Arg@#%@!^ Mmf Kicking My Butt Today
Business By Chef_Stef Updated 2 Dec 2006 , 10:43pm by christeena
I'm beginning to think I DON'T like MMF.
I just spent, oh...maybe FIVE times of rolling out Tiffany blue MMF and messing up getting it on a 14" dummy, take it off, re-roll, redrape, 5 or 6 times!! I was ready to throw the pile of it against the wall!
I'm covered in powdered sugar literally up to my elbows, my front of my shirt and all the way down to my knees, PLUS my slippers, the counter, and my kitchen floor.
THANK GOODNESS it's a dummy. If this was a cake I'd be ready to cancel the order--who knows how I'd ever get that exact blue again on how many re-do's.
I tried using crisco under it to roll it, then powdered sugar, and it would stick or it would be too heavy and stretch down and fall off at the top of the cake, or it wouldn't cover the whole thing. Tried sliding a board under it--didn't work. Tried rolling it on the cut and roll mat and flipping it onto the cake, didn't work, but on the second try I MADE it work and just went to work on the disaster that was left with smoothers. I got it smoothed out alright, but MAN WHAT A PAIN. It is me? the heat, the weather, or what today?? It's for a bridal fest, so it has to be, of course, PERFECT, too...
bleh
I'll take pics later this week when I get the ribbon and bow dealt with, right now I'm just glad all three tiers are covered and all the same color.
SIGH *vent over*
i can totally understand you!
i only tried once to cover a cake with mmf and gave up..its not for me. it has a mind of its own..lol
i only use fondx or another aussie brand called orchard and they are excellent to use...
mmf for me is a accent or decoration thing only...
i glad you got the cakes covered..good luck with finishing it..
kylie
Yeah, I've had much better luck on big diameter cakes with Petinice, but I figured for dummies, I wasn't going to spend *that* much so went with MMF. I like it fine for smaller cakes, but when I lift it for that larger tier, it just stretccccchhhhhes out.
Well, it's done. At least I know better than to try it on a *real* 14" cake in the future! What a disaster this would have been!! 
The only thing I use for dummies is Wilton fondant (that's all it is good for!) that I get at Michaels's when they have a 50% off coupon. It's REALLY easy to work with and I have yet to have any problems with it tearing. I've already started stocking up on it for next summer's fair competition cakes!! Anything else is buttercream with Satin Ice accents! I just tell people that most people do like the texture of fondant and that they will be happier with buttercream!!
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