I have to make a wedding cake in March and really want to use fondant. It seems that many people do not prefer the wilton fondant and say that it has a chemical like taste. I was wondering if MMF has the same consistency as traditional fondant? Also does MMF crack when on the cake and how long can it stand out?
If anyone can give me a good MMF recipe i'd really appreciate it =)
Thanks so much!
I love to use the MMF recipe right on this site! I am not a fondant fan, but when I made a cake with it for someone who likes fondant, she prefered the MMF to other kinds she has had. She said it tasted good and wasn't as "gummy". Of course I've tried it too, and it does taste good. It's very, very easy to work with - I covered a large three tier with MMF the first time I tried working with fondant. I have put this on a dummy cake that is about a month old now and it still looks good!!
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