Crisco In Mmf

Decorating By kristiemarie Updated 24 Mar 2011 , 12:38am by Marianna46

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dsilvest Posted 21 Mar 2011 , 6:32pm
post #31 of 38

I always melt the crisco with the marshmallows and water in the microwave until the marshmallows are just about melted. In will often add 2 tbsp of glucose or corn syrup and 1 tbsp of glycerine as well. When I stir the mixture together the heat causes the rest to melt. The glucose and glycerine make the fondant very workable. Then I add about 4-5 cups of the PS and stir. I will put about 2 cups of PS on the counter and put the stirred mixture on top, then knead together. I find this method is less messy than using the KA.

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divinecc Posted 21 Mar 2011 , 6:37pm
post #32 of 38
Quote:
Originally Posted by seedrv

Quote:
Originally Posted by divinecc

Here is the pic of the fairy! http://cakecentral.com//gallery/1887558 This was one of my first cakes and my first cupcake tower so don't laugh! icon_lol.gif BTW: Don't use double sided tape to cover your cake boards in July, it gets so hot and peels up! icon_wink.gif



Very cute! But stupid question time. Can someone eat MMF with tylose in it? I bake a lot of kids' cakes and they want to eat EVERYTHING!




Thanks! Yes, you can eat it, if I don't need very much tylose it doesn't change the taste but for most figurines I can taste it. It's not bad, but I don't really like it. It doesn't seem to bother most people, everyone always eats there fondant cupcake toppers and steals them off the leftover cupcakes!

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MissCuteCupcakes Posted 23 Mar 2011 , 3:17pm
post #33 of 38

dsilvest, how much crisco do you melt with the marshmellows?

i made some fondant last night but was too scared to melt the crisco in with the marhsmellows, but i did add about 2 teaspoons of corn syrup. i really dont know the results yet since i wrapped it up in saran wrap so it can rest over night. i will see what happens today when i work with it and let you all know.

also someone mentioned something about making the fondant right in the bowl...thats exactly what i do. for some reason whenever i try to make it on the counter i end up with a huge mess that isnt centralized lol...a really big bowl is perfect for making fondant, and it makes cleanup a breeze!

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QuiteContrary Posted 23 Mar 2011 , 6:49pm
post #34 of 38

I am wondering if the crisco in the MMF will make it too soft, especially for use in a hot climate like the Caribbean. I want to try it for the pliability but worried it may sag in the heat. I have used crisco, glycerin and cornsyrup before to give pliability but never that much crisco. Any thoughts?

I do not have tylose but I have Gum Tex will that work to make it stiffen up a bit to mold fabric swags?

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dsilvest Posted 23 Mar 2011 , 7:15pm
post #35 of 38

1. I usually add 1/4 cup crisco or generic shortening to my fondant and I also like making it in the bowl. I only add PS until I can't stir it any longer then I pour it onto the counter onto a bed of PS and knead.

2. Yes gumtex will help to firm up the fondant and it will dry faster.

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kristiemarie Posted 23 Mar 2011 , 7:22pm
post #36 of 38
Quote:
Originally Posted by MzCuteCupcakes

kristiemarie, when you say you put 1/2 cup of crisco into your mmf, did you put it in the microwave along with the marshmellows?

I need to make some this week and I am seriously thinking about doing this




Yes, I put it in the bottom of the bowl and microwave the mellows til they melt. icon_smile.gif

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kristiemarie Posted 23 Mar 2011 , 7:27pm
post #37 of 38

I use a big ol bowl too. I work with it in there until it's a ball and then finish kneading it on the counter.

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Marianna46 Posted 24 Mar 2011 , 12:38am
post #38 of 38

QuiteContrary, as you see, I live in Cancún, and this trick (plus a little more powdered sugar and a little CMC/tylose) solved all the problems I found translating my cool-climate fondant to the Caribbean (and, believe me, I had a lot of them when I first moved there a couple of years ago!). The fondant I that was kind of stiff when I used it in Mexico City was soft and sticky when I tried to use it in Cancún, so I added some powdered sugar to it until I liked the consistency, but it still stuck to my hands when I worked with it, so I started adding the shortening until it stopped sticking both to me and the counter when I rolled it out. The CMC - or tylose, which is the same thing - makes it dry faster and a little harder so it doesn't slide down the sides of the cake. The PS and the shortening have to be eye-balled. The CMC is about 1 tsp. per pound (or half kilo) of fondant, although you can experiment with that, too. I've put in as much as a tablespoon per pound. It tastes lemon-y (or, rather, like citric acid crystals) but it won't hurt you.

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