I'm gonna give it another try though next time!

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SheilaF Posted 30 Aug 2006 , 8:35pm
post #19 of 19

I will never use Wilton fondant again. Just because the taste is something horrific. I wouldn't add crisco to the MMF b/c I'd think that would make it taste bad too, but glycerine sounds like it wouldn't change the flavor any. I'll have to try this the next time i do MMF too. I already have it all mixed for my upcoming project.

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