Wouldn't cornstarch add a weird flavor to the fondant, let alone dry it out?

bob we make all of our fondant and use a mix of half powdered sugar to half cornstarch but for chocolate we tend to try to use only crisco on the mat. Getting cornstarch off the MMF isn't easy particularly if you want the darker color.

We use the exact recipe as Rhonda's but without the lemon juice and no cocoa powder but 3 ounces of melted chocolate instead. We also knead ours in the mixer, then double-wrap it and let it rest 12 to 24 hours. The resting seems more important for the chocolate also, just takes longer. The flavor just using baker's chocolate is outstanding.

Huh! I never would have thought to make the fondant that way. I use only the powdered sugar (no cornstarch) and roll out on a crisco smeared mat. I have a cornstarch "poofy" for blotting the fondant as I'm using it in case it needs some drying, but other than that I stick with the powdered sugar.

I made Rhonda's Ultimate MMF for the first time this last weekend...and I thought it was great!

I used it on three cakes so far, and everyone said they were delicious. And I must say, from the two that I tried...I agree

Thanks for a great recipe, Rhonda.

I recently covered a cake using Rhonda's Ultimate Chocolate MMF and didn't have any problems. It wasn't hard to work with and tasted OK. I completely covered an 8" round double layer with alot of MMF left over!

I forgot to mention above...

I added quite a bit more powdered sugar to the batch, as well as more while kneading it.

I covered 1 9-inch cake, and two 6-inch cakes with it, and I still have extra left over to cover another cake. And I also took out some for decorations. It was very pliable, and tasted good.

Also, I took one cake in and out of the fridge about 6 times. At first it was really shiny, but after a few minutes, turned completely normal and you never would have guessed it once had moisture collected on it from the fridge. (I never put fondant in the fridge, so this was a nice surprise for me.)

Much respect to Rhonda's MMF, but I have yet to taste a fondat that I like. It's surely better than Wiltons. Can anyone offer any tips for adjusting the sweetness. I don't like anything thats too sweet! Again, Rhonda's is the best that I have, but I'm always looking to make things better. I hope that I don't get beat up for saying so!

Angie

Hi everyone, I'm thrilled to try this recipe out but wanted to know first - do any of you use it for modeling figures and what should I expect? I see the words "soft" and "pliable" used and worry that figures may end up being hard to model (i.e. will they hold their shape?) Or is it just a matter of adding in gumtex to a portion of the fondant and reserving that part for figures?

I know people don't usually eat the figures anyway! But it's surely easier to make them using the same batch of fondant. Plus you never know - I made a little beer keg out of fondant last weekend, and the men at the party were fighting over who got to eat it. LOL!

I haven't used it for any modeling, but I did make a blend of two-thirds fondant, and one-third gumpaste, and used it for flowers. It worked out wonderful.

I have to say I just finished making Rhonda's recipe and when I took a pinch of it for taste I was surprise on how subtle the flavor was compared to regular MMF, it tasted absolutely delicious and I'm not very fond of fondant either. I still have to see how it works for me when I put it on the cake but so far, incredible taste. I didn't have lemon extract so I used orange and it turned out fine.

since we were wondering how much RUMMF covered i went ahead and PM'd Rhonda herself...here's here answer, hope it helps!

i'm about to make my first batch...wish me luck!

How long can you store and how do you store the fondant.  I need to make a dinosaur cake from the wilton 2013 book/pattern for may 4.  I'd like to get a head start since it's a big cake.  Thanks in advance, this recipe sounds incredible and easy!  I like that you can color it and then add darker tones later!  Pam