Hi,

Other then the obvious (the ingredients) what's the difference between fondant and MMF? I'm referring to making your own NOT buying.

Is one softer, smoother, easier to use, easier to make etc?

I've made MMF twice with pretty good results.... once it was stiffer then the other but I'm sure I used the same recipe. I liked how pliable it was and easy to roll out .... and when it wasn't as soft I just put it in the microwave for a few seconds....

I have a cake to make next week and was debating if I should try a non MM recipe?

What do others here on CC prefer? and for what uses? is one better for somethings than the other?

non-MMF recipes usually include gelatin and glucose. i think gelatin smells like dirty socks, but i does make the fondant nice and stretchy. i think mmf tastes better, but is harder to work with.

I have never really had the best results with MMF. I make Michele Foster's Fondant (usually the white chocolate version). The receipe is found on this site in the "most saved" receipes. It's a high quality fondant that taste awesome. Just be sure to follow the receipe just as it's written.

perhaps it's the brand of unflavored gelatin I use. I think it's "Knox". i like Toba Garrett's recipe because it's less ingredients and in convenient quantities.

I used MMF for a long time but I hated the mess and inconsistent results. It took so long to make and was VERY messy. I switched to Debbie Brown's fondant recipe and am in love with it. It's much easier to make (only 4 ingredients: glucose, meringue powder, water & sugar). It takes me only a few minutes to make it (without all the mess), and goes on smoothly. I get the same result every time and don't have to worry about lumps and holes like with MMF.

does anyone have the exact recipe for the Debbie Brown fondant?

Someone pm'd me Debbie Brown's receipe. I'll send it to you. It may be tomorrow before I can becaue my son is needing the computer.

mamawrobin - please PM me with the recipe too!

does one harden/stiffen faster then the other (MMF vs a non MMF version)? The one thing I really like about the MMF fondant I made is that the next day when I cut the cake it was still a bit pliable so was easy to cut into... does Debbie's version or others have the same pliability the next day?

I used Wilton ready-made about a month ago (because I was short on time) and only a few hrs later it was pretty stiff and made it hard to cut the cake without destroying it - very messy - don't want to do that again!

Debbie Brown's fondant does harden, but stays soft on the inside. I actually like that it hardens because I can touch the cake without it leaving finger marks/dents everywhere. I always had that problem with MMF (or maybe I just touch my cakes too much ).