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MFF Information - Page 8

post #106 of 126
Thread Starter 
Add more glycerin and a small amount of tylose. Use very small amounts, kneading in small batche, then knead all pieces together. Let it rest over night and try again.

I can't give you precise measurements because I don't know exactly how much you have. It sounds like not enough glycerin, too much powdered sugar, and possibly climate problems. Be sure to knead until your arms are putty. Fondant is a workout and an experiment.

Check your corn syrup. If its thinner than honey, make a new batch, use more gelatin, and remember to let the heated mixture cool. It's almost impossible to repair fondant when the syrup mixture is too hot. This adds almost two extra cups of sugar to make it look right - until the next day.

If nothing else, freeze what you have and mix with new fondant as needed for decorations.

HTH

Michele
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
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Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Reply
post #107 of 126
You're right! The recipe pages disappeared! Thankfully, I have them via Michelle's Book on my ipad.

Maybe someone will chime in soon!
post #108 of 126
Yippee!!! Success! Had to wait a few days since I ordered the glycerin through amazon. Took the 2lbs of fondant left and broke it into 4pcs. Added a few drops of glycerin to each piece and kneaded on a silicone mat until soft. I had only used about 3.25lbs of sugar for the recipe and left the liquid mixture cool down to 100 degrees so I had a hunch that the extra glycerin would do the job. I skipped the tylose, since I realized that what I actually have is super gum and the fondant's for a dummy cake. It won't be taken outside until completely dried in over a week.

I still didn't get a perfectly covered cake. I definitely need to practice, and improve my covering skills. And it seemed that covering a dummy cake is a bit harder than cake, or is it me?

Once again, thank you so much Michele for being so resourceful and amazing! For the first time, I find myself eating little pieces of fondant while working on a cake!
post #109 of 126
Michelle or anyone else!

I tried this recipe for the first time tonight... well I started to try it. I got as far as letting the heated mixture cool to lukewarm and I have trouble. Even though I would consider the mixture barely lukewarm it practically solidified. There is no way I'm going to be able to strain this. Did I overhear something? Did I let it cool too much? Is there anything I can do to fix it, or to avoid this happening again?

Thanks!
post #110 of 126
First of all, thank you very much for sharing this recipe Michele! I'll be giving it my first try this weekend and all the rave reviews I've read have me VERY excited about it icon_smile.gif

When you color an entire batch, I know you mentioned that it can be colored during the "cooking" stage. I assume if I were to use liquid color (not the grocery store stuff, but proper strength liquid color) that I would decrease the amount of milk or other liquid accordingly. If I were to use powder color instead and sifted it in with the powdered sugar, would the color end up darkening as the fondant rested overnight? I did search the forums and wasn't able to find if someone else had tried this yet and how it worked out for them... but I'm also new to the forums and may have missed it.

Thanks in advance! icon_smile.gif
post #111 of 126
I usually color it while its soft right after kneading. I divide the fondant into batches and color them that way.
post #112 of 126
I colored w gel colors and added it to the liquid. I didn't compensate by removing any other liquids, but I'm sure at the end it evens out w the amount of powdered sugar that you use.
post #113 of 126
I just wanted to come back and say I finally made this today and it is delicious! I love the texture and the flavor is so much better than premade fondant. It literally melts in my mouth when I eat it. This was very easy to make and feels like it handles well. I cant wait to work with this tomorrow icon_smile.gif

I do have a question regarding flavor though. Maybe I am just sensitive to the taste, but I can strongly taste the powdered sugar in this fondant. Has anyone come up with a good flavoring combination that would overpower the "powdered sugar" taste?
post #114 of 126
I've made several flavor variations but always come back to my favorite. I make the recipe, adding 6 oz of white chocolate chips melted with the hot ingredients. Then for flavoring, I use Vanilla and Lorann's cheesecake flavoring. I could just eat it by the spoonful! Give it a try and see if you don't love it, too.

