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I give up, I give up, I give up! - Page 3

post #31 of 49
I used to do MMF but ever since I tried Michele Fosters,,no more MMF. I LOVE Michele Foster's fondant and it's really not hard to make,,just a little more time consuming, but sooo worth it! It's awesome and all my brides love it! You really need to be accurate with recipe and try it..so worth the time . Promise! You won't go back to MMF unless a client request that kind.
Best of luck!
post #32 of 49
Quote:
Originally Posted by jenscreativity

I used to do MMF but ever since I tried Michele Fosters,,no more MMF. I LOVE Michele Foster's fondant and it's really not hard to make,,just a little more time consuming, but sooo worth it! It's awesome and all my brides love it! You really need to be accurate with recipe and try it..so worth the time . Promise! You won't go back to MMF unless a client request that kind.
Best of luck!



Well said! It's my favorite fondant to use now also. I haven't tried any of her flavor variations yet though, but I plan to. Her book, The Sugar Fix (less than 4.00 to download to your kindle/ipad) is awesome! thumbs_up.gif
post #33 of 49
The smell of satin ice made me so nauseous I threw it all out!! To me it smells and tastes plastic like
post #34 of 49
May I ask if you could provide the specific link to the Michelle Foster updated fondant recipe? I've been on CC for 2 years and danged if I can figure out how to find ANYTHING on the recipe thingee.

thanks.
post #35 of 49
Apti, it's in the Most Saved Recipes. Here's the list:

http://cakecentral.com/most-saved-recipes

I also have a difficult time searching for recipes.
post #36 of 49
I read somewhere that you aren't supposed to use any marshmallow that is "jet puffed" as it won't work for MMF. I never have any problems with Macsmons MMF. It's easy, cheap, delicious and no bubbles, lumps or drying out.
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
post #37 of 49
Quote:
Originally Posted by AnnieCahill

Apti, it's in the Most Saved Recipes. Here's the list:

http://cakecentral.com/most-saved-recipes

I also have a difficult time searching for recipes.



Thank you.
post #38 of 49
I find that how i kneed the fondant to get all the bubbles out makes it better.

I used to do pottery and we had to get all the air out of the clay. I find that if i kneed the mmf in the bulls head form it works best.

I sometimes get a grany texture. So I make sure i add the flavor into my mm.
post #39 of 49
I love rose levenbaum's fondant recipes from the cake bible
post #40 of 49

For some reason the link to the MFF recipe is not working for me. Which of the MFFs are you talking about? The one that asks for 3 T of the ingredients or the one that asks for 2 T?

 

For those who have tried both, how do the two compare?

 

I've tried the one that asks for 2T, it was good. Once I had some Rhonda's MMF and a little of that MFF left over. Mixed both and the result was EXCELLENCE. Not sure if that was a one-time deal since I've not tried it again. Anyone else tried combining MMF and MFF?

post #41 of 49

don't give up ! :)

post #42 of 49

I exclusively use mmf.  16 oz marshmallows, 2tbs water, whole 2lb bag of sugar.   grease hands and counter no rolling out on sugar.
 

post #43 of 49

i use the marshmallow whip and fore-go all the stress of melting them myself and just skip to greasing my workspace with shortening, wash my hands and dry them completely and then dust a generous amount of confec sugar on top of the shortening. the confec should stick to the shortening and you should still have some dusting around. i put 1lb of confec sugar in my KA mixer and using the bread paddle mix in the mmwhip/spread. once it comes to a play dough consistency then i bring it out to the dusted table and then start kneading in the rest of the sugar (1lb confec sugar). once it's all mixed roll into a ball and then wrap in saran wrap and a Ziploc and let it sit in the fridge overnight. the next day it rolls out like a wonder and it's fab every time and I'm told my fondant taste like absolute sugar and they love it. it doesn't have a chemical aftertaste that the others have. 

 

dont give up. mmf used to be my enemy....now i'm working on making a list of fool-proof scratch cake mixes vs continuing to dr the mixes at the store so i won't have to deal with price changes that often. icon_biggrin.gif

post #44 of 49

Hmm sometimes I have problems with mmf too.

 

Sometimes I get a few of those teeeny tiny air bubbles and it's really odd. Where do they come from? I usually leave mine overnight as well. It's just too sticky when it's warm.

 

Sometimes I get little yellow hard bits too. What's up with that? I think maybe I leave the marshmallows sitting in the bain marie for too long and bits of it just start to burn? Marshmallows get hard as rocks when they are totally cooked. I find I have this problem if I add just a bit too much water.

 

I also use generic store brand marshes too! Never considered that would be an issue. I've also used vegan marshmallows, and while the texture is just a bit different, it still works very well!

 

I just got so used to the mmf texture (stiffer, doesn't stretch very easily) that when I go back to regular fondant it's too slack and I end up tearing it into pieces lol. I've never eaten store bought, it's just way too expensive and hard to find.

post #45 of 49

marshmallow whip? Like the fluff in the jars? that would be brilliant.

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