Never Know How Much To Make!

Decorating By CheriN Updated 24 Sep 2007 , 5:46pm by CheriN

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CheriN Posted 22 Sep 2007 , 12:42am
post #1 of 8

I always have so much trouble with portion sizes. How many recipes of MMF would you make to cover a 3 tier cake (10", 8", 6")? I have followed many of the diagrams to say how much to make but I don't find them very accurate. Can anyone help me? icon_lol.gif Please! icon_wink.gif

7 replies
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CheriN Posted 22 Sep 2007 , 12:44am
post #2 of 8

Oooohhh! I was also wondering... I am covering a carrot cake with a crusting cream cheese icing... do you think it will be ok to refridgerate it. It will be just plain MMF no coloring.

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dominique26 Posted 22 Sep 2007 , 12:50am
post #3 of 8

I used one batch of MMF to cover a 6 and 8 two tier cake and had enough left over to make little balls to place around the base of both tiers, so I would think that two batches would be enough.

I'm not sure about the other question becaue I haven't used MMF and cream cheese frosting together.

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-Tubbs Posted 22 Sep 2007 , 1:14am
post #4 of 8

I made two batches for the dummy cake I'm working on, which is the same dimensions as yours (10/8/6). There is some left over, but I like to have extra on hand for cookie accents, cupcakes etc.

I don't know the answer to your question about the cream cheese/fondant question. Seems like a little odd combo in my opinion, unless it is for someone who will be picking off the fondant.

Natalie.

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CheriN Posted 22 Sep 2007 , 1:23am
post #5 of 8

Thank you so much ladies! I will make 2 recipes! icon_wink.gif I know that the combo is a little strange but the bride REALLY wanted me to put cream cheese icing underneath... and her wish is my command. icon_smile.gif

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eneq Posted 23 Sep 2007 , 3:40am
post #6 of 8

have u made the cake yet? i was gonna tell u what cream cheese frosting under mmf did to my cake. i made the same combo...carrot cake with crm cheese frosting under mmf. well...it HAD to be refrigerated so when i took it out of the fridge the mmf sweated like crazy, and it became a gooey droopy cake. dunno if it was the cream cheese under the mmf or refrigerating the mmf that made it do that. regardless, that combo somehow didn't work for me. i read somewhere u aren't to refrigerate mmf . maybe if u used store bought fondant like fondx or satin ice it may do the job. i would be a little leery bout the mmf and the cr. cheese combo though.

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kelleym Posted 23 Sep 2007 , 3:55am
post #7 of 8

Per Sarah Phillips' study at Baking911.com, the following recipe for Cream Cheese Frosting does not require refrigeration because it contains a high enough level of sugar to act as a preservative. I have left this frosting unrefrigerated for days, and I used it on my sister's wedding cake which was covered in MMF and left at room temperature for 24 hours.

8 oz cream cheese
1/2 cup butter
1 tbsp vanilla
1 lb powdered sugar

Here's the cake in question icon_smile.gif
http://www.cakecentral.com/cake-photo_61439.html

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CheriN Posted 24 Sep 2007 , 5:46pm
post #8 of 8

Thanks for the Recipe Kellym I will for sure use that so that I don't have to refrigerate it! Thanks for letting me know. icon_wink.gif

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