heat is my enemy

Replies to This Discussion

Permalink Reply by Teneisha Williams on October 26, 2011 at 5:37pm

Give the gelatin one a shot...it should definitely hold up better than the MMF...my first MMF was good...2nd one...made me say NEVER AGAIN!!!

Permalink Reply by Faith Gealey-Brown on October 26, 2011 at 6:17pm

Hi Kim,

 

I used to use MMF exclusively, but found that in the heat, it does get sticky and difficult to work with.  On another cake website, I've seen people in hot, muggy places use MMF without difficulties, so it might just be getting the science of the perfect sugar/marshmallow ratio.  For me, I found that adding extra icing sugar helped sometimes, other times it didn't.  So now, I mostly use store bought.  I only use MMF if I have people request cookies with fondant. I've actually ordered some Satin Ice, and am looking forward to give that a try because I love the way it looks and TASTES.  There are other homemade fondants that you can make, using gelatin, glucose, icing sugar and water.  That one might hold up better in heat. I have the recipe at home, if you want to give it a try.

Permalink Reply by Kim Washington on October 26, 2011 at 9:24pm

it really is tricky. 

 

Faith i would really like to try your recipe.

 

now to find a cake recipe to use up my marhsmallows that i stocked up on.

but i am soo determined to conquer this!! i will be mixing fondant like a crazy person on weekends...

 

mostly..Thanks for your support ladies

Permalink Reply by Faith Gealey-Brown on October 27, 2011 at 11:58am

No problem, I'll post the recipe soon.  I haven't tried it myself personally, but most of the reviews I've heard said that it looks and tastes good. I'll actually be making MMF this weekend for some baby shower cookies - hope all of this rain and cool weather will make it easy on me! 

Permalink Reply by Faith Gealey-Brown on January 11, 2012 at 8:46pm

Hi Dawn! Do you mind sharing that recipe with the group? We actually have a recipe discussion if you ordfer to post in there or you can post it here! Thanks so much!!

Permalink Reply by Dawn Knowles on January 11, 2012 at 8:46pm

Greetings Caribbean Cakers , I saw you were having some issues with MMF  - - I personally prefer the more traditional method and I use  a very good recipe by Sugar Craft by Hawkesbay --  try it .

Permalink Reply by Dawn Knowles on January 11, 2012 at 8:58pm

Forgive me - - - I will post it here until I get accustom to navigating this site.

The site is sugarcrafthawkesbay.co.nz/homemade_fondant.htm

I used this recipe myself and use it the classes that I give.

Hope you are able to use it with success .

I have some other american based recipes for fondant as well so if you need those I can pass them on .

Permalink Reply by Alicia Rodney-Valentine on February 25, 2012 at 10:27am

Have you try using rolled fondant! That should work! When I use mmf I use it a bit cold and it works really good that way for me because my hands get warm fast when working with fondant. Good luck!!!