stlcakelady Posted 21 Oct 2008 , 11:39pm
post #1 of

Can anyone tell me the differences between the two?

109 replies
282513 Posted 21 Oct 2008 , 11:57pm
post #2 of

I have not made Michelles so I can not tell you how it tastes. Many people swear by it. I do want to see what I am missing. The only thing I will say about the easy mmf is it issooo easy! Heat marshmallows, add color and powdered sugar, stir and voila. IT takes maybe 10 minutes tops! I love it and have had no prpblems. Why ruin a good thing. Plus a lot less ingredients. (I edited the recipe for this, actually not much more to it, just trying to make a point) HTH

ceshell Posted 22 Oct 2008 , 5:12am
post #3 of

From what I've read, Michele Foster's not only tastes better but, more importantly, withstands refrigeration MUCH better. I've read numerous posts stating that they refrigerate assembled cakes with MFF (haha, the abbreviations are almost the same, eh) with NO problems, whereas MMF (that would be marshmallow fondant in case you are abbreviationally-challenged icon_biggrin.gif) can sometimes get more slick than you'd like when refrigerated. I definitely don't care for refrigerating MMF, it seems to take forever for the condensation to evaporate and I end up with a shiny cake. I'd like to try MFF as an alternative, but I do agree that the minimal ingredients in MMF are soo appealing. I actually bought some satin ice for refrigerated cakes, but I do like to have a make-it-yourself alternative in case something goes horribly wrong and I run out.

GI Posted 22 Oct 2008 , 5:26am
post #4 of

MMF is what the kids like
MFF is what the grownups like.

MMF = Marshmallow
MFF = Michele Foster

(Just thought to define for those like you said earlier, abbreviationally challenged -- heh heh icon_lol.gif )

So if your cake is going to be snatched & ate up by kids, then MMF. I'd say. Altho, I like the MMF. I just use salt and flavors to cut down the sweetness. icon_wink.gif

sayhellojana Posted 22 Oct 2008 , 5:47am
post #5 of

MFF is made with milk and glycerine whereas MMF utilizes the ingredients already in Marshmallows.

Petit-four Posted 22 Oct 2008 , 1:49pm
post #6 of

The difference between the two is similar to a delicate pastry crust that takes some delicate handling (Michele's) but tastes wonderful, and one that is easy to roll, but will be tougher and chewier (MMF).

I've found that Michele's is much easier (at least for me) to smooth around a cake, especially square cakes. It can tear but is a much more tender fondant, and blends into the BC base icing very well, so it seems like part of the icing. I also find the MMF can have a bit of a commercial taste, while the flavorings I add to Michele's come through very well and cleanly. I also prefer the taste of Michele's because I like a "no preservatives" icing.

MMF works well for cookies, or when I have to make a fondant drape, I'll blend 50% MMF into Michele's to get less tearing. I use a MMF-Michele blend when I do my wedding dress cakes for the same reason.

I'm glad this post was started...I'm looking forward to reading others' experiences. thumbs_up.gif

MissRobin Posted 22 Oct 2008 , 1:55pm
post #7 of

I used to make MMF when using homemade, but I really came to hate it! It was so unpredictable and the consistency was not a real nice smooth looking fondant. Michelle's is awesome, I am a definite convert, it is a beautiful consistency and I have no problems with it at all, If coloring it, as with any, I just add a little extra PS so it won't be so soft.

Renaejrk Posted 22 Oct 2008 , 2:12pm
post #8 of

It is so cool for me to see a thread with Michele's fondant in it!

I've never tried mmf, though my kids love Michele's fondant and want to eat it like candy. You can add any flavor to it you want to make it more appealing to kids. Most adults I know don't like "chewing" their icing, so don't like ANY fondant I would make - not for flavor, just the "chewing" thing.

I will say NEVER add white gel paste to this, I did it twice to get a softer color pink, and my fondant fell apart both times, which means it HAD to be the gel paste. All other colors are fine, just the white gave me problems.

