I had a few questions about Fondant. If i make the MMF how long will it last in the fridge? My daughters b-day party is this saturday, and ive never used fondant before, so i wanted to make it today, to play around with it and see how it comes out. I also wanted to know the difference between the fondant you buy from the store and the MMF? Is MMf harder to use, or are they about the same? Im make a 3 tier cake, i want to make it look like 3 presents stacked on eachother, is there a firmer cake reciepe i should use or will a box cake mix work ok? And should i use any dow rods (i think thats what they are called) for the support of my cake, the lady at the arts and craft store said it would be fine with out them. Im using square cake pans from size 10 in to 6 inchs, so its really not that big. ok well thanks everyone, i think those are my only question.
The price is a big difference between the store bought fondant and the MMF. It's a lot cheaper to make the MMF than buy the stuff in the stores. Also taste. MMF tastes a lot better.
As far as rods, you should definitely use them for a stacked cake. Cakes are suprisingly heavy.
Hope it goes well!
I use MMF but I have never put it in the fridge. I would definately start making your MMF accesories now, so they will have time to dry. One thing that works for me to get them to dry is to place them under my celing fan on the kitchen table for a day and then I place a pan on top of them so they don't get too dry & start cracking. Good luck on the cake 
I wouldn't put it in the fridge. Go ahead, make it, grease it, wrap it up well, and just leave it.
MMF is really easy to work with. I always use crisco when I work with it, grease up my hands and work surface with it and the MMF works great. If it is too hard I microwave it for a couple of seconds and it is soft again.
You don't want to put it in the fridge because the moisture in there will make the fondant sweat and ruin it. If you have to put the fondant on the cake and the filling in the cake requires refridgeration it will be fine overnight but I wouldn't put it in any longer than that. MMF will be fine at room temp as long as you wrap it well in plastic wrap (I also put it in a zip lock bag). The MMF actually tastes good and is cheaper than the store bought stuff. The store bought stuff tastes HORRIBLE.
As for the cake mix vs scratch - I don't know. I always do scratch because I know it will be strong enough.
I disagree with the lady in the craft store. I would dowel the cake. If you are going to have three tiers stacked on top of each other the weight might make the lower tiers bow. In my opinion, after working so hard it would be a shame to have that happen. I would rather be safe than sorry.
Hope this helps.
Ditto. No refrigeration for MMF unless it's on the cake and the cake needs refrigeration. I add flavor and color after melting the mm's but before adding the sugar. Make the color a little darker than you want because the white powdered sugar will make the end product lighter. Always dowel a stacked cake. Straws work well too. Have fun!
Thanks everyone, i thought the lady at the store was nuts! Is it ok to dye the MMF after im done making it?
If i make the MMF how long will it last in the fridge? -already answered, no fridge! Bad things happen.
I also wanted to know the difference between the fondant you buy from the store and the MMF? -don't buy it, it does not taste good and it's cheaper to make your own, see the forum thread here: Perfect MMF... the easy and no mess way! http://forum.cakecentral.com/cake-decorating-ftopict-521083.html I've tried it, posted a few hints. Worked with it last night and it tastes GREAT!
Is MMf harder to use, or are they about the same? I'm no expert, but I'd say they're the same to work with, my MMF wasn't as hard as the Wilton stuff, but mine hadn't been sitting for months, either.
will a box cake mix work ok? -there are a lot of people here that insist on scratch cakes. I personally, can't make a scratch cake that tastes good to save my life, so I use a box. Your cake isn't what holds up the other layers, it's the dowels...
And should i use any dow rods? -YES! for any tiered cake use dowels!!! Bad things happen without them. I had some little plastic ones from the store (made by Wilton) and could trim them with wire cutters to get the right height.
HTH! Have fun & post the pics when you're done!
I've only been using MMF for a short while, so take my comments with a grain of salt. After it's made, I double wrap and leave it in the fridge overnight to "set" per my recipe instructions. It will be hard, but zap it in the microwave. Once you start using it though, don't put it back in the fridge as the others said. It will turn sticky as it starts to warm up. I also totally rely on cornstarch and not shortening when I'm rolling and shaping. My area is very humid and I find that cornstarch helps me control the stickiness better than when I use shortening. MMF is heavy so I can't imagine tiers without some good support. Also, as a beginner, I found that I'm less likely to get bulging if I use BC between layers. I tried filling, but I think the weight of the MMF has a tendency to push it out and make my cake bulge. The thing I see as the downside of MMF over boxed is it seems to be "bouncy". Like when you roll it or shape it, it sort of "spring back" to the thickness it was a little. You kind of have to keep shaping it more so than boxed stuff. As someone else said, it also seems to lose it's color a little more than boxed. Definitely tastes better, especially for cake covering, and you can use just about any flavor you like.
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