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MFF Information - Page 2

post #16 of 125
Quote:
Originally Posted by Sugarflowers

The thing is, if you had read the entire post then your question would have been answered. It has nothing to with being a professional or not. It has nothing to do with just reading a recipe. All it means is that a person should do a little more research. Your particular question has been asked dozens of times. There are hundreds of posts about this fondant with the same questions over and over.

Yes, I am being curt. I can live with that.

M



well I am soooooo glad you have all the time of the world to sit in front of your pc and do all the research thay you want. good for you thumbs_up.gif
post #17 of 125
thumbs_up.gif
post #18 of 125
Thread Starter 
LOL icon_smile.gif Actually, I did the search on my phone in less than 5 minutes between cleaning the kitchen working on 2 cakes.

M
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
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 #19 of 125
Quote:
Originally Posted by Sugarflowers

LOL icon_smile.gif Actually, I did the search on my phone in less than 5 minutes between cleaning the kitchen working on 2 cakes.

M



thumbs_up.gif cool
post #20 of 125
i'm glad to see this post up. I have had so much trouble with your recipe, I've tried 9 times....yes, I have read, and reread your directions and still I have trouble.
I wait, oh so patiently for my mix to be lukewarm, I add the sugar until it is no longer sticky, but smooth (usually not near the entire amount called for). it's soft when I finish kneading it. the next day, when I try to roll it out, it cracks and tears. I added more glycerin to a small batch and still it tears....better, but not well enough to cover a cake.
am I just MFF inept?
I'm sure your tired of answering these questions. but your recipe does taste incredible and I would like to master it. Maybe you should make a video for us difficult newbies.....
post #21 of 125
oh, and my corn syrup is thinner (which irks me) so I have been adding 2 tsp more gelatin.
post #22 of 125
Quote:
Originally Posted by conchita



well I am soooooo glad you have all the time of the world to sit in front of your pc and do all the research thay you want. good for you thumbs_up.gif



I can't even BELIEVE how rude you're being!! She took the time to type all those helpful tips out of the goodness of her heart. She specifically answered your question in that post. Why even respond to a post if you didn't read it? It's not like she's asking you to do independent research in your spare time. The question is answered right here in the post and you completely ignored it. Did you just see that it was a thread by Michele and immediately ask you question without even checking? You have a serious attitude problem. You could have just said "Oops, I missed that one. Thanks." But instead you chose to be snarky and rude. You are not ENTITLED to anyone's help. You should be grateful when it's given.
post #23 of 125
Thread Starter 
Quote:
Originally Posted by SandiOh

oh, and my corn syrup is thinner (which irks me) so I have been adding 2 tsp more gelatin.



The corn syrup thing irks me too. I have no idea how much stuff I wasted before I noticed the how thin the syrup was. I start using an extra tablespoon of gelatin, let the mixer keep working until it looks fairly smooth. It should not droop down the dough hook and it is quite a workout to get it out of the bowl. After that I only had to knead it for a minute or so and it was ready to wrap.

I had made 3 different batches with varying amounts of gelatin and even used honey for one. They all came out great, but the best one was with 3 Tbsp. of gelatin. I never use two full 4 lb. bags of powdered sugar. I usually have about 1/2 lb. left. I use about a 1/2 cup of ps in the final kneading.

As for why your fondant is rebelling against you I can't really say. Maybe try adding a bit more glycerin to the initial ingredients. I haven't measured glycerin in a really long time. I just put in what looks righ and sometimes drizzle in small amounts while it's in the mixing process.

Good luck and thank you for your courtesy.

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.
Reply
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 #24 of 125
Thread Starter 
Thank You MrsMabe.

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.
Reply
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 #25 of 125
Does MMF get hard like regular fondant? When I uses fondant, my covered cakes and decorations get hard and need to be cut with a sharp knife. Thanks
post #26 of 125
Michele -

Just wanted to thank you for not only sharing your recipe, but also for taking the time to create this helpful post!
I just tried your fondant recipe this past week, and it was a dream to work with! I loved the taste as well, so it was so perfect in every way!
This is the part of CC I love!
post #27 of 125
Thread Starter 
Quote:
Originally Posted by ginger6361

Does MMF get hard like regular fondant? When I uses fondant, my covered cakes and decorations get hard and need to be cut with a sharp knife. Thanks



The fondant will get hard after a few days. Even with freshly covered cakes a serrated knife works better to cut the cake.


Thank you cookie_fun. I'm glad you like the recipe and most of the time I am happy to answer questions. icon_smile.gif

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.
Reply
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 #28 of 125
Michele,

I just wanted to thank you SO MUCH for sharing both the recipe and these tips. You obviously put a lot of time and effort into helping people understand this better. A few weeks ago I was ready to bite the bullet and try making homemade fondant for the first time. I had heard so many horror stories and was downright scared. icon_smile.gif I tried 2 MMF recipes and your MFF. Yours won hands down!!! The taste was incredible and your easy-to-follow instructions made it a dream to make.

Thanks again!

-emlashlee
Get out of the cake batter! Wait...that was me!
Reply
Get out of the cake batter! Wait...that was me!
Reply
post #29 of 125
Thread Starter 
Thank you! I'm very glad it worked out well for you. I appreciate the kudos too. It took many years of experimenting and errors to actually know all of this stuff. In the scheme of things I feel I still have a lot to learn.

Thanks again,

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.
Reply
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 #30 of 125
Quote:
Originally Posted by MrsMabe

Quote:
Originally Posted by conchita



well I am soooooo glad you have all the time of the world to sit in front of your pc and do all the research thay you want. good for you thumbs_up.gif



I can't even BELIEVE how rude you're being!! She took the time to type all those helpful tips out of the goodness of her heart. She specifically answered your question in that post. Why even respond to a post if you didn't read it? It's not like she's asking you to do independent research in your spare time. The question is answered right here in the post and you completely ignored it. Did you just see that it was a thread by Michele and immediately ask you question without even checking? You have a serious attitude problem. You could have just said "Oops, I missed that one. Thanks." But instead you chose to be snarky and rude. You are not ENTITLED to anyone's help. You should be grateful when it's given.



thumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gif Thank you! I was thinking it, but you said it! We need more people to stand up and say something to the entitlement generation. thumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gif
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
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