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Michelle Foster's Fondant vs. MMF - Page 5

post #61 of 110
My avatar bouquet is made with a white chocolate version of my fondant that I then made into gumpaste. For making figures, I usually use 50/50 fondant/gumpaste. It works really well.

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.
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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.
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post #62 of 110
W/ mmf and wilton's fondant most suggest putting in the micro for a few seconds after it's sat "overnight" to help w/ pliability. same w/ MFF??? i was going to try MFF for my last couple of cakes but didn't have the ingredients and they were my first cakes i'd ever covered. worked very well and i was happy w/ the results but id love to try MFF. THANKS!
ruby
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Dental Assistant by day, Baker by night...... it's called Job Security!!!
***Only brush the ones you want to keep***
***FLOSS OR DIE***
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post #63 of 110
Quote:
Originally Posted by Sugarflowers



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



Ok my book just came in and I am SOOOOOOOO excited!! what a great recipe collection!!
I cant wait to get cooking
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 #64 of 110
I made my first batch of MFF yesterday. It was VERY difficult to incorporate the sugar. My mixer (5.5 qt) just wasn't big enough and the sugar was flying everywhere - messy - so I know to half the recipe next time. It tastes good, but is just as sweet as MMF in my opinion. BUT, the texture is really great. Its so...smooth.
post #65 of 110
sayhellojana...Did you put in all the PS for Michelle's recipe? I find that I don't need too. I'm just curios.



I absolutely will never go back to MMF. I had so many issues with it. I will only cover a cake with Michelle's or Albert Usters (but they are pricey) that's it. My DH loves Michelle's recipe and my kids prefer it too. It's so easy to work with. My DH has only made 3 cakes ever and each one was covered in MFF. You can see them in my pictures: Pokemon (Pikachu) Lightning McQueen and Barbie. For someone who's never worked with it before you would think the cakes would look horrid, but they look great. Her recipe is so great that even a guy who never decorated a cake can use it. He says that's all he'll use.
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1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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post #66 of 110
No. I only used about 3lbs
post #67 of 110
Quote:
Originally Posted by sayhellojana

I made my first batch of MFF yesterday. It was VERY difficult to incorporate the sugar. My mixer (5.5 qt) just wasn't big enough and the sugar was flying everywhere - messy - so I know to half the recipe next time. It tastes good, but is just as sweet as MMF in my opinion. BUT, the texture is really great. Its so...smooth.



It really helps keep the kitchen clean if you cover your mixer with a slightly damp kitchen towel. Just sort of drape the towel over the mixer to cover the open area over the bowl...just don't cover the mixer vent. HTH
post #68 of 110
i know, this is a dumb question, but what is a "dough hook" and must i use one in order to make Michele's fondant?
post #69 of 110
OK, I have never used fondant before. My mom used Wilton on a cake maybe 10 years ago, and I swore I would never eat fondant again...

Then I found CC, and I made a batch of MMF a few months ago just to play with, but I didn't like the "circus peanut" taste, and the leathery texture was off-putting. I couldn't see covering a cake with it.

So I made my first batch of Michele Foster's fondant this weekend... This stuff is wonderful! It was easy to make - even for a beginner and tastes GOOD. I covered a small pillow with it (see my avatar) and it was so easy to work with and get smooth, even for somebody that has never done it before. It gets a kind of "crust" on the outside but it really melts in with the buttercream. I can't wait to cover a big cake with it and see how it goes! Great stuff! Thanks for sharing the recipe!
post #70 of 110
Quote:
Originally Posted by ape74

i know, this is a dumb question, but what is a "dough hook" and must i use one in order to make Michele's fondant?



The dough hook is an attachment used for bread making. It's the only attachment stout enough to handle fondant of any kind. The paddle for the KA mixer won't work. The fondant is just too heavy.

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 #71 of 110
thanks for explaining that...
post #72 of 110
I just tried Michelle's recipe for the 1st time last weekend and absolutely loved it! I did use the 2lbs of PS plus quite a bit more to get the consistency I wanted. It worked great on the figurines below because it didn't dry out as fast as past recipes I have used...it also never cracked. I also thought it tasted better than MMF.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1279991
post #73 of 110
another question... i did my MMF by hand, can you do MFF by hand, or do you HAVE to use the mixer????
Dental Assistant by day, Baker by night...... it's called Job Security!!!
***Only brush the ones you want to keep***
***FLOSS OR DIE***
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Dental Assistant by day, Baker by night...... it's called Job Security!!!
***Only brush the ones you want to keep***
***FLOSS OR DIE***
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post #74 of 110
99.9% of my cakes have been covered in MMF...its cheap and easy to make. i have made MFF and really liked the taste as its smoother than MMF but it was quite soft and stretchy even though i added more powered sugar? i noticed when i put it on the cake, it clung to it and showed every little flaw, whereas mmf is more forgiving. has anyone else had this problem?

also, for those who used MFF, does it give sharper edges than MMF? thats the one thing i can never seem to get when using the MMF...
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post #75 of 110
Thread Starter 
Dailey's question made me think...does MFF do better if you roll it a little thicker? Will it not tear as easily and show cake flaws?
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