You can play with the consistency by adding and subtracting, but I did find that if I wanted some stiffness to it I can add tylose powder which helps it harden a little bit. I can roll it thinner with this and use it for flowers, etc, instead of buying or making gumpaste. I think if I was doing extremely delicate flowers I'd want gumpaste, but for general figures and flowers the tylose added to mff is great! I actually made a palm tree with tiny intricate leaves, they were delicate and could break if you messed with them, but held up fine, done with mff! (not in my pics yet)

I'm so happy so many people are enjoying this fondant!

mcook1670 Posted 22 Oct 2008 , 2:13pm
post #9 of

i tried mmf to practice with and it dried as hard as a rock, I don't know if it will come back of the stryofoam or not. I normally use mmf recipe and really like it, it has a good taste to it and it's not gummy. It's pretty easy to make also

robin3845 Posted 22 Oct 2008 , 2:16pm

Wow! I never knew what MMF was!! I'd really like to try it! Any suggestions as far as colouring? What type of food colouring do you use? And same with the fondant too, I find it really hard to colour it. It takes so much food colouring!! And black seems impossible!

Renaejrk Posted 22 Oct 2008 , 2:21pm

Black is easier to make from chocolate fondant. Use the gel paste color on any fondant you use. When I make Michele's fondant, I actually add some gel paste color to the liquid part of the fondant, once it's only warm, not hot anymore, before I mix it with the powdered sugar. This makes it much easier, and less kneading. If it's not enough color, then you can still knead more gel paste color in, but you have less to do!

Win Posted 22 Oct 2008 , 2:21pm

I am a HUGE fan of MFF!!! I used to be a MMF fan, but after making Michele's I have not gone back (exception: I do still make MMF for covering cake boards as it is a wee bit cheaper and I hate to use the quality of Michele's on a part of the cake that is going to be thrown away and I continue to use it for my sugar cookies. ) That being said, even though the first part of Michele's is a little more labor intensive (cooking the ingredients vs. melting marshmallows) I find that when it comes time to add the PS, that goes so smoothly it makes up for all the times I've had to continue to add (PS) and knead, add and knead to MMF. Michele's is smoother than silk and goes on the first time and is PERFECT each and every time.

Also, I stumbled across a post once where a girl adds 6 oz. of melted white chocolate to the recipe and it becomes White Chocolate Fondant!!! I tried that and people have fallen over themselves to eat it!!!

I encourage you to try it at least once. It really takes your cakes up a notch.

FromScratch Posted 22 Oct 2008 , 2:40pm

Michele's fondant hands down. MMF is too sweet and chewy. Not that Michele's isn't chewy.. I mean it's fondant it has to be a little chewy.. but it's not like MMF. Michele's fondant is better than the commercial brands I have tried and MUCH cheaper to make. It takes about 15 minutes to make a batch.. the list of ingredients is a little longer, but it's no more complicated to make. I add white chocolate candy clay to it all the time and it flavor really is wonderful. People will actually eat it which to me is great. I'd say if you are wondering about it.. make it. You won't regret it. icon_smile.gif

MacsMom Posted 22 Oct 2008 , 2:42pm

I haven't yet tried Michelle's, but I am so happy with MMF at the moment it's hard to try another recipe--especially since it is so inexpensive and easy to make.

I've never had to knead and knead; stir in the PS and use your hands when there is a half bag left. The PS gets incorporated much quicker that way. Add food color before adding the PS and you won't have to knead it in.

You can add melted chocolate to MMF, as well.

One day I will try Michelle's and may end kicking myself for not trying it sooner, but for now, being spread thin with time, I have to stick with making my double batches of MMF in my big ol' 70's Tupperware bowl.

I add glycerine to my MMF which gives it great pliability:
http://cakecentral.com/cake_recipe-7262-0-Buttercream-MMF.html

forthwife Posted 22 Oct 2008 , 3:25pm

I'm a novice in this...but these are my thoughts. I've been making marshmallow fondant recently (cheap and easy) rather than store bought (haven't tried Michelle's yet) and have had mixed results. My first couple of fondant cakes were with Wilton's fondant and had excellent results (no pleating at the base) but it was GROSS! Then I tried MMF, I liked the flavor much more but am having a horrible time with pleating. As I do more cakes, the pleating is improving...but with store bought it was never a problem. I am battling with my internal debate of making more cakes with MMF (because it costs so much less) and improving my technique, or using store bought fondant that is more predictable and baking less often. I don't sell my cakes, this is all for fun. Thoughts, ideas? Thanks!

