chilz822 Posted 22 Mar 2009 , 6:13pm
post #1 of

I just ventured out of the uncertainty of MMF and tried Michele's. I added 6oz of Ghiradelli white melting chocolate to the cooking process.
Now, listen carefully... I WILL NEVER EVER GO BACK TO MMF AGAIN!

I urge you all, RUN, do not walk, to your nearest store and pickup some gelatin and corn syrup and never look back!

icon_biggrin.gif

Talk about a taste difference... and the ease of use with her recipe was amazing. I love working with fondant, MMF is all I've used. I always dreaded it because you just never really knew how it was going to turn out or how it was going to react after resting, not to mention the covering process because MMF was always so unpredictable. After using Michele's, I will never ever dread it again! It was beautiful to work with, no rips, no bubble, no issues. It covered great, simple, smooth. taste? I could go on with the praises... yum!

I always waited to add colors until I'm ready to use it because I make it in advance. Even adding and kneading in the color was easier and quicker with much less effort. I am in love with fondant-ing again!

I know most of you have read all of this before, as did I, but seriously, why did I wait so long to listen?? heh

86 replies
Vylette Posted 22 Mar 2009 , 6:55pm
post #2 of

thanks for that, Im about to make my first batch as well.
Im gearing up for a Grand Opening cake for a local spa/salon and I want a silky smooth finish (black and red fondant...am I a glutton for punishment or what??)

I must try a batch as a trial to get used to it before I dive in....making my first WASC too icon_biggrin.gif
I love this site!

dahir Posted 22 Mar 2009 , 7:06pm
post #3 of

chilz 822, could you tell me what the recipe is listed under. I always use only buttercream due to hating the taste of fondant. It would be nice to find a fondant that tasted good.
Thanks
Tracy

hammer1 Posted 22 Mar 2009 , 7:24pm
post #4 of

i would like to try this recipe also....where can i find it? thanks. hammer1

chilz822 Posted 22 Mar 2009 , 7:24pm
post #5 of

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

You can add any flavoring to you that you'd like. I added 6oz chocolate to mine during the cooking stage, per a suggestion from Michele, and it was wonderful. Excellent pliability and texture and tasted yummy!

BabeyCakey Posted 22 Mar 2009 , 7:43pm
post #6 of

I just used my first batch of it as well, and it was wonderful!! Rave reviews on the taste, and it was such a dream to work with. I made a wrestling ring (he's a huge WWE fan) cake for my future stepson's 17th birthday, and what I thought was going to be a nightmare (black fondant!) really wasn't bad at all. I will most definitely never go back to MMF.

chilz822 Posted 22 Mar 2009 , 7:47pm
post #7 of

High-five BabeyCakey! I'm singing it from the mountaintops (IF there were mountaintops in Florida!).
heh

BabeyCakey Posted 22 Mar 2009 , 8:42pm
post #8 of

Same here, chilz822! Though no mountains here in Louisiana! I'll definitely have to try adding chocolate to the recipe. I haven't ventured out quite that far, but I'll bet it's wonderful!

JawdroppingCakes Posted 22 Mar 2009 , 9:11pm
post #9 of

So, Chilz, you just pour the melted chocolate into the cooking process or you put the chips in and let them melt with the other ingredients?

nannie Posted 22 Mar 2009 , 9:24pm

I have a question I'm a little embarressed to ask cause it's probably obvious to eveyone else but...

what is glycerin icon_redface.gif

and where do you buy it.

thanks for your post, I'd love to try this.

chilz822 Posted 22 Mar 2009 , 9:32pm

jawdroppingcakes (love your screen name!), I added chopped up white chocolate (chips would also work) to the melting process. I removed from heat when everything was almost completely melted and let the process continue off the heat. I stirred constantly.

nannie, glycerine is a thick liquidy substance that you add to it to give it some stretch and pliability. It's sold in craft stores like Michaels alongside the other Wilton supplies. Comes in a little bottle like their flavorings. I've also read that you can get it at health food stores cheaper.

Here's a short thread discussing 2 ways to use chocolate and is even commented on by Michele herself at the end...
http://www.cakecentral.com/cake-decorating-ftopict-612533.html

nannie Posted 22 Mar 2009 , 9:39pm

thanks,

I guess I know what I'll be spending my next Michaels coupon on icon_razz.gif

chilz822 Posted 22 Mar 2009 , 9:40pm

nah, it's cheap, save your coupon for a cool pan or something!

nannie Posted 22 Mar 2009 , 9:45pm

chilz822

cute puppy in your avatar, what kind is it?

chilz822 Posted 22 Mar 2009 , 9:47pm

That's BuddyLee, my 10-year old poodle/pomeranian (and my heart!).
icon_smile.gif

nannie Posted 22 Mar 2009 , 9:49pm

I feel the same way about my little Lucca.

