Creme Royal Flavoring

Decorating By chele_belle Updated 13 Sep 2007 , 9:48pm by chele_belle

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chele_belle Posted 10 Sep 2007 , 1:57pm
post #1 of 9

I'm wanting to try my hand at making my own MMF but where do I get creme royal flavoring?

Thanks
Chele

8 replies
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lanibird Posted 10 Sep 2007 , 5:18pm
post #2 of 9

As of right now, I've only seen it at Sugarcraft. I have a thread in the Cake Decorating forum looking to see if it can be found elsewhere.

HTH! thumbs_up.gif

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chele_belle Posted 12 Sep 2007 , 1:49am
post #3 of 9

Does anyone else know where I can get this or any substitutions I can use for this? I have never dealt w/ Sugarcraft and after the way they have dubbed everyone on CC as "evil" I won't start.

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mgdqueen Posted 12 Sep 2007 , 11:18am
post #4 of 9

You can certainly make MMF without creme royal. I flavor it as I would my buttercream. We prefer it that way. You can use any flavorings you want....experiment! thumbs_up.gif

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chele_belle Posted 12 Sep 2007 , 11:57am
post #5 of 9

mgdqueen
Thanks for the info it id very useful! icon_smile.gif

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tnuty Posted 12 Sep 2007 , 12:14pm
post #6 of 9

I never use any flavoring in my MMF.. you dont need it..if you dont want to use it

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chele_belle Posted 12 Sep 2007 , 11:00pm
post #7 of 9

I asked in another post what recipe people are using for MMF and no one responded except for the Rhonda's ultimate. What recipe are you using?

Thanks

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wgoat5 Posted 13 Sep 2007 , 5:24pm
post #8 of 9

I use just the MMF recipe which calls for the 16 oz bag of kraft marshmallows (I can tell a difference when I don't use the kraft), 2 tbs water, 2 tsp vanilla OR I have used 2 tsp Butavan, I also add about 2 tbs of shortening to the recipe while I melt the marshmallows.....and a 2 pd bag of PS.

I think the trick is NOT to add all the ps at the same time....just add till it isn't AS sticky to the touch....grease your surface with shortening and work it...I mean knead the heck out of it....if when you fold over to knead more you notice it cracks or breaks then you need to add a touch of shortening....When your mixture doesn't crack or break while folding over your MMF is perfect....it will feel very heavy to the touch also....let it sit at least till it is completely cool inside and out.....I do usually let mine rest overnight but have worked with it the night OF when I made it in the morning. Also make sure when covering the cake not to roll to thinly if you pick it up either with your roller, vinyl or whatever and you notice it loosing it's shape then it is to thin.....if I get mine to the right thickness I can lay it over my cake without it mis shaping too much.


HTH

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chele_belle Posted 13 Sep 2007 , 9:48pm
post #9 of 9

Christi
Thanks for the recipe I can't wait to try it. I'm thinking of trying it with strawberry marshmallows for another option.

Thanks again
Chele

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