Michelle Foster's Fondant Vs. Mmf

Decorating By stlcakelady Updated 6 Dec 2015 , 8:08pm by MacsMom

Sugarflowers Posted 26 Oct 2008 , 11:03pm
post #61 of 113

My avatar bouquet is made with a white chocolate version of my fondant that I then made into gumpaste. For making figures, I usually use 50/50 fondant/gumpaste. It works really well.

Michele

Ruby2uesday Posted 26 Oct 2008 , 11:25pm
post #62 of 113

W/ mmf and wilton's fondant most suggest putting in the micro for a few seconds after it's sat "overnight" to help w/ pliability. same w/ MFF??? i was going to try MFF for my last couple of cakes but didn't have the ingredients and they were my first cakes i'd ever covered. worked very well and i was happy w/ the results but id love to try MFF. THANKS!
ruby

tirby Posted 27 Oct 2008 , 3:43pm
post #63 of 113
Quote:
Originally Posted by Sugarflowers



The Sugar Fix cook book has variations on the recipe as well as many other recipes. Click on the link below to order it. That would really be terrific!

Thanks again,

Michele Foster




Ok my book just came in and I am SOOOOOOOO excited!! what a great recipe collection!!
I cant wait to get cooking

sayhellojana Posted 28 Oct 2008 , 12:21am
post #64 of 113

I made my first batch of MFF yesterday. It was VERY difficult to incorporate the sugar. My mixer (5.5 qt) just wasn't big enough and the sugar was flying everywhere - messy - so I know to half the recipe next time. It tastes good, but is just as sweet as MMF in my opinion. BUT, the texture is really great. Its so...smooth.

mkolmar Posted 28 Oct 2008 , 12:42am
post #65 of 113

sayhellojana...Did you put in all the PS for Michelle's recipe? I find that I don't need too. I'm just curios.



I absolutely will never go back to MMF. I had so many issues with it. I will only cover a cake with Michelle's or Albert Usters (but they are pricey) that's it. My DH loves Michelle's recipe and my kids prefer it too. It's so easy to work with. My DH has only made 3 cakes ever and each one was covered in MFF. You can see them in my pictures: Pokemon (Pikachu) Lightning McQueen and Barbie. For someone who's never worked with it before you would think the cakes would look horrid, but they look great. Her recipe is so great that even a guy who never decorated a cake can use it. He says that's all he'll use.

sayhellojana Posted 28 Oct 2008 , 12:49am
post #66 of 113

No. I only used about 3lbs

lorijom Posted 28 Oct 2008 , 12:59am
post #67 of 113
Quote:
Originally Posted by sayhellojana

I made my first batch of MFF yesterday. It was VERY difficult to incorporate the sugar. My mixer (5.5 qt) just wasn't big enough and the sugar was flying everywhere - messy - so I know to half the recipe next time. It tastes good, but is just as sweet as MMF in my opinion. BUT, the texture is really great. Its so...smooth.




It really helps keep the kitchen clean if you cover your mixer with a slightly damp kitchen towel. Just sort of drape the towel over the mixer to cover the open area over the bowl...just don't cover the mixer vent. HTH

ape74 Posted 28 Oct 2008 , 1:02am
post #68 of 113

i know, this is a dumb question, but what is a "dough hook" and must i use one in order to make Michele's fondant?

ThreeDGirlie Posted 28 Oct 2008 , 1:02am
post #69 of 113

OK, I have never used fondant before. My mom used Wilton on a cake maybe 10 years ago, and I swore I would never eat fondant again...

Then I found CC, and I made a batch of MMF a few months ago just to play with, but I didn't like the "circus peanut" taste, and the leathery texture was off-putting. I couldn't see covering a cake with it.

So I made my first batch of Michele Foster's fondant this weekend... This stuff is wonderful! It was easy to make - even for a beginner and tastes GOOD. I covered a small pillow with it (see my avatar) and it was so easy to work with and get smooth, even for somebody that has never done it before. It gets a kind of "crust" on the outside but it really melts in with the buttercream. I can't wait to cover a big cake with it and see how it goes! Great stuff! Thanks for sharing the recipe!

Sugarflowers Posted 28 Oct 2008 , 1:59am
post #70 of 113
Quote:
Originally Posted by ape74

i know, this is a dumb question, but what is a "dough hook" and must i use one in order to make Michele's fondant?




The dough hook is an attachment used for bread making. It's the only attachment stout enough to handle fondant of any kind. The paddle for the KA mixer won't work. The fondant is just too heavy.

HTH

Michele

ape74 Posted 28 Oct 2008 , 2:04am
post #71 of 113

thanks for explaining that...

ColeAlayne Posted 28 Oct 2008 , 2:17am
post #72 of 113

I just tried Michelle's recipe for the 1st time last weekend and absolutely loved it! I did use the 2lbs of PS plus quite a bit more to get the consistency I wanted. It worked great on the figurines below because it didn't dry out as fast as past recipes I have used...it also never cracked. I also thought it tasted better than MMF.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1279991

Ruby2uesday Posted 28 Oct 2008 , 3:49am
post #73 of 113

another question... i did my MMF by hand, can you do MFF by hand, or do you HAVE to use the mixer????

dailey Posted 28 Oct 2008 , 3:05pm
post #74 of 113

99.9% of my cakes have been covered in MMF...its cheap and easy to make. i have made MFF and really liked the taste as its smoother than MMF but it was quite soft and stretchy even though i added more powered sugar? i noticed when i put it on the cake, it clung to it and showed every little flaw, whereas mmf is more forgiving. has anyone else had this problem?

also, for those who used MFF, does it give sharper edges than MMF? thats the one thing i can never seem to get when using the MMF...

stlcakelady Posted 28 Oct 2008 , 8:16pm
post #75 of 113

Dailey's question made me think...does MFF do better if you roll it a little thicker? Will it not tear as easily and show cake flaws?

