What Went Wrong?

Decorating By StephW Updated 23 Jul 2007 , 1:55pm by StephW

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StephW Posted 22 Jul 2007 , 11:49pm
post #1 of 10

I made a cake for my Dad's birthday (in my pics). I made a 9" round which I frosted with chocolate buttercream and then I made MMF and tried to put strips around the cake to make it resemble a bushel basket. I had sooo much trouble with the fondant because it kept stretching when I would try to put the strips on the cake. I think the basket looks horrible - although the veggies I made with fondant came out really well.

Anyone have any idea why the fondant kept stretching? Is this normal with the MMF? I used the recipe that calls for marshmallow fluff instead of melting the marshmallows. Could that be an issue? I let the fondant rest before I worked with it. But it was a nightmare to try to make the basket.

Please help!

9 replies
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gibbler Posted 22 Jul 2007 , 11:54pm
post #2 of 10

bump

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momof5kiki Posted 23 Jul 2007 , 12:29am
post #3 of 10

I have never made MMF with fluf, but I use Rhonda's MMF. I love it. Your veggies are cute icon_smile.gif

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angelcakes5 Posted 23 Jul 2007 , 12:33am
post #4 of 10

I have had this problem before, I tried kneading some more sugar in or I have even put a little dry gumpaste in to make it dry faster and not so stretchy??

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aliciababcock Posted 23 Jul 2007 , 12:36am
post #5 of 10

I did a cake a few weeks ago where I put strips up to resemble a fence. I cut mine and let them sit for about an hour and then placed them on it. The seemed to be a little more firm that way. I had not cut enough out to fit all the way around the cake and had to do 2 more with ones I had just cut out and they stretched and looked a lot different than the other ones.

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jenncowin Posted 23 Jul 2007 , 12:39am
post #6 of 10

Your MMF may have been too soft. Did you let it rest overnight after you made it? I have had the stretching problem and after I let it rest, I didn't have any problems.

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nanahaley Posted 23 Jul 2007 , 12:47am
post #7 of 10

I too had trouble with MMF stretching but it was a recipe my Wilton instructor gave me made with marshmallows (not fluff). I haven't had time to experiment with other MMF's. Sorry, I don't know enough about fondant to be of any help to you. But your cake is cute in spite of your problems and your veggies turned out great!!!

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StephW Posted 23 Jul 2007 , 1:54am
post #8 of 10

Thanks for the compliments. Despite my problems - the cake went over very well. The server at the restaurant even asked me if I had any business cards!

I let the fondant rest, but only for about 3 or 4 hours. I did not really have the time to let it rest longer as I just decided yesterday what I was going to do and then I made it all last night. But when I have more time, I can try letting it rest more.

I also thought that it may have needed more sugar - but it was not really too sticky.

I have made things with gumpaste/fondant mix before, but since this fondant was covering almost all the cake, I did not want it too hard. I wanted people to eat it if they wanted.

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peterlori1 Posted 23 Jul 2007 , 2:43am
post #9 of 10

Here is a trick that works for me. Place your uncut fondant onto freezer or waxed paper. Cut your strips out with a rotary cutter, the type used for cutting fabric. Leave the paper attached, roll up your fondant strips, then start to unroll the fondant, removing the paper as you attach the strip to your cake. Or cut your strips as usual then place in the freezer for a couple of minutes to firm up. Hope this helps.

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StephW Posted 23 Jul 2007 , 1:55pm
post #10 of 10

That is a good tip peterlori1. I never thought of freezing the fondant to help firm it up. How long can it be frozen though without having negative effects I wonder?

I've seen other posts that say not to refrigerate the fondant - but I did refrigerate my cake. Everything was so soft that I was afraid that I would wake up and find the fondant had fallen off the cake! So I put cookie sticks in certain spots to hold the fondant in place and stuck it in the fridge. It came out fine.

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