jackieLowson
Posted 19 Jul 2007 , 1:16pm
post #1 of 2
Hi,
I am relatively new (made my first cake on March 10th 2007). I used MMF fondant and it was o.k. My first cake was a 2 tiered "box present" with a bow on it. It went o.k. but I struggled with rolling the MMF. It would retract as I would roll it out... so my husband and I got blisters rolling out enough to get it to a 1/8 inch thickness. Anyway my question is the following. Do "seasoned" cake decorators use the standard Fondant recipee with the glycerine, glucose and yeast ? or do they use MMF. It certainly is easier to make the MMF.
Your thoughts on this please.
Thanks a lot
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