Cake Decorating Community - Cakes We Bake

I HAVE ALWAYS WANTED TO MAKE CHOCOLATE MMF. I HAVE A GOOD BASIC RECIPE FOR HOMEMADE FONDANT, SO I KNEW I JUST HAD TO PLAY WITH IT TO GET WHAT I WANTED

I PURUSED THE INTERNET, SEARCHING.  THANKS TO    "MrsNancyB1"  ON CC WHOSE RECIPE FOR CHOCOLATE MMF I LIKED BEST.  I TOOK IT, USED MY BASIC RECIPE WITH HERS, TWEAKED IT, AND CAME UP WITH A WINNER.

MADE THIS RECIPE FOR THE DAISY CAKE I POSTED. IT WAS POSITIVELY YUMMY.    HERE IS MY RECIPE.

 

1 16 oz. BAG MINI MARSHMALLOWS

2 TBLSP CHOCOLATE SYRUP   

2 TBLSP CORN SYRUP

1-2 TBLSP FLAVORING OF CHOICE...I USED CAPPUCCINO

3 TBLSP COCOA   DUTCH COCOA IF YOU CAN GET IT

RESERVE 1 TBLSP COCOA FOR KNEADING INTO FONDANT

3-4 CUPS ICING SUGAR...I ONLY USED 2 1/2 CUPS AS IT WAS VERY HUMID. DEPENDS ON THE WEATHER THE DAY YOU MAKE IT

ADD THE SMALLEST AMOUNT OF ICING SUGAR FIRST, THEN ADD A HANDFUL AT A TIME. iF YOU ADD TOO MUCH ICING SUGAR, IT BECOMES VERY DRY, QUICKLY. THIS IS WHY I USE MY HANDS TO MAKE THIS AND NOT MY KITCHEN AID MIXER. YOU TEND TO ADD TOO MUCH ICING SUGAR WHEN USING YOUR MIXER BECAUSE YOU CAN'T TELL THE FEEL OF THE FONDANT. I KNOW THIS FROM EXPERIENCE.  WRECKED A FEW HOMEMADE BATCHES BEFORE I FIGURED THIS ONE OUT.

GREASE YOUR WORK SURFACE WELL WITH SHORTENING....CRISCO

USE A GLASS BOWL AND GREASE WITH SHORTENING SO REMOVING THE STICKY MIXTURE WILL BE EASY. YOU CAN ALSO USE A POT ON TOP OF YOUR STOVE IF YOU DON'T HAVE A MICROWAVE. IT IS NASTY TO TRY AND REMOVE THIS FROM A PLASTIC BOWL.

PLACE 2 CUPS OF ICING SUGAR ON GREASED SURFACE AND CREATE A WELL IN THE MIDDLE TO POUR YOUR MARSHMALLOW MIXTURE INTO.  GREASE YOUR HANDS WELL WITH SHORTENING BEFORE YOU BEGIN TO KNEAD THE FONDANT

PLACE MARSHMALLOWS, CHOCOLATE SYRUP, & CORN SYRUP IN A GLASS BOWL. NUKE IN THE MICRO 1-2 MIN.

REMOVE, STIR WITH A METAL SPOON. ADD YOUR  FLAVORING AND 2 TBLSP OF COCOA, WORK FAST STIRRING MIXTURE THEN QUICKLY SCRAPE MIXTURE INTO THE WELL OF ICING SUGAR.

WITH WELL GREASED HANDS BEGIN INCORPORATING THE ICING SUGAR INTO THE MARSHMALLOW MIXTURE. WHEN FONDANT IS JUST SLIGHTY TACKY, ADD THE LAST TBLSP OF COCOA AND KNEAD INTO FONDANT.

THIS MAKES THE FONDANT DARK, RICH AND CHOCOLATEY. YOU COULD ADD MORE COCOA, BUT TOO MUCH WILL MAKE THE FONDANT DRY, SO BE CAUTIOUS.  YOUR FONDANT SHOULD BE SLIGHTLY TACKY, BUT NOT STICKY.  WRAP YOUR FONDANT IN A GRESED PIECE OF PLASTIC WRAP AND PLACE IN A ZIP LOC BAG OF CONTAINER

THE FONDANT SHOULD REST FOR A COUPLE OF HOURS TO OVERNIGHT FOR BEST RESULTS. I USED MINE THE NEXT DAY, AND FOUND IT A TAD DRY. I ADDED ENOUGH SHORTENING UNTIL I FELT IT WAS SMOOTH ELASTIC/PILABLE. WHEN YOU ROLL OUT A TEST PIECE, THERE SHOULD BE NO CRACKS IN THE FONDANT. IF THERE IS, JUST ADD MORE SHORTENING.

THIS WILL COVER A 10"/3" TO 12"/3' CAKE. YOU WILL NOT HAVE MUCH LEFT OVER.

 

ENJOY. I HOPE YOU LIKE IT AS MUCH AS I DID.

:o)

TIPS}  1.WHEN ROLLING OUT THIS FONDANT, USE COCOA INSTEAD OF ICING SUGAR. THEN THERE WILL BE NO TELL TALE WHITE MARKS LEFT ON THE FONDANT FROM ICING SUGAR TO SPOIL THE LOOK

2. THIS FONDNAT WILL FREEZE. JUST BRING TO ROOM TEMPERATURE AND RE-KNEAD TO USE

Views: 489

Tags: CHOCOLATE, MMF

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Comment by June Kowalczyk on August 16, 2013 at 8:56am
Will actually making a batch of this in next few weeks for my daughters bebe shower cake...... :o)
Comment by Lorelie Carvey on August 16, 2013 at 8:52am

Definitely will try this at some point. Thanks

Comment by art deco cakes by galidink on May 26, 2013 at 1:50pm

you got it , the best... xx. yummy

Comment by June Kowalczyk on May 26, 2013 at 10:59am

Thanks Gail......  It is a winner......   :o)

Comment by art deco cakes by galidink on May 26, 2013 at 9:09am

 this is awesome , i never a a prob-with it , it is so yummy , iv made it many time s and it always comes out perfect , i love it !

Comment by June Kowalczyk on May 25, 2013 at 9:26pm

Well Maria

This is, if I do say so myself, positively scrumptious... lots of members here have made it & loved it.  You probably added to much icing sugar when making ..... a common mistake. You have to make your mmf by hand, that is the only way you can "feel" the fondant & know it is the right consistency.  If your mmf is too dry, just add more shortening & knead in until it is smooth & elastic.   :o)

Comment by Maria Bellis on May 25, 2013 at 8:43pm

Just seen this, wish I'd seen it earlier this week - I made one batch of chocolate MMF and it was so dry it quickly found it's way to the garbage bin! lol

Comment by art deco cakes by galidink on July 17, 2012 at 11:34am

wowhoo just made a double bacth again , colored it black , this is some awesome chocolate fondant , you need to market this !

Comment by Linda Wolff on June 15, 2012 at 8:04pm

We did have fun, Sandra...when there are no cakes to decorate, we can get a little out of hand. It's the creativity needing to escape out of us, so we all act like a crazy bunch of bananas.

Comment by Sandra I. Vazquez Lossiseroni on June 15, 2012 at 3:52pm

So true,,, 

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