Do You Or Your Customers Eat Fondant???
Decorating By butternut Updated 8 Jun 2006 , 4:01am by HollyPJ
Rodneyck,
I just made MMF for the first time today and liked it alright, but will try your variation. Sounds interesting. I personally like the MMF, but haven't tried any other kind. Wilton class III starts next week. I guess I'll get to see how "gross" it is! ha ha.
HOLLYPJ - what you say about Brits enjoying fondant more than Americans I think (as one!), is true. We only really use buttercream as a filling in the UK, you won't find many cakes covered with it - it's usually either fondant (stuck to the cake using an apricot glaze), or a layer of marzipan covered with Royal Icing. You won't find many a Brit using a buttercream containing shortening either - bluuurrrggghhh! Pure butter for us
! The main brand of fondant in the UK is Regalice, and it tastes nasty to me, I'll always make my own!
Well it must be my British ancestry coming through (on my Dad's side 100% English, on my mom's 75% came from England), because I hate shortening in buttercream too. lol 
When I first started investigating cake decorating about 8 years ago, I checked out a lot of books from the library. Many of them described covering cakes with marzipan and royal etc. I was confused because I'd never heard of such things. I finally clued in to the fact that the books might be British when I noticed that the recipes were in metric. I checked the publishing info, and sure enough, most of the books I checked out were published in England. I think there's much more cross-over in techniques nowadays. Fondant wasn't used much here in the U.S. back in the 90's, but now it's everywhere.
sorry--this got a little off topic!
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