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Michelle Foster's Fondant vs. MMF - Page 6

post #76 of 107
10/31/08 at 9:42am
Yeah, I've found if I roll it thicker you can manipulate the shape a little more. Also, I put it on a cold cake so when I put some pressure on it, I don't just smush the icing around, but can smooth it better.
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post #77 of 107
11/1/08 at 11:21am
Everyone keeps saying how good it is but where do i find it?
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post #78 of 107
11/1/08 at 11:37am
lindseyR: I posted the entire recipe on page two of this post. Or, you can find it by typing "Michelle Foster's" (Michelle Foster's Delicious Fondant is the full title) in the search box in the recipe section.

HTH
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 #79 of 107
11/1/08 at 12:32pm
Actually, if you type "Michelle Foster's" it won't pull it up, her name only has one L in it. "Michele Foster's" would be what you would type to get the recipe. =)
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post #80 of 107
11/3/08 at 7:12am
Quote:
Originally Posted by jkalman

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).


Ok, can you reallly buy glycerine at Wal-Mart, that would be so awesome, because I always have to order mine, I have no cake supply stores here where I live.
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post #81 of 107
11/3/08 at 7:38am
icon_redface.gif MissRobin: Sorry. The extra "L" comes from habit as the girl for whom I baby-sit spells her name with the extra "l." But, if you use the one "L" and type it into recipe search the recipe will come up like that or by using the full title.

My good friend buys her glycerin in Walmart Pharm. as well... I've heard as long as it says it's "food safe" that it's okay to use and doesn't matter where you get it. I'm not sure if I have seen one that says otherwise --maybe it would be labeled "for medicinal use only" if it is not considered food safe?
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
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 #82 of 107
11/3/08 at 8:07am
There are two types of glycerin. One is vegetable glycerin, which is food safe. The other is petroleum based. This one is extremely toxic. Trust me, you would know if you got the wrong one. The smell is really awful! Besides, you have to have a special license to get the petroleum based glycerin.

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.
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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 #83 of 107
11/3/08 at 9:44am
Michele, I tried your fondant last week and made ghost cakes. It was my first time ever to use fondant and your recipe worked beautifully! Thanks so much for sharing with us.
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post #84 of 107
11/3/08 at 10:15am
That's great! Did you take pictures? I hope so.

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.
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post #85 of 107
11/3/08 at 10:32am
Yes, I'll see if I can add them to this post. They are very elementary compared to the talent I see here. I used to decorate birthday, wedding cakes, etc. but I am very much out of practice and had never used fondant before now. The large one was taken to our children's activities at church last week and the small ones were made for my grandsons.
Image
Image
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post #86 of 107
11/3/08 at 11:25am
They are so cute! Thanks for posting them.

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 #87 of 107
11/3/08 at 1:38pm
I've made Michele's fondant several times. It's definitely the best tasting fondant that I've tried. In regards to the tearing issue: I was advised to add an extra tablespoon of glycerin to achieve more flexibility. I just made a batch last night doing this & I let you know in a few days how it works out. I did have to add more powered sugar than normal. I probably used about a cup & a half short of 4lbs.
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post #88 of 107
11/3/08 at 6:13pm
I've now been inspired to try MFF, my first attempt at fondant. At what step can I color the fondant? I would like to make a few colors from one batch if possible.
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post #89 of 107
11/3/08 at 7:02pm
Quote:
Originally Posted by want2bcupcakequeen

I've now been inspired to try MFF, my first attempt at fondant. At what step can I color the fondant? I would like to make a few colors from one batch if possible.



If you want to make more than one color with one batch then you will have to knead the color into separate chunks of completed fondant. Keep any unused fondant well covered.

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 #90 of 107
11/3/08 at 7:02pm
Quote:
Originally Posted by lecrn

I've made Michele's fondant several times. It's definitely the best tasting fondant that I've tried. In regards to the tearing issue: I was advised to add an extra tablespoon of glycerin to achieve more flexibility. I just made a batch last night doing this & I let you know in a few days how it works out. I did have to add more powered sugar than normal. I probably used about a cup & a half short of 4lbs.



thats interesting, i would have thought that adding more glycerin would make the fondant *too* stretchy causing even more tear. do let us know how it works for you! : )
Pray The Rosary
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