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Michelle Foster's Fondant vs. MMF - Page 2

post #16 of 110
You might be getting your marshmallows too hot..

But I would tell you to give Michele's recipe a try. Michele's performs just as good as the store bought fondant without the pleating you are experiencing. I never had a batch of MMF come out quite the same, but Michele's always comes out the same.
post #17 of 110
Thread Starter 
I'm so glad we're getting a lot of feedback with this topic. When I make MMF I put it in my mixer and use my dough hook instead of kneading by hand. Does anybody know if you can do the same with Michelle's?????
post #18 of 110
ok, now I must try mff, can anyone post the recipe for it. I tried a forum search and can not find it. I might have to say goodbye to mmf
post #19 of 110
it is in the recipe section, I posted it there - you may just be typing the wrong title or something. it's not under mff. try looking for "Michele" in the fondant category.

stlcakelady -for Michele's fondant I use the dough hook to get it all mixed up, but turn it out on p. sugar and knead just a little bit before covering it in oil painted saran wrap and putting it in a ziplock to rest. I don't have to knead it very much, just making sure it's completely mixed and consistent.
post #20 of 110
Thankfully, I convert my recipes to Microsoft documents, and yes, you knead this in your KA with a dough hook:

Michele Foster's Delicious Fondant:

(recipe can also be found in her cookbook "The Sugar Fix." She is very gracious about sharing this recipe. Thanks, Michele!



Ingredients
1/2 cup milk
3 packs gelatin (6 tsp - for reference in case you wanted to 1/2 the recipe)
1 cup corn syrup
3 Tbsp butter, unsalted
3 Tbsp glycerin
2 tsp vanilla (sometimes I use more)
dash salt
3-4 lb powdered sugar, sifted (at least once)
*note - all tablespoons and teaspoons are level, not heaped (

Directions
- combine milk and gelatin & allow to firm
- cook over double boiler until gelatin is dissolved
- add remaining ingredients(except sugar) & cook until butter is almost melted
- cool to lukewarm (I come back to it and stir periodically so it doesn't form a "skin" on the top or get clumpy)
- strain into mixer containing 2 lb powdered sugar (one bag)
- mix slowly until just combined
- use dough hook, add several more cups of sugar, & mix on low until combined
- continue to add sugar until it holds its shape on hook
- turn onto powdered sugar surface & knead
- wrap in oil painted plastic wrap and put in ziplock freezer bag
- let stand for 24 hours before using
I always coat my hands, counter, and rolling pin with shortening when I'm ready to use. I also have powdered sugar on hand to dust with if it seems sticky, to firm it up a little bit.
I had to do it a couple of times to be able to tell when I had added enough powdered sugar. If it is too stiff, I just add a tiny bit of water, and use more shortening on my hands/counter/rolling pin and that helps to add more moisture and flexibility. Be careful when it's mixing not to let it get too hard, or it will be difficult to work with and you'll have to do a lot of "adjusting" to get it the consistency you want it! I would rather it be too soft and be able to add more powdered sugar as I knead. ENJOY!!
Source: Michele Foster
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
post #21 of 110
When I make the marshmallow fondant, after sitting overnight how soft should it be? Originally, I was mixing the whole 2 pounds of sugar and it was a BRICK. Now I'm using closer to 6 cups and its quite soft and requires lots of kneading the next day to even up it's texture. Thanks!
post #22 of 110
Quote:
Originally Posted by forthwife

I'm a novice in this...but these are my thoughts. I've been making marshmallow fondant recently (cheap and easy) rather than store bought (haven't tried Michelle's yet) and have had mixed results. My first couple of fondant cakes were with Wilton's fondant and had excellent results (no pleating at the base) but it was GROSS! Then I tried MMF, I liked the flavor much more but am having a horrible time with pleating. As I do more cakes, the pleating is improving...but with store bought it was never a problem. I am battling with my internal debate of making more cakes with MMF (because it costs so much less) and improving my technique, or using store bought fondant that is more predictable and baking less often. I don't sell my cakes, this is all for fun. Thoughts, ideas? Thanks!



Adding glycerine (corn syrup works in a pinch) to your fondant will just about eliminate the pleating.

This is the recipe I use - you don't have to use LoRann flavor, but it gives the best flavor. If you are using another extract, increase it to 2 teaspoons (LoRann comes in 1 teaspoon drams).

http://cakecentral.com/cake_recipe-7262-0-Buttercream-MMF.html
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #23 of 110
Has anyone tried making Michelle's in the microwave?? It seems like you could. That would make me much more likely to try it (one bowl, less clean-up). icon_smile.gif
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #24 of 110
I love michele fosters the best. I used to use MMF, & have found better that michele's is much better to work with & when air drying more harden fondant pieces. I love the taste too!
"Behind every good women, is a lot of chocolate."
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"Behind every good women, is a lot of chocolate."
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post #25 of 110
You are going to have 2 bowls making Michele's fondant, but cleaning the bowl you melt the gelatin in is a tiny price to pay for great fondant. Since you make it in your mixer you couldn't pop that in the microwave, though now that I think about it.. you could melt the gelatin in your mixer bowl and then add the PS to that. I have to make some fondant later.. I'll do it that way and let you know how it goes. icon_smile.gif
post #26 of 110
Quote:
Originally Posted by Win

I am a HUGE fan of MFF!!! I used to be a MMF fan, but after making Michele's I have not gone back (exception: I do still make MMF for covering cake boards as it is a wee bit cheaper and I hate to use the quality of Michele's on a part of the cake that is going to be thrown away and I continue to use it for my sugar cookies. ) That being said, even though the first part of Michele's is a little more labor intensive (cooking the ingredients vs. melting marshmallows) I find that when it comes time to add the PS, that goes so smoothly it makes up for all the times I've had to continue to add (PS) and knead, add and knead to MMF. Michele's is smoother than silk and goes on the first time and is PERFECT each and every time.

Also, I stumbled across a post once where a girl adds 6 oz. of melted white chocolate to the recipe and it becomes White Chocolate Fondant!!! I tried that and people have fallen over themselves to eat it!!!

I encourage you to try it at least once. It really takes your cakes up a notch.



When do you add the white chocolate in the process?
Jkalman: how much candy clay per batch?
Thanks for your help!
post #27 of 110
Michele's hands down! I even use it on display/competition cakes, substituting the butter for shortening and omitting the flavoring, because it is so consistent and gives me a flawless finish every time. I started using it because of the cost now I use it because nothing else can compare including the commercial stuff. icon_smile.gif Try it you'll love it!
post #28 of 110
Where can I find her recipe for fondat?
post #29 of 110
Well i have to say after reading this forum I am ready to give MFF a try. I've been using MMF now for a while and love it people are really surprised to have a fondant that doesn't taste awful. Now my question is about gelatin. Where can you buy it? Can you buy just reg gelatin not flavored jello? hahaha silly question i know but im still fairly new to all of this. Next is glycerin. Once again im at a lost on where to find this stuff. and now my last and final question. Tylose powder. is that the same as gum tex? Do you find its easier purchasing from like Global Sugar Art or from your local cake shop? Thanks for your help cant wait to try it.
FondAnt FondOnt is like PecAn and PecOn its all good to me.
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FondAnt FondOnt is like PecAn and PecOn its all good to me.
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post #30 of 110
[quote="ASimpleBaker"]Where can I find her recipe for fondat?[/quote

It's in the recipes section. Here's the link. This is just one of the recipes from her book "The Sugar Fix".

http://cakecentral.com/cake_recipe-3663-0-Michele-Fosters-Delicious-Fondant.html
KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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