Hi Everyone!

I have a few questions about MFF.

1. Which recipe do you prefer? A or B?
2. Have any of you have success with cutting this recipe in half?
3. How much fondant does the original recipe yield? (Or specify if you did cut the recipe in half).

A. http://cakecentral.com/recipes/3663/michele-fosters-delicious-fondant
B. http://cakecentral.com/recipes/7432/michele-fosters-updated-fondant

Thank you all so much!

I used one of these recipes once. I think I quartered it though and it just didn't turn out. So anyway, I was just wondering!

1. I use her updated version with the 2 tbsp measurements.
2. No, haven't tried it. It stores nicely.
3. I have covered two 6" rounds, two 10" rounds, and one 8" round with one batch, and had enough left over for probably another 10" round. But I roll to 1/16th of an inch.

1. I use B.
2. Haven't cut the recipe, fondant is a bit of a chore to make so I prefer to make the full batch since it stores so well.
3. It gives me about 4.5 lbs of finished product.

Thank you both for your answers

So I'm concerned that all of the powdered sugar won't fit into my KA. I just have a regular 4.5 qt.

Do you use the 4.5 qt and if so, do you have any trouble?

Thanks again!

It only fills up my 6 quart a little more than half way. I think you'll be fine.

Ok! Sounds good! Thanks again!

So....stupid question about this recipe.

Since it calls for cream, doesn't that mean is has to be refrigerated?? I always worry that recipes that call for an ingredient that normally goes in the fridge will go bad if left out...

The high sugar to dairy ratio acts as a preservative so the final product can be left at room temperature without spoiling.

Ah, ok! Many thanks.

Cylstrial - I have the same size KA and I make MFF in it all the time - works well with room to spare. I freeze my leftovers - wrapped really well in plastic wrap and a tupperware container - comes out great.

I am wondering how you store the mmf at room temp and how long will it last? Can it be stored in the frig and for how long?

I make half batches all the time because I don't do fondant cakes often - the recipe works fine. Just be a little careful with the microwave times - smaller recipes don't need to cook quite as long, particularly melting the gelatin in liquid.

I read Michele's comments - I've used milk, I've used water, I've used all butter, I've used all shortening - it always comes out fine regardless.

My only other comment (as an amateur) - the resting phase is crucial. I always think it doesn't feel right when it is first mixed - but after it sits overnight, it always looks and works better.

I've read great things about this fondant, but had not had the chance to find the recipe. Thanks so much for posting the links!

Thanks again everybody! I really appreciate all your help! I'll be making a batch soon!

Quote:

recipe for MFF on Cake Central.  Took me a while to find it on the website, so I'm putting it on my threads so it's handy.    sounds nice.

From the comments here it would appear that either version works well. I use the 2 T. version. If I have another cake due relatively soon, I'll just wrap the leftover well in plastic and place in a zip loc bag and store it in the refrigerator. I always make the white chocolate version, (for workability), and flavor it with Lorann's cheesecake flavoring. If  I don't have enough for a new project, I just add it to what I've already made. I absolutely love it and it is wonderful to have it on hand. Some days I make up a batch or two and store them in the freezer. One of these days I'll have to try a different flavoring, but meanwhile I can't see "fixing something that ain't broke". And yes, it does make about 4 1/2 lbs.

Jan

AHow does it hold up in humidity?

I live in Missouri where we have a relatively high humidity. I keep the AC on in my cake room and transport in my SUV with the AC cranked up as high as it will go. I don't know how it  would react without these provisions.I do put it over ganach instead of BC which I believe really helps. I think these precautions would be the same for any brand of fondant.

Perhaps others will have more experience.

Jan

I always make this recipe by hand. I don't want to burn out my mixer. (Especially since its not my mixer, it's my MIL's

Howdy, neighbor!  When you said we're neighbors, I was picturing someone just down the winding country road from me. As much as I travel nowadays, Kansas sounds like it is a world away. (I've lived in many places in the course of my life, so it's not like I've stayed where I started), but I'm certainly happy here and never want to move again.

Let me know how you like MFF. I can't rave enough about it. And as far as humidity goes, it is nothing like it was when I lived in Hawaii. But it certainly isn't like the dry desert air I "enjoyed" when living in Arizona. (Yeah, it's dry, but so is an oven in which you bake cookies!)

Jan