Jan
If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
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If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
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post #115 of 126
Quote:
Originally Posted by milkmaid42

I've made several flavor variations but always come back to my favorite. I make the recipe, adding 6 oz of white chocolate chips melted with the hot ingredients. Then for flavoring, I use Vanilla and Lorann's cheesecake flavoring. I could just eat it by the spoonful! Give it a try and see if you don't love it, too.

Jan



Lol whats funny is thats exactly what I used in my first batch, but probably not enough. I used the full 6 ounces of white chocolate this time and more Lorann's cheesecake flavoring and that helped a lot. Even my hubby liked the taste, and he hates fondant.

Covered a dummy cake today too and it worked beautifully. This fondant is so easy to work with that I rolled it too thin and had a little trouble, but that is entirely my fault and not the fondant. Thankfully its so easily workable that I was able to repair it in seconds!

Fantastic recipe, thanks so much for sharing Michele icon_smile.gif. I notice in an earlier post you mentioned wishing you could commercialize this. Why can't you? I would easily pay for this if it was in stores!
post #116 of 126

I tried this recipe for the first time today, as I am making a baby bump cake and it turned out wonderful! I followed the ingredients exact, however I used the old version because it said "updated" and did the 3TBSP of the glycerin, butter and am rolling out the fondant tomorrow. I read many reviews off of that recipe so I'm thinking it'll still be okay that I'm just finding this. 

Just wanted to say I've never made fondant before or tasted it but have heard it tasted crappy but this one was awesome! and I do not have a stand mixture but followed the directions to a T (that I had anyway lol) and it the consistency turned out just as described. Hope tomorrow goes as well icon_smile.gif

 

I got white, blue and black. Side question; I'm hoping my black turns deeper from the dark grey it was after I put it in the plastic to rest, is there an easier way to color fondant to deep black then using a alot of the gel color? with butter cream I know if you start with a chocolate frosting an add black it should darker easier.

 

Thanks Michele for the awesome fondant recipe!

 

-Courtney

N.Y.

post #117 of 126

When I make a dark color, I add powdered food color along with the powdered sugar. Then if it needs tweaking, it is easy to do with just a minimum of gel, added to small balls of the fondant then blended all together to a uniform color.
 

If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
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If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
Reply
post #118 of 126

Thank you! I love how everyone helps eachother out on this site. It's really a great thing to be able to answer all your little questions all in one spot :)

post #119 of 126

The link to the recipe on the first page seems to be broken. I have noticed that I have trouble with some links when I use Chrome, so I tried it using Explorer as well, but no luck. I did send in a feeback form to CC. I was able to find the updated version on a different thread and that link worked.

--Lynette

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--Lynette

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post #120 of 126

I've made two batches of this fondant so far, and I agree with everyone that the taste is fabulous. The first batch I flavored with vanilla and LorAnn's Cream Cheese flavoring. The second I did vanilla and added the white chocolate. I generally don't like white chocolate, but this was fabulous. I did have a few issues with the texture, so I probably need to try it again since everyone else seems to be figuring it out. My first batch I cooled to lukewarm using a water bath (not cold, room temp) because it seemed to be taking forever. That may have been the issue ( I also thought it could be that the cream was cold when I added the gelatine so on the second batch I warmed it to room temp). It turned out almost crumbly. Not that dry, but almost reminded me a a crusted buttercream. I ended up using that batch to make quick gum paste for figure modeling.  The second batch I did not use a water bath. I left it a bit soft coming out of the mixer trying to avoid the dryness of the first batch. After resting, it very much had a gelatin type texture. I kneaded in loads of powdered sugar after it had rested for a couple of days and it stayed soft. It seemed no matter how much sugar I added it was still sticky. I did use it to cover the bottom tier of my Owl and Lovebird cake, but it was sooo soft that it really couldn't be effectively smoothed and it really highlighted the imperfections. On the top tier of the cake I kneaded together the remainder of the WC MFF with some Fondarific and that gave me a firmer texture. I'm going to have to give it another go because it just tastes so much better (and less expensive, too). If I can't get it right, the next step will probably be trying the recipe I saw for the combined MFF/MMF. I'd really like to avoid that because a) more ingredients to buy and b) MMF is messy to clean up I hear. Wish me luck.

--Lynette

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--Lynette

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