It was a dream to work with!
I usually make my fondant with gelatin, glucose, icing sugar, etc. and it is a fairly messy procedure. The MMF was cheaper and quicker to produce and rolled out beautifully.
Very resilient also. I had trouble with air bubbles on my 2nd tier but peeled the fondant off and let rest for a half hour. Then warmed in the microwave and it rolled out nicely. Very few imperfections. Sweeter than I'd like so I may try adding lemon juice next time.
Looking forward to trying the chocolate MMF next.
i want to use this recipe to cover a wedding cake im making. I was wondering if it would really ruin it if it goes in the fridge because i'm using filling that needs to be refrigerated. ive heard to never refrigerate any fondant but i've used store bought fondant and it turned out perfectly even when refrigerated but the fondant was so pricey. Thanks
I'm trying to design a 3D rainbow with RKT & Wire so I wanted to try Fondant. I used this recipe yesterday with my Pro Series KitchenAid. I used the exact measurements as stated. It was nothing but crumbles. I added more sugar, I added water, I added corn syrup and finally added more Almond Extract. My poor mixer was smelling and then I added some additional Crisco. FINALLY it came together, I then wrapped it and let it set for several hours. Then I rolled it out, to find that it was sticking with with every swipe, I even ran it throughout the pasta machine. The taste was great, but it was too thin and would tear. I then tried to apply it, but then it would stick, even after I used a smidge of water to seal it.
I admit that I"VE NEVER worked with Fondant before, but I know that it wasn't right. HELP!
I just made this right now! WOW! So easy and fast! (tastes good too) :)
Ok, I have made this recipe several times, (by hand, no corn syrup - which I am going to attempt this round) - my question is this: I do not cover my cakes in Fondant, I only use it for decoration - what is your suggestion therefore when it comes to refrigeration, as my final product needs to be refrigerated.
Thanks for your input.
I too store mine in fridge wrapped up good in saran wrap then inside a zip lock bag & it last a while, and it's still good & workable afterwards
You ladies are so knowledgable about this technique. I am a new baker and do want to try fondant. The MMF does seem to be the consensus to use. Did anyone go to class first? And, is this expensive to do? I have MS and have to watch my baking expenses. Thanks for replys.
I have been to a couple classes in which we used MMF. I will try to answer some questions according to what we learned in class. Our recipe is the same featured here. If you use generic products it doesn't always turn out white. Use mix of powdered sugar/cornstarch for dusting. Add Crisco when mixing/kneading to achieve smoother texture. If it's dry -add more Crisco. Too wet or sticky -more sugar. Figures can be made with adding a bit more sugar for stiffness and allowing to dry for a few days. Can be refrigerated but will sweat when warming. It is cheap to make and.tastes great.
I was just wondering how or if I can add color to the fondant
Hi Kimperete, yes you can add color to the fondant. The easiest and fastest way is to put it in the melted marshmallows mixture, before adding the sugar. But you can also knead it in already made fondant. You just have to knead it until the color is uniform. I find it helpfull to stretch it over and over.
I love MMF and have been using it for a while now. Sometimes, though, I have some trouble using it and I was wondering if it had happened to you too, MMF users?
If I use no name marshmallows or less fresh ones, sometimes it doesn't give me a great result.
If it's really hot, like last week here, it tears more easily when I apply it on my cakes.
If I put too much shortening in it, trying to make it more pliable, it tends to rip too.
When I put the fondant on my cakes, the weight of the excess fondant around the cake stretches the applied fondant and before I have had the time to trim it, it's already ripped or almost ripped some parts. It happened to me particularly for a ball cake.
To answer a question I read...it works too over a cream cheese buttercream.
By the way, I always use the kitchen aid mixer method and it's REALLY less messy, easier and faster! It was my dream to get that mixer one day and last year, my wonderful husband gave me one for mother's day...WOW!!! Since that day, I use it for my MMF and I love it!
Personnally, I make many colors, then freeze them in small portions, airsealed. It allows me to use only the amount I need for my cake decorations, all year long. I do the same with gumpaste. I also freeze cakes and buttercream. I'm about to try freezing modeling chocolate.
I had never used modeling chocolate until last week and it tastes and works great for decorations I can't get hard enough with MMF.