MMF- Help please!

So it is too late for the cake I am working on now but hopefully I can solve this problem for next weeks cake :-) I was wondering if anyone ever had a problem with huge air bubbles all throughout their MMF? I’m wondering if maybe my fondant is too sticky or dry?? I’ve only worked with it a couple of times but everytime I get the air bubbles and I can never get my cakes smooth. I thought maybe it was my rolling technique so I bought “the mat” but I couldn’t even roll it out no matter how much muscle power I threw into it. And then when I tried to pull the mat off the fondant stuck to it and I had to start over. (Sorry for the rambling its 3am and I’m a little delirious haha) Any help would be greatly appreciated!!!

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8 Replies

Tiffany Palmer ...

What recipe do you use? Are you finding your fondant is very pliable or hard to roll out? If it’s very pliable and having holes, tearing then you probably do not have enough sugar. If it’s tearing and tough to roll out then it’s probably too much sugar. The climate will alter your recipe as well. Are you sifting your powdered sugar? I started making my mmf in my kitchenaid and it’s worked out much easier. You should be able to stretch your fondant out about 12" without it tearing…if you can do that you’re good to go. Don’t throw out the batch of fondant you have made…grease a bowl with some shortening and add your fondant. Put it in the microwave and for 30 second intervals until it’s partially melted. Let it cool just until you can handle it and then pour out on to greased counter top and start kneading. You can add more powdered sugar as needed.

Tiffany Palmer ...

Here is the link to the tutorial I did. Maybe this can help you! :)

http://cakesdecor.com/SweetBee/blog/63

Shameless Sweets by Sarah ...

Thanks so much for all of your suggestions! I think I’m not adding enough powdered sugar. That and in yesterday’s case it was very humid so the weather may have altered it. I made the fondant in my kitchenaid for the first time yesterday and it was sooo much easier and faster but I’ve read that it can burn the motor out? The tutorial is a big help thanks!

Tiffany Palmer ...

I have heard that too…I have a professional 600 now so I don’t worry so much about it in this one. But my last one I didn’t make it in because I was afraid there was not enough power to sustain. I always just make sure I don’t go over a 3 (I follow the same directions as when making bread dough for the speed).

Ange ...

Just on “The Mat” sticking I’m wondering if you seasoned it? in the YouTube tutorial it says to season it with sortening for the very first time only then wipe it over with a microfibre cloth? Just a thought good luck

Shameless Sweets by Sarah ...

Ahh I knew I was forgeting something. I definitely forgot to season the mat. I hope I didn’t ruin it. Thanks!

Kendra Hicks ...

I hear that Michele Foster’s fondant recipe is great but I have yet to try it. I use Fondx now, which is convenient, but shipping charges are killing me. Here’s a link to the recipe. http://cakecentral.com/recipe/michele-fosters-fondant

Valley Kool Cakes (well half of it~Tara) ...

As for the mat I found that I had to re season it the second time I used it as well. But now it works great!