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Topic Title: Question re: MMF for bows. Created On Sunday September 16, 2012 6:32 PM Topic View: Branch View Threaded (All Messages) Threaded (Single Messages) Linear

CelineEd Posts: 3

Posted: Sunday September 16, 2012 6:32 PM Thanks in advance for your help. I'm making MMF for the first time and am wondering if it will hold up as a large bow on a cake. I'm planning multiple loop bow at this point. I have done it with the Wilton boxed fondant but am nervous about the MMF and if it will hold up. I could do just a simple bow with curly-q's but would love to try the bigger bow. Any suggestions/guidance is greatly appreciated. Thanks.......Celine

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cakedujour Posts: 16539	Posted: Sunday September 16, 2012 7:00 PM Welcome to the forum, CelineEd. You sure can use MMF for the bow, but I would knead in some Tylose powder to add strength and so the loops dry faster.
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bunnywoman Posts: 13595	Posted: Sunday September 16, 2012 9:43 PM DITTO! Adding tylose works. Mixing 50/50 with gumpaste works too. Allow adequate drying time too. Make your bow 4-7 days in advance. Drying time depends greatly on the temperature and heat & humidity of your kitchen. BW
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ginnyl Posts: 6648	Posted: Sunday September 16, 2012 10:35 PM Ditto on all those good suggestions..I try to make my looks well in advance and of course several extras just in case ginny
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bunnywoman Posts: 13595	Posted: Monday September 17, 2012 9:08 AM Well just how many different "looks" do you have Miss Ginny? .....ok.......ok........just messin' with you! Or you know........you can make chocolate bows!
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CelineEd Posts: 3

Posted: Monday September 17, 2012 8:24 PM Many thanks to you all! Once again - I'm afraid I'm too late to do the "big" bow - I need the cake for 2 days from now! Guess I will have to settle for the plain bow that I think will be fine - the operative phrase being "I think". I had forgotten that it had to harden off the cake! It's been a while since I made one. I also am not familiar with tylose. - how much do I add to a full recipe of MMF? When I made fondant bows before I recall using Gum-tex to the fondant to stabilize it. Is this a similar product? Clearly I should have started this process earlier. Actually I made a test cake last week (My friend is deathly allergic to eggs and I found the most fabulous cake recipe using no eggs - or any dairy at all) - so I was ahead of the game with that part. But while I'm making this fondant I will make the big bow anyway for practice and find another use for it in the near future! Again, thanks for the guidance.

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cakedujour Posts: 16539

Posted: Monday September 17, 2012 9:36 PM You are not too late to do a big bow if you follow Bunny's suggestion and do a chocolate bow. I was thinking about that too. I nearly always prefer to do the chocolate bow and if you follow Bunny's directions for making a chocolate bow, you will make a fabulous bow. And the great part is that it doesn't take long, it's really easy, and you can do it after the rest of the cake is done. Drying time is next to none.

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beanie70 Posts: 2342	Posted: Tuesday September 18, 2012 6:54 AM I make fondant bows all the time 1-2 days before I need it. I do allow for at least 24 hours of drying time. They dry and hold up very well. I either add tylose or gumpaste. I cut my strips and put them in front of a fan. I assemble it before I put it on the cake. Rarely do I ever do this 2 days before I need it.
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beanie70 Posts: 2342	Posted: Tuesday September 18, 2012 7:00 AM I meant to say loops instead of strips.
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ginnyl Posts: 6648	Posted: Tuesday September 18, 2012 5:58 PM And yes, I should have said loops instead of looks,,but then I do sometimes have different looks..LOL ginny
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CelineEd Posts: 3

Posted: Wednesday September 19, 2012 7:24 PM Well thank you all so much for your help and suggestions. What a great....and friendly forum! The cake is made and delivered but with a plain bow this time (unavoidable time issues dictated scraping the more impressive bow.) But I'm very excited about trying the chocolate bow soon - thanks Bunny for that suggestion......and the wonderful directions. Years ago Bon Appetit (December 1984) had a cake with a white and dark chocolate bow on the cover - I have the recipe and always wanted to try it but if memory serves me correctly it is more involved than Bunny's. I'm sure I won't be a stranger to this forum - thank you all for you encouragement and your willingness to share your knowledge. It is greatly appreciated. Celine

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