Dogs just give such joy.......... don't know what I ever did without him.

lchristi27 Posted 22 Mar 2009 , 9:58pm

Question about this, do you put the entire two lbs of ps in the bowl then add the liquid mixture? Then add more ps? So how much ps all together? I have been a faithful MMF user, the did Mac's Moms version, love that one. But now I've ventured out once, want to do it again...

chilz822 Posted 22 Mar 2009 , 10:02pm

I put the full bag in to start then just kinda eyeballed it from there. Once it started hanging onto the dough hook, I turned it out onto a PS covered counter and kneaded more in until I liked to consistency.

I'd say I used about 1 1/2 bags give or take.

lorijom Posted 22 Mar 2009 , 10:11pm

The amount of powdered sugar will definitely vary with your humidity. I've added 1 1/2 bags up to a full 2 bags of ps. Also the temp of your heated mixture will impact how much sugar you'll use...too warm and you'll use too much sugar, too cool and you won't add enough. Just like goldilocks it needs to be just right icon_smile.gif That sounds scary but it's not, luke warm mixture is perfect. You will love this stuff I've been using it for about 1 1/2 years and I will never use anything else.

Rosie2 Posted 22 Mar 2009 , 10:22pm

Chilz822, thank you sooooo much for putting this message...I haven't had much luck with any fondant plus I think it taste aweful. But I did adventured once with Michele's fondant and had trouble with it...I don't know what I did wrong, but it came out way too streachy...although, I never knew you could add chocolate to it!!
So yes, I'm about to run to the store and buy the stuff to make a batch this very moment!!! icon_biggrin.gificon_biggrin.gif
I only do cakes for friends and family, but I want them to like my cakes icon_smile.gif

Thanks a million!!!!thumbs_up.gif

chilz822 Posted 22 Mar 2009 , 10:26pm

Good luck Rosie! If it's too stretchy, try a touch more PS, that may help.. I sis see a thread here a little while ago that adddressed stretchy fondant. Thr glycerine is what gives it stretch, so be careful adding too much!

moxey2000 Posted 22 Mar 2009 , 10:39pm

Here's a tip I made up on the fly today, when I needed to knead some PS into my fondant and I was short on counter space...I grabbed a large roasting pan, dumped in the PS and then the fondant. It worked like a dream and the cleanup was a snap!

lchristi27 Posted 22 Mar 2009 , 10:47pm

Thanks for the help on the ps questions and the good advice (as always). I'm anxious to try this now!

FlourPots Posted 22 Mar 2009 , 11:19pm

Hey Buddy's mama, LOL...you should read this: http://www.cakecentral.com/cake-decorating-ftopict-622519-.html

It's a thread that leads into discussing Michele's fondant even though it's titled Toba Garrett's.

artscallion posted about conducting a blind taste test at work, between Michele's and Toba's fondant (Michele's won), and about using coconut white chocolate non-dairy creamer instead of milk...it sounds so good, I'm trying it my next batch.
http://www.internationaldelight.com/whitechoc_coconut.php

chilz822 Posted 22 Mar 2009 , 11:27pm

LOL! My mom used to say she hated it when one of our friends would see her at work, not knowing her name, and greet her, 'Hey Sherry's mom (that's me)' Or 'Hi Tracy's mom'.
I love it, I think it's funny!

I've heard great things about Toba's aalso, but I gotta tell you, I'm so pleased with myself right now, it's take a lot to convince me!
icon_biggrin.gif
As for the creamer, I've just started experimenting with it. I used some vanilla caramel in one batch of buttercream for popcorn bucket cupcakes and white choc coconut in a seperate chocolate cake w/ choc ganache ... yummy!
I made a strawberry cake this morning with strawberry cream pudding and I used french vanilla creamer in place of the liquid (water)... very very yummy!

nannie Posted 22 Mar 2009 , 11:33pm

FlourPots

Thanks for those links.

another question. In one of the links they talk about a flavoring called
Creme Bouquet.

What is this and what does it taste like.

Thanks thumbs_up.gif

chilz822 Posted 22 Mar 2009 , 11:39pm

nannie, I always wondered that too..
I found this thread in the cookie forum a couple days ago and it describes it:
http://cakecentral.com/cake-decorating-ftopict-623461.html

nannie Posted 22 Mar 2009 , 11:58pm

Thanks Buddy's mama icon_biggrin.gif

chilz822 Posted 23 Mar 2009 , 12:12am

Anytime Lucca's momma!
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Marianna46 Posted 23 Mar 2009 , 12:30am

I agree with all of you about Michele Foster's fondant. It's a new discovery of mine, too, and it's made me lose my fear of doing fondant-covered cakes (that and a class from an excellent teacher, but my old fondant recipe was at least half of the problem!). Just out of curiosity, I flavored it with orange extract and I found it to be Michele Foster's Even-More-Delicious Fondant! Course, I realize that it might not be everybody's cup of tea, but I loved it and so did everybody who got cakes covered with that first batch. By the way, chilz822, thanks for the heads-up on Creme Bouquet. I've been dying of curiosity about it for a while now. I'm going to try the recipe that's on the link you posted.

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