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Michelle Foster's Fondant vs. MMF - Page 7

post #91 of 107
11/3/08 at 7:10pm
Quote:
Originally Posted by MacsMom

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




i just took a look at the link you provided and was wondering what benefits the 1 TB of glycerin added to the mmf? thanks!
Pray The Rosary
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Pray The Rosary
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post #92 of 107
11/3/08 at 7:21pm
the glycerin makes it stretchier and more pliable. That is my understanding.

I would also like to add that with my first batch of MFF, I used only half to cover a full sized cake, so I still have plenty for another and it's keeping well. For some reason I could only cover one cake plus a few decorations with a batch of MMF.
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post #93 of 107
11/14/08 at 7:17pm
After reading this post, I've finally decided to try Michele's recipe for fondant.

Is it absolutely necessary to have the fondant rest over 24 hours before using it? I am going to be making the fondant tonight and I hope to use it tomorrow morning. Is 8 hours enough for it to set?

Any advice would be really appreciated. Thanks!
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post #94 of 107
11/14/08 at 8:24pm
Letting set overnight is plenty of time. I didn't post the recipe, but I think the person who did post it for me meant for it to be over night. I'm guessing that the 24 hour statement was just to emphasize the need to let it rest for quite a while before using it.

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 #95 of 107
11/14/08 at 9:07pm
Hi Michele,

Thanks so much for your help and also thanks so much for sharing your wonderful recipe with everyone! Already I can tell that the texture of this fondant is wonderfully pliable and smooth. I can't wait to try it out tomorrow!

Thanks again!
Judy
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post #96 of 107
11/14/08 at 10:12pm
Thank you! FYI: I do have a cook book with this and many other recipes in it. I can even sign it if you would like if you order it through the link in my signature line. Just a subtle hint. icon_wink.gif

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 #97 of 107
11/16/08 at 7:52pm
Thanks Michele. It's definitely going onto my Christmas list!

Just to let you know, I covered my cakes with your fondant and not only was it so nice to work with, it tasted incredible! The texture was wonderful. I can't believe that I waited so long to try your recipe. It really was so easy to make. I don't think that I'll be making MMF anymore!

Thanks again!
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post #98 of 107
11/16/08 at 7:52pm
Thanks Michele. It's definitely going onto my Christmas list!

Just to let you know, I covered my cakes with your fondant and not only was it so nice to work with, it tasted incredible! The texture was wonderful. I can't believe that I waited so long to try your recipe. It really was so easy to make. I don't think that I'll be making MMF anymore!

Thanks again!
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post #99 of 107
3/16/09 at 8:31pm
Wow what a post! looks like I will be trying MFF on my next cake based on the recomendations! I do have a question. I use silk Soy Milk and Earth Balance Natural Buttery spread... am i going to be the 1st 'guinea pig' or has someone else already tried this out? ( I have to use vegan stuff due to allergies)
¢¾Sarah
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¢¾Sarah
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post #100 of 107
3/16/09 at 9:12pm
glad this thread is open again!
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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post #101 of 107
3/17/09 at 10:05pm
I liked MMF at first, but got tired of several things. The incredible mess, the stickiness, the sickly sweet taste, and the general chewiness and the stretch factor.

Made MFF last week....I'll never look back!
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post #102 of 107
3/18/09 at 12:41pm
Hey Michele, I've always admired your work. I hate to say this: but I am really really tempted to print your recipe and a few of these Q/A's to give to my Wilton students for Courses 3 & 4. It makes me cringe when I see them walk in with store bought Wilton fondant.

*shudder* Wilton just tastes.... wrong

The most telling comment on here was the poster who said something like "My mom made a cake with Wilton fondant 10 years ago and I've hated fondant ever since."

I SWEAR if Wilton needs to change ONE thing, it is their recipe for fondant. How do they have the market research to decide to come up with better gumpaste and fondant tools (which I think ARE better) but not to take all of their fondant criticism seriously??? As teachers, we have a suggestion form and I fill it out with my student's feedback every few months or so and send it on in. Guess they are like grandmothers who need to hear it LOUD and CLEAR (sorry for the caps!) icon_smile.gif

ok, ok.. I will print Michele's recipe for my students. I just made the executive decision not to let another student know that they don't have to use Wilton fondant. Yay for me! Let them fire me now icon_lol.gif
Lisa Kerbes Costello
http://www.lmk4.com
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Lisa Kerbes Costello
http://www.lmk4.com
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post #103 of 107
3/18/09 at 12:49pm
I must try this too
just printed out the recipe and have everything to make it =)
thanks for all the info!
Nosh much?
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Nosh much?
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post #104 of 107
3/18/09 at 1:35pm
Quote:
Originally Posted by loriana

Hey Michele, I've always admired your work. I hate to say this: but I am really really tempted to print your recipe and a few of these Q/A's to give to my Wilton students for Courses 3 & 4. It makes me cringe when I see them walk in with store bought Wilton fondant.

*shudder* Wilton just tastes.... wrong

The most telling comment on here was the poster who said something like "My mom made a cake with Wilton fondant 10 years ago and I've hated fondant ever since."

I SWEAR if Wilton needs to change ONE thing, it is their recipe for fondant. How do they have the market research to decide to come up with better gumpaste and fondant tools (which I think ARE better) but not to take all of their fondant criticism seriously??? As teachers, we have a suggestion form and I fill it out with my student's feedback every few months or so and send it on in. Guess they are like grandmothers who need to hear it LOUD and CLEAR (sorry for the caps!) icon_smile.gif

ok, ok.. I will print Michele's recipe for my students. I just made the executive decision not to let another student know that they don't have to use Wilton fondant. Yay for me! Let them fire me now icon_lol.gif




I wish all instructors were like you. The ones I've had have all said that I have to use Wilton fondant because they know how it performs and they want everyone using the same thing. So I bought it but only have used the left over fondant for my modeling (things I know are not going to be eaten. icon_lol.gif )
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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post #105 of 107
3/30/13 at 4:11pm
Hi i am using MFF. But i have problem when i add red or black... the fondant is not working good any more. any recipe or tips out there please "'MFF black and red fondant""

Tengo problemas al ponerle color a mi fondant. No sirve se siente pegajoso y no se puede estirar de nuevo. Que puuedo hacer para opetener negor o rojo y no danar mi fondant. Tienen un paso a paso de como hacer?? Thanks

Ale.
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