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MFF Information - Page 7

post #91 of 126
thanks so much Michele
post #92 of 126
I want to circle back now that the cake is complete and say THANK YOU to Michele and those that responded to my initial post!

While the cake was a total disaster icon_wink.gif the fondant was perfect after a little tweeking last night and this morning. I ended up having to add gobs of glycerin to make it pliable, some Crisco (I read the warning on it thinning out the fondant) and some corn starch (I read about that too LOL) - the result was a perfectly pliable, satin smooth finished fondant on the wreck of a cake we made icon_biggrin.gif.

Thankfully it was a practice cake that another cake fanatic and I did attempting to understand the topsy turvy method (which we obviously need MUCH more practice at). She used Satin Ice on 1 tier while I used MFF on the other two. Result - Satin Ice cracked and tore, the MFF was beyond perfect.

We also learned that it was the conditions in my home that has been making the fondant tacky despite lowering the humidity to 42% and working in about 70 degree temperature. The Satin Ice became sweaty and tacky like all my fondant experiences which tells me its not something I'm doing wrong, its just the inside conditions.

Sorry to ramble but again, THANK YOU for the time and effort you have put into helping all those like me not throw in the towel and sell off our baking gear. YOU ROCK! thumbs_up.gif

PS... she wants to start using the MFF and pitch the Satin Ice now icon_biggrin.gif
post #93 of 126
Thread Starter 
I am so glad that the recipe worked for you and converted your friend. What a huge compliment!

Just to let you know, I have to tweak my fondant every time I make it. The weather conditions here and Oklahoma (where I started) change rapidly. It's normally very humid and hot. Right now it's just very hot. Once the temperature starts staying below 100F, then it will be humid again. When it rains it's crazy humid for days.

Once you learn how it's suppose to look on the bowl and then right before wrapping, you will be tweaking without even knowing it.

Congrats on your cake. My first topsy turvy looked great until it was moved! icon_biggrin.gif

Thank you for the update.

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 #94 of 126
Hi Michele,

Thanks for sharing you recipe, tips and following up with all the questions and concerns!!! I will be trying your recipe in a couple of days. This will be my second time making fondant, but I can't really count the first one since I was just getting started baking and didn't really follow instructions to the t!

I'm in Florida and the humidity is pretty bad. A few weeks ago, for my daughter's bday, the fondant (satin ice) became completely glossy after an hour icon_sad.gif I'll be working on mostly dummy cakes for styled dessert tables and was wondering how long should I let them dry before I can bring them outside? Also, for an actual cake, would 24 hours be enough time for it to harden and avoid the sticky glossy nightmare?

Thanks again!
Elizabeth
post #95 of 126
I have converted soooo many people! No more using commercial fondant! I have your book. I love your recipe! Everyone loves your recipe!

Thanks for sharing!
post #96 of 126
Thread Starter 
Quote:
Originally Posted by unctoothlady

I have converted soooo many people! No more using commercial fondant! I have your book. I love your recipe! Everyone loves your recipe!

Thanks for sharing!



Thank you! That's so nice to know.

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 #97 of 126
Thread Starter 
Elizabeth, sometimes adding 2-3 tsps. of tylose to the fondant with help it stand up to high humidity.

If you are wanting to add it to a batch in progress, then mix it with the powdered sugar to prevent slimy lumps. icon_sad.gif If you have already made the fondant, knead the tylose into the rested fondant. Working in small batches, then kneading all of them together is much easier. Let it rest for several hours before using. It will be firmer and still have flexibility.

Thanks for trying my recipe. I wish I could get it commercialized. 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 #98 of 126
Michele-

Thank you for sharing your recipe. There are 2 versions of it in the recipes section- which is the correct version?

Thanks again!

Erin
post #99 of 126
Thread Starter 
Quote:
Originally Posted by mbranko24

Michele-

Thank you for sharing your recipe. There are 2 versions of it in the recipes section- which is the correct version?

Thanks again!

Erin




Both will work. This recipe is very adaptable to varying climates. The one with more gelatin is somewhat firmer.

No matter which specific recipe you choose, you will likely need to tweak it to suit your needs and even flavor preferences. Experiment until you get the consistency that works for you.

I know this doesn't really answer your question as you might have expected, but it's what I do.

Michele

p.s. Making fondant on a rainy day will make you want to pull out your hair. icon_biggrin.gif
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 #100 of 126
Thanks Michele! Have a great weekend icon_smile.gif
post #101 of 126
i have a question regarding the gelatin im from the uk and can only get leaf gelatin how many sheets of gelatin would i need for this recipe?
post #102 of 126
Just finished the recipe; tastes delicious!!! Used abou 2tbsp and 1tsp of gelatin since that's the contents of three packets of gelatin. Let's see if it works out. I think I didn't add enough sugar since the fondant was pretty stuck to the bowl, but I'll just wait until this evening and add any additional powdered sugar once I'm kneading it. Figured it's easier to fix soft fondant than too firm.

Oh, the recipe yielded 4lbs of fondant (saw the question somewhere) Hope this helps.

Thanks again Michele!
post #103 of 126
Thread Starter 
Quote:
Originally Posted by sprinklescakeboutique

i have a question regarding the gelatin im from the uk and can only get leaf gelatin how many sheets of gelatin would i need for this recipe?




That's a good question. I don't really know the answer to that. However, based on the size of the gelatin sheets I can get (3"x6"?), I would use two.

The cooked part should have the consistency of molasses. It's thick, but will pour slowly (sometimes dump icon_smile.gif ) into the powdered sugar.

I hope this helps. It's hard to describe how things should look.

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 #104 of 126
post #105 of 126
First MFF test; My fondant felt grainy and didn't stretch out very well. It would shrink back a bit with each rolling. It wasn't sticky or too soft, so I didn't really add much more PS. I covered a dummy cake and it tore a bit.

I still have more than half of the fondant left. Should I knead in more PS or glycerin? I looked through this and other forums and didn't see anything mentioned about the graininess. Also, for some reason, the recipe pages can't be found. I was trying to read the comments to see if anyone else had the same outcome.

Thanks for any advice or feedback!

Elizabeth
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