Help I have a cake to do next month and it calls for fondant. We don't care for the taste of fondant so I made up some MM fondant and it cracked while drying, and looked extremely dry. My problem there? I'm thinking not enough moisture and the thickness wasn't right. Then I made up the Rolled Buttercream Fondant and I can't seem to get it to work for me, loved the taste though. What is it supposed to look like-shiny or matt like? How thick is it supposed to be rolled? I've got to find a good one and work with it so I can do a good job. The cake is in the Wilton 2004 yearbook and is called Romantic Ripples on pg. 95. Any suggestions, tips, or recipes would be Enormously appreciated! Thank you in advance, and probably later also!
Regarding the MM Fondant.....I don't know which recipe you used but the reason it may have cracked is due to too much powdered sugar...instead of too little water. It does make a difference. MM Fondant is very pliable, even when rolled to 1/8" thickness. Did you use constarch or powdered sugar on your hands and work surface? That could have effected the fondant as well. If so, try using a smidge of crisco instead. I haven't tried the rolled buttercream recipe so I can't give any adivce there. I checked out the cake you mentioned in the Wilton yearbook...beautiful! Can't wait to see yours...I'm sure it will be just as beautiful!
Thank you MrsMissey...oops, I had p.sugar on my work surface and hands. I have noticed now that the rolled buttercream fondant has an oily speration look about it since sitting out overnight. Maybe more p.sugar is needed. Back to the drawing board! (wish I owned stock in C&H company)
I just made my first MM fondant cake this week and it stayed nice and didn't crack at all, even when cut, the slices cut so nice and stayed together. My first recipe of it, I used too much sugar but when I followed the instructions and used the 1 1/2 cups and just greased my hands with shortening while I was kneading it turned out great! You also need to make sure you knead it for 5-7 minutes. Someone told me that they trick to knowing if you have kneaded it enough is when you push some up between your fingers, if it cracks you need to work with it more.
It sounds like your MMF had too much powdered sugar. Rolled buttercream is a little shiny and tends to be a little greasy compared to fondant and MM fondant. I have only used it once and found it to be that way. It is a little harder to work with. One tip i have read that if you are working with it and it is too greasy use cornstarch when working with it.
Thanks for the replies and tips. When I mixed up the MMF it was an extremely sticky-gooey mess to get out of the bowl. I did something wrong for sure there! So, off again on another batch...the good thing is that the RBC is going to be used for figures or decorations on other cakes so all is not wasted.
Here is a tip that someone gave me when makeing MMF. Grease the bowl that you are mixing it with shortening and your hands if you are going to knead it. That will help the mixture from sticking to the bowl. If your mmf was sticky and gooey just add more sugar but do a little at a time and make sure you are mixing it long enough to make sure that it is well blended.
Here is a tip that someone gave me when makeing MMF. Grease the bowl that you are mixing it with shortening and your hands if you are going to knead it.
That is a great tip! It never occurred to me to grease the bowl first..I will certainly do that next time! Thanks!
Want to Thank all of you for some good advice on MM fondant. I'm feeling very confident now-carma's going to get me for that - with the project coming up soon. The greased bowl and hands worked quite well, in fact I put a little on the rolling surface and dusted p.sugar as needed for the fondant. Oh, I did add a couple drops of vanilla in with the water and it smelled horrible once it was heated up.