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MMF cake cover-help with amount

post #1 of 9
Thread Starter 

I make Rhonda's Ultimate MMF.  I don't cover cakes, I only use it for accents.  I know there are charts out there, but since I don't cover cakes, I feel like opinions from CC decorators would help me more.  I would appreciate help from those who do this all the time.

 

Do you think one batch will cover a 4" high 9" and 6" round cake?

post #2 of 9

I don't know if this will help but this is the chart I use for reg fondant

 

Cake DiameterNet Weight

6"................................................10 oz.

8"................................................12 oz.

10"..............................................18 oz.

12"..............................................24 oz.

14"..............................................48 oz.

post #3 of 9
Thread Starter 
Quote:
Originally Posted by tomsann View Post

I don't know if this will help but this is the chart I use for reg fondant

 

Cake DiameterNet Weight

6"................................................10 oz.

8"................................................12 oz.

10"..............................................18 oz.

12"..............................................24 oz.

14"..............................................48 oz.

Do you know how tall the cake layers are supposed to be for this chart?  I will have mine 4" high because of using the SPS system.  Thanks for your help, I appreciate it.

post #4 of 9

Hi, Yes for 4" tall cakes....

post #5 of 9
Thread Starter 

Using Rhonda's Ultimate MMF, I was able to cover my 2 layer, 9" and 6" round cakes with some leftover.  I just wanted to post this, in case it might help someone else.

post #6 of 9
^^ with just one batch?
post #7 of 9
Thread Starter 
Quote:
Originally Posted by morganchampagne View Post

^^ with just one batch?

Yes, with just one batch of the recipe below.

 

Rhonda's Ultimate MMF

http://forum.cakecentral.com/cake_recipe-3183-Rhondas-Ultimate-MMF.html

                                                                          

15 oz. mini marshmallows                          

2 T water                                                        

1/2 tsp. salt                                                     

2 tsp. lemon juice (fresh or bottled)           

2 tsp. light corn syrup (helps w/ pliability)

1 tsp. vanilla (prefer almond extract)         

2 lbs. (approx 7.5 C) confectioner's sugar, sifted

1/2 C Crisco or vegetable shortening              

Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes (or less depending on how big of batch you are making) stopping and stirring at 40 second intervals. Mixture should be soupy.

 

Take out of microwave and immediately add corn syrup, lemon juice, salt and extract. Stir well. Sift confectioner's sugar into mixture, one cup at a time. I mix mine with a dough hook in my Kitchen Aid stand mixer. Now grease your work surface well and turn mixture out of bowl onto counter. Grease your hands with Crisco, and knead well. If mixture seems soft, add additional powdered sugar.

 

Shape into a mound and put a coating of Crisco on outside. Double wrap in cling wrap and insert into Ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.

post #8 of 9
Wow. I must be doing something wrong then lol ill have to maybe roll it thinner
post #9 of 9
Thread Starter 
Quote:
Originally Posted by morganchampagne View Post

Wow. I must be doing something wrong then lol ill have to maybe roll it thinner

I didn't measure it, but I probably rolled it between 1/8' - 1/4".  It wasn't too thin, I was afraid it would tear.  I have only covered one other cake in MMF and that was almost 6-7 years ago.  I hated that experience.  I used Crisco to roll my MMF out with and it was very difficult to work with.  Not to mention looked very shiny on my cake.  I think experience since then working with MMF has helped also, although I only used it for decorations.  I have a better feel of how it should feel, texture/firmness wise.

 

This time, I used a combination of powdered sugar and cornstarch to roll it out with, worked much better.  I also bought a fondant rolling pin, which I love.  Last time I just used my regular rolling pin.

 

I was so excited yesterday to have a good experience.  I was stressing over covering my cake in fondant.  Now that it looks good, I have to go and mess it up with the design. lol  The link below will show you a picture of the cake I was asked to make.

 

http://cakecentral.com/t/761248/would-fondant-be-too-heavy-for-this#post_7418591

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