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MMF on cookies rocks! - Page 2

post #16 of 28
The cookies look great! Thanks for sharing - this thread is very informative.
post #17 of 28
do you just put the mmf on warm cookies, or do you have to use buttercream to make it stick?
post #18 of 28
wow those look great!!! congratulations on a job well done!!!!
post #19 of 28
Thanks JillK!

I tried Satin Ice and, while it is decent fondant, I still prefer MMF to work with and for flavor. I have heard several members say they like FondX better than Satin Ice, so I may try that for the heck of it. (It would be nice to find a fondant I like in darker colors icon_cool.gif )

Looks like my family gets another experiment with Christmas cookies!
We have a tried and true family recipe for sugar cookies and they yell at me everytime I try something different, but heck, one day I just might find a better one!
No pressure... no diamonds.

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http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #20 of 28
yes, this is better than piping designs on! I use mmf on my cookies. the look is fab and the cookies takes great. bty your cookies look awesome!!! thumbs_up.gif
post #21 of 28
I really prefer fondant covered cookies to royal icing. I also flavor the fondant to match the cookies, to really punch up the overall flavor.

I tried NFSC and Pennys and didn't like either one. They didn't seem to have any flavor. I tried some recipes of Colette's cookies for white chocolate and mocha flavored, almond paste, and a cream cheese flavored cookie and they were much better. I made white chocolate fondant for the white chocolate cookies, almond fondant for the almond paste cookies, etc.
I know grammar, syntax and I can spell -- I just can't type!
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I know grammar, syntax and I can spell -- I just can't type!
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post #22 of 28
jillk...just wondering how you added the "lines" into your soft fondant? Did you press a knife into them? Just trying to figure out what you did, so I can
copy it! icon_smile.gif Your cookies look fabulous!
post #23 of 28
Thread Starter 
Thanks again!!!

I have one of those little Wilton rolling tools (forget what it's called) and scored it to score lines in the cookies about 5 minutes after I put the fondant on them, after it had time to soften. (loriann40: I do put the fondant on the cookies right after they come out of the oven.) Give it another 10 minutes or so and it sets quite well.

I have an almost-3-year-old and a DH who works nights, so I roll and cut out the fondant shapes earlier in the evening when the little guy is playing and keep them on waxed paper under plastic wrap until I bake, after he goes to bed. icon_razz.gif
"I long to accomplish a great and noble task, but it is my chief duty to accomplish small tasks as if they were great and noble." -- Helen Keller
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"I long to accomplish a great and noble task, but it is my chief duty to accomplish small tasks as if they were great and noble." -- Helen Keller
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post #24 of 28
I keep wanting to try fondant, and this would be a great way. Do you think plain MMF would taste good on ginger snaps? I love ginger snaps (molasses cookies).
post #25 of 28
I just made a batch of sugar cookies with MMF to take to my mom's group meeting last Friday and they were a hit! I read on CC about puting the MMF on warm cookies and had to try it. It adhered well and I liked the taste. I am not a fan of the chewyness of any fondant, so I rolled it to 1/8 inch thick just enough to taste. Some cookies just have too much icing and are a belly ache waiting to happen. I have been decorating cakes for the last 10 years in retail and have just recently decided to stop doing them on the side since having 2 kids makes it difficult. I am getting into cookies because they are easier and less stressful. Another thing I like about the MMF is no piping involved. My cake decorating wrist has had enough and piped cookies kill my back. I like the cut-and-paste method much better!
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Take a BITE out of your competition!
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post #26 of 28
JillK,
I just looked at your cookies. Love the fall ones! Just wanted to add one other thing I like about the MMF, it is so much cleaner looking and no chance of run off from glaze that was too thin. I love how you can just use the same cutter. EASY! icon_biggrin.gif
Take a BITE out of your competition!
www.wordofmouthcookieco.com
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Take a BITE out of your competition!
www.wordofmouthcookieco.com
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post #27 of 28
Sorry about this question....but after my Wilton Fondant disaster, I so want a good fondant recipe. I LOVE cutting out fondant. It's really fun and I want to do something special for my husbands Christmas party.

So what is MMF???? Is it homemade fondant or what icon_smile.gif

Thanks,
Roberta
post #28 of 28
Thread Starter 
MMF stands for marshmallow fondant. Nice and cheap, and tastes much better than Wilton! (Although I do believe that's what they call damning with faint praise ... icon_rolleyes.gif )

I just use the bare bones recipe found here: http://www.cakecentral.com/article47-How-to-Make-and-Decorate-with-Marshmallow-Fondant-MMF.html. There are other recipes you can find on this site and elsewhere, but I've had good luck with this one. I'm enjoying trying different flavorings in it.

It's completely changed my attitude toward fondant. icon_biggrin.gif From "I won't put that cr%p on my cakes" to "Hmmm .... what can I try now?"

Good luck!
"I long to accomplish a great and noble task, but it is my chief duty to accomplish small tasks as if they were great and noble." -- Helen Keller
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"I long to accomplish a great and noble task, but it is my chief duty to accomplish small tasks as if they were great and noble." -- Helen Keller
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