Mmf Cutouts

Decorating By dmo4ab Updated 28 Jul 2010 , 1:20pm by FlourPots

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dmo4ab Posted 28 Jul 2010 , 3:13am
post #1 of 5

First of all - a huge shout out and "thank you" to the entire CC gang. I've learned so much here in the past year of so, and though my cakes are a far cry from the skill of many here, they are definetly improving!

I like working with MMF because people actually can tolerate eating it and it doesn't break my hobby baker budget. I mostly use it as accents on top of buttercream. My flaw is in getting nice, smooth cut edges. I've noticed they are perfect when using a cutter, so I'm definetly trying to build my stock of those. But, when I have to free hand something, say a zebra stripe pattern, it just looks too jagged and raw on the bottom of the cut edge. I usually use a knife or exacto. Any help?

4 replies
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dsilvest Posted 28 Jul 2010 , 3:29am
post #2 of 5

Try a pizza cutter or a smaller fabric cutter.

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dguerrant Posted 28 Jul 2010 , 4:50am
post #3 of 5

i use a good sturdy pizza cutter, one that's not wobbly for sutting stripes, waves, zebra stripes, etc... to cut other stuff, i use an exacto knife and spray or dip the blade in a bit of oil. also, let the rolled out fondant sit for 10-15 minutes to firm up or even longer if needed. this helps to keep it from streching and distorting. I hope this helps you, also check your blade and make sure it is sharp and clean, any little piece of dried fondant or anything will keep it from cutting smoothly.

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dmo4ab Posted 28 Jul 2010 , 1:12pm
post #4 of 5

Thanks for the tips! I will definitely give these a try!

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FlourPots Posted 28 Jul 2010 , 1:20pm
post #5 of 5

Regular sharp scissors work really well too...and
this tool is awesome to scrape fondant off of your x-acto blade...I use the flat side:

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