FromScratch Posted 22 Oct 2008 , 3:38pm

You might be getting your marshmallows too hot..

But I would tell you to give Michele's recipe a try. Michele's performs just as good as the store bought fondant without the pleating you are experiencing. I never had a batch of MMF come out quite the same, but Michele's always comes out the same.

stlcakelady Posted 22 Oct 2008 , 4:21pm

I'm so glad we're getting a lot of feedback with this topic. When I make MMF I put it in my mixer and use my dough hook instead of kneading by hand. Does anybody know if you can do the same with Michelle's?????

282513 Posted 22 Oct 2008 , 4:23pm

ok, now I must try mff, can anyone post the recipe for it. I tried a forum search and can not find it. I might have to say goodbye to mmf

Renaejrk Posted 22 Oct 2008 , 4:31pm

it is in the recipe section, I posted it there - you may just be typing the wrong title or something. it's not under mff. try looking for "Michele" in the fondant category.

stlcakelady -for Michele's fondant I use the dough hook to get it all mixed up, but turn it out on p. sugar and knead just a little bit before covering it in oil painted saran wrap and putting it in a ziplock to rest. I don't have to knead it very much, just making sure it's completely mixed and consistent.

Win Posted 22 Oct 2008 , 4:32pm

Thankfully, I convert my recipes to Microsoft documents, and yes, you knead this in your KA with a dough hook:

Michele Foster's Delicious Fondant:

(recipe can also be found in her cookbook "The Sugar Fix." She is very gracious about sharing this recipe. Thanks, Michele!



Ingredients
1/2 cup milk
3 packs gelatin (6 tsp - for reference in case you wanted to 1/2 the recipe)
1 cup corn syrup
3 Tbsp butter, unsalted
3 Tbsp glycerin
2 tsp vanilla (sometimes I use more)
dash salt
3-4 lb powdered sugar, sifted (at least once)
*note - all tablespoons and teaspoons are level, not heaped (

Directions
- combine milk and gelatin & allow to firm
- cook over double boiler until gelatin is dissolved
- add remaining ingredients(except sugar) & cook until butter is almost melted
- cool to lukewarm (I come back to it and stir periodically so it doesn't form a "skin" on the top or get clumpy)
- strain into mixer containing 2 lb powdered sugar (one bag)
- mix slowly until just combined
- use dough hook, add several more cups of sugar, & mix on low until combined
- continue to add sugar until it holds its shape on hook
- turn onto powdered sugar surface & knead
- wrap in oil painted plastic wrap and put in ziplock freezer bag
- let stand for 24 hours before using
I always coat my hands, counter, and rolling pin with shortening when I'm ready to use. I also have powdered sugar on hand to dust with if it seems sticky, to firm it up a little bit.
I had to do it a couple of times to be able to tell when I had added enough powdered sugar. If it is too stiff, I just add a tiny bit of water, and use more shortening on my hands/counter/rolling pin and that helps to add more moisture and flexibility. Be careful when it's mixing not to let it get too hard, or it will be difficult to work with and you'll have to do a lot of "adjusting" to get it the consistency you want it! I would rather it be too soft and be able to add more powdered sugar as I knead. ENJOY!!
Source: Michele Foster

forthwife Posted 22 Oct 2008 , 7:05pm

When I make the marshmallow fondant, after sitting overnight how soft should it be? Originally, I was mixing the whole 2 pounds of sugar and it was a BRICK. Now I'm using closer to 6 cups and its quite soft and requires lots of kneading the next day to even up it's texture. Thanks!

