I have tried MMF, and although I love the taste over store bought fondant, I can't quite get it right. I know that it's cheap, so I should experiment until I get it right, but honestly, I don't have the time! Is Michele Foster's Fondant better in your opinion? My MMF isn't ever smooth enough for my liking, the one time it was, it was pretty hard. I've worked with Satin Ice, which I used to prefer, so I know what fondant is supposed to feel like, and my MMF doesn't ever feel like that. I work it out, but want to maybe try something new...Anyone have any advice? TIA!

I use a 50/50 mix of MMF (Rhonda's) and MFF. Make 1 batch MMF to 1/2 batch MFF, or of course, if you need more, 2 batches MMF to 1 batch MFF, this makes almost 10#. Knead them together while still warm. It has the taste and mouth feel of MMF, the better pliability of MFF. I use it on cookies, but am sure it would be great for cakes too.

MFF..."hands down. I have never had good results with MMF and I've made it several times. MFF comes out perfect everytime and is a higer quaility fondant.

I was just wondering the same question last night. I use MMF and that is all I have ever used and I was wondering if I should try MFF to see what it is like. mamawrobin, is MFF as "stretchy" as MMF? I will roll my MFF to the perfect 1/4 inch and then when I try to move it, it stretches out.

Thanks. I will have to give it a try.

I will have to agree, hands down, with mamawrobin. I have tried so many fondant recipes, MMF included, and not been happy. In fact, the only fondant my extended family ever ate, (as they are the best at giving me honest feed-back) was the "white chocolate" version of MFF. It can actually be eaten just by itself. It is a breeze to work with. I'm happy you are going to give it a try.

MFF all the way with white chocolate chips added in. I have tried MMF and can't get it right. MFF is easy to make, work with and is inexpensive to make

Ok...thank you everyone! I made the MFF, tasted it...WONDERFUL. I'm not a fan of marshmallows, so this is much better for me. I've let it rest, and am about to color it (I forgot to color it in the liquid stage ) then cover "books" with it! Hopefully it turns out as well as it tastes! I'll update later when I'm done. Thanks again!

I am eagerly awaiting the results!

I have been working strictly with mmf....I cant seem to find the recipe for the mff...anyone have a link? I would love to try it!!!

Ok...here is my verdict. I LOVE the taste of MFF, much prefer it over MMF. Workability is also better, IMO. I LOVE it and will probably not use MMF anymore! Have to find a good place to buy glycerin though now. You can see my cake in my photos, it's the stacked book graduation cake. My only problem was that the cake sweat, but it was my fault. I did not know to defrost the cake in the fridge FIRST then out to room temp. I went straight from freezer to room. BAD mistake. I came home after work and it was running all over the place! I had to redo the crest on top and sop up all of the mess! It still turned out well, though, I thought. And they loved it! Which is what really matters Thank you everyone for all of your input.

I knew that you would like it . I don't use any other fondant. It's just that good. I don't like MMF either.

I can't seem to find the recipe for the white chocolate version of MFF...any ideas?

ahhh..got it

Thank you!!

Thanks, everybody! I just love when someone else asks a question I have and gets me the answers I need!

I've never made my own fondant - only ever used Wilton (for class & practice) and Satin Ice (for "real" cakes). (OH - and there was that incident with Duff's Fondant 'cause I needed the purple...)

Anyhoo - I've been too intimidated to attempt any homemade versions, but now I'm excited to try... and you guessed it - you all just talked me into MFF! Can't wait to give it a try! Thanks!

Thanks for all the help, hints, & awesome inspiration to everyone on this site. I just love it!!!

~diem