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Michelle Foster's Fondant vs. MMF - Page 3

post #31 of 110
i've read a couple posts about the not liking the thickness and chewing fondant- that was me. At my last wilton class, the instructor told us to frost the cake as normal, then rolling the fondant REALLY thin and putting it on the cake as normal; put it in the fridge and let it sit for a while. I have to say, I actually enjoyed eating the fondant and frosting. The instructor said she had learned this at the Atlantic City Cake Convention (not sure if that's the proper name). icon_smile.gif

I haven't tried Michelle's fondant but I have tried MMF. I'll have to make it sometime!
Jennifer
History Teacher and closet cake decorator!
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Jennifer
History Teacher and closet cake decorator!
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post #32 of 110
Quote:
Originally Posted by boatorr

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 or from your local cake shop? Thanks for your help cant wait to try it.



You can buy plain gelatin in the grocery stores. It is normally in a box (size of jello) near the jello isle and powdered sugar and/or marshmallows. http://brands.kraftfoods.com/knox/

I believe you can by glycerin on the Wilton isle at Joann's, Michael's, etc.

Not sure about Tylose.
post #33 of 110
You don't need tylose to make the fondant so don't worry about that. It is not the same as gum tex though.. it does similar things, but it's different. You need it to make gumpaste. Glycerin can be found in most craft stores in the cake section or you can get it in the pharmacy section at walmart.. it's the same stuff. Unflavored gelatin you can find at the grocery store/walmart right where you find flavored Jello.. the box of Knox unflavored gelatin is orange and white with black lettering (if I am remembering properly).
post #34 of 110
You can usually find Tylose at a cake dec supply shop and definitely online. But you don't need Tylose for Michele's fondant, usually you use Tylose for gumpaste and it also helps for draping.
post #35 of 110
Michele's hands down! I used to use mmf, and tried Michele's once and never went back! It's cheap and super easy to make, plus tastes way better and is a dream t owork with! I hated the mess of mmf, and Michele's isn't nearly as messy.
post #36 of 110
I'm so glad this topic has come up as I've been wondering the same thing! I've been making MMF and I love that it is so easy to make and very economical. It is definitely much tastier than Wilton (ugh!) but it is still chewy.

I've been wanting to try Michele Foster's Fondant but I was wasn't sure about adding milk to the fondant. By adding milk to the fondant do you need to keep it in the fridge? Do you need to refrigerate your cakes after you cover them with the fondant? How long is the fondant good for?

Thanks!
post #37 of 110
No.. you don't have to put it in the fridge.. the very low moisture in comparison to the high sugar content makes it so nothing with grow in or on it. I have some Michele's fondant from months ago and it still perfectly fine. icon_smile.gif
post #38 of 110
What an amazing ego booster thread! Thank you everyone for your compliments on my fondant recipe. I certainly wish I had charged for the access to it! icon_smile.gif

To answer a couple of questions, a great place to buy both gelatin and glycerin is the health food store. They come in larger containers at MUCH better prices. I don't think that flavored gelatin would work because it has sugar and other things that might change the consistency and texture of the fondant.

Even though it has dairy products in it, the sugar preserves them. This fondant will still be good after a month at room temperature and for well over a year in the freezer. Just be sure that it is wrapped very well. If you have added color, then store it in a dark colored container.

The Sugar Fix cook book has variations on the recipe as well as many other recipes. Click on the link below to order it. That would really be terrific!

Thanks again,

Michele Foster
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
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Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Reply
post #39 of 110
Quote:
Originally Posted by MacsMom

I haven't yet tried Michelle's, but I am so happy with MMF at the moment it's hard to try another recipe--especially since it is so inexpensive and easy to make.


One day I will try Michelle's and may end kicking myself for not trying it sooner, but for now, being spread thin with time, I have to stick with making my double batches of MMF in my big ol' 70's Tupperware bowl.

I add glycerine to my MMF which gives it great pliability:
http://cakecentral.com/cake_recipe-7262-0-Buttercream-MMF.html



OH YOU WILL kick yourself I speak from experiance!!! 100% better. But I still use MMF for some things... Just not covering a cake!!
June 1996 ~ Thats when my life changed forever, I accepted Christ.
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June 1996 ~ Thats when my life changed forever, I accepted Christ.
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post #40 of 110
I'm so glad you saw this thread, Michele! Isn't it awesome that your fondant has become so popular!? Even though you didn't charge for access, I know God will totally bless you for it!

To answer the tylose question - I think the question was only asked because I made a comment in this thread about adding it to the fondant (kneading it in) to be able to use it for figures and flowers and they dry more quickly. they also get harder and a little bit stronger. all this depends on how much you use. I get it at my local baking supply store.
post #41 of 110
Yes.. I saw that you had mentioned it.. I just wanted to clarify that you don't need it if you are just making straight fondant. I usually have to get my Tylose on-line. My local cake store has it sometimes, but not always. Frustrating. icon_lol.gif
post #42 of 110
I know - I've been lucky enough that they've had it when I need it, but there are only 2 supply shops in okc, cake n candy was a fav of mine but recently shut down - ahhh! I think there's only one more supply shop than that in oklahoma! I guess I need to open a business! LOL
post #43 of 110
Quote:
Originally Posted by Renaejrk

I know - I've been lucky enough that they've had it when I need it, but there are only 2 supply shops in okc, cake n candy was a fav of mine but recently shut down - ahhh! I think there's only one more supply shop than that in oklahoma! I guess I need to open a business! LOL



What a bummer! I didn't know they had closed! I knew things had been tough, but I didn't know it was this bad. At least Midwest Bakers Supply is still open. I miss that store. There are no stores quite like that around here.

Michele
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Reply
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Reply
post #44 of 110
I don't know what I'd do without Midwest Bakers, but they close so early it's hard to get there in time! I hear if the daughter takes over she'll start closing at 3 so she can get her daughter from school and be home, which is understandable. oh well!

I hope everyone enjoys this fondant! I just got through making 4 batches of it! (I wish I had two mixers, though!)
post #45 of 110
Well I made the fondant and bloomed and melted the gelatin and added all the wet ingredients right in the mixer bowl.. I always mix it with a whisk while I am melting it and have never had a clump to strain out so I attribute the sucess partly to that.. and it worked great. No lumps and it mixed up beatifully. So there.. it's now a one bowl mess. icon_wink.gif
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