Renaejrk Posted 31 Oct 2008 , 4:42pm
post #76 of 113

Yeah, I've found if I roll it thicker you can manipulate the shape a little more. Also, I put it on a cold cake so when I put some pressure on it, I don't just smush the icing around, but can smooth it better.

lindseyR Posted 1 Nov 2008 , 6:21pm
post #77 of 113

Everyone keeps saying how good it is but where do i find it?

Win Posted 1 Nov 2008 , 6:37pm
post #78 of 113

lindseyR: I posted the entire recipe on page two of this post. Or, you can find it by typing "Michelle Foster's" (Michelle Foster's Delicious Fondant is the full title) in the search box in the recipe section.

HTH

Renaejrk Posted 1 Nov 2008 , 7:32pm
post #79 of 113

Actually, if you type "Michelle Foster's" it won't pull it up, her name only has one L in it. "Michele Foster's" would be what you would type to get the recipe. =)

MissRobin Posted 3 Nov 2008 , 3:12pm
post #80 of 113
Quote:
Originally Posted by jkalman

You don't need tylose to make the fondant so don't worry about that. It is not the same as gum tex though.. it does similar things, but it's different. You need it to make gumpaste. Glycerin can be found in most craft stores in the cake section or you can get it in the pharmacy section at walmart.. it's the same stuff. Unflavored gelatin you can find at the grocery store/walmart right where you find flavored Jello.. the box of Knox unflavored gelatin is orange and white with black lettering (if I am remembering properly).



Ok, can you reallly buy glycerine at Wal-Mart, that would be so awesome, because I always have to order mine, I have no cake supply stores here where I live.

Win Posted 3 Nov 2008 , 3:38pm
post #81 of 113

icon_redface.gif MissRobin: Sorry. The extra "L" comes from habit as the girl for whom I baby-sit spells her name with the extra "l." But, if you use the one "L" and type it into recipe search the recipe will come up like that or by using the full title.

My good friend buys her glycerin in Walmart Pharm. as well... I've heard as long as it says it's "food safe" that it's okay to use and doesn't matter where you get it. I'm not sure if I have seen one that says otherwise --maybe it would be labeled "for medicinal use only" if it is not considered food safe?

Sugarflowers Posted 3 Nov 2008 , 4:07pm
post #82 of 113

There are two types of glycerin. One is vegetable glycerin, which is food safe. The other is petroleum based. This one is extremely toxic. Trust me, you would know if you got the wrong one. The smell is really awful! Besides, you have to have a special license to get the petroleum based glycerin.

HTH

Michele

msgirl Posted 3 Nov 2008 , 5:44pm
post #83 of 113

Michele, I tried your fondant last week and made ghost cakes. It was my first time ever to use fondant and your recipe worked beautifully! Thanks so much for sharing with us.

Sugarflowers Posted 3 Nov 2008 , 6:15pm
post #84 of 113

That's great! Did you take pictures? I hope so.

Michele

msgirl Posted 3 Nov 2008 , 6:32pm
post #85 of 113

Yes, I'll see if I can add them to this post. They are very elementary compared to the talent I see here. I used to decorate birthday, wedding cakes, etc. but I am very much out of practice and had never used fondant before now. The large one was taken to our children's activities at church last week and the small ones were made for my grandsons.
Image
Image

Sugarflowers Posted 3 Nov 2008 , 7:25pm
post #86 of 113

They are so cute! Thanks for posting them.

Michele

lecrn Posted 3 Nov 2008 , 9:38pm
post #87 of 113

I've made Michele's fondant several times. It's definitely the best tasting fondant that I've tried. In regards to the tearing issue: I was advised to add an extra tablespoon of glycerin to achieve more flexibility. I just made a batch last night doing this & I let you know in a few days how it works out. I did have to add more powered sugar than normal. I probably used about a cup & a half short of 4lbs.

want2bcupcakequeen Posted 4 Nov 2008 , 2:13am
post #88 of 113

I've now been inspired to try MFF, my first attempt at fondant. At what step can I color the fondant? I would like to make a few colors from one batch if possible.

Sugarflowers Posted 4 Nov 2008 , 3:02am
post #89 of 113
Quote:
Originally Posted by want2bcupcakequeen

I've now been inspired to try MFF, my first attempt at fondant. At what step can I color the fondant? I would like to make a few colors from one batch if possible.




If you want to make more than one color with one batch then you will have to knead the color into separate chunks of completed fondant. Keep any unused fondant well covered.

Michele

dailey Posted 4 Nov 2008 , 3:02am
post #90 of 113
Quote:
Originally Posted by lecrn

I've made Michele's fondant several times. It's definitely the best tasting fondant that I've tried. In regards to the tearing issue: I was advised to add an extra tablespoon of glycerin to achieve more flexibility. I just made a batch last night doing this & I let you know in a few days how it works out. I did have to add more powered sugar than normal. I probably used about a cup & a half short of 4lbs.




thats interesting, i would have thought that adding more glycerin would make the fondant *too* stretchy causing even more tear. do let us know how it works for you! : )

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