Hi. I am not a very big fanof fondant, and I am always looking for something that tastes a little better. I have tried MMF and, at least to me, it is still way too sweet, and I end up eating the cake on the inside and leaving the outside untouched. Has anyone used modeling chocolate, whether white or dark, as a covering instead of fondant? I read in, I think Collette's cakes, that it can be used in place of. Has anyone tried it?

Most diffinitely!!! I just did a dog out of it and I LOVE IT!!!! My new best friend! It is yummy and is so much easier to work with;more pliable and less dry out . I used chocopan white...delicious! I believe it is worth every penny spent!!!

Ski, do you make it or buy it???? If you buy it, where can I get some?

Also, does it stay soft on the cake like fondant does, or does it harden like chocolate?

It acts the same as fondant! Taste terrific! I order mine from Global Sugarart, right here on CC.

Traci try MFF (Michele Foster Fondant) with chocolate added it is way better than MMF.

Here's the recipe:

http://cakecentral.com/cake_recipe-7432-2-Michele-Fosters-Updated-Fondant.html

Also if you have any questions on her fondant she's just added a page answering many ?'s that are all on one page.

http://www.thesugarfixtoo.com/fondant.html

I make all of my modeling chocolate.... EASY, EASY!! I have never covered a cake in it, but have made characters out of it for my cakes, and it does great.

I was asked to make a cake for a nursery's first anniversary. Was the very first cake, outside of family, that I made. I didn't think the kids would like the taste of the fondant I was using, so I made everything out of modeling chocolate. It was a hit!!!