Ok so mmf is way better tast ting but is it ever as pliable as the wilton fondant?

Yes, pliable and has a nice satin sheen. It may be a little softer, bows are a bit harder to make if rolled to thin, but not a problem, just an observation.

I found it to be more pliable actually. Just like Rodneyck said, it can be a little hard to work with for bows and such. But adding a tiny bit of gumpaste makes it dry faster. Once I started making it, I'll never go back to Wilton.

I have made a few batches and it just does have the same texture. For example when covering the cake and smoothing the sides it breaks and cracks really easily. What do I need to add or subtract to make it more stretchy?

I used mmf last night, and had to knead a little crisco in it to get it pliable, but I made it about a month ago. The crisco made it very easy to work with though!

I originally posted this thread awhile ago. Now I have the opposite problem. Way gooey mmf! I had a cake disaster last week with gooey fondant that wouldn't harden for a bow. It was super stretchy and would just blob all over. It was awful!!

I know I am a little off subject, I was wondering if anyone had an easy and good poured fondant recipe, TIA
Deborah

why anyone would want to eat wilton fondant is beyond me. i use it and it is easy to work with, but i mainly use it to make animals, flowers, and things like that. if they could just get it to taste as good as it works it would be o.k.

I think the same way about Wilton fondant but I sent a cake in with my husband one time with the Wilton fondant and they all loved it. A few weeks later I sent in another one with Satin Ice and they complained (I always send in a questionaire with these cakes so I can get an idea of what recipes, icings, etc. for when I open my business some day). I will be sending in fondarific next time and wonder if they'll request wilton again.