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MFF Information - Page 5

post #61 of 125
Woo HOo! Fondant was fine...not rock hard! Can't wait to use it on the cakes now!

And they have the Baker's white chocolate chips in our grocery store icon_smile.gif
post #62 of 125
I'M so happy that I found this thread. I've tried MMF, it seems to tear and has a ton of cracks. Today i tried a buttercream fondant recipe. I've added a ton more PS than the recipe calls for, and it's STILL super sticky.

So now, here I am, back to considering MFF. This is going to be my last try, hopefully my best one yet icon_smile.gif
I have a cake to make for Tuesday, and I'm trying to determine what i'm gonna use to cover it. If all else fails, I guess I will be going back to store bought Satin Ice. Wish me luck!
post #63 of 125
Ok, it must just be me. I'm kneeding my fondant, and it is still sticky. What am I doing wrong?! I've already added the needed amount of PS and then some. Somebody, HELP!!!
post #64 of 125
Quote:
Originally Posted by d925marie

Ok, it must just be me. I'm kneeding my fondant, and it is still sticky. What am I doing wrong?! I've already added the needed amount of PS and then some. Somebody, HELP!!!



How much powdered sugar are you adding? I add a 2 pound bag of sifted powdered sugar to my mixing bowl and strain the gelatin/syrup mixture into the bowl and start my mixer. Once this is fully incorporated I start adding more powdered sugar, a cup at a time, until I can stick my finger in the fondant and it leaves an indention but none of the fondant sticks to my finger. I usually end up adding about 3 1/4 pounds of powdered sugar total.

I then grease my work surface with at least 1/4 cup of Crisco and my hands as wel. I knead the fondant for a couple of minutes and wrap in plastic wrap that I grease with Crisco. I doulbe wrap and put in a zip lock baggie.

When I roll out this fondant to use...I use cornstarch...lots of cornstarch icon_lol.gif
I love this recipe and I make 6-10 batches of it each week. I don't ever refrigerate because I use it up pretty fast.
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post #65 of 125
I added the 2lb bag to the mixer bowl, and added more from there. At this point, I'm almost to 4lbs.
post #66 of 125
Quote:
Originally Posted by d925marie

I added the 2lb bag to the mixer bowl, and added more from there. At this point, I'm almost to 4lbs.



I add almost 4 pounds. I said 3 1/4 but I meant 3 3/4. I usually have only about 1-2 cups left of the second bag. Stop when you've added all but about a cup or two and grease your hands and work surface using about 1/4 cup Crisco. I promise you'll love the fondant if you'll follow through with the process of making it. Keep the work surface covered with Crisco or it will stick. But once you've wrapped it and let it rest overnight use the cornstarch (lots) for working with it....rolling it out and all...for workability I've never used a fondant any better or as good even.

Hope you can get it to work for you. I've never had any trouble with this recipe even when I made it by hand before I bought my stand mixer.
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #67 of 125
Not to belabor the point. But I wanted to bump this thread, created by Michele Foster, explaining which recipe for her fondant is the correct one. There is much confusion as there are three recipes for it posted on CC. Hope this clears up the confusion.
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It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
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Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
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post #68 of 125
I just finished making it using the original recipe icon_sad.gif I don't even know if it was correct although I think I've made that recipe before. I hope it works out because I spent way too much on the ingredients and I'm not getting paid a lot for this cake.

Maybe the other two recipes could be deleted to help with the confusion? the other recipes didn't even show up when I googled it.
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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post #69 of 125
Thread Starter 
Quote:
Originally Posted by AKA_cupcakeshoppe

I just finished making it using the original recipe icon_sad.gif I don't even know if it was correct although I think I've made that recipe before. I hope it works out because I spent way too much on the ingredients and I'm not getting paid a lot for this cake.

Maybe the other two recipes could be deleted to help with the confusion? the other recipes didn't even show up when I googled it.

I have asked that two of the recipes to be deleted but received no response. However, any of the recipes WILL work. The weather conditions of different locations can make a difference in the consistency as well as the viscosity of the liquids used. Extra flavors and colors also change the chemistry.

Any recipe needs to be adjusted to taste, etc. Experimentation and patience will be the only way to make the fondant you want.

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.
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post #70 of 125
Thanks Michele for a wonderful recipe. Its a dream to work with and tastes so good. You know its good when kids cants stop eating it. I have been using the older recipe that calls for 3 tbs. Never rxperienced any problems. If I change to 2 tbs what difference could I expect
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I can do all things through Christ who strengthens me.
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post #71 of 125
Thread Starter 
Quote:
Originally Posted by chocolatestone

Thanks Michele for a wonderful recipe. Its a dream to work with and tastes so good. You know its good when kids cants stop eating it. I have been using the older recipe that calls for 3 tbs. Never rxperienced any problems. If I change to 2 tbs what difference could I expect



If your corn syrup is watery then your fondant will probably be too soft. Gelatin isn't that expensive, I'd stick with 3 Tbsps. If you use straight glucose then 2 Tbsps of gelatin should be fine.

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.
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 #72 of 125
I don't know how I missed seeing this thread when it first came out. It has a lot of helpful information in it, and I just wanted to thank you, Michele, for that and the recipes themselves. I've always used the original one, and I love it. I don't always make fondant from scratch (although I'll probably be doing it more often because the one and only distributor of fondant here in Mexico just gratuitously jacked up the price by about 35%), but when I do, I always use your recipe. In spite of the fact that it's hot and humid where I live, it works like a charm!
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #73 of 125
Thread Starter 
Thank you Marianna.

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 #74 of 125
I just wanted to post a Thank You to Michele for generously sharing her recipe with everyone. I'm totally new...to everything. I've made the basic MMF recipe a few times and wanted to try something different today. The taste was excellent! The fondant is still wrapped up and resting...can't wait to try it tomorrow.
1 question: it took about an hour for the mix to cool down to lukewarm (I had to look it up, didn't trust my hands)...I let it cool down to 105 F. Can this be done faster with ice against the outside of the measuring cup, put it in the fridge etc or will it affect the end result?
Thanks again! icon_biggrin.gif
post #75 of 125
Thread Starter 
Quote:
Originally Posted by luckyblueeye

I just wanted to post a Thank You to Michele for generously sharing her recipe with everyone. I'm totally new...to everything. I've made the basic MMF recipe a few times and wanted to try something different today. The taste was excellent! The fondant is still wrapped up and resting...can't wait to try it tomorrow.
1 question: it took about an hour for the mix to cool down to lukewarm (I had to look it up, didn't trust my hands)...I let it cool down to 105 F. Can this be done faster with ice against the outside of the measuring cup, put it in the fridge etc or will it affect the end result?
Thanks again! icon_biggrin.gif



This will sound kind of crazy, but I have never really timed how long it takes to cool. If I plan to use it the next day I will bake my cakes and do a variety of other things while it sits. I stop by from time to time to stir it. There are times that I completely forget about it. If it's late in the day I cover it and put it in the fridge. The next day I warm it in the microwave, usually 2 minutes on high then 30 second intervals until warm and smooth.

If you use an ice bath, stir constantly. The sides could gel too quickly and will need to be warmed again. If you use the fridge then stir it often. The time will depend on the temperature of your refrigerator.

I'm sorry I'm not much help. I'm really not all that conventional when I cook. I play almost every thing by ear, or rather by look and smell. icon_smile.gif
Most of the time a recipe is just an idea of something to make using what I have.

I hope you have happy caking. icon_smile.gif

Michel
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
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