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MFF tearing

post #1 of 12
2/7/13 at 8:05am
Thread Starter 

I have made this 100 times, but the last 2 batches have had no stretch and are tearing! I have a cake due in 2 hours that looks like hell. Has this happened to anyone? How did you fix it? I use the 3 of everything recipe. plus Premier white morsels. What gives it it's stretch? What takes it away? I need to figure this out....

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

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I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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post #2 of 12
2/7/13 at 8:34am

i have no idea, cake buddy, but i feel your pain and i'm rootin' for yah

 

did you by any chance boil your gelatin?

 

that would be one way to kill the stretch

 

sending thousands of cake angels to the rescue

 

well they're maybe less hands on and more hovering type moral support

 

but they have been dispatched to ky!

 

zooming through a window near you

 

♥

 
 

 

 

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post #3 of 12
2/7/13 at 10:35am
Thread Starter 
Humm.... I nuke the geletin and cream one minute, like the recipe says. Then add the rest of the stuff and nuke 2 minutes, then I stir until my morsels are dissolved. Maybe I'll use 80% power next time, and see what happens.

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply
post #4 of 12
2/8/13 at 8:01am

this says to add boiling water to it or

 

go for 30-40 seconds on high in the microwave

 

http://www.knoxgelatine.com/basics.htm

 

but going past boil with gelatin is gonna kill it

 
 

 

 

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post #5 of 12
2/9/13 at 12:48am

Once I tried adding just a little bit of corn syrup and EDIT: GLYCERIN not gelatin (like 1/4 tsp of each). Seemed to work, not sure which actually did the trick though. I use the 2 of everything recipe though.

 

Long night... studying :/


Edited by vgcea - 2/9/13 at 1:02am
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post #6 of 12
2/9/13 at 4:21am
Are you using Marshmallow Fondant or Michele Foster's Fondant (MFF)? I am confused since I am using MFF this week for the first time and I'm concerned you are having difficulties.
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post #7 of 12
2/9/13 at 3:36pm
MFF. Title clearly states it, besides you don't heat up gelatin for mmf.
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post #8 of 12
2/9/13 at 3:43pm
Thread Starter 
Last night I ripped the fondant off the cake and re-iced it with buttercream and gave the lady a deep discount today. Thank God I could, I have to get it figured out before I get to a cake that really needs it.

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply
post #9 of 12
2/9/13 at 3:45pm
Thread Starter 
Oh, and I tried making some MMF, and mixing them together, but I probably needed to let it set.

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply
post #10 of 12
2/9/13 at 3:48pm
My bad. I saw 3 of everything and was confused. I see now where she says gelatin
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post #11 of 12
2/9/13 at 3:54pm

I've never had a problem with MMF and wedding white Merkins chocolate.  Great stretchability, but not too much. 

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post #12 of 12
2/9/13 at 4:24pm
Thread Starter 
I've never had a problem with it either.

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply
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