I am looking at making another cake this week using mmf. I have never used it before and the recipe I am looking at making says to use princess cookie emulsion. Where can you buy that at besides on line at sugarcraft.com? the recipe also says you can use lemon juice.

How much does the recipe differ by using lemon juice over princess cookie emulsion.?

thanks again!

I have never used that stuff.....I was planning on getting some this week just to try it out....along with the creme bouquet that I've heard so much about

where can you buy it besides online? does michaels carry it?

You may be able to find it at your local cake supply. I have never used it myself but I have seen it on the shelf in the cake supply store. I have used butter/vanilla and cream bouquet and lemon. Any flavor you like would work. The one I saw was princess cake and cookie.

ooh so is it just flavoring then? if it is can I just use vanilla?

I would think only specialty stores, cake supply places...which are quite sparse

Yep, any flavoring ya want!!!

If you are using Rhonda's ultimate MMF, I've only used the lemon extract because I haven't bought any of the princess emulsion yet and it is DELICIOUS!

I use almond extract in place of the princess emusion and it has great flavor.

thank you so much, I guess I will just use the lemon juice then.
Yep, I am making Rondas recipe.

thank you for letting me in on the secret that,that is what the princess stuff is.

All I use is MMF and I just make it with Marshmallows, water and powdered sugar.
First, I have my work surface (countertop) very clean and then geased with vegetable shortening. (also keep your hands well greased to avoid becoming a marshmallow.)
Then, I put a 1 pound bag of mini marshmallows in a microwavable bowl with 2 to 3 T. of water and microwave stirring every 30 sec. until completely melted then I stir in about 3/4 of a 2 pound bag of powdered suger.
Next, I put the rest of the powdered sugar on the counter and pour the MM/powdered sugar mixture on top and start kneading it all together. (I have also used my kitchen-aid mixer at this point with mixed results.) It takes a little time but you will get most of the powdered sugar worked in. If it starts to stick to badly to the counter or my hands I lightly regrease. If the MMF feels to stiff you can add TINY bits of water at a time. I then rub it down with shortening and double wrap it in saran wrap and put it in the fridge until I am ready to color it and use it.
When I am ready I microwave the ball of MMF, checking every 10 sec. until it feels slightly soft again. Then I get it out and start kneeding the color in.

I hope this helps. It really is VERY easy.

Here is a good description of the princess emulsion. I have used it in pourable icing for petit fours. I was not overwhelmed, but that's just my opinion.

http://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=630674

I have made marshmallow fondant a couple of times, but used a recipe from Wilton that didn't even call for it. I tested various flavorings to suit my taste. It does not have to be princess.

http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=77236&FTVAR_MSGDBTABLE=

what flavor is the princess emulsion?