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Michelle Foster's Fondant vs. MMF - Page 4

post #46 of 110
I just wanted to add my love of MFF. It's the only fondant I've used since starting (I'm a semi-newbie) and it's been great to me and tastes great as well. Thanks, Michele!

I do find that I have trouble with some tearing when I cover square cakes but I think that may be more technique related. Does anyone have tips? Am I using to much PS?

Petit-Four have you ever tried 50/50 MFF and MMF to cover a cake?

Win--when you add the 6oz. of white choc. do you have to alter the recipe at all?

Thanks in advance!
post #47 of 110
cool - I've never used the same bowl - I thought the heat would affect it - this will save me some mess!
post #48 of 110
I've been planning to try MFF for a while, I finally ordered some glycerine so as soon as it comes in I will try it. I have a question - can you make it with fat-free milk or do I need to purchase whole milk?
post #49 of 110
Skim milk will work. So will water. The dairy is for flavor only. If I'm planning to cover a dummy, I use water, shortening, and no flavorings. It still tastes better than most commercial fondants and it's much less expensive.

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 #50 of 110
Fantastic! Thank you.
post #51 of 110
where's the receipe for Michelle's fondant. I really want to try it!!
post #52 of 110
It is in the recipe section under Michele Foster's Delicious Fondant - but sometimes it doesn't pull up, so you can do a search on Michele under the fondant category. Also, someone posted the recipe in this thread and the link has been posted in this thread. Good luck! thumbs_up.gif
post #53 of 110
Quote:
Originally Posted by alanaj

Petit-Four have you ever tried 50/50 MFF and MMF to cover a cake?



Alanaj: No, I just use the 50-50 for drapes, since it helps (at least for me) with tearing. I have a very hard time smoothing fondant on cakes using MMF, but can do it with Michele's. thumbs_up.gif

But if you have tearing issues, you might want to blend a little MMF into your MFF. Just a thought. icon_rolleyes.gif
post #54 of 110
Thanks, Petit-Four, I'll give it a shot.
post #55 of 110
Thread Starter 
I read through the posts the other day...so forgive me if someone already asked this question. I know that a little glycerine added to MMF will make it more stretchy and prevent tearing. Can you add a little glycerine to Michelle's? I keep hearing that its a little more delicate than MMF so I'm wondering if the glycerine will help make it a little more stretchy??? Anybody tried it? Thanks!
post #56 of 110
There is glycerine in the recipe.
post #57 of 110
If your fondant seems a little stiff, then kneading in some more glycerin is a good way to go. It helps to add stretch without making it too sticky. You don't need much, just add a little at a time until you get the right consistency.

To gauge proper consistency, it should look smooth, be fairly easy to knead, does not stick to your hands, and doesn't make you say "eww" or "is this right?". icon_smile.gif

HTH

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 #58 of 110
Thread Starter 
Thanks Michele! I'm gonna try it and will probably never go back to MMF! I have had trouble getting a dark chocolate fondant before. The consistency changes when I've tried it with MMF. Do you have any tips for that?
post #59 of 110
Quote:
Originally Posted by stlcakelady

Thanks Michele! I'm gonna try it and will probably never go back to MMF! I have had trouble getting a dark chocolate fondant before. The consistency changes when I've tried it with MMF. Do you have any tips for that?



If you add extra chocolate to your batch, whether it's cocoa or melting chocolate, it will not be very dark, but it will be very stiff. Add some food coloring during the cooking process, and then add more while mixing in the powdered sugar. Since most colors have glycerin in them, this will soften the fondant. It's hard to say how much of anything to add because of so many factors, including current weather. When it no longer oozes down the dough hook and it's the color you want, then it's ready. I know, very technical. You will know when it's right just by the way it looks.

HTH

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 #60 of 110
Everyone is talking about covering cakes with MFF but what about making figurines with it? I have only used MMF and it's alright but always settles some and doesn't hold it shape, it kind of sinks if that makes sense. I definity will try MFF next time I need fondant. If anyone has made things out of MFF I would love their feedback. Thanks.
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