i've read a couple posts about the not liking the thickness and chewing fondant- that was me. At my last wilton class, the instructor told us to frost the cake as normal, then rolling the fondant REALLY thin and putting it on the cake as normal; put it in the fridge and let it sit for a while. I have to say, I actually enjoyed eating the fondant and frosting. The instructor said she had learned this at the Atlantic City Cake Convention (not sure if that's the proper name).

I haven't tried Michelle's fondant but I have tried MMF. I'll have to make it sometime!

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).

You can usually find Tylose at a cake dec supply shop and definitely online. But you don't need Tylose for Michele's fondant, usually you use Tylose for gumpaste and it also helps for draping.

Michele's hands down! I used to use mmf, and tried Michele's once and never went back! It's cheap and super easy to make, plus tastes way better and is a dream t owork with! I hated the mess of mmf, and Michele's isn't nearly as messy.

I'm so glad this topic has come up as I've been wondering the same thing! I've been making MMF and I love that it is so easy to make and very economical. It is definitely much tastier than Wilton (ugh!) but it is still chewy.

I've been wanting to try Michele Foster's Fondant but I was wasn't sure about adding milk to the fondant. By adding milk to the fondant do you need to keep it in the fridge? Do you need to refrigerate your cakes after you cover them with the fondant? How long is the fondant good for?

Thanks!

No.. you don't have to put it in the fridge.. the very low moisture in comparison to the high sugar content makes it so nothing with grow in or on it. I have some Michele's fondant from months ago and it still perfectly fine.

What an amazing ego booster thread! Thank you everyone for your compliments on my fondant recipe. I certainly wish I had charged for the access to it!

To answer a couple of questions, a great place to buy both gelatin and glycerin is the health food store. They come in larger containers at MUCH better prices. I don't think that flavored gelatin would work because it has sugar and other things that might change the consistency and texture of the fondant.

Even though it has dairy products in it, the sugar preserves them. This fondant will still be good after a month at room temperature and for well over a year in the freezer. Just be sure that it is wrapped very well. If you have added color, then store it in a dark colored container.

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

I'm so glad you saw this thread, Michele! Isn't it awesome that your fondant has become so popular!? Even though you didn't charge for access, I know God will totally bless you for it!

To answer the tylose question - I think the question was only asked because I made a comment in this thread about adding it to the fondant (kneading it in) to be able to use it for figures and flowers and they dry more quickly. they also get harder and a little bit stronger. all this depends on how much you use. I get it at my local baking supply store.

Yes.. I saw that you had mentioned it.. I just wanted to clarify that you don't need it if you are just making straight fondant. I usually have to get my Tylose on-line. My local cake store has it sometimes, but not always. Frustrating.

I know - I've been lucky enough that they've had it when I need it, but there are only 2 supply shops in okc, cake n candy was a fav of mine but recently shut down - ahhh! I think there's only one more supply shop than that in oklahoma! I guess I need to open a business! LOL

I don't know what I'd do without Midwest Bakers, but they close so early it's hard to get there in time! I hear if the daughter takes over she'll start closing at 3 so she can get her daughter from school and be home, which is understandable. oh well!

I hope everyone enjoys this fondant! I just got through making 4 batches of it! (I wish I had two mixers, though!)

Well I made the fondant and bloomed and melted the gelatin and added all the wet ingredients right in the mixer bowl.. I always mix it with a whisk while I am melting it and have never had a clump to strain out so I attribute the sucess partly to that.. and it worked great. No lumps and it mixed up beatifully. So there.. it's now a one bowl mess.

I just wanted to add my love of MFF. It's the only fondant I've used since starting (I'm a semi-newbie) and it's been great to me and tastes great as well. Thanks, Michele!

I do find that I have trouble with some tearing when I cover square cakes but I think that may be more technique related. Does anyone have tips? Am I using to much PS?

Petit-Four have you ever tried 50/50 MFF and MMF to cover a cake?

Win--when you add the 6oz. of white choc. do you have to alter the recipe at all?

Thanks in advance!

cool - I've never used the same bowl - I thought the heat would affect it - this will save me some mess!

I've been planning to try MFF for a while, I finally ordered some glycerine so as soon as it comes in I will try it. I have a question - can you make it with fat-free milk or do I need to purchase whole milk?

Skim milk will work. So will water. The dairy is for flavor only. If I'm planning to cover a dummy, I use water, shortening, and no flavorings. It still tastes better than most commercial fondants and it's much less expensive.

Michele

Fantastic! Thank you.

where's the receipe for Michelle's fondant. I really want to try it!!

It is in the recipe section under Michele Foster's Delicious Fondant - but sometimes it doesn't pull up, so you can do a search on Michele under the fondant category. Also, someone posted the recipe in this thread and the link has been posted in this thread. Good luck!

Thanks, Petit-Four, I'll give it a shot.

I read through the posts the other day...so forgive me if someone already asked this question. I know that a little glycerine added to MMF will make it more stretchy and prevent tearing. Can you add a little glycerine to Michelle's? I keep hearing that its a little more delicate than MMF so I'm wondering if the glycerine will help make it a little more stretchy??? Anybody tried it? Thanks!

There is glycerine in the recipe.

If your fondant seems a little stiff, then kneading in some more glycerin is a good way to go. It helps to add stretch without making it too sticky. You don't need much, just add a little at a time until you get the right consistency.

To gauge proper consistency, it should look smooth, be fairly easy to knead, does not stick to your hands, and doesn't make you say "eww" or "is this right?".

HTH

Michele

Thanks Michele! I'm gonna try it and will probably never go back to MMF! I have had trouble getting a dark chocolate fondant before. The consistency changes when I've tried it with MMF. Do you have any tips for that?

Everyone is talking about covering cakes with MFF but what about making figurines with it? I have only used MMF and it's alright but always settles some and doesn't hold it shape, it kind of sinks if that makes sense. I definity will try MFF next time I need fondant. If anyone has made things out of MFF I would love their feedback. Thanks.