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How do I make this cake?? - Page 4

post #46 of 50
Thread Starter 
Quote:
Originally Posted by Nickithebaker View Post

I'm probably not the best to give advice, but based on my experience today with homemade MMF one batch will cover a 12" round if it's 4" high.  You will probably have a little bit left over.  I would think your going to need at least 4 batches.  I read on one of the tutorials that technically it won't go bad, its just sugar.  If you grease it really well and wrap it up a few times with plastic wrap, and then stick it in a zip lock bag and suck the air out.. I would guess you will probably be ok. 

This is the chart I used to figure out how much fondant I would need:  http://www.globalsugarart.com/how-much-fondant-do-need-pg-8.html
   


That being said, I would NOT use that stuff to make the cake you want to make.  It's a pain in the but, it's sticky and it wants to fall apart on you when you pick it up.  Maybe I made it wrong, I dunno.  If you've made it before and had good luck with it go ahead.  If not, do your self a favor and buy it.  There is a reason alot of the pros on here don't make it.   I ended up buying Fondarific, which is expensive - nearly twice the cost of Satin Ice but I did a bit of research and read alot of reviews.    Maybe if you use "The Mat" MMF is easier to use.  To get mine to roll out I had to add a bunch of crisco and then use a ton of powder sugar (like half of a cup for an 8x8 cake!  Maybe someone else has some better input, that was after all, my first and only experience with fondant!  icon_smile.gif  

Good luck with your cake, I love that design!  

Thank you! I used Wiltons fondant chart and came up with 199 ozs of fondant (12.4 lbs) so I compared it to GSA which is the same but neither had the amout for a 9 in pan. Does anyone know why or how to figure it? The chart says to use 24 ozs for an 8 in...I figured 25 ozs for a 9 in...to be safe, I thought I'd make 15 lbs instead of 12 lbs..is that about right?
post #47 of 50
Thread Starter 
Quote:
Originally Posted by BatterUpCake View Post

I have more problems with store bought fondant than MMF. WIlton's is hard to work with and Satin Ice is too soft for my

Good to know..tks!
post #48 of 50
Thread Starter 
Quote:
Originally Posted by imagenthatnj View Post

You might want to take a look at this.

http://www.craftsy.com/blog/2013/06/how-to-make-homemade-fondant/


Good visuals..mixing the 2 fondants is interesting, I'll try that too..one day soon..dont want to try anything new with this cake.I'm a craftsy member and have learned a lot..tks!
post #49 of 50

FYI, when you try, the author of that article is here at CC (EnglishCakeLady).

 

http://cakecentral.com/g/u/827927/EnglishCakeLady/photosets/1/

 

https://www.facebook.com/theroyalbakery

post #50 of 50
Thread Starter 
Quote:
Originally Posted by imagenthatnj View Post

FYI, when you try, the author of that article is here at CC (EnglishCakeLady).

http://cakecentral.com/g/u/827927/EnglishCakeLady/photosets/1/

https://www.facebook.com/theroyalbakery


Tks!
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