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MMF driving me crazy

post #1 of 13
Thread Starter 
Okay, so I've made MMF a few times and it always wants to stick to my mat when I try to roll it out. Should I be using shortening or powdered sugar on my mat to keep this from happening? And...even though it taste better than Wilton fondant, it has a very powdery taste and is very chewy. People usually just peel it off. I want something that's going to taste good and is easy to use. Could I be getting it too stiff? Because I always have to pop it in the microwave before I try working with it. I'm almost ready to just give up on this whole fondant thing. Any suggestions...please???
post #2 of 13
have you tried putting some flavoring in the hot marshmallow? My people don't like the stuff either, so unless I get a special request for it, I'm not going to use it (except for my third Wilton class, of course).

Debbi
Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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post #3 of 13
I use Pettinice Rolled Fondant. At first, I used to tell people that fondant was not enjoyed by all and they might want to remove it, but although Wilton fondant is vile, this stuff is not bad at all. As it turns out, I actually have people who go back to the cake table specifically to get the decorations and have extra bits of fondant! When I've said it isn't very good, they look at me like I'm nuts, so now I don't say it anymore. Maybe it is just a self-fulfilling prophecy anyway! (Personally, I'm not fond of crusting buttercream) The white Pettinice tastes a lot like marshmallows and the chocolate is like Tootsie rolls. I get the white in 15 lb buckets form Pfeil and Holing at http://www.cakedeco.com It is much less expensive (even with paying the shipping) than I can get it locally. I usually get the chocolate from Sugarcraft.com as no one around here carries it at all. It is very dark brown and can be mixed with white for a medium tone.

I'm sure this is more expensive than making fondant from scratch, but since I need everything I use to be kosher, the Pettinice works for me because it both tastes reasonably good and is kosher certified. It is virtually impossible to make fondant from scratch with kosher gelatin. It has been a huge disaster each time I've tried. I may try MMF at some point, but kosher marshmallows are hard to find too...

I'm a newbie and have much to learn so take this as a not-very-expert opinion. I hope to be able to post pictures soon!
post #4 of 13
I use Pettinice Rolled Fondant. At first, I used to tell people that fondant was not enjoyed by all and they might want to remove it, but although Wilton fondant is vile, this stuff is not bad at all. As it turns out, I actually have people who go back to the cake table specifically to get the decorations and have extra bits of fondant! When I've said it isn't very good, they look at me like I'm nuts, so now I don't say it anymore. Maybe it is just a self-fulfilling prophecy anyway! (Personally, I'm not fond of crusting buttercream) The white Pettinice tastes a lot like marshmallows and the chocolate is like Tootsie rolls. I get the white in 15 lb buckets form Pfeil and Holing at http://www.cakedeco.com It is much less expensive (even with paying the shipping) than I can get it locally. I usually get the chocolate from Sugarcraft.com as no one around here carries it at all. It is very dark brown and can be mixed with white for a medium tone.

I'm sure this is more expensive than making fondant from scratch, but since I need everything I use to be kosher, the Pettinice works for me because it both tastes reasonably good and is kosher certified. It is virtually impossible to make fondant from scratch with kosher gelatin. It has been a huge disaster each time I've tried. I may try MMF at some point, but kosher marshmallows are hard to find too...

I'm a newbie and have much to learn so take this as a not-very-expert opinion. I hope to be able to post pictures soon!
post #5 of 13
Thread Starter 
Newbie here too...I will take all the help and suggestions I can get!!
post #6 of 13
Quote:
Originally Posted by eryka1842

Okay, so I've made MMF a few times and it always wants to stick to my mat when I try to roll it out. Should I be using shortening or powdered sugar on my mat to keep this from happening? And...even though it taste better than Wilton fondant, it has a very powdery taste and is very chewy. People usually just peel it off. I want something that's going to taste good and is easy to use. Could I be getting it too stiff? Because I always have to pop it in the microwave before I try working with it. I'm almost ready to just give up on this whole fondant thing. Any suggestions...please???



