Putting Tylose Powder In Marshmallow Fondant

Decorating By momvarden Updated 30 Oct 2008 , 2:06pm by cakedout

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momvarden Posted 23 Oct 2008 , 6:13pm
post #1 of 10

Has anyone ever put tylose powder in mmf before? Does it help it with the tearing? What does it do for it? I am looking to stabilize it a little more. I have read some where that it is used in some of the more complicated recipes. k thanks for your help in advance.

9 replies
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banba Posted 23 Oct 2008 , 6:20pm
post #2 of 10

I use tylose added to mmf when I want if to dry quickly and harder eg. a shoe.

I just take the amount of mmf I need for whatever I am making and I pour a little tylose onto the counter and knead it into the mmf.

I can't give specific amounts of tylose to mmf, I just eye ball it!

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momvarden Posted 23 Oct 2008 , 7:29pm
post #3 of 10

thank you, for responding. does the mmf get a hard as gum paste, when you do this? Or can you cut through it still if i were to use it on a cake? does that make sense.

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banba Posted 23 Oct 2008 , 8:25pm
post #4 of 10

It doesn't get rock hard but it does get rigid and I don't think you would really want a rigid piece of mmf to chow down on, it would have a not so nice mouth feel I think.

You could still cut through it but you wouldn't want to chew it!

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momvarden Posted 23 Oct 2008 , 8:52pm
post #5 of 10

thank you this helps alot.

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Cookies4kids Posted 26 Oct 2008 , 12:25pm
post #6 of 10

The ratio I was given by an artist on CC was 1 tsp. Tylose to 12 oz of MMF. This works really well for me.

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khoudek Posted 27 Oct 2008 , 4:23pm
post #7 of 10

momverden, I'm not sure if you've tried Rhonda's Ultimate MMF. It has corn syrup as its stablizer and I've not had any issues with tearing when I use this recipe. Plus, it's pretty good tasting without being super sweet.

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momvarden Posted 27 Oct 2008 , 6:09pm
post #8 of 10

khoudek, no i have not tryed it yet but i might have to. I am always willing to try something new (to me that is). thanks

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preciosa225 Posted 30 Oct 2008 , 5:01am
post #9 of 10

Rhonda's MMF is the only one I've ever used so I cannot compare it to anything else, but it is really good and everyone who I let taste it always says wonderful things about the taste! And it is really simple to make. icon_smile.gif

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cakedout Posted 30 Oct 2008 , 2:06pm
post #10 of 10

Is Rhonda's recipe listed here on CC?

I couldn't find it. Could you post a link to it, please?

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