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MMF setting and texture

post #1 of 13
Thread Starter 
Hi there, new here, and really enjoying all the information!

I'm making a dragon cake for my son's birthday, and trying a few new things on prototypes....

I used sugarpaste last year and this year am thinking I will use MMF because it's FAR easier to handle...I just have some concern re the setting and texture....right now, it's quite chewy and marshmallowy still, and I'd rather have something less chewy....as it sets, will it be more like frosting and less like thin marshmallow?

I modelled a little dragon and had a tough time with him sagging....sugarpaste is definately stiffer...can I adjust the MMF? (I have to use rather more sugar than in the recipe on this site to get it non-sticky, and I roll and knead it with cornstarch)
post #2 of 13
MMF will stay soft if you use shortening to stop it from sticking to your surface when rolling it out and use shortening on your hands to apply it to your cakes... if you use cornstarch, it will harden and have a more matte finish... it won't be shiny ... hope this answers your questions icon_smile.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #3 of 13
Sorry to tell you this, but as it sets it gets more and more like it's a marshmallow that has been sitting on the counter for a few months. It's not totally unpleasant in small doses, but I can't imagine eating a whole big chunk of it. Even my 2yo daughter, who loves the stuff, will only eat it in small pieces. If she gets a little grabby and takes a big chunk, she usually spits it out.

Ali
Ali
That is the saving grace of humor, if you fail no one is laughing at you



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Ali
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post #4 of 13
Thread Starter 
when it hardens, will it have less of a gummy texture when eaten? that's my only real problem with it....sugarpaste is more "compatible" with the cake, imo.....less chewy than MMF

I like the matte finish on it, and the stretchiness when applying, and how thinly it can be rolled and still eb workable (esp compared to sugarpaste)

I'm just not sure about the chewiness.
post #5 of 13
Thread Starter 
alimonkey, that's exactly what is making me hesitate to use it for a base coat....that chewiness. otherwise I love working with it.....

I think I may use sugarpaste again....while much harder to work with, it's more what I prefer to eat.
post #6 of 13
I have no problem using it as a base, but I think I roll it quite a bit thinner than most. Never used sugar paste, so I have nothing to compare it to. Maybe try rolled buttercream? Never tried that either so I don't know.

Good luck

ali
Ali
That is the saving grace of humor, if you fail no one is laughing at you



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Ali
That is the saving grace of humor, if you fail no one is laughing at you



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post #7 of 13
Thread Starter 
can you send me to a rolled buttercream recipe? never heard of it - can you give me some idea of how it "handles" and it's "mouthfeel" compared to MMF?
post #8 of 13
What Sugarpaste recipe do you use? Would you mind sharing?
post #9 of 13
Thread Starter 
Last year I did a motorcycle cake using this:

1 large egg white (I used equivalent pasturised from a carton)
1 Tbsp liquid glucose (I skipped this, because I couldn't find it in time)
3c confectioners sugar

I DID put glycerine in it, didn't measure, iirc.

Now....would it have been "creamier" with the glucose? and I am printing off a recipe from this site that has gelatin in it....that would makes sense for a more "durable" sugarpaste....

(I had problems with cracking, and sticking to the rolling surface.)
post #10 of 13
In most recipes you can use glucose & light corn syrup interchangably.
What you made is royal icing, minus some water. The glucose in it would make it rollable, and probably stay a lot softer when it dried. I'd try it again using the corn syrup and see what happens. Don't know about the stickiness.

Can't help you with the rolled buttercream but I'm sure you'll find a recipe if you search the forums for it.

Ali
Ali
That is the saving grace of humor, if you fail no one is laughing at you



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Ali
That is the saving grace of humor, if you fail no one is laughing at you



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post #11 of 13
Thread Starter 
AFAIK, that's a typical sugarpaste recipe, and then some add softeners. I'm going to give it another try, since I'm not sure I will like the end results texturewise of eating the MMF (although I LOVE how it handles for covering cakes and making squishy figures (peep-like) LOL )

I'll pick up some corn syrup for some trials (I have a couple of weeks to decide, and a prototype cake with MMF so I know the design works)
post #12 of 13
chyna, here is the link in the recipe section for the rolled buttercream recipe

http://cakecentral.com/cake_recipe-1603-196-Rolled-Buttercream-Icing-Recipe.html
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #13 of 13
Thread Starter 
thanks for the link. has anyone used it much?

I just cut the prototype cake, and actually the MMF loses some of it's gooeyness, it seems.....it's not too bad. Will eat the rest of it over the next few days, probably.....get opinions on the icing...DS peels it off, and then won't eat the cake....LOL...he does'nt like icing and won't eat the cake.......I'm obviously not making this for him, other than appearance!
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