Which Do You Prefer Mmf Or Michele's?

Decorating By frankandcathy Updated 1 Oct 2008 , 6:17pm by AKA_cupcakeshoppe

frankandcathy Posted 1 Oct 2008 , 1:16pm
post #1 of 6

I am just seeing all the posts about Michele Foster's fondant and am wondering how it compares to Rhonda's Ultimate MMF. Any thoughts?

I am obviously thinking of just making a batch myself but wanted to know if anyone had found any differences in the way they roll out, smooth, are applied, or store.

Anyone who has tried both have a preference for one of the other and why?


5 replies
snowshoe1 Posted 1 Oct 2008 , 1:33pm
post #2 of 6

I've made both a few times (I only purchase fondant now - too much work!!). IMHO Michele's tastes better and is more consistent in texture. It rolls out just fine. I found MMF to be a little touchy - sometimes its OK, but usually it was dry and I had to work it too much. Could very well have been the way I made the MMF. icon_rolleyes.gif

MissRobin Posted 1 Oct 2008 , 1:41pm
post #3 of 6

I recently started making Michele's fondant, and I really like it alot. The consistency is very nice and it tastes really good. I have used MMF many times and I hate it , it is very inconsistent and is not as nice to work with as Michele's. I also have used Satin Ice, and Fondx, both are nice to work with, but I don't do that many cakes, so I try to save where I can. However, when I need a dark colored fondant, I order premade.

AKA_cupcakeshoppe Posted 1 Oct 2008 , 2:17pm
post #4 of 6

i have used both and i prefer Michele's fondant. it's easy to work with and quite consistent for a homemade recipe. MMF gave me different results each time.

frankandcathy Posted 1 Oct 2008 , 5:11pm
post #5 of 6

Okay, I made my first batch of Michele's today so I'm going to try to color it/use it in about half an hour.

So far, these are my thoughts: Obviously a bit more time-consuming to make but one batch makes a bunch so that's not really a huge deal.

Upon tasting, would say that it's far too sweet but maybe I could just add more salt. Perhaps I left out salt. Can't recall. Doh.

Consistency looks great, pliability looks great. Will post more after working with it.

AKA_cupcakeshoppe Posted 1 Oct 2008 , 6:17pm
post #6 of 6

it might be too sweet but you can roll it out very thinly so it won't be too sweet on cake.


Quote by @%username% on %date%