Yes, you are supposed to be spreadinig some powdered sugar on the surface you are working on to keep it from sticking... Also, when you are rolling it out, lift occasionally to keep it from sticking to surface... some people even grease their hands with shortening to help as well....

As far as the taste, a lot of people don't like this stuff... Also the texture kind of turns them off.... It is pasty and not somethig they expect to be like that....

I add vanilla and almond extract to mine and it changes the taste tremendously, so try different flavors and see... still, people are not too crazy about this stuff.... icon_cool.gif

but it looks beautiful, though icon_lol.gif
Its always about cake!!
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Its always about cake!!
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post #7 of 13
I am dedicated to using my cornstarch puff for working MMF. I have tried shortening and hated it. Powdered sugar didn't work too well either. But using cornstarch liberally, and moving/flipping the fondant when rolling, works great!

Last time I rolled it while it was still warm and that worked wonderfully as well. I also use my KitchenAid with the dough hooks to mix it up. I do wipe the hooks with shortening though.

Good luck!
CakesByEllen

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CakesByEllen

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post #8 of 13
Thread Starter 
Okay. I also use a cornstarch puff, but maybe I wasn't using enough. I also use my dough hooks to mix it, however, it comes to a point where I have a lot of powdered sugar/marshmallow bits at the bottom of the bowl. Is this normal? Should I be needing that in with the rest of the batch by hand? Or does it really make any difference?

Again, all suggestions are greatly appreciated. I'm trying to learn as much as possible.
post #9 of 13
icon_biggrin.gif I tried MMF over the week-end for the very first time, and I swear I alsolutely loved it..I've always used the other kind, I did not hate it, but then I thought I'll give MMF a shot, It came out perfect, and I will not go back to the other kind ever again...I never had a problem rolling out...I've worked with Fondant all my cake decorating life.. Corn starch is a savior and a messiah for not sticking.
post #10 of 13
If your MMF is sticking it might be that you aren't turning it over enough while your rolling it out. I use crisco on my mat & just a little powder sugar. Some advice, When you go to lay it on your cakes, take the mat with it. Turn the mat & MMF over onto the cake & peel the mat away. It is so much easier that way. I also let the MMF sit a few minutes on the cake before I start shaping it around the cake. Gravity does wonders when you let it hang a bit. Also keep your hands greased w/ Crisco the whole time you are working w/ MMF. It is easier to work w/ when it is greasy. You can put too much powder sugar in it & that's what makes it too dry. I don't use cornstarch at all. I only use cornstarch in royal icing. I only knead the MMF with my hands. If there is Powder Sugar in the bowl then that means it's just not mixing very well. The whole process of melting it & kneading it & rolling it & putting it on my cakes only takes about 20 minutes.

Good Luck Ya'll!!
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #11 of 13
I knead all by hand. It's normal to have those bits. But when you knead it, the whole thing will come together.

I turn after every roll. I roll, turn, roll, turn. You get fast at this. It's the same for making a pie crust. icon_biggrin.gif

And don't be afraid to dust with powdered sugar.
post #12 of 13
I use cornstarch .. I've done Crisco before too .. either one will work... I prefer to use cornstarch if the MMF is white... if the MMF is colored, I use Crisco .. either way, you have to make sure you have your area coated well or it will stick .. lift it up and check it after your rolled it out some .. each person moves their's differently .. some roll it onto a rolling pin .. some leave it on their measuring wheel mats.. I like to have my cake close and just lift, toss back over my hand that I've placed into the center of the MMF (on top) and place my hand just about center above the cake and then flip the MMF back off of my hand and down onto the cake .. it's really whatever works easier for you .. everyone works with cake decorating in a different way and whatever they're more comfortable with icon_smile.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #13 of 13
Thread Starter 
Hey, just wanted to thank everyone for their tips and suggestions!
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