I use an all shortening recipe when it's summer. It's keeps everything perfectly up to 104 degrees. During the winter I go back to the half and half recipe. Since I do use flavorings I can't tell the difference between the two recipes other than the fact it doesn't hold up to heat well.
I have never tried MFF. My MMF turns out perfectly every time so I've never felt the need to branch out. Ok there was this one time where it didn't turn out right and I found out that the powdered sugar I used was beet sugar not cane sugar and you have to use cane sugar or it's grainy and soft. Learned my lesson there.LOL!
And, no, I don't try to make my sweets healthier. That's like complaining about the unhealthy movie theater popcorn you have twice a year. I've been following a "everything in moderation" diet for six months and have lost 25 pounds without even trying. I swim 3 times a week for a half hour as my work out. When I make sweets of any kind around the house I make sure I have a whole lotta people to share them with so I only have one or two servings at the most. (yes, I'm the type of person where the food CALLS to me in the darkness so there can't be leftovers<G>
. But I do full and real everything. No cutting of fat, sugar or calories for my baked goods.
I am grateful for the ganache tips since it's the cake I have to do this week and I haven't made ganache since Christmas!