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ASAP:...MMF?

post #1 of 9
Thread Starter 
OK.... I followed the directions to the letter.... I have my fondant sitting on the counter.... I can kneed it...but my question is???? Should I keep adding powder sugar til it gets stiff...or should I let it cool some more then add it if it needs some.... When I pick it up...it starts to droop right away...could this be from it still being warm.?????
HELP!!!
Up to my elbows in MMF...lol
cakegal
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post #2 of 9
Let it sit a little while. you don't want to add too much sugar. This will make it crack and break!
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #3 of 9
Thread Starter 
Ok.... I'm letting it sit.... I will be putting it in a plactic zip lock bag and in the refridgerator til Friday...
I hope I'm doing this right....ack..
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post #4 of 9
Don't refridgerate it!
Hugs Squirrelly Cakes
post #5 of 9
Thread Starter 
Why not refridgerate it?????
cakegal
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post #6 of 9
Put it in a plastic container and leave it standing at room temperature, there no need to refridgerate it, you should wrap it well with plastic wrap so it won't hardened.

Wandy
Totalmente adicta a la azucar oops!!!!
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Totalmente adicta a la azucar oops!!!!
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post #7 of 9
I divide my MMF in half and put it in those airtight freezer ziplock bags... I can keep it for 3-4 weeks like that and it's still good... nice and pliable. thumbs_up.gif
post #8 of 9
Thread Starter 
Okie dokie...
zip lock bags and in air tight bowl on counter...
Thanks you wonderful bunch of talented people.
Happy baking,
cakegal
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post #9 of 9
Well. even though some of the regular rolled fondant you buy is refridgerated or actually frozen, I find personally that marshmallow fondant doesn't like to be refridgerated even before using it. It tends to dry out a lot easier than regular rolled fondant. Storing it double bagged airtight will make it last longer though, but it really doesn't have the extended shelf life of regular fondant.
Hugs Squirrelly Cakes
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