Ok... the other day I made my first cake using fondant. I made a cake for the Teacher's Appreciation Luncheon at my son's school. I used a recipe for a MMF with chocolate chips, because I really wanted the fondant to taste good too, and I had heard so many stories about people hating the way that fondant in general tastes. When I went to get the cake pan back yesterday everyone was raving about the cake, which of course makes a girl feel good.
My next project isn't really due for another month, but I am trying to get as much knowledge as I can before hand to make these cakes come out wonderful too. The fondant needs to be flesh toned, along with some other colors (red, black, white, purple, teal) and they can't be "shiny" like the MMF was for the cake I made the other day. Any ideas?
I use choc-0-pan and it is delicious and not shiny. You can get it from global sugar art and I think it's on sale right now.
I use Satin Ice and get it from www.IntoTheOven.com . Definitely not shiny either, but tastes yummy!
I always use Rhonda's MMF recipe and I never have a problem with it being shiny.. and you can use all kinds of combinations of extracts to make it taste really yummy.
Ya know?! I probably should have looked a bit more before asking this question. Ever since I posted it I have been scouring the gallery looking for pictures of cakes that used MMF. (It would have been faster if I had thought to type MMF in the search engine, duh!) Now that I did that I have found quite a few pictures of cakes that had MMF and they don't appear to be that shiny after all. It looks as if I can still use the MMF after all. Thank you guys so much for your responses. I have fallen in LOVE with this site, with all of the info and all of you being so willing to help!!