My avatar bouquet is made with a white chocolate version of my fondant that I then made into gumpaste. For making figures, I usually use 50/50 fondant/gumpaste. It works really well.

Michele

W/ mmf and wilton's fondant most suggest putting in the micro for a few seconds after it's sat "overnight" to help w/ pliability. same w/ MFF??? i was going to try MFF for my last couple of cakes but didn't have the ingredients and they were my first cakes i'd ever covered. worked very well and i was happy w/ the results but id love to try MFF. THANKS!
ruby

I made my first batch of MFF yesterday. It was VERY difficult to incorporate the sugar. My mixer (5.5 qt) just wasn't big enough and the sugar was flying everywhere - messy - so I know to half the recipe next time. It tastes good, but is just as sweet as MMF in my opinion. BUT, the texture is really great. Its so...smooth.

sayhellojana...Did you put in all the PS for Michelle's recipe? I find that I don't need too. I'm just curios.



I absolutely will never go back to MMF. I had so many issues with it. I will only cover a cake with Michelle's or Albert Usters (but they are pricey) that's it. My DH loves Michelle's recipe and my kids prefer it too. It's so easy to work with. My DH has only made 3 cakes ever and each one was covered in MFF. You can see them in my pictures: Pokemon (Pikachu) Lightning McQueen and Barbie. For someone who's never worked with it before you would think the cakes would look horrid, but they look great. Her recipe is so great that even a guy who never decorated a cake can use it. He says that's all he'll use.

No. I only used about 3lbs

i know, this is a dumb question, but what is a "dough hook" and must i use one in order to make Michele's fondant?

OK, I have never used fondant before. My mom used Wilton on a cake maybe 10 years ago, and I swore I would never eat fondant again...

Then I found CC, and I made a batch of MMF a few months ago just to play with, but I didn't like the "circus peanut" taste, and the leathery texture was off-putting. I couldn't see covering a cake with it.

So I made my first batch of Michele Foster's fondant this weekend... This stuff is wonderful! It was easy to make - even for a beginner and tastes GOOD. I covered a small pillow with it (see my avatar) and it was so easy to work with and get smooth, even for somebody that has never done it before. It gets a kind of "crust" on the outside but it really melts in with the buttercream. I can't wait to cover a big cake with it and see how it goes! Great stuff! Thanks for sharing the recipe!

thanks for explaining that...

I just tried Michelle's recipe for the 1st time last weekend and absolutely loved it! I did use the 2lbs of PS plus quite a bit more to get the consistency I wanted. It worked great on the figurines below because it didn't dry out as fast as past recipes I have used...it also never cracked. I also thought it tasted better than MMF.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1279991

another question... i did my MMF by hand, can you do MFF by hand, or do you HAVE to use the mixer????

99.9% of my cakes have been covered in MMF...its cheap and easy to make. i have made MFF and really liked the taste as its smoother than MMF but it was quite soft and stretchy even though i added more powered sugar? i noticed when i put it on the cake, it clung to it and showed every little flaw, whereas mmf is more forgiving. has anyone else had this problem?

also, for those who used MFF, does it give sharper edges than MMF? thats the one thing i can never seem to get when using the MMF...

Dailey's question made me think...does MFF do better if you roll it a little thicker? Will it not tear as easily and show cake flaws?

Yeah, I've found if I roll it thicker you can manipulate the shape a little more. Also, I put it on a cold cake so when I put some pressure on it, I don't just smush the icing around, but can smooth it better.

Everyone keeps saying how good it is but where do i find it?

lindseyR: I posted the entire recipe on page two of this post. Or, you can find it by typing "Michelle Foster's" (Michelle Foster's Delicious Fondant is the full title) in the search box in the recipe section.

HTH

Actually, if you type "Michelle Foster's" it won't pull it up, her name only has one L in it. "Michele Foster's" would be what you would type to get the recipe. =)

MissRobin: Sorry. The extra "L" comes from habit as the girl for whom I baby-sit spells her name with the extra "l." But, if you use the one "L" and type it into recipe search the recipe will come up like that or by using the full title.

My good friend buys her glycerin in Walmart Pharm. as well... I've heard as long as it says it's "food safe" that it's okay to use and doesn't matter where you get it. I'm not sure if I have seen one that says otherwise --maybe it would be labeled "for medicinal use only" if it is not considered food safe?

There are two types of glycerin. One is vegetable glycerin, which is food safe. The other is petroleum based. This one is extremely toxic. Trust me, you would know if you got the wrong one. The smell is really awful! Besides, you have to have a special license to get the petroleum based glycerin.

HTH

Michele

Michele, I tried your fondant last week and made ghost cakes. It was my first time ever to use fondant and your recipe worked beautifully! Thanks so much for sharing with us.

That's great! Did you take pictures? I hope so.

Michele

Yes, I'll see if I can add them to this post. They are very elementary compared to the talent I see here. I used to decorate birthday, wedding cakes, etc. but I am very much out of practice and had never used fondant before now. The large one was taken to our children's activities at church last week and the small ones were made for my grandsons.

They are so cute! Thanks for posting them.

Michele

I've made Michele's fondant several times. It's definitely the best tasting fondant that I've tried. In regards to the tearing issue: I was advised to add an extra tablespoon of glycerin to achieve more flexibility. I just made a batch last night doing this & I let you know in a few days how it works out. I did have to add more powered sugar than normal. I probably used about a cup & a half short of 4lbs.

I've now been inspired to try MFF, my first attempt at fondant. At what step can I color the fondant? I would like to make a few colors from one batch if possible.