MacsMom Posted 22 Oct 2008 , 7:40pm
Quote:
Originally Posted by forthwife

I'm a novice in this...but these are my thoughts. I've been making marshmallow fondant recently (cheap and easy) rather than store bought (haven't tried Michelle's yet) and have had mixed results. My first couple of fondant cakes were with Wilton's fondant and had excellent results (no pleating at the base) but it was GROSS! Then I tried MMF, I liked the flavor much more but am having a horrible time with pleating. As I do more cakes, the pleating is improving...but with store bought it was never a problem. I am battling with my internal debate of making more cakes with MMF (because it costs so much less) and improving my technique, or using store bought fondant that is more predictable and baking less often. I don't sell my cakes, this is all for fun. Thoughts, ideas? Thanks!




Adding glycerine (corn syrup works in a pinch) to your fondant will just about eliminate the pleating.

This is the recipe I use - you don't have to use LoRann flavor, but it gives the best flavor. If you are using another extract, increase it to 2 teaspoons (LoRann comes in 1 teaspoon drams).

http://cakecentral.com/cake_recipe-7262-0-Buttercream-MMF.html

MacsMom Posted 22 Oct 2008 , 7:50pm

Has anyone tried making Michelle's in the microwave?? It seems like you could. That would make me much more likely to try it (one bowl, less clean-up). icon_smile.gif

CocoaBlondie Posted 22 Oct 2008 , 7:55pm

I love michele fosters the best. I used to use MMF, & have found better that michele's is much better to work with & when air drying more harden fondant pieces. I love the taste too!

FromScratch Posted 22 Oct 2008 , 7:58pm

You are going to have 2 bowls making Michele's fondant, but cleaning the bowl you melt the gelatin in is a tiny price to pay for great fondant. Since you make it in your mixer you couldn't pop that in the microwave, though now that I think about it.. you could melt the gelatin in your mixer bowl and then add the PS to that. I have to make some fondant later.. I'll do it that way and let you know how it goes. icon_smile.gif

MissRobin Posted 22 Oct 2008 , 8:05pm
Quote:
Originally Posted by Win

I am a HUGE fan of MFF!!! I used to be a MMF fan, but after making Michele's I have not gone back (exception: I do still make MMF for covering cake boards as it is a wee bit cheaper and I hate to use the quality of Michele's on a part of the cake that is going to be thrown away and I continue to use it for my sugar cookies. ) That being said, even though the first part of Michele's is a little more labor intensive (cooking the ingredients vs. melting marshmallows) I find that when it comes time to add the PS, that goes so smoothly it makes up for all the times I've had to continue to add (PS) and knead, add and knead to MMF. Michele's is smoother than silk and goes on the first time and is PERFECT each and every time.

Also, I stumbled across a post once where a girl adds 6 oz. of melted white chocolate to the recipe and it becomes White Chocolate Fondant!!! I tried that and people have fallen over themselves to eat it!!!

I encourage you to try it at least once. It really takes your cakes up a notch.




When do you add the white chocolate in the process?
Jkalman: how much candy clay per batch?
Thanks for your help!

lorijom Posted 22 Oct 2008 , 8:15pm

Michele's hands down! I even use it on display/competition cakes, substituting the butter for shortening and omitting the flavoring, because it is so consistent and gives me a flawless finish every time. I started using it because of the cost now I use it because nothing else can compare including the commercial stuff. icon_smile.gif Try it you'll love it!

ASimpleBaker Posted 22 Oct 2008 , 8:25pm

Where can I find her recipe for fondat?

boatorr Posted 22 Oct 2008 , 8:42pm

Well i have to say after reading this forum I am ready to give MFF a try. I've been using MMF now for a while and love it people are really surprised to have a fondant that doesn't taste awful. Now my question is about gelatin. Where can you buy it? Can you buy just reg gelatin not flavored jello? hahaha silly question i know but im still fairly new to all of this. Next is glycerin. Once again im at a lost on where to find this stuff. and now my last and final question. Tylose powder. is that the same as gum tex? Do you find its easier purchasing from like Global Sugar Art or from your local cake shop? Thanks for your help cant wait to try it.

xstitcher Posted 22 Oct 2008 , 8:42pm

[quote="ASimpleBaker"]Where can I find her recipe for fondat?[/quote

It's in the recipes section. Here's the link. This is just one of the recipes from her book "The Sugar Fix".

http://cakecentral.com/cake_recipe-3663-0-Michele-Fosters-Delicious-Fondant.html

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