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I give up, I give up, I give up! - Page 2

post #16 of 49
I do not use brand name marshmallow. The 1 and only time I did, the results were a million tiny air bubbles and after it was on the cake it became sticky. I usually use Target store brand or the generic at my grocery store. Once I used dollar tree marshmallows and that was bad also, fondant was pitting.
post #17 of 49
I've never used anything but homemade MMF, and it's always works great for me. In fact, I've never even tried store bought fondant. If you want to give it another try, I have some ideas.

Only use 2 Tablespoon of water per 16oz bag (use mini marshmallows). If you add Lorann Oil, adjust the water so that only 2 TB. of liquid are going in.

You don't have to sift the powdered sugar. I never have.

If possible, make the MMF right before you cover the cake, and then put it on immediately - don't let it rest for a day. MMF just isn't the same the second day. I've had the same problems you're describing when trying to use old MMF.

Skip the cornstarch, and just use white Crisco. I've tried cornstarch a few times, and it just doesn't work with MMF.

Here is a link to the instructions for MMF that I was given when I started. I've never had to try anything else:

http://www.wilton.com/forums/messageview.cfm?catid=8&threadid=87638

I hope this helps!
WyoWolf
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WyoWolf
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post #18 of 49
Also, don't be afraid to knead the MMF for five minutes or more.

When I get the fondant onto the cake, I use a bit of Crisco to help smooth it all down. That keeps it from tearing, and the "shine" from the Crisco dries off and goes away in a few hours.

Because MMF is so stretchy and can show lumps, it's super important that the buttercream or ganache on the cake is as smooth as possible. I'm sure you already have a technique to do that, but just in case you don't, here is a good link. It is for ganache, but it works great for buttercream too.

http://www.youtube.com/watch?v=OgrXxYLm0Sk&feature=fvwrel
WyoWolf
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WyoWolf
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post #19 of 49
You should try making Michelle Foster's Fondant recipe (the updated one in the documents). I used to be a satin ice and fondx fan.

This stuff is AMAZING! Tastes AWESOME! You must follow the instructions to a T. The liquid you use can vary.

I am telling you, this is my go to fondant recipe and everyone eats it!
post #20 of 49
Thanks for the tip! I think I'm going to try Michelle Foster's Fondant! I like MMF, but if there's something even better out there, I'm all for it! icon_smile.gif
WyoWolf
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WyoWolf
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post #21 of 49
Quote:
Originally Posted by unctoothlady

You should try making Michelle Foster's Fondant recipe (the updated one in the documents). I used to be a and fondx fan.

This stuff is AMAZING! Tastes AWESOME! You must follow the instructions to a T. The liquid you use can vary.

I am telling you, this is my go to fondant recipe and everyone eats it!



I second that! I have converted over to Michelle Foster's Fondant (MFF) from MMF & I LOVE IT! I have had so problems with my MMF not being consistent every time I would make it. The consistensy of my MFF is always the same & it tastes delicious! I have never tried Satin Ice because I am only a hobby baker & can't afford to buy premade fondant.
post #22 of 49
You need to add some corn syrup to the MMF to keep it pliable and I don't use corn starch. use ps or just plain crisco to prevent sticking. Never had a problem making my own that way.
post #23 of 49
I've never tried Satin Ice, but I have used Fondx and thought it was absolutely disgusting, in smell and taste. It was the black stuff, so I don't know if that makes a difference, but I'll never use that stuff again!
I make MMF and like it...sometimes it comes out too dry, but I just knead in some Crisco and that fixes it. If it's too soft, I add more powdered sugar. It's kind of a trial and error thing. But I'm going to give Michelle Foster's fondant a try, since I've heard nothing but good things about it!
post #24 of 49
I almost always use my MMF the same day I make it. If I need to use it the next day I often will microwave it for just a few seconds to soften it up.
When mixing I use my KA w/ the dough hook. Then I'll transfer to the counter and kneed it until it's smooth. I grease my hands and the counter first. After that, I don't use powdered sugar or shortening ever again. When I roll it out for a cake I use my silicone mat.
post #25 of 49
Aren't you suppose to add your own flavor to store bought fondant?

My mmf recipe is:
16 oz mini marshmellows
2 lbs powdered sugar (use 2/3 of bag)
1 TBSP water
1 tsp corn syrup
1 tsp clear extract of your choice (I use vanilla or butter)
melt mm in microwave with water. Once melted stir in corn syrup and extract. Pour over sifted ps and stir together (may have to use hands toward the end). Grease a mat/surface/hands and knead fondant til thoroughly mixed. Place ball of fondant in a sealable bowl, grease top and let set overnight. (Don't refrigerate) Color as needed. I always grease my surface/hands when rolling out. Tastes good and works well.
post #26 of 49
I gave up on MMF fondant over a year now. Used the same recipe posted in the beginning of this thread. Got a cake with rock hard fondant (wonder how they even cut into the cake...probably with a chainsaw) and that strange orange peel skin. Was almost like Roman bread. I swear I could knock the fondant in the cake. I only use Satin Ice black to avoid any drama of colouring fondant. It is the only brand of fondant sold here so to me it tastes great. Kinda surprised to see people likened the taste and smell to a kitchen cleaner. Makes me 2nd guess my taste buds! I like the taste and chewiness of Satin Ice and its gum paste but if you are in the U.S. you better take advantage of the proliferation of fondant brands up there to try. I have heard great things about Pettinice and Fondex.

http://cakecentral.com/cake-decorating-ftopict-676080.html
post #27 of 49
Your MMF sounds like the consistency of mine when I was adding too much water. Is it humid where you are? Maybe the excess moisture in the air is causing it to be too wet for the amount of marshmallows, causing you to add too much PS, causing the rips (that's what mine did exactly). Back off the water and see how it goes, if you are willing to try again. Also, double check that you are using the 16 oz bag of marshmallows not the 10 oz size. HTH.
Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep.
-Scott Adams
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Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep.
-Scott Adams
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post #28 of 49
I had a crap load of problems with MMF, so I switch to Michele Foster's Fondant (MFF), the recipe is in the recipe section.
It firms up like traditional fondant, rolls out really nicely and I am now able to get nice sharp edges.

It's a bit more time to make then MMF, but so worth it!
post #29 of 49
Quote:
Originally Posted by yortma

I look forward to trying Macsmoms MMF. Thanks for the tip. One thought about MMF - my son is and many of his friends are vegetarians. MMF is not vegetarian because the marshmallows contain gelatin.



You can order vegan marshmallows . I buy them here in CA at Whole foods but you can order them online. I've made fondant with it once and it worked really nice. (:

http://www.chicagoveganfoods.com/dandies_vegan_marshmallows/
post #30 of 49
I had the same problem with my MMF but now I add more p/s than I think I need, usually the whole 2 lb bag and my MMF turns out much better now. I don't get near as many air bubbles when rolling it out and the texture is soft and smooth, and looks like a soft matte finish instead of shiny. I've also found it rolls out much better if I use cornstarch instead of p/s or crisco. I personally haven't had much luck with Michelle Foster's recipe, unfortunately. I'm probably doing something wrong, but my fondant never has hardly any stretch with that recipe.
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