Hi Everyone,
I'm looking into making a cake for parents' anniversary very soon. I tried MMF and found that it was very hard to work with. It cracked and stuck to my counter everytime I tried to pick it up. This became very frustrating and I'm 100% sure I did something wrong. Just don't know what. I used a lot of corn starch which didn't help the situation at all. So my question my questions are.............................


Are rolled buttercream or rolled fondant less sticky than MMF?? Are they easier to roll out? If not, should I try using MMF again but this time maybe try adding shortening into the mix in order to make it less sticky???

Which do you prefer??


TIA Daniela

Hi...I think you can make homemade fondant that looks just as beautiful as commercial variety, and tastes ok (unlike wilton brand). I have a recipe and I'll email it to you if you want it. I tried the rolled buttercream....it is very pretty and great on small cakes or cupcakes...but I had a very hard time keeping it from falling off when I put it on a cake. It tends to pull downward and detach. It does taste the best out of the three, I think. The marshmallow fondant is the same as regular homemade fondant, in my opinion. Marshmallows are just sugar and gelatin, which is what homemade fondant is. I just think the fondant looks so beautiful. All of the cakes (you can check my photo page) I've done in fondant I've used the homemade, and have been happy.

Ellepal, I looked at your cakes and they are very beautiful!!! i'd love your recipe for rolled fondant.

My email address is [email protected]

I just have one more question....... How do you cover larger cakes?? The reason why I'm asking is because I used MMF on a 12" round cake and whenever I tried picking it up it usually stuck to the rolling pin or the counter Will rolled fondant be better??

thanks so much
Daniela

I have only used fondant once and I covered my cake with MMF. I would roll the fondant a couple of times and lift it up, recover my surfance and roll a few more times, etc. I had a small amount of sticking but not to extreme. I found an article on CC that was about working with MMF. It helped me. I really liked the taste of the MMF. It reminded me of those orange marshmellow peanuts Good Luck!

Momofjil, thanks for your post. I also tried rolling and checking underneath but it still stuck!!!!!! Finally I just decided to cover the cake by cutting the MMF with cookie cutters.!!!! I loved the taste though. That is one thing I enjoyed about it. It was a bit sweet but still yummy!! Do you think that maybe I should've added a bit of shortening to the mix???



Daniela

Maria,

Did you cover your surface in crisco and then powder sugar on top of the crisco? I wasn't sure what you meant. I to have the same problem sometimes!

Ellepal, I just looked at your pictures and they are gorgeous. I am hoping that I could be this good one day of course. I was wondering if I could get your recipe for rolled fondant.

My email is [email protected]

I tried the buttercream faux fondant and found it stuck all over the place. I think my 3 year old had more fun then I did. I did forget one thing from what I hear, I didn't brush my board with crisco first, I just used icing sugar. Better luck next time I hope.... unless you have a better idea.

Thanks
Sylvie

The easiest way to cover a large cake with fondant is with a piece of vinyl... The largest cake I've done is a 16" round and it worked like a charm. You can buy the vinyl at Wal-mart or any fabric store. I don't use the really thick stuff or the super thin..Get something that is a medium thickness.. I just roll the fondant out on the vinyl, lift the piece of vinyl up with the fondant stuck to it and lay it over the cake...You just then peel the vinyl off. I've never had a problem with sticking, tearing or cracking..

I only use commercial fondant...I tried mmf and hated it and I'm too lazy to make my own fondant. It's just easier to buy it premade. I use Satin Ice. I think I've tried every commercial brand out there and, to me, it tastes the best. You just need to try different brands until you find one that works for you.

Thanks for the tip Tami!!!! I never thought of that............... I will definately try it next time.



Daniela

I agree i always try to use a vynal table colth or mat .....but I also always grab my non-stick cooking spray when im working with Fondant. I spray my hands and the counter....works good ...as for the cracking I had the same problem with my marshmellow i think that happens when there is tooo much suger it losses its stretchyness...haha

i love the flavor of marshmellow better

ellepal
I'd love to have your fondant recipe too. You could just post it here in this forum or send it to my email [email protected].
Thanks so much.
Liz

I have worked with MMF and the Wilton brand. I prefer the MMF way more than the Wilton brand. The taste is sooo much better. Plus, when I make the MMF, I can add any flavorings that I want. I know you can add to the Wilton brand, but you just can't cover up that plastic taste.

However, the reason I wanted to post was this...I have found that heating the MMF in the microwave for a short time....10-20 secs....helps soften the cracks when I roll it out. I use Crisco on my rolling pin and on my rolling surface. I don't use a lot of powdered sugar, just a little if I feel like I need it. I rely more on the Crisco. It gives the fondant a nice finish as well. Sometimes, the sugar can leave the fondant too dry looking.