Mm Fondant

Decorating By therese379 Updated 11 Jul 2009 , 8:45pm by dsilvest

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therese379 Posted 10 Jul 2009 , 8:47pm
post #1 of 12

can anyone help me... I just made mmf for the first time.. very easy..
what I need to know is, how can I get it to be white/white.. for a wedding
cake in september... thanks

11 replies
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idgalpal Posted 10 Jul 2009 , 8:53pm
post #2 of 12

There is a white white you can add to it. It's a Wilton product. Im not at home right now to look at it and give you the exact name, sorry.

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therese379 Posted 10 Jul 2009 , 8:55pm
post #3 of 12

thanks.. I will ask at Michael's... I think I seen it by the vanilla. icon_wink.gif

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mandyloo Posted 10 Jul 2009 , 9:05pm
post #4 of 12

also, (I have read this but haven't experienced it) make sure you don't over nuke your marshmallows, I've heard that can give them a darker color. And of course, if you're using any flavorings, make sure they're clear. icon_smile.gif

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therese379 Posted 10 Jul 2009 , 9:06pm
post #5 of 12

thanks.. was not aware of that.. great tip icon_wink.gif

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mkm25 Posted 10 Jul 2009 , 9:11pm
post #6 of 12

I melt my marshmallows over low heat on the stove (just until melted) and use clear vanilla. I get white-white MMF every time so you can always try that if you can't find the white color at Michael's. icon_smile.gif

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therese379 Posted 10 Jul 2009 , 9:21pm
post #7 of 12

great, I will try this.. thanks icon_wink.gif

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therese379 Posted 10 Jul 2009 , 9:24pm
post #8 of 12

mkm25... I love your purse cake.. great work thumbs_up.gif

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dsilvest Posted 10 Jul 2009 , 9:31pm
post #9 of 12

Michele Foster's MFF is much whiter than the MMF. It uses glucose rather than marshmallows.

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mkm25 Posted 10 Jul 2009 , 9:33pm
post #10 of 12

therese - thanks! Actually, now that I think about it, that was MMF!

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therese379 Posted 11 Jul 2009 , 8:18pm
post #11 of 12

dsilvest..not to sound dumb... where do you get Michele Foster fondant in canada??? I have never seen it at Michael's icon_wink.gif

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dsilvest Posted 11 Jul 2009 , 8:45pm
post #12 of 12

I make it.

Here is the recipe that I use. I have made some subtle substitutions.

1 tbsp geletin
1/4 cup water

1/2 cup glucose
1 tbsp glycerine
2 tbsp shortening
1 tsp clear flavouring of your choice

7-8 cups powdered sugar

I put the water into a glass measuring cup and sprinkle on the geletin. I let it sit for about 3-5 minutes and then microwave it for about 10 seconds. Then I add the glucose or white cornsyrup, glycerine and shortening. I microwave it for about 1 minute and stir any shortening that has not melted until it has all mixed in.

Put 6 cups of powdered sugar into your kitchenaid mixer or a large bowl and pour in the liquid while it is mixing on low.

I put a cup of powdered sugar on the counter and pour the mixture on it. I then knead it until smooth. If it is really sticky and soft I add a bit more sugar.

At this point I make it into a ball, cover it with shortening and let it rest. After several hours or the next day I knead it again. If it is really sticky I knead in a bit more powdered sugar. I don't use all of the 8 cups very often.

I find with the use of water and shortening the fondant comes out whiter than the MMF.

Here is the link for the exact MFF recipe
http://cakecentral.com/cake_recipe-3663-Michele-Fosters-Delicious-Fondant.html[url]

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