if you have tried both which one do you like better,
I like the buttercream dream and liked the mm fondant better than Wilton fondant but which one the two do you like better

I LOVE LOVE LOVE MMF. But I have never tried rolled buttercream. I have a feeling it would be a disaster. If you don't mind could you please let me know where I can get the buttercream dream recipe?

it's here on cake central there is only one i think it's the best

Absolutely LOVE MM fondant. I have only used rolled buttercream on cut-out cookies and love that as well, very tasty.

I use MMF regularly, I like the taste and it is easy to work with. I've only made rolled Buttercream once. The rolled buttercream does taste a bit better more like buttercream obviously, but is very, very hard to work with. I could see using it on cookies, and making decorations with it, but I'm not sure I could even cover a cake in straight rolled buttercream.

After reading some posts here on CC, I decided to try a rolled butter & MMF combination. I ended up using about 60% MMF and 40% RBC. Below is the cake I made with the MMF & RBC combination. The cake ended up coming out well, but boy was it tough. The MMF/RBC combo almost seemed to flow when I placed it on the the cake. It also tore very easily, I had to take it off and redo one of the layers, fortunately I had extra. (note: babies, stars & moon are straight MMF, the rest of the cake is the MMF/RBC combo).

Just my thoughts hope it helps.

tattummm very nice cake!!!!

I agree, rolled buttercream has its place, but it is VERY fussy and very hard to work with. It's alright for some decorations (I use it for roses sometimes, for example), but it's tough covering a cake with it. Really really tough.

MMF--it's not bad. I've made it and used it with success several times. But I'd much rather just make...

...regular homemade fondant. I use the recipe from colette peter's books. It's easy, it's fast, it's even cheaper than MMF. And I find it much easier to work with, personally.

I've tried both and prefer to work with MMF but like the taste of RBC. I have to try mixing them. I also had a problem with the shinyness of the RBC.

Never tried RBC, but use MMF all the time for modeling. It's very easy to work with and I like the way it taste. I also just tried Satin Ice. (Just because I had read about it on here) It is really easy to work with, but I think I like the taste of MMF better. I usually flavor my MMF with a little orange extract. Satin Ice is a little too strong on vanilla flavor. Tried Wilton fondant for modeling. It's not as nice to work with and the taste is a definite turn off!

I was asking about rolled buttercream earlier because I had never tried it and thought about doing so. Not be best reviews so I think I am going to pass this time.

modthryh could you either post or email Colete's fondant. Would love to try it...... email: [email protected]

Colette Peters' Fondant

2 pound sifted confectioners' sugar
1/4 c cold water
1 T unflavored granulated gelatin
1/2 c glucose or light corn syrup
1 1/2 T glycerin

Put the powdered sugar in a bowl and make a well in the center. Place the water in a small saucepan. Sprinkle the gelatin on top of the water. Let the gelatin soften for about 5 minutes, or until it turns translucent. Slowly begin to heat the water, stirring until the gelatin is dossolved and clear. Don't let the mixture boil--it should be hot and almost at a simmer.

Remove the pan from the heat and add the glucose or corn syrup and the glycerin, stirring until well blended. Pour the liquid into the well of sugar and start to mix with your hands to blend. When the mixture is solid enough, you can transfer it to a clean surface and knead it like kneading bread dough. Do this until all the sugar is incorporated. The fondant should not be sticky or too soft at this point.

Wrap the fondant tightly in platic wrap, place in airtight container, and let sit at room temp overnight or longer. You can use it immediately, but it's best if it has a while to rest.



For what it's worth, Colette in her book notes that she uses commercially prepared fondant, and only made her own before it was readily available, because she uses so much of it. But I've found this to be very easy to make and like I said, it's even cheaper (slightly) than MMF. You can flavor it however you'd like, and it's very easy to use.

cakedecor-
Thanks.

modthyrth-
Do you normally use corn syrup or glucose? If you have used both was there any noticable diffence between the the end products.

I've always used the corn syrup, because it's cheaper. So I can't compare the two versions of the recipe, but I can say that the corn syrup works beautifully.