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Perfect MMF.. the easy and no mess way! - Page 2

post #16 of 78
Thread Starter 
I find my chocolate mmf tastes like tootsie roll. Definitely a chocolate taste though.

How much cocoa did you use? I find the "special dark" and TONS of it (I like a really rich dark color!) makes it really chocolatey.
post #17 of 78
Thank so much for the directions !! I have been a little scared of MMF but really been wanting to try it. Now I feel like I have some good step by step directions and am less nervous and scared icon_smile.gif
post #18 of 78
Yeah I saw that now that I read the post again. Hey u can add that to the pet peeve thread going on. U can shoot me I am a dumb a## sorry.
post #19 of 78
Quote:
Originally Posted by FlowerGirlMN

PS: the method works even better if you have a kid to wash the bowl and pyrex out for you between batches!

Loves me my child labor! LOL. He de-thorns roses for wedding orders, too!

(This was before going pro and moving to an outside facility, before anyone freaks out. )



*Points a finger at her*

REPORT her to the authorities, quick!!! LOL

Hey girlfriend, as soon as my 6 month old gets big enough, his first chores will be helping mommy clean the kitchen too. I got your back!! thumbs_up.gif
Lisa Kerbes Costello
http://www.lmk4.com
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Lisa Kerbes Costello
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post #20 of 78
Thanks for posting. I always make a BIG mess with MMF which is the only reason why I hate making it. Your way seems so much more better than the way I've been doing it. I'll be trying it soon!
post #21 of 78
Quote:
Originally Posted by FlowerGirlMN



How much cocoa did you use? I find the "special dark" and TONS of it (I like a really rich dark color!) makes it really chocolatey.



I haven't tried chocolate yet, I was just wondering. The "regular" MMF was yummy when i taste-tested it, but when i put it on my cookies, i just wasn't thrilled. But, i loved working with it. (someday i'll even put it on a cake...lol!) Next time, i'm going to make my usual thick cut out sugar cookies instead of the NFSC. And if adding cocoa makes it taste like a tootsie roll, I'm IN!

thumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gif
post #22 of 78
Thread Starter 
TOTALLY makes it taste look a tootsie roll.

If you've seen my photo from the bridal show a few days ago, you'd see my chocolate draped hearts cake right on the table. I got a bunch of people to sniff it as proof, lol!

Quite a few people made comments about wanting to take off with it, styrofoam or not!
post #23 of 78
Ok, silly question, but I'm assuming it's a 1 lb bag of powdered sugar? I've gotten myself in the habit of buying 4 lb bags because I seem to keep running out...
Be mischievous and you will not be lonesome.
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Be mischievous and you will not be lonesome.
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post #24 of 78
Thread Starter 
I *thought* it was 2lb.. I don't know, whatever the regular bags are at the grocery store or walmart, LOL.

I really meant that I'm not one for measurements. Sure, you can use the 4lb bag.. you'd just have a lot more left in the bowl when you're done.. and you'd probably be wearing some!
post #25 of 78
Ok I have another question this one is real since you haven't answered it yet and I looked icon_lol.gif . How much MMF does this make. I need to cover a 12, 10, 8, and 6 four inch dummie cakes. How many batches do you think I will need to make.
post #26 of 78
Thread Starter 
Depends on how thin you roll it, and how good you are about not getting icing/crumbs on what your trim off, etc.

I'd make a batch and a half to be safe, if I were you. When you get more practiced at it, you should be able to do that in 1 batch.
post #27 of 78
I just spent a good half hour nosing around your photos...all I can say is WOW!!!!! Thanks for sharing your tips for chocolate MMF. So far I've spent way too much money on pre-made fondant, and havn't had the nerve to make my own mmf. I think this may be the final push to make my own, now that I have your advice. Your cakes are amazing. You're a real artist!
post #28 of 78
Wow! Thanks so much for the tips. They came just in time. I've only made MMF twice and am using it on a wedding cake this weekend and have to make several batches. I love that you already have the sugar in the bowl. That's what's the worst part about it for me because sticky fingers results in sticky bag! LOL

Oh, and conf. sugar comes in a 2-lb bag in the store.
post #29 of 78
I've never made MMF before, but heard a lot about it from other decorators. I'm looking forward to making a batch soon!
post #30 of 78
Flower GirlMN, here is a question for ya! I'm making the Cool School Cake in the Wilton 2007 book for this Saturday. I've never made MMF before (I'm also going to post this question in a separate thread just in case you're not around). Anyway, the recipe in the Wilton book says to use 72 oz Royal Blue, with several other colors, all totaling 111 oz!!!

This seems like a lot to me. Especially if you're rolling it to 1/8 inch thick. I've so far made 4 batches of MMF (using Rhonda's ultimate recipe online here). Should I figure one batch equals one pound? I'm scared I'm going to either end up with too little or way too much!

TIA
Amber
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