I ran out of MMF and had to make a quick batch. I tried to let it rest a couple of hours. It was a little soft and sticky but it worked.
I've used MMF for years and at the beginning of each wedding season need to retrain myself. Last week I had a heck of a time with bubbles and pits. So this week I actually put about 3 heaping tablespoons of solid white fat in it, added more powdered sugar than I usually and let it rest for 6 hours. BEAUTIFUL results. Yes, you can use it right away, and it is a lot easier to work with when it's warm. But if you let it rest and add more high ratio shortening to it, you'll have a lot better results.
Curious as what recipes your using that works well not letting it rest. The recipe I use does not have shortening in it.
Curious as what recipes your using that works well not letting it rest. The recipe I use does not have shortening in it.
could this be from not letting my MMF rest? I have used it for a little while, but this time I was rushed. this bubble would NOT go away and when I did get it to go away, it would come back.[img][/img]
http://cakecentral.com/gallery/2316517/2316523/birthday-cake-photos
could this be from not letting my MMF rest? I have used it for a little while, but this time I was rushed. this bubble would NOT go away and when I did get it to go away, it would come back.[img][/img]
http://cakecentral.com/gallery/2316517/2316523/birthday-cake-photos
No Mkwiat. that bubble comes from air being trapped under your fondant when covering it or not letting the iced cake 'rest'/settle before covering it with fondant. I get those too and there's not much you can do to prevent them other than just deal with it
Letting the fondant rest aids you in it's flexibility and stretch in my opinion.
could this be from not letting my MMF rest? I have used it for a little while, but this time I was rushed. this bubble would NOT go away and when I did get it to go away, it would come back.[img][/img]
http://cakecentral.com/gallery/2316517/2316523/birthday-cake-photos
No Mkwiat. that bubble comes from air being trapped under your fondant when covering it or not letting the iced cake 'rest'/settle before covering it with fondant. I get those too and there's not much you can do to prevent them other than just deal with it
Letting the fondant rest aids you in it's flexibility and stretch in my opinion.
Thanks jones5cm. I've been trying to